Text 5451, 103 rader
Skriven 2006-09-13 09:28:20 av Dave Drum (1:18/200)
     Kommentar till en text av Hap Newsom
Ärende: RE: Martini's and Gibson'
=================================
On 09-12-06 HAP NEWSOM Scribbled to DAVE DRUM about RE: Martini's and 

HN>-> Keep in mind that the Martini is called what it is because of the
HN>-> wine  in the cocktail (notably Martini & Rossi vermouth) and _NOT_
HN>-> because of  the hooch used.

HN>Yup I knew that all along. But for me a martini will still be gin and
HN>vermouth.

OK. My mother got the shock of her life when in Italy. She ordered a 
"Martini up" and got back a glass of sweet vermouth.  Bv)=  To get the 
Martini she wanted she had to learn to order a "Martini Cocktail".

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Tiramisu Eggnog Trifle
 Categories: Cakes, Desserts, Booze
      Yield: 16 servings
 
  1 1/3 c  Plus 2 tb sugar
  1 1/4 c  Water
    1/4 c  Plus 1 ts dark rum
      4 tb Brandy
     12 lg Egg yolks
    1/2 ts Ground nutmeg
     32 oz Mascarpone cheese*
      2 c  Chilled whipping cream
      2 ts Vanilla extract
  6 1/2 ts Instant espresso powder
      7 tb Kahlúa or other coffee
           -liqueur
      2    6.15-ounce or four 3.5-ounce
           -boxes Champagne biscuits or
           -Boudoirs (about 60 crisp
           -ladyfinger cookies)*
      1 c  Semisweet chocolate chips,
           -finely ground in processor
           Chocolate Leaves
 
  The classic dessert gets a holiday twist with eggnog flavors and an
  opulent presentation. Begin making this one day before serving.
  
  Whisk 1 1/3 cups sugar, 1/4 cup water, 1/4 cup rum, 3 tablespoons
  brandy, yolks, and nutmeg in metal bowl. Set bowl over saucepan of
  simmering water (do not allow bottom of bowl to touch water). Whisk
  constantly until mixture thickens and candy thermometer inserted into
  mixture registers 140°F for 3 minutes, about 5 minutes total. Remove
  bowl from over water. Whisk mascarpone, 1 container at a time, into
  warm custard until blended.
  
  Using electric mixer, beat whipping cream, vanilla, 1 tablespoon
  brandy, and 1 teaspoon rum in large bowl until cream holds peaks.
  Fold in mascarpone mixture.
  
  Bring 1 cup water to simmer in small saucepan. Remove from heat. Add 2
  tablespoons sugar and espresso powder; stir to dissolve. Mix in
  liqueur. Submerge 1 biscuit in espresso mixture, turning to coat
  twice; shake excess liquid back into pan. Place dipped biscuit,
  sugared side facing out, around bottom side of 14-cup trifle dish,
  pressing against side of dish (biscuit may break). Repeat with enough
  biscuits to go around bottom sides of dish once. Dip more biscuits
  and arrange over bottom of dish to cover.
  
  Spoon 2 cups mascarpone mixture over biscuits; spread to cover.
  Sprinkle 1/4 cup ground chocolate over, making chocolate visible at
  sides of dish. Repeat with more biscuits dipped into espresso
  mixture, mascarpone mixture, and ground chocolate in 2 more layers
  each. Cover with 1 more layer of dipped biscuits and enough
  mascarpone mixture to reach top of trifle dish. Sprinkle remaining
  ground chocolate over, covering completely. Cover and chill overnight.
  
  Gently press stem end of largest chocolate leaves around edge of
  trifle. Fill center with smaller leaves. (Can be made 8 hours ahead;
  chill.)
  
  *Available at Italian markets, specialty foods stores, and some
  supermarkets.
  
  Makes 16 to 18 servings.
  
  From: Bon Appétit, December 2003
  
  MM Format by Dave Drum - 11 December 2004
  
  Uncle Dirty Dave's Archives
 
MMMMM

ENJOY!!!
--------
UNCLE DIRTY DAVE'S KITCHEN --
Home of Yaaaaa Hooooo Aaahhh!!! HOT SAUCE and Hardin Cider
 
If government wants us to respect the law it should set a
better example!!!


... A train won't run on a torn up track.

LABOR UNIONS - The folks who brought you weekends!!!
þ CMPQwk 1.42 5653 þ
--- Telegard/2/QWK v3.09.g2-sp4/mL
 * Origin: Outpost BBS - bbs.outpostbbs.net (1:18/200)