As some of you might know, Koko and I are going to a pastry class at a
cooking school in Ladera Ranch CA this afternoon. Really jazzed about
it and we're also hoping that TPTB let Koko wield her mighty Nikon to
post photos on her blog www.kokoscornerblog.com We'll do a follow up
post after the class. Even if the class is a bust, we'll have had a
fun time visiting. We had wild salmon last night that Bill barbecued,
some artisan bread I found at the farmer's market, and some late
season asparagus. Tonight, we're having the neighbors over for a
Maryland blue crab feast, featuring a Caparese salad, corn on the cob
and garlic bread. Appetizers are port glazed mushrooms and smoked
salmon with sour cream/caper sauce. Dessert: Coeurs A La Creme With
Raspberry Sauce.

Now we're off to the shop "A Store for Cooks," then head to cooking
class.

Stay tuned to this station.

Terry "Squeaks" Pulliam Burd

--

"If the soup had been as warm as the wine,
if the wine had been as old as the turkey,
and if the turkey had had a breast like the maid,
it would have been a swell dinner." Duncan Hines


To reply, remove "spambot" and replace it with "cox"

On 10/9/2010 12:32 PM, Terry Pulliam Burd wrote:
> As some of you might know, Koko and I are going to a pastry class at a
> cooking school in Ladera Ranch CA this afternoon. Really jazzed about
> it and we're also hoping that TPTB let Koko wield her mighty Nikon to
> post photos on her blog www.kokoscornerblog.com We'll do a follow up
> post after the class. Even if the class is a bust, we'll have had a
> fun time visiting. We had wild salmon last night that Bill barbecued,
> some artisan bread I found at the farmer's market, and some late
> season asparagus. Tonight, we're having the neighbors over for a
> Maryland blue crab feast, featuring a Caparese salad, corn on the cob
> and garlic bread. Appetizers are port glazed mushrooms and smoked
> salmon with sour cream/caper sauce. Dessert: Coeurs A La Creme With
> Raspberry Sauce.
>
> Now we're off to the shop "A Store for Cooks," then head to cooking
> class.
>
> Stay tuned to this station.

All sound like lovely ways to spend a Saturday! It'll be nice if TPTB
do let Koko take photos. I can't wait to read/see all about the class,
etc. Please don't forget about photos from the Maryland blue crab
feast, too That dessert will be fantastic since it has raspberry
sauce <G>! Uh, what is Coeurs A La Creme??? IIRC, 'coeurs' is French
for heart.

Sky

--

Ultra Ultimate Kitchen Rule - Use the Timer!
Ultimate Kitchen Rule -- Cook's Choice!!

On Sat, 09 Oct 2010 13:17:08 -0500, Sky >
arranged random neurons and said:

>All sound like lovely ways to spend a Saturday! It'll be nice if TPTB
>do let Koko take photos. I can't wait to read/see all about the class,
>etc. Please don't forget about photos from the Maryland blue crab
>feast, too That dessert will be fantastic since it has raspberry
>sauce <G>! Uh, what is Coeurs A La Creme??? IIRC, 'coeurs' is French
>for heart.

That's because they're made in heart shaped molds:

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

Coeur A La Creme With Raspberry Sauce

desserts

8 ounces mascarpone cheese, softened
1 1/4 cups heavy cream
1 teaspoon vanilla extract
1 tablespoon fresh lemon juice
1 tablespoon chambord or other raspberry liqueur
1/2 cup sifted confectioners' sugar
for raspberry sauce
1 pint fresh raspberries
1 tablespoon granulated sugar
1 teaspoon fresh lemon juice

One large (16-ounce) or four individual (4-ounce) perforated
heart-shaped
ceramic molds

Garnishes
fresh raspberries
mint leaves

Cut a piece of cheesecloth into four 6-inch squares. Dampen and wring
out
lightly. Press one square into each of four perforated heart-shaped
ceramic
molds and set aside.

In the bowl of an electric mixer, whip the mascarpone cheese, 1/4 cup
of
the cream, the vanilla, the 1 tablespoon lemon juice and the Chambord
until
thoroughly blended. Refrigerate.

In a small bowl, whip the remaining 1 cup cream and the confectioners'
sugar until the cream forms stiff peaks. With a rubber spatula, fold
the
whipped cream into the chilled cheese mixture in three batches. Spoon
the
finished mixture into the prepared molds and fold the edges of the
cheesecloth over the tops. Lightly tap at the bottoms of the molds on
the
counter to remove and air spaces between the mixture and the molds.
Refrigerate on a tray or baking sheet a minimum of 2 to 3 hours.

Meanwhile, make raspberry sauce:
In a blender or food processor, purée the raspberries, granulated
sugar and
1 teaspoon lemon juice. Taste the sauce for sweetness and adjust the
sugar
or lemon juice as needed. Strain and refrigerate.

Assemble and serve:
Unfold the cheesecloth and drape it over the sides of the molds.
Invert
each mold onto a serving plate. While pressing down on the corners of
the
cheesecloth carefully lift off the mold. Smooth the top with the back
of a
spoon and remove the cheesecloth slowly.

Spoon raspberry sauce onto the plate around the heart and garnish with
fresh berries and mint leaves.

Contributor: The Inn at Little Washington Cookbook

Yield: serves 4.

Terry "Squeaks" Pulliam Burd

--

"If the soup had been as warm as the wine,
if the wine had been as old as the turkey,
and if the turkey had had a breast like the maid,
it would have been a swell dinner." Duncan Hines


To reply, remove "spambot" and replace it with "cox"

On Sat, 09 Oct 2010 11:31:33 -0700, Terry Pulliam Burd
> wrote:

> That's because they're made in heart shaped molds:
>
> @@@@@ Now You're Cooking! Export Format
>
> Coeur A La Creme With Raspberry Sauce
>
> desserts
>
> 8 ounces mascarpone cheese, softened

Haven't made coeur a la creme in years! I've only made it with yogurt
cheese and I used one large mold instead of individual molds.


--

Never trust a dog to watch your food.

On 10/9/2010 1:31 PM, Terry Pulliam Burd wrote:
> On Sat, 09 Oct 2010 13:17:08 -0500, >
> arranged random neurons and said:
>
>> All sound like lovely ways to spend a Saturday! It'll be nice if TPTB
>> do let Koko take photos. I can't wait to read/see all about the class,
>> etc. Please don't forget about photos from the Maryland blue crab
>> feast, too That dessert will be fantastic since it has raspberry
>> sauce<G>! Uh, what is Coeurs A La Creme??? IIRC, 'coeurs' is French
>> for heart.
>
> That's because they're made in heart shaped molds:
>
> @@@@@ Now You're Cooking! Export Format
>
> Coeur A La Creme With Raspberry Sauce
>
> desserts
>
> 8 ounces mascarpone cheese, softened
> 1 1/4 cups heavy cream
> 1 teaspoon vanilla extract
> 1 tablespoon fresh lemon juice
> 1 tablespoon chambord or other raspberry liqueur
> 1/2 cup sifted confectioners' sugar
> for raspberry sauce
> 1 pint fresh raspberries
> 1 tablespoon granulated sugar
> 1 teaspoon fresh lemon juice

(snip)

Thanks so much for posting the recipe!!! Saved for future use

Sky

--

Ultra Ultimate Kitchen Rule - Use the Timer!
Ultimate Kitchen Rule -- Cook's Choice!!

Terry Pulliam Burd wrote:
> As some of you might know, Koko and I are going to a pastry class at a
> cooking school in Ladera Ranch CA this afternoon. Really jazzed about
> it and we're also hoping that TPTB let Koko wield her mighty Nikon to
> post photos on her blog www.kokoscornerblog.com We'll do a follow up
> post after the class. Even if the class is a bust, we'll have had a
> fun time visiting. We had wild salmon last night that Bill barbecued,
> some artisan bread I found at the farmer's market, and some late
> season asparagus. Tonight, we're having the neighbors over for a
> Maryland blue crab feast, featuring a Caparese salad, corn on the cob
> and garlic bread. Appetizers are port glazed mushrooms and smoked
> salmon with sour cream/caper sauce. Dessert: Coeurs A La Creme With
> Raspberry Sauce.
>
> Now we're off to the shop "A Store for Cooks," then head to cooking
> class.
>
> Stay tuned to this station.
>
> Terry "Squeaks" Pulliam Burd
>
>
Better go buy a shitload of makeup...