Text 19242, 140 rader
Skriven 2009-01-07 00:18:06 av Dale Shipp (1:261/1466.0)
     Kommentar till en text av Michael Loo
Ärende: Re: Tipping and topping
===============================
 -=> On 01-05-09  10:54,  Michael Loo <=-
 -=> spoke to Dale Shipp about Tipping and topping 36 <=-

 DS> I have no idea what arepa dough is like, but somehow this recipe had
 DS> your name on it this time -- especially if you forgot to add the
 DS> cheese:-}}

 ML> Cornmeal and water, sort of like tamale dough only I think
 ML> without lard added.

Thanks -- makes sense for the context.
 
 DS> We recently got introduced to another German white wine that we liked.
 DS> Bought a few bottles from our local winery.  The wine is Schmitt Sohne
 DS> Piesporter Michelsberg -- and comes in three varieties.  The Kabinett
 DS> is priced at about $9.  Then there is a spatlase version at about $11
 DS> and an auslase at about $14.  The last two are a bit sweet for many
 DS> tastes, but the first if pretty good to us.

 ML> Schmitt Sohne is one of the biggest (and pretty well respected)
 ML> wine conglomerates in Germany. However, Piesporter Michelsberg
 ML> is a dicey proposition - some is good, some is quite dull. I
 ML> would guess that Schmitt's is toward the good side.

We liked it.  In doing a Google on the variety, I did notice that it got
mixed comments in Wiki and other blogs.  None of them were specific as
to brand name/winery though.

We had stopped at Corridor in Laurel looking for it.  They did not carry
Schmitt Sohne, but did have another brand at about $7.99 per bottle.  I
don't recall that it had any designation of Kabinett etc. on the bottle,
and we did not get it.

 ML> For me, I like regular or even Kabinett wines to drink with
 ML> food, Auslese and beyond (if I can get them free, as they tend
 ML> to be way too expensive, especially on the top end) for drinking
 ML> by themselves.

Would the "regular" be more or less dry than the Kabinett?

As you can see above, the Auslese had a premium of about 50% over the
Kabinett at that wine shop (not winery as I orginally said to Jim).
They did not have the other varieties in this particular line --
although I'd bet that they had them in other brands (or would get them).

MMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Bobbie's Praline Cheesecake
 Categories: Dessert, Cheesecake
      Yield: 4 Servings
 
MMMMM---------------------------CRUST--------------------------------
  1 1/2 c  All purpose flour
    1/2 c  Sugar
      1 c  Well-chilled, UNSALTED
           Butter, cut into pieces
      2    Egg yolks

MMMMM--------------------------FILLING-------------------------------
      1 c  Sugar
      1 c  Dark corn syrup
      3    Eggs
      1 ts Vanilla
      2 c  Chopped, toasted pecans

MMMMM--------------------------TOPPING-------------------------------
    3/4 c  Sugar
      2    Eggs (room temperature)
      1 ts Vanilla
     16 oz Cream cheese, cut into
           Pieces (at room
           Temperature)
      1 c  Fresh orange juice

MMMMM-----------------------PRALINE SAUCE----------------------------
      1 c  Unsalted butter
      2 c  Sugar
      1 lg Red apple, peeled, cored and
           Cut into large pieces
    1/4 c  Fresh orange juice
    1/2 c  Spiced Rum
      1 c  Chopped, toasted pecans
 
  FOR CRUST:  Preheat oven to 350F.  Grease 10" springform pan.
  Wrap foil around outside of bottom of pan, and 2 " up the outside of
  pan
  
  Mix flour and sugar.  Cut in butter until mixture resembles coarse
  meal. Add yolks and mix until dough begins to come together.
  Gather dough into a ball; press into bottom of prepared pan.
  Bake crust until golden brown (about 20 min)
  Cool slightly
  Maintain the oven temp of 375F
  
  FOR FILLING:  Blend sugar, corn syrup, eggs and vanilla (I use the
  processor)
  Mix in pecans.
  Pour this filling over the baked and cooled crust.  Set springform
  pan on a heavy cookie sheet.  Bake just until the edges of the
  filling are set  but the center remains soft. (about 15-25 min.)
  Allow to cool while preparing  topping.  Reduce the oven to 250F.
  
  FOR TOPPING:  Using the Processor, mix sugar, eggs and vanilla.
  Gradually add cream cheese and process until very smooth.
  Blend in the orange juice.  Pour mixture over the pecan filling.
  Bake until the top of the cake is golden brown and the center is firm
  when the pan is moved. this should take approx 2 hours.
  NOTE: DO NOT bake in an oven OVER 250F, as this will cause a very dry
  cake.
  
  Cool completely in pan on cooling rack.  Cover and refrigerate
  overnite Remove foil and pan sides.  I serve this with a praline
  sauce (recipe below)
  
  For the Praline sauce (yields 2 1/2 c) ,
  Melt butter in heavy, large saucepan over med. heat
  Mix in sugar and apple.
  Cook until sauce turns caramel color, stirring frequently
  This takes about10-15 min.
  Mix in orange juice. Strain into bowl
  This sauce can be made a day ahead.
  Allow to stand at room temperature, and then just before
  serving, nuke it in the microwave.  THEN add pecans.
  
  Suggested additions:
  
  FILLING: Add 1/2 C Captain Morgan Spiced Rum
  TOPPING: I cut the O.J to 1/2 C and add  1/2 C spiced rum
  
  From: Bobbie Kopf                     Date: 02-28-96
 
MMMMM
 


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