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Skriven 2014-04-15 06:25:44 av Dave Drum (1:261/38)
     Kommentar till en text av Fred A Ball
Ärende: Eat & Get Big #3
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MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Maple-Gingerbread Layer Cake w/Salted Maple-Caramel Sauce
 Categories: Cakes, Desserts, Nuts, Sauces
      Yield: 9 servings

MMMMM---------------------------PECANS--------------------------------
    3/4 c  Pecan halves, toasted
    1/4 c  Pure maple syrup
           Coarse kosher salt

MMMMM----------------------------CAKE---------------------------------
  2 1/2 c  All purpose flour
  1 1/2 ts Chinese five-spice powder
      1 ts Baking soda
    1/2 ts Coarse kosher salt
    1/3 c  Chopped crystallized ginger
      1 c  Maple sugar
    3/4 c  Unsalted butter; room temp
      2 lg Eggs
    3/4 c  Hot water
    2/3 c  Mild-flavored (light)
           - molasses

MMMMM--------------------------FROSTING-------------------------------
  1 1/3 c  Chilled crème fraîche
  1 1/3 c  Chilled heavy whipping
           - cream
    1/2 c  Maple sugar
      6 tb Powdered sugar
           Salted Maple-Caramel Sauce

  INGREDIENT INFO: Chinese five-spice powder-a spice blend
  that usually contains ground fennel seeds, Sichuan
  peppercorns, cinnamon, star anise, and cloves-is available
  in the spice section of most supermarkets. Crème fraîche is
  sold at most supermarkets and at specialty foods stores.

  In this delicious dessert, tender spice cake is layered with
  maple-sugar frosting, candied pecans, and a salty-sweet
  caramel sauce

  FOR MAPLE-COATED PECANS: Place large piece of foil on work
  surface. Combine nuts and maple syrup in heavy medium
  skillet (do not use nonstick) over medium-high heat and
  bring to boil, tossing to coat. Cook until syrup is dark
  amber and almost cooked away and thickly coats nuts, tossing
  often, 3 to 3 1/2 minutes. Scrape nuts onto foil. Working
  quickly with 2 forks, separate nuts. Sprinkle with coarse
  salt. Cool until coating is crisp and hard, about 1 hour. DO
  AHEAD: Pecans can be made 1 day ahead. Store airtight at
  room temperature.

  FOR CAKE: Preheat oven to 350øF/175øC.

  Butter and flour two 9" diameter cake pans with 1 1/2"
  high sides. Combine first 4 ingredients in processor; add
  ginger. Blend until ginger is finely ground, about 1
  minute. Using mixer, beat maple sugar and butter in large
  bowl until fluffy. Beat in eggs 1 at a time (batter may
  look curdled). Stir 3/4 cup hot water and molasses in
  small bowl. Beat dry ingredients into butter mixture in 4
  additions alternately with molasses mixture in 3
  additions.

  Divide batter between prepared pans (about 2 1/2 cups
  each). Bake until tester inserted into center comes out
  clean, 30 to 32 minutes. Cool cakes in pans on racks.

  FOR FROSTING: Combine crème fraîche, cream, and both
  sugars in large bowl. Using electric mixer, beat until
  very thick and stiff.

  Cut around pan sides to loosen cake layers; turn out onto
  racks. Place 1 cake layer on platter. Spread with 1 1/3
  cups frosting. Drizzle with 3 tablespoons caramel sauce.
  Top with second cake layer. Spread remaining frosting
  smoothly over top and sides of cake. Drizzle top of cake
  with 3 tablespoons sauce. Cover with cake dome; chill at
  least 1 hour.

  DO AHEAD: Can be made 1 day ahead; keep chilled. Let stand
  at room temperature 30 minutes before continuing.

  Cut pecans into pieces or leave whole. Press pecans into
  frosting on sides of cake. Cut cake into wedges. Spoon
  sauce over.

  by Lori Longbotham

  Bon Appétit | October 2010

  Yield: Makes 8 to 10 servings

  MM Format by Dave Drum - 06 December 2010

  Uncle Dirty Dave's Archives

MMMMM

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

      Title: Cardamom Vanilla Pound Cake
 Categories: Cakes, Desserts, Citrus
      Yield: 11 servings

      3 c  All-purpose flour
      1 ts Ground cardamom
      1 ts Baking powder
    1/2 ts Baking soda
    1/2 ts Salt
      9 oz Unsalted butter; softened
  1 3/4 c  Granulated sugar
      2    Vanilla beans; halved
           - lengthwise
      4 lg Eggs
      1 tb Fresh lemon juice
      1 c  Whole milk
  1 1/2 c  Chilled heavy cream
  2 1/2 tb Confectioners sugar
  1 1/2 ts Pure vanilla extract

  Equipment: a 12-cup kugelhopf or bundt pan; a stand mixer
  fitted with paddle attachment

  This pound cake not only keeps well but also intensifies
  in flavor over the first day or so. It's delicious toasted
  or served with ice cream.

  Preheat oven to 350øF/175øC with rack in middle.

  Generously butter pan and dust with flour, knocking out
  excess.

  Whisk together flour, cardamom, baking powder, baking
  soda, and salt. Beat together butter and granulated sugar
  in mixer at medium speed, scraping side of bowl
  occasionally, until pale and fluffy, about 5 minutes.
  Scrape seeds from vanilla beans with tip of a paring knife
  into butter mixture, reserving pods for another use, and
  beat until combined well, about 1 minute. Add eggs 1 at a
  time, beating well after each addition, then beat in lemon
  juice until combined well. At low speed, add flour mixture
  and milk alternately in batches, beginning and ending with
  flour mixture, mixing until just combined.

  Spoon batter into pan, smoothing top. Gently rap pan on
  counter to eliminate air bubbles.

  Bake until a wooden skewer inserted into center of cake
  comes out clean, about 1 hour. Cool in pan 1 hour, then
  invert onto a rack and cool completely, about 1 hour more.

  Beat cream with confectioners sugar and vanilla extract
  using whisk attachment of mixer until it just holds stiff
  peaks. Serve cake with whipped vanilla cream.

  COOKS' NOTES: If you have green cardamom pods, you can
  grind the seeds using a mortar and pestle or an electric
  coffee/spice grinder

  Cake keeps in an airtight container at room temperature 3
  days.

  by Kay Chun

  Gourmet | March 2009

  Yield: Makes 10 to 12 servings

  MM Format by Dave Drum - 02 March 2010

  Uncle Dirty Dave's Archives

MMMMM

... It's hard to imagine civilisation without onions. - Julia Child

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