Text 25144, 202 rader
Skriven 2009-06-21 07:10:00 av Dave Drum (1:124/311)
     Kommentar till en text av hap newsom
Ärende: Record Setters
======================
-=> hap newsom wrote to Nancy Backus <=-

 ->  hn> Today is day 30 of no rain, which is a new
 ->  hn> record for "May-June" dry spells. our longest
 ->  hn> ever dry spell was 51 days back in 1959 I think.
 ->  hn> but that was in July August which is our normal
 ->  hn> dry season.
 ->
 -> Not good at all..  hope you get some soon... :)
 ->
 hn> Oddly enough, with 6 minutes remaining to set
 hn> the new record....it rained! So now the record
 hn> is still 29 days in the "may-june" season.

Some records are better left as they are!    Bv)=

MMMMM---- Recipe via Meal-Master (tm) v8.06
 
      Title: Chocolate Rain Forest Praline Torte Part 1
 Categories: Cakes, Chocolate, Nuts
      Yield: 12 servings
 
MMMMM--------------------------PRALINES------------------------------
    2/3 c  Granulated sugar
    1/4 c  Water
    1/4 c  Cashews; unsalted, toasted
    1/4 c  Brazil nuts; blanched, toasted

MMMMM-------------------COCOA MERINGUE ROUND-------------------------
    1/4 c  Cashews; unsalted, toasted
    1/4 c  Brazil nuts; blanched, toasted
      6 tb Granulated sugar; divided
      1 tb All-Purpose flour
      1 tb Unsweetened cocoa powder;
           - non-alkalized
      2 lg Egg whites; room temp

MMMMM---------------------CHOCOLATE CURLS----------------------------
      6 oz Bittersweet chocolate

MMMMM----------------------SOAKING SYRUP-----------------------------
    1/4 c  Granulated sugar
    1/2 c  Water; divided
      2 tb Dark rum
                         
MMMMM-------------------------GANACHE--------------------------------
      8 oz Bittersweet chocolate; fine
           - chopped
      2 c  Heavy cream

MMMMM----------------------CHOCOLATE GLAZE---------------------------
      6 oz Semisweet chocolate; fine
           - chopped
    3/4 c  Heavy cream
      2 tb Corn syrup
      1 ts Vanilla extract
 
  PRALINE:

  1. Line a baking sheet with foil and butter lightly. Set aside. In a
  small, heavy saucepan, combine the sugar and 1/4 cup of water.
  Cook the mixture over medium heat, stirring constantly with a
  wooden spoon until the sugar is dissolved. Increase the heat to
  medium-high and bring the sugar syrup to a boil without stirring;
  cook the syrup until it caramelizes and turns an amber color.
  Remove the pan from the heat and stir in the toasted nuts,
  stirring for about 1 minute. Pour the mixture onto the prepared
  baking sheet and allow it to cool completely.
 
  MERINGUE ROUND:
 
  1. Position a rack in the center of the oven and preheat to 350 F.
  Line a baking sheet with foil. Lightly butter the foil, dust with
  flour, and tap off the excess. Using a small knife, trace one
  9-inch circle on the baking sheet.
 
  2. In a food processor fitted with the metal chopping blade, combine
  the toasted Brazil nuts, cashews and 4 tablespoons of the sugar.
  Process for 30 to 40 seconds, until finely ground. Add the flour
  and cocoa powder and pulse on and off 4 or 5 times, until well
  blended.
 
  3. In a grease-free, 4 1/2-quart bowl of a heavy-duly electric mixer,
  using the whip attachment. whip the whites until stiff peaks
  form. Gradually add the remaining 2 tablespoons of sugar and whip
  until the whites are shiny and stiff but not dry.
 
  4. Sprinkle the nut cocoa mixture over the beaten whites, and using
  a rubber spatula, quickly fold the mixtures until just blended.
 
  5. Fill a pastry bag fitted with a medium plain tip (such as Ateco
  #5) with the mixture. Pipe a spiral pattern of the meringue, about
  1/2-inch thick, into the outlined circle on the baking sheet. If
  there are any holes, pipe meringue into the spaces, then using a
  small offset metal spatula spread the meringue evenly.
 
  6. Bake the rounds for about 25 minutes, until the edges begin to
  brown. Remove the baking sheet to a rack and let cool completely.
  Carefully, peel the aluminum foil off the bottom of the meringue.

  CONTINUED TO PART TWO

  YIELD: 12 servings
 
  Recipe from: http://www.recipesource.com

  Uncle Dirty Dave's Archives
 
MMMMM

MMMMM---- Recipe via Meal-Master (tm) v8.06
 
      Title: Chocolate Rain Forest Praline Torte Part 2
 Categories: Cakes, Chocolate, Nuts
      Yield: 12 servings
 
             CONTINUED FROM PT 1

  CHOCOLATE CURLS:
 
  1. Temper the chocolate according to the directions for tempering.
  Spread the tempered chocolate onto a clean, dry counter or work
  surface. Before the chocolate hardens, make the curls by holding a
  metal dough scraper or 4-inch metal spatula at a 45 degree angle
  and pushing away from you. The chocolate will curl upon itself.
  Using a bamboo skewer gently lift the curls onto a foil-lined
  baking sheet and set aside until ready to assemble the torte.
 
  RUM SYRUP:
 
  1. In a small, heavy saucepan, combine the sugar and 1/4 cup of
  water. Cook the mixture over medium heat, stirring constantly with
  a wooden spoon until the sugar is dissolved. Increase the heat to
  medium-high and bring the sugar syrup to a boil without stirring;
  cook the syrup until it caramelizes and turns an amber color.
  Remove the pan from the heat and gradually pour in the remaining
  1/4 cup of water (the mixture will bubble up). Return the pan to
  the heat and bring the caramel to a boil, stirring to dissolve any
  hardened caramel. Remove the pan from the heat and allow it to
  cool. Stir in the rum. Set aside until ready to assemble the
  torte.
 
  PRALINE GANACHE:
 
  1. Place the chocolate in a 4 1/2-quart bowl of a heavy-duty electric
  mixer. In a small saucepan over medium heat, bring the cream to a
  gentle boil. Pour the hot cream over the chocolate. Let the
  mixture stand for 30 seconds to melt the chocolate. Gently whisk
  until smooth. Cover the ganache surface and chill for l hour,
  until it thickens to a pudding-like consistency.
 
  2. Line a 9-inch spring-form pan with a cardboard cake circle. Trim
  the meringue circle to fit in the pan. Brush with the caramel rum
  syrup.
 
  3. Add 2 tablespoons of the syrup to the ganache. Place the 4
  1/2-quart bowl in the mixer stand. Whip the ganache at high
  speed for about 45 seconds until the ganache lightens in color
  and almost doubles in volume. Using a small offset spatula,
  immediately spread the ganache evenly over the meringue. Place
  the torte on a wire rack set over a baking sheet. Place the sheet
  in the refrigerator while you prepare the glaze.
 
  GLAZE:
 
  1. Place the chocolate in a 2-quart liquid measuring cup. In a
  small saucepan over medium heat, bring the cream and corn syrup
  to a gentle boil. Pour the cream over the chocolate. Let the
  mixture stand for 30 seconds to melt the chocolate. Gently whisk
  until smooth. Stir in the vanilla. Let the glaze cool for 15 min.

  GLAZE THE TORTE:
 
  1. Run a thin-bladed knife carefully around edge of the torte to
  loosen it from the side of the spring-form pan. Remove the side
  of the pan. Transfer the torte to a work area and, using a metal
  spatula, smooth the sides and top of the torte. Pour the glaze
  over the torte on the wire rack, covering it completely.
  Refrigerate the cake for 15 minutes until the glaze is set.
 
  2. Hold the cake over the sheet with the chocolate curls, and
  with a gentle grasp, pile on the chocolate curls. Lift the small
  curls and press into the sides of the torte.
 
  YIELD: 12 servings
 
  Recipe from: http://www.recipesource.com

  Uncle Dirty Dave's Archives
 
MMMMM

ENJOY!!!

From Uncle Dirty Dave's Kitchen
Home of YAHOOOOAHHHH Hot Sauce & Hardin Cider 

 

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