Text 11017, 150 rader
Skriven 2014-03-18 06:35:00 av Dave Drum (74446.cooking)
     Kommentar till en text av Fred A Ball
Ärende: Hic! #3
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MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Quick Raspberry Charlotte
 Categories: Fruit, Desserts, I scream, Booze
      Yield: 6 servings
 
      7 oz Savoiardi (crisp Italian
           - ladyfingers)
      1 tb Cognac or other brandy
      1 pt Premium vanilla ice cream,
           - melted
     10 oz Frozen raspberries (not in
           - syrup)
      1 c  Water
    1/4 c  Sugar (rounded)
  1 1/2 ts Fresh lemon juice
    3/4 c  Chilled heavy cream
 
  Equipment: a 7" to 8" soufflé dish
  
  Saturated with brandy, cream, and raspberry purée, dried
  Italian-style savoiardi get the French treatment here.
  
  Layer ladyfingers in soufflé dish. Stir Cognac into melted
  ice cream and pour evenly over cookies. Let stand 10 minutes.
  
  Purée raspberries with water, sugar, and lemon juice in a
  blender until smooth.
  
  Beat cream with an electric mixer or a whisk until it just
  holds stiff peaks, then add 3/4 cup raspberry sauce and
  continue to beat until mixture holds soft peaks.
  
  Lightly press on cookies with a spatula to compact slightly,
  then drizzle 1/2 cup raspberry sauce over them. Spread
  raspberry cream evenly on top and chill, covered, in freezer
  30 minutes.
  
  Serve charlotte with remaining raspberry sauce.
  
  Recipe by Andrea Albin
  
  March 2008 | Gourmet
  
  Serves 6
  
  Meal Master Format by Dave Drum - 18 August 2008
  
  Uncle Dirty Dave's Archives
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Reine De Saba
 Categories: Cakes, Desserts, Booze, Nuts
      Yield: 7 servings
 
MMMMM----------------------------CAKE---------------------------------
      4 oz Semisweet chocolate; fine
           - chopped
      2 tb Rum
    1/2 c  Unsalted butter; room temp
    2/3 c  + 1 tb sugar
      3 lg Eggs; separated
        lg Pinch salt
    1/3 c  Fine ground almonds
    1/4 ts Almond extract
    3/4 c  Sifted cake flour (sifted,
           - then measured)

MMMMM-------------------CHOCOLATE BUTTER ICING------------------------
      1 oz Semisweet chocolate; fine
           - chopped
      1 tb Rum
      3 tb Unsalted butter; room temp
 
  Slightly underbaking this chocolate and almond cake
  ensures its creamy texture.
  
  FOR CAKE: Position rack in center of oven and preheat to
  350øF/175øC. Butter and flour 8-inchdiameter cake pan
  with 2" high sides. Combine chopped chocolate and rum in
  medium metal bowl. Set bowl over medium saucepan of barely
  simmering water. Stir until chocolate is melted and
  smooth. Remove bowl from over water. Cool melted
  chocolate, stirring occasionally.
  
  Using electric mixer, beat butter and 2/3 cup sugar in
  large bowl until fluffy and pale. Add egg yolks and beat
  until blended.
  
  Using clean dry beaters, beat egg whites and pinch of salt
  in medium bowl until soft peaks form. Add 1 tablespoon
  sugar and beat until stiff but not dry.
  
  Fold chocolate mixture, then almonds and almond extract
  into yolk mixture. Fold in 1/4 of whites to lighten
  batter. Fold in 1/3 of remaining whites. Sift 1/3 of flour
  over and fold in. Fold in remaining whites alternately
  with flour in 2 more additions each. Transfer batter to
  prepared pan. Push some batter 3/4 inch up sides of pan
  with rubber spatula (batter will slip down).
  
  Bake cake until puffed and gently set in center and tester
  inserted into center comes out with a few moist crumbs
  attached, about 25 minutes. Cool cake in pan 10 minutes.
  Cut around pan sides and carefully turn cake out onto
  rack. Cool completely, about 2 hours.
  
  For chocolate butter icing: Combine chocolate and rum in
  small metal bowl. Set bowl over small saucepan of barely
  simmering water and stir until melted and smooth. Remove
  bowl from over water. Using wooden spoon, beat in butter,
  1 tablespoon at a time, until icing is smooth. Place bowl
  over medium bowl filled with ice water. Continue to beat
  until icing is cool and thickened to spreading
  consistency.
  
  Place cake on platter. Scrape icing onto top center. Using
  small offset spatula, spread icing evenly and thinly over
  top and sides of cake. DO AHEAD: Can be made 1 day ahead.
  Cover with cake dome and store at room temperature.
  
  What to Drink: A Port-style wine from the south of France
  would be delicious with the cake. Try the Cornet & Cie
  2006 Banyuls Rimage ($16 for 500 ml), which has hints of
  chocolate and cherry.
  
  Test-Kitchen Tip: Slightly pushing the cake batter up the
  sides of the pan before baking (even though the batter
  will slip down again) can help ensure that the cake will
  stay level and bake more evenly.
  
  by Julia Child
  
  Bon Appétit | August 2009
  
  Yield: Makes 6 to 8 servings
  
  MM Format by Dave Drum - 31 July 2009
  
  Uncle Dirty Dave's Archives
 
MMMMM

... There is a lot more juice in grapefruit than meets the eye. - Unknown
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