Text 10967, 155 rader
Skriven 2014-03-17 06:11:00 av Dave Drum (74409.cooking)
     Kommentar till en text av Fred A Ball
Ärende: Don't Wine, Dude #2
===========================
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Almond Sherry Christmas Trifle (PART 1)
 Categories: Desserts, Nuts, Wine, Custard
      Yield: 9 servings
 
MMMMM------------------------CAKE LAYERS-----------------------------
      3 oz Almond paste (1/3 cup)
    3/4 c  Granulated sugar, divided
      1 c  All-purpose flour, divided
    1/4 ts Plus a pinch of salt,
           - divided
      6 lg Egg yolks
      3 tb Whole milk
      1 ts Pure vanilla extract
    1/4 ts Pure almond extract
      4 lg Egg whites at room
           - temperature 30 minutes

MMMMM---------------------------TRIFLE--------------------------------
      1 c  Sour-cherry preserves
           Sherry syrup
           Vanilla custard

MMMMM----------------------PRALINE ALMONDS---------------------------
    1/3 c  Sliced almonds
    1/4 c  Confectioners sugar

MMMMM--------------------------TOPPING-------------------------------
      1 c  Chilled heavy cream
      3 tb Medium-dry Sherry
      1 tb Sugar
 
  Equipment: 2 (15" X 10") 4-sided sheet pans; a 2 1/2 to
  3-quart glass trifle or soufflé dish
  
  Make cake layers: Preheat oven to 350øF/175øC with racks
  in upper and lower thirds. Butter sheet pans, then line
  bottoms with parchment paper and butter parchment. Dust
  with flour, knocking out excess.
  
  Break up almond paste with your fingers into a food
  processor. Pulse until coarsely ground, then add 1/4 cup
  sugar, 1/4 cup flour, and 1/4 teaspoon salt and process
  until very finely ground.
  
  Transfer mixture to a large bowl and whisk in yolks, milk,
  and extracts.
  
  Beat egg whites with a pinch of salt in a bowl with an
  electric mixer at medium speed until they hold soft peaks.
  With mixer at low speed, add remaining 1/2 cup sugar in a
  slow stream. Beat at medium-high speed until whites hold
  stiff, glossy peaks. Fold one third of whites into batter
  to lighten, then fold in remaining whites gently but
  thoroughly. Fold in remaining 3/4 cup flour.
  
  Divide batter between pans, spreading evenly, and rap pans
  against counter a couple of times to release any air
  bubbles. Bake cakes, switching position halfway through,
  until pale golden and springy to the touch, 16 to 18
  minutes. Cool in pans until warm. Invert onto racks lined
  with parchment. Carefully peel off parchment from tops and
  cool completely.
   
  While cake layers cool, pulse preserves in cleaned food
  processor until smooth.
   
  Assemble trifle: Trim 1/2 inch from edges of 1 cake layer
  with a serrated knife to make a 14-by 9-inch rectangle,
  reserving trimmings; with short end nearest you, halve
  cake lengthwise. Brush top with some of syrup, then spread
  1/4 cup preserves over each piece, leaving a 1-inch border
  all around. Beginning with a short end, roll up each piece
  tightly to form a log. Repeat with remaining cake layer.
  (You will have 4 logs total.)
  
  Spoon 1 cup custard into bottom of trifle dish.
    
  Cut 1 log into 5 rounds with serrated knife, then halve
  each round. Brush generously with syrup all over. Stand
  half-moons, curved sides up, around edge of trifle dish
  (at bottom), arranging them snugly and pressing against
  side to help them adhere. Tear reserved trimmings into
  pieces, then dip in syrup and arrange over custard in
  center of dish.
  
  Cut and brush remaining logs in same manner, arranging
  slices, curved sides down, against side of trifle dish
  above first layer (there may be some left over).
   
  Add remaining custard. Brush any remaining cake slices
  with syrup and arrange in center over custard.
   
  Chill trifle, covered, at least 8 hours.
  
  Gourmet | December 2008
  
  by Melissa Roberts
  
  Yield: Makes 8 to 10 servings
  
  MM Format by Dave Drum - 04 December 2008
  
  Uncle Dirty Dave's Archives
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Almond Sherry Christmas Trifle (PART 2)
 Categories: Desserts, Nuts, Wine, Custard
      Yield: 9 servings
 
           CONTINUED FROM PART 1
 
  Make praline almonds: Have ready an unoiled sheet of
  parchment paper or lightly oiled foil.
  
  Heat almonds in a dry small heavy skillet over medium
  heat, stirring frequently, until almonds are hot but not
  colored.
  
  Add confectioners sugar and cook, stirring and tossing,
  until almonds are lightly toasted and sugar glaze is
  caramelized, 2 to 3 minutes (not all sugar on almonds will
  melt completely). Immediately transfer to parchment,
  spreading in 1 layer. Cool completely.
  
  Make topping just before serving: Beat cream with Sherry
  and sugar until it just holds soft peaks. Spoon over top
  of trifle and sprinkle with praline almonds.
  
  Cooks’ notes: *Praline almonds can be made 1 week ahead
  and kept in an airtight container.
   
  * Trifle (without whipped cream and praline almonds) can
  be made 2 days ahead and chilled.
  
  Gourmet | December 2008
  
  by Melissa Roberts
  
  Yield: Makes 8 to 10 servings
  
  MM Format by Dave Drum - 04 December 2008
  
  Uncle Dirty Dave's Archives
 
MMMMM

... Oh come on! If you can't laugh at the walking dead, who can you laught at?
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