"Wayne Boatwright" <wayneboatwright_at_gmail.com> wrote in message
28.19...
> Oh pshaw, on Thu 19 Oct 2006 09:06:58p, Green Mtn. Griller meant to say...
>
>> Yup, still grilling in Vermont! For DW's birthday:
>>
>> Grilled shrimp cocktail - grilled the skewered shrimp earlier, with a
>> light sprinkle of sea salt and a drizzle of lemon juice, chilled, served
>> with homemade cocktail sauce.
>>
>> Inch thick strip steaks - fresh ground black pepper, kosher salt, extra
>> virgin olive oil - medium rare/medium with a slight char (damn the
>> carcinogens!) and homemade steak sauce on the side.
>>
>> Baked potatoes - coated with veg. oil and a heavy sprinkle of kosher
>> salt, on the grill - on the plate - butter and fresh ground pepper (and
>> sour cream, for me!)
>>
>> Grilled asparagus - a light brush of melted butter and a light sprinkle
>> of sea salt. (damn the stinky pee, too! {reference to a previous post})
>>
>> Boston Cream Pie.
>>
>> Either my arms got shorter or the chair is a bit farther away from the
>> desk tonight!
>
> Lovely meal! All favorite things of mine. Did you make the Boston Cream
> Pie? Recipe?
>
> --
> Wayne Boatwright
> __________________________________________________
>
> Double your drive space - delete Windows!
>

Thanks!


* Exported from MasterCook *

Boston Cream Pie

NOTES : Make the filling in advance so it is ready when the cake is cooled.
Remove from refrigerator an hour before using.

Recipe makes a lot of chocolate glaze so you can lay it on as thick as you
like!

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
CAKE

1 cup sifted cake flour
2 tablespoons sifted cake flour
2/3 cup sugar
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup milk
1/4 cup oil
2 egg yolks
1 teaspoon vanilla extract
2 egg whites
1/4 teaspoon cream of tartar

FILLING

2 cups milk
1 teaspoon vanilla extract
6 egg yolks
2/3 cup sugar
1/4 cup cornstarch
1 tablespoon unsalted butter

GLAZE

8 ounces semi-sweet chocolate, chopped
1 cup heavy cream -- bring to a boil

Preheat oven to 350 degrees.

In a medium mixing bowl combine flour, sugar, baking powder, and salt. Make
a well in the center. Add milk, oil, egg yolks, and vanilla. Beat with an
electric mixer on medium speed until combined. Beat an additional 3 minutes
on high speed and set aside.

Grease a 9" cake pan. In a large mixing bowl, beat egg whites and cream of
tartar on medium to high speed until soft peaks form. Pour the egg yolk
mixture over the egg white mixture and fold in. Gently pour the batter into
pan. Bake for 25 to 30 minutes or until the top springs back when lightly
touched. Invert the pan onto a wire rack. Cool completely.

In a medium, heavy-bottomed saucepan, heat the milk over medium heat, until
bubbles appear around the edges. Remove from heat. In a bowl, whisk the egg
yolks and sugar until light and fluffy. Add the cornstarch and whisk until
no lumps remain. Whisk in 1/4 cup of the hot milk mixture until well
blended. Whisk in the remaining hot milk mixture.

Pour the mixture back into the saucepan. Cook over medium-high heat,
whisking constantly, until thickened and slowly boiling. Remove from the
heat and stir in the butter and vanilla. Let cool slightly. Cover with
plastic wrap, pressing the plastic against the surface to prevent a skin
from forming. Chill at least 2 hours or until ready to use. (The filling can
be made a day in advance. Remove from refrigerator an hour before using.)

To make the glaze: In a medium bowl, pour the boiling cream over the
chocolate and stir until melted. Cool slightly before pouring.

Remove the cake from the pan. Cut the cake in half horizontally and spread
bottom half with the filling. Replace top half. Place cake on wire rack
over a lined sheet pan to catch dripping glaze. Pour glaze over top. Store
in refrigerator.