On Thu 23 Mar 2006 09:17:57p, Thus Spake Zarathustra, or was it hayes.a?

>
> "Dave Bell" > wrote in message
> ea.net...
> On Wed, 23 Mar 2006, it was written:
>
>> On Wed 22 Mar 2006 05:27:48p, Thus Spake Zarathustra, or was it JJ?
>>
>> > Having this problem for years.
>> > I make a 100% real whipped cream black forest cake. The only way to
>> > get a good production and ease handling of this cake is to build it
>> > then freeze it. Then I just take the cake out of the freezer as
>> > needed and finish them off. The problem I always have is that the
>> > cherries remain frozen in the center (bottom layer)as the rest of the
>> > cake is defrosted and ready to eat.
>> >
>> > I would like to keep the cherries in the cake since it really adds to
>> > it.
>> >
>> > Any ideas.
>> >
>> > John
>>
>> Soak the cherries overnight in cherry brandy, either Cherry Heering or
>> Kirschwässer or even cherry schnapps, before using between the cake
>> layers. The alcohol will prevent solid freezing. If you're not using
>> it otherwise in the filling, Kirschwässer in particular lends an
>> authentic flavor to a Schwarwälder Kirschtorte.
>
> Didn't you make that "Yummy!" sound?
>
> Reminds me of the time I was offered a Bourbon ball cookie. I was under
> the impression that the cookies had been soaked in bourbon before
> baking them. Everyone laughed at me when I nearly choked on it. I think
> she used a whole bottle of Jack on about two dozen cookies. (Ha-Ha)

Those "booze ball" cookies can be pretty potent. I make the same one as
the Bourbon ball, but use Myer's Dark Rum instead of Bourbon. I make
another one that uses ground dried apricots and coconut, and all the
liquid is vodka. One can easily eat instead of drink their cocktails. :-)

--
Wayne Boatwright o¿o
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