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Baking » fresh fruit tart

i want to try to make a fresh fruit tart.  i plan to make a filling, maybe a simple cheesecake in tart pan.  i know i bake that.  but i want to NOT bake the fresh fruit.  rather, use a simple syrup with maybe even some grand marnier mixed into a variety of fruits i.e. mango, grapes, peaches, raspberries and blueberries.  then pouring that over the cooled cheesecake tart.  i am open to any and all suggestions on this.  it's for my husband's birthday party (july 4) and it just sounds good, cool and refreshing, to me.  any help is appreciated.  

mitziecribb

mitziecribb : fresh fruit tart : Jul 1 2009 1:16PM

Ask a Chef » With Spicy Salmon

Hi guys, I am making the www.bigoven.com/159960-Spicy-Baked-Salmon-recipe.html and my guest wants mashed potatoes with it.  I was thinking that something like a honey-lemon glaze over the whole thing would imporve the potatoes and add a nice contrast to the hot salmon.  Any better ideas?

jc87930

jc87930 : With Spicy Salmon : Jun 30 2009 4:20PM

Cooking How-To » I recently found out that I had an allergy towards eggs. Do you have a section for these types of recipes?

I recently found out that I had an allergy towards eggs. Do you have a section for these types of recipes?

joy2bren

joy2bren : I recently found out that I had an allergy towards eggs. Do you have a section for these types of recipes? : Jun 30 2009 2:12PM

Cooking How-To » Calamari questions

I hope I haven't gotten myself in over my head. I was wanting some calamari pasta recently so I picked up some frozen calamari without paying enough attention to the box.  I have gotten myself into some whole, uncleaned calamari. 

First, I have three pounds uncleaned, but need one pound cleaned, am I going to have way to much?  I'm sure I can find more use for the rest if I do. 

Second, I have done my homework and think I know how to clean these, although I have to admit they do have me a bit intimidated.  But if I clean them, can I put them on ice in the refrigerator for a couple of hours until I ready to cook with them, or do I have to clean and cook straight way?  Since it looks like a time consuming process, I want to be sure to budget my time accordingly. 

Finally, if I have more than I need for this recipe, can I clean the squids, vacuum-seal , and re-freeze the processed ones for later use.  I like to think food safety is an extremely high priority in my kitchen and don't want anything hanging around that could harm us later. 

scturner97

scturner97 : Calamari questions : Jun 30 2009 9:33AM

Bread Machines and Bread Bakers » instant yeast vs dry active yeast

To convert cake yeast to instant yeast:
For 1 packed tablespoon cake yeast use 2 teaspoons instant yeast or
2-1/2 teaspoons active dry

OR
To convert recipes calling for instant yeast to active dry yeast: Use 1.25 times the weight; or, for 1 teaspoon instant yeast, use about 1 1/4 teaspoons active dry yeast

To convert recipes calling for active dry yeast to instant yeast:

Use 0.67 times the weight; or, for 1 teaspoons active dry yeast, use 3/4 teaspoon instant yeast

To convert recipes calling for fresh compressed yeast to instant yeast: Use 0.32 times the weight; or, for 1 packed Tablespoon (21 grams) fresh yeast, use 2 teaspoons instant yeast

from the Bread Bible, from Rose Levy Beranbaum

 

http://www.bigoven.com/172559-Best-Bread-recipe.html#

[edited June-28-2009]

sidu

sidu : instant yeast vs dry active yeast : Jun 28 2009 6:41PM