A Fabulously Rich Old Recipe

December 28, 2011

Minetry’s Miracle

 I’ve been going through an old recipe folder filled with bits of crumbling paper that I tore from newspapers and magazines long ago. (Some are from my childhood, dating back to the fifties.)  One, in particular, caught my eye because it was what I considered the height of elegance at one point in my life. The date’s vanished, but it was something Craig Claiborne published in the New York Times, probably in the sixties.  I remember it as really, really rich. This will make 16-20 servings, and I’m thinking of making it for New Year’s Eve. 

 4 dozen amaretti

1 cup bourbon

1 pound butter

2 cups sugar

1 dozen eggs, separated

4 ounces unsweetened chocolate,melted

1 teaspoon vanilla

1 cup chopped pecans

2 dozen ladyfingers

1 1/2 cups heavy cream, whipped.

Soak the macaroons in the bourbon. Set aside.

Cream the butter and sugar until light and fluffy Beat the yolks until light and mix into butter/sugar mixture.  Add the chocolate, vanilla and chopped pecans.

Beat the egg whites until stiff and fold them in.

Line a 10 inch spring from pan with the split ladyfingers.  Fill it with alternating layers of soaked macaroons and chocolate mixture.  Chill for at least 8 hours. Remove the sides of the pan, decorate with whipped cream, and serve.  

 

 

 

Facebooktwittergoogle_plusredditpinterestlinkedinmail

Categorised in:

3 Comments

  • Ruth, Sounds like a good old fashioned tiramisu, or trifle, with an update to the ingredients. I follow you on twitter and our book club read TENDER at the BONE lead by Pam Chirls. I also hung on to every word you wrote for the New York Times. Your words on food fascinate me, but don’t worry, I am not a crazy person or anything, just someone who findss relaxation in good food chat. Happy New Year. Martha

  • Peggy Wolff says:

    Thank you! I got the recipe from a fabulous cook at Moose Mountain Lodge in New Hampshire back in the 1970’s. It is incredibly delicious. Much better than tiramisu in my opinion. I’ve been asked to make it for an auction dinner in April 2017. A good excuse to make it again after many years dreaming about it.

  • Meredith Manitzas says:

    Dear Ruth–
    Did you go ahead and make Minetry’s Miracle for New Year’s? I had the original clipping and have never made it–cowardly–it has so many expensive ingredients I was afraid to risk a disaster. So if you did–was it a wow?

    (I am a long time fan–have all your books, recipe and memoir.)

Comment

Your email address will not be published. Required fields are marked *