Text 8026, 106 rader
Skriven 2013-12-19 23:24:04 av Dale Shipp (1:261/1466.0)
   Kommentar till text 7994 av Michael Loo (1:123/140)
Ärende: Re: brew cheese 607
===========================
 -=> On 12-18-13  11:43,  Michael Loo <=-
 -=> spoke to Nancy Backus about brew cheese 607 <=-


 ML> I might be inclined to add bacon bits to the following ...
 ML> and add a larger quantity of more flavorful cheese. And
 ML> substitute butter for the oleo.

I just got through typing a message to DD about that.  There are many
recipes that call for margarine, but I think that the days of avoiding
butter are over for most people.  Long time ago (half a century?) we
used Imperial margarine because it worked better in cookies and other
recipes that most margarines.  Gail has made her usual batch of
Christmas cookies.  I think that she went through more than six pounds
of butter doing so.

BTW, Gail and I went back to the Grande Buffet in Laurel.  We went in
early afternoon so as to combine the trip with a trip to Total to get
beer and etc. for Christmas gifts.   Both of us quite enjoyed Grande
Buffet when we went there with you on a weekend evening.  This time in
early afternoon, it was dismal.  Every dish that should have been hot
was tepid at best.  They did not have oysters, instead had mussels on
ice (with a sign "dinner only" which I ignored).  The sushi section was
practically empty and no signs of anyone making fresh.  No carvery.  We
may or may not go back on a weekend evening, but this trip was pretty
bad.


MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: BASIC CHOCOLATE TRUFFLE
 Categories: Chocolate, Dessert
      Yield: 999 Servings
 
MMMMM--------------------------GANACHE-------------------------------
      8 oz Dark sweet chocolate
      1 c  Heavy cream, room
           -temperature

MMMMM---------------------CHOCOLATE COATING--------------------------
     16 oz Dark sweet chocolate
    1/4 c  Vegetable oil
 
  Making the Ganache:
  
  To prepare the ganache, chop or grate chocolate into small pieces.
  Place in top half of double boiler along with cream. Put hot (not
  boiling) water in bottom half of a double boiler, making sure the
  water doesn't touch the top pan.
  
  Stir often with wooden spoon. When all of the chocolate has melted,
  beat until well combined. Remove from heat, let cool to room
  temperature. Transfer to covered bowl and refrigerate overnight to
  harden. (Ganache will keep in this state for a few days if necessary.)
  
  Take a little ganache at a time and form 1 inch balls, using
  fingertips (with as little contact as possible so the chocolate
  doesn't soften.) Keep unused portion refrigerated as you work. Place
  balls on waxed paper-lined baking sheet; continue until ganache is
  used up. Refrigerate baking sheet until ganache is hardened,
  overnight or up to two days. Allow to set in the refrigerator at
  least two hours before loosely covering with waxed paper.
  
  (Foil can be substituted in all cases for waxed paper, but never use
  clear plastic wrap. It clings too tightly to the candies and traps
  moisture inside which discolors the chocolate.)
  
  Prepare Chocolate Coating:
  
  Chop or grate chocolate into small pieces. Heat chocolate and oil
  together in top of double boiler over hot water, stirring until
  smooth with a wooden spoon. Insert candy thermometer and begin
  dipping the gangche balls when the temperature registers between 85
  to 90 degrees F. If chocolate begins to cool and thicken before you
  are finished dipping, reheat over hot water. Work only 1/2 dozen at a
  time, keeping the rest refrigerated. Drop a single ganache ball into
  the chocolate, turning to coat well, then lift it with a fork. Allow
  excess chocolate to drip back into the pan, then gently rap fork
  against edge of pan to remove more chocolate from the ball. Failure
  to do this will cause a large dribbly "platform" or "skirt" to form
  around the base of each hardened truffle.
  
  (This makes it difficult to pack them side by side in a candy box.)
  
  There are two schools of thought as to the proper way to deposit the
  truffles onto the baking sheet. Gently slide them off the fork with a
  butter knife.
  
  Drop the truffle off the fork upside down directly onto the baking
  sheet, quickly manipulating the single strand of chocolate adhering
  to the fork into some glorious shape atop the candy.
  
  You may find it easier to dip and garnish the truffles one at a time.
  That way, the garnish will stick to the coating before the chocolate
  hardens.
  
  For garnish, roll in cocoa powder, or shaved dark chocolate.
 
MMMMM


... Shipwrecked on Hesperus in Columbia, Maryland. 23:34:43, 19 Dec 2013
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