Text 2231, 83 rader
Skriven 2013-07-05 21:44:00 av JIM WELLER (1:123/140)
     Kommentar till en text av NANCY BACKUS
Ärende: the real stuff
======================
-=> Quoting Nancy Backus to Jim Weller <=-

 JW> THERE IS NO SUCH THING AS $89 CHEESE!!!

 NB> So, which was it...?  $8.90 or $89...?  The first doesn't sound all
 NB> that bad, as there are a number of offerings at Wegmans for $12+ per
 NB> pound, mostly various specialty imports...

I'd kill for $12 per pound specialty imports. See prior post re:
Canadian quotas and duties.

The unit prices here for foods under $9.99 per kg get quoted in kg
amounts but anything more expensive gets unit priced in per 100
gram amounts so that the unit price is always three digits. So the
cheese label said $8.90/100 ml but I think in kgs, hence my comment.

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

     Title: Grasshopper Squares
Categories: bars, chocolate, alcohol
  Servings: 8

      3 TB cornstarch
      3 TB sugar
    1/4 ts salt
      2 c  1% milk
      1 oz green creme de menthe
      1 TB creme de cacao
      2 ts vanilla extract
 13 1/2 oz (27 squares) chocolate
           graham crackers
      3 TB unsalted butter, slightly
           softened
    1/2 c  confectioner's sugar
      3 oz 72% cacao dark chocolate,
           melted 
    3/4 c  heavy cream

This retro-inspired no-bake dessert is perfect for when you want a
chocolate and minty treat without spending a ton of time in the
kitchen.

In a small saucepan whisk together cornstarch, sugar, salt and milk.
Bring to a light boil over medium heat while whisking constantly.
Cook, whisking constantly, until pudding is thick with slow bubbles
breaking the surface (about 2 minutes). Remove from heat and pour
immediately into a large bowl. Quickly whisk in creme de menthe,
creme de cacao, and vanilla. Set bowl over an ice bath and whisk
continuously to cool to room temperature (about 10 to 15 minutes).
Place a piece of waxed paper or plastic wrap on top of the pudding
to prevent pudding skin from forming. Refrigerate.

In an electric stand mixer fitted with the paddle attachment, cream
together butter and confectioner's sugar on medium speed until light
and fluffy, about 2 minutes. Add melted chocolate and beat until
thoroughly combined, about 30 seconds longer. Transfer to a bowl and
set aside. Wash stand mixer bowl and dry carefully.

Add cream to the bowl of an electric stand mixer fitted with a whisk
attachment. Whip on medium high speed until soft peaks form, about 1
minute. Fold whipped cream into chilled pudding. 

Cover the bottom of an 8 x 8 pan with chocolate graham crackers
(you'll need 4 1/2 cracker "sheets" or 9 graham squares per layer).
Cover the graham crackers with half of the pudding mixture, top with
another layer of graham crackers then cover with remaining pudding.
Add final layer of graham crackers to the top and cover with
chocolate frosting. Refrigerate overnight. Serve chilled.

Posted by: Alexandra Penfold

From: Serious Eats
 
MMMMM-------------------------------------------------

YK Jim


... The lack of cheese keeps Chinese from being the One Perfect Cuisine.

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