Text 10731, 166 rader
Skriven 2014-03-10 05:13:00 av Dave Drum (74205.cooking)
     Kommentar till en text av Fred A Ball
Ärende: Not Twinkies #2
=======================
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Lemon Cakes w/Basil Lemon Syrup
 Categories: Cakes, Desserts, Citrus
      Yield: 11 servings
 
MMMMM---------------------------CAKES--------------------------------
    1/2 c  Unsalted butter; softened
           +=PLUS=+
  1 1/2 tb Butter; melted
    3/4 c  Matzo cake flour +
           - additional for dusting
    2/3 c  + 1/4 cup sugar
    1/4 ts Salt
      3 lg Eggs; separated, room temp
           - for 30 min
      2 tb Fresh lemon juice
      1 tb Fine grated lemon zest

MMMMM---------------------------SYRUP--------------------------------
  1 1/4 c  Sugar
  1 1/2 c  Water
      1    (4" X 1") strip fresh lemon
           - zest
    1/2 c  Fresh lemon juice
      8 lg Fresh basil sprigs

MMMMM-----------------------WHIPPED CREAM----------------------------
      1 c  Chilled heavy cream
 
  Special equipment: a muffin pan with 12 (1/2-cup) muffin cups
  
  Garnish: small fresh basil leaves
  
  Sweet basil scents the lemony syrup and makes these delicate
  little cakes deliciously modern. View more Passover menu
  ideas in our slideshow.
  
  Make cakes: Put oven rack in middle position and preheat oven
  to 350°F. Lightly brush 8 muffin cups with some of melted
  butter and chill 2 minutes, then butter again and chill 1
  minute more. Dust cups with matzo cake flour, knocking out
  excess.
  
  Beat together softened butter, 2/3 cup sugar, and 1/8 ts
  salt in a large bowl with an electric mixer at med-high
  speed until pale and fluffy, then add egg yolks, 1 at a
  time, beating until well blended. Beat in lemon juice and
  2 teaspoons zest until combined. Add flour and mix at low
  speed until just combined.
  
  Beat whites with remaining 1/8 teaspoon salt in another
  bowl with cleaned beaters until they hold soft peaks. Add
  2 tablespoons sugar, a little at a time, beating, then beat
  until whites just hold stiff peaks. Stir one fourth of whites
  into yolk mixture to lighten, then fold in remaining whites
  gently but thoroughly. Spoon batter into 8 prepared muffin
  cups.
  
  Blend remaining 2 tablespoons sugar and 1 teaspoon zest with
  your fingertips and sprinkle over batter, then bake until
  cakes are puffed, edges are golden, and a wooden pick or
  skewer inserted in center of cake comes out clean, 20 to 25
  minutes. Cool cakes in pan on a rack 15 minutes, then lift
  out cakes carefully (tops will break easily) and cool
  completely on rack.
  
  Make syrup: Bring all syrup ingredients to a boil, covered,
  in a 3-quart heavy saucepan over moderate heat, stirring
  occasionally, then remove lid and boil 10 minutes. Pour
  syrup through a sieve into a bowl, pressing on and then
  discarding solids. Cool to room temperature.
  
  Assemble dessert: Beat cream in a bowl with cleaned beaters
  until it just holds stiff peaks.
  
  Spoon 1/4 cup syrup into each of 8 shallow bowls and top with
  cakes. Spoon whipped cream on top of cakes.
  
  Recipe by Ruth Cousineau
  
  Serves 10 to 12
  
  April 2005 | Gourmet
  
  Meal Master Format by Dave Drum - 15 September 2008
  
  Uncle Dirty Dave's Archives
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Chocolate Whiskey Bundt Cake
 Categories: Cakes, Desserts, Booze
      Yield: 13 servings
 
      1 c  Cup unsweetened cocoa powder
           - (not Dutch-process)
           +=PLUS=+
      3 tb Cocoa powder for dusting
           - pan
  1 1/2 c  Brewed coffee
    1/2 c  American whiskey
      1 c  Unsalted butter; in 1"
           - pieces
      2 c  Sugar
      2 c  All-purpose flour
  1 1/4 ts Baking soda
    1/2 ts Salt
      2 lg Eggs
      1 ts Vanilla
 
  Special equipment: a 10" bundt pan (3 1/4 inches deep; 3-qt
  capacity)
  
  Accompaniment: lightly sweetened whipped cream
  
  Garnish: confectioners sugar for dusting
  
  Most of the alcohol in this cake cooks off, but a distinct
  whiskey flavor remains.
  
  Put oven rack in middle position and preheat oven to 325ºF.
  Butter bundt pan well, then dust with 3 tablespoons cocoa
  powder, knocking out excess.
  
  Heat coffee, whiskey, butter, and remaining cup cocoa powder
  in a 3-quart heavy saucepan over moderate heat, whisking,
  until butter is melted. Remove from heat, then add sugar
  and whisk until dissolved, about 1 minute. Transfer mixture
  to a large bowl and cool 5 minutes.
  
  While chocolate mixture cools, whisk together flour, baking
  soda, and salt in a bowl. Whisk together eggs and vanilla in
  a small bowl, then whisk into cooled chocolate mixture until
  combined well. Add flour mixture and whisk until just combined
  (batter will be thin and bubbly). Pour batter into bundt pan
  and bake until a wooden pick or skewer inserted in center comes
  out clean, 40 to 50 minutes.
  
  Cool cake completely in pan on a rack, about 2 hours. Loosen
  cake from pan using tip of a dinner knife, then invert rack
  over pan and turn cake out onto rack.
  
  Cook's Note: This cake improves in flavor if made at least 1
  day ahead and kept, in a cake keeper or wrapped well in plastic
  wrap, at cool room temperature. It can be made up to 5 days
  ahead and chilled. Bring to room temperature before serving.
  
  Recipe by Alexis Touchet
  
  September 2005 | Gourmet
  
  Makes 12 to 14 servings
  
  Meal Master Format by Dave Drum - 19 October 2008
  
  Uncle Dirty Dave's Archives
 
MMMMM

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