Text 12090, 154 rader
Skriven 2014-04-12 08:48:00 av Dave Drum (75337.cooking)
     Kommentar till en text av Fred A Ball
Ärende: Say, Old Fruit #2
=========================
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Raspberry Buttermilk Cake
 Categories: Cakes, Desserts, Fruits
      Yield: 6 servings
 
      1 c  All-purpose flour
    1/2 ts Baking powder
    1/2 ts Baking soda
    1/4 ts Salt
      4 tb Unsalted butter; softened
    2/3 c  + 1 1/2 tb sugar; divided
    1/2 ts Pure vanilla extract
      1 lg Egg
    1/2 c  Well-shaken buttermilk
      1 c  Fresh raspberries
 
  Simple, tender buttermilk cake topped with a nice, sugary
  crunch: We like it as it is, full of raspberries, but you
  could easily substitute any sweet, juicy berries you pick
  up at the farmers market.
  
  Preheat oven to 400øF/205øC with rack in middle. Butter
  and flour a 9" round cake pan.
  
  Whisk together flour, baking powder, baking soda, and salt.
  
  Beat butter and 2/3 cup sugar with an electric mixer at
  medium-high speed until pale and fluffy, about 2 minutes,
  then beat in vanilla. Add egg and beat well.
  
  At low speed, mix in flour mixture in 3 batches,
  alternating with buttermilk, beginning and ending with
  flour, and mixing until just combined.
  
  Spoon batter into cake pan, smoothing top. Scatter
  raspberries evenly over top and sprinkle with remaining
  one and one-half tablespoons sugar.
  
  Bake until cake is golden and a wooden pick inserted into
  center comes out clean, 25 to 30 minutes. Cool in pan 10
  minutes, then turn out onto a rack and cool to warm, 10 to
  15 minutes more. Invert onto a plate.
  
  by Melissa Roberts
  
  Gourmet | June 2009
  
  Yield: Makes 6 servings
  
  MM Format by Dave Drum - 16 July 2010
  
  Uncle Dirty Dave's Archives
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Gingered-Peach Pavlovas
 Categories: Fruits, Eggs, Desserts
      Yield: 6 servings
 
MMMMM-------------------------MERINGUES------------------------------
    1/2 c  Sugar; divided
      2 ts Cornstarch
      2 lg Egg whites; room temp
    1/8 ts Cream of tartar
    1/4 ts Vanilla extract

MMMMM--------------------------PEACHES-------------------------------
      2 c  Water
  1 1/4 c  Sugar
      3 tb Fresh lemon juice
      1    2" piece fresh ginger;
           - peeled, thin sliced
      3    Firm but ripe large peaches;
           - peeled, halved, pitted

MMMMM---------------------BERRIES & TOPPING--------------------------
    1/2 c  (generous)fresh raspberries
    1/2 c  (generous)fresh blackberries
    1/2 c  Chilled heavy whipping
           - cream
  1 1/2 tb Sugar
 
  Exotic ginger-poached peaches are served with light,
  delicate meringues and softly whipped cream in a dessert
  that's great for summer entertaining (the peaches and
  meringues can be made a day ahead). A serrated vegetable
  peeler makes quick work of peeling the peaches.
  
  FOR MERINGUES: Position rack in center of oven and preheat
  to 250øF/120øC. Line baking sheet with parchment paper.
  Whisk 1 1/2 tablespoons sugar and cornstarch in small bowl
  to blend; set aside.
  
  Using electric mixer, beat egg whites and cream of tartar
  in large bowl until soft peaks form. Beat in vanilla.
  Gradually beat in remaining 6 1/2 tablespoons sugar, 1
  tablespoon at a time; continue to beat until stiff peaks
  form. Sift cornstarch mixture over meringue and gently
  fold in with rubber spatula just until incorporated.
  
  Spoon meringue onto prepared baking sheet in 6 mounds
  (about 1/4 cup each), spacing apart. Using back of spoon,
  make indentation in center of each mound, forming each
  meringue into 3" diameter nest. Bake meringues until
  crisp and barely golden on outside but still soft on
  inside, about 55 minutes. Using metal spatula, transfer
  meringues to rack and cool completely. 

  DO AHEAD: Can be made 1 day ahead. Store in single layer
  in airtight container at room temperature.
  
  FOR PEACHES: Combine 2 cups water, 1 1/4 cups sugar, fresh
  lemon juice, and sliced ginger in large saucepan. Bring to
  boil, stirring until sugar dissolves. Reduce heat to
  medium and simmer 5 minutes. Add peeled peach halves to
  syrup in saucepan; remove from heat. Allow peaches to cool
  to room temperature in syrup, turning occasionally.
  Transfer peaches with syrup to medium bowl; cover and
  chill until cold.

  DO AHEAD: Peaches can be made 1 day ahead. Keep refrigerated.
  
  Remove peaches from syrup and cut each half into 6 wedges;
  reserve syrup.
  
  For berries and topping: Place all berries in small bowl;
  add 4 tablespoons peach syrup and toss to coat.
  
  Using electric mixer, beat cream and 1 1/2 tablespoons
  sugar in medium bowl until soft peaks form.
  
  Place 1 meringue on each of 6 plates. Spoon whipped cream
  into center of each meringue, then top each with 6 peach
  wedges and berry mixture.
  
  Bon Appétit | August 2009
  
  by Cindy Mushet
  
  Yield: Makes 6
  
  MM Format by Dave Drum - 31 July 2009
  
  Uncle Dirty Dave's Archives
 
MMMMM

... Women cannot make a good book of cookery. - Dr. Samuel Johnson
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