Quote:
Originally posted by Djinn Raffo:
HEy!
Great Question Mel! 
Well actually its Thanksgiving weekend here in Canada...hmmm...and im going to a pot luck dinner at friends place...probably aobut 12 or 15 of us...drinking wine, good food...gonna be fun!
My contribution: Well a Turkey is being prepared by the host and i know others are doing stuff like stuffing and veg, some indian food one girl will be bringing i know...mmmm yumme!...
So im going to a little dessert and make a cheesecake. I wanted to do a blueberry one but the blueberrys at the store were all kinda gross lookin unfortunatly so i bought a bunch of kiwis. Im gonna garnish the top of it with the kiwi and maybe throw some pieces inside too. I have never heard of kiwi chesecake so its a little bit of an experiment. But i have made cheesecake before so i know it will be good...jus hope the kiwi combo works out!
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I don't see why the kiwi wouldn't be good, esp. if you put a bit of lemon extract or lemon juice in it. (extract would be better). I've experimented with all kinds of cheesecakes. This one sounds good! MMMmmmm.
Edit: In light of Mel reminding me about the issue with enzymes - one way to prevent this is to put the fruit in a bowl and add some baking soda to it. It will bubble for a while and then stop. Once it stops, it's okay to use. (Learned this from making Pineapple Upside Down Cake w/diary.)
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[This message has been edited by DragonMage (edited 10-05-2001).]