[Sca-cooks] flavoring cheesecake
Olwen the Odd
olwentheodd at hotmail.com
Wed Aug 27 08:41:36 PDT 2003
I have a big ol bottle of chambourd and some dark and white chocolate.
Who's got the recipe?
Olwen O
>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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>
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