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RE: Best dessert EVER - 7/27/2006 3:37:22 AM

UtopianRanger

Posts: 3251
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quote:

ORIGINAL: LaTigresse

My favourite so far......... a cheesecake with dark chocolate and red raspberry sauce swirled in........heaven. Almost better than sex........from what I can remember....

Speaking of peaches......guess what I will be doing this next weekend. Picking and freezing, picking and freezing. Peaches everywhere!

Fresh organic Oregon strawberries soaked in a chilled goblet full of Rémy Martin with whip cream on top.

- R

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(in reply to LaTigresse)

Post #: 21

RE: Best dessert EVER - 7/27/2006 4:41:58 AM

bignipples2share

Posts: 611
Joined: 4/19/2004
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I think I gained 5 lbs reading this. Alas, I'll start my diet tomorrow. Funny part of that is, tomorrow never comes.
<running to refrig.>

~Big

(in reply to grneyedgirl)

Post #: 22

RE: Best dessert EVER - 7/27/2006 5:19:03 AM

twicehappy

Posts: 2706
Joined: 2/5/2006
Status: offline

quote:

ORIGINAL: gooddogbenji

I really just grabbed what I wanted off a shelf and poured the amount I thought was right. So your version may end up tasting horrid....

Lol, if it does, i'll make you come and show me how you did it. But i doubt it will i never measured anything i ever cooked, i just "know"what a dish needs, the mark of a good cook is the ability to blend flavors.

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(in reply to gooddogbenji)

Post #: 23

RE: Best dessert EVER - 7/27/2006 5:22:34 AM

grneyedgirl

Posts: 65
Joined: 7/23/2006
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btw.. i had to go bake some brownies after reading this LOL

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Post #: 24

RE: Best dessert EVER - 7/27/2006 6:21:58 AM

MsSonnetMarwood

Posts: 1898
Joined: 2/10/2005
From: Eastern Shore, Maryland
Status: offline

quote:

ORIGINAL: wild1cfl

Ah yes nothing like flaming desserts to get my kink going. When I was an aprentice pastry chef, I would make extra money waiting tables at night at a very exclusive five star restaurant. I would always volunteer to be the one to make the Bananas Foster or the Cherries jubilee at the tables. I have a MAJOR food fetish and I definitely love fire play so I was happy as I could be flambe'ing all of the desserts.
As a pastry chef I did not get to Flambe' as much anymore but I did get to make wonderful desserts and pastries. One of my favorites is a Frangipan and pear torte.
Start with a large tart pan and line with a sweet pastry dough, Take fresh pears and score a samll X in the bottom of the pear, not too deep just enough to score the skin. Blanche in hot water until the skin around the area where you scoredit starts to come off of the fruit. Cool the blanched pears in ice water until they are cool, then cut the pear in half thru the center. Using a melon scoop take out the center seed pod and then carefully remive the stem and stem line. Carefully peel the skin off the fruit. Place peeled fruit cut side down on a cutting board and then slice from the top down thru the length of the pear into 1/8" slices being careful to remain even adn consistent in your slice.Do not allow slices to get misaligned with the remainder of the sliced pear. Place the sliced pears wiht the thicker side outward on the sweet dough in the tart pan and press down slightly to one side to allow the pear to fan slightly in the pan. After filling the bottom of the tart pan with pears mix a basic frangipan and then pour over the pears filling the pan to within an 1/8" of the top. Carefully place in the center of a 300 degree oven and bake until the frangipan is firm and lightly browned all the way around. Remove fromt he oven and then while still warm coat with a fine apricot glaze to give the pastry a sheen.
this may be served wiht a nice syrup made with Chambord liqueor and a simple syrup. Use a little corn surup in it as well to keep it from crystalizing. Bon Apetit!

Pear frangipane is always a favorite of mine. I poach the pears in water with a little sugar, vanilla (bean preferred), and a cinnamon stick. I serve the finished tart with cinnamon creme anglaise.

I've had just enough culinary classes to be dangerous - I'm working on a degree in hospitality management so they were a requirement (I was hardly upset). I'm hoping to fit in a couple pastry classes over the next couple years.

< Message edited by MsSonnetMarwood -- 7/27/2006 6:25:19 AM >

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Deja Moo: The feeling you've heard this bull somewhere before.

(in reply to wild1cfl)

Post #: 25

RE: Best dessert EVER - 7/27/2006 9:24:10 AM

wild1cfl

Posts: 567
Joined: 4/19/2004
Status: offline

I wish you well in your pursuit. I worked as a Chef or pastry chef for over 25 years in several 5 star, 5 diamond resorts as well as for a very well known theme park company that has many hotels. I enjoy cooking and baking very much and always love to see others who feel the same way.

_____________________________

Wild

My Falcon now is sharp, and passing empty; And, till she stoop, she shall not be full gorg'd, For then she never looks upon her lure. Another way i have to man my haggard, to make her come and know her keeper's call. Wm. Shakespeare

(in reply to MsSonnetMarwood)

Post #: 26

RE: Best dessert EVER - 7/28/2006 9:36:22 AM

wild1cfl

Posts: 567
Joined: 4/19/2004
Status: offline

Benji,
Well I finally got off my lazy you know what and looked at your profile, did not realize that you are also in the hotel management profession. Most of my experience has been in the culinary end of it.

_____________________________

Wild

My Falcon now is sharp, and passing empty; And, till she stoop, she shall not be full gorg'd, For then she never looks upon her lure. Another way i have to man my haggard, to make her come and know her keeper's call. Wm. Shakespeare

(in reply to gooddogbenji)

Post #: 27

RE: Best dessert EVER - 7/28/2006 9:51:23 AM

newdombbw

Posts: 84
Joined: 9/9/2005
Status: offline

benji -

I love to take whatever's in the kitchen and experiment - especially late at night.

I shared one of my strange recipes with my Mother - who LOVED it and asked where I'd gotten the recipe. I told her it was one of "my concoctions". She asked "WHAT?" I repeated. She said - "OH - I thought you said 'miconcockins' - I was wondering what a miconcockin is."

To this day, we still call them "miconcockins". Your recipe is a miconcockin. <g> And it sounds wonderful.

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Post #: 28

RE: Best dessert EVER - 7/28/2006 10:31:39 AM

philosophy

Posts: 5284
Joined: 2/15/2004
Status: offline

banana pizza

take a normal pizza base.........slice some bananas over it, plenty of 'em......drizzle maple syrup, a dash of lemon juice, some mixed crushed nuts and some demerara sugar on......bake till base is brown and serve hot with either whipped cream or ice cream.......less good cold though........

(in reply to newdombbw)

Post #: 29

RE: Best dessert EVER - 7/29/2006 9:51:25 AM

gooddogbenji

Posts: 5094
Joined: 11/15/2005
From: Toronto
Status: offline

LA: Just so you know, once you flambé it, there is no alcohol left in it. Also, the amaretto was very well blended in, as I don't like it either. As to not like mangos, you're just saying that to annoy me. Foiled again.

wild1: Actually, I am in F&B, and love it to bits. I have my basic Swiss chef certification, along with lots of other things. However, I don't think I could ever work as a chef again, as it's not a kind of stress I deal with too well.

I am a collector of cookbooks as well, although I doubt I have more than 50 right now. I'm very selective of the ones I buy. For the most part, they're old, pre-1970's, with emphasis on traditional recipes.

Yours,

benji

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(in reply to philosophy)

Post #: 30

RE: Best dessert EVER - 7/29/2006 1:25:37 PM

wild1cfl

Posts: 567
Joined: 4/19/2004
Status: offline

Benji,
I am nowretired, but the last couple of jobs that I had were F & B manager positions. Feel the same way about being a chef again, way too much stress for the pay.
I also collect older cookbooks, I have a Larousse Gastronamique from the 1950s and I have Le guide culinaire from the 1930s. I also have an army manual for cooks dated 1917 and an army manual for bakers dated 1918, really quite interesting to read thru and see how things were done back then.
I have been published in several different cookbooks including Sharon O'Conner's Menus and Music Holiday edition and I also have several recipes published in 3 editions of (seriously) the Mickey Mouse cookbooks that were published in the 1990s. I know I am going to hear about that LOL.
It is always nice to find another foodie in the lifestyle. Best of luck to you in your future endeavors.

_____________________________

Wild

My Falcon now is sharp, and passing empty; And, till she stoop, she shall not be full gorg'd, For then she never looks upon her lure. Another way i have to man my haggard, to make her come and know her keeper's call. Wm. Shakespeare

(in reply to gooddogbenji)

Post #: 31

RE: Best dessert EVER - 7/29/2006 1:32:32 PM

mtumwawaBwana

Posts: 541
Status: offline

i wanna complain bad bad dog benji lojacked his own thread

i wanna complain i tried to lojack it and never made it

not fair

not not fair

walks of pouting

lol

(in reply to wild1cfl)

Post #: 32

RE: Best dessert EVER - 7/29/2006 1:35:07 PM

wild1cfl

Posts: 567
Joined: 4/19/2004
Status: offline

quote:

ORIGINAL: mtumwawaBwana

i wanna complain bad bad dog benji lojacked his own thread

i wanna complain i tried to lojack it and never made it

not fair

not not fair

walks of pouting

lol

(in my best southern accent like the old shake abd bake commercials)
"And I helped" LOL

_____________________________

Wild

My Falcon now is sharp, and passing empty; And, till she stoop, she shall not be full gorg'd, For then she never looks upon her lure. Another way i have to man my haggard, to make her come and know her keeper's call. Wm. Shakespeare

(in reply to mtumwawaBwana)

Post #: 33

RE: Best dessert EVER - 7/29/2006 1:36:27 PM

mtumwawaBwana

Posts: 541
Status: offline

as for delectable munchies

id have to say dark chocolate dipped pomegranate seeds, strawberries, blackberries, raspberries, and any other fresh berry one can get thier hands on...... over a lite angle food cake with fresh whipped cream

(in reply to mtumwawaBwana)

Post #: 34

RE: Best dessert EVER - 7/29/2006 1:38:56 PM

wild1cfl

Posts: 567
Joined: 4/19/2004
Status: offline

Absolutely one of the best dessert combinations anywhere is anything fruit like dipped in dark chocolate,then add the whipped cream and cake... umm better than over the knee spanking LOL

_____________________________

Wild

My Falcon now is sharp, and passing empty; And, till she stoop, she shall not be full gorg'd, For then she never looks upon her lure. Another way i have to man my haggard, to make her come and know her keeper's call. Wm. Shakespeare

(in reply to mtumwawaBwana)

Post #: 35

RE: Best dessert EVER - 7/29/2006 3:44:51 PM

gooddogbenji

Posts: 5094
Joined: 11/15/2005
From: Toronto
Status: offline

I actually have a few of my grandfather's cookbooks. He was the executive chef at the Kempinski in Berlin, and in one of them, I found a handwritten invitation to a conference of the best chefs in Europe.

Most of my colletion is sitting in my dad's library, as it just looks stellar there, but I believe I have 4 editions of the Larousse, the oldest one from my grandfather, from the 1920s or so.

Now I'm off to look for those Mickey Mouse cookbooks. (tee hee)

Yours,

benji

_____________________________

Prevent global warming. Stop burning patchouli.

(in reply to wild1cfl)

Post #: 36

RE: Best dessert EVER - 7/29/2006 9:13:16 PM

KenDckey

Posts: 4121
Joined: 5/31/2006
Status: offline

LOL I am diabetic and alcohol reacts adversely with my drugs. And you spring this wonderful idea. btw I shared it all over the place - Korea (my son), Italy (my ex), PI (my sons ex) and all over the country. Gonna be a fat time tonight (someplace).

and what is worse is I am all out of sugar free candy gotta go make a batch now

(in reply to grneyedgirl)

Post #: 37

RE: Best dessert EVER - 7/29/2006 9:19:35 PM

KenDckey

Posts: 4121
Joined: 5/31/2006
Status: offline

quote:

ORIGINAL: gooddogbenji

I actually have a few of my grandfather's cookbooks. He was the executive chef at the Kempinski in Berlin, and in one of them, I found a handwritten invitation to a conference of the best chefs in Europe.

Most of my colletion is sitting in my dad's library, as it just looks stellar there, but I believe I have 4 editions of the Larousse, the oldest one from my grandfather, from the 1920s or so.

Now I'm off to look for those Mickey Mouse cookbooks. (tee hee)

Yours,

benji

I was going to School in Petersburg VA and the hotel I was staying in got snowed in (I am not sure why it was barely covering the ground). Anyway, the only employees of the hotel were the night desk clerk and the manager.

The Army was also holding a cooking competition and quite a few of the cooks were staying there. So they opened up the resturant (some of us volunteered to be waiters, some bus boys, one guy opened the bar, etc) I have never had a military meal that good.

Best part is when some civilians called down for room service and a guy in combat uniform delivered their meal.   Absolutely freaked them out     LOL

oh and since you are in hotel management you will appreciate what we charged.   Absolutely nothing.   but we partied our butts off at the bar and ate good.

(in reply to gooddogbenji)

Post #: 38

RE: Best dessert EVER - 7/30/2006 2:49:03 PM

wild1cfl

Posts: 567
Joined: 4/19/2004
Status: offline

quote:

ORIGINAL: KenDckey

LOL I am diabetic and alcohol reacts adversely with my drugs. And you spring this wonderful idea. btw I shared it all over the place - Korea (my son), Italy (my ex), PI (my sons ex) and all over the country. Gonna be a fat time tonight (someplace).

and what is worse is I am all out of sugar free candy gotta go make a batch now

Just an FYI, when you flamb'e anything whether it is fruit or steaks you burn most of the alcohol off. There is still a small trace amount of alcohol left that for the most part does nto react adversely with most diabetic medications. What you have to be very careful about is the sugar alcohols that are left, they certainly will raise the old blood sugar !! Give me my insulin pen quick!!!
I learned the hard way about diabetes, I was a pastry Chef when I found out. Fortunately the company that I worked for was able to give me a position as a regular Chef so I no longer was tasting tons of sugary stuff all day long.
Good luck wiht the sugar free candy!!

_____________________________

Wild

My Falcon now is sharp, and passing empty; And, till she stoop, she shall not be full gorg'd, For then she never looks upon her lure. Another way i have to man my haggard, to make her come and know her keeper's call. Wm. Shakespeare

(in reply to KenDckey)

Post #: 39

RE: Best dessert EVER - 7/30/2006 3:45:15 PM

corsetgirl

Posts: 824
Joined: 5/22/2004
Status: offline

Yum, sounds delish....would like to come over to your house just have that dessert! LOL

(in reply to grneyedgirl)

Post #: 40

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