Text 23177, 121 rader
Skriven 2007-11-21 08:33:00 av DAVE DRUM (1:123/140)
     Kommentar till en text av JIM WELLER
Ärende: Re: Food Kops Get Another
=================================
On 11-20-07 JIM WELLER Scribbled to DAVE DRUM about Re: Food Kops Get 

JW> DD> Mice, roaches close home of $25,000 dessert

JW>The concept of a $25,000 dessert is just too over the top, stupid
JW>and decadent to deserve to exist in real life.

JW>It makes the $1000 omelette sounds prudent and sensible.

JW>"The restaurant at Le Parker Meridien hotel in NYC put itself on the
JW>map by offering the world's most expensive omelette, or as they call
JW>it, "The Zillion Dollar Frittata". This absurdly expensive breakfast
JW>item consists of a mixture of eggs, lobster and 10 ounces of sevruga
JW>caviar (which costs the restaurant $65 per ounce) and a charge of
JW>$1000 on your bill."

JW>I'd go for their $100 lobster omelette with 1 oz of caviar though.

At least the price of the omelette is based on the cost of edible 
ingredients - not on the price of a chunk of jewelry.

I'd give it a miss however - I've had those salty fish eggs and I really 
don't care for them.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: No-Bake Pumpkin Pie With Gingersnap-Hazelnut Crust
 Categories: Pies, Squash, Pastry, Desserts
      Yield: 6 servings
 
MMMMM---------------------------CRUST--------------------------------
      5 oz Gingersnap cookies (about 1
           - cup fine crumbs)
      2 oz Skinned, toasted hazelnuts;
           - (should make 1/2 c finely
           - chopped nuts)
      2 tb Granulated sugar
      2 oz Butter; melted

MMMMM--------------------------FILLING-------------------------------
      1 pk Unflavored gelatin
      3 tb Cold water
  1 1/2 c  Whole milk
    1/2 c  Dark brown sugar
    1/4 c  Granulated sugar
      3 tb Maple syrup
     15 oz Can pumpkin puree
      4 oz Cream cheese
    3/4 ts Vanilla
    1/2 ts Freshly grated nutmeg
    1/4 ts Cinnamon
        lg Pinch coarse salt

MMMMM--------------------------TOPPING-------------------------------
      1 tb Grated peeled fresh ginger
      1 tb Sugar
      1 c  Heavy cream
 
  If you're not pairing this pie with a dessert wine, try adding 1-2
  tablespoons of creme fraiche or sour cream to the filling for a
  different flavor profile. It will give a slight tang and play nicely
  off the maple syrup and sweet baking spices.
  
  For the crust, preheat the oven to 350 degrees. Use a food processor
  to make fine gingersnap crumbs. Alternately, use a heavy, self-sealing
  plastic bag and a rolling pin. Pulse the nuts in the processor until
  finely chopped. Mix together the crumbs, nuts, sugar and melted
  butter. Use just enough butter to moisten the crumb mixture so it
  holds together; it shouldn't be too oily or it won't bake up as
  crisp. Press into a 9-inch pie pan. There will be enough crumbs for a
  thin crust that comes to the top of the pan. Bake until browned and
  crisp, about 12 to 15 minutes. The crust may be made 1 to 2 days
  ahead (let cool and wrap well).
  
  Note: If you want the crust to also cover the edge of the pan,
  increase the quantity by 25-50 percent. Bake any leftover crumb
  mixture; it can be crumbled over the top of the pie before serving,
  if desired.
  
  For the filling: Sprinkle the gelatin over the cold water and set
  aside to soften for a minute. Meanwhile, bring the milk to a simmer
  in a small saucepan. Remove from heat and whisk in the gelatin. Add
  the brown sugar, granulated sugar and maple syrup; stir until
  dissolved. Let cool to room temperature.
  
  Using a food processor, blend together the milk mixture, pumpkin,
  cream cheese, vanilla, nutmeg, cinnamon and salt. Pour into the crust
  and refrigerate until firm, at least 3-4 hours. Or, you may chill the
  filling until it starts to firm up before putting it into the crust
  (this will help to keep the crust crisp).
  
  For the topping: Using a fine strainer, press the juice from the
  ginger; discard the solids. Add 1 1/2 to 2 teaspoons ginger juice and
  the sugar to the cream. Whisk to soft peaks. Decorate the pie with
  the whipped cream or serve on the side.
  
  Serves 8 to 10
  
  URL: http://sfgate.com
  
  MM Format by Dave Drum - 16 May 2007
  
  Uncle Dirty Dave's Archives
 
MMMMM

ENJOY!!!
--------
UNCLE DIRTY DAVE'S KITCHEN --
Home of Yaaaaa Hooooo Aaahhh!!! HOT SAUCE and Hardin Cider
 
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