Text 11750, 130 rader
Skriven 2014-04-04 06:47:00 av Dave Drum (75044.cooking)
     Kommentar till en text av Fred A Ball
Ärende: Puddin' Head #1
=======================
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Chocolate-Orange Pots De Crème w/Candied Orange Peel
 Categories: Desserts, Chocolate, Citrus, Puddings
      Yield: 2 servings
 
MMMMM--------------------CANDIED ORANGE PEEL-------------------------
      1    Orange
      1 c  Sugar; divided
    3/4 c  Water

MMMMM-----------------------POTS DE CRÈME----------------------------
    2/3 c  Whole milk
    1/2 c  Whipping cream
      1 tb Grand Marnier or other
           - orange liqueur
      1 ts Vanilla extract
      1 ts Fine grated orange peel
      4 oz Bittersweet (not
           - unsweetened) or semisweet
           - chocolate; chopped
      4 lg Egg yolks
      3 tb Sugar
 
  Lightly sweetened whipped cream
  
  The creamiest, most intense chocolate pudding you'll ever
  taste.
  
  For candied orange peel: Using vegetable peeler, remove
  orange part of peel from orange in long strips. Cut peel
  lengthwise into 1/8-inch-wide strips. Stir 3/4 cup sugar and
  3/4 cup water in heavy small saucepan over medium-low heat
  until sugar dissolves. Bring to boil. Reduce heat and simmer
  2 minutes. Add orange peel; simmer 15 minutes.
  
  Place remaining 1/4 cup sugar in small bowl. Using slotted
  spoon, remove peel from syrup and transfer to sugar. Toss to
  coat. Cool, tossing occasionally. Cover bowl and let stand
  at room temperature overnight.
  
  (Can be made 2 days ahead. Keep covered.)
  
  For pots de crème: Preheat oven to 350øF/175øC. Bring milk,
  cream, Grand Marnier, vanilla, and grated orange peel to
  boil in heavy medium saucepan. Remove from heat. Add
  chocolate and stir until melted and smooth. Whisk yolks and
  sugar in medium bowl until pale yellow, about 2 minutes.
  Whisk egg mixture into chocolate mixture. Strain into 2-cup
  measuring cup.
  
  Divide mixture between two 8-ounce custard cups. Place cups
  in small baking dish. Add enough water to baking dish to
  come halfway up sides of cups. Cover dish tightly with foil.
  Bake until custard is set, about 40 minutes. Remove cups
  from water in dish. Place in refrigerator uncovered until
  cool. Cover with plastic wrap and refrigerate until cold,
  about 6 hours.
  
  (Can be made 2 days ahead. Keep refrigerated.) Top with
  whipped cream, garnish with candied orange peel, and serve.
  
  Bon Appétit | February 2005
  
  Yield: Makes 2 servings
  
  MM Format by Dave Drum - 28 December 2010
  
  Uncle Dirty Dave's Archives
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Summer Berry Pudding
 Categories: Desserts, Fruits, Puddings, Breads
      Yield: 10 servings
 
      2 pt Strawberries, hulled,
           - quartered
      2 pt Blueberries
      2 pt Blackberries
      2 pt Raspberries
      1 c  + 2 tb sugar
      1    Vanilla bean, split
           - lengthwise
      1 lb Loaf brioche or challah; cut
           - in 1" slices
      6 tb Unsalted butter; room temp
    1/2 ts Ground cinnamon
 
  Special equipment: A 9"-10" diameter springform pan
  
  Line pan with plastic wrap. Place on a rimmed baking
  sheet. Combine all berries, 1 cup sugar, and 1/2 cup water
  in a large pot. Scrape in seeds from vanilla bean. Bring
  to a simmer, stirring to dissolve sugar. Simmer for 10
  minutes. Set berry sauce aside.
  
  Spread bread slices with butter. Mix remaining 2
  tablespoons sugar and cinnamon in a small bowl. Sprinkle
  over bread slices.
  
  Drizzle 1/2 cup warm berry sauce over bottom of pan. Line
  pan with a single layer of bread, cutting to fit as
  needed. Pour 1 1/2 cups berry sauce over. Repeat layering
  2 more times. Pour any remaining sauce over. Cover with
  plastic. Set a plate slightly smaller than pan on top of
  pudding to weigh down, keeping bread submerged. Chill for
  at least 1 hour and up to 2 days.
  
  Remove plate and plastic from top of pudding. Invert onto
  a plate. Release pan sides; remove pan and plastic.
  
  by Chris Ford; Rogue 24, Washington D.C.
  
  Bon Appétit | September 2011
  
  Yield: Makes 10 servings
  
  MM Format by Dave Drum - 20 September 2011
  
  Uncle Dirty Dave's Archives
 
MMMMM

... "A lie is terminological inexactitude." - Churchill
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