The tunes, from lack of practice, are slipping away from my fingers. Eventually, I’ll start playing again and relearn how hold my own on the, non-trad (sometimes eleven) twelve string guitar :-) at SCTLS.
I do have a reputation as a solid drone for my diaphonic Balkan friends, and host extraordinary session birthday parties at my secret clifftop hermitage where I spend my spare time making gazpacho, sourdough, pots du creme, and other chocolate delights. (guess the hermitage
isn’t so secret anymore :-| )
Two years as the head dead at a cemetery and lots of years
breaking other people’s firmware have marked me as a greybeard
with a taste for Poe (in Russian) and dark pints.
Oh, and where do we start the thread about the Session Train?
And, yikes, the instructions say "In a large saucepan,
simmer the Guinness until reduced by 3/4 in volume"
… OMG, the horror, what happens to the ethanol?
dint use proper stand.
triple entendre, drop-D!
luthier, help me.
Thanks to Kieron for this:
"All any kind of music is good for anyway,
is to make you and me know each other a little better"
- Woody Guthrie
GUINNESS STOUT ICE CREAM
Recipe courtesy Emeril Lagasse, 2002
12 ounces Guinness stout
2 cups heavy cream
2 cups whole milk
3/4 cup granulated sugar
1 vanilla bean, split in half lengthwise
6 egg yolks
In a large saucepan, simmer the Guinness until reduced by 3/4 in volume, about 8 minutes.
Combine the cream, milk, and sugar in a medium, heavy saucepan.
Scrape the seeds from the vanilla bean into the pan and add the vanilla bean halves.
Bring to a gentle boil over medium heat.
Remove from the heat.
Beat the egg yolks in a medium bowl.
Whisk 1 cup of the hot cream into the egg yolks.
Gradually add the egg mixture in a slow, steady stream, to the hot cream.
Cook over medium-low heat, stirring occasionally, until the mixture thickens enough to coat the back
of a spoon and reaches 170 degrees F. on an instant-read thermometer, about 5 minutes.
Remove from the heat and strain through a fine mesh strainer into a clean container.
Cover with plastic wrap, pressing down against the surface to keep a skin from forming.
Chill in the refrigerator for 2 hours.
Remove from refrigerator and add the Guinness reduction, whisking until well blended.
Pour into the bowl of an ice cream machine and freeze according to the manufacturer’s instructions.
Transfer to an airtight container and freeze until ready to serve.
Julia Child’s Boca Negra Cake
Julia Child told her biographer, Noel Riley Fitch, that she would like a "gooey chocolate dessert" as part of a last meal.
This recipe from "Baking With Julia" is by Lora Brody.
"A boca negra, or black mouth, is what you’ll have after one bite of this intensely chocolatey cake - you’ll also have a
smile on your face. A chocolate craver’s ideal, this cake calls for 12 ounces of bittersweet chocolate, and you’ll taste
every ounce, so choose chocolate you love.
"The cake is meant to be served warm or at room temperature, when it is as moist, dense and dark as the chocolate you use
to make it. Chilled, it has all the appeal of fudge. The white chocolate cream, which is made a day ahead, is one you can
use with other desserts, and neither the cake nor the cream is a challenge for beginner bakers. In fact, if you make it in
the food processor; it takes only 5 minutes." Makes 12 servings.
12 ounces white chocolate, finely chopped
1 cup heavy cream
1/4 cup bourbon (or more to taste)
12 ounces bittersweet chocolate, coarsely chopped
1 1/3 cups sugar
1/2 cup bourbon
2 sticks (8 ounces) unsalted butter, cut into 10 pieces, at room temperature
5 large eggs, at room temperature
1 1/2 tablespoons all-purpose flour
Prepare the white chocolate cream at least 1 day in advance: Put the white chocolate into the work bowl of a food
processor fitted with the metal blade or a blender container. Heat the heavy cream in a small saucepan until small bubbles
form around the edge of the pan. Pour the cream over the chocolate and process until completely smooth. Add the bourbon,
taste, and add up to a tablespoon more if you want. Turn into a container with a tight-fitting lid and chill overnight.
The cream can be kept covered in the refrigerator for a week or frozen for up to a month. If you’ve frozen the cream, thaw
it overnight in the refrigerator.
Make the cake: Position a rack in the center of the oven and preheat the oven to 350. Lightly butter a 9-inch round cake
pan and line the bottom with parchment or waxed paper; butter the paper. Put the cake pan in a shallow roasting pan and
set aside until needed.
Put the chopped chocolate in a medium bowl and keep close at hand. In a 2-quart saucepan, mix 1 cup of the sugar and the
bourbon and cook over medium heat, stirring occasionally, until the sugar dissolves and the mixture comes to a full boil.
Immediately pour the hot syrup over the chocolate and stir with a rubber spatula until the chocolate is completely melted
and the mixture is smooth. Piece by piece, stir the butter into the chocolate mixture. Make certain that each piece of
butter is melted before you add another.
Put the eggs and the remaining 1/3 cup sugar in a medium bowl and whisk until the eggs thicken slightly. Beating with the
whisk, add the eggs to the chocolate mixture and whisk until well-blended. Gently whisk in the flour.
(If you want to make the cake batter in a food processor, put the chocolate in the work bowl of the processor. Bring all
of the sugar and the bourbon to a full boil and pour the syrup into the work bowl; process until the mixture is completely
blended, about 12 seconds. With the machine running, add the butter in pieces, followed by the eggs, one at a time, and
then the flour. Process an additional 15 seconds before turning the batter into the prepared pan.)
Baking the cake: Pour and scrape the batter into the prepared pan, running your spatula over the top to smooth it. Pour
enough hot water into the roasting pan to come about 1 inch up the side of the cake pan. Bake the cake for exactly 30
minutes, at which point the top will have a thin, dry crust. Remove the cake pan from its water bath, wipe the pan dry and
cover the top of the cake with a sheet of plastic wrap. Invert the cake onto a flat plate, peel off the parchment and
quickly but gently invert again onto a serving platter, remove the plastic.
Serve the cake warm or at room temperature with the chilled white chocolate cream.
Storing: Once cooled, the cake can be covered with plastic and kept at room temperature for 1 day or refrigerated for up
to 3 days; bring to room temperature before serving. For longer storage, wrap the cake airtight and freeze it; it will
keep up to a month. Thaw overnight, still wrapped, in the refrigerator.
From Denver chef Robert McCarthy, based on his popular "Shot and a Beer" cheesecake. Makes one 8-inch cheesecake.
1 1/2 cups chocolate cookie crumbs
3 tablespoons unsalted butter, melted
1 teaspoon sugar
1 1/2 pounds cream cheese, room temperature
1 cup sugar
3/4 cup Guinness Stout
1 cup chocolate sauce
1 tablespoon Irish whiskey (or to taste)
Preheat oven to 325 F
Combine cookie crumbs, butter and sugar in a large bowl, and spread evenly over the bottom of a 6-inch springform pan. Bake at 325 for 12 minutes. Let rest 30 minutes.
Beat cheese and sugar until smooth. Add Guinness and eggs, and mix well, scraping sides frequently. Bake in a waterbath for 1 hour 15 minutes to 1 hour 45 minutes until center is set. Cool for 45 minutes, then cool overnight in the refrigerator.
To serve, allow cheesecake to come to room temperature. Warm chocolate sauce in a small double boiler or in a microwave. Stir in whiskey and drizzle sauce on and around the cheesecake.