| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
|
Dujour09 |
1 |
servings |
INGREDIENTS
| 2 |
c |
Pecans |
| 5 |
lg |
Eggs; separated |
| 2/3 |
c |
Sugar |
| 1 |
tb |
Bourbon |
|
|
=== NUTMEG CREAM === |
| 1 |
c |
Heavy cream |
| 1/4 |
ts |
Freshly-grated nutmeg. |
INSTRUCTIONS
Take pecans, place them on a sheet tray and place in oven for 10 to 15
minutes until lightly toasted. Remove and allow to cool. Place nuts in a
robot-coupe and grind to a fine powder, set aside. In a mixing bowl place
the yolks with a whip on high speed whip until fluffy. Add sugar, beat
until pale yellow and mixture is thick. Remove from machine, place in a
medium-sized mixing bowl, fold in pecans and bourbon. In the bowl of a
mixer fitted with a whip, whip the whites until stiff, but not dry. In 1/3
batches, fold the whites into the egg yolk mixture just until mixed. Place
in a nine-inch pan that is lined, but not buttered. Bake 50 to 60 minutes
at 350 degrees. Serve with Nutmeg Cream.
For the Nutmeg Cream: Whip together heavy cream and nutmeg. This recipe
yields 1 nine-inch cake.
Source: "CHEF DU JOUR - (Show # DJ-9216) - from the TV FOOD NETWORK"
S(Formatted for MC5): "07-30-1999 by Joe Comiskey -
joecomiskey@netzero.net" Yield: "1 nine-inch cake"
Recipe by: Chef Cynthia Long
Converted by MM_Buster v2.0l.
A Message from our Provider:
“Forgiveness is not automatic”