Unicorn (Unicorn@Indenial.com)
Fri, 01 Jan 1999 12:37:37 -0500
Happy New Year!
Reader Eileen Waggott was the first of many to send the following.
It's a bit longer than most, but worth a read:
Veteran Pillsbury spokes-model Pop N. Fresh died yesterday of a
severe yeast infection. He was 71. Fresh was buried in one of the
largest funeral ceremonies in recent years. Dozens of celebrities
turned out including Mrs. Butterworth, the California Raisins, Hungry
Jack, Betty Crocker, Chef Boyardee, and the Hostess Twinkies.
The grave site was piled high with flours as longtime friend Aunt
Jemima delivered the eulogy, describing Fresh as a man who never knew
how much he was kneaded. Fresh rose quickly in show business, but his
later life was filled with many turnovers. He was not considered a
very smart cookie, wasting much of his dough on half-baked schemes.
Still, even as a crusty old man, he was a roll model for millions.
Fresh is survived by his second wife. They have two children and
another in the oven. The funeral was held at 3:50 for approximately
20 minutes.
Now, how about a recipe? This frozen delight from Italy will become a
family favorite, and it's easy enough that you can make it a "special
treat" as often as you like.
Italian Casrata
(Note: This recipe calls for uncooked egg whites. If salmonella
contamination is a concern in your area, it is probably best to skip
this recipe.)
1+1/2 qts (1.5 L) vanilla ice cream, softened
1 qt (1 L) raspberry sherbet, softened
3/4 qt (750 ml) pistachio ice cream, softened
1/2 cup (125 ml) diced candied fruit
2 Tbs (30 ml) rum (optional)
3 egg whites
1/2 cup (125 ml) sugar
1/2 cup (125 ml) whipping cream
For the garnish:
1 cup (250 ml) whipping cream
Candied fruit
Line a 4 quart (4 L) mold or bowl with the vanilla ice cream and
freeze until firm. Cover the vanilla ice cream evenly with the
raspberry sherbet and freeze until solid. Repeat the process with the
pistachio ice cream. Beat the egg whites until foamy, and slowly beat
in the sugar. Whip the cream until stiff. Fold the cream, candied
fruit, and optional rum into the egg whites, folding gently until
thoroughly combined. Spoon the egg white mixture into the center of
the molded ice cream, spreading it evenly to form a smooth bottom
layer. Cover and freeze until firm. The dish may be kept frozen for
up to two weeks at this stage. To unmold, dip the outside of the mold
or bowl in hot water for 5 or 6 seconds and invert onto a cold
platter. Whip the remaining cup of whipping cream until stiff and
decorate the molded ice cream with a pastry bag fitted with a
decorative tip. Garnish with the candied fruit. Alternately,
decorate the ice cream with the candied fruit, and serve the whipped
cream in a separate bowl for the diners to serve themselves. Serves
12 to 16.
This archive was generated by hypermail 2.0b3 on Fri Jan 01 1999 - 12:42:42 EST