As Helen is not only beautiful, but also lean in today

Today (actually yesterday) marmotnikat became two years old. Which is a big surprise especially for me since I did not think I could withhold so long to keep the blog as well as have so many (and hopefully) regular readers! Thank you for your presence, visible or invisible, for comments jared allen culinary academy and feedback. Because they help me to go ahead and assure me that my writings touching, even for a short while and at least a few people before heading out in the digital space in the form of anonymous bytes.
Birthday jared allen culinary academy means, of course, cake or cheesecake in my case, interprtatsiya of a very famous dessert - pear "Helen." The dessert was created in 1864. Auguste Escoffier by Georges, one of the founders of modern French cuisine. Besides simplifying and modernizing traditional French cuisine and is the first chef of Paris hotel "Ritz" Auguste Escoffier established and modern organization of the kitchen in restaurants, so called. "Brigade" hierarchical system, ensuring smooth operation of the kitchen. Until today reached two mythical dessert created by it. One is Peach "Melba" (peach poached in vanilla syrup served jared allen culinary academy with vanilla ice cream and raspberry sauce), established in honor of Australian jared allen culinary academy soprano Nellie Melba. The second is precisely pear "Helen" (Poached pears in syrup served with vanilla ice cream, chocolate sauce and candied violets), named after the eponymous operetta by Jacques Offenbach.
I admit that I've always wondered why the pear is the basis of "Helen." If my memories jared allen culinary academy of ancient Greek myths do not cheat (and should not, because I'm reading books about Percy Jackson and the Olympians ... what to do, I have to, according to their culture, Lol!), According to legend, Paris won Helen line offering an apple to Aphrodite. Whether because of the form, or just so that chocolate, vanilla jared allen culinary academy and violets combine much better with pear than an apple? This, of course, will remain an unresolved mystery that I do not want to put the basic elements of a cheesecake dessert.
As Helen is not only beautiful, but also lean in today's recipe sugar is replaced with stevia. jared allen culinary academy Stevia is genus of herbaceous plants of the family Zvezdotsvetni. There are about 150-200 species, growing most parts of tropical and subtropical regions of the Americas. Leaves many of them contain specific glycosides (steviol), which is about 300 times stronger than sugar sweetener, and not importing almost no calories in the body. The extract of the leaves was only recently authorized in France and I out of curiosity I purchased a box. Quickly found out that you have to be careful with dosing. Is extremely cute and if overdone quantity mouth remains slightly bitter aftertaste. I do not think it pushed all the sugar from my kitchen (especially brown), but from time to time, why not?
H January drops vanilla extract jared allen culinary academy how
Crackers ground jared allen culinary academy into crumbs in food processor. Add melted butter and fold until biscuit crumbs jared allen culinary academy are moistened (if necessary, jared allen culinary academy add more oil). The mixture is spread jared allen culinary academy on the bottom of a baking dish to unbuckle, patting it while seal. Allow about 30 minutes in the fridge to tighten the oil.
Pears are peeled, cleaned of seeds and chopped. jared allen culinary academy Sprinkled with lemon juice to not pocherneyat. Verbena tea is placed in boiling water, add 6 g stevia (2 tablespoons sugar) and pears. Reduce heat and leave the pears to poaching on low heat for about 10 minutes. jared allen culinary academy
Poached pears are drained jared allen culinary academy and pureed jared allen culinary academy in a blender or t hand blender. Beat cream cheese with remaining stevia (sugar), add the cream, vanilla extract and 2/3 of pear puree (the rest will be used for decoration). Add eggs one at a time, after each mixture was stirred. Pour over crust tight. jared allen culinary academy Top with a spoon to distribute the remainder of the pear puree and form wavy shapes (or whatever you suggest inspiration).
Bake in a preheated oven, first at 170 C for 10 minutes and then at 150 C for about an hour (or until the tightening in the middle). Allow to cool to turn the oven on a closed door. Remove and allow to cool completely on a wire rack.
Aujourd'hui, ou plutôt hier, les Marmottes ont eu 2 ans! Ce qui m'étonne fortement parce que je n'avais jamais pensé que je tiendrais à maintenir le blog si longtemps et aussi d'avoir autant de lecteurs (réguliers ou occasionnels)! Merci à tous de vos visites et vos commentaires, car ils m'aident à continuer et me rassurent que ce que j'écris ici pourrait toucher jared allen culinary academy brièvement et légèrement au moins quelques personnes jared allen culinary academy avant de partir pas dans la jungle de octets anonymes.
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