Quoting Bill Swisher to Nancy Backus <=-
the 3 bears they killed weren't the one who killed the guy and
attacked the other. DNA shows all this. So the overreaction
is an obvious case of species profiling.
Down with speciesism!
for breakfast [...] Went into a place named the Sunrise Inn at
Cooper Landing
Everybody has a website these days, even those guys. And every
Alaska cafe has a bar it seems. Copper landing looks rather scenic.
I decided I did want to replace the mattress here in Anchorage
with a memory foam one
I'm a convert. Memory foam is great.
We can't make this here as Tonkin beans are illegal. The FDA and
CFIA both claim they are bad for us. (They would indeed be bad for
Michael; they're full of Coumarin.)
MMMMM-----Meal-Master - formatted by MMCONV 2.10
Title: Fontainebleau Dessert
Categories: French, Desserts, Cheese, Fruit
Servings: 4
500 g faisselle/fromage frais/curd
300 ml cream
30 g sugar
5 peaches
1 TB water
1 TB sugar
1 cinnamon stick
4 TB honey
Some almonds
Cinnamon powder
Tonka or tonkin beans
Cream of Curd Cheese with Peaches and Almonds
I tried the "Fontainebleau" dessert this year. It is made of whipped
cream and "la faisselle" together with some fruit. "La Faisselle" is
somehow unique, it is not cream cheese, it is not fromage frais, and
it's not yoghurt nor is it cottage cheese.
It actually means a basket, pierced with holes to drain the cheese.
Over time, it came to mean the actual cheese. It is made from raw
cow's milk (sometimes made with goat or ewe's milk), which, with the
help of "lab-ferment" (or in ancient time, in the sunlight on the
windows), becomes soured milk. It is mild in its taste and very
refreshing, can be served as a starter, a garnish or as a dessert.
You might not be able to find a perfect substitute for "la faisselle"
in your country but I found that a good quality curd with a high fat
content can do just as well. But if you are advantageous, you can
try to make your own cheese "faisselle". It is actually not very
complicated.
Tonka or tonkin beans are my latest holiday discovery, which I found
on a French market where they had all kinds of spices and herbs. The
beans actually come from a flowering tree which is native in
Central and South America. They can be used for many desserts as
their taste is a mixture of almonds and vanilla. If you ever happen
to find them on a spice market, make sure to get them. I just love
them as it upgrades your cakes and desserts in no time.
This recipe goes with any kinds of fresh fruits like figs,
strawberries, raspberry, apricots or in this case: a tasty peach
coulis.
Preparation:
With a ladle take 500g faisselle and drain in any kind of cloth over
a pan or jar and place in the refrigerator until most of the
liquid is gone (takes anywhere from 2 to 4 hours).
In the meanwhile, wash three peaches, cut them into pieces and place
into a saucepan together with one tablespoon sugar, water and the
cinnamon stick. Set over a medium heat until the sugar has dissolved
and the peaches have become saucy. Set aside to cool a bit, take out
the cinnamon stick and mix with a hand blender. Strain through a
sieve and chill until ready to serve.
When the faisselle is ready to use, transfer it to a bowl and whip
it a bit. In a second bowl whip the cold cream until stiff peaks are
just about to form. Beat in the sugar until peaks form. Make sure
not to over-beat and carefully fold it into the faisselle.
Divide the peach coulis in 4 glasses or jars and lay on the mousse
mixture. Decorate with some more peach slices, honey, cinnamon
powder and grate some tonka beans on it.
Nina
From: Www.Whosafraidofbutter.Com
MMMMM-------------------------------------------------
Cheers
Jim
... Man food is beef jerky, beer, and bratwurst.
... Salads? If you don't have scurvy, you're not a real man.
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