Text 29745, 113 rader
Skriven 2015-08-05 20:36:00 av JIM WELLER (1:123/140)
     Kommentar till en text av DALE SHIPP
Ärende: Chambord
================
-=> Quoting Dale Shipp to Dave Drum <=-

I half agree with you.

 DD> 1 1/2    Parts raspberry liqueur *
 DD> 1    Part hard cider
 DD> 1    Part beer
 
 DD> * Chambord
 
 DS> I am fond of all three of those ingredients, but cannot wrap my taste
 DS> buds around having them all in the same drink.
                                 
This is the part I agree with: raspberry and any other fruit
flavours for that matter other than perhaps lime do NOT belong in
beer, expensive fruity Belgian Krieks and Frambozenbiers
notwithstanding.

 
 DS> IMO, Chambord is a liqueur that should not be mixed with anything --
 DS> just sipped slowly to savor the raspberry flavor.

But not that part. Sure, it is wonderful straight but it is also
good in cocktail and as a cooking/baking ingredient. Raspberry Kir
comes to mind straight away (a splash of Chambord instead of creme
de cassis in a glass of white wine or champagne).
 
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Apricot Berry Trifle
 Categories: Alcohol, Fruit
      Yield: 12 Servings
 
           FOR THE APRICOT CUSTARD:
  2 1/2 c  Milk
      1    Vanilla bean; split open
      6 lg Egg yolks
    2/3 c  Sugar
      3 tb Cornstarch
      3 tb Apricot brandy
    1/2 c  Creme fraiche
    1/2 c  Well-chilled heavy cream
      6 lg Fresh apricots; cut into
    1/2    -inch pieces (about 2 cups)
           FOR THE RED BERRY MIXTURE:
      4 c  Strawberries; hulled
      2 c  Raspberries
      2 tb Sugar
      2 tb Fresh lemon juice
      2 tb Framboise or Chambord
           FOR THE BLACKBERRY MIXTURE:
  2 1/2 c  Blackberries; picked over
      1 tb Sugar
      1 tb Fresh lemon juice
      1 tb Framboise or Chambord
           Lemon Almond Spongecake
    1/4 c  Apricot brandy
           Raspberries and blackberries
 
  Make the apricot custard: In a heavy saucepan scald the milk with
  the vanilla bean. In a metal bowl whisk together the egg yolks,
  the sugar, the cornstarch, sifted, and a pinch of salt. Add the
  milk mixture to the yolk mixture in a stream, whisking, and
  transfer the mixture to the pan. Boil the custard, whisking, for 1
  minute, or until it is thick and smooth, strain it through a fine
  sieve into a bowl, and stir in the brandy. Chill the custard, its
  surfaced covered with plastic wrap, for at least 6 hours or
  overnight. Whisk in the cr&egrave;me fra&icirc;che, fold in the
  heavy cream, beaten to stiff peaks, and the apricots, and chill
  the apricot custard, covered.
  
  Make the red berry mixture: In a blender or food processor puree 2
  cups of the strawberries, sliced, and 1 cup of the raspberries
  with the sugar, the lemon juice, and the framboise until the
  mixture is smooth, force the puree through a fine sieve into a
  bowl, pressing hard on the solids, and stir in the remaining 2
  cups strawberries and 1 cup raspberries, both crushed lightly.
  
  Make the blackberry mixture: In a blender or food processor puree
  1 1/2 cups of the blackberries with the sugar, the lemon juice,
  and the framboise until the mixture is smooth, transfer the puree
  to a bowl, and stir in the remaining 1 cup blackberries, crushed
  lightly.
  
  Assemble the trifle: Arrange one third of the cake on the bottom
  of a 3 1/2- to 4-quart trifle bowl, sprinkle it with one third of
  the brandy, and pour half the red berry mixture evenly over the
  cake. Spoon one third or the apricot custard evenly over the red
  berry layer, top it with half the remaining cake, and sprinkle the
  cake with half the remaining brandy. Pour the blackberry mixture
  evenly over the cake, spoon half the remaining custard over it,
  and top the custard with the remaining cake. Sprinkle the cake
  with the remaining brandy, pour the remaining red berry mixture
  evenly over it, and spoon the remaining custard evenly over the
  red berry layer, covering the red berry layer completely.
  
  Chill the trifle, covered, for at least 12 hours or overnight,
  garnish it with the berries, and serves it with the additional
  raspberries.
  
  Gourmet June 1992
  
MMMMM


YK Jim


... I'm shedding summer tears for the end of raspberry season.

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