Conference turris::cooks

-< Help with back issues of Bon Appetit >-

<	Can anyone help with back issues of Bon Appetit?  There was
<    an issue in (I think) February 1984 that had a number of really
<    great cheesecakes.  A favorite was Irish coffee.  I've lost
<...
<... one, but if anyone can help I'd really appreciative!  By the
<    way, I did try contacting the magazine but they were out of
<    older issues....
    
  How about the library and a quick search through the Reader's Guide to
Periodical Literature...   Lots of old magazine issues are kept on mircofiche.
I don't know for sure if Bon Appetit is one of them, but it would be worth a
call to your local library...

Al

My collection of Bon Apetite goes back that far I am sure.  I'll check
tonight for you.

Elizabeth

    let us know if you can't find it.  i was fortunate to pick up 1982-1992
    from a women moving for free so i'm sure i would also have it.
    
    some people have all the luck eh? 
    
    cj
    

Susan,

I think I found the issue you are talking about.  It is February, 1985 and 
has such wonderful things as Irish Coffee, Black Forest,
Lemon Cream, Coconut Cream, Supomone, Eight Treasure, Baklava, and Linzsertorte  
Cheesecakes.

I will be glad to type in the Irish Coffee for you.  I am leaving today at 
4:00 pm for a short vacation until Tuesday Mar 22.  Or if you want, I can copy 
the recepies and put it in the interoffice mail for you.  

Hope you see this before 4:00 pm EST.

Elizabeth

Re: .4

Elizabeth,

	Thanks so much, especially for hunting through back issues as
I can see that I had the wrong year.  I can't wait for another Irish Coffee 
cheesecake!  A copy of the recipe in interoffice mail when you get back
would be fine.  I'm at MLO5-3/B97.

	Also, thanks to others who responded as well.
           
Susan

Irish Coffee Cheesecake  -  Bon Appetit/February 1985
-----------------------------------------------------
Irish whiskey and expresso flavor the delicious filling, encased in an
oatmeal cookie crust.  As with most of the following cakes, if it is
refrigerated overnight, the flavors will mellow.

10 servings

Oatmeal Crust
-------------

1/2   12-1/2-ounce package crisp oatmeal cookies
 1    tablespoon firmly packed dark brown sugar
1/4   teaspoon cinnamon
3-1/2 tablespoons well-chilled unsalted butter, cut into small pieces

Coffee Filling
--------------

24  ounces cream cheese, room temperature
 1  cup plus 2-1/2 tablespoons firmly packed dark brown sugar
 4  eggs, room temperature
 2  tablespoons plus 2 teaspoons coffee liqueur
1/2 teaspoon vanilla
 5  teaspoons instant espresso powder
 7  tablespoons Irish whiskey

Topping
-------

  3/4 teaspoon instant espresso powder
  1/2 teaspoon sugar
1-1/2 cups chilled whipping cream
2     tablespoons sugar

      Chocolate coffee beans

For crust:  Preheat over to 325 F.  Lightly butter 9-inch springform pan.
Finely grind cookies, sugar and cinnamon in processor.  Add butter and process
until crumbs hold together.  Press into prepared pan, covering bottom and 
extending 1-1/2 inches up sides.  Bake until crust darkens slightly, about 
8 minutes.  Cook completely.

For filling:  Preheat oven to 325 F.  Blend cream cheese and sugar in processor
until smooth, stopping occasionally to scrape down sides of bowl.  Mix in 1
egg, liqueur and vanilla.  Dissolve instant espresso powder in whiskey in
large bowl.  Stir in cheese mixture.  Whisk in remaining 3 eggs 1 at a time.
Pour filling into cooled crust.  Bake until outer 2 inches of cake are firm
and slightly puffed, about 45 minutes (center will appear moist and edges 
may crack slightly).   Cool to room temperature on rack.  Refrigerate until 
well chilled.  Cover with plastic wrap and let mellow for 1 to 2 days.

For topping:  Dissolve instant espresso powder and 1/2 teaspoon sugar in 1 
tablespoon cream in small bow.  Beat 1-1/2 cusps cream and 2 tablespoons
sugar in large bowl until peaks form.  Fold in expresso mixture.  Remove plastic
wrap and pan sides from cake.  Spread top with whipped cream and garnish
with coffee beans.  (Can be prepared 2 hours ahead and refrigerated).
Let stand at room temperature 15 minutes before serving.

I plan on making this cheesecake for Easter; does anyone know where I can get
chocolate coffee beans in the Nashua area?  I wouldn't normally bother to 
garnish it, but because company's coming I'd like to go all out.

Thanks!

Meredith

    The Coffee Connection (is that the name?) in the Pheasant Lane Mall has
    chocolate-covered espresso beans. (If you just want "coffee beans" made
    entirely of chocolate, try the various candy stores in the mall; I've
    seen them there.)
    
    -b

re: 8

Thanks for the pointers.  I'm going to the mall tonight anyway, so I'll check 
it out.