Text 7445, 67 rader
Skriven 2013-12-03 23:52:00 av Dale Shipp (1:261/1466.0)
   Kommentar till text 7417 av Michael Loo (1:123/140)
Ärende: Cumin/caraway
=====================
 -=> On 12-01-13  21:12,  Michael Loo <=-
 -=> spoke to Nancy Backus about traveling 534 <=-

 ML> The ones I can't warm up to are most often European ones,
 ML> though. Anything with dill or caraway is immediately suspect,
 ML> though their close relative cumin is a favorite. Funny thing
 ML> - in some cuisines, cumin and caraway are considered to be
 ML> interchangeable. For me, it would be the difference between
 ML> major yums and major yucks.

Cumin interchangeable with caraway?????  Do they have no taste?  There
is such a large difference in flavors that I don't see how anyone could
really belive that.

Here is a cake with only a little diary.  Use your Blue Mountain -- or
perhaps a coffee liquor.

MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Chocolate Truffle Cake
 Categories: Chocolate
      Yield: 10 servings
 
      8 oz Butter
    1/2 c  Sugar
    1/2 c  Coffee, strong brewed
      6 oz Semisweet or bittersweet
           -chocolate; cut-up
      2 oz Unsweetened chocolate
           -squares; cut-up
      4    Eggs
 
  Recipe by: 365 Great Chocolate Desserts - ISBN 0-06-016537-5
  Preparation Time: 1:07

  1. Preheat oven to 350 F. Line an 8-inch springform pan with foil.
  Butter foil generously. Dust with flour; tap out excess.

  2. In a 2-qt glass bowl, combine butter, sugar, coffee, semisweet
  chocolate, and unsweetened chocolate. Heat in a microwave on High 1
  1/2 to 2 mins, or until chocolate and butter are melted and mixture
  is smooth when stirred. Remove from heat. Whisk in eggs until smooth
  and well blended.

  3. Pour batter into prepared pan. Bake 50 to 55 mins, or until top
  has a crust and is dry to the touch. Let cool in pan. Run a sharp
  knife around edge of pan to loosen cake and remove springform side of
  pan. Invert cake to unmold, peel off foil, the place cake right side
  up on a serving plate. Store cake, covered, in refrigerator or
  freezer.
  
  NOTES : This is a dense, very rich cake and a very versatile chocolate
         recipe. It can be served alone as a dessert. You can slice it
         thinly and top it with whipped cream and fresh raspberries. You
         may set slices in raspberry sauce, blackberry sauce, strawberry
         sauce, creme anglaise, or melted vanilla ice cream.
  
  Posted by Dan Klepach
 
MMMMM


... Shipwrecked on Hesperus in Columbia, Maryland. 23:58:13, 03 Dec 2013
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