The Renowned Jasmine Chocolate Of The Grand Duke Of Tuscany

Ingredients
10 lb (4.5 kg) Toasted Cacao Beans, cleaned and coarsely crushed
Fresh Jasmine Flowers
8 lb (3.6kg) White Sugar; well dried
3 oz (85g) “Perfect” Vanilla Beans
4 to 6 oz (115-170g) “Perfect” Cinnamon
2 scruples (1/12oz, 2.5g) Ambergris

Method: In a box or similar utensil, alternate layers of jasmine with layers of the crushed cacao, and let it sit for 24 hours. Then mix these up, and add more alternating layers of flowers and cacao, followed by the same treatment. This must be done ten or twelve times, so as to permeate the cacao with the odor of the jasmine. Next, take the remaining ingredients and add them to the cacao and jasmine, and grind them together on a slightly warmed metate; if the matate be too hot, the odor might be lost.

by Francesco Redi (1627-1697) - Excerpt: The True History Of Chocolate, Coe, Sophie D. & Michael D., 2003, 95-61824, 0-500-28229-3

Stuffed-Crust Lemon Layer Pie

Stuffed-Crust Lemon Layer Pie, originally uploaded by Pillsbury.com.

Pillsbury Recipes on Flickr! Check this one out, and click the pic to go see more. I love Pillsbury, and Flickr. Damn them for being so tempting! R-

INGREDIENTS

Crust

1 box (15 oz) Pillsbury® refrigerated pie crusts, softened as directed on box
1 package (7 oz) almond paste
1/4 cup toasted sliced almonds
1/4 cup granulated sugar

Filling (first layer)

1 1/2 cups granulated sugar
6 tablespoons cornstarch
1/4 teaspoon salt
1/2 cup cold water
1/3 cup fresh lemon juice
3 eggs yolks, well beaten
2 tablespoons butter
1 1/2 cups boiling water
1 teaspoon lemon extract
1 teaspoon lemon peel
3 drops yellow food color

Filling (second layer)

1 cup powdered sugar
1 package (8 oz) cream cheese, softened
1 1/2 cups whole milk
2 boxes (4-serving size each) lemon instant pudding and pie filling mix

Garnish

1/2 cup powdered sugar
4 oz mascarpone cheese
1 cup whipping cream

DIRECTIONS

1. Heat oven to 350°F. Unroll 1 pie crust in ungreased 9-inch pie plate. Press firmly against side and bottom. In food processor, crumble almond paste; add almonds and 1/4 cup granulated sugar. Cover; process 1 minute. Spread in crust-lined pie plate. Top with second crust; press down. Crimp edges together. Prick crust several times with fork. Bake about 30 minutes or until golden brown.

2. In 2-quart saucepan, mix 1 1/2 cups granulated sugar, the cornstarch and salt with wire whisk. Beat in cold water and lemon juice. Add egg yolks; beat until smooth. Add butter; gradually stir in boiling water. Heat to boiling over medium heat, stirring constantly. Boil 2 minutes. Remove from heat; add lemon extract, lemon peel and food color. Cover surface with plastic wrap. Cool 30 minutes. Pour into pie plate. Refrigerate 30 minutes.

3. Meanwhile, in small bowl, beat 1 cup powdered sugar and the cream cheese with electric mixer on medium speed until smooth. Beat in milk until well blended. Add pudding; beat 2 minutes longer or until thickened. Pour into pie plate.

4. In medium bowl, beat garnish ingredients with electric mixer on high speed about 2 minutes or until stiff peaks form. Place mixture in decorating bag fitted with star tip. Decorate top of pie as desired. Cover and refrigerate any remaining pie.

Sneaky Peaky - Barbecue Book

Preview - Barbecue Book, originally uploaded by Eudaemonius.

This 1959 Cookbook is my new project to get up on the web. Better Homes & Gardens Barbecue Book is a great cartooned practical guide to back yard bar-b-queing. I am not so sure I would make the blueberry pancakes it suggests on the grill, but it a fun read. Here is the front cover with some great artwork. Check back frequently as I will keep posting the whole book. E-