Text 11132, 144 rader
Skriven 2014-03-21 08:05:16 av Dave Drum (1:261/38)
     Kommentar till en text av Fred A Ball
Ärende: Cherry Cherry #1
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MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Cherry-Apricot Yogurt Sundaes
 Categories: Desserts, Fruits
      Yield: 6 servings

    1/3 c  Sugar
    1/2 c  Water
      5    Fresh bay leaves; halved
           - lengthwise
           +=OR=+
      2 lg Dried California bay leaves
      2    (3" X 1") strips fresh lemon
           - zest
      2    (3" X 1") strips fresh
           - orange zest
      6    Fresh apricots
      1 lb Fresh cherries
      2 ts Fresh lemon juice
      2 c  Plain yogurt

  Accompaniment: maple granola brittle

  We use Greek yogurt because it has a much thicker texture
  than other yogurts and holds its shape nicely.

  Though you could certainly use regular red cherries in
  this recipe, we prefer yellow cherries such as Royal Ann
  or Rainier, available in supermarkets, for their lovely
  yellow color, as well as their bright flavor and mild
  sweetness.

  Simmer sugar, water, bay leaves, and zests in a 1 qt heavy
  saucepan 5 minutes, then remove from heat and let steep 20
  minutes.

  While syrup steeps, halve apricots lengthwise and remove
  pits. Run a paring knife crosswise around each cherry,
  touching pit, then twist cherry halves to separate. Remove
  pits with tip of knife.

  Toss apricots and cherries with lemon juice in a large
  shallow bowl. Return syrup to a boil, then pour over
  fruit, tossing to coat. Cover and let stand, stirring
  occasionally, at least 30 minutes. Put 1/3 cup yogurt on
  each of 6 plates and serve with fruit.

  CooksÆ notes: Apricots and cherries can stand in syrup up
  to 2 hours (cherries will start to discolor after that
  time).

  Bay-leaf syrup can be made 3 days ahead and cooled
  completely, uncovered, then chilled, covered. Bring to a
  boil before tossing with apricots and cherries.

  Recipe by Lillian Chou and Paul Grimes

  July 2000 | Gourmet

  Serves 6

  Meal Master Format by Dave Drum - 19 July 2008

  Uncle Dirty Dave's Archives

MMMMM

MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Chocolate Cherry Bombe
 Categories: Fruits, I scream, Nuts, Chocolate
      Yield: 9 servings

    3/4 c  Walnuts; toasted, cooled,
           - chopped
    3/4 c  Lightly crushed chocolate
           - wafer cookies
      3 pt Cherry or cherry vanilla ice
           - cream; softened slightly
      1 pt Chocolate ice cream;
           - softened slightly
      6 oz Bittersweet chocolate (no
           - more than 60% cacao); fine
           - chopped
      4 tb Unsalted butter; in pieces
    1/4 c  Oil
      1    Maraschino cherry w/stem

  Equipment: a 2 to 2 1/2 qt bowl (about 8" in diameter)

  With its mischievous cherry-stem fuse and sleek chocolate
  shell, this ice cream bombe should definitely get the
  fireworks started at your Fourth of July cookout. Cut into
  the bombe and youÆll see cherry ice cream dotted with
  crisp chocolate wafer cookies and toasty walnuts. Look
  even further and youÆll find the gunpowder- errrm, a
  center of chocolate ice cream.

  Line bowl with plastic wrap, leaving an overhang all
  around.

  Stir walnuts and chocolate cookies into cherry ice cream
  in another bowl. Transfer ice cream to lined bowl and
  spread evenly over bottom and up sides, leaving a crater
  in center. Freeze until firm, about 45 minutes.

  Scoop chocolate ice cream into crater in cherry ice cream,
  then smooth top with an offset spatula. Freeze until firm,
  about 1 hour.

  Meanwhile, melt chocolate with butter and oil in a
  heatproof medium bowl set over a pot of simmering water,
  stirring. Remove from heat and cool slightly.

  Invert bombe onto a rack set over a baking sheet and
  remove plastic wrap. Make a small indentation in top and
  place maraschino cherry into ice cream so that the cherry
  is submerged but stem sticks straight up (like a fuse).

  Ladle chocolate sauce on top of bombe (avoiding cherry
  stem), letting it drip over sides to coat thoroughly.
  Freeze until chocolate coating is set, about 30 minutes.

  To serve, cut into wedges.

  CooksÆ note: Bombe keeps, loosely covered with plastic
  wrap, 1 week.

  Recipe by Andrea Albin

  July 2009 | Gourmet

  Serves 8 to 10

  MM Format by Dave Drum - 02 July 2009

  Uncle Dirty Dave's Archives

MMMMM

... Well, what possible harm could one insane, mutant tentacle do?

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