Text 10966, 154 rader
Skriven 2014-03-17 06:10:00 av Dave Drum (74408.cooking)
     Kommentar till en text av Fred A Ball
Ärende: Don't Wine, Dude #1
===========================
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Individual Grape & Vin Santo Cakes
 Categories: Cakes, Desserts, Wine, Fruit
      Yield: 6 Servings
 
  1 1/2 c  + 1 tb all-purpose flour;
           - divided
  1 1/2 ts Baking powder
    1/2 ts Baking soda
    1/4 ts Salt
    1/4 lb Unsalted butter; softened
    2/3 c  + 2 tb granulated sugar;
           - divided
      2 lg Eggs
      1 tb Grated orange zest
    2/3 c  Vin Santo or other sweet
           - wine
  1 1/4 c  Seedless red grapes
 
  Equipment: a jumbo/Texas muffin pan with 6 large (6 to 8 oz)
  cups (see cooks’ note, below)
  
  Garnish: confectioners sugar
  
  In these tender, elegant cakes, the Italian dessert wine Vin
  Santo contributes intoxicating flavor that’s played up by the
  addition of plump grapes.
  
  Preheat oven to 375øF/190øC with rack in middle. Generously
  butter muffin cups and dust with flour, knocking out excess.
  
  Whisk together 1 1/2 cups flour, baking powder, baking soda,
  and salt.
  
  Beat butter with 2/3 cup granulated sugar using an electric
  mixer at medium speed until light and fluffy. Add eggs 1 at a
  time, beating well after each addition. Beat in zest.
  
  Add flour mixture in 2 batches alternately with wine, begin
  and end with flour and mixing until just incorporated.
  
  Toss grapes with remaining Tbsp flour, then fold into batter.
  
  Divide batter among muffin cups. Sprinkle with remaining 2
  Tb granulated sugar. Bake until golden and springy to the
  touch, 18 to 20 minutes. Cool in pan 5 minutes, then loosen
  with a knife and remove.
  
  Cool to warm, 5 to 10 minutes more.
  
  Cooks’ note: Cakes can be baked in 12 (1/3 to 1/2 cup) muffin
  cups. Baking time will be slightly shorter, 16 to 18 minutes.
  
  Recipe by Melissa Roberts
  
  January 2009 | Gourmet
  
  Serves 6
  
  MM Format by Dave Drum - 29 December 2008
  
  Uncle Dirty Dave's Archives
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Cherry Tortoni
 Categories: Fruit, Wine, Nuts, Desserts
      Yield: 10 servings
 
  2 1/4 c  Pitted sour cherries
    1/2 c  + 1/3 c sugar
      2 tb Amaretto
  1 1/2 ts Cornstarch
      1 tb Cold water
  1 1/2 c  Sliced almonds; toasted,
           - cooled completely
  1 1/4 c  Fine vanilla-wafer crumbs
    1/4 c  Unsalted butter; melted
      4 lg Egg whites
    1/2 ts Cream of tartar
  1 1/3 c  Chilled heavy cream
      2 tb Sweet Marsala wine or sweet
           - Sherry
    3/4 c  Coarsely ground amaretti
           - cookies
 
  Special equipment: a 9" to 9 1/2" springform pan; an
  instant-read thermometer
  
  The tart cherries brighten the classic flavor of almond in
  this tortoni.
  
  COOK CHERRRIES: If using frozen cherries, thaw, reserving
  juices. Simmer cherries, 1/2 cup sugar, and liqueur in a
  2 to 3 quart heavy saucepan, uncovered, stirring
  occasionally, until cherries are soft, about 5 minutes.
  Whisk together cornstarch and water until combined, then
  whisk into cherry mixture and boil 1 minute. Transfer to a
  shallow bowl and chill, uncovered, 1 hour.
  
  MAKE CRUST: Pulse 1 cup almonds in a food processor until
  finely ground (do not pulse to a paste). Transfer to a
  bowl and stir in wafer crumbs and butter with a fork until
  combined well. Pat crumb mixture evenly onto bottom and 1
  1/2 inches up side of buttered springform pan, then freeze
  while making filling, about 30 minutes.
  
  MAKE TORTONI FILLING: Beat egg whites with remaining 1/3
  cup sugar, cream of tartar, and a pinch of salt in a
  medium metal bowl set over a saucepan of simmering water
  using a handheld electric mixer at medium-high speed until
  whites just hold soft peaks and instant-read thermometer
  registers 170øF/77øC, about 5 minutes. Remove bowl from
  saucepan and continue to beat whites until they just hold
  stiff peaks, about 2 minutes more.
  
  Beat cream with Marsala in another bowl at medium speed
  until it just holds stiff peaks. Fold in ground amaretti
  and half of whites gently but thoroughly. Fold in
  remaining whites and pour into crust in pan, smoothing
  top.
  
  Drain cherries in a sieve set over a bowl and reserve
  juices. Scatter cherries evenly over top of tortoni, then
  swirl cherries into tortoni with tip of a sharp knife for
  a marbled effect. Sprinkle top of tortoni with remaining
  1/2 cup toasted sliced almonds and freeze, loosely
  covered, until firm, at least 4 hours.
  
  Let stand in pan at room temperature 10 minutes to soften
  slightly before serving. Carefully remove side of pan,
  then cut tortoni into wedges and serve with cherry juices.
   
  Cooks’ note: Tortoni can be frozen up to 1 week
  
  Recipe by Gina Marie Miraglia Eriquez
  
  July 2003 | Gourmet
  
  Serves 10
  
  MM Format by Dave Drum - 02 July 2009
  
  Uncle Dirty Dave's Archives
 
MMMMM

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