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You Asked For It

Chain's cabernet sauce cooks up fine at home

By ELLEN FOLKMAN, Times Correspondent
Published April 18, 2007

Jo Braxton wanted the recipe for Outback Steakhouse's cabernet sauce. Both Cindy Shea and Denyse Wilkins had one in their recipe files. Lisa Brungart shares her recipe for seven-minute frosting for Kristen Gray. Jennie Miller shares a seven-minute maple version. Both recipes require use of a double boiler. Be sure to read through both frosting recipes before beginning.

*   *   *

Seven-Minute Maple Frosting

For: Kristen Gray of Dunedin
From: Jennie Miller of Crystal Beach

1½ cups maple syrup
½ cup sugar
2 egg whites
1 tablespoon light corn syrup
- Combine all ingredients in top of a large double boiler. Beat mixture at high speed with a hand mixer for 1 minute. Place over simmering water and beat mixture constantly for 7 minutes, or until stiff peaks form. Remove from heat. Beat until icing reaches room temperature and has a spreading consistency.Yields 8 cups.

Seven-Minute White Icing

For: Kristen Gray of Dunedin
From: Lisa Brungart of Largo

3 large egg whites
1½ cups sugar
1/3 cup cold water
1 tablespoon light corn syrup
¼ teaspoon cream of tartar

- Combine all ingredients in the top of a large double boiler and beat until thoroughly blended.
- Set over rapidly boiling water. Beat constantly with a hand-held mixer at medium high speed or with a wire whisk, until the mixture stands in stiff peaks, 7 minutes.
- Remove from heat. Add 1 teaspoon vanilla. Continue beating until the icing is cooled to room temperature. At this point you may add ½ cup chopped nuts or coconut. Use immediately.

Yields about 3 cups.

Outback Steakhouse Rack of Lamb Cabernet Sauce

For: Jo Braxton of Madeira Beach
From: Denyse Wilkins of Clearwater and Cindy Shea of Spring Hill

1 1/3 cup cabernet wine
2 ½ tablespoons flour
6 cups au jus the drippings from roasting beef or lamb
¼ cup fresh parsley
2 tablespoons lamb seasoning
1 tablespoon garlic powder
¼ cup butter

- In a bowl, mix 1/3 cup of wine with flour, set aside. Put remaining wine, au jus, parsley, lamb seasoning and garlic powder in saucepan.
- Bring to a gentle boil, then turn heat down and reduce 4 to 5 minutes. Stir in flour mixture.
- While reducing liquid, brown butter in another pan. Don't just melt butter, brown it, but do not burn it. When you have finished reducing, add butter and mix well. By this time your sauce should have a semithick look to it.

Yields 7 cups.

Recipe requests

Carol Pappas would like a recipe for cheese puffs. Cathryn Honschar hopes to locate a recipe for Greek chocolate kok like that at Hellas Bakery in Tarpon Springs.

You Asked for It is a reader mail column. Send requests to You Asked for It, St. Petersburg Times, P.O. Box 1121, St. Petersburg, FL 33731 or e-mail them to youaskedforit@knology.net Please put "Recipe request" in the subject line. Be sure to include your full name, city and phone number.

[Last modified April 18, 2007, 07:13:11]