Yield: 1 servings
|2.00 tablespoon||olive oil|
|2.00 cup||diced onions|
|4.00 \N||eggs; separated|
|⅓ cup||apple juice|
|1.00 teaspoon||minced ginger|
|4.00 teaspoon||baking powder|
|1 \N||freshly-ground black pepper; to taste|
Preheat the oven to 350 degrees. Grease a 9- by 5- by 3-inch loaf pan. In a saute pan, heat the olive oil. When the oil is hot, caramelize the onions for about 10 minutes. In an electric mixer with a whip attachment, whip the egg whites until stiff. Switch the whip attachment to a paddle attachment and cream the butter and sugar together. Add the egg yolks, one at a time, beating well after each yolk. With the machine running add the apple juice and ginger. In another bowl, combine the flour, baking powder, salt and pepper, together. With the machine on low speed, alternate adding the flour ⅓ at a time with the milk. Do not over mix the batter. Fold in the stiff egg whites. Pour the batter into the prepared pan. Bake for 50 to 60 minutes or until a wooden pick inserted into the center of the bread comes out clean. Remove the pan from the oven and invert onto a wire rack. Allow the bread to cool for 5 minutes before slicing.
Slice a couple of slices from the loaf and place the loaf and the slices on a plate. This recipe yields 1 loaf.
Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2424 broadcast 12-18-1996) Downloaded from their Web-Site -
Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@...
Recipe by: Emeril Lagasse
Converted by MM_Buster v2.0l.
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