Text 23398, 88 rader
Skriven 2009-04-18 06:59:00 av Dave Drum (1:124/311)
     Kommentar till en text av DAVE SACERDOTE
Ärende: Re: Quick Wine Tasting
==============================
-=> DAVE SACERDOTE wrote to ALL <=-

 DS> It seemed fitting to enjoy a bottle of Italian red on Capicola Day.

 DS> Il Bastardo Sangiovese Rosso di Toscana 2007.  Dark ruby, almost black,
 DS> with an earthy nose hinting of compost (!) but phasing to blackberries
 DS> and ripe cherries as the wine breathes.  Just sweet enough to blunt
 DS> the tannins, and loads of summer fruit flavors.  It reminded me of a
 DS> good chianti.  It went excellently with our "meat-lover's" pizza
 DS> (sausage, bacon, pepperoni, ground beef toppings) and was also a fine
 DS> accompaniment for the capicola.  A really great $8 bottle of red.

 DS> Later, I found thanks to Google that Il Bastardo often benefits from
 DS> a few additional years aging, so I bought a couple of extra bottles to
 DS> put in Nick's cellar for our 2011 capicolas. [g]

If you run across it Ecco Domani also has a wunnerful Sangiovese di Toscanna.
They are Chianti ... just not from the Chianti boundaries. Sangiovese is the
grape used in Chianti. And Tuscany borders on the Chianti region defined in the
appelation restrictions.

I agree it is among my favourite dago reds.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Baileys Irish Cream Cheesecake
 Categories: Desserts, Cheesecake, Booze
      Yield: 9 servings
 
     15    Oreo cookies
      2 tb Butter; melted
  2 1/4 c  Sugar
      4 ts Cornstarch
  3 2/3 c  Cream cheese; room temp
      3 lg Eggs
    1/2 c  Half-and-half
      1 ts Vanilla extract
    1/2 c  Baileys Irish Cream
    1/3 c  Semi-sweet chocolate chips;
           - melted
 
  As you can well imagine, this is an incredible dessert. It will make
  your reputation as an outstanding cook.
  
  Preheat oven to 350°F. Butter bottom of a 9-inch springform pan.
  
  Make a hot water bath by setting the springform pan in a larger pan.
  Holding down the springform pan so it doesn't float, fill the larger
  pan with enough hot water to come one inch up the side of the smaller
  pan. Then remove the springform pan and set aside the larger pan of
  water while you prepare and bake the crumb crust. (The water will cool
  somewhat, but that's okay.)
  
  Pulverize the Oreos in a food processor or with any handy blunt object
  to make 1-1/2 cups of crumbs. (Don't overdo it; you want Oreo crumbs
  ~- not Oreo dust.) Add the melted butter to the crumbs, mix to
  incorporate, and press mixture into the bottom of the springform pan.
  Bake for 9 minutes, then remove and cool while mixing the cheesecake.
  
  Stir together the sugar and cornstarch in the bowl of an electric
  mixer until combined. Add the cream cheese and blend, at medium
  speed, until smooth and creamy, about 5 minutes. Beat in the eggs one
  at a time, beating well after each addition. Scrape down the sides of
  the bowl, and add the half-and-half in a thin stream.
  
  Melt the chocolate chips for a few seconds in the microwave, then stir
  in the vanilla extract and the Baileys until mixture is smooth. Add
  the mixture to the cheese mixture and blend well, scraping down the
  sides of the mixer bowl as needed.
  
  Pour batter into the cooled Oreo crust, and place the pan into the
  prepared water bath. Place pan in the middle of the oven and
  immediately reduce the oven temperature to 250°F. Bake for 90
  minutes. Remove from oven and allow cheesecake to cool completely.
  Refrigerate for at least 2 hours, then "spring" the pan and remove
  your masterpiece. Keep refrigerated until serving time.
  
  FROM: Texas Cooking Online's Weekly E-mail
  
  MM Format by Dave Drum; 15 March 2009
  
  Uncle Dirty Dave's Archives
 
MMMMM

...  "A spacesuit with *cufflinks*?!"--Rimmer
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