#1 2009-01-07 15:52:45
So I'm sharing a photo.
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#2 2009-01-07 15:54:49
Also, since there are some cooks on the board here, can I get suggestions with recipes for a good dessert that is easily portable and can can be portioned, like cupcakes or cut into squares? Something Italian would be nice.
Thanks all, for letting High Street meet my boredom needs today.
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#3 2009-01-07 16:00:07
Bread pudding
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#5 2009-01-07 16:05:49
Hmm. Bread pudding isn't a bad idea...
Other thoughts?
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#6 2009-01-07 16:06:44
Is that really you Wog? If so, you are kinda cute in a kinky sky diver way...
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#7 2009-01-07 16:09:13
Yeah, it's me. I mean I don't know how you can judge anything with that bowling ball cap on my head and the gay goggles...
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#8 2009-01-07 16:17:03
I just made a nice fruit shortcake thing. I have a Black and Decker Shell Baker though which helps to make the cups out of a shortcake recipe.
I make the shortcake cups then fill them with a mixture I make out of the following:
Blackberries
Blueberries
Diced strawberries
Sliced Kiwi
Sliced grapes-Green and Red
Sliced Bananas-Optional
Diced Pears-Optional
Nectarines
Depending on how much you want to make you eyeball the amount of fruit. Toss this with granulated sugar, again depending on the amount of fruit used. Add a splash to 1 oz. Marschino Liqueur. Let marinate in fridge until chilled and serve in the pastry cups.
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#9 2009-01-07 16:19:05
Ok, Scotty's is more along the lines of what I want, but maybe a pastry shell instead...
And if anyone has any sort of dessert that would make use of red wine or champagne, that too would be highly awesome.
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#10 2009-01-07 16:24:18
Roger_That wrote:
Yeah, it's me. I mean I don't know how you can judge anything with that bowling ball cap on my head and the gay goggles...
Yeah, but the 'chute harness makes your tits look HUGE.
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#11 2009-01-07 16:29:49
My tits are huge.
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#12 2009-01-07 16:33:12
Roger_That wrote:
Yeah, it's me. I mean I don't know how you can judge anything with that bowling ball cap on my head and the gay goggles...
You can keep those on just for giggles.
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#13 2009-01-07 16:33:46
Roger_That wrote:
My tits are huge.
ORLY? Where are the pics to prove so?
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#14 2009-01-07 16:38:06
That is the most punk-rock pic evar.
You are very brave.
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#15 2009-01-07 16:45:15
OK, you with the nice chubby chest, here you go.
But I want a better picture.
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Chocolate Torte with Blueberry Wine Coulis
Prep Time: 20 minutes
Cook Time: 45 minutes
Ingredients:
* 2 cups chopped semi-sweet chocolate
* ¾ cup butter
* 1/3 cup cocoa powder
* ½ tsp instant espresso powder
* 5 eggs
* 1 cup minus 1 tablespoon granulated sugar
* 1 tbsp all-purpose flour
* Blueberry Wine Coulis (see below)
Torte Preparation:
Preheat the oven to 350F. Lightly butter 9-inch springform pan. In a medium saucepan, melt chocolate & butter over low heat. Mix in cocoa & espresso powders until smooth and set aside for a few minutes to cool. While chocolate is cooling, whisk together eggs, sugar & flour until completely combined and foamy. Fold egg mixture into the chocolate until the color is uniform and pour batter into the springform pan.
Bake for 45 minutes until a toothpick pulls out moist crumbs when inserted near the center of the torte. Allow cake to cool in the pan on a rack for 15 minutes. Run a knife around the edge of the torte in the pan to loosen the sides. Cool for 5 minutes and remove the sides of the pan. Invert the cake on a serving platter and cool completely before serving with the coulis.
Makes 10 servings.
==================================
Blueberry Wine Coulis
Prep Time: 5 minutes
Cook Time: 5 minutes
Ingredients:
* 1 lb blueberries
* 1 cup dry blueberry wine (or a good dry berry wine - raspberry also works well)
* 6 tbsp granulated sugar
* ¼ tsp ground cinnamon
Coulis Preparation:
In large saucepan, bring all ingredients to a simmer over medium heat. Continue to simmer, half-covered, for about 5 minutes, then remove it from the heat. Process the mixture in the blender and strain out and discard all the solid bits. Chill & stir before serving.
Makes 2 cups.
Last edited by whosasailorthen (2009-01-07 16:47:05)
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#16 2009-01-07 16:45:15
Champagne Sorbet is really good with assorted berries
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#17 2009-01-07 16:54:39
Ok, so Sailor wins so far. How about something with espresso? That could be an interesting dessert...
Maybe another pic later, but I gotta run now.
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#18 2009-01-07 16:57:17
Roger_That wrote:
Ok, so Sailor wins so far. How about something with espresso? That could be an interesting dessert...
Maybe another pic later, but I gotta run now.
It's got fucking espresso *in* it, RT.
Cripes... I dig through my shit and find a recipe that hits every freakin' button on a woman's gastronomic g-spot map (chocolate, fruit, espresso, cinnamon and wine), and the lady complains there's not enough espresso.
*sigh*
(...and to top that, I got stiffed on the picture... grrr....)
Last edited by whosasailorthen (2009-01-07 17:02:46)
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#19 2009-01-07 17:08:19
Nice smile. That wasn't so hard, was it?
Here's my recipe for bread pudding, easily adaptable to your taste preferences. It's improvised from scratch (I like to cook) and I vary it each time I make it. Every bite offers a slightly different taste.
Preheat your hot box to 350 degrees.
So you need some bread. I've used yeasty Como bread (an authentic Lombardy sourdough, available at Safeway) as well as Johnny bread (multigrain, with seeds, nuts, molasses & honey) and challah bread. Slice the bread, toast it all lightly in the oven, then tear it up into bite sized pieces. Pick a bread with flavor, extra points if it has some texture too
Take a pint of Heavy Whipping cream, stick it in the freezer for 10 minutes so it’s easier to whip, whip it up with a cup or so of fine Baker’s Sugar. Add an egg (or two) at the end for more traditional bread pudding congealing action. Plus some vanilla bean, the real deal, if you gots some. Maybe a splash of whiskey for good luck.
Lightly sautee a basket of raspberries in a little butter (may also include a handful of blackberries, strawberries, and blueberries). The point of this was really just to bled a little butter into the mix more than cooking the berries, I like butter. Sautee it for a minute or less. Add some almonds, walnuts or pecans at this time if you have them.
Throw the bread in the baking pan, add the berries, also a fistful of dark chocolate chips, then pour the cream on top, then tossed everything lightly to distribute the goods. I sprinkle a couple of tablespoons of Turbinado sugar on top, that will carmelize best from the heat of the oven. Bake the whole shebang until it browns & crisps on top, probably 10-12 minutes.
Variations. . . more or less egg, whites only or with yolk, you can also swirl in the egg separately from the whipping cream. Feel free to add cinnamon, nutmeg, lemon zest or blend up a little whiskey sauce with bourbon reduction & sugar.
Narcotically delicious. Bon appetit!
PS - Sailor's torte looks like the bomb diggity.
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#20 2009-01-07 17:15:16
If you wanted more espresso to go with Sailor's dessert, she could garnish it with my "macadamia bark". Melt white and dark Ghirardelli chocolate, add 1 TBSP of espresso powder to the dark chocolate as it melts on the double boiler. On a clean granite countertop, ribbon the dark and white chocolate in strips, then swirl it artistically. Top with finely chopped macadamia nuts before the whole mess cools. Break/cut into pieces.
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#21 2009-01-07 18:09:32
I would go with some Reese's Peanut Butter Cups. They are easily seperated and in a tidy package - much like your package in your skydive get-up.
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#22 2009-01-07 19:09:12
My other favourite would have been a nice old American standard... (but it didn't cover the wine angle).
=========================================
Apple Brown Betty w/ Hard Sauce
Ingredients:
2 1/2 lb. Golden Delicious or Granny Smith apples, peeled, cored and cut into slices 1/4 inch thick
3/4 cup granulated sugar
1 tsp ground cinnamon
1/4 tsp fresh grated nutmeg
2 cups dried white bread crumbs or graham cracker crumbs
4 tbsp (1/2 stick or 2 oz) unsalted butter, melted
Hard Sauce for serving (see below - or you can use vanilla or butter pecan ice cream)
Brown Betty Preparation:
Preheat oven to 400°F/200°C.
In large bowl, toss apples with granulated sugar, cinnamon & nutmeg. Mound the apples in a roasting pan just large enough to hold them comfortably.
Roast, turning twice, until fork-tender, about 1 hour. Drain the apples, reserving the liquid. Let cool. In a food processor, puree the apples, adding the reserved liquid as needed to make a thick applesauce.
Reduce the oven temperature to 375°F/190°C. In a bowl, toss the bread crumbs with melted butter. Sprinkle half of the crumbs over the bottom of an 8-inch round or square baking pan. Pour applesauce over the crumbs and sprinkle the remaining crumbs on top. Bake for 20 minutes.
To serve, spoon into small bowls and top with the hard sauce or ice cream.
Makes 6-8 servings.
================
Hard Sauce
(If you've ever been to England you may know this as the stuff they use on plum pudding. It's also nice on this Brown Betty or even on baked apples.)
Hard Sauce Preparation:
Combine 8 tbsp (1 stick or 4 oz) unsalted butter*, at room temperature, with 1 cup sifted confectioners’ sugar, 1 tbsp. dark rum or brandy or 1 tsp. vanilla extract, and 1/8 tsp. freshly grated nutmeg. Mix well to blend. Refrigerate before serving.
*(I prefer to use European cultured butter when I cook.)
Last edited by whosasailorthen (2009-01-07 19:11:37)
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#23 2009-01-07 19:38:02
Jezuss Sailor, you're never gonna score with the Italian wench by giving her all she wants and more...
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#24 2009-01-07 19:42:17
Roger_That wrote:
Also, since there are some cooks on the board here, can I get suggestions with recipes for a good dessert that is easily portable and can can be portioned, like cupcakes or cut into squares? Something Italian would be nice.
I've made these fruit and carrot muffins for 30 years. They've no sugar, no milk, no oil, no water.
2 C chopped pineapple
2 C apple sauce
2 C grated carrot
4 C whole wheat flour
4 good sized eggs, beat egg whites stiff, if you're ambitious
3 tsp cinnamon and/or nutmeg
3 tsp baking soda
3 tsp baking powder
1 C raisins and/or chopped walnuts.
Bake at 350 for 40 minutes.
Makes 24, 2 12-Cup Muffin Tins worth.
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#25 2009-01-07 19:54:16
no marijuana? no wanna.
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#26 2009-01-07 21:23:38
You are awesome, RT!! Side banner, stat!
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#27 2009-01-07 22:20:39
icangetyouatoe wrote:
You are awesome, RT!! Side banner, stat!
Auto-edited on 2020-08-02 to update URLs
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#28 2009-01-08 08:41:57
HAHAHAHHA. You guys crack me up. This recipe collection was well worth sharing the photo. And sailor, I saw the espresso. I am just curious if anyone has a recipe that is purely espresso based, for future reference...since I've got such a great collection here. Can't hurt to have more!
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#29 2009-01-08 09:19:44
Roger_That wrote:
HAHAHAHHA. You guys crack me up.
Now you mention it, here with your ankles over your ears, just who is that guy on top of you?
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#30 2009-01-08 09:22:28
Random instructor. He was hot, but alas...married.
I have to jump a few more times before I can stop tandem jumping.
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#31 2009-01-08 10:26:46
Soon you will be Airborne, Roger_That.
Congratulations will be in order.
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#32 2009-01-08 10:33:04
Rice Krispie Treats went over well at my wedding.
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#33 2009-01-08 10:47:08
MSG Tripps wrote:
Soon you will be Airborne, Roger_That.
Congratulations will be in order.
My uncle was a paratrooper in Vietnam.
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#34 2009-01-08 11:03:22
Roger_That wrote:
My uncle was a paratrooper in Vietnam.
Ah, a hardcore Bro. He is still around?
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#35 2009-01-08 11:09:30
MSG Tripps wrote:
Roger_That wrote:
My uncle was a paratrooper in Vietnam.
Ah, a hardcore Bro. He is still around?
Yup... he sure is. I just saw him at Christmas. He's a good guy.
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#36 2009-01-08 13:05:51
Banjo wrote:
Rice Krispie Treats went over well at my wedding.
Louisiana Saturday Night!
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#37 2009-01-08 14:09:29
Roger_That wrote:
He's a good guy.
Next time you see him [if you remember] tell him some said "Wecome home."]
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#38 2009-01-09 00:03:47
MSG Tripps wrote:
Roger_That wrote:
He's a good guy.
Next time you see him [if you remember] tell him some said "Wecome home."]
Will do, and I never forget important things.
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#39 2009-02-05 12:33:19
Bumpity Bump Bump! I think Choad needs to add his Key Lime Pie here.
I cannot believe what a great collection of recipes I'm scoring from people on High Street. awesome!
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#40 2009-02-23 21:48:46
Mo bump!!!
I'll give a slice o' that key lime pie a day in court!!! (natural born killers)
C'mon Choad.... I'm jonesing for your pie!
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