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-----Original Message-----
From: Maria
Sent: Tuesday, June 19, 2012 12:38 AM
To: phaedrus@hungrybrowser.com
Subject: Desperate for Recipe
I have been looking for a cheesecake recipe that has whole tapioca or
tapioca pudding mixed in. I had it a couple of times in Palo Alto Ca. I know
this cafe located on Stanford University had the cheesecake sent to their
restaurant from Los Angeles. ( cafe closed awhile ago. ) It has an amazing
texture and tastes heavenly. I have looked for hours on google with nothing
that comes close. Maybe a newer and diffent perspective will unearth this
simple but so elusive sublime taste. Thank You for your time. Maria
Hello Maria,
The only cheesecake recipe that I can find with either tapioca pudding or
tapioca (other than tapioca flour) is here:
Tapioca Cheesecake
Phaed
From: "Irene"
To: phaedrus@hungrybrowser.com
Subject: Tapioca Cheesecake - Previous request
Date: Tuesday, July 26, 2016 9:14 PM
You had a request a few years ago for a tapioca cheesecake. I am not sure if you ever found one:
Cheers
Irene
Tapioca Cheesecake
Crust:
2 c vanilla wafer cookie crums weighed after crushing
3/4 stick melted butter
1 tsp vanilla
Tapioca:
1 can (13.5 oz) coconut milk
2 large eggs
1/2 c sugar
1/4 cup quick cooking tapioca
Topping:
2 cups sour cream
½ cup sugar
1 tsp vanilla
Cheesecake batter:
1½ cups sugar
3 (8 oz each) cream cheese at room tmperature
4 eggs
1 tsp vanilla
1 tsp coconut extract
Directions
Crust: Pour melted butter and vanilla over cookie crumbs. Mix with fork until they are evenly moistened.
Cut circle of parchment paper or wax paper to fit inside the bottom of a 9" springform pan. Spray the pan
with cooking spray, set the paper circle in place, and spray with cooking spray again.
Place the moistened cookie crumbs in the bottom of the pan and press them down over the paper circle.
Continue to press them until they reach one inch up the sides of the pan. Put the springform pan in the
freezer for 30 minutes while you prepare the rest of the cheesecake.
Tapioca: In a medium sized saucepan, off the heat, whisk the coconut milk and eggs together unti they are
uniform color. Add the sugar and the dry tapioca. Mix it all up and leave it on a cold burner for 5 minutes.
You'll prepare the cheesecake topping next.
Topping: Mix the sour cream, sugar, and vanilla together in a small bowl. Cover and refrigerate.
Preheat the oven to 350 degrees, rack in the middle position.
Now cook the tapioca mixture over medium high heat, stirring constantly. Be careful it's easy to burn.
Bring it up to the boil and then pull it off the heat, give it a couple more stirs until it's no longer boiling,
and let it cool while you make the cheesecake batter.
Cheesecake batter: Place the sugar in the bowl of an electric mixer. Add the softened cream cheese and whip at
medium speed until it's smooth. Add the tapioca mixture a spoonful at a time, mixing it into the batter.
Make sure the mixture is not to hot so it cooks the eggs. If cool enough, add them, one at a time, beating
thoroughly after each addition. Add vanilla and coconut extracts.
Take the crust out of the freezer and pour the batter on top of the chilled crust, set the pan on a cookie
sheet to catch any drips and bake at 350 degrees for 70 minutes. Remove the pan from the oven, but don't shut off the oven.
Starting in the center, spoon the sour cream topping over the top of the cheesecake, spreading it out to within a half-inch
of the rim. Return the pan to the oven and bake for an additional 15 minutes.
Cool the cake in the pan on a wire rack. When the pan is cool enough to pick up with your bare hands, chill uncovered
in the refrigerator for at least 8 hours. To serve, run a knife around the inside rim of the pan, release the springform
catch and lift off the rim. Place a piece of waxed paper on a flat plate and tip it upside down over the top of the cheesecake.
Invert the cheesecake so it rest on the paper. Carefully pry off the bottom of the springform pan and remove the paper
from the bottom crust. Invert a serving platter over the bottom crust of your cheesecake. Flip the cheesecake right side up,
take off the top plate, and remove the waxed paper.
From: myrtle
Sent: Monday, June 18, 2012 2:19 PM
To: phaedrus@hungrybrowser.com
Subject: artichoke extract?
Dear Phaedrus,
I've been experimenting with making drinking vinegars, and came across your site while searching for a recipe for switchel.
I'm working on shrubs at the moment, using fresh fruits, cane sugar, and apple cider vinegar.
I just made a ginger syrup to use as flavoring, and would really like to find a way to make an artichoke flavoring.
I know that there are bitters with artichoke as an ingredient (such as Cynar, an Italian bitters),
so I have seen recipes for homemade bitters made with alcohol. I've also seen (mostly via sites for readymade products),
listings for dried artichoke leaves and parts for tea, and prepared extracts, but no homemade suggestions.
Mainly, I'd like to figure out the best way to preserve artichokes to use as flavoring in shrubs and sodas.
I have access to 2 varieties of artichoke plants fresh from a lovely garden!
Another curious possibility is a suggestion that the ancient Romans used to preserve their artichokes in vinegar, honey, and cumin,
but I believe that was for eating. I don't know if there's a similar method for making shrubs, that I could use with artichokes,
though I think I will test it out meantime.
Many thanks and all the best,
Myrtle
Hello Myrtle,
Artichoke extract is very popular right now because Dr. Oz talked about the health benefits of artichoke extract on his show.
However, commercial extract makers have methods and equipment for making extracts that preserve the antioxidants, which are what
gives the health benefits . This might be difficult to do at home.
You might be able to make an artichoke flavored vinegar by simply soaking artichokes in white vinegar.
A method like this might solve both the problem of making a flavored vinegar and also of preserving the artichokes.
See here:
Flavored Vinegars
I could not find any instructions for making a herbal extract for flavoring from artichokes per se. I don’t know what extraction method would be best for artichokes –
are the flavoring constituents of an artichoke water soluble or oil soluble? If water soluble, then the alcohol extraction would be best, but if oil soluble,
then an oil extraction would be best. There are instructions on these sites for making herbal extracts, most using alcohol.
Herbal Extracts
Homemade Herbal Extracts
Herbal Extracts Using Alcohol
Herbal Extracts Using Oil
herbs - maxforum
The two main methods of preserving artichokes are pickled in vinegar, and, as in Italy - “carciofini sott olio”, which is artichokes preserved in oil.
I don’t recommend preserving in oil. Oil is not acidic and therefore does not prevent microbial growth like vinegar does.
Food poisoning is a real risk with oil preservation. Be very careful in using any preservation method.
If you have any doubts at all, contact your local university’s county co-op extension service and ask them about the safety of your method.
I have no idea about the best method of preserving artichokes for later use in making extracts.
There are recipes for pickling artichokes on these sites:
How to Preserve Artichokes
Pickled Artichokes
Sorry I can’t be more help. This site is all about preserving and extracting herbs. Perhaps you should direct your question there.
herbs - maxforum
Phaed
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I've seen celery soda, but an artichoke shrub is hard for me to imagine. Shrubs are usually made with fruit. I'll be posting about shrubs in a couple of weeks.
Timm sent an interesting artichoke "tea" recipe:
The Chinese make a tea using artichokes. Timm in Oregon
Chinese Artichoke Tea
Ingredients:
12 cups water
1 large or 2 small whole artichokes
1 ear corn without husk
1 large carrot
5 dry dates
Instructions:
Place the water in a pot. Wash the artichoke; cut into half and place in the water. Wash the corn and cut into 3 or 4 pieces and add to the water.
Wash the carrot, cut into a few pieces and add to the water. Wash the dry dates and add to the water; bring all to a boil.
Reduce the heat to a bare simmer and cook for 3 to 4 hours or until reduced by half. Strain the solids from the water and serve either hot or cold.
Refrigerate leftovers for up to 3 days.
From: June
Sent: Wednesday, July 15, 2009 2:00 PM
To: phaedrus@hungrybrowser.com
Subject: recipe from the 60's
Am looking for a fudge recipe that was on the Neilson's cocoa can in the 60's. I don't recall the exact year but I know for the sure it was the 60's.
It was a blue and white cocoa can and I"m pretty sure it was Neilson's. Can you help?
Hello June,
This was a Canadian brand of cocoa, right?
Sorry, I had no success locating a fudge recipe that said it was from the Neilson’s Cocoa tin.
There are a couple of posts on Canadian message boards for the same recipe. They have been there quite some time, with no apparent success.
I’ll post this on my site, but I haven't much faith that a reader will have this recipe.
Your best bet to find this recipe is to watch the sites that sell collectibles (E-bay, etc) and look for Neilson’s cocoa cans for sale.
When you find one, ask the seller if the fudge recipe is on the can - the fudge recipe may not have been on every can.
If it is, a sympathetic seller might photo the recipe and send it to you. If not, you might have to buy the can to get the recipe.
There are a couple of cans for sale here:
EBay
Phaed
From: beth
Sent: Monday, June 18, 2012 10:21 AM
To: phaedrus@hungrybrowser.com
Subject: recipe
my aunt is looking for A&P recipe for crab cake store want out of business in pa or where I live Thanks.
Hi Beth,
These were frozen crab cakes that they sold at A & P? Sorry, I could not find a recipe or anything about them.
Below are some links to other crab cakes recipes that your aunt might like.
Phaed
Marjorie's Crab Cakes
Phillips Crab Cakes
Red Lobster Crab Cakes
Maryland Style Crab Cakes
Baltimore Style Crab Cakes
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