Text 18710, 105 rader
Skriven 2007-08-08 21:19:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av RUTH HAFFLY
Ärende: Hello 955
=================
 -=> Ruth Haffly said to Carol Shenkenberger <=-

 RH> It's now a Bed & Breakfast about 20 minutes from the college I went to
 RH> in western NY.  After finally finding a place to stay in the area, we
 RH> headed over to a new eatery in town (Angelica) that was mostly
 RH> burgers, sandwiches, pizza and ice cream.  I had a so-so beef on weck,
 RH> forget what Steve had.  Decided to get ice cream for dessert so
 RH> wandered over to that half of the building.  One called "Moose Tracks"
 RH> caught my eye; kid behind the counter said it was vanilla with
 RH> chocolate chunks.  He scooped up a cone for me; on my first bite I
 RH> tasted peanut butter.  To verify, I took another (small) bite,
 RH> confirmed and told the kid that it did.  He disbelieved me so Steve
 RH> tried it and confirmed; kid's manager alsp disagreed.  Manager, facing
 RH> the 2 of us standing firm, asked the owner of the shop and got
 RH> confirmation that PB is in it.  My cone was replaced by a chocolate one
 RH> and the shop will be posting a sign to warn of the PB in the Moose
 RH> Tracks. 

I always thought that Richardson's in Middleton, Mass. (one of
the Clam Crawl sites and a regular mecca for some of the echo
folks) originated the stuff, and there it definitely has peanut
butter.

From richardsonsicecream.com -

Moose Tracks
Vanilla Ice Cream With A Special Hardening Fudge Ripple And Peanut
Butter Truffles

Cotton Candy
Pink And Blue Cotton Candy Ice Cream With Cotton Candy Pieces

Crunch-a-saurus
Blue Vanilla Ice Cream with Chocolate Covered Krispies
 
On the rare occasion when I get ice cream there, it's either
the coconut, which is excellent, or something blue. I haven't
tried Cotton Candy yet.

Lora A. Brody's chocolate mousse cake
cat: dessert, chocolate
servings: 12 or more

h - cake
6 xl eggs, room temp, separated
3/4 c sugar
3 Tb instant espresso powder
1/4 c flour
1/4 c Dutch process cocoa
oil for greasing loaf pans
h - mousse
3 c heavy cream
3 Tb instant espresso powder
10 oz bittersweet chocolate
2 oz unsweetened chocolate
8 Tb sweet butter, room temp
3 xl eggs, room temp, separated
1/2 c sugar

Oven at 350F. Rack at center of oven.

Beat yolks with 1/2 c sugar until thick and
lemon-colored. Beat in 3 Tb espresso powder. Add
flour and cocoa, beating at low speed.

Beat whites until partially stiff. Add remaining
sugar and continue beating until stiff but not dry.

Fold whites into yolk mixture.

Line 17x11" jelly roll pan with parchment or
aluminum foil. Pour and spread batter into pan,
smoothing over the top. Bake for 12-15 min,
reversing pan once front to back during baking.

Remove from oven. Put a second sheet of parchment
or foil over the cake. Gently place a baking sheet
on top and reverse cake quickly onto it. Peel off
first sheet.

Lightly oil 2 7-cup loaf pans. Line with clear
plastic, letting plastic extend outside pans.
Carefully place pans, one by one, on top of the
cake and, using a knife, cut and trace it around
the bottom of the pan. Cut out a rectangle of
cake to fit into each loaf pan.

For the mousse: simmer cream 30 min to reduce to
2 c. Add 3 Tb espresso powder. Add chopped
chocolates and stir until blended. Pour and scrape
this mixture into a processor; add butter bit by
bit, continuing to process. Add yolks singly.
Beat the whites with 1/2 c sugar until stiff but
not dry. Fold chocolate mixture in and fold until
no white remains. Divide mousse mixture evenly
and pour over cake in loaf pans. Make cutouts of
cake to cover the mousse. Refrigerate until ready
to serve. Invert and unmold. Serve sliced.

After Craig Claiborne and Pierre Franey, New York Times
Magazine 11/11/84

___ Blue Wave/386 v2.30
--- Platinum Xpress/Win/WINServer v3.0pr5
 * Origin: Doc's Place BBS Fido Since 1991 docsplace.tzo.com (1:123/140)