Text 25001, 125 rader
Skriven 2009-06-16 00:49:06 av Dale Shipp (1:261/1466.0)
     Kommentar till en text av Dave Sacerdote
Ärende: Re: water melon rind
============================
 -=> On 06-15-09  14:30,  Dave Sacerdote <=-
 -=> spoke to Jim Weller about Re: water melon rind <=-

 RH> Pickles use the green part of the rind as I recall.
 
 JW> None that I've ever made, eaten or seen.

 DSac> When I was a kid, my grandmother made the best watermelon
 DSac> rind pickle; she flavored it with cloves and allspice.

 DSac> You know what's a real pity? I hardly ever see watermelon
 DSac> anymore with a white rind thick enough to use for pickles.
 DSac> Seems to me they're breeding thinner-rind watermelon nowadays.

Those hefty black seeds that you had to spit out or pick out are being
breed out as well.

MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Cappuccino Torte
 Categories: Dessert
      Yield: 12 Servings
 
MMMMM---------------------------CRUST--------------------------------
      4    Whole graham crackers
    1/2 c  Chopped walnuts
    1/2 c  Blanched slivered almonds
    1/4 c  Sugar
      5 tb Unsalted butter; melted
           -- (cooled)

MMMMM------------------------FUDGE LAYER-----------------------------
      2 c  Whipping cream
      1 lb Semisweet chocolate
           -- finely chopped
      2 tb Light corn syrup
    1/2 c  Unsalted butter
           -- cut into 8 pieces
           -- room temperature

MMMMM----------------CAPPUCCINO BUTTERCREAM LAYER---------------------
  2 1/2 c  Golden brown sugar
           -- firmly packed
    1/2 c  Water
      6    Egg yolks
  1 1/2 c  Unsalted butter
           -- room temperature
      1 tb Instant espresso powder
           -- dissolved in...
      1 ts Water
      4 oz Unsweetened chocolate
           -- such as Baker's brand,
           -- chopped, melted,
           -- cooled to lukewarm

MMMMM--------------------COFFEE WHIPPED CREAM-------------------------
  1 1/4 c  Chilled whipping cream
      2 ts Instant espresso powder
    1/2 ts Vanilla extract
      2 tb Powdered sugar

MMMMM--------------------------OPTIONAL-------------------------------
           Chocolate shavings
           Choc. coffee bean candies
 
  For Crust: Preheat oven to 350 degrees F.  Butter a 10-inch
  springform pan with 2-3/4-inch sides.  In a food processor, process
  graham crackers until coarsely ground.  Add nuts, sugar and salt and
  process mixture until coarsely chopped, using on/off turns.  Add
  butter and process until evenly distributed.  Press crumb mixture
  into bottom of prepared pan.  Bake 15 minutes, until edges start to
  brown.  Cool.
  
  For Fudge Layer: In a heavy medium saucepan, bring cream to a boil.
  Decrease heat to low, then stir in chocolate until melted.  Remove
  from heat and stir in corn syrup.  Stir in butter, a piece at a time,
  until mixture is smooth.  Let cool, stirring now and then, until
  lukewarm.
  
  Pour fudge into cooled crust.  Place pan in refrigerator for 2 hours,
  until fudge is firm.
  
  For Cappuccino Buttercream Layer: In a heavy medium saucepan over
  very low heat, cook and stir sugar and water until sugar has
  dissolved.  Bring mixture to a boil and let cook 2 more minutes.
  
  In the meantime, beat yolks in electric mixer bowl on high speed until
  thick.  With mixer running, gradually add boiling syrup to yolks,
  taking care not to scrape sides of saucepan.  Continue beating
  another 15 minutes, until yolk mixture is cool.  On medium speed,
  beat in butter, one tablespoon at a time.  Blend in dissolved
  espresso mixture and melted chocolate.
  
  Spread buttercream over chilled fudge layer.  Loosely cover pan with
  waxed paper and chill in refrigerator overnight.
  
  Loosen torte by running a small knife around edges of pan.  Remove pan
  sides.  Spread Coffee Whipped Cream around top and sides of torte,
  reserving some for decorating top of dessert.  Press grated chocolate
  around sides of torte.  Place torte on serving platter.  Using a
  pastry bag fitted with medium star tip, pipe remaining Coffee Whipped
  Cream in rosettes around perimeter of top of torte.  Garnish with
  chocolate shavings and coffee bean candies, if desired.  Let stand 1
  hour at room temperature before serving.
  
  Coffee Whipped Cream: Mix together 1 tablespoon whipping cream,
  espresso powder and vanilla in a small bowl, stirring until powder
  dissolves.  Whip remaining cream until it starts to thicken.  Add
  coffee mixture and powdered sugar; continue beating until mixture
  forms firm peaks.
  
  Adapted by Karen Mintzias from a recipe in:
  Bon Appetit (October 1990)
  
  From: Karen Mintzias                  Date: 09-05-96
  Cooking
 
MMMMM


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