As superpendioso as the celebration of fall will be. Lets be careful that we do not jump the gun. at this point its supposed to be 85 next Thursday. Perhaps a celebration of the end of summer might be in order, and a bon fire at a cooler date. I will say that I for one am a HUGE advocate for bonfireing and fall festivities, as I believe it is the 2nd most blessed season, shortly behind winter. But if we get our hopes up too soon then we might jinks the onset of fall. Heaven forbid, and find ourselves miserably sweating through the next two to three months. and....
I can't make it, and I want to do the bon fire too.
Chris
Wednesday, September 12, 2007
Tuesday, September 4, 2007
Recipe: Black Forest Cherry Cake
Ingredients:
1 chocolate sponge-cake
2 table-spoons "Black Forest Kirschwasser" (Kirsch 40 Vol. %)
1 lb. 4 oz. Morello-Cherries (pie cherries), 2 oz. sugar, bring it to a boil
1 oz. corn-flour
1 pt. fresh cream
3 leaves gelatine
1 package vanille-sugar
grated chocolate
Separate cherries from juice, bring 1/2 pt. juice to the boil, add the mixed corn-flour, boil for 1 min., add cherries and the "Kirsch", let it cool down. Whip cream with sugar and vanille-sugar, add the melted gelatine.
Cut the chocolate sponge in three layers. Cover the first layer with cream and cherries, put the second layer on top, cover this one with cream and cherries too, put the third layer on top.
Cover the chole cake with cream, sprinkle with grated chocolate and garnish with cherries!
(This recipe was copied verbatim from the recipe card I saved from the Black Forest, Haus der Schwarzwalduhren, Niederwasser, Germany.)
1 chocolate sponge-cake
2 table-spoons "Black Forest Kirschwasser" (Kirsch 40 Vol. %)
1 lb. 4 oz. Morello-Cherries (pie cherries), 2 oz. sugar, bring it to a boil
1 oz. corn-flour
1 pt. fresh cream
3 leaves gelatine
1 package vanille-sugar
grated chocolate
Separate cherries from juice, bring 1/2 pt. juice to the boil, add the mixed corn-flour, boil for 1 min., add cherries and the "Kirsch", let it cool down. Whip cream with sugar and vanille-sugar, add the melted gelatine.
Cut the chocolate sponge in three layers. Cover the first layer with cream and cherries, put the second layer on top, cover this one with cream and cherries too, put the third layer on top.
Cover the chole cake with cream, sprinkle with grated chocolate and garnish with cherries!
(This recipe was copied verbatim from the recipe card I saved from the Black Forest, Haus der Schwarzwalduhren, Niederwasser, Germany.)
The Transvestites
I think the night I laughed the hardest was the Thursday we gathered at Brad and Chris Dent's house for Chris's birthday party...which he incidentally missed most of.
The five of us present (Ben, Grace, Brad, Lyndee, and me, Katie) gorged ourselves on egg, bacon, and cheese sandwiches with homemade rolls and then combined all our baking know-how to make an authentic Black Forest Cherry Cake. We used the recipe that I had saved from having been in the Black Forest in 2004, but that meant all the ingredients and instructions were written for Europeans - metric and such. We followed the recipe to the letter though, relying on Google to clarify that gelatin leaves can actually be substitued with so much powder gelatin and that corn-flour is just another name for corn starch. Who knew?
The crowning feat of making the cake though was the whipped cream. Using only heavy whipping cream, a whisk and our brute strength, we formed a relay team to accomplish the feat. When one person wearied, he threw the whisk at the next person in line and then ran around the table to be in the back of the line. As the mixture became thicker, we passed the baton, er, whisk, faster and faster until we were all just running around the kitchen table. The whipped cream was made though, and the cake constructed. Here's a final picture:
The five of us present (Ben, Grace, Brad, Lyndee, and me, Katie) gorged ourselves on egg, bacon, and cheese sandwiches with homemade rolls and then combined all our baking know-how to make an authentic Black Forest Cherry Cake. We used the recipe that I had saved from having been in the Black Forest in 2004, but that meant all the ingredients and instructions were written for Europeans - metric and such. We followed the recipe to the letter though, relying on Google to clarify that gelatin leaves can actually be substitued with so much powder gelatin and that corn-flour is just another name for corn starch. Who knew?
The crowning feat of making the cake though was the whipped cream. Using only heavy whipping cream, a whisk and our brute strength, we formed a relay team to accomplish the feat. When one person wearied, he threw the whisk at the next person in line and then ran around the table to be in the back of the line. As the mixture became thicker, we passed the baton, er, whisk, faster and faster until we were all just running around the kitchen table. The whipped cream was made though, and the cake constructed. Here's a final picture:
If that weren't enough though, the night continued to gain hilarity. After enjoying our well-earned dessert (and singing Happy Birthday to Chris), we entered a period of...well, creativity. Someone must have decided that it would be interesting to see what the boys looked like with our long hair, so the following pictures were taken. Brandy or no, I have never laughed so hard.
Chris and Brad don Grace's long hair and Ben sports Lyndee's. It will be hard to top that night in my book!
Saturday, September 1, 2007
Mexican Dipping Night
The following narration must be read in a Mexican accent:
What can I say about the best Mexican Dipping Night ever?!?!? Well, I will attempt to bring justice to the deliciousness that was that night. Our first course, and second, and third course, for that matter, consisted of various combinations of chips dipped in salsa, chips dipped in guacamole, chips dipped in queso, chips dipped in refried beans, chips dipped in roasted salsa, and chips dipped in jalapenos. (Hence the Mexican dipping night.)
My favorite was the tri-fecta combination of small chip dipped in queso, small chip dipped in guacamole, and small chip dipped in salsa and stacked on top of each other. My arms are in the air celebrating just thinking about it.
I can't believe that we still ate Katie's special Taco Pie after all that dipping!!!!
The birthday celebrations were amplified by spanish tunes played by Chris Weiss on guitar wearing a too small sombrero and Megan doing a Mexican hat dance around a too small sombrero. Also, Chris Dent made killer margaritas with sugar instead of salt!!!
The evening was definitely punctuated with a fabulous homemade 3-dimensional sombrero cake with candles aplenty for the Weiss couple. I only leave you with one question...how do you cut a cake that is a somebrero?
What can I say about the best Mexican Dipping Night ever?!?!? Well, I will attempt to bring justice to the deliciousness that was that night. Our first course, and second, and third course, for that matter, consisted of various combinations of chips dipped in salsa, chips dipped in guacamole, chips dipped in queso, chips dipped in refried beans, chips dipped in roasted salsa, and chips dipped in jalapenos. (Hence the Mexican dipping night.)
My favorite was the tri-fecta combination of small chip dipped in queso, small chip dipped in guacamole, and small chip dipped in salsa and stacked on top of each other. My arms are in the air celebrating just thinking about it.
I can't believe that we still ate Katie's special Taco Pie after all that dipping!!!!
The birthday celebrations were amplified by spanish tunes played by Chris Weiss on guitar wearing a too small sombrero and Megan doing a Mexican hat dance around a too small sombrero. Also, Chris Dent made killer margaritas with sugar instead of salt!!!
The evening was definitely punctuated with a fabulous homemade 3-dimensional sombrero cake with candles aplenty for the Weiss couple. I only leave you with one question...how do you cut a cake that is a somebrero?
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