Text 2679, 81 rader
Skriven 2006-07-01 19:58:00 av JIM WELLER (1:123/140)
     Kommentar till en text av BURTON FORD
Ärende: picnic hotel? 899
=========================
 -=> Quoting Burton Ford to Dave Sacerdote <=-

 BF> If we do choose a 'fancy' place don't think we're trying to be
 BF> loners.

As long as everyone is within 10-15 miles of each other it should be easy
to get together as much as you want.

I can appreciate wanting a better place if the budget will take it.

The first of three cupcake recipes....

MMMMM-----Meal-Master - formatted by MMCONV  2.10

     Title: Chocolate-Coffee Cupcakes With Mocha Ganache And Mascarpone
Categories: cakes, chocolate
  Servings: 30

    1/2 c  plus 2 tablespoons milk
      6 TB unsweetened cocoa powder
           (preferably Dutch process)
    1/4 c  instant coffee powder
  1 1/2 c  cake flour
    1/2 ts baking soda
    1/4 ts salt
     12 TB unsalted butter, room temp.
      1 c  plus 2 tablespoons
           granulated sugar
    1/2 ts vanilla extract
      3 lg eggs
      3 c  heavy cream
    1/3 c  coffee beans, crushed
      8 oz milk chocolate, finely
           chopped
      2 c  mascarpone cheese
    1/4 c  confectioners' sugar,
           sifted

To Make the Chocolate-Coffee Cupcakes

Preheat the oven to 350 degrees F. Line 30 standard muffin cups with
paper liners. Combine the milk, cocoa, coffee and 1/4 cup water in a
small saucepan and bring to a boil, constantly whisking, until the
cocoa and coffee have dissolved. Let cool and pour into a liquid
measure. Sift together the flour, baking soda, and salt. In the bowl of
a mixer, cream the butter, sugar, and vanilla on medium speed until
light and fluffy. Add the eggs, one at a time, mixing well after each
addition. With the mixer on low speed, add the dry ingredients
alternately with the milk mixture in three batches, ending with the
liquid. Fill each muffin cup halfway with the batter. Bake 18 to 20
minutes until a toothpick inserted into the center comes out clean.
Remove the cupcakes from the pan and let cool completely on a wire rack.

To Make the Mocha Ganache and Mascarpone Cream

Combine 1 cup of the heavy cream and coffee beans in a small saucepan
and bring to a boil over high heat. Remove from the heat, cover, and let
infuse for 10 minutes. Strain through a fine-mesh sieve into a clean
sauce- pan and bring back to a boil. Put the chocolate in a medium bowl
and pour the hot cream over it, stirring slowly, until the ganache is
smooth. Spoon enough ganache over each cupcake to fill the liners to the
rim. Using a whisk or in the bowl of a mixer fitted with a whisk attach-
ment, whip the remaining 2 cups of heavy cream to stiff peaks. Add the
mascarpone and confectioners' sugar and whisk until smooth. Spoon the
mascarpone cream into a pastry bag fitted with a medium round tip and
pipe the cream on top of the ganache in a circle.


  From: Daniel Boulud                   
 
MMMMM-------------------------------------------------

Cheers

Jim, in Yellowknife



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