Negus Recipes

THE NEGUS

The Negus image

This is posted for the ZWT 2006. I have not tried this recipe, and it is compliments of www.sallys-place.com

Provided by Creation In Hope

Categories Dessert

Time 2h

Yield 12-16 serving(s)

Number Of Ingredients 15

Ingredients

8 egg yolks
2 cups sugar
1/2 teaspoon salt
1 cup all-purpose flour
2/3 cup cocoa
12 egg whites
1 teaspoon cream of tartar
4 egg yolks
2 cups powdered sugar
1/4 teaspoon salt
4 ounces bittersweet chocolate, melted
1 tablespoon instant espresso coffee powder, dissolved in
1 tablespoon hot water
1 1/2 cups sweet unsalted butter, softened
1/2 cup chocolate sprinkles

Steps:

Cake --
Beat egg yolks, sugar and salt until thick and lemon-colored.
Sift flour and cocoa together; add gradually to egg yolk mixture (batter will be quite stiff).
Beat egg whites until foamy; add cream of tartar.
Beat until egg whites are stiff but not dry.
Fold egg whites gradually into egg yolk mixture.
Spoon batter into buttered and floured 10" springform pan;
Bake in a 325° oven 1 hour and 25 minutes, until toothpick comes out clean.
Cool in pan 5 minutes on rack; remove springform sides.
Invert cake on rack; remove springform bottom.
Cool.
Chocolate Cream --
Beat egg yolks, sugar, and salt in a small mixing bowl until sugar is dissolved and mixture forms ribbons.
Beat in chocolate and coffee; beat at medium speed until smooth.
Beat in butter, 1 tablespoons at a time, beating well after each addition, until smooth and fluffy.
Assembly --
Cut cake horizontally into 3 layers.
Spread about 1 cup of the chocolate cream between layers.
Spread remaining cream on sides and top.
Press chocolate sprinkles onto top and sides of cake.

NEGUS

Negus image

Categories Alcoholic Christmas Lemon Port Winter Cinnamon Clove Christmas Eve Nutmeg Simmer Gourmet Drink

Yield Makes 16 four-ounce servings.

Number Of Ingredients 9

Ingredients

1 quart Port
1 tablespoon sugar
Juice of 2 lemons
Grated rind of 1 lemon
1/4 teaspoon ground cinnamon
Ground nutmeg, to taste
Whole cloves, to taste
1 quart boiling water
Garnish: grated lemon rind

Steps:

Heat Port but do not let it boil. Stir in the sugar, lemon juice, grated lemon rind, cinnamon, nutmeg, and cloves. Let the mixture stand in a warm place for about 15 minutes. Pour boiling water into the warm wine and serve immediately. Garnish with grated lemon rind, if desired.

NEGUS

Negus image

This drink was created by colonel Francis Negus in the early 18th century. Jerry Thomas remarked in his book "How to Mix Drinks," published in 1862, that it is "A most refreshing and elegant beverage, particularly for those who do not take punch or grog after supper." --Brittania.com

Provided by Cynna

Categories Beverages

Time 7m

Yield 1 serving(s)

Number Of Ingredients 8

Ingredients

2 ounces port wine
1 ounce bordeaux wine (Claret)
1 ounce Burgundy wine
1 teaspoon brandy
2 ounces water
1 lemon, thinly sliced in rings
1/8 teaspoon nutmeg, freshly grated
1 teaspoon sugar

Steps:

Gently heat all the ingredients in a small saucepan.
Strain into a heat-proof goblet when hot.

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