"Loire21" > wrote in message
news:20040525153159.19095.00001483@mb

<snips>

> The Boston cream pie was not topped by a chocolate glaze, but rather by
a thick
> round of hard, rather tasteless chocolate. The cake itself and the cream
were
> quite nice, but the flavor of the banana overpowered them both. The
banana was
> a case of gilding the lily. Just leave the lilies alone!
>
> The strawberry shortcake was encased in a shell of hardened white
chocolate,
> which, I'm afraid added nothing to the cake. The angel food cake
absorbed the
> syrup so that it was a soggy gop. The strawberries and cream were fine.
The
> truth is, a dessert of just strawberries and cream would have been so
much
> better!
>
> To our restaurant chefs: Just stick to the basics and we'll all be
better off.

It seems to me that you had experience of something being done poorly, and
the problem with it was how it was done more than what it was. To me, the
moral of your tale is, "Whatever you do, do it well" Doing something poorly
isn't a case for not doing it well.

I have in mind a recent Stilton Cheesecake with Peppery Port Compote
(http://www.bbc.co.uk/food/recipes/da...wit_4790.shtml)
I recently made. It's scarcely classically simple cheesecake but no-one who
ate it seemed to think there was any reason why I shouldn't have made it.
Guess I got it right.

On Tue, 25 May 2004 22:06:54 +0200, "Michael Rolfe"
> wrote:


>
> I have in mind a recent Stilton Cheesecake with Peppery Port Compote
>(http://www.bbc.co.uk/food/recipes/da...wit_4790.shtml)
>I recently made. It's scarcely classically simple cheesecake but no-one who
>ate it seemed to think there was any reason why I shouldn't have made it.
>Guess I got it right.

This looks quite good with the exception of rhubarb (it's one of the
few veggies I never acquired a taste for), but it can certainly be
substituted. I really like stilton with port, but never thought about
making it into a sweet dessert. Is caster sugar what is known in US
as regular sugar? With the description of golden not sure it is.
Sounds more like less refined sugar. Thanks for pointing this recipe
out. Will try it.



Nona Myers

"Nona", "Michael Rolfe"
: > wrote:

: >
: > I have in mind a recent Stilton Cheesecake with Peppery Port
Compote
:
>(http://www.bbc.co.uk/food/recipes/da...ncheesecakewit
_4790.shtml)
: >I recently made. It's scarcely classically simple cheesecake
but no-one who
: >ate it seemed to think there was any reason why I shouldn't
have made it.
: >Guess I got it right.
:
: This looks quite good with the exception of rhubarb (it's one
of the
: few veggies I never acquired a taste for), but it can certainly
be
: substituted. I really like stilton with port, but never
thought about
: making it into a sweet dessert. Is caster sugar what is known
in US
: as regular sugar? With the description of golden not sure it
is.
: Sounds more like less refined sugar. Thanks for pointing this
recipe
: out. Will try it.
:
: Nona Myers
=============

That recipe looks nice. We do something similar but instead of
the compote we do a little drizzle of stuff and pecans... LOL.
This is amazing when paired with a glass of Port!

Cyndi


Liz's Bleu Cheesecake

This is the recipe for what cousin Liz served while we were in
Cincinnati, visiting over Memorial Weekend 2003. The "base" of
this recipe comes from GG (Grandma Gertrude Hackett) and she
simply adds the additional Roquefort to make it Bleu. Her
preference is to add Gorgonzola, instead, but she wasn't able to
procure it from the store (in time).

24 oz Cream Cheese
3 Egg Yolks
5 Egg Whites (whipped & folded)
1 1/2 c Sugar
1 t Vanilla
4 oz Roquefort

Graham Cracker Crust

Caramelized Sugar with toasted Pecans for topping

Cream the cream cheese and the sugar, blend in the egg yolks and
vanilla. Then fold in the egg whites and pour into a springform
pan with the graham cracker crumb crust. Sprinkle on Bleu Cheese
and poke into the cheesecake.

Bake at 350 F. for 1 hour.

Caramelize some sugar, add toasted pecans and sprinkle/ladle over
the cheesecake once it's chilled.