Text 5450, 127 rader
Skriven 2006-09-13 09:24:20 av Dave Drum (1:18/200)
     Kommentar till en text av Sean Dennis
Ärende: Chitarra Pasta
======================
On 09-12-06 SEAN DENNIS Scribbled to DAVE DRUM about Chitarra Pasta

SD> DD> Long pasta strands, which resemble spaghetti, except they are
SD> DD> square  instead of round.

SD>Okay, that makes sense.  I'd never heard of it before; I'll have to
SD>look for it the next time I go s

You may have to look in a specialty shop. I don't recall having seen it 
in any of my more usual haunts. My local Italian-American store may have 
it - but I usually go there only when I need proscuitto or some other 
Italian speciality that isn't found in the stupormarkups. As I recall 
they have a HUGE selection of pasta shapes.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Lemon Cheesecake W-Strawberries & Port Glaze
 Categories: Wine, Fruits, Cakes, Desserts
      Yield: 12 servings
 
MMMMM---------------------------CRUST--------------------------------
      2 c  Graham cracker crumbs
    1/4 c  (packed) dark brown sugar
      5 tb Unsalted butter; melted
      2 ts Fresh lemon juice

MMMMM--------------------------FILLING-------------------------------
     32 oz Cream cheese; room temp
  1 3/4 c  Sugar
      3 tb Grated lemon peel
      1 c  Sour cream
    1/4 c  Whipping cream
    1/3 c  Fresh lemon juice
      2 ts Vanilla extract
      4 lg Eggs; room temp

MMMMM--------------------------TOPPING-------------------------------
  1 1/2 c  Sour cream
    1/4 c  Sugar
      1 ts Vanilla extract

MMMMM-------------------------PORT SYRUP------------------------------
    750 ml Bottle tawny Port
    1/2 c  Sugar
      3 tb Raspberry vinegar
  1 1/2 ts Grated lemon peel

MMMMM--------------------------GARNISH-------------------------------
      8 lg Strawberries, unhulled,
           -halved through stem
 
  To make graham cracker crumbs, add the crackers (broken into small
  pieces) to processor and blend until finely ground. For best results,
  use Philadelphia-brand cream cheese. Bake the cheesecake at least one
  day and up to two days before serving.
  
  For crust:
  
  Preheat oven to 350°F. Blend graham cracker crumbs and sugar in
  processor. With machine running, add melted butter and lemon juice;
  blend until crumbs are evenly moistened. Press crumb mixture onto
  bottom and 2 inches up sides of 10-inch-diameter springform pan with 2
  3/4-inch-high sides. Freeze crust 15 minutes. Bake crust until set,
  about 10 minutes. Cool completely. Maintain oven temperature.
  
  For filling:
  
  Using electric mixer, beat first 3 ingredients in large bowl until
  fluffy and smooth, stopping occasionally to scrape down sides of bowl.
  Add sour cream, whipping cream, lemon juice, and vanilla and beat just
  to blend, stopping occasionally to scrape down sides of bowl. Add
  eggs 1 at a time, beating just to blend after each addition.
  
  Pour filling into crust (filling will just fill crust). Place
  springform pan on rimmed baking sheet. Bake cheesecake until top
  appears set, puffed, and golden at edges but still moves slightly all
  over when shaken, about 55 minutes. Cool cake 5 minutes.
  
  Meanwhile, prepare topping:
  
  Mix sour cream, sugar, and vanilla in medium bowl.
  
  Spoon topping over hot cake, spreading to edge of pan and covering
  completely. Bake 10 minutes. Transfer cake to rack; cool 10 minutes.
  Run sharp knife around top 1/2-inch edge of cake to loosen. Place hot
  cheesecake directly in refrigerator; chill uncovered overnight.
  
  For port syrup:
  
  Stir Port, sugar, and vinegar in heavy large saucepan over medium-high
  heat until sugar dissolves. Boil until liquid is reduced to 3/4 cup,
  stirring occasionally, about 25 minutes. Cool. Mix in lemon peel.
  (Cake and syrup can be prepared 2 days ahead. Cover cake and keep
  refrigerated. Cover syrup and let stand at room temperature.)
  
  Starting below stem end of each berry half, make 3 lengthwise slits
  through tip. Fan berries and place around edge of cake. (Can be made 8
  hours ahead. Cover; chill.)
  
  Release pan sides. Slice cake and drizzle with Port syrup. Serve syrup
  alongside.
  
  Makes 12 servings.
  
  From: Bon Appétit, December 2003
  
  MM Format by Dave Drum - 11 December 2004
  
  Uncle Dirty Dave's Archives
 
MMMMM

ENJOY!!!
--------
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