I went to a cheese and wine tasting this week that featured an author as
the speaker. One of the things she mentioned that she saw or tried when
she was recently in France was that she had some interesting desserts
made with tomatoes or avocados.

They were using tomatoes and avocados in desserts there, not together
though. At least it didn't sound like it.

What kind of dessert would you make with tomatoes or avocados or some
other non-traditional dessert ingredient?

I didn't ask what she had had as it wasn't pertinent to the cheese
discussion, but it made me wonder what could be done with these things
for dessert.
--
Queenie

*** Be the change you wish to see in the world ***

"MayQueen" > wrote

> What kind of dessert would you make with tomatoes or avocados or some
> other non-traditional dessert ingredient?

The current issue of Bon Appetit has a tomato menu in it,
for dessert they had Tomato, Basil, and Ricotta Gelati.

nancy

Tomato Cake

* 2 1/4 cups sugar
* 1 cup vegetable oil or melted shortening
* 3 eggs
* 2 teaspoons vanilla
* 3 cups flour
* 1 teaspoon salt
* 1 teaspoon baking powder
* 1 teaspoon cinnamon
* 1/2 teaspoon nutmeg
* 1 cup pecans or walnuts
* 1 cup raisins
* 2 1/2 cups diced green tomatoes
* coconut (optional)

PREPARATION:
Preheat oven to 350°. In mixing bowl, beat sugar, vegetable oil or
shortening, eggs and vanilla until smooth and creamy. Sift together
the flour, salt, baking powder, cinnamon and nutmeg; slowly beat into
egg mixture. Blend well. Stir in pecans, raisins and tomatoes.
Pour into greased 9x13-inch pan. Top with coconut if desired. Bake for
one hour, or until a wooden pick or cake tester inserted in center
comes out clean.

Found this recipe on about.com It sounds great!!!!!

MayQueen > wrote in
:

> What kind of dessert would you make with tomatoes

@@@@@ Now You're Cooking! Export Format

Alan's Tomato Pie

pies, tested, vegetables

2 deep-dish pie crusts (10 inch)
black pepper to taste; see note2
kosher salt to taste
2 1/2-3 lbs 3 pounds medium-sized ripe slicing; tomatoes, see note1
1 large bunch of fresh basil
4 ounces (2 cups) medium-sharp or sharp cheddar; cheese grated
2/3 cup homemade or best-quality mayonnaise
1/2 juice of 1/2 lemon
2-3 tbsp heavy cream

Preheat oven to 350F

Fit one of the crusts to a pie pan. Sprinkle with pepper (well) SEE NOTE2
and prick the pastry all over with a fork.

Place a layer of tomatoes in the pie pan, sprinkle with a little
salt.pepper and add a sparse layer of fresh basil leaves;

repeat for a second, third, and fourth layer.

Top with the grated cheese.

Thin the mayonnaise with the juice of 1/2 lemon and spread it over the
surface. (Over top of the tomatoes).

Quickly add the second pie crust, fit it over the pie and seal the edges
by
pinching them together. Cut several slits in the dough to allow steam to
escape and brush the surface with the heavy cream.

Bake in a 350 degree oven until the pie is hot all the way through and
the
crust is golden, about 25 - 30 minutes.

Let rest for 15 minutes before serving. Cut in wedges and garnish each
slice with a sprig of fresh basil.

NOTE1: Peel and seed the tomatoes, and cut into thickish silces. Allow to
drain on papper towels a while to remove excess water/juice.

NOTE2: Try a thin layer of dejon mustard instead of pepper.

** Exported from Now You're Cooking! v5.82 **



--

The house of the burning beet-Alan

It'll be a sunny day in August, when the Moon will shine that night-
Elbonian Folklore

On Aug 10, 8:43 am, hc > wrote:
> Tomato Cake
>
> * 2 1/4 cups sugar
> * 1 cup vegetable oil or melted shortening

By not deleting "melted shortening," or specifying non-hydrogenated,
you have proven yourself either lazy or stupid or both.

[snip]
>
> Found this recipe on about.com It sounds great!!!!!

I think the OP could do a net search as easily as you can, and come up
with her own crappy recipes just as easily, which hopefully she'd have
the good sense to pass over.

--Bryan

On Aug 10, 8:36 am, MayQueen > wrote:
> I went to a cheese and wine tasting this week that featured an author as
> the speaker. One of the things she mentioned that she saw or tried when
> she was recently in France was that she had some interesting desserts
> made with tomatoes or avocados.
>
> They were using tomatoes and avocados in desserts there, not together
> though. At least it didn't sound like it.
>
> What kind of dessert would you make with tomatoes or avocados or some
> other non-traditional dessert ingredient?
>
> I didn't ask what she had had as it wasn't pertinent to the cheese
> discussion, but it made me wonder what could be done with these things
> for dessert.

To me, tomatoes ARE dessert. I think of them as a fruit, rather than
a vegetable.

> --
> Queenie
>

--Bryan

Nancy Young wrote:
> "MayQueen" > wrote
>
>> What kind of dessert would you make with tomatoes or avocados or some
>> other non-traditional dessert ingredient?
>
> The current issue of Bon Appetit has a tomato menu in it,
> for dessert they had Tomato, Basil, and Ricotta Gelati.
>
Sorry, that just sounds horrid!

On Aug 10, 8:40 am, Bobo Bonobo® > wrote:
> On Aug 10, 8:43 am, hc > wrote:
>
> > Tomato Cake
>
> > * 2 1/4 cups sugar
> > * 1 cup vegetable oil or melted shortening
>
> By not deleting "melted shortening," or specifying non-hydrogenated,
> you have proven yourself either lazy or stupid or both.
>
> [snip]
>
>
>
> > Found this recipe on about.com It sounds great!!!!!
>
> I think the OP could do a net search as easily as you can, and come up
> with her own crappy recipes just as easily, which hopefully she'd have
> the good sense to pass over.
>
> --Bryan

I only posted the recipe from about.com site because it sounds good.
I'm not lazy or stupid, what do you want? You want me to type out
their whole recipe instead of pasting it? You are an asshole sir!!!

MayQueen wrote:

> I went to a cheese and wine tasting this week that featured an author
> as the speaker. One of the things she mentioned that she saw or
> tried when she was recently in France was that she had some
> interesting desserts made with tomatoes or avocados.
>
> They were using tomatoes and avocados in desserts there, not together
> though. At least it didn't sound like it.
>
> What kind of dessert would you make with tomatoes or avocados or some
> other non-traditional dessert ingredient?

I've seen recipes for avocado ice cream. Never tried it.



Brian

--
If televison's a babysitter, the Internet is a drunk librarian who
won't shut up.
-- Dorothy Gambrell (http://catandgirl.com)

hc wrote:
> On Aug 10, 8:40 am, Bobo Bonobo® > wrote:
>> On Aug 10, 8:43 am, hc > wrote:
>
>> I think the OP could do a net search as easily as you can, and come up
>> with her own crappy recipes just as easily, which hopefully she'd have
>> the good sense to pass over.
>>
>> --Bryan
>
> I only posted the recipe from about.com site because it sounds good.
> I'm not lazy or stupid, what do you want? You want me to type out
> their whole recipe instead of pasting it? You are an asshole sir!!!
>

No, he's not an asshole. He's a custodian at a church.

--
Cheers
Chatty Cathy

Garlic: the element without which life as we know it would be impossible

jmcquown wrote:
> Nancy Young wrote:
>> "MayQueen" > wrote
>>
>>> What kind of dessert would you make with tomatoes or avocados or some
>>> other non-traditional dessert ingredient?
>> The current issue of Bon Appetit has a tomato menu in it,
>> for dessert they had Tomato, Basil, and Ricotta Gelati.
>>
> Sorry, that just sounds horrid!
>
>
I'd try it. Have you?

--
Cheers
Chatty Cathy

Garlic: the element without which life as we know it would be impossible

Tomatoes are classified as fruit as it happens

Steve


>
> To me, tomatoes ARE dessert. I think of them as a fruit, rather than
> a vegetable.
>
>> --
>> Queenie
>>
>
> --Bryan
>

Steve Y wrote:

> Tomatoes are classified as fruit as it happens

So are bell peppers and cucumbers.



Brian

--
If televison's a babysitter, the Internet is a drunk librarian who
won't shut up.
-- Dorothy Gambrell (http://catandgirl.com)

ChattyCathy wrote:
> jmcquown wrote:
>> Nancy Young wrote:
>>> "MayQueen" > wrote
>>>
>>>> What kind of dessert would you make with tomatoes or avocados or
>>>> some other non-traditional dessert ingredient?
>>> The current issue of Bon Appetit has a tomato menu in it,
>>> for dessert they had Tomato, Basil, and Ricotta Gelati.
>>>
>> Sorry, that just sounds horrid!
>>
>>
> I'd try it. Have you?

Um, no... because it sounds horrid? I don't want gelatin like tomato stuff.
Sorry!

"jmcquown" > wrote

> ChattyCathy wrote:
>> jmcquown wrote:
>>> Nancy Young wrote:
>>>> "MayQueen" > wrote
>>>>
>>>>> What kind of dessert would you make with tomatoes or avocados or
>>>>> some other non-traditional dessert ingredient?
>>>> The current issue of Bon Appetit has a tomato menu in it,
>>>> for dessert they had Tomato, Basil, and Ricotta Gelati.
>>>>
>>> Sorry, that just sounds horrid!

>> I'd try it. Have you?
>
> Um, no... because it sounds horrid? I don't want gelatin like tomato
> stuff.
> Sorry!

I know it won't be any more interesting to you, but it's gelati,
not gelatin.

nancy

MayQueen > wrote:

> What kind of dessert would you make with tomatoes or avocados or some
> other non-traditional dessert ingredient?

There is nothing new under the sun. Here is what Elizabeth Davis wrote
in _An Omelette and Glass of Wine_:

<quote>
When the potentialities of the tomato were first being explored in the
nineteenth century, it was nearly as often used for sweet dishes as for
sauces and soups. French cookery books of the period nearly all include
recipes for tomato jam. Escoffier gives a couple, and in England an
eight-volume _Encyclopedia of Practical Cookery_, published in 1899,
gives a formula for candied tomatoes, several for jam, and another for
green tomatoes to be served in a sugar syrup and eaten cold with cream.
A booklet put out in 1900 by the Franco-American Food Company of Jersey
City made the point that its canned tomato soup was a spiced rather than
a sweet one, 'and our increasing sales of this variety show that it
suits the taste of the majority. Sugar could be added "when desired".'
</quote>

Victor

Nancy Young wrote:
> "jmcquown" > wrote
>
>> ChattyCathy wrote:
>>> jmcquown wrote:
>>>> Nancy Young wrote:
>>>>> "MayQueen" > wrote
>>>>>
>>>>>> What kind of dessert would you make with tomatoes or avocados or
>>>>>> some other non-traditional dessert ingredient?
>>>>> The current issue of Bon Appetit has a tomato menu in it,
>>>>> for dessert they had Tomato, Basil, and Ricotta Gelati.
>>>>>
>>>> Sorry, that just sounds horrid!
>
>>> I'd try it. Have you?
>>
>> Um, no... because it sounds horrid? I don't want gelatin like tomato
>> stuff.
>> Sorry!
>
> I know it won't be any more interesting to you, but it's gelati,
> not gelatin.
>
> nancy

LOL it's cold... like ice cream, right? Um, no thanks. I'll stick with
frozen lemonade (popsicles) or lemon ices. Tomatoes belong in a nice sauce


Jill

"ChattyCathy" > wrote in message
...
> hc wrote:
>> On Aug 10, 8:40 am, Bobo Bonobo® > wrote:
>>> On Aug 10, 8:43 am, hc > wrote:
>>
>>> I think the OP could do a net search as easily as you can, and come up
>>> with her own crappy recipes just as easily, which hopefully she'd have
>>> the good sense to pass over.
>>>
>>> --Bryan
>>
>> I only posted the recipe from about.com site because it sounds good.
>> I'm not lazy or stupid, what do you want? You want me to type out
>> their whole recipe instead of pasting it? You are an asshole sir!!!
>>
>
> No, he's not an asshole. He's a custodian at a church.
>
> --
> Cheers
> Chatty Cathy
>
> Garlic: the element without which life as we know it would be impossible
>

Hence, the penchant for preaching.

In article >,
says...
> MayQueen > wrote:
>
> > What kind of dessert would you make with tomatoes or avocados or some
> > other non-traditional dessert ingredient?
>
> There is nothing new under the sun. Here is what Elizabeth Davis wrote
> in _An Omelette and Glass of Wine_:
>
> <quote>
> When the potentialities of the tomato were first being explored in the
> nineteenth century, it was nearly as often used for sweet dishes as for
> sauces and soups. French cookery books of the period nearly all include
> recipes for tomato jam. Escoffier gives a couple, and in England an
> eight-volume _Encyclopedia of Practical Cookery_, published in 1899,
> gives a formula for candied tomatoes, several for jam, and another for
> green tomatoes to be served in a sugar syrup and eaten cold with cream.
> A booklet put out in 1900 by the Franco-American Food Company of Jersey
> City made the point that its canned tomato soup was a spiced rather than
> a sweet one, 'and our increasing sales of this variety show that it
> suits the taste of the majority. Sugar could be added "when desired".'
> </quote>
>
> Victor
>

And then there's this book that was recommended by a co-worker:

http://www.amazon.com/Tomatoes-Squash-Beans-Other-
Things/dp/0060968575/ref=pd_bbs_sr_1/103-6375420-0434269?ie=UTF8
&s=books&qid=1186845743&sr=8-1

In article >,
says...
> Nancy Young wrote:
> > "jmcquown" > wrote
> >
> >> ChattyCathy wrote:
> >>> jmcquown wrote:
> >>>> Nancy Young wrote:
> >>>>> "MayQueen" > wrote
> >>>>>
> >>>>>> What kind of dessert would you make with tomatoes or avocados or
> >>>>>> some other non-traditional dessert ingredient?
> >>>>> The current issue of Bon Appetit has a tomato menu in it,
> >>>>> for dessert they had Tomato, Basil, and Ricotta Gelati.
> >>>>>
> >>>> Sorry, that just sounds horrid!
> >
> >>> I'd try it. Have you?
> >>
> >> Um, no... because it sounds horrid? I don't want gelatin like tomato
> >> stuff.
> >> Sorry!
> >
> > I know it won't be any more interesting to you, but it's gelati,
> > not gelatin.
> >
> > nancy
>
> LOL it's cold... like ice cream, right? Um, no thanks. I'll stick with
> frozen lemonade (popsicles) or lemon ices. Tomatoes belong in a nice sauce
>
>
> Jill

Agreed. I've got about three pounds of cherry tomatoes and those are
excellent when you split them in half, roast them with salt, pepper and
olive oil, and perhaps some finely chopped garlic.

I think I know what we're havign for dinner tonight.

On Aug 10, 11:21 am, ChattyCathy > wrote:
> hc wrote:
> > On Aug 10, 8:40 am, Bobo Bonobo® > wrote:
> >> On Aug 10, 8:43 am, hc > wrote:
>
> >> I think the OP could do a net search as easily as you can, and come up
> >> with her own crappy recipes just as easily, which hopefully she'd have
> >> the good sense to pass over.
>
> >> --Bryan
>
> > I only posted the recipe from about.com site because it sounds good.

"Melted shortening" sounds good? You deserve and coronary artery
disease you get.

> > I'm not lazy or stupid, what do you want? You want me to type out
> > their whole recipe instead of pasting it?

You lazy shit. You think you add any value at all by just copying
something off a website and posting it wholesale?

> You are an asshole sir!!!
>
> No, he's not an asshole. He's a custodian at a church.

No, I am an asshole. He is either lazy or stupid, most likely both.

There is NO EXCUSE for suggesting that people should eat trans-fats.
>
> --
> Cheers
> Chatty Cathy
>
--Bryan

MayQueen wrote:
> I went to a cheese and wine tasting this week that featured an author as
> the speaker. One of the things she mentioned that she saw or tried when
> she was recently in France was that she had some interesting desserts
> made with tomatoes or avocados.
>
> They were using tomatoes and avocados in desserts there, not together
> though. At least it didn't sound like it.
>
> What kind of dessert would you make with tomatoes or avocados or some
> other non-traditional dessert ingredient?
>
> I didn't ask what she had had as it wasn't pertinent to the cheese
> discussion, but it made me wonder what could be done with these things
> for dessert.


I had avocado and chocolate milkshake when I was in Java-Indonesia. It
was pretty good!
--
Nathalie from Belgium

On Fri, 10 Aug 2007 23:53:52 +0200, (Victor Sack)
wrote:

>
><quote>
>When the potentialities of the tomato were first being explored in the
>nineteenth century, it was nearly as often used for sweet dishes as for
>sauces and soups.

My beloved Little House on the Prairie books mention tomatoes eaten
with cream and sugar and also sweet tomato preserves. I don't think
I'd care for either, but I really should try them for fun. Ketchup is
pretty sweet.

Tara

Tara wrote:

> My beloved Little House on the Prairie books mention tomatoes eaten
> with cream and sugar and also sweet tomato preserves. I don't think
> I'd care for either, but I really should try them for fun. Ketchup is
> pretty sweet.
>
> Tara

I work with some folks who can't imagine ever combining meat with fruit.
We get "used" to an idea of what is and what isn't good and get stuck, huh?