Text 18400, 140 rader
Skriven 2007-08-01 10:45:00 av Dave Drum
     Kommentar till en text av JIM WELLER
Ärende: Road Trip 2
===================
On 07-29-07 JIM WELLER Scribbled to ALL  about Road Trip 2

JW>they are still more active than most young farmers. Aletha loves
JW>animals and always has a pet; this year it was a three month old
JW>orphaned colt they have hand fed since birth. She also has one
JW>Holstein cow, partly for the colt's milk and partly because she
JW>can't stand pasteurized supermarket cream in her coffee! She cooks

She ought to trade the Holstein in for a Jersey.   Bv)=

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Joy Of Cherries Cake
 Categories: Fruit, Cakes, Booze
      Yield: 10 servings
 
MMMMM--------------------------GENOISE-------------------------------
    2/3 c  Sifted cake flour
      1 tb Granulated sugar
    1/8 ts Salt
      2 oz Unsalted butter
      3 lg Eggs; room temp
      1    Egg yolk; room temp
    1/2 c  Granulated sugar
      1 ts Vanilla

MMMMM-----------------------SOAKING SYRUP----------------------------
    1/4 c  Water
    1/2 c  Sugar
      3 tb Kirsch liqueur

MMMMM---------------------FILLING & FROSTING--------------------------
  1 1/4 c  Heavy cream
    1/3 c  Cherry preserves
      2 oz Semisweet chocolate; fine
 
  Because cherries have such an affinity for cake, whipped cream,
  chocolate and liqueur, it's easy to create a sumptuous dessert. Use
  your favorite cherry variety or whatever is in season. If you don't
  want to prepare the Soaking Syrup, you can substitute 1/2 cup cherry
  juice.
  
  To prepare the cake, adjust the rack in the lower third of the oven
  and preheat the oven to 375 degrees. Using a paper towel, grease and
  flour a 13 x 9 x 2-inch pan and line the bottom with parchment paper.
  
  Pour the flour, the 1 tablespoon sugar and the salt into a sieve, then
  sift the mixture through the sieve onto a sheet of waxed paper; set
  aside.
  
  Melt the butter in a 1-quart saucepan over low heat, then pour it
  into a 1-quart mixing bowl; set aside.
  
  Crack the eggs into the bowl of a heavy-duty mixer. Add the egg yolk
  and the 1/2 cup sugar and whisk the ingredients by hand to combine.
  Rest the bowl in a shallow pan or 10-inch skillet filled with 1 inch
  of water that feels hot to the touch (120 degrees). To prevent the
  eggs from setting, whisk them continuously for about 30 seconds. Test
  if the mixture has warmed to body temperature by sticking your
  forefinger in it. Rub the mixture between your thumb and finger; it
  should feel smooth, not granular.
  
  Attach the bowl to the mixer and, with the whisk attachment, whip on
  medium speed until the egg mixture has cooled and increased
  considerably in volume (tripled or more), appears light in texture
  and pale in color and has thickened to the consistency of a whole-egg
  meringue (about 3 to 5 minutes). Add the vanilla in the final moments
  of whipping.
  
  With the aid of a flexible metal icing spatula, scoop up half of the
  flour mixture and sprinkle it over the top of the beaten egg mixture.
  Using a rubber spatula, fold it into the batter just until
  incorporated. Repeat again, folding just until all the flour is
  absorbed. Gently pour about 1 cup of the batter into the melted
  butter and, with the rubber spatula, fold until combined. Return the
  butter mixture to the reserved batter and again fold to combine. With
  the aid of the rubber spatula, pour the batter from the bowl into the
  prepared pan and spread the batter evenly.
  
  Bake for 15 minutes, or until the cake's surface is golden. Press
  lightly near the center with your fingertips; if it springs back and
  the sides of the cake begin to contract, it is done.
  
  Remove the pan from the oven and place it on a large rack. Using a
  thin-bladed knife, gently release any portion of the cake sticking to
  the pan. Cover the cake pan with another baking sheet and invert.
  Remove the baking pan and peel off the parchment paper carefully to
  avoid tearing the cake. Turn the paper over so that the sticky side
  faces up, and reposition it back on the cake. Cover with a large
  cooling rack and invert the cake right side up. Allow the cake to
  cool on the rack for at least 30 to 60 minutes.
  
  For the syrup: Combine the sugar and water and boil 2 minutes. Cool.
  Stir in the Kirsch.
  
  For the filling and frosting, and to assemble the cake: Slice the cake
  in half using a serrated knife. In a large bowl, whisk the cream and
  the preserves just to blend, then whip until soft peaks form.
  
  Drizzle the Kirsch syrup evenly over the bottom half of the cake.
  Spread with half of the whipped cream, then sprinkle with the
  chocolate pieces. Set the remaining cake layer on top, drizzle with
  the remaining syrup and spread the top with the remaining whipped
  cream.
  
  Place a wooden toothpick in each corner and in the center of the cake
  (to prevent the plastic wrap from sticking to the whipped cream),
  cover lightly with plastic wrap, and refrigerate.
  
  Just before serving, trim the edges of the cake and cut into squares
  using a serrated knife. Top each square of cake with a fresh cherry
  with stem.
  
  From: Flo Braker
  
  Serves 14
  
  URL: http://sfgate.com
  
  MM Format by Dave Drum - 08 June 2007
  
  Uncle Dirty Dave's Archives
 
MMMMM

ENJOY!!!
--------
UNCLE DIRTY DAVE'S KITCHEN --
Home of Yaaaaa Hooooo Aaahhh!!! HOT SAUCE and Hardin Cider
 
There never was a good war. Or a bad peace! Benjamin Franklin


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