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Skriven 2014-04-11 04:53:00 av DAVE DRUM (1:123/140)
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MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Chocolate-Stout Brownies
 Categories: Desserts, Chocolate, Beer
      Yield: 4 Servings

      1 c  Stout beer
     16 oz Semisweet or bittersweet
           - chocolate; chopped,
           - divided
      1 c  + 2 tb unsalted butter
  1 1/2 c  Sugar
      3 lg Eggs
      1 ts Vanilla extract
    3/4 c  All-purpose flour
  1 1/2 ts Kosher salt; divided

  Preheat oven to 350øF/175øC. Line a 9x9x2" metal baking
  pan with foil, leaving a 2" overhang. Bring stout to a
  boil in a medium saucepan; cook until reduced to 1/2 cup,
  about 12 minutes. Let cool. Reserve 1/4 cup stout.

  Stir 12 ounces chocolate and 1 cup butter in a medium
  metal bowl set over a saucepan of simmering water until
  melted and smooth. Whisk sugar, eggs, and vanilla in a
  large bowl to blend. Gradually whisk in chocolate mixture,
  then 1/4 cup stout from pan. Fold in flour and 1 1/4
  teaspoons salt. Pour batter into prepared pan.

  Bake brownies until surface begins to crack and a tester
  inserted into center comes out with a few moist crumbs
  attached, 35-40 minutes. Transfer pan to a wire rack and
  let cool for at least 20 minutes. Stir remaining 4 ounces
  chocolate in a medium metal bowl set over a saucepan of
  simmering water until melted and smooth. Add reserved 1/4
  cup reduced stout, remaining 2 tablespoons butter, and 1/4
  teaspoon salt; whisk until well blended.

  Pour warm glaze over brownies. Let stand at room
  temperature until glaze is set, about 40 minutes. DO
  AHEAD: Can be made 8 hours ahead. Cover and let stand at
  room temperature.

  Using foil overhang, lift brownie from pan; cut into
  squares.

  by The Bon Appétit Test Kitchen

  Bon Appétit | February 2012

  Yield: Makes 16 servings

  MM Format by Dave Drum - 12 April 2012

  Uncle Dirty Dave's Archives

MMMMM

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

      Title: White Chocolate & Cardamom Rice Pudding w/Sauce
 Categories: Desserts, Puddings, Booze, Rice, Chocolate
      Yield: 4 Servings

    1/2 c  Short grain rice
    1/3 c  Golden baker's sugar
  1 1/3 c  Milk
    1/2 c  Half-and-half
      3    Whole cardamom pods; seeds
           - removed and ground to a
           - powder
  3 1/2 oz White chocolate; grated

MMMMM---------------------------SAUCE--------------------------------
    1/3 c  Marmalade
    1/3 c  Cointreau

  Place the rice and sugar into a medium saucepan, then pour
  in the milk and half-and-half. Add the cardamom powder.

  Bring to a boil, then lower the heat and simmer for 15 to
  20 minutes, until the rice is swollen and tender. Add a
  little hot water if it's looking a little dry.

  Remove from the heat and stir in the grated white
  chocolate. Cover the pan and set aside.

  To make the sauce, combine the marmalade with the
  Cointreau and heat gently in a pan.

  Divide the rice pudding between four bowls and drizzle
  with the sauce.

  Serve decorated with a few shavings of white chocolate, if
  desired.

  Edited by Micah Carr-Hill; Green & Black's Organic
  Ultimate Chocolate Recipes: The New Collection

  Epicurious | February 2011

  Yield: Serves 4

  MM Format by Dave Drum - 12 March 2012

  Uncle Dirty Dave's Archives

MMMMM

... Always cut the cards. -- Robert A. Heinlein
 
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