Text 31061, 106 rader
Skriven 2009-11-14 20:54:00 av JIM WELLER (1:123/140)
     Kommentar till en text av DAVE SACERDOTE
Ärende: Stonewall Kitchen
=========================
-=> Quoting Dave Sacerdote to Jim Weller <=-

 DS> Stonewall Kitchens [...]  Maryanne and I
 DS> first visited their store when they were a small but interesting food
 DS> shop with a little driveway on US1.  At the time - just getting 
 DS> started - they had outstanding foods, all made on the premises, and
 DS> prices that were dear but fair for the quality.

 DS> We were there last month, and the place has come quite far since those
 DS> days.  They are now a campus of buildings with their retail stores,
 DS> manufactury, and classrooms offering cooking classes.  

 DS> They've also been "discovered" and the prices are twice as deal and 
 DS> half as fair. [g]  But, as you noted, the quality is quite high.
    
The best deal I could find on the Internets was $8.95 for 13 oz.
which makes it about twice as much a good supermarket brand and
four times as much as crappy overly sugared jams. So, still a good
value, but just barely.

Tip: cheap, crappy, overly sugared jams can be improved with the
judicious addition of lemon juice and Angostura bitters.

Jam cake:

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

     Title: Todd's Orange And Raspberry Cake
Categories: Cakes, Frosting, Fruit
  Servings: 8

           CAKE:
           Butter; for greasing the
           pans
           Flour; for dusting
  18.25 oz box white cake mix
           (recommended: Duncan Hines
           Moist Deluxe)
      1 lg orange; zested, about 1/4
           cup
  1 1/3 c  no pulp orange juice
      3    egg whites
      2 TB vegetable oil
           FROSTING:
      4 TB unsalted butter; room temp
    1/3 c  creme fraiche
      1 lb powdered sugar
    1/4 c  raspberry jam
           Water; as needed
    1/4 c  raspberry jam
      6 oz fresh raspberries

For the cake: Arrange an oven rack in the center of the oven.
Preheat the oven to 350 degrees F. Butter and flour the bottom and
sides of 2 nonstick, 8-inch round, baking pans. Set aside.

In the bowl of a stand mixer, fitted with a whisk attachment,
combine the cake mix and orange zest. Mix for 20 seconds at low
speed until the zest is incorporated. Add the orange juice, egg
whites, and vegetable oil. Blend at low speed for 30 seconds.
Increase the speed to medium and beat for 2 minutes, scraping the
bottom and sides of the bowl with a spatula, as needed. Divide the
batter between the prepared pans and bake until golden and a cake
tester inserted into the center of the cakes comes out clean, about
30 to 32 minutes. Remove from the oven and cool the pans on a wire
rack for 15 minutes. Turn the cakes out onto a wire rack and allow
to cool completely, about 1 hour.

For the frosting: In the bowl of a stand mixer, fitted with a paddle  
attachment, beat together the butter and creme fraiche at high speed  
until smooth, about 10 seconds. With the machine running at medium-
low speed, gradually add the powdered sugar until incorporated. Add
the raspberry jam and increase the speed to high. Beat until the
frosting is smooth and spreadable, adding water, 1 teaspoon at a
time, if needed.

To assemble the cake: Arrange 1 cake layer, flat side up, on a cake  
stand. Using a spatula, spread a thin layer of frosting on top
leaving a 1/2-inch border. Spread 1/4 cup of raspberry jam on top of
the frosting. Arrange the other cake layer on top. Using a spatula,
frost the top and sides of the cake. Decorate with fresh rasp-
berries. Cut the cake into wedges with a slightly wet knife and
serve.

Store the cake in a plastic container in the refrigerator. Allow the  
refrigerated cake to stand at room temperature for 30 minutes before  
serving.

Recipe By: Giada De Laurentiis

From: Terry Pogue To: Foodwine
 
MMMMM-------------------------------------------------



Cheers

YK Jim


... The 2nd Law of Thermodynamics says crap gets crappier as time passes.

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