Sensual Delights: San Francisco - Again!

13 July 2008

San Francisco - Again!

I love to go to San Francisco and this was my 3rd trip so far. Ok, it was business and I haven't had enough time, but I enjoyed it anyway. We stayed at the InterContinental Hotel at Howard Street, very nice and very friendly staff.

A huge thank you to the concierge who recommended the Lark Creek Steak Restaurant to us. We probably would have missed out on that restaurant as it is located in the Westfield shopping center at Market Street and we didn't expect such a good steak restaurant in a shopping center. Looking at the menu we soon enough decided to take 3 different kind of steak to find out how got they are, and all three have been fantastic. We tried the filet mignon, the New York strip steak and the red wine marinated angus hanger steak, all premium quality, with different side dishes, like fries, spinach and mushrooms.

As usual we also went to the Cheesecake Factory, where I finally tried some strawberry cheesecake as my friend loves cheesecake and let me take a bite and I must say it was one of the best cheesecakes I ever had (beside the German cheesecake).

Yummi, we will be back!

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Noch mehr Kuchen

Mohn-Kirsch-Marmorkuchen

1 Glas Sauerkirschen (Abtropfgewicht 370 g)

1 Apfel

1 El Zitronensaft

4 Eier

150 g Zucker

1 P Vanillin-Zucker

175 g zerlassene, abgekühlte Butter

350 g Mehl

150 ml Milch

30 g Mohnsamen

1 P. Backpulver

2 El Puderzucker

1. Kirschen in einem Sieb gut abtropfen lassen, evtl. mit Küchenpapier trocken tupfen.

2. Apfel schälen, entkernen und grob raspeln, mit Zitronensaft beträufeln.

3. Eier mit Zucker und Vanillin-Zucker schaumig schlagen.

4. Butter langsam unterrühren, kräftig weiter schlagen.

5. Langsam Mehl unterrühren und Milch hinzugeben.

6. Teigmenge halbieren, unter die eine Häfte den Apfel mischen.

7. Die zweite Häflte mit Mohn mischen.

8. Apfelteig in eine gefettete Form (Rohrboden 24cm) geben und Mohnteig darauf schichten.

9. Kirschen vorsichtig in den Mohnteig plumpsen lassen.

10. Bei 180°C ca. 1 h backen

11. Nach dem erkalten mit Puderzucker bestäuben.

Limonaden-Kuchen (Saftkuchen m. Kirschen)

1 Tasse = 150 ml

1 Glas Sauerkirschen (185 g Abtropfgewicht)

4 Eier

2 Tassen Zucker (= 300 g)

1 Tasse Speiseöl (= 150 ml)

3 Tassen Weizenmehl (= 300 g)

geriebene Zitronenschale

1 Tasse Rote Limonade (= 150 ml)

1/2 P. Backpulver

Puderzucker

1. Sauerkirschen gut abtropfen lassen.

2. Eier mit Zucker schaumig schlagen.

3. Öl langsam hinzufügen, weiter rühren.

4. Mehl langsam untermischen.

5. Zitronenschale und rote Limonade unterrühren und Backpulver hinzufügen.

6. In eine Kastenform füllen.

7. Bei 180 °C ca. 1 h backen

8. Kuchen abkühlen lassen und mit Puderzucker bestäuben.

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