Text 40023, 111 rader
Skriven 2010-07-13 19:28:00 av JIM WELLER (1:123/140)
     Kommentar till en text av JANIS KRACHT
Ärende: A dinner party.. but you
================================
-=> Quoting Janis Kracht to Jim Weller <=-

 >> I made a cherry pie with cherries
 >> A little sweet for my taste, but good
 >> 2 cups sugar (or less (g))
 
 > A half cup suits my tastes.

The g'kids like my not-too-sweet pies as I allow them to eat pie and
apple betty for breakfast instead of cereal with fruit. Even their
parents don't mind after I gave them my ingredient list.

 JK> That's about what I do.. the cherries are so sweet to start with :)
 JK> I do smaller amounts of sugar in apple pies as well

Even rhubarb only gets one full cup of sugar at my house.

When I use canned cherry pie filling, I always doctor it with lemon
juice and Angostura bitters.


 > Title: Southside
 
 > 3    mint sprigs
 > 2 oz gin

 JK> Hmm.. wonder if chinese rice wine would work..

NO! (I'm not even convinced that mint belongs in gin or bourbon.)
Some day I should make a julep and find out.

On a simlair note: does Campari belong in a cake?

MMMMM-----Meal-Master - formatted by MMCONV  2.10

     Title: Lemon Layer Cake With Campari Frosting
Categories: Cakes, Frosting, Alcohol
  Servings: 8

           FOR THE CAKE:
  1 1/2 c  all-purpose flour
      1 c  cake flour
      1 ts baking powder
    1/2 ts baking soda
    1/4 ts salt
    1/4 lb unsalted butter, softened
  1 1/4 c  sugar
      3 lg eggs
    3/4 c  buttermilk
      2 TB limoncello
      2 TB freshly squeezed lemon
           juice
      1 TB grated lemon zest 
           For the buttercream
           FROSTING:
    1/4 lb unsalted butter, softened
  3 1/2 c  confectioners' sugar
      1 TB milk
      2 TB limoncello
      1 TB Campari 

To make the cake, preheat the oven to 350 F. Butter two 8-inch round
cake pans or spray them with nonstick spray. Line the bottoms with
parchment paper. Dust the pans with flour and tap out the excess.

In a medium bowl whisk the all-purpose flour, cake flour, baking
powder, baking soda, and salt.

In a large bowl, beat the butter and sugar with an electric mixer
until light and fluffy, about 3 minutes. Add the eggs one at a time,
beating after each addition.

Alternately add the flour mixture and the buttermilk to the butter
mixture, beginning and ending with the flour, and beating well after
each addition. Add the limoncello, lemon juice, and lemon zest and
beat just until incorporated.

Divide the batter between the two pans and bake for 30 minutes,
until the cakes are puffed and set and a toothpick inserted into the
center comes out clean. Cool the cakes for 10 minutes in the pans,
the remove and cool completely on a wire rack.

To make the Campari buttercream, beat the butter and 2 cups of
confectioners' sugar in a medium bowl with an electric mixer until
smooth and creamy, about 3 minutes. Beat in the milk, limoncello,
and Campari. Gradually beat in 1 to 2 more cups of confectioners
sugar until the buttercream is thick and creamy.

Place one cake layer on a plate and spread with half of the
buttercream. Top with the remaining cake layer and spread with the
remaining buttercream.

Note: Substitute cherry liqueur, such as Kirsh, for the Campari and
add a drop or two of red food coloring to the frosting.

Adapted from The Boozy Baker by Lucy Baker.

From: Serious Eats
 
MMMMM-------------------------------------------------

Cheers

YK Jim


... A Campari v-v-v-virgin I am. There, I said it!

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