Text 12490, 107 rader
Skriven 2008-08-22 06:58:00 av DAVE DRUM (1:123/140)
     Kommentar till en text av BURTON FORD
Ärende: Parfait & other delights
================================
-=> BURTON FORD wrote to DAVE DRUM <=-

 dd-> Most of my time is spent cruising down the highway, listening to jazz
 dd-> on 89.1...

 BF> They pay you too?

Actually I pay them - I am a dues paid member of their public radio station.

 dd-> .... I snapped back at him ... "Waitaminit, Bub! Who asked
 dd-> who, here?" At which point my boss intervened and calmed the
 dd-> chonyock down ... and ripped a major strip off of me later
 dd-> in the back room.

 BF> I wonder if your boss realizes how many of us aspire to that action?

Errrrrrmmmmm - I sort of hesitate to ask ... which action? Ripping a strip off
of me? Or, snapping off the doofus customer? Or, both, perhaps?   Bv)=

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Cherry Tortoni
 Categories: Desserts, Fruits, Nuts, Wine
      Yield: 10 servings
 
  2 1/4 c  Fresh or frozen (not thawed)
           - pitted sour cherries
    1/2 c  + 1/3 cup sugar
      2 tb Di Saronno Amaretto or other
           - almond-flavored liqueur
  1 1/2 ts Cornstarch
      1 tb Cold water
  1 1/2 c  Sliced almonds; toasted and
           - cooled completely
  1 1/4 c  Fine vanilla-wafer crumbs
    1/4 c  Unsalted butter; melted
      4 lg Egg whites
    1/2 ts Cream of tartar
  1 1/3 c  Chilled heavy cream
      2 tb Sweet Marsala wine or sweet
           - Sherry
    3/4 c  Coarsely ground amaretti
           - cookies
 
  Special equipment: a 9- to 9 1/2-inch springform pan; an
  instant-read thermometer
  
  The tart cherries brighten the classic flavor of almond in
  this tortoni.
  
  Cook cherrries: If using frozen cherries, thaw, reserving
  juices. Simmer cherries, 1/2 cup sugar, and liqueur in a
  2 to 3 quart heavy saucepan, uncovered, stirring occasionally,
  until cherries are soft, about 5 minutes. Whisk together
  cornstarch and water until combined, then whisk into cherry
  mixture and boil 1 minute. Transfer to a shallow bowl and
  chill, uncovered, 1 hour.
  
  Make crust: Pulse 1 cup almonds in a food processor until
  fine ground (do not pulse to a paste). Transfer to a bowl
  and stir in wafer crumbs and butter with a fork until
  combined well. Pat crumb mixture evenly onto bottom and
  1 1/2 inches up side of buttered springform pan, then
  freeze while making filling, about 30 minutes.
  
  Make tortoni filling: Beat egg whites with remaining 1/3
  cup sugar, cream of tartar, and a pinch of salt in a med
  metal bowl set over a saucepan of simmering water using a
  handheld electric mixer at medium-high speed until whites
  just hold soft peaks and instant-read thermometer registers
  170°F, about 5 minutes. Remove bowl from saucepan, continue
  to beat whites until they just hold stiff peaks, about 2
  minutes more.
  
  Beat cream with Marsala in another bowl at medium speed
  until it just holds stiff peaks. Fold in ground amaretti
  and half of whites gently but thoroughly. Fold in remaining
  whites and pour into crust in pan, smoothing top.
  
  Drain cherries in a sieve set over a bowl and reserve juices.
  Scatter cherries evenly over top of tortoni, then swirl
  cherries into tortoni with tip of a sharp knife for a
  marbled effect. Sprinkle top of tortoni with remaining 1/2
  cup toasted sliced almonds and freeze, loosely covered, until
  firm, at least 4 hours.
  
  Let stand in pan at room temperature 10 minutes to soften
  slightly before serving. Carefully remove side of pan, then
  cut tortoni into wedges and serve with cherry juices.
  
  Cooks’ note: Tortoni can be frozen up to 1 week
  
  Recipe by Gina Marie Miraglia Eriquez
  
  July 2003 | Gourmet
  
  Serves 10
  
  Meal Master Format by Dave Drum - 19 July 2008
  
  Uncle Dirty Dave's Archives
 
MMMMM
 
... "And what *is* the most popular cheese 'round hyah?"
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