Text 10629, 195 rader
Skriven 2014-03-07 05:40:00 av Dave Drum (74127.cooking)
     Kommentar till en text av Fred A Ball
Ärende: I Scream Friday #1
==========================
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Profiteroles w/Coffee Ice Cream
 Categories: I scream, Desserts
      Yield: 6 servings
 
MMMMM------------------------PROFITEROLES-----------------------------
      1 qt Coffee ice cream
      6 tb Unsalted butter; in pieces
    3/4 c  Water
    1/4 ts Salt
    3/4 c  All-purpose flour
      3 lg Eggs

MMMMM----------------------CHOCOLATE SAUCE---------------------------
    1/2 c  Sugar
      1 c  Heavy cream
      7 oz Fine-quality bittersweet
           Chocolate; fine chopped
    1/2 ts Pure vanilla extract
      1 tb Cognac or brandy (opt)
 
  Equipment: a small (about 1 1/2-inch) ice cream scoop; a
  large pastry bag fitted with a 3/4-inch plain tip
  
  Leave it to the French to come up with the classiest way of
  doing an ice cream sundae. Hide the grown-up coffee ice
  cream inside a crisp puff of pastry (the same dough that
  cream puffs are made from), then drizzle it with full-bodied
  chocolate sauce.
  
  Make profiteroles:
  
  Chill a small metal baking pan in freezer. Form 18 ice cream
  balls with scoop and freeze in chilled pan at least 1 hour
  (this will make serving faster).
  
  Preheat oven to 425øF/218øC with rack in middle.
  
  Butter a large baking sheet.
  
  Bring butter, water, and salt to a boil in a small heavy
  saucepan, stirring until butter is melted.
  
  Reduce heat to medium, then add flour all at once and cook,
  beating with a wooden spoon, until mixture pulls away from
  side of pan and forms a ball, about 30 seconds. Transfer
  mixture to a bowl and cool slightly, 2 to 3 minutes.
  
  Add eggs 1 at a time, beating well with an electric mixer
  after each addition.
  
  Transfer warm mixture to pastry bag and pipe 18 mounds (abt
  1 1/4 inches wide and 1 inch high) 1" apart on baking sheet.
  
  Bake until puffed and golden brown, 20 to 25 minutes total.
  
  Prick each profiterole once with a skewer, then return to
  oven to dry, propping oven door slightly ajar, 3 minutes.
  Cool on sheet on a rack.
  
  Make chocolate sauce:
  
  Heat sugar in a 2-quart heavy saucepan over medium heat,
  stirring with a fork to heat sugar evenly, until it starts
  to melt, then stop stirring and cook, swirling pan
  occasionally so sugar melts evenly, until it is dark amber.
  
  Remove from heat, then add cream and a pinch of salt (mix
  will bubble and steam).
  
  Return to heat and cook, stirring, until caramel has dissolved.
  
  Remove from heat and add chocolate, whisking until melted,
  then whisk in vanilla and Cognac (if using).
  
  Keep warm, covered.
  
  Serve profiteroles:
  
  Halve profiteroles horizontally, then fill each with a ball
  of ice cream. Put 3 profiteroles on each plate and drizzle
  generously with warm chocolate sauce.
  
  Cooks' notes:
  
  •Ice cream balls can be frozen up to 1 day (cover with
  plastic wrap after 1 hour).
  
  •Profiteroles can be baked 1 day ahead and cooled completely,
  then kept in an airtight container at room temperature.
  
  Recrisp on a baking sheet in a 375°F oven 5 minutes.
  
  Cool before filling.
  
  Shelley Wiseman
  
  Gourmet | March 2008
  
  Makes 6 servings
  
  Meal Master Format by Dave Drum - 28 March 2008
  
  Uncle Dirty Dave's Archives
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Blueberry Galette w/Lemon Ice Cream
 Categories: Desserts, I scream, Fruit, Pastry, Citrus
      Yield: 6 servings
 
MMMMM----------------------LEMON ICE CREAM---------------------------
      1 pt Super-Premium vanilla ice
           - cream
      1 tb Finely grated fresh lemon
           - zest
  1 1/2 tb Fresh lemon juice

MMMMM--------------------------GALETTE-------------------------------
      1 lb Fresh blueberries
      2 tb Cornstarch
      1 tb Finely grated fresh lemon
           - zest
      1 tb Fresh lemon juice
    1/4 ts Ground cinnamon
    1/4 ts Salt
    1/2 c  + 1 teaspoon sugar
      9    Inch refrigerated pie dough
      1 tb Cold unsalted butter; in
           - pieces
      1 lg Egg; lightly beaten

MMMMM--------------------------GARNISH-------------------------------
           Grated lemon zest (opt)
 
  If you have more time, you can soften the ice cream on the
  kitchen counter rather than in a microwave. If you’re short
  on time, serve the galette with vanilla ice cream or whipped
  cream.
  
  Put oven rack in middle position and preheat oven to 425°F.
  Line a large baking sheet with foil and butter foil.
  
  Make lemon ice cream:
  
  Transfer ice cream to a microwave-safe bowl and microwave
  at 30 percent power at 10-second intervals until softened,
  about 50 seconds total. Stir in zest and juice, then thinly
  spread in a shallow baking pan and freeze while making galette.
  
  Assemble and bake galette:
  
  Stir together blueberries, cornstarch, zest, juice, cinnamon,
  salt, and 1/2 cup sugar in a large bowl until combined.
  
  Unwrap pie dough and unfold onto baking sheet, then spoon
  blue berry mixture onto center of dough, leaving a 1 1/2"
  border around edge.
  
  Fold edge of dough over 1 inch of blueberry mixture, pleating
  dough, then dot blueberry filling with butter pieces. Lightly
  brush pastry with some of beaten egg and sprinkle w/remaining
  teaspoon sugar.
  
  Bake until blueberry filling is bubbling and pastry is golden,
  25 to 30 minutes. Cool slightly on baking sheet on a rack.
  
  Serve warm galette with scoops of lemon ice cream.
  
  Recipe by Gina Marie Miraglia Eriquez
  
  July 2004
  
  Serves 6
  
  Meal Master Format by Dave Drum - 18 August 2008
  
  Uncle Dirty Dave's Archives
 
MMMMM

ENJOY!!!

From Uncle Dirty Dave's Kitchen
Home of YAAAAHHHHOOOOAAAAHHHH Hot Sauce & Hardin Cider 

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