Text 1564, 90 rader
Skriven 2008-01-30 09:50:00 av DAVE DRUM (1:123/140)
     Kommentar till en text av CAROL SHENKENBERGER
Ärende: Extra Sweets
====================
-=> CAROL SHENKENBERGER wrote to JIM WELLER <=-

 CS> Alton Brown?  We like him too.  In fact, there are only 2 shows I tend
 CS> to turn off and will just read a book.  Paula Dean (yet, Don got me one
 CS> of her cookbooks a year or so ago before we had access to Food TV), and
 CS> the 'fancy cake guy' when he's doing cakes.

 CS> This isnt very amazing really, since both are almost always showcasing
 CS> sweets or cholestrol laden stuff we can't/don't eat/like.

Some of the "sweets" programs that the Food Channel has had over the years were
worth watching - the "Death by Chocolate" guy from Trellis Restaurant in
Colonial Williamsburg (Marcel Desaulniers), Chocolate with Jacques Torres
(http://tinyurl.com/2sbq7y) and Gale Gand's "Sweet Dreams" baking show
(http://tinyurl.com/2nqbcy).

I especially liked Torres' and watching himm make those amazing sculptures from
chocolate. He made it look so easy - while my mind told me it was waaaaay past
my personal skill level.   Bv)= 

It was the sort of thing (with all three shows) that even though I couldn't
indulge myself in their product - I could appreciate the skills and dedication
to craft that was displayed.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Ricotta Cheesecake With Warmed Cherries
 Categories: Desserts, Fruit, Cheesecake
      Yield: 9 servings
 
MMMMM-------------------------CHEESECAKE------------------------------
           Butter for pan
      1 lb Whole milk ricotta
    1/4 c  Milk
    1/2 c  Sour cream
      2 lg Eggs
           =PLUS=-
      2 lg Egg yolks
    1/3 c  Sugar
      2 tb All-purpose flour
        pn Fine salt
  2 1/2 tb Finely grated lemon zest
           - (about1 1/2 lemons)

MMMMM--------------------------CHERRIES-------------------------------
     12 oz Bag frozen dark sweet
           - cherries
    3/4 c  Sugar
        pn Fine salt
      2 tb Golden rum
      1 ts Fresh squeezed lemon juice
 
  Elegant and more restrained than a classic cheesecake. We love the
  unfussiness of baking cheesecake in a loaf pan without sacrificing its
  silky texture. The warm cherries are the ideal foil for this cool
  cake.
  
  Cheesecake: Preheat the oven to 325 degrees F. Lightly butter or oil a
  4-cup glass loaf pan. Line the bottom and ends of the pan with a long
  piece of parchment paper.
  
  Blend the ricotta, milk, sour cream, eggs, yolks, sugar, flour, salt
  and lemon zest in the blender or food processor, until smooth, about 1
  minute. Pour into the prepared loaf pan. Bake until just set and
  barely golden, about 40 minutes. Turn the oven off and let cool in
  the oven for 10 minutes, then cool completely on a wire rack.
  Refrigerate for at least 2 hours or overnight.
  
  Cherries: Toss the cherries, sugar and salt in a bowl and set aside
  for 30 minutes. Cook cherry mixture over medium-high heat until they
  soften and the juice gets syrupy, about 10 minutes. Remove from heat
  and stir in the rum and lemon juice.
  
  Lift cheesecake out of the pan by the paper and transfer to a cutting
  board. Slice into serving pieces and place on a platter. Spoon the
  warm or room temperature cherries on top. Serve.
  
  From Food Network Kitchens
  
  Copyright (c) 2007 Television Food Network
  
  Meal Master Format by Dave Drum - 27 January 2008
  
  Uncle Dirty Dave's Archives
 
MMMMM

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