Punch made with tea Lamb Shanks tres leches
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From: [email hidden] Subject: punch request
I am helping out at a friends wedding shower this weekend
and I need to find a quick and easy recipe for some punch. I
am open to any suggestions anyone has, but the bride has
also "mentioned" that she's had a punch made with lipton
instant tea mix (but I have had no luck in finding it!).
Thanks in advance!!
Brandi
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From: [email hidden] (Lallia) Date: 23 May 2004
02:47:00 GMT Subject: Lamb Shanks
any and all suggestions welcomed. tia ;-)
Lallia
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From: [email hidden] (Michael Chiu) Subject: tres
leches attempt Date: Sun, 23 May 2004 06:21:14 GMT
I'm making tres leches for the first time, and so far I've
just baked my cake. It didn't come out nearly as tall as I
would have liked, but that's probably because I did a poor
job with the egg whites. I don't own a mixer or a whisk
surprisingly, so I had to use my stick blender. I couldn't
get the whites to form the peaks that it mentioned. Oh well.
Other than that, I am pleased. I cut off a corner and
looked at it, and it looks like it'll do the job. My
favorite restaurant's tres leches' cake was spongier and
less dense than mine. However, mine didn't turn out like a
cake, so I at least achieved that. It looks like it'll be
able to absorb a good deal of the milk mixture without
being overly soggy.
So, that leads to my question ... What is a suggested ratio
of the 3 "milks". I have evaporated milk, condensed milk,
and "crema caciaue" at the recommendation of a houston.eats
reader. The crema hopefully is similar to heavy cream
because it's replacing the heavy cream I read about in
other recipes.
Thanks, Mike
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