[Sca-cooks] flavoring cheesecake

[Carol Eskesen Smith]

Actually, I think Master A was thinking about at least three different cheesecakes here:

triple chocolate macadamia fudge
pumpkin
chambourd

or possibly some of the variations possible on that theme:

triple chocolate chambourd
pumpkin macadamia
triple chocolate fudge 

etc.  (and don't forget the mocha variants)

We could have a lot of fun with this...

Regards,
Brekke
  ----- Original Message ----- 
  From: Phil Troy/ G. Tacitus Adamantius 
  To: Cooks within the SCA 
  Sent: Tuesday, August 26, 2003 6:51 AM
  Subject: Re: [Sca-cooks] Keeping cheesecake


  Also sprach AEllin Olafs dotter:
  >I have trouble imagining it with pumpkin, however...  ;-) 
  >Nightmare Cheescake!
  >
  >AEllin

  I was going for somewhere in between "an embarrassment of riches" and 
  "gross conspicuous consumption" -- you know -- as in, too much of a 
  good thing is a bad thing, and excessive complexity can lead to a 
  flavorless waste of ingredients?

  I've become quite a fan of Mark Bittman's "The Minimalist" columns in 
  the Wednesday New York Times ;-)

  Adamantius

  >
  >Terry Decker wrote:
  >
  >>The Chambourd is probably a lovely raspberry liquer.  It goes well with
  >>cheesecake, coffee or ice cream.
  >>
  >>Bear
  >>
  >>
  >>
  >>>Actually the "triple-chocolate macadamia fudge" part sounds pretty
  >>>good. I'm not really sure about that "pumpkin" part. And I hope that
  >>>the "Chambourd" part is either a good liquor or a good cheese and not
  >>>say, limburger or other rather strong tasting/smelling cheese.
  >>>Stefan, the still rather uneducated.
  >>>
  >>
  >>
  >>
  >
  >
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