Text 5640, 95 rader
Skriven 2006-09-18 08:49:24 av Dave Drum (1:18/200)
     Kommentar till en text av Manny Rothstein
Ärende: Pre-War Scotch
======================
On 09-17-06 MANNY ROTHSTEIN Scribbled to DAVE SACERDOTE about Pre-War 

MR>Just a thought, Dave. I noticed that you lowered the reserve on the
MR>bottle of scotch. What would happen if you got no other bids and you
MR>lowered your reserve below $500 before the deadline?

I'd be obligated to pay him for the jug of hooch. I rather "gulped" when 
I got a notification from eBay that "Reserve price lowered on: Glen 
Crinan Pre-War Scotch Whisky / Whiskey - SEALED(Item #140028466449)"

You can take it to the bank that I went and made sure that I still had 
not met the reserve.    Bv)=

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Chocolate-Cherry, Pistachio & Raspberry Ice Cream Cake
 Categories: Chocolate, Desserts, Cakes, I scream, Fruits
      Yield: 8 servings
 
    1/2 c  Dried tart cherries
    1/2 c  Orange juice
  5 1/2 oz Pkg amaretti cookies*
    1/4 c  Almonds; toasted
      5 tb Unsalted butter; melted
  1 1/2 pt Chocolate ice cream;
           -softened
      3 oz Bar imported milk chocolate;
           -chopped
  1 1/2 pt Raspberry sorbet; softened
  1 1/2 pt Pistachio ice cream;
           -softened
      1 tb Grated orange peel
           Chocolate curls or add'l
           -amaretti cookies
           Hot Fudge Sauce
 
  Inspired by Neapolitan ice cream, this pretty dessert layers
  cherry-studded chocolate ice cream with pistachio ice cream and
  raspberry sorbet. The press-in, no-bake crust is made with Italian
  amaretti cookies.
  
  Boil dried tart cherries and orange juice in heavy small saucepan
  until all liquid is absorbed, stirring often, about 8 minutes. Remove
  pan from heat; cool completely.
  
  Line 9x9x2-inch metal baking pan with foil, extending over sides of
  pan. Finely grind cookies and almonds in processor; add butter and
  process until moist crumbs form. Press crumbs onto bottom of
  foil-lined pan. Place in freezer.
  
  Mix chocolate ice cream, chopped chocolate, and cherry mixture in
  medium bowl. Spoon over crust; smooth top. Freeze 30 minutes. Top with
  raspberry sorbet; smooth top. Freeze 30 minutes. Mix pistachio ice
  cream and orange peel in another medium bowl. Spoon over sorbet;
  smooth top (ice cream will come all the way up to top of pan). Cover
  and freeze until firm, at least 4 hours or overnight.
  
  Using foil as aid, lift ice cream cake from pan; peel off foil. Use
  spatula dipped into hot water to smooth sides of cake. Transfer cake
  to platter. Garnish top of cake with chocolate curls or amaretti
  cookies dipped halfway into room-temperature Hot Fudge Sauce. Cut
  cake into squares. Serve with Hot Fudge Sauce.
  
  Test-kitchen tip:
  
  Soften the ice cream and sorbet in the microwave on high in two to
  three 10-second intervals until just soft enough to spread. *Light,
  airy Italian almond macaroons that are available at some supermarkets
  and Italian markets.
  
  Makes 8 servings.
  
  Bon Appétit; March 2005
  
  MM Format by Dave Drum - 11 July 2005
  
  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!!!


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