Text 16686, 105 rader
Skriven 2011-10-17 06:45:22 av Dave Drum (1:261/38)
  Kommentar till text 16665 av Jim Weller (1:123/140)
Ärende: Road Food
=================
-=> JIM WELLER wrote to DAVE DRUM <=-

 JW> Four guys, a big block V8, a flat
 JW> of beer, with no timetable and no particular destination in mind,
 JW> just a vague quest like visit all the road houses on old Route 66.

 DD> Just *1* flat of brewski?

 JW> That's enough to make it to the first road house.

Like I sayed - down the corner for more brewskis.

MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Little Corner Restaurant Cake - Dolce del Cantoncino
 Categories: Desserts, Cakes, Chocolate, Nuts, Dairy
      Yield: 8 servings

      1 c  Unsalted butter
      1 c  Whipping cream
      2 oz Semisweet chocolate, chopped
    1/4 c  Rum
  1 1/2 c  Chopped walnuts
      9    Blanched almonds

MMMMM------------------------SPONGE CAKE-----------------------------
    1/4 c  Butter
      6    Eggs, room temperature
    1/2 c  Sugar
    1/2 ts Vanilla extract
      1 c  All-purpose flour

MMMMM-----------------------CUSTARD CREAM----------------------------
      3 c  Milk
      8    Egg yolks, room temperature
      1 c  Sugar
    1/2 ts Vanilla extract
    3/4 c  All-purpose flour

MMMMM---------------------COFFEE ZABAGLIONE--------------------------
      5    Egg yolks, room temperature
      1 c  Sugar
    1/4 c  Espresso coffee, room temp.

  A rich, luscious dessert from the famous Il Cantoncino Restaurante in
  Bologona.

  Prepare Sponge Cake.  Prepare Custard Cream.  Prepare Coffee
  Zabaglione. Cream butter in a large bowl until pale and fluffy.
  Gradually add cooled zabaglione to butter, beating vigorously after
  each addition.  Refrigerate mixture 2 to 3 minutes to stiffen
  slightly.  Whip cream and refrigerate. Preheat oven to 200F (95C).
  Put chocolate into a small ovenproof bowl and place in oven until
  chocolate has melted, 4 to 5 minutes.  Cut cake into 2 layers.
  Sprinkle rum over 2 cut surfaces of cake.  Spread 1 layer with
  Custard Cream.  Top with second layer.  Spread zabaglione mixture
  evenly over top of cake.  Hold cake in 1 hand and spread zabaglione
  mixture around sides of cake.  Gently press walnuts onto sides of
  cake.  Put whipped cream into a pastry bag fitted with a medium star
  tube.  Pipe a cream border around edge of cake.  Decorate center of
  cake with 9 cream rosettes. Dip almonds into melted chocolate and
  place on top of rosettes. Refrigerate cake until serving.  Cake can
  be prepared up to 24 hours ahead. Let cake stand 30 minutes at room
  temperature before serving. Makes 8 to 10 servings.

  SPONGE CAKE: Preheat oven to 350F (175C). Butter and flour a 10-inch
  cake pan with a removable bottom; shake off excess flour. Melt butter
  in a small saucepan; cool slightly.  Put eggs, sugar and vanilla in a
  large bowl. Set bowl in a larger one containing hot water or use a
  double boiler off the heat.  Beat at high speed 10 to 12 minutes or
  until mixture is pale and thick and has tripled in volume.  Sift
  flour over batter in several batches, gently folding in with a
  spatula after each addition.  Gradually add cooled butter, folding
  gently until well blended.  Pour batter into prepared pan.  Cook 20
  to 25 minutes or until a wooden pick inserted in center of cake comes
  out dry.  Cool cake in pan 20 to 30 minutes, then transfer to a rack.
  Cake can be prepared 1 or 2 days ahead, covered with plastic wrap and
  stored at room temperature.

  CUSTARD CREAM: In a medium saucepan, bring milk just to a boil. Put
  egg yolks, sugar and vanilla into a medium bowl. Beat 2 to 3 minutes
  until mixture is pale and thick. Gradually beat in flour. Very slowly
  stir half the hot milk into yolk mixture. Pour mixture into pan
  containing remaining hot milk.  Whisk over medium heat 2 to 3 minutes
  or until custard has a medium-thick consistency. Do not let mixture
  boil. Place custard in bowl. Cover and refrigerate.

  COFFEE ZABAGLIONE: In a large bowl or the top part of a double
  boiler, beat egg yolk and sugar until pale and thick. Set bowl or top
  part of double boiler over simmering water; do not let water boil.
  Gradually add coffee, beating constantly. Continue beating until
  zabaglione has doubled in volume and is soft and fluffy, 4 to 6
  minutes. Remove from heat and set pan or bowl over a bowl full of ice
  water. Stir with a whisk until mixture has cooled.

  From: http://www.recipesource.com

  Uncle Dirty Dave's Archives

MMMMM

... We are confronted with insurmountable opportunities. -- Walt Kelly

--- BBBS/Li6 v4.10 Dada-1
 * Origin: Prism bbs (1:261/38)