Text 40648, 89 rader
Skriven 2010-08-02 15:45:00 av JIM WELLER (1:123/140)
     Kommentar till en text av DAVE DRUM
Ärende: DEPRESSION
==================
-=> Quoting Dave Drum to Glen Jamieson <=-

 DD> See my reply to Jim Weller in yesterday's packet. Further to that, the
 DD> small (Arenzville, IL) town is where her former boss (and friend) is
 DD> mayor. I have contacted him and he has promised to keep an eye on her
 DD> and to let me know what is going on.

Further reassurance.  Good.

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

     Title: Apple-Beer Bundt Cake W/ Dulce De Leche Glaze
Categories: cakes, frosting
  Servings: 8

           CAKE:
      2 c  sugar
    3/4 c  butter
      4    eggs, separated
      1 c  Guiness
      1 ts vanilla extract
      3 c  flour
      1 ts baking powder
    1/2 ts cinnamon
    1/2 ts salt
           Zest of 1 lemon
      1    Granny Smith apple, peeled,
           finely diced
    1/2 c  chopped pecans
           ICING:
      1 c  icing sugar, sifted
    1/4 c  dulce de leche
      1 TB Guiness

As the jumping-off point for my beer and apple cake, I decided to
use a Portuguese recipe for bolo de cerveja, which literally means
"beer cake" (yeah, I know... creative name, isn't it?).

My version keeps the original's poundcake-like texture, with a
dense, not-too-sweet crumb, and adds a scattering of finely diced
apple chunks and toasted pecans. I also added a little cinnamon and
lemon zest, but used a light hand on the flavourings to let the
sweet maltiness of the beer shine through... though you'll find that
the flavour is nowhere near as "beery" as you might expect,
considering a whole cup of full-flavoured stout is added to the
batter. I also decided to add a creamy dulce de leche icing as the
crowning touch, because what's an apple dessert without a little
caramel?

Preheat oven to 350F. Generously butter a 10-inch Bundt pan, then
dust with flour, tapping to remove any excess. In a large mixing
bowl, cream together butter and sugar until light and fluffy. Add in
the egg yolks, one at a time, beating well after each addition. Stir
in beer and vanilla extract, mixing until smooth. In a separate
bowl, sift together the flour, baking powder, cinnamon, lemon zest
and salt. Add to the wet ingredients, and stir until the mixture
just comes together. Fold in the apples and pecans. In a third bowl,
use a hand mixer to beat the egg whites into stiff peaks. Using a
spatula, gently fold the whites into the batter until just barely
blended, working carefully so as not to deflate the mixture. Scrape
the mixture into the prepared Bundt pan, smoothing the top with a
spatula. Bake in preheated oven for 50-60 minutes, or until the cake
springs back to the touch and a skewer inserted into the middle
comes out clean. Let cool in the pan for 5-10 minutes before gently
turning out onto a rack to finish cooling completely. While the cake
is cooling, prepare the icing by whisking together the icing sugar,
dulce de leche and beer until smooth. Set aside. Once the cake is
cooled to room temperature, move it to a pretty serving plate and
slowly pour the icing onto the top, letting some run down the sides
and middle of the cake. Let stand for half an hour before serving to
allow the icing to set.

Adapted from PortugueseCooking.com

  From: Isabelle Boucher 
              
 
MMMMM-------------------------------------------------

Cheers

YK Jim


... Every advance in civilization was denounced while it was still recent.

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