PLATEAU GATEAU ORIENTAL RECIPES

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SEAFOOD PLATEAU RECIPE | MYRECIPES



Seafood Plateau Recipe | MyRecipes image

Provided by Susan and Dennis Draudt

Yield 12 appetizer servings

Number Of Ingredients 12

7 cups water, divided
2 pounds unpeeled, large fresh shrimp
1 cup dry white wine
3 pounds New Zealand green-lipped mussels
3 pounds fresh oysters, opened in the half shell
2 pounds cooked crab claws, shells partially removed
10 pounds crushed ice
Garnish: lemon wedges
Thai Peanut Sauce
Horseradish Cocktail Sauce
Creamy Mustard Horseradish Sauce
Soy Wasabi Sauce

Steps:

  • Bring 6 cups water to a boil; add shrimp, and cook 3 to 5 minutes or just until shrimp turn pink. Drain and rinse with cold water; peel shrimp, and devein, if desired, leaving tails intact.
  • Bring 1 cup water and wine to a boil in a Dutch oven. Add mussels; cover and return to a boil. Boil 4 to 5 minutes. Immediately remove open mussels with a slotted spoon. Continue cooking remaining mussels 2 to 3 minutes; others may open. Discard any still-unopened mussels.
  • Stack 3 graduated trays or pizza pans and 2 graduated cake pedestals, using the largest tray as a base and ending with the smallest; secure trays with floral clay. Mound trays with ice. Arrange seafood over ice. Garnish with lemon wedges. Serve immediately with sauces.

CHINESE SPONGE CAKE (BAKED, NOT STEAMED) RECIPE - FOOD.COM



Chinese Sponge Cake (Baked, Not Steamed) Recipe - Food.com image

My mom used to make this cake when we we were growing up. I love it because it's light and fluffy. Please note, use an aluminum cake pan for this recipe (we've always used an aluminum angel food cake pan). Do NOT use a non-stick pan! I am on a quest to find the recipe for the Chinese bakery cakes. I'm not talking about those Chinese steamed sponge cakes. I'm in search of the fluffy ones that come with the fruit and whipped creamy frosting. If anyone knows this recipe, please forward to me--I will be forever grateful! In the meantime, this cake is the closest thing to it.

Total Time 1 hours 30 minutes

Prep Time 30 minutes

Cook Time 1 hours

Yield 1 cake, 6-8 serving(s)

Number Of Ingredients 7

2 cups softasilk brand cake flour
1 1/2 cups sugar
1/2 cup oil
3/4 teaspoon cream of tartar
1 cup water
8 eggs (separated)
3/4 teaspoon vanilla extract (or almond or coconut)

Steps:

  • Heat water and dissolve sugar. Let cool.
  • Mix yolk into sugar water.
  • Slowly add flour into the mixture.
  • Blend in oil and extract.
  • In a large bowl, beat egg whites until peaks are stiff. Add cream of tartar.
  • Fold batter from above into egg whites.
  • Pour combined batter into an UNGREASED aluminum cake pan (do NOT use a non-stick pan!).
  • Bake at 350 degrees for 45-60 minutes until done (when toothpick comes out clean).
  • Turn cake upside down and let cool.

Nutrition Facts : Calories 619.9, FatContent 25.2, SaturatedFatContent 4.5, CholesterolContent 282, SodiumContent 95.3, CarbohydrateContent 86.4, FiberContent 0.8, SugarContent 50.7, ProteinContent 12.1

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