|By Carltonb (Carltonb) on Saturday, September 04, 1999 - 01:24 pm: Edit|
A local restaurant chain Applebee's started serving a cheesecake chimichanga.
It is cheesecake in a flour tortilla that has been deepfried. Does anyone have any idea on how it is made.
I assume it comes to them frozen and all they do is cook and serve. The desert is an interesting concept to me.
|By makubo on Saturday, September 04, 1999 - 06:06 pm: Edit|
The Spanish have a lot of deep fried desserts, my personal favorite is "Leche fredda", a cooked pastry cream, poured on to a tray, let cool out, cut into strips of fingersize, rolled in flour, deepfried, rolled in cinnamon sugar, served immediatly. I tried it with tempura flour to get that puffy effect, delicious!
|By jeee2 on Sunday, September 05, 1999 - 06:52 pm: Edit|
It sounds like a take on crab rangoons, cream cheese with crabmeat wrapped in egg wrappers, deep fry, so you could leave the crab out, add sugar instead. What about some fruit. Beignet farci ?
They sell egg roll wrappers at the local supermkt usually.
|By Kevin (Kevin) on Monday, September 06, 1999 - 12:41 am: Edit|
Do people really buy deep fried desert, that just doesn't sound to me that it would taste good
|By jeee2 on Monday, September 06, 1999 - 08:25 am: Edit|
It wouldn't appeal to me but there are fried desserts or sweets rather that are good.
Some people will eat fried appetizers, fried fish and then fried dessert. They'd drink fried coffee too.
|By makubo on Monday, September 06, 1999 - 09:35 am: Edit|
A warm apple beignet, served with Vanilla icecream-unbeatable
A freshly fried storks nest with plum compote-delicious
Or ever tried to sautee Julienne of fresh fruits, pack them into springroll skin and fry, serve with a passionfruit sorbet-fantastico
There are lots of deep fried delicacies out there,
frying has it's bad rap undeserved.
|By Mikeh (Mikeh) on Monday, September 06, 1999 - 11:00 am: Edit|
I've seen deep-fried ice cream in several places in Mexico. A premium quality vanilla ice cream battered with crushed corn flakes and cinammon sugar, covered with whipped cream is great. It may not be haute cuisine, but everyone I know likes it.
|By jedi on Monday, September 13, 1999 - 04:04 am: Edit|
I used to do a sauteed cheesecake. What i did was bake a cheesecake in a sheetpan,let it cool, then cut it into 4 oz triangles. Wrap them in a crepe, and refrigerate. Just before service, i would sautee it in a little butter,and serve it with different kinds of fruit purees. Not to bad of a dessert, sold pretty well.
|By Cam (Cam) on Tuesday, September 14, 1999 - 07:51 pm: Edit|
Our broiler cook had one of those at Applebee's and loved it so we tried making them. Found the way to do it is bake off the cheesecake (we made a strawberry one) then form pieces into a cylinder and fold them up in a tortilla (we actually used these very thin sheets of thawed frozen pastry dough - I can't remember the name) and secure them shut with a skewer. Just fry them until golden brown. We served it as a dessert special with our vanilla ice cream and a strawberry compote. It wasn't really my favorite thing, but our customers really liked them.