On Feb 13, 11:17*am, "kilikini" > wrote:
> merryb wrote:
> > On Feb 12, 6:19 pm, Julia Altshuler > wrote:
> >> Janet Wilder wrote:
>
> >>> What do you think of taking out the orange zest,cinnamon and one
> >>> egg and adding 1/3 cup of Amoretto instead? Should the proportion
> >>> be different - like 1/4 cup of amaretto and one less egg?
> >>> * Exported from MasterCook *
>
> >>> Sicilian Ricotta Cheesecake
>
> >>> Recipe By :Nicole
> >>> Serving Size : 12 Preparation Time :0:00
> >>> Categories : cakes desserts
>
> >>> Amount Measure Ingredient -- Preparation Method
> >>> -------- ------------ --------------------------------
> >>> 2 pound ricotta cheese
> >>> 2/3 cup white sugar
> >>> 1/3 cup all-purpose flour
> >>> 6 eggs
> >>> 1/4 teaspoon cinnamon -- ground
> >>> 2 teaspoon orange zest
> >>> 2 teaspoon vanilla extract
> >>> 1/8 teaspoon salt
>
> >> You can take the zest and cinnamon out with no problem. They don't
> >> need substitution. The eggs are there to help the batter firm up. If
> >> you take one out, you run the risk of the cheesecake being watery.
> >> Think of the way eggs get firm when they're heated. They're there to
> >> thicken. Then, when you add the amaretto, you're adding something
> >> else that's watery. Bad combination. The pie might never set.
>
> >> But you want a nice amaretto-almondy flavor.
>
> >> Keep the same number of eggs. Skip the zest and cinnamon. Use only
> >> one teaspoon of vanilla extract, and use a teaspoon of almond
> >> extract in its place. When the pie is done and out of the oven and
> >> set, sprinkle on the smallest amount of amaretto, just enough to
> >> give it a little flavor and aroma of the real thing.
>
> >> --Lia- Hide quoted text -
>
> >> - Show quoted text -
>
> > Perfect advice!
>
> I liked her advice, too! *:~)
>
> kili- Hide quoted text -
>
> - Show quoted text -

I worked in a restaurant where we made a ricotta cheesecake on a
pistachio crust, served with a raspberry coulis- ricotta makes a nice
cheesecake.

"merryb" > wrote in message news:031699a4-327a-4d8b-a268-
I worked in a restaurant where we made a ricotta cheesecake on a
pistachio crust, served with a raspberry coulis- ricotta makes a nice
cheesecake.


Merryb,
What a beautiful combination!
Will the pistachio when ground hold together just like grinding of almonds.
IOW, grind fine and press down onto the pan?
Thanks.
Dee Dee

On Feb 13, 2:02*pm, "Dee.Dee" > wrote:
> "merryb" > wrote in message news:031699a4-327a-4d8b-a268-
>
> I worked in a restaurant where we made a ricotta cheesecake on a
> pistachio crust, served with a raspberry coulis- ricotta makes a nice
> cheesecake.
>
> Merryb,
> What a beautiful combination!
> Will the pistachio when ground hold together just like grinding of almonds..
> IOW, grind fine and press down onto the pan?
> Thanks.
> Dee Dee

Thank you- came up with that combo meself...Yes, I coarsly ground or
finely chopped pistachios- added a couple of Tbls of granulated sugar,
and melted butter to bind together. Press into pan, & bake in a med.
oven just like you would a graham cracker crust.

"merryb" > wrote in message
...
On Feb 13, 2:02 pm, "Dee.Dee" > wrote:
> "merryb" > wrote in message news:031699a4-327a-4d8b-a268-
>
> I worked in a restaurant where we made a ricotta cheesecake on a
> pistachio crust, served with a raspberry coulis- ricotta makes a nice
> cheesecake.
>
> Merryb,
> What a beautiful combination!
> Will the pistachio when ground hold together just like grinding of
> almonds.
> IOW, grind fine and press down onto the pan?
> Thanks.
> Dee Dee

Thank you- came up with that combo meself...Yes, I coarsly ground or
finely chopped pistachios- added a couple of Tbls of granulated sugar,
and melted butter to bind together. Press into pan, & bake in a med.
oven just like you would a graham cracker crust.




Creative, YES!
Saved to file -- I keep pistachios on hand all times. They are fabulous for
health.
Dee Dee

On Feb 13, 2:42*pm, "Dee.Dee" > wrote:
> "merryb" > wrote in message
>
> ...
> On Feb 13, 2:02 pm, "Dee.Dee" > wrote:
>
> > "merryb" > wrote in message news:031699a4-327a-4d8b-a268-
>
> > I worked in a restaurant where we made a ricotta cheesecake on a
> > pistachio crust, served with a raspberry coulis- ricotta makes a nice
> > cheesecake.
>
> > Merryb,
> > What a beautiful combination!
> > Will the pistachio when ground hold together just like grinding of
> > almonds.
> > IOW, grind fine and press down onto the pan?
> > Thanks.
> > Dee Dee
>
> Thank you- came up with that combo meself...Yes, I coarsly ground or
> finely chopped pistachios- added a couple of Tbls of granulated sugar,
> and melted butter to bind together. Press into pan, & bake in a med.
> oven just like you would a graham cracker crust.
>
> Creative, YES!
> Saved to file -- I keep pistachios on hand all times. *They are fabulous for
> health.
> Dee Dee

They are my favorite nut (besides my SO)! Not the most popular nut in
the US, for whatever strange reason.

On Wed 13 Feb 2008 03:42:32p, Dee.Dee told us...

>
> "merryb" > wrote in message
> ...
> On Feb 13, 2:02 pm, "Dee.Dee" > wrote:
>> "merryb" > wrote in message
>> news:031699a4-327a-4d8b-a268-
>>
>> I worked in a restaurant where we made a ricotta cheesecake on a
>> pistachio crust, served with a raspberry coulis- ricotta makes a nice
>> cheesecake.
>>
>> Merryb,
>> What a beautiful combination!
>> Will the pistachio when ground hold together just like grinding of
>> almonds. IOW, grind fine and press down onto the pan?
>> Thanks.
>> Dee Dee
>
> Thank you- came up with that combo meself...Yes, I coarsly ground or
> finely chopped pistachios- added a couple of Tbls of granulated sugar,
> and melted butter to bind together. Press into pan, & bake in a med.
> oven just like you would a graham cracker crust.
>
>
>
>
> Creative, YES!
> Saved to file -- I keep pistachios on hand all times. They are fabulous
> for health.
> Dee Dee
>
>

They're not so great for my waistline. :-) But pistachios are one my very
favorite nuts.

--
Wayne Boatwright

*******************************************
Date: Tuesday, 02(II)/12(XII)/08(MMVIII)
Today is: Lincoln's Birthday
*******************************************
The universe is really here to amuse
and serve us. It's true.
*******************************************

"Wayne Boatwright" > wrote in message
.184...
> On Wed 13 Feb 2008 03:42:32p, Dee.Dee told us...
>
>>
>> "merryb" > wrote in message
>> ...
>> On Feb 13, 2:02 pm, "Dee.Dee" > wrote:
>>> "merryb" > wrote in message
>>> news:031699a4-327a-4d8b-a268-
>>>
>>> I worked in a restaurant where we made a ricotta cheesecake on a
>>> pistachio crust, served with a raspberry coulis- ricotta makes a nice
>>> cheesecake.
>>>
>>> Merryb,
>>> What a beautiful combination!
>>> Will the pistachio when ground hold together just like grinding of
>>> almonds. IOW, grind fine and press down onto the pan?
>>> Thanks.
>>> Dee Dee
>>
>> Thank you- came up with that combo meself...Yes, I coarsly ground or
>> finely chopped pistachios- added a couple of Tbls of granulated sugar,
>> and melted butter to bind together. Press into pan, & bake in a med.
>> oven just like you would a graham cracker crust.
>>
>>
>>
>>
>> Creative, YES!
>> Saved to file -- I keep pistachios on hand all times. They are fabulous
>> for health.
>> Dee Dee
>>
>>
>
> They're not so great for my waistline. :-) But pistachios are one my very
> favorite nuts.
>
> --
> Wayne Boatwright



We try to have a few every day. We buy Trader Joe's which aren't too
expensive. No salt. I think they may be the best 'healthy' nut; but not
sure.

http://www.pistachiohealth.com/pdf/p...eart-study.pdf
Most of the fat in pistachios - almost 90% - is "good" or unsaturated fat,
which can lower blood cholesterol along with the risk of heart disease when
they replace saturated fat in the diet2 .

Dee Dee

Wayne Boatwright wrote:

> They're not so great for my waistline. :-) But pistachios are one my very
> favorite nuts.

Is it me, or are the "fewer peanuts" type of pseudo-premium mixed nut
mixes jam-packed with Brazil nuts now -- possibly more than enough to
compensate for the reduced peanut count? Sure, when I'm spending money on
mixed nuts I don't want them to be heavy to cheap peanuts -- but if
they're going to be cut by X amount of filer, I'd rather they be cut with
peanuts than *Brazil* nuts. Those are just too...I dunno...acidy, or
barky or something for my taste.

Yes, I probably made up "barky".


--
Blinky
Killing all posts from Google Groups
The Usenet Improvement Project: http://improve-usenet.org
Blinky: http://blinkynet.net

On Feb 13, 8:37 pm, Wayne Boatwright >
wrote:
> On Wed 13 Feb 2008 03:42:32p, Dee.Dee told us...
>
>
>
>
>
> > "merryb" > wrote in message
> ...
> > On Feb 13, 2:02 pm, "Dee.Dee" > wrote:
> >> "merryb" > wrote in message
> >> news:031699a4-327a-4d8b-a268-
>
> >> I worked in a restaurant where we made a ricotta cheesecake on a
> >> pistachio crust, served with a raspberry coulis- ricotta makes a nice
> >> cheesecake.
>
> >> Merryb,
> >> What a beautiful combination!
> >> Will the pistachio when ground hold together just like grinding of
> >> almonds. IOW, grind fine and press down onto the pan?
> >> Thanks.
> >> Dee Dee
>
> > Thank you- came up with that combo meself...Yes, I coarsly ground or
> > finely chopped pistachios- added a couple of Tbls of granulated sugar,
> > and melted butter to bind together. Press into pan, & bake in a med.
> > oven just like you would a graham cracker crust.
>
> > Creative, YES!
> > Saved to file -- I keep pistachios on hand all times. They are fabulous
> > for health.
> > Dee Dee
>
> They're not so great for my waistline. :-) But pistachios are one my very
> favorite nuts.

Calorie for calorie, nuts are better for the waistline than starches
or sugars. How nice to see a thread where there are such nice
ingredients.

Pistachios are weird. I hate any of them that are brown inside, and
the greener, the better. The whitish and green kernels are a thrill,
but the brown ones are nasty.
>
> --
> Wayne Boatwright

--Bryan