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arrow right Thai Fried Noodles with Pork and Peanuts

Thai Fried Noodles with Pork and PeanutsPosted by WingsFan91 at recipegoldmine.com 8/27/2001 8:51 am1 pound fokien noodles2 teaspoons Thai red curry paste1 pound pork fillet, thinly sliced1 tablespoon peanut oil1 small chicken stock cube1 tablespoon soy sauce2 teaspoons fish sauce2 teaspoons corn flour1/2 cup water1/3 cup unsalted peanuts2 tablespoons chopped fresh corianderAdd noodles to large pan of boiling water; drain immediately, and pat dry with absorbent paper. Rub curry paste over pork Heat half of the oil in wok. Add pork in batches; stir-fry until tender, remove. Heat remaining oil in wok add noodles until hot. Add crumbled stock cube, sauce and thicken slightly. Add pork, peanuts and coriander; stir until hot.

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arrow right Thai Ice Cream with Candied Ginger Topping

Thai Ice Cream with Candied Ginger ToppingPosted by WingsFan91 at recipegoldmine.com 11/15/2001 5:16 pmThis I suppose is what everybody wants when most of the web is situated in lands where winter is starting, and there is probably snow on the ground... Still I had to wear winter clothing the morning - the temperature was down to 24 degrees C (75 degrees F) when I left for work and my teeth were positively chattering. In order to get the correct effect in the ginger it is 'distressed' a little first. We do this by rolling it through a heavy roller designed to tenderize dried squid. However you should be able to get a similar effect with a pasta roller or even a rolling pin. The slices should be of uniform thickness so I suggest a sharp kitchen slicer rather than a hand held knife. For restaurant presentation the slices of ginger are cut to uniform pretty shapes using small confectioners' biscuit cutters, or the type used to cut out cake decorations. So, first preparation of the candied ginger. Candied Ginger1 cup sliced ginger2 cups water1 1/2 cups palm sugarBaking soda (sodium bicarbonate)Lime juice If you are using tender young ginger you may leave the skin on. Older ginger should be peeled. This may be easier after it has been sliced. Slice the ginger into uniform roundels about an eighth of an inch thick, and then roll them until they are half the original thickness. Dust the ginger lightly with the baking soda, and leave to stand for about 10 minutes. Remove the baking soda by vigorously brushing with a stiff bristled brush to produce a slightly matte texture to the surface, and then immerse in lime juice for an hour. This has the effect of heightening the flavor, and also giving the ginger a delicate pink color. Bring the water to a boil, and stirring continuously add the sugar a little at a time until all is dissolved and forms a sticky, syrupy consistency. If necessary add a touch more water to ensure all the sugar is dissolved. Reduce the heat to very low and add the ginger slices and simmer, very gently, for 10 minutes, then turn off the stove and allow the ginger to cool naturally. Remove the ginger from the liquid and drain it (you don't have to be overly enthusiastic about this, but it shouldn't be too wet either), and put it in a sterile preserving jar, and keep in the refrigerator for at least a week before use. Reserve the ginger syrup in another sterilized jar, to pour over the ice cream. Ice Cream: Ice cream is clearly not "authentically Thai" in the sense that it has been served for hundreds of years (Thailand is a tropical country and without modern refrigerators it is very difficult to make ice cream), but it is now widely available and very popular. However two things are uniquely Thai: firstly it isn't made with animal milk, but with coconut milk, and secondly it is not usually flavored with fruit, but rather with savories such as corn, sweet potato, or herbs. 2 cups coconut milk1 cup water1 cup corn kernels, pureed1 teaspoon vanilla extract or rosewater (optional)Pinch of salt2 tablespoons shredded coconut (see below)1/2 to 1 cup granulated sugar1 pineapple In a dry wok or skillet, over medium heat, toast the coconut 'meat' until golden brown, and set aside to cool. Split the coconut (pineapple, actually - see note) in half lengthwise, and scoop out the woody heart of the fruit and then place the two halves in the refrigerator to cool. Combine the coconut milk and water, and warm it, then stir in the sugar, and stir until dissolved.In a liquidizer/blender, puree the corn kernels (or use a can of creamed corn), and then stir it into the coconut milk, combining thoroughly. Add the rosewater if you are using it, and a dash of salt and taste for flavor balance. Transfer to a mixing bowl and, with a hand beater, whisk to thoroughly to incorporate air. Pour the mixture into the two hollows in the pineapples and transfer to the ice box, and chill until set. Any extra ice cream can be cooled in ramekin dishes or similar.Serving: Slice the pineapple into horizontal slices, and serve to the diners with any excess ice-cream also shared out, decorating each slice with pieces of candied ginger. Fold the fried coconut into the reserved ginger syrup, and pour over the slices of ice cream, decorate with mint and lime leaves. Enjoy.Colonel Ian F. Khuntilanont-PhilpottSpecial thanks to Muoi Khuntilanont.

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arrow right Thai Kai Pad Prik Haeng

Thai Kai Pad Prik Haeng (Chicken with Chile and Nuts)Posted by WingsFan91 at recipegoldmine.com 6/22/01 10:01:52 am)I recently had this at a Thai restaurant and just had to go out and find the recipe!Yield: 1 serving1 cup chicken meat, finely sliced1/2 cup tua fak yao (long beans), cut into 1-inch pieces1/2 cup celery, sliced on a bias1/4 cup prik haeng (dried red chiles), crumbled1/4 cup cashews1/4 cup mam sup (stock)1 tablespoon kratiem (garlic), thinly sliced1 tablespoon nam pla (fish sauce)1 tablespoon si iew khao (light soy sauce)1 tablespoon si iew dhum (dark soy sauce)1/4 teaspoon nam tan paep (palm sugar - can substitute plain sugar)One of the cook books I crosschecked this recipe with described it as "chile hot," which seems a fair description, though their version was a little milder than this one. As always remember that you can reduce the chile if you wish. This dish offers an excellent example of texture contrast with the crunchy nuts and the softer meat.Place a wok or skillet on medium heat and carefully toast the uncooked cashews until they begin to turn golden, and are just cooked through (test by biting one). In a mortar and pestle or food processor briefly pound the cashews to produce a broken consistency. Heat the wok or skillet over high heat, and add a little peanut oil, and when it is hot, saut? the garlic until it is golden brown and slightly crispy, then remove it and drain on a kitchen towel. Saut? the chiles briefly, then add the chicken and continue stirring until it begins to change color. Working quickly add the remaining ingredients in turn, stirring to mix, adding the soy sauces and fish sauce, then finally the stock after the dry ingredients, as this will cool the mixture to allow the cooking to finish. Return the garlic to the pan, and cover, leaving for about a minute to complete cooking. Check that the meat is cooked, and taste for seasoning balance.Serve with steamed/fried rice, and the usual table condiments.

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arrow right Tom Yum

Tom Yum (Hot and Sour Soup)Posted by WingsFan91 at recipegoldmine.com 11/14/2001 6:55 pm Tom Yum can be made with a number of ingredients. The version given here is for a simple tom yum het (mushroom soup), but it can also be tom yum kai (chicken), tom yum moo (pork), tom yum neua (beef), or tom yum khoong (shrimp), by simply substituting the mushrooms for another flavor ingredient. You can also mix and match to suit yourself. Note: the Thais serve the soup with the rest of the meal, usually in a large soup tureen, and each diner serves themselves, and uses it to wash out the mouth between selections from the other foods.: 2 pounds fresh mushrooms (or other ingredient), cut into convenient spoonable size pieces2 stalks lemon grass, bruised (this isn't eaten, but is an essential flavorant) 2 "kaffir" lime leaves (use lime zest if you can't get it) 2 coriander (cilantro) plants, chopped. 10 to 15 prik ki nu (birdseye chiles), thinly sliced. 2 to 5 dried red chilesJuice of 3 or 4 limes 2 or 3 tablespoons sliced bamboo shoots or coconut shoots 2 to 3 tablespoons fish sauce. 1 to 2 tablespoons "chiles in oil" The "chiles in oil" or nam prik pao can be bought in small glass bottles from oriental specialty stores. You can also make your own: Nam Prik Pao 4 tablespoons oil 3 tablespoons chopped garlic 3 tablespoons chopped shallots 3 tablespoons coarsely chopped dried red chiles 1 tablespoon fermented shrimp paste 1 tablespoon fish sauce 2 teaspoons granulated sugar Heat the oil: add the garlic and shallots and fry briefly, remove from the oil and set aside. Add the chiles and fry until they start to change color, then remove them and set them aside. In a mortar and pestle pound the shrimp paste, add the chiles, garlic and shallots, blending each in before adding the next. Then over low heat return all the ingredients to the oil, and fold into a uniform paste. The resulting thick, slightly oily red/black sauce will keep almost indefinitely. If you wish you can add more fish sauce and/or sugar to get the flavor you want. The fresh chiles should be bruised in a mortar and pestle. The dried chiles should be heated first, then crumbled into the fresh chiles. Beat the lemon grass with the grinder of the mortar and pestle (it's called a 'sa' in Thai; I'm never sure whether it is the mortar or the pestle in English) or the back of a cleaver. Heat about 3 cups of water to boiling point, add all the ingredients, and stir constantly until cooked (it doesn't take long for mushrooms, longer for chicken or shrimp, and longest for beef). Variation: Use three cups of thin coconut milk instead of water, the result is tom kha, rather than tom yum.Special thanks to - Muoi Khuntilanont.

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arrow right Sesame Noodles with Thai Peanut Sauce

Sesame Noodles with Thai Peanut Sauce1 pound vermicelli or thin spaghetti3 tablespoons dark sesame oil3 cloves garlic4 green onions, cut in 1/2-inch pieces1 (1 inch) piece ginger root, pared and quartered1/3 cup peanut butter (plain or chunky)1/4 cup soy sauce1/4 cup tap water or chicken broth1 tablespoon rice or white vinegar1 tablespoon vegetable oil2 tablespoons granulated sugar1/2 teaspoon crushed red pepperCook spaghetti as directed; drain and rinse with cold water. Toss with 2 tablespoons sesame oil (this dish can be served cold or hot). If you want to serve as a hot dish, do not rinse with cold water; just drain.In food processor, finely chop garlic, green onions and ginger. Add remaining sesame oil and all ingredients. Process until thoroughly mixed. Top each serving of vermicelli or spaghetti with amount of desired sauce.

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arrow right Cheesecake Supreme

3/4 c All-purpose flour 3 tb Sugar 1 t Lemon peel -- grated 6 tb Butter 1 Egg yolk -- slighly beaten 1/2 ts Vanilla 24 oz Cream cheese -- softened 1 c Sugar 2 tb All-purpose flour 1/4 ts Salt 2 Eggs 1 Egg yolk 1/4 c Milk 3/4 c Sugar 2 tb Cornstarch ds Salt 1/3 c Water 4 c Cherries |To prepare crust, combine the 3/4 cup flour, the 3 tablespoons flour, the 3 tablespoons sugar, and the 1/2 teaspoon of the lemon peel. Cut in butter till crumbly. Stir in 1 slightly beaten egg yolk and 1/4 teaspoon of the vanilla. Pat 1/3 of the dough onto the bottom of an 8 or 9 inch spring- form pan (with sides removed). Bake in a 400F oven for 7 minutes or till golden. Cool. Butter the sides of pan; attach to bottom. Pat remaining dough onto sides of pan to a height of 1 3/4 inches; set aside. For the filling, in a large mixer bowl beat together the softened cream cheese, remining lemon peel, and remaining vanilla till fluffy. Stir together the 1 cup sugar, the 2 tablespoons flour, and the salt; gradually stir into cream cheese mixture. Add the 2 eggs and 1 egg yolk all at once, beating at low speed just till combined. Stir in milk. Turn into crust-lined pan. Bake in a 450F oven for 10 minutes. Reduce heat to 300F; bake 50 to 55 minutes more or till center appears set and a knife comes out clean. Cool 15 minutes.Loosen sides of cheesecake from pan with a spatula. Cool 30 minutes; remove sides of pan. Cool about 2 hours longer. Chill thoroughly. Top with Cherry Sauce. Cherry Sauce: In a saucepan combine 3/4 cups sugar, 2 tablespoons cornstarch, and dash salt. Stir in 1/3 cup water. Stir in 4 cups fresh or frozen unsweetened pitted tart red cherries, thawed. Cook and stir till thickened and bubbly. Cook and stir 1 to 2 minutes more. Cover. Chill without stirring. (Or, use one 21 ounce can cherry pie filling instead of sauce.)

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arrow right Girl Scout Samoa Cookies

6 tablespoons butter 1/2 cup sugar 1/2 cup light corn syrup 1/2 of 14−oz can sweetened condensed milk 1/2 tsp. vanilla 4 cups toasted coconut 1 cup semi−sweet or milk chocolate chips|In 2−quart saucepan over medium−low heat, combine butter, sugar and corn syrup. Heat to a full boil, stirring constantly with a wooden spoon. Boil 3 minutes, stirring constantly. Slowly pour in sweetened condensed milk, stirring constantly. Continue cooking over low heat until candy thermometer reaches 220−228 degrees. Remove from heat. Stir in vanilla. Beat until creamy. Immediately stir in toasted coconut and mix well. Spoon mixture by teaspoonfuls into circular mounds onto buttered waxed paper. Flatten slightly and with the end of a wooden spoon poke a small round hole into the center of each cookie. Cool completely. Melt chocolate chips and drizzle thinly in stripes over cookies and let chocolate harden at room temperature. Store in airtight container.

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arrow right Ham Salad with Hot Peanut Dressing

3/4 pound boneless ham 2 tablespoons vegetable oil 1/4 cup peanut butter 3 tablespoons fresh lime juice 1 tablespoon reduced−sodium soy sauce 1 teaspoon ground ginger 1 clove garlic, minced 1 tablespoon sugar 1 medium cucumber, seeded and thinly sliced 1/2 red onion, thinly sliced 6 cups romaine or curly endive, torn 1 head radiccio or Boston lettuce|Thinly slice ham and heat briefly in microwave or in skillet over medium heat. Set aside and keep warm. For dressing, combine vegetable oil, peanut butter, lime juice, soy sauce, ginger, garlic and sugar in a blender or food processor; blend well. Heat dressing in microwave in glass measuring cup or on stovetop in a small saucepan. Toss cucumber, red onion, romaine and endive together. Arrange salads on individual salad plates as follows: Line plates with radiccio or Boston lettuce, top with tossed vegetables, arrange ham slices atop and spoon over hot dressing.

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arrow right Steak & Ale Cajun Chicken Pasta

To prepare the chicken, place 1/2 oz of melted butter on each side of a skinless, boneless chicken breast. Cover each side with cajun seasoning (You can buy it at any supermarket). Place into a VERY, VERY HOT cast iron skillet, and cook approx. 4 minutes. Turn chicken, add a 1/2 ladle of butter to cooked side and cook another 4 minutes or until done. Cut into strips with a chefs knife. The pasta is a simple linguini. Prepare according to package directions. The sauce is a basic alfredo with cajun seasoning. Heat some heavy cream in a skillet over med heat, add some parmesan cheese (Shredded not like in the can). When it's melted add some cajun seasoning and more cream if needed to get to desired consistency. Place chicken over cooked pasta, add sauce. Cover with diced tomatoes, green onions and 2 pieces of garlic bread.|

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arrow right chili's black bean soup

Chili's Black Bean SoupPosted by liz at recipegoldmine.com April 30, 2001Source: Posted by Lori 4 February 2000 7:40 amHere is a recipe that I got from Chili's. I had e-mailed the company on their website and this is the recipe that they sent to me1/4 cup olive oil1/4 cup yellow onion, diced1/4 cup carrots, diced1/4 cup green bell pepper, diced4 beef bouillon cubes1 cup boiling Water1 1/2 quarts (3 pounds) canned black beans, not drained2 tablespoons cooking sherry1 tablespoon distilled white vinegar2 tablespoons Worcestershire sauce1 tablespoon granulated sugar2 teaspoons garlic, granulated2 teaspoons salt1/2 teaspoon black pepper, ground2 teaspoons chili powder8 ounces smoked sausage, small dice1 tablespoon cornstarch2 tablespoons waterIn a medium stock pot, place the olive oil, onion, carrot, and bell pepper. Saut? the vegetables until they are tender. Bring 1 cup of water to a boil, add the bouillon cubes, and allow to dissolve.Add the bouillon, cooked beans, and the remaining ingredients (except cornstarch and 2 tablespoons water) to saut?ed vegetables. Bring mixture to a simmer and cook approximately 15 minutes.In a blender, puree 1 quart of the soup, and put back into the pot.In a separate bowl, combine the cornstarch and 2 tablespoon water. Add the cornstarch mix to the soup and bring to a boil for 1 minute.Serve with cornbread, white rice, or your favorite side dish.

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arrow right cioppino's chocolate kahlua fantasy cake

Cioppino's Chocolate Kahlua Fantasy CakeSource: Cioppino's, Nantucket, MassachusettsCrust1/2 cup graham cracker crumbs1/2 cup finely chopped walnuts1 cup finely chopped almonds1/2 cup granulated sugar1 stick (1/2 cup) unsalted butter, meltedPreheat oven to 350 degrees F, and lightly oil a 9 1/2 x 2-inch springform pan.In a bowl stir together crust ingredients until combined well and press onto bottom of pan. Bake crust in middle of oven 15 minutes, or until pale golden, and cool in pan on a rack.Chocolate Layer2 cups heavy cream16 ounces semisweet chocolate, chopped coarse2 tablespoons light corn syrup1 stick (1/2 cup) unsalted butter, cut into piecesIn a saucepan heat cream, chocolate, and corn syrup over moderately high heat, stirring occasionally, until chocolate is melted and mixture just comes to a boil. Remove pan from heat and stir in butter, one piece at a time, until smooth. Pour mixture over crust in pan and chill, until firm, about 3 hours.Buttercream Layer1 1/2 cups granulated sugar1/2 cup water6 large egg yolks3 sticks (1 1/2 cups) unsalted butter, softened1/2 cup Kahl?a4 ounces semisweet chocolate, chopped, melted, and cooledIn a saucepan cook sugar and water over moderately high heat, stirring occasionally, until sugar is melted. Simmer syrup, undisturbed, until a candy thermometer registers 240 degrees F.In a bowl with an electric mixer beat yolks until smooth. Add hot syrup in a stream, beating on high speed until thickened and cooled. Reduce speed to medium and beat in butter, a little at a time. Beat in Kahl?a and chocolate until combined well. Spread buttercream over chocolate layer and chill until firm, about 3 hours.Run a knife around edge of pan and carefully remove side of pan.

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arrow right joe's crab shack light chocolate mousse

Joe's Crab Shack Light Chocolate MoussePosted by GayleL at recipegoldmine.com 4/23/02 8:54:51 pmSource: Eat At Joe's - The Joe's Stone Crab Restaurant Cookbook2 cups heavy or whipping cream, well chilled 3 tablespoons unsweetened cocoa powder 3 tablespoons confectioners' sugar 2 teaspoons pure vanilla extractWith an electric mixer or wire whisk, whip the cream until it starts to become fluffy. Add the cocoa, confectioners' sugar, and vanilla and whip until the cream forms soft peaks, Do not over-whip. If not serving immediately, chill.Yield: 3 cups Servings: 4

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arrow right magnolia's spicy shrimp, sausage and tasso gravy over creamy white grits

Magnolia's Spicy Shrimp, Sausage and Tasso Gravy over Creamy White GritsSource: magnolias-blossom.com - Magnolia's, Charleston, South CarolinaCreamy White Grits12 cups chicken broth4 1/2 cups coarse stone-ground white grits1 cup heavy creamSalt and white pepper to tasteBring the chicken broth to a boil in a heavy-bottomed stockpot or large saucepan. Slowly pour in the grits, stirring constantly. Reduce the heat to low and continue to stir so that the grits do not settle to the bottom and scorch. In about 5 minutes, the grits will plump up and become a thick mass.Continue to cook the grits for about 20-25 minutes, stirring frequently. The grits should have absorbed all of the chicken stock and become soft. Stir in heavy cream and cook for another 10 minutes, stirring frequently. The grits should have a thick consistency and be creamy like oatmeal. Season to taste with salt and white pepper. Keep warm over low heat until ready to serve. If the grits become too thick, add warm chicken broth or water to thin them down.Tasso Gravy4 tablespoons butter1/2 cup sliced Tasso, cut in 1-inch strips1/2 cup flour4 cups chicken broth2 tablespoon finely chopped parsleySalt and white pepper to tasteMelt the butter in a heavy-bottomed saucepan over low heat. Add the Tasso. Saut? for 1 minute, browning slightly. Make a roux by adding the flour and stirring until well combined. Continue to cook over low heat for 5 minutes, stirring frequently until the roux develops a nutty aroma. Turn the heat up to medium and gradually add 2 cups of the chicken broth, stirring vigorously. Keep stirring constantly until the broth thickens into gravy. Reduce the heat and simmer over low heat for 15 minutes to cook out the starchy flavor. Add the parsley. Simmer for another 5 minutes. Season to taste with salt and pepper.Shrimp and Sausage1/2 pound spicy Italian sausage (3/4 pound of raw)1 tablespoon olive oil2 pounds medium or large peeled and deveined shrimp1 1/2 cups chicken broth1 recipe Tasso Gravy2 tablespoons finely chopped parsleyPreheat oven to 400 degrees F.To cook Italian sausage: Place the Italian sausage on a baking sheet with raised sides. Place on the top rack of the 400 degrees F oven and bake for 10 to 15 minutes or until the sausage is firm and its juices run clear. Cool and cut into small bite-size pieces.Heat the olive oil in a heavy-bottomed frying pan over medium heat. Add the precooked sausage and saut? for 2 minutes to brown slightly. Add the shrimp and saut? until they begin to turn pink-no longer than 1 minute. Add 1 cup of the chicken broth to deglaze the pan. Add the Tasso Gravy and one Tablespoon of the parsley. Bring up to a boil and let simmer for 1 minute. The last 1/2 cup of chicken stock is to be used to thin the gravy if needed.Divide the hot grits between 8 warm bowls. Spoon the shrimp, sausage mixture over the grits. Sprinkle with the remaining Tablespoon of parsley and serve immediately.NOTE: If using large shrimp, allow 6 per person; for medium sized shrimp, 8 to 10 shrimp.

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arrow right meier & frank's georgian room beer rolls

Meier & Frank's Georgian Room Beer RollsPosted by LladyRusty at recipegoldmine.com - May 9, 2001Source: Contributed by Manager Don Olson - Recipe by Doreene Caldwell - oregonlive.com1 (12 ounce) bottle hefeweizen beer1 1/2 tablespoons vegetable oil5 tablespoons granulated sugar3 1/4 to 3 1/2 cups self-rising flourMelted butterPreheat oven to 450 degrees F. Grease a 9-square baking pan.In a large mixing bowl, stir together the beer, oil and sugar. Add 3 1/4 cups flour and stir until just combined. If the mixture is too wet, add an additional 1/4 cup flour and just barely mix in.Turn the dough out onto a well-floured board and knead 4 or 5 times.Pat or roll the dough into a rectangle about 8 x 10 x 1/4-inch.Cut rolls with a 3-inch biscuit cutter and arrange the rolls in the greased pan. Re-roll and re-cut dough scraps as necessary.Bake 20 to 25 minutes, or until golden brown. Remove from oven and brush with melted butter. Turn out onto a wire rack to cool slightly. Serve warm.Servings: 9

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arrow right salty's white chocolate mousse cake

Salty's White Chocolate Mousse CakeSource: Salty's, Seattle, WashingtonMakes one 9-inch cake.Cake3 cups cake flour, plus extra for dusting cake pans 1 tablespoon baking powder 1/2 teaspoon kosher salt 1 cup unsalted butter, at room temperature, cut into 8 pieces 2 cups granulated sugar 1 teaspoon vanilla extract 1 cup whole milk 8 large egg whites, at room temperature 1 pinch cream of tartarGlaze3 tablespoons red-currant jelly, whisked until it reaches spreading consistencyIcing12 ounces white chocolate, coarsely chopped (see shopper's note) 4 cups whipping cream, chilledGarnish1 pound white chocolate, room temperature, shaved into curls (use vegetable peeler) or substitute sweetened coconut or white sprinklesTo prepare oven, baking pans: Preheat oven to 350 degrees F. Grease 3 (9-inch) cake pans. Line bottoms with wax or parchment paper. Grease paper. Dust bottoms and sides with flour. Tap out excess.To mix cake: Sift together flour, baking powder and salt. Set aside. In large bowl and using electric mixer at low speed, beat together butter and sugar until coarsely blended. Increase speed to medium. Beat until light and creamy. Add vanilla, then flour mixture alternating with milk. Beat until well combined. In separate bowl, beat egg whites with cream of tartar at medium-high speed until they hold soft peaks. Using rubber spatula, gently fold one-third of egg whites into cake batter until well blended, using a cutting motion through middle of batter and turning bowl as you work. Gently fold remaining whites into batter until just combined. (Note: Do not over-mix.)To bake cake: Divide batter evenly into prepared pans. Bake in center of oven for 25 to 30 minutes or until wooden pick inserted in center comes out clean. Cool layers in pans on wire racks for 20 minutes. Turn out onto racks to cool completely. Remove paper. Using serrated knife, cut off top brown part on each layer, making sure layers are flat and even.To prepare mousse: In double boiler or stainless steel or glass bowl over saucepan filled with simmering water, heat 12 ounces white chocolate until almost melted. Remove pan from heat. Stir until completely melted. Cool to room temperature. Using electric mixer, whip cream in large mixing bowl until stiff peaks form. Working quickly, gently fold melted chocolate into cream.To assemble: Place 1 cake layer on plate. Using pasty brush, quickly glaze top with thin layer of jelly. Working quickly, cover jelly with one-third of mousse. Top with cake layer. Add glaze and mousse. Top with final layer. Ice top and sides with remaining mousse. Gently press white-chocolate curls into mousse, covering entire cake. Refrigerate for at least 1 hour to set.Shopper's note: When buying white chocolate, look for a product that contains cocoa butter and avoid those labeled as "artificial chocolate" or "chocolate-flavored."

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