Text 387, 92 rader
Skriven 2013-05-24 11:37:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av DAVE DRUM
Ärende: sour experiences 597
============================
 ML> There are other values beyond the dollar, and it is to those
 ML> that the nouveau resurrectionists are pegging their hopes. I
 ML> am not one to judge - as you so often point out, I'm just the
 ML> reporter.
 DD> And I will report to you that I have observed that idealists with less
 DD> than Buffet or Gates sized wallets championing such projects soon
 DD> become impecunious idealists looking at their money sucking pit and
 DD> wondering "what happened?" 

Doesn't prevent people doing it or at least trying. The chances
of success are not great even for well-grounded or well-funded
efforts. One might think that some love might be saved for the
first NASCAR certified track, though.

 ML>       Title: Rosy Rhubarb Sherbet
 DD> Title: Rhubarb Sauce

STILTON CHEESECAKE WITH RHUBARB COMPOTE
categories: dessert, disgusting, Canadian
Serves: 8 to 10

h - For shortbread crust
1 1/4 c all-purpose flour
1/4 c sugar
7 Tb unsalted butter, cut into 1/2" cubes and softened

h - For filling
1/2 lb Stilton, rind discarded and cheese crumbled
1 1/2 lb cream cheese, softened
1 c sugar
1/3 c all-purpose flour
3 lg eggs
8 oz sour cream
2 ts vanilla
h - For rhubarb compote
1/2 c Port
1/2 c sugar
24 pink peppercorns, coarsely crushed
2 lb (6 c) trimmed rhubarb, cut into 1/2" cubes
h - For caramel topping (optional)
3 Tb sugar

Active time 1 1/4 hr; start to finish: 9 hr

Make shortbread crust. Preheat oven to 350F.

Blend together flour and sugar with an electric mixer.
Add butter and blend until mixture resembles coarse meal
(it will not form a dough). Transfer to a buttered 24-cm
(9 1/2") springform pan and press evenly onto bottom. Bake
in middle of oven until pale golden, about 30 min, then
cool in pan on a rack.

Reduce temperature to 300F.

Make filling. Beat together cheeses and sugar in a large
bowl with an electric mixer on low speed. Beat in flour
and add egg singly, beating well after each addition.
Beat in sour cream and vanilla, then pour filling over
cooled crust in pan.

Bake cheesecake in middle of oven until puffed and pale
golden around edge, about 1 1/2 hr. Transfer cake in pan
to rack and run a knife around edge of pan to loosen. Cool
completely, about 2 hr. Chill, covered, until cold, at
least 4 hr. Remove side of pan and transfer cake to a plate.

Make compote while cake is cooling. Boil Port, 1/2 c sugar,
and peppercorns in a 12" nonstick skillet, stirring until
sugar is dissolved, until reduced to about 1/2 c, 2 to 3
min. Add rhubarb and gently stir to coat. Simmer rhubarb,
stirring gently once after 5 min, until just tender but not
falling apart, about 10 min, and transfer to a bowl. Chill
compote, covered, until cold, at least 4 hr.

Make optional caramel topping: Just before serving,
sprinkle sugar evenly over cheesecake and heat with a
blowtorch, moving flame back and forth just over sugar
until evenly melted and caramelized.

Cooks' note: Cheesecake and compote can be chilled up to
2 days before caramelizing top of cheesecake and serving.

M's note: I absolutely hated this when I tasted it. But of
course it's full of things I don't like and can't digest.

Michael Noble, Diva at the Met, Vancouver, BC
You Asked For It, Gourmet magazine, May 2000

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