55 replies to this topic

[rashore]

Simbi Laveau, on 26 February 2013 - 06:20 PM, said:

OH_MY_GOD

that looks so good !
We don't have coffee cream in the USA .....at least I dont think we do . I will have to look it up and see if we have something comparable .

This might be helpful...

Half and half has 12% fat
Light cream- 20% fat, and probably close to the coffee cream Nine Moons is speaking of.
Light whipping cream- 30% fat
Whipping Cream- 35% fat
Heavy cream or heavy whipping cream- 40% fat

Edited by rashore, 26 February 2013 - 06:26 PM.

[Simbi Laveau]

Michelle, on 26 February 2013 - 06:24 PM, said:

I'm pretty sure it's what we call whipping cream.

Oh for gods sake. I would never think that's what it meant .Since theccake recipe had coffee in it ,I thought it was some sort of flavored cream .
Heavy cream is what we new yawkas call it.
We have heavy whipping cream ,and light cream .

Gotcha .

[Michelle]

rashore, on 26 February 2013 - 06:26 PM, said:

This might be helpful...

Half and half has 12% fat
Light cream- 20% fat, and probably close to the coffee cream Nine Moons is speaking of.
Light whipping cream- 30% fat
Whipping Cream- 35% fat
Heavy cream or heavy whipping cream- 40% fat

Any of those would work depending on how rich you wanted to make it wouldn't they?

That cake does sound great! If I make one I have to give most of it away becuase we don't eat many sweets, but I'm very tempted.

Edited by Michelle, 26 February 2013 - 07:26 PM.

[BiffSplitkins]

I made this for a chowder cook off we had at work last week. It was a great success, I took 2nd place. I was looking for a very non-traditional chowder and found this recipe.
Saurkraut Chowder

3 -4 large russet potatoes
1 medium onion, chopped
1 (15 ounce) can sauerkraut
1 (10 ounce) can evaporated milk
1 (8 ounce) package cream cheese, softened
1 (1 lb) package kielbasa, diced (optional)
water
salt and pepper, to taste

Directions:

• Cut potatoes into bite size pieces (you can peel them if you would like, I leave the skin for extra nutrients) place in a dutch-oven or soup pot, cover with water, add onions and boil until cooked through and fork tender.
  (I peeled the potatoes)
  
• When potatoes are done add sauerkraut, evaporated milk and cream cheese; stir until cream cheese is completely blended.
  
• At this time if you wish to add the kielbasa do so.
  
• Add salt and pepper to taste (don't let the sauerkraut fool you, the potatoes take away most of the tartness so you will need more salt than you think so make sure to taste).
  
• Cover and cook at a low simmer for 30 minutes.

Edited by BiffSplitkins, 26 February 2013 - 07:39 PM.

[Simbi Laveau]

BiffSplitkins, on 26 February 2013 - 07:37 PM, said:

I made this for a chowder cook off we had at work last week. It was a great success, I took 2nd place. I was looking for a very non-traditional chowder and found this recipe.
Saurkraut Chowder

3 -4 large russet potatoes
1 medium onion, chopped
1 (15 ounce) can sauerkraut
1 (10 ounce) can evaporated milk
1 (8 ounce) package cream cheese, softened
1 (1 lb) package kielbasa, diced (optional)
water
salt and pepper, to taste

    Directions:

• Cut potatoes into bite size pieces (you can peel them if you would like, I leave the skin for extra nutrients) place in a dutch-oven or soup pot, cover with water, add onions and boil until cooked through and fork tender.
      (I peeled the potatoes)
  
• When potatoes are done add sauerkraut, evaporated milk and cream cheese; stir until cream cheese is completely blended.
  
• At this time if you wish to add the kielbasa do so.
  
• Add salt and pepper to taste (don't let the sauerkraut fool you, the potatoes take away most of the tartness so you will need more salt than you think so make sure to taste).
  
• Cover and cook at a low simmer for 30 minutes.

I *love* sauerkraut . I will absolutely be making this one too . Xxoo

[G Donnelly]

Simbi Laveau, on 14 September 2012 - 04:49 AM, said:

Ok,I know a few peeps here love these .
I have not tried this recipe yet,but it looks fabulous .

Cherry Bakewell Tart
http://thebakedbeen....l-tart.html?m=1

You wouldn't have one there for custard to go with the Bakewell Tart?

[BiffSplitkins]

Simbi Laveau, on 28 February 2013 - 01:39 AM, said:

I *love* sauerkraut . I will absolutely be making this one too . Xxoo

You won't be dissapointed. It's very tasty.

[Simbi Laveau]

Look at this !
I had to order mace on line. Not a single store I went to carried it ,so I'm waiting to make it .
It looks delicious though !

http://food52.com/re...h-caramel-icing

[Simbi Laveau]

G Donnelly, on 28 February 2013 - 01:07 PM, said:

You wouldn't have one there for custard to go with the Bakewell Tart?

Sorry I missed this. I just use the Birds custard mix. It's very good. You want from scratch ? I'm sure I can find one .

[rashore]

Just my opinion, but I think a creme anglaise would be better with the Blackwell tart than a full blown custard... But mmmm, even better IMO would be a small sampling of nice eating cheeses to go along with it. Eating cheeses are ones that often get served as part of dessert service, meant to be savored in their own bites, rather than cheeses you use for cooking or eating in sandwiches for instance. Tart apples, small pears, and sweet plums also go well with this kind of tart.

One day in class we made these tarts, so I got to sample a ton of them with a ton of stuff.

Edited by rashore, 05 April 2013 - 01:28 AM.

[G Donnelly]

Simbi Laveau, on 04 April 2013 - 09:40 AM, said:

Sorry I missed this. I just use the Birds custard mix. It's very good. You want from scratch ? I'm sure I can find one .

I'll relay that to my sister.She's a better cook than me.