Text 19657, 205 rader
Skriven 2009-01-13 07:35:00 av Dave Drum (1:124/311)
     Kommentar till en text av JANIS KRACHT
Ärende: Raw Milk
================
-=> Janis Kracht wrote to JIM WELLER <=-

 >> I remember when Cream was actually floating on the top
 >> of milk bottles.. guess that dates me (bg).

 > You're not alone there.

 JK> :)

 JK> I've been reading about people drinking raw milk from dairy farms..
 JK> couldn't imagine that one, but...

I grew up drinking raw milk - often milk that I had squoze from the cow's teats
myself. And eating meat from animals I helped butcher. It's no big thing.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Twelve-Layer Mocha Cake (Part 1)
 Categories: Cakes, Desserts, Chocolate, Icing, Nuts
      Yield: 10 Servings
 
MMMMM----------------------------CAKE---------------------------------
      4 lg Egg yolks; room temp 30
           - minutes
      2 tb Whole milk
    1/2 ts Pure vanilla extract
    3/4 c  Sugar; divided
    1/2 c  All-purpose flour
    1/4 ts Salt
      2 lg Egg whites; room temp 30
           - minutes

MMMMM---------------------------SOUFFL--------------------------------
      6 oz Fine-quality 60%-cacao
           - bittersweet chocolate;
           - fine chopped
    1/4 c  Water
      5 lg Eggs; separated, room temp
           - 30 minutes
    1/4 ts Salt
    1/2 c  Sugar; divided
      1 tb Unsweetened cocoa powder

MMMMM--------------------------MERINGUE-------------------------------
    2/3 c  Hazelnuts (3 1/2 oz)
      3 lg Egg whites; room temp 30
           - minutes
    1/8 ts Salt
    1/8 ts Cream of tartar
    1/2 c  Sugar

MMMMM---------------------------SYRUP--------------------------------
    1/3 c  Water
      2 tb Sugar
      1 ts Instant-espresso powder
 
  For filling: Coffee and mocha and buttercreams
  
  Equipment: 3 (15" X 10") 4-sided sheet pans (1/2" deep)
  
  What better way to celebrate the holidays than with something
  fabulous? In this elegant European-style cake, thin layers of
  different flavors come together in each bite. Fine-textured
  spongecake, soaked in espresso syrup, plays off of crisp hazelnut
  meringue, while the coffee and mocha buttercreams intensify the
  richness of a collapsed chocolate soufflé. The faint, bitter edge of
  dark coffee essentially saves this dessert from itself.
  
  Make cake layers:
  
  Preheat oven to 350°F with rack in middle. Butter 1 sheet pan and line
  bottom with parchment paper, then butter parchment. Dust with flour,
  knocking out excess.
  
  Whisk together yolks, milk, vanilla, and 1/2 cup sugar in a large bowl
  until combined well, then whisk in flour and salt until smooth.
  (Batter will be thick.)
  
  Beat whites with an electric mixer until they just hold soft peaks.
  Beat in remaining 1/4 cup sugar, 1 Tbsp at a time, and beat until
  whites just hold stiff peaks.
  
  Fold one third of whites into batter to lighten, then fold in
  remainder gently but thoroughly.
  
  Spread batter evenly in pan and rap against counter to release any air
  bubbles. Bake until cake is dry to the touch and pale golden, 10 to 11
  minutes. (Leave oven on.) Cool completely in pan on a rack.
  
  CONTINUED IN PART 2
  
  Recipe by Ruth Cousineau
  
  December 2008 | Gourmet
  
  Serves 8
  
  MM Format by Dave Drum - 29 December 2008
  
  Uncle Dirty Dave's Archives
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Twelve-Layer Mocha Cake (Part 2)
 Categories: Cakes, Desserts, Chocolate, Icing, Nuts
      Yield: 10 Servings
 
           Continued from PART 1
 
  Halve cake crosswise, cutting through parchment, to form 2
  (10" X 7 1/2") layers.
  
  Prepare soufflé layers while cake bakes:
  
  Line second sheet pan with parchment paper.
  
  Melt chocolate with water (See Tips), then cool to lukewarm.
  
  Beat yolks, salt, and 1/4 cup sugar in a large bowl with an electric
  mixer at high speed until thick and pale, about 5 minutes with a stand
  mixer or 8 minutes with a handheld. Fold in melted chocolate.
  
  Beat whites with cleaned beaters until they hold soft peaks. Beat in
  remaining 1/4 cup sugar, 1 Tbsp at a time, and beat until whites just
  hold stiff peaks, about 5 minutes.
  
  Fold one third of whites into chocolate mixture to lighten, then fold
  in remainder gently but thoroughly. Spread batter evenly in lined
  sheet pan.
  
  Bake soufflé layers: Bake until puffed and a wooden pick inserted into
  center comes out with a few crumbs adhering, 25 to 30 minutes.
  Transfer pan to a rack, then cover top of soufflé with 2 layers of
  damp paper towels. Let stand 5 minutes. Remove towels and cool
  soufflé completely in pan (soufflé will deflate as it cools). Sift
  cocoa over soufflé, then loosen edges with a sharp knife.
  
  Halve soufflé crosswise, cutting through parchment, to form 2 (10-by 7
  1/2-inch) layers.
  
  Make meringue layers: Toast hazelnuts (See Tips), then cool, wrapped
  in a kitchen towel, and rub off any loose skins.
  
  Reduce oven to 250°F.
  
  Finely chop nuts.
  
  Beat whites with salt and cream of tartar using electric mixer until
  they just hold soft peaks. Beat in sugar, 1 tablespoon at a time, and
  beat until meringue is stiff but still glossy.
  
  Line bottom of third sheet pan with parchment. Put small dabs of
  meringue under corners of parchment to secure to baking sheets.
  
  Fold nuts into meringue and spread evenly in pan. Bake until set and
  pale golden, 25 to 30 minutes.
  
  Halve meringue crosswise, cutting through parchment, to form 2 (10-by
  7 1/2-inch) layers. Return to oven and bake until crisp, 45 minutes
  to 1 hour more. Cool in pan, then peel off parchment.
  
  Make syrup and assemble cake:
  
  Bring water, sugar, and espresso powder to a boil, stirring until
  sugar has dissolved. Cool.
  
  Loosen edges of 1 cake layer with a knife and invert onto a flat
  platter. Carefully peel parchment from cake and brush with some of
  syrup. Spread with 1 1/4 cups mocha buttercream.
  
  Top with 1 meringue layer and spread with 1 1/4 cups coffee
  buttercream.
  
  Carefully invert 1 soufflé layer onto buttercream and peel off
  parchment, then gently spread with 1 1/4 cups coffee buttercream.
  
  Repeat layering, ending with coffee buttercream (there will be some
  left over). Chill at least 1 hour (after that, wrap in plastic wrap).
  Trim all around cake with a long sharp knife to neaten edges. Bring
  to room temperature (about 1 hour) before serving.
  
  Cooks’ notes:
  
  * Cake, soufflé, and meringue layers can be baked 1 day ahead of
  assembly and kept, wrapped in plastic wrap, at room temperature.
  
  * Assembled cake can be chilled up to 2 days.
  
  Recipe by Ruth Cousineau
  
  December 2008 | Gourmet
  
  Serves 8
  
  MM Format by Dave Drum - 29 December 2008
  
  Uncle Dirty Dave's Archives
 
MMMMM

... "And when your head changed, it most always changed forever."
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