[Sca-cooks] flavoring cheesecake

[Olwen the Odd]

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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