Text 9499, 101 rader
Skriven 2006-12-30 22:19:00 av JIM WELLER (1:123/140)
     Kommentar till en text av CAROL SHENKENBERGER
Ärende: Canned Soups
====================
 -=> Quoting Carol Shenkenberger to Jim Weller <=-

 JW> you don't make Minnesota style gagorific casseroles now do you.

 CS> Well, I dunno (tucks toe in carpet).  maybe.... Sometimes.  Not
 CS> everything i make is fancy!

Same here. I do make tuna wiggle here once in a while.

MMMMM-----Meal-Master - formatted by MMCONV  2.10

     Title: 1996: Bostini Cream Pie
Categories: Tnt, Cakes
  Servings: 8

           THE CUSTARD
    3/4 c  whole milk
  2 3/4 TB cornstarch
      1    whole egg, beaten
      9    egg yolks, beaten
  3 3/4 c  heavy whipping cream
    1/2    vanilla bean
    1/2 c  + 1 tablespoon sugar
           THE ORANGE CHIFFON:
  1 1/2 c  cake flour
    3/4 c  extra-fine sugar
  1 1/3 ts baking powder
    1/3 ts salt
    1/3 c  canola oil
    1/3 c  beaten egg yolks (3 to 4
           yolks)
    3/4 c  fresh orange juice
  1 1/2 TB grated orange zest
      1 ts vanilla
      1 c  egg whites (about 8 large)
      1 ts cream of tartar
           THE CHOCOLATE GLAZE:
      8 oz semisweet chocolate
      8 oz unsalted butter

This dessert from Donna Scala and Kurtis L. Baguley of Bistro Don
Giovanni was the hands-down winning recipe for 1996 -- maybe for the
entire 20 years. The Food and Wine staff enthusiastically dug into the
individual desserts, and then the fun began. "Awesome!" "Terrific!"
"Over the top!" and "Wow" were some of the comments. "This is the best
thing I have ever put in my mouth!" A few people giggled. Spoons were
licked clean and there were smiles all around. One word of advice,
however: The portions are large; you may want to share one with a close
friend.
                 
INSTRUCTIONS: To prepare the custard: Combine the milk and cornstarch in
a bowl; blend until smooth. Whisk in the whole egg and yolks, beating
until smooth. Combine the cream, vanilla bean and sugar in a saucepan
and carefully bring to a boil. When the mixture just boils, whisk a
ladleful into the egg mixture to temper it, then whisk this back into
the cream mixture. Cook, stirring constantly, until the mixture is thick
enough to coat the back of a spoon. Strain the custard and pour into 8
large custard cups. Refrigerate to chill.

To prepare the chiffons: Preheat the oven to 325 . Spray 8 molds with
nonstick cooking spray. You may use 7-ounce custard cups, ovenproof wide
mugs or even large foil cups. Whatever you use should be the same size
as the custard cups.

Sift the cake flour, sugar, baking powder and salt into a large bowl.
Add the oil, egg yolks, orange juice, zest and vanilla. Stir until
smooth, but do not overbeat.

Beat the egg whites until frothy. Add the cream of tartar and beat until
soft peaks form. Gently fold the beaten whites into the orange batter.
Fill the sprayed molds nearly to the top with the batter.

Bake approximately 25 minutes, until the cakes bounce back when lightly
pressed with your fingertip. Do not overbake. Remove from the oven and
let cool on a wire rack. When completely cool, remove the cakes from the
molds. Cover the cakes to keep them moist.

To prepare the glaze: Chop the chocolate into small pieces. Place the
butter in a saucepan and heat until it is just about to bubble. Remove
from the heat; add the chocolate and stir to melt. Pour through a
strainer and keep warm.

To assemble: Cut a thin slice from the top of each cake to create a flat
surface. Place a cake flat-side down on top of each custard. Cover the
tops with warm chocolate glaze. Serve immediately.

From: San Francisco Chronicle Top 40 Recipes over 20 Years
 
MMMMM-------------------------------------------------

Cheers

Jim, in Yellowknife




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