Text 28420, 65 rader
Skriven 2012-08-18 16:45:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av NANCY BACKUS
Ärende: picnic winding down 136
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 NB> The reason you gave for not doing so had something to do with the very
 NB> hot days we were having, and thinking that cold wasn't so bad an idea
 NB> therefore... ;)

I knew there was a reason, only I forgot what it was.
Ideally, the cooked brisket should be foiled and then
kept warm at 200F-ish for several hours before serving
- it's one of those foods that benefits from a steam
table-like treatment.

 NB> Purity being a highly rated Ice Cream shop according to the locals... 

It was perfectly fine ice cream - I really liked the
vanilla.

 NB> I had asked (in a very hopeful manner) for ginger ice cream if they
 NB> had it, which obviously they didn't.  I still remember fondly the
 NB> ginger ice cream I had at the last Salem picnic...  :)

Ginger ice cream is easy to make. Take some candied ginger
and swirl it into some partially softened vanilla or sweet
cream ice cream. If you want more pep, you can add a few
grains of ginger powder or a very few grains of cayenne.

---------- Recipe via Meal-Master (tm) v8.01

      Title: Ginger Chocolate Biscotti
 Categories: Italian, Cookies, Chocolate
      Yield: 36 servings

  2 1/2 c  Flour; unbleached, all purp       Dutch process
      1 c  Sugar                               2 tb Ginger ;peeled, grated
      1 ts Baking soda                       1/2 ts Almond extract
    1/2 ts -Salt                               3    Eggs, large
    1/4 ts Cinnamon                        1 1/4 c  Almonds, whole;blanched
    1/4 ts Cloves, ground                    toasted lightly &
      2 tb Cocoa; unsweetened                chopped coarse

  Loosely inspired by the fresh ginger ice cream and chocolate sauce served
  by Barbara Tropp at her restaurant China Moon.

  In the bowl of an electric mixer, fitted with a paddle attachment, blend
  the flour, the sugar, the baking soda, the salt, the cinnamon, the cloves
  and the cocoa powder until the mixture is combined well. In a small bowl,
  whisk together the gingerroot, the almond extract and the eggs, add the
  mixture to the flour mixture, beating until a dough is formed, and stir in
  the almonds. Turn the dough onto a lightly floured surface, knead it
  several times and divide it into thirds. Working on a large buttered and
  floured baking sheet, with floured hands, form each piece of dough into a
  flattish log 10 inches long by 2 1/2 inches wide and arrange the logs at
  least 3 inches apart on the sheet. Bake the logs in the middle of a
  preheated 350F oven for 25 minutes and let them cool on the baking sheet on
  the rack for 10 minutes. On a cutting board cut the logs crosswise on the
  diagonal into 3/4 inch slices, arrange the biscotti, cut sides down, on the
  baking sheet, and bake them in the 350F oven for 5 minutes on each side.
  Transfer the biscotti to racks to cool and store them in airtight
  containers. MAKES: 36 BISCOTTI

  SOURCE: Gourmet December 1992

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