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BS: A Fancy Dessert Recipe

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frogprince 11 Aug 15 - 03:44 PM
Don Firth 11 Aug 15 - 04:19 PM
Janie 11 Aug 15 - 06:45 PM
GUEST 11 Aug 15 - 10:26 PM
Janie 11 Aug 15 - 11:33 PM
Janie 11 Aug 15 - 11:56 PM
michaelr 12 Aug 15 - 12:40 AM
Janie 12 Aug 15 - 01:15 AM
Janie 12 Aug 15 - 01:27 AM
GUEST 12 Aug 15 - 05:41 PM
GUEST 12 Aug 15 - 06:58 PM
Janie 12 Aug 15 - 07:08 PM
michaelr 13 Aug 15 - 01:58 AM
frogprince 13 Aug 15 - 02:46 PM
Janie 13 Aug 15 - 07:19 PM
GUEST,Aloysius Chuckabutty 14 Aug 15 - 02:57 AM
Micca 14 Aug 15 - 09:35 PM
Janie 15 Aug 15 - 04:08 PM

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Subject: BS: A Fancy Dessert Recipe
From: frogprince
Date: 11 Aug 15 - 03:44 PM

Be sure to follow these directions precisely, and allow ample preparation time.
Find two drinking glasses; I use 12 oz. size.
In one glass, drop in strawberries, blackberries, and raspberries until they are close to the top. If you don't have the raspberries or the blackberries, drop in a chunk of peach. Add a gob of smooth peanut butter. Add some cinnamon. Pour in milk , filling close to the top.
Drop chunks of vanilla or neopolitan ice cream ( we use sugar free because my wife is diabetical) in the second glass until it's close to the top. Pour in milk, filling close to the top.
Dump the first glass in the blender. Run at "smoothie" or higher until smooth.
Add the second glass. Run on "stir" for a few seconds until the ice cream is mostly blended in.
Serves two, unless you want different sized servings.


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Subject: RE: BS: A Fancy Dessert Recipe
From: Don Firth
Date: 11 Aug 15 - 04:19 PM

Cole slaw!!???

Oh. 'Scuse me. Different thread.

Don Firth

P. S. Sounds good, froggy!


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Subject: RE: BS: A Fancy Dessert Recipe
From: Janie
Date: 11 Aug 15 - 06:45 PM

Now, now, Don. Which would you rather have, a bowl of creamy coleslaw or a luscious fruit and ice cream smoothie?

Wait--don't answer that!


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Subject: RE: BS: A Fancy Dessert Recipe
From: GUEST
Date: 11 Aug 15 - 10:26 PM

It sounds like "vomit in a glass."

FANCY....nope it does not suit my fancy.

red, pink, brown and blue -I'm pretty sure it looks like vomit too ... even the chunks.

You and your wife need to go out to a nice, dress-up, fancy dinner.

Wimpy's wearing overalls does not qualify.


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Subject: RE: BS: A Fancy Dessert Recipe
From: Janie
Date: 11 Aug 15 - 11:33 PM

Not for the sugar, fat or cholesterol challenged.

Use strawberries, blueberries, black or raspberries, or peaches. Any summer berry or sweet juicy fruit will be fine. If using peaches, peel and cut into small pieces and toss with a little lemon juice. If using strawberries, cut into halves or quarters. You may add a little sweetener, toss in a bowl and let the fruit stand for an hour or so in the fridge in order for some juice to to leach out and accumulate, but that is optional.

Make a rolled biscuit recipe, using butter for the fat and cream or half-and-half for the milk. Add a tablespoon of sugar and a 1/2 teaspoon of salt. Cut with a 2 1/2 inch to 3 inch biscuit cutter and bake according to your recipe.

Allow biscuits to cool to room temperature. Slice or tear in half.

While the biscuits are cooling make your own whipped cream, using heavy or whipping cream. Make sure all ingredients are chilled and also the metal bowl and beaters. Go light on sweetening the cream. Let the fruit be the main sweetener.

Spoon a generous portion of the fruit onto the bottom half of the biscuit and drizzle a little juice on. Add a dollop of the whipped cream, add the top of the biscuit, a little more of the fruit on top of that, a dap of the whipped cream and a drizzle of the juice from the fruit.

Prepare to die a happy death from the sheer indulgent richness of summer, right in this moment of lovely excess.


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Subject: RE: BS: A Fancy Dessert Recipe
From: Janie
Date: 11 Aug 15 - 11:56 PM

Best if preceded by a meal straight from the garden or your local farmers market that includes snap beans cooked as you like, sliced vine ripe heirloom tomatoes, cantaloupe, corn-on-the-cob, cucumbers and onions briefly marinaded in apple cider vinegar, water and salt, flash sauted zuccini/yellow crook-necked squash (still very small off the vine and briefly marinated with in olive oil, lemon juice, garlic and tarragon) or lightly breaded in a cornmeal batter patty-pan squash and flash fried. Meat optional.

This menu will likely kill the cook, who died of starvation or a heart attack from stress at the formidable task of getting everything ready and at the right hot or cold temperature at the perfect time for all to sit down to the perfect summer supper. You will likely die right afterwards from clogged arteries, etc. But all will die with smiles on their faces and the last memories of all will include happy taste buds.


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Subject: RE: BS: A Fancy Dessert Recipe
From: michaelr
Date: 12 Aug 15 - 12:40 AM

"Make a rolled biscuit recipe."

Huh?


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Subject: RE: BS: A Fancy Dessert Recipe
From: Janie
Date: 12 Aug 15 - 01:15 AM

Here is the recipe I use, michaelr, but anyone who makes biscuits will have their own. Changes or additions for the desert biscuit recipe will be in parentheses

1 3/4 cups sifted, all purpose flour
1/2 teaspoon salt (additional 1/2 teaspoon salt)
3 teaspoons double acting baking powder
(1 tablespoon sugar)
4-6 tablespoons chilled shortening, lard or butter or any combination (4-5 tablespoons butter only - for this desert, want the biscuits more fluffy than flaky, i.e. short)
3/4 cup milk (light cream or half-and-half)

Sift together the dry ingredients. Cut the fat into the the dry ingredients until the texture of coarse oatmeal. Make a well in the center and add the milk (cream) all at once. Stir cautiously until no danger of spillage, then stir vigorously until dough is moistened and mostly pulls from side of bowl. A scant 30 seconds.

Gather the dough gently in your hand and turn out on a pastry cloth or floured board. I strongly recommend a pastry cloth - store in a baggy in the freezer when not in use. Flour hands lightly and knead the dough for another scant 30 seconds. dough should not be knobby or sticky. For this desert recipe, gently pat or roll out dough to 1 inch and cut with lightly floured biscuit cutter. Don't ever twist the cutter, regardless of thickness or intended use of biscuits. Handle remaining dough as gently as possible and use as little flour as you can to reshape and pat to finish cutting the rounds. Place on baking sheet, 1 inch apart. Bake in 450F oven for 12-15 minutes until lightly browned.


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Subject: RE: BS: A Fancy Dessert Recipe
From: Janie
Date: 12 Aug 15 - 01:27 AM

Another reason for using less fat to cut into the flour is because of the additional fat in the cream vs milk. Makes a difference in the texture even though not cut into the flour mixture.


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Subject: RE: BS: A Fancy Dessert Recipe
From: GUEST
Date: 12 Aug 15 - 05:41 PM

Follow Janie...not the Frog.


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Subject: RE: BS: A Fancy Dessert Recipe
From: GUEST
Date: 12 Aug 15 - 06:58 PM

"And, we all went to heaven in a little row boat"


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Subject: RE: BS: A Fancy Dessert Recipe
From: Janie
Date: 12 Aug 15 - 07:08 PM

Micca doesn't come around much, if at all, anymore, but one of the loveliest deserts I ever had was a very simple and elegant one he prepared. I thought it sounded awful, but was wonderful. Poached pears drizzled with cream in which tarragon had been steeped.

I lost the recipe. If you see this, Micca, or if some else has a similar recipe, please post it.


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Subject: RE: BS: A Fancy Dessert Recipe
From: michaelr
Date: 13 Aug 15 - 01:58 AM

Thanks for clarifying, Janie. That's likely too complicated for me to attempt; I'm more of a meat-and-sauce guy. But I find interesting the use of what sounds like a standard Southern US biscuit (with your slight mods) in what might be called a trifle sandwich. I'll bet it's good.

As for frogprince's OP, I'll bet that's good, too. You can always close your eyes.


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Subject: RE: BS: A Fancy Dessert Recipe
From: frogprince
Date: 13 Aug 15 - 02:46 PM

I don't think most people would really need to close their eyes. In case anyone hasn't guessed, I was just kidding about both the "fancy" and the "precisely". It's just something tasty that takes about a minute to make. Blend stuff like this well, and the color comes out uniform. If you use any blackberries at all, it will come out more or less light purple. Otherwise maybe a light shade of pink or red-violet. Methinks the guest troll with vomit-on-the-brain did a fine job of making himself look like an idiot.


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Subject: RE: BS: A Fancy Dessert Recipe
From: Janie
Date: 13 Aug 15 - 07:19 PM

Sounds yummy to me, Frogprince, and I agree with the rest of your statement.

michaelr, my shortcake recipe is from an older addition of "Joy of Cooking." but newer additions carry it also. Shortcake recipes tend to fall into two camps - biscuit like or sponge cake like.   

Still hoping some one will post a poached pear, tarragon and cream recipe.


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Subject: RE: BS: A Fancy Dessert Recipe
From: GUEST,Aloysius Chuckabutty
Date: 14 Aug 15 - 02:57 AM

A lot of soft fruit recipes can be improved by judicious moistening with a 50:50 mix of Cointreau and Archer's, alternatively Mandarin liqueur and Southern Comfort. Note - moisten, not marinade!


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Subject: RE: BS: A Fancy Dessert Recipe
From: Micca
Date: 14 Aug 15 - 09:35 PM

Janie, your wish is my command
Recipe for pears stuffed with Boursin

Required Ingredients
Item
1 Pear Preferably a William (http://en.wikipedia.org/wiki/Williams_pear) or other short fat pear, not the tall thin ones (1 per Person)
2 Boursin or other herb & Garlic soft cheese
3 about 100-200 mls (4-8 US Fl Oz) of hard cider
4 Tarragon (fresh is best, but dried if not available)
5 Single cream (pouring or Light cream)
6 a shallow ( 1 to 2 inch deep dish micro waveable

A few hours or for preference 24 hours before required, add the Tarragon to the cream in the fridge and leave to stand (label clearly as it tastes disgusting in Coffee)
Core the pears, leave the stem in place, then place the pears standing on their bases (cut a small slice off bottom of pear if necessary so that it will stand up in the dish) add the Cider, stretch Cling film (Saranwrap )over the dish and puncture it near the top to let steam to escape.
Place dish in Microwave and run on full power until pears are tender ( a skewer through the cling film into the fat part of the pear will reveal when without unwrapping) about 5 to 10 mins, depending on size of the pears.
Leave to stand (in fridge if you like) until cool Then using a teaspoon stuff the cavity with Boursin or the cheese until full. If prepared in advance stuff just before (or not more than a n hour or so) before serving, as the garlic permeates the pears too much.
Serve in individual dishes standing on base
Pour Tarragon Cream over at serving or let the Guests help themselves


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Subject: RE: BS: A Fancy Dessert Recipe
From: Janie
Date: 15 Aug 15 - 04:08 PM

Thanks Micca! I don't recall, peel the pears?


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