Text 33740, 100 rader
Skriven 2013-02-16 06:18:00 av Dave Drum (63921.cooking)
  Kommentar till text 33736 av mark lewis (1:3634/12.42)
Ärende: Mimosa
==============
-=> mark lewis wrote to Nancy Backus <=-

 ml>  MLoo> if I know what "mimosa juice" is

 NB> Isn't there some sort of cocktail called a mimosa...?

 ML> yes, basically pulpy orange juice and champagne or sparkling white
 ML> wine...

 NB> I'm still wondering where it got the name...  :)  Maybe it looks
 NB> something like the leafy tree called a mimosa...??

 ml> i dunno... i've never seen any orange on a mimosa tree... feathery
 ml> flowers with white bases blending into red or purple tops yes but
 ml> nothing orange...

I think it got called that because some beer tender in a fancy-pants joint in
south Florida or Hawaii stuck a mimosa flower into the OJ and bubbly drink for
a decoration/garnish. This devolved into the hated paper umbrella - which
travels better than the South/Central American weed/shrub. The bartender may
have been ingesting Mimosa tenuiflora, which is best known for its use in
shamanic ayahuasca brews due to the psychedelic drug dimethyltryptamine found
in its root bark.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Mimosa Cake w/Lemon-Butter Cream Frosting
 Categories: Cakes, Desserts, Citrus
      Yield: 12 Servings
 
  1 1/4 c  Sifted cake flour
  1 1/2 c  Sugar
     10    Egg whites
  1 1/2 ts Cream of tartar
    1/4 ts Salt
      4    Egg yolks
      1 ts Grated lemon rind
      1 ts Vanilla

MMMMM-------------------------FROSTING------------------------------
      1 ts Lemon rind (grated)
      6 tb Butter
      3 c  Confectioners' sugar; sifted
    1/4 c  Lemon juice (approximately)
      1 ds Salt
 
  Preheat oven to 375øF/190øC.

  Sift flour and 1/2 cup of the sugar onto wax paper; set
  aside.
  
  Beat egg whites, cream of tartar and salt in a large bowl
  with electric mixer at high speed until foamy. Beat in
  remaining 1 cup sugar, 1 tablespoon at a time, until
  meringue forms soft peaks.

  Fold flour mixture into meringue, one-third at a time,
  until completely blended.

  Beat egg yolks in a small bowl with electric mixer at high
  speed until thick and lemon colored. Beat in lemon rind
  and vanilla.

  Fold half of the meringue batter into the beaten egg yolks
  until no streaks of white remain.

  Spoon batters by tablespoonfuls, alternating colors, into
  an ungreased 10-inch tube pan. (Do not stir batters in
  pan.)

  Bake in preheated oven for 35 minutes, or until top
  springs back when lightly pressed with fingertip.
 
  Invert pan, placing tube over quart-size soft-drink
  bottle; let cake cool completely. Loosen cake around the
  edge and the tube with a spatula. Cover pan with serving
  plate; turn upside down; shake gently; remove pan.

  MAKE THE FROSTING: Add lemon rind to butter; cream well
  Add part of the sugar gradually, blending after each
  addition. Add remaining sugar, alternately with lemon
  juice, until right consistency to spread. Beat thoroughly
  after each addition. Add salt. Makes enough frosting to
  cover tops and sides of two 9" layers or tops and sides of
  two 8" x 8" x 2" layers.
 
  Frost with lemon flavored butter cream frosting.
  
  From the Kate Smith Collection, 1940. General Foods Corp.

  From: http://www.recipesource.com

  Uncle Dirty Dave's Archives

MMMMM

... Nothing anyone says in a bar is true. - Mark Ruffalo
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