rlr@pyuxn.UUCP (Rich Rosen) (12/23/83)
Sorry for the delay. Here are two recipes for chocoholics. The first is
a chocolate truffle recipe taken from the Silver Palate Cookbook. They
were made by a friend of mine and were exquisite. When combined with the
hints provided by Martin Minow on coating chocolate, the result should be
even more incredible.
INGREDIENTS:
1/4 cup heavy cream
2 tablespoons Grand Marnier (or dark rum, Kahlua, Amaretto, etc.)
6 ounces German's Sweet Chocolate (this is actually bittersweet chocolate,
or more accurately, baking chocolate
with sugar added for the purpose of
baking--from S. Boynton's "Chocolate:
The Consuming Passion")
4 tablespons sweet butter, softened
powdered unsweetened cocoa
---------------------------------------------------------------------------
1. Boil cream in a small heavy pan until reduced to 2 tablespoons.
Remove from heat, stir in liqueur and chocolate, and return to
low heat. Stir until chocolate melts.
2. Whisk in softened butter. When mixture is smooth, pour into a shallow
bowl and refrigerate until firm, about 40 minutes.
3. Scoop chocolate up with a teaspoon and shape into rough 1-inch balls.
(Perhaps a melon ball (?) or a small ice cream scoop may be useful???)
Roll the truffle balls in the unsweetened cocoa.
4. Store truffles, covered, in the refrigerator. Let truffles stand at room
temperature for 30 minutes before serving.
The second recipe is for what I call Cheesecake Marcanello (after my former
housemates---Mark and Elo[ise]---who gave me the recipe. It is based on a
common recipe, but with some slight variations. It is so simple, *I* am able
to make it (and that's saying something).
INGREDIENTS:
3 eggs
4 tablespoons cocoa
1 cup sugar (1/4 cup for crust, 1/2 cup for filling, 1/4 cup for topping)
2 8-ounce packages of cream cheese
1 pint sour cream
1/2 teaspoon vanilla
1/4 cup melted oleo
1-1/4 cups crushed graham crackers (or graham cracker crumbs)
CRUST:
(The crust can be made from a pre-made graham cracker crust (why?) or from
graham cracker crumbs, but it's easy enough to take a package of 11 graham
crackers from your standard Nabisco/Sunshine/whatever box, put them in a
double plastic food storage bag, and crush the living daylights out of them,
leaving the makings of a fince crust. In any case...)
1. Mix 1/4 cup sugar into the crumbs. Pour mixture into pan (preferably a
9-inch springform pan), and add melted oleo to mixture. Press mixture
onto bottom and sides of pan.
FILLING:
1. {OPTIONAL} - Heat cream cheese in bag placed in heated water to soften.
(This is not quite as important if you are using an electric mixer
or egg beater.)
It is advisalbe to leave crust in freezer/refrigerator while making
filling.
2. Beat cream cheese in a mixing bowl until soft. Add 3 eggs and 1/2 cup
sugar. Beat until smooth.
3. Add 4 tablespoons cocoa (I add a little more), and (optionally) a dash of
liqueur (triple sec, Droste's bittersweet liqueur, e,g.). Mix in well.
4. Pour into crumb shell.
5. Bake in oven at 350 degrees for 20 minutes. Top should be solid. Cool on
wire rack for 10-15 mins. while preparing topping...
TOPPING:
1. Combine 1 pint sour cream, 1/4 cup sugar, and 1/2 teaspoon vanilla in
small bowl. Mix well.
2. Spread over top of cheesecake (after it has cooled). Best accomplished by
spooning the topping over the cake evenly.
3. Bake in oven at 450 degrees for 5 minutes. Cool on wire rack.
4. Refrigerate.
5. Eat. (As Boynton would say: "Serves one.")
I've never made the truffles myself, but I can vouch for their exquisitness.
As I mentioned, if I can make the cheesecake, anybody can.
Happy Holidays All!
--
Rich Rosen pyuxn!rlrrlr@pyuxn.UUCP (Rich Rosen) (12/23/83)
Sorry for the delay. Here are two recipes for chocoholics. The first is
a chocolate truffle recipe taken from the Silver Palate Cookbook. They
were made by a friend of mine and were exquisite. When combined with the
hints provided by Martin Minow on coating chocolate, the result should be
even more incredible.
INGREDIENTS:
1/4 cup heavy cream
2 tablespoons Grand Marnier (or dark rum, Kahlua, Amaretto, etc.)
6 ounces German's Sweet Chocolate (this is actually bittersweet chocolate,
or more accurately, baking chocolate
with sugar added for the purpose of
baking--from S. Boynton's "Chocolate:
The Consuming Passion")
4 tablespons sweet butter, softened
powdered unsweetened cocoa
---------------------------------------------------------------------------
1. Boil cream in a small heavy pan until reduced to 2 tablespoons.
Remove from heat, stir in liqueur and chocolate, and return to
low heat. Stir until chocolate melts.
2. Whisk in softened butter. When mixture is smooth, pour into a shallow
bowl and refrigerate until firm, about 40 minutes.
3. Scoop chocolate up with a teaspoon and shape into rough 1-inch balls.
(Perhaps a melon ball (?) or a small ice cream scoop may be useful???)
Roll the truffle balls in the unsweetened cocoa.
4. Store truffles, covered, in the refrigerator. Let truffles stand at room
temperature for 30 minutes before serving.
The second recipe is for what I call Cheesecake Marcanello (after my former
housemates---Mark and Elo[ise]---who gave me the recipe). It is based on a
common recipe, but with some slight variations. It is so simple, *I* am able
to make it (and that's saying something).
INGREDIENTS:
3 eggs
4 tablespoons cocoa
1 cup sugar (1/4 cup for crust, 1/2 cup for filling, 1/4 cup for topping)
2 8-ounce packages of cream cheese
1 pint sour cream
1/2 teaspoon vanilla
1/4 cup melted oleo
1-1/4 cups crushed graham crackers (or graham cracker crumbs)
CRUST:
(The crust can be made from a pre-made graham cracker crust (why?) or from
graham cracker crumbs, but it's easy enough to take a package of 11 graham
crackers from your standard Nabisco/Sunshine/whatever box, put them in a
double plastic food storage bag, and crush the living daylights out of them,
leaving the makings of a fine crust. In any case...)
1. Mix 1/4 cup sugar into the crumbs. Pour mixture into pan (preferably a
9-inch springform pan), and add melted oleo to mixture. Press mixture
onto bottom and sides of pan.
FILLING:
1. {OPTIONAL} - Heat cream cheese in bag placed in heated water to soften.
(This is not quite as important if you are using an electric mixer
or egg beater.)
It is advisalbe to leave crust in freezer/refrigerator while making
filling.
2. Beat cream cheese in a mixing bowl until soft. Add 3 eggs and 1/2 cup
sugar. Beat until smooth.
3. Add 4 tablespoons cocoa (I add a little more), and (optionally) a dash of
liqueur (triple sec, Droste's bittersweet liqueur, e,g.). Mix in well.
4. Pour into crumb shell.
5. Bake in oven at 350 degrees for 20 minutes. Top should be solid. Cool on
wire rack for 10-15 mins. while preparing topping...
TOPPING:
1. Combine 1 pint sour cream, 1/4 cup sugar, and 1/2 teaspoon vanilla in
small bowl. Mix well.
2. Spread over top of cheesecake (after it has cooled). Best accomplished by
spooning the topping over the cake evenly.
3. Bake in oven at 450 degrees for 5 minutes. Cool on wire rack.
4. Refrigerate.
5. Eat. (As Boynton would say: "Serves one.")
I've never made the truffles myself, but I can vouch for their exquisiteness.
As I mentioned, if I can make the cheesecake, anybody can. Don't take the
suggestion of using an ice cream scoop to mold truffles even semi-seriously,
unless you are truly of the genus gourmandus chocoholicus. Enjoy.
Happy Holidays All!
--
Rich Rosen pyuxn!rlr