Text 11460, 147 rader
Skriven 2014-03-28 06:20:00 av Dave Drum (74807.cooking)
     Kommentar till en text av Fred A Ball
Ärende: Not Sara Lee #3
=======================
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Orange Pudding Cake
 Categories: Cakes, Puddings, Citrus
      Yield: 6 servings
 
      2 lg Navel oranges
    1/3 c  Sugar
    1/4 c  All-purpose flour
    1/4 ts Salt; rounded
      3 lg Eggs; separated
      1 c  Whole milk
      4 tb Unsalted butter; melted,
           - cooled
      2 tb Fresh lemon juice
 
  As this cake bakes, it separates into a soufflé-like layer
  on top and citrusy pudding on the bottom. While it’s not
  really magic, it certainly looks and tastes like it.
  
  Preheat oven to 350øF/175øC with rack in middle. Butter a
  1 1/2-qt gratin or other shallow baking dish.
  
  Finely grate 2 tsp zest from 1 orange, then squeeze 1/2 cup
  juice from oranges.
  
  Whisk together sugar, flour, and salt in a large bowl.
  
  Whisk together yolks, milk, butter, zest, orange juice, and
  lemon juice in a small bowl and add to flour mixture, whisk
  until just combined.
  
  Beat egg whites in another large bowl with an electric mixer
  until they hold soft peaks. Stir about one fourth of whites
  into batter to lighten, then fold in remaining whites gently
  but thoroughly (batter will be thin).
  
  Pour into baking dish and bake in a hot water bath until
  puffed and golden, 40 to 45 minutes. Transfer to a rack.

  Serve warm or at room temperature.
  
  Recipe by Gina Marie Miraglia Eriquez
  
  December 2008 | Gourmet
  
  Serves 6
  
  MM Format by Dave Drum - 24 November 2008
  
  Uncle Dirty Dave's Archives
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Caramel Pecan Cakes
 Categories: Cakes, Nuts, Desserts, I scream, Citrus
      Yield: 8 servings
 
MMMMM--------------------------CARAMEL-------------------------------
      2 c  Sugar
  1 1/2 c  Water, divided

MMMMM----------------------------CAKE---------------------------------
    1/2 c  Pecans
      4 tb Unsalted butter; melted
      1 lg Egg; lightly beaten
    1/3 c  Heavy cream
  1 1/4 c  All-purpose flour
    1/2 ts Baking soda
    1/2 ts Salt
    1/4 c  Granulated sugar
    1/4 c  Packed brown sugar
 
  Equipment: 8 (6-ounces) ramekins
  
  Accompaniment: five-spice ice cream and poached tangerine
  slices
  
  These individual cakes, from Lantern pastry chef Monica
  Segovia-Welsh, are moist, tender, and not remotely fussy.
  If you don’t want to fool with the suggested accompaniments,
  serve the cakes with a dollop of whipped cream instead.
  
  MAKE CARAMEL: Bring sugar and 1/2 cup water to a boil in a
  12" heavy skillet over medium heat, stirring until sugar
  has dissolved, then wash down any sugar crystals on side of
  skillet with a pastry brush dipped in cold water. Boil,
  without stirring, swirling skillet occasionally so caramel
  colors evenly, until dark amber. Remove from heat, carefully
  stir in remaining cup water (mixture will steam vigorously
  and may stiffen). Return to a boil and stir until caramel
  has completely dissolved. If necessary, simmer until just
  syrupy, 1 to 3 minutes. Cool to room temperature.
  
  Toast pecans for cake:
  
  Preheat oven to 350øF/175øC with rack in middle.
  
  Toast pecans in a 4-sided sheet pan in oven until fragrant
  and a shade darker, 8 to 10 minutes. Cool and coarsely chop.
  
  MAKE CAKE: Put 2/3 cup cooled caramel syrup in a bowl
  (save remainder to use as sauce) and add butter, egg, and
  cream, whisking well after each addition.
  
  Sift together flour, baking soda, salt, and sugars into a
  large bowl. Make a well in center, then add caramel mixture
  and gradually whisk in dry ingredients until smooth. Fold
  in pecans. Chill, covered, until cold (or 12 to 24 hours
  for best results).
  
  Preheat oven to 325øF/163øC with rack in middle.
  
  Butter and lightly flour ramekins, then cut out and fit a
  round of parchment paper in bottom of each. Arrange in a
  4-sided sheet pan.
  
  Divide batter among ramekins (about 1/4 cup each; batter
  will be stiff). Bake until cakes just spring back when
  lightly pressed, 30 to 35 minutes. Cool cakes to warm.
  Reheat remaining caramel.
  
  Invert cakes onto plates, then peel off parchment and
  spoon some of caramel on top.
  
  COOKS’ NOTE: Cakes can be made 4 hours ahead. Rewarm,
  individually wrapped in foil, in a 300°F oven.
  
  by Pastry Chef Monica Segovia-Welsh Lantern Restaurant
  in Chapel Hill, NC
  
  Gourmet | October 2008
  
  Yield: Makes 8 individual cakes
  
  Meal Master Format by Dave Drum - 05 November 2008
  
  Uncle Dirty Dave's Archives
 
MMMMM

... Foods labelled "heart smart" now labelled as "stomach stupid"
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