overall, everything went well. along with things mentioned in the previous post, I made truffles a la sasha (and this recipe)- vanilla and coffee. half the people raved about the coffee, and the other half raved about the vanilla. I used ghiradelli's 60% baking bar, which was a good call, although I might try the vanilla with something a little less dark next time to try to bring out more of the vanilla flavor.
I also made this lemon cheesecake from gourmet.com. I added some mushed raspberries to it and then topped it with the raspberries as well. I didn't use a springform pan; just a regular cake pan, and it was fine (no flour to make it stick). the recipe tells you to place in a baking dish, but nothing about a water bath, so I thought they had accidentally omitted that part and I did it anyway. it didn't set, so after I discovered that, I stuck it back in on its own for another 20 minutes. I also spoke to theresa about it at the bakery and checked cookingforengineers.com, and the recipe tells you to flip it out waaaayyy too early. I should have let it thoroughly cool, then stuck it in the fridge and not taken it out for a good 5-6 hours. I have high hopes that the recipe would turn out immediately if you don't use the water. I also think it'd be really good in mini muffin tins (what dessert isn't made better in convenient bite-size?) placing the crust only on the very bottom and topping with one raspberry before they cool so that the raspberries will stay in place.
unforunately, ryan didn't get pictures of the food, so I'll have to make it all again I suppose. =)
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3 comments:
That cake looks absolutely delicious! Will definitely have to try that recipe.
Did you "shell" your truffles or leave them plain like the original recipe? I'm curious if they're as melty as I thought without shelling.
I shelled them, just as you did. I thought it might be interesting to use a different chocolate for the shell though; maybe a dark chocolate shell for a more milky vanilla truffle.
I just told ryan that I was excited to make the cheesecake again to try to perfect it (though as soon as passover's over, I intend to make it with a graham cracker crust!) I always like finding things that I am willing to eat year round for passover.
One word of warning about the different chocolates that I forgot to mention: stay with the same brand. I have no real idea why, but if you try, say, Hershey with Nestle, they'll taste really nasty.
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