Baking Recipes Simple

* Note: See the “Emeril’s Essence Information” and “Lobster American Sauce”
recipes which are included in this collection.

Using a grater box, grate one potato at a time. (The potatoes have to be
grated individually because the potatoes will turn brown.) Divide the
potato into thirds. Divide each third in half and season with salt and
white pepper. On a cloth towel, layer 1 ounce of lobster meat in between
the potato halves. Fold the cloth over the potato and press the cake
gently. This will seal the cakes. Heat the olive oil in a saute pan. When
the oil is hot, pan-fry the cakes for 2 to 3 minutes on each side or until
golden-brown. Remove from the oil and drain on a paper-lined plate. Season
each cake with Emeril’s Essence. Keep the cakes warm. Bring 3 cups water, 1
teaspoon salt, and 1/2 teaspoon white vinegar up to a boil and reduce to a
simmer. Gently crack each egg into the water and poach the eggs for about 2
to 3 minutes, the eggs should still be soft. Using a slotted spoon, remove
the eggs and drain on a paper-lined plate. Season with salt and white
pepper. Spoon a small pool of the Lobster American Sauce in the center of
the plate and around the rim. Place one cake in the center of the sauce.
Alternate layering with the two poached eggs and two remaining lobster
cakes. Garnish with remaining lobster meat, caviar, long chives, and
chopped chives. This recipe yields 4 servings.

FILLING
32 oz Cream cheese, softened
1 3/4 c Sugar
1 tb All-purpose flour
3 tb Raspberry liqueur
2 ts Finely shredded orange peel
1 ts Vanilla
4 lg Eggs
1 1/2 c Raspberries

RASPBERRY SAUCE
12 oz Raspberries (Thawed)
1/2 c Sugar
1 tb Lemon juice
1 tb Raspberry liqueur

Prepare Zwieback Crust. Press onto bottom and 2 inches up sides of a
10-inch springform pan. Bake in a 325 F oven for 5 minutes.

For filling, in a large mixer bowl beat cream cheese, sugar, flour,
raspberry liqueur, orange peel, and vanilla with electric mixer on low
speed just till combined. Add eggs all at once. Beat just till combined.
Gently fold in raspberries by hand.

Pour cream cheese mixture into crust-lined pan; set pan in a 15×10x1 inch
backing ban. Bake in a 325 F oven for 1 1/4 to 1 1/2 hours or till center
appears set. Remove from oven. Cool on wire rack. Chill overnight or till
serving time. Garnish with raspberries and min, if desired. Pass Raspberry
Sauce.

ZWIEBACK CRUST: In a mixing bowl combine sugar, zwieback and melted
butter.

RASPBERRY SAUCE: In a blender or food processor container combine one
ingredients. Cover and blend till smooth. Sieve to remove seeds. Makes 1
cup.

Lightly beat eggs in large bowl. Add softened cream cheese, flour, sugar
and butter. Mix until well combined. (Mix will be slightly chuncky). Spray
a pre-heated 275 degree electric griddle with vegetable cooking spray and
ladle butter by teaspoonfuls onto griddle. Cook pancakes until golden,
about 3 minutes. Turn and brown other side about 2 minutes more. Sprinkle
pancakes with confectioners sugar and garnish with lemon wedges. Serve with
fresh berries, warm applesause, or maple syrup.