Charlotte Ruge

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leethebard
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2007/09/03 11:10:33 (permalink)

Charlotte Ruge

Not sure of the spelling,but in the 50's my mom found us a dessert, she said was from her childhood--served in a round cardboard cup,it had pound cake, and I remember whipped cream and I believe you pushed it up from the bottom of the cardboard container. Anyone ever heard of this old-time treat? How was it made? Is it still available anywhere?
#1

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    iqdiva
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    RE: Charlotte Ruge 2007/09/03 11:14:39 (permalink)
    Lee,it's called CHARLOTTE RUSSE...I make it every Christmas
    #2
    leethebard
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    RE: Charlotte Ruge 2007/09/03 11:17:56 (permalink)
    Thanks,igdiva,

    but how is it made?
    #3
    Ashphalt
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    RE: Charlotte Ruge 2007/09/03 11:25:31 (permalink)
    I believe true Charlotte Russe is an old classic dessert, something similar to a trifle. It's a stiff egg custard sometimes flavored with sherry set in a mold of sponge cake or lady fingers.

    However, there are various American confections that take the basic concept and spin it into a more common treat. Do a search on Google and you'll see a number of variations, apparently one that is or was a Brooklyn favorite, maybe what you're looking for.
    #4
    rongmtek
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    RE: Charlotte Ruge 2007/09/03 12:53:48 (permalink)
    My dad, born in Brooklyn in the 20's, spoke lovingly of the charlotte russe as his favorite chidhood treat.
    That list grew to include the knoblewurst from KATZ'S; anything at SLOPPY LOUIE'S; the fried clams & calamari from our local fishmonger; and the strawberry shortcake my mom always made on his birthday.
    Ron
    #5
    iqdiva
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    RE: Charlotte Ruge 2007/09/03 14:17:02 (permalink)
    Lee,here is the recipe that I love to use...Except,I brush the ladyfingers with some good bourbon before I put them in the springform pan...I hope that this helps...!

    MISS SUSAN'S "NEVER FAIL" CHARLOTTE RUSSE

    1 env. unflavored gelatin
    1/4 c. water
    1 c. sugar
    1 1/2 c. milk
    2 beaten egg yolks
    1/2 tsp. vanilla
    2 egg whites, beaten stiff
    1 pt. heavy cream, whipped
    1 pkg. ladyfingers
    Maraschino cherries

    Soak the gelatin in the water. Combine the sugar, milk and egg yolks and cook to a custard sauce. Add the water/gelatin to the custard. When the mixture is cold and beginning to stiffen, add the vanilla, beaten egg whites, and the whipped cream.
    Line the bottom and sides of a serving dish (or a springform pan with a removable bottom) with the ladyfingers and pour in the Charlotte Russe mixture. Chill until firm. Decorate with maraschino cherries.

    #6
    Foxyfishy14
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    RE: Charlotte Ruge 2007/09/10 11:50:50 (permalink)
    This is an interesting thread....I've never heard of the dessert...but there is a chain of stores here on the east coast that carry women's clothing called Charlotte Russe!
    #7
    roossy90
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    RE: Charlotte Ruge 2007/11/29 16:17:16 (permalink)
    http://www.roadfood.com/Forums/topic.asp?TOPIC_ID=16574&SearchTerms=charlotte

    With photos....
    #8
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