Text 13967, 89 rader
Skriven 2014-06-06 23:00:00 av JIM WELLER (1:123/140)
     Kommentar till en text av DAVE DRUM
Ärende: keeping up with the times
=================================
-=> Quoting Dave Drum to Jim Weller <=-

 DD> Monster Cook is nearly as little used as Meal Masher.

Not so. It is very popular in a lot of forums. And MC 14 the newest
version does direct web import plus you can embed images and videos.
There are a lot of times video beats text, like in describing how to
knead bread or bone a pike. That last one is almost impossible to do
without pictures.

 DD> I have eschewed nearly all of the "social" sites

So you say frequently; why are you so proud of bing a Luddite? There
have been a lot of neat, useful innovations during the past 20 years.

MMMMM-----Meal-Master - formatted by MMCONV  2.10

     Title: Flourless Lime Coconut Macaroon Cake
Categories: Cake, Frosting
  Servings: 8

      3 oz white chocolate, finely
           chopped
      1 c  heavy cream, divided
      3 lg seedless limes (10 to 12
           ounces) 
      6 lg eggs
  1 1/4 c  granulated sugar, divided
      1 ts vanilla extract
    3/8 ts salt
  1 1/4 c  sweetened, shredded coconut
      1 c  blanched sliced almonds
      3 TB unsalted butter, melted

Flourless Bitter Lime Coconut Macaroon Cake with White Chocolate
Whipped Cream

Notes: A springform pan makes it easier to serve or remove the cake,
but a regular 8-inch round cake pan will also work. You'll just need
to carefully invert the cake out of the pan. I covered the bottom of
the springform pan with foil in case of leakage. 

Heat white chocolate and cream in microwave safe bowl on reduced
power until melted and smooth. Whisk into remaining cream and chill
until completely cold.

Adjust oven rack to middle position and preheat to 350&;F. Line
bottom of 8-inch springform pan with parchment paper and grease
sides. Cover bottom of pan with foil (see note). Zest 1 or 2 limes
to get 2 tablespoons lightly packed zest; set zest aside. Using
peeler, remove rind and as much of the white pith as possible;
discard pith.

Using a fork, carefully poke a few holes in limes. Place in
microwave safe bowl. Cover and microwave on high until limes are
soft and juice is beginning to pool at the bottom of bowl, 5 to 6
minutes. Remove cover and let cool.

Whisk eggs, 1 cup sugar, reserved lime zest, vanilla, and salt in
large bowl until well combined. Place remaining 1/4 cup sugar,
coconut, and almonds in food processor and pulse until mixture is
fine. Whisk into egg mixture.

When limes are cool enough to handle, process in food processor to a
puree and whisk into mixture along with any lime juice from the
bowl. Whisk in melted butter. Pour into prepared pan and bake until
cake is golden and set, about 55 minutes. Transfer pan to wire rack
to cool completely.

When ready to serve, whip white chocolate mixture using mixer fitted
with whip attachment until medium peaks form. Serve a dollop of
cream on top of slices of cake.

Yield: makes one 8-inch cake 

Posted by: Yvonne Ruperti
From: Serious Eats
 
MMMMM-------------------------------------------------


YK Jim


... Of All Things That Taste Like Chicken Chicken Tastes Most Like Chicken

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