Text 24280, 136 rader
Skriven 2015-02-22 19:45:00 av JIM WELLER (1:123/140)
     Kommentar till en text av MICHAEL LOO
Ärende: VD 230
==============
-=> Quoting Michael Loo to Jim Weller <=-

 JW> Copper Moon Shiraz

 ML> How was the wine? I recall its umbrella parent Peller making
 ML> well-regarded stickies.

He/they make an award winnning ice wine 9at $75 per half bottle) and
also make a wide range of table wines that run from from horrible to
medium good. The low end is labeled as coming from Andres Wines
(e.g. Baby Duck) and the better labels come from Peller Estates.
Andrew Peller started with Andres and used the profits thereof to
build Peller estates. Cooper Moon is in the middle of the pack but
good value. Like any shiraz it is smooth, medium-bodied, with
flavours of plum and cherry, and a bit of pepper. It pairs well with
beef, smoke and spice.

 JW> Taylor Fladgate 20 year old tawny port

 ML> For tawnies I prefer the 30 for absolutes. Also the 10
 ML> for price/performance. I would not kick the 20 out of my
 ML> glass, mind.

I actually prefer the more afforadable LBV style but this menu was
all about Roslind.

 JW> Kicking Horse Pass Grizzly Claw dark roast coffee

 ML> what does Kicking Horse Pass have to do with coffee?

A long time ago a couple of hippies found themselves in Invermere
B.C., started a modest coffee roasting and blending business and
needed a cool name. They now claim to be the largest (at 3M pounds a
year) totally free trade and organic coffee company in the world. I
don't care about that part but they do make good coffee and when
Roslind spotted a sale at our "Gourmet Cup" store ($11 per pound,
down from $18) she picked up 5 blends, 5 pounds in total. She has
been blending it with lesser coffees to make it go further (2 parts
KHP to 1 part Maxwell House which is only $6 for a 2 pound can on
sale).
  
 ML> Title: Better Than Sex Cake

I do like chocolate excess but nothing is better than sex.

This might come close:

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

     Title: Pistachio Millionaire's Shortbread W/ Coriander Butterscotch
Categories: Cookies, Nuts, Alcohol, Chocolate
  Servings: 4 dozen

           FOR PISTACHIO LEMON
           SHORTBREAD:
      1 c  unsalted butter, softened
    3/4 c  sugar
  1 1/2 ts kosher salt
           Zest of one lemon
  1 1/4 c  shelled pistachio nuts
  1 1/2 c  all-purpose flour
           FOR CORIANDER BUTTERSCOTCH:
    1/2 c  unsalted butter
  1 1/2 c  raw (turbinado) sugar
    1/2 c  heavy cream
    1/2 c  Irish whiskey
      2 TB coriander, toasted and
           freshly ground, plus more
           for dusting
      2 ts kosher salt
           FOR CHOCOLATE TOPPING:
      8 oz dark chocolate, about 70%
           cacao, chopped fine
      2 TB unsalted butter

For pistachio lemon shortbread: Preheat oven to 350 F. In an
electric mixer with the paddle attachment, cream butter, sugar,
salt, and lemon zest on high until pale, fluffy, and almost smooth.
Scrape down sides of bowl with a rubber spatula as needed.

In a food processor, crush pistachios to a fine meal. Small chunks
are fine. Decrease mixer speed to medium and add pistachios. Turn
mixer down to low and add flour in half-cup installments, scraping
down bowl as needed. When all flour is incorporated, increase speed
to high and mix just until dough comes together in large clumps.

Turn dough out onto a sheet pan and press down with hands to a
1/2-inch rectangle, approximately 12 inches by 9 inches. Bake on the
middle rack of oven for 15 minutes, or until edges brown and top is
dry but still slightly sticky. Do not overbake: center of shortbread
should still look underdone. Let shortbread cool for 5 to 10 minutes
before serving warm, or cool completely for bar cookies.

For coriander butterscotch: In a heavy 3 quart saucepan, melt butter
over medium heat. Increase heat to high, add sugar, and stir to
toast sugar for about 30 seconds. Add cream, whiskey, coriander, and
salt, stirring to dissolve sugar. Bring sauce to a boil, stirring
constantly for five to seven minutes, or until a spoon leaves a dry
trail across the pan. Set aside to cool slightly. If butterscotch
hardens in saucepan, reheat on low, stirring in an extra tablespoon
of cream.

For chocolate topping: In a small saucepan, melt chocolate and
butter together over low heat, stirring frequently to keep chocolate
from burning. When chocolate is mostly melted, remove from heat and
stir until no lumps remain.

To assemble: Trim browned edges off warm shortbread and cut into
even squares, placing each in center of a plate. Spoon warm
butterscotch on top, then drizzle on chocolate topping. To drizzle,
gather melted chocolate on a spoon and rapidly flick spoon back and
forth about eight inches over plate. Garnish with additional ground
coriander, if desired. Serve warm.

To make bar cookies, spread butterscotch over completely cooled
shortbread with an offset spatula. Refrigerate or freeze until
butterscotch hardens, then spread cooled chocolate on top in a thin
layer. Top with a sprinkle of ground coriander and refrigerate until
chocolate is firm and glossy. Cut into one-inch squares and serve or
wrap in plastic before freezing. Cookies will keep in freezer for 1
month.

Max Falkowitz
                                    
  From: Serious Eats                    
 
MMMMM-------------------------------------------------

YK Jim


... Scotch+chocolate=love.

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