Ping: Ophelia, sf

Sounds delicious! My, I can about smell your cooking from here.

Cheers
Bronwyn

On Sun 27 Nov 2005 09:02:13p, Thus Spake Zarathustra, or was it Bronwyn?

Quoted message said:

Sounds delicious! My, I can about smell your cooking from here.

Cheers
Bronwyn

Thanks, Bronwyn. I wish I could really share a piece with you!

--
Wayne Boatwright *¿*
_____________________________________________

A chicken in every pot is a *LOT* of chicken!

"Wayne Boatwright" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

On Sun 27 Nov 2005 09:02:13p, Thus Spake Zarathustra, or was it
Bronwyn?

Quoted message said:

Sounds delicious! My, I can about smell your cooking from here.

Cheers
Bronwyn

Thanks, Bronwyn. I wish I could really share a piece with you!

I can only guess you made the curd cheese cake? I never saw a mail from
you and Bronwyn didn't include your mail?

Please will you repeat what you said?

On Mon 28 Nov 2005 03:37:45a, Thus Spake Zarathustra, or was it Ophelia?

Quoted message said:

"Wayne Boatwright" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

On Sun 27 Nov 2005 09:02:13p, Thus Spake Zarathustra, or was it
Bronwyn?

Quoted message said:

Sounds delicious! My, I can about smell your cooking from here.

Cheers
Bronwyn

Thanks, Bronwyn. I wish I could really share a piece with you!

I can only guess you made the curd cheese cake? I never saw a mail from
you and Bronwyn didn't include your mail?

Please will you repeat what you said?

So sorry, Ophelia. Although I didn't e-mail you directly, this is verbatim
what I posted:

We've just finished eating a piece of Ophilia's recipe for Yorkshire Curd
Cheesecake and proclaimed it *marvelous*! Both the flavor and texture were
wonderful. Once you've made the curds, which I did yesterday, it's a quick
and simple recipe that produces a cheesecake unlike any I've had, and one I
will repeat many times.

There are two things I did that might be considered variations. First, the
currants I had on hand had previously been soaked in brandy. Second, I
sprinkled the pinch of nutmeg over the top before baking, rather than
adding to the filling.

A million thanks, Ophelia!

Yorkshire Curd Cheesecake (from Ophelia)

Ingredients:
8 oz curds
2 eggs
4 oz sugar
2 oz currants
a small knob of butter (melted)
a little grated lemon rind
a pinch of nutmeg
shortcrust pastry

Method:
Mix the curds with the dried fruit and flavouring.
Stir well-beaten eggs in with the sugar and butter.
Line a 7 or 8 inch dish or plate with pastry.
Put in the curd mixture.

Baking time:
20 minutes in a moderate oven or until set.

--
Wayne Boatwright *¿*
_____________________________________________

A chicken in every pot is a *LOT* of chicken!

"Wayne Boatwright" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

On Mon 28 Nov 2005 03:37:45a, Thus Spake Zarathustra, or was it
Ophelia?

So sorry, Ophelia. Although I didn't e-mail you directly, this is
verbatim
what I posted:

Thank you Wayne🙂

Quoted message said:

We've just finished eating a piece of Ophilia's recipe for Yorkshire
Curd
Cheesecake and proclaimed it *marvelous*! Both the flavor and texture
were
wonderful. Once you've made the curds, which I did yesterday, it's a
quick
and simple recipe that produces a cheesecake unlike any I've had, and
one I
will repeat many times.

🙂)

Quoted message said:

There are two things I did that might be considered variations.
First, the
currants I had on hand had previously been soaked in brandy. Second,
I
sprinkled the pinch of nutmeg over the top before baking, rather than
adding to the filling.

Oooh that is a very grown up version🙂)))

Quoted message said:

A million thanks, Ophelia!

You are most welcome🙂 It seems funny to see people in US enjoying my
childhood cheesecake🙂)

There is one recipe which makes small ones using flaky pastry for the
crust and icing the top🙂 Each has their charms

On Mon 28 Nov 2005 06:08:43a, Ophelia wrote in rec.food.cooking:

Quoted message said:

"Wayne Boatwright" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

On Mon 28 Nov 2005 03:37:45a, Thus Spake Zarathustra, or was it
Ophelia?

So sorry, Ophelia. Although I didn't e-mail you directly, this is
verbatim what I posted:

Thank you Wayne🙂

Quoted message said:

We've just finished eating a piece of Ophilia's recipe for Yorkshire
Curd
Cheesecake and proclaimed it *marvelous*! Both the flavor and texture
were wonderful. Once you've made the curds, which I did yesterday,
it's a quick and simple recipe that produces a cheesecake unlike any
I've had, and one I
will repeat many times.

🙂)

Quoted message said:

There are two things I did that might be considered variations.
First, the
currants I had on hand had previously been soaked in brandy. Second,
I
sprinkled the pinch of nutmeg over the top before baking, rather than
adding to the filling.

Oooh that is a very grown up version🙂)))

Well, not by design. The only currants I had on hand were those I had
previously soakd in brandy for another use. I'd have used plain otherwise.
It was a nice touch, though. :-)

Quoted message said:

Quoted message said:

A million thanks, Ophelia!

You are most welcome🙂 It seems funny to see people in US enjoying my
childhood cheesecake🙂)

There is one recipe which makes small ones using flaky pastry for the
crust and icing the top🙂 Each has their charms

Hmm... Somehow I can't imagine icing a cheesecake. Can you elaborate?

--
Wayne Boatwright *¿*
____________________________________________

Give me a smart idiot over a stupid genius any day.
Sam Goldwyn, 1882-1974

"Wayne Boatwright" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

On Mon 28 Nov 2005 06:08:43a, Ophelia wrote in rec.food.cooking:

Quoted message said:

"Wayne Boatwright" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

On Mon 28 Nov 2005 03:37:45a, Thus Spake Zarathustra, or was it
Ophelia?

So sorry, Ophelia. Although I didn't e-mail you directly, this is
verbatim what I posted:

Thank you Wayne🙂

Quoted message said:

We've just finished eating a piece of Ophilia's recipe for Yorkshire
Curd
Cheesecake and proclaimed it *marvelous*! Both the flavor and
texture
were wonderful. Once you've made the curds, which I did yesterday,
it's a quick and simple recipe that produces a cheesecake unlike
any
I've had, and one I
will repeat many times.

🙂)

Quoted message said:

There are two things I did that might be considered variations.
First, the
currants I had on hand had previously been soaked in brandy.
Second,
I
sprinkled the pinch of nutmeg over the top before baking, rather
than
adding to the filling.

Oooh that is a very grown up version🙂)))

Well, not by design. The only currants I had on hand were those I had
previously soakd in brandy for another use. I'd have used plain
otherwise.
It was a nice touch, though. :-)

Quoted message said:

Quoted message said:

A million thanks, Ophelia!

You are most welcome🙂 It seems funny to see people in US enjoying
my
childhood cheesecake🙂)

There is one recipe which makes small ones using flaky pastry for the
crust and icing the top🙂 Each has their charms

Hmm... Somehow I can't imagine icing a cheesecake. Can you
elaborate?

Just icing (powdered) sugar and water. when it is mixed you just put a
blob on top of the small cheesecake

On Mon 28 Nov 2005 09:08:15a, Ophelia wrote in rec.food.cooking:

Quoted message said:

Quoted message said:

Quoted message said:

There is one recipe which makes small ones using flaky pastry for the
crust and icing the top🙂 Each has their charms

Hmm... Somehow I can't imagine icing a cheesecake. Can you
elaborate?

Just icing (powdered) sugar and water. when it is mixed you just put a
blob on top of the small cheesecake

Oh, okay. That makes sense.

--
Wayne Boatwright *¿*
____________________________________________

Give me a smart idiot over a stupid genius any day.
Sam Goldwyn, 1882-1974

Ophelia said:

Quoted message said:

Hmm... Somehow I can't imagine icing a cheesecake. Can you
elaborate?

Just icing (powdered) sugar and water. when it is mixed you just put a
blob on top of the small cheesecake

How about a coating of ganache. Every thing is better with chocolate.

"Pan Ohco" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Ophelia said:

Quoted message said:

Hmm... Somehow I can't imagine icing a cheesecake. Can you
elaborate?

Just icing (powdered) sugar and water. when it is mixed you just put
a
blob on top of the small cheesecake

How about a coating of ganache. Every thing is better with chocolate.

No I think chocolate would be overpowering, this has a delicate flavour.
What say you Wayne?

On Mon 28 Nov 2005 01:17:11p, Thus Spake Zarathustra, or was it Ophelia?

Quoted message said:

"Pan Ohco" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Ophelia said:

> Hmm... Somehow I can't imagine icing a cheesecake. Can you
> elaborate?

Just icing (powdered) sugar and water. when it is mixed you just put
a blob on top of the small cheesecake

How about a coating of ganache. Every thing is better with chocolate.

No I think chocolate would be overpowering, this has a delicate flavour.
What say you Wayne?

Absolutely. I think anything beyond the recipe as you posted it would be
overkill. It should be enjoyed for its simplicity of texture and flavor.

--
Wayne Boatwright *¿*
_____________________________________________

A chicken in every pot is a *LOT* of chicken!

thanks for the feedback, Wayne. Did you use rennet or lemon juice to
make the curds?

`````````````````````````

Wayne Boatwright said:

We've just finished eating a piece of Ophilia's recipe for Yorkshire Curd
Cheesecake and proclaimed it *marvelous*! Both the flavor and texture were
wonderful. Once you've made the curds, which I did yesterday, it's a quick
and simple recipe that produces a cheesecake unlike any I've had, and one I
will repeat many times.

There are two things I did that might be considered variations. First, the
currants I had on hand had previously been soaked in brandy. Second, I
sprinkled the pinch of nutmeg over the top before baking, rather than
adding to the filling.

A million thanks, Ophelia!

Yorkshire Curd Cheesecake (from Ophelia)

Ingredients:
8 oz curds
2 eggs
4 oz sugar
2 oz currants
a small knob of butter (melted)
a little grated lemon rind
a pinch of nutmeg
shortcrust pastry

Method:
Mix the curds with the dried fruit and flavouring.
Stir well-beaten eggs in with the sugar and butter.
Line a 7 or 8 inch dish or plate with pastry.
Put in the curd mixture.

Baking time:
20 minutes in a moderate oven or until set.

--

Practice safe eating. Always use condiments.

On Mon 28 Nov 2005 11:29:15p, Thus Spake Zarathustra, or was it sf?

Quoted message said:

thanks for the feedback, Wayne. Did you use rennet or lemon juice to
make the curds?

I used the lemon juice, as I didn't have time to get the rennet I wanted. I
would still like to get some liquid rennet to keep on han.

--
Wayne Boatwright *¿*
_____________________________________________

A chicken in every pot is a *LOT* of chicken!