Text 12918, 83 rader
Skriven 2007-03-11 23:16:00 av JIM WELLER (1:123/140)
     Kommentar till en text av ELEANOR CREIGHTON
Ärende: Cabine a sucre
======================
 -=> Quoting Eleanor Creighton to All <=-

 EC> It is almost maple sugar time.

Another "Yay"! Also fiddleheads, ramps and rhubarb, at least in
temperate climes.

Up here, we are looking forward to warm enough weather to go ice fishing
comfortably. It was -35 last week but just -25 this week. Another two
weeks and we might see our first thaw of the year. (The ice is thick
enough to be safe to go out on until May; the big trucks will use the
ice road until mid-April.)

MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Asparagus-Parmesan Cheese Puffs
 Categories: Appetizers, Eggs, Cheese, Chilies
      Yield: 26 Servings

      6 md Asparagus spears
    3/4 c  All-purpose flour
    1/2 ts Salt
    1/4 ts Cayenne
    3/4 c  Milk
      5 tb Unsalted butter; cut in
    Pieces
      3    Eggs; at room temperature
    Parchment paper
      2 sm Green onions; finely
    Chopped
    3/4 c  Parmesan cheese; grated
    1/2 c  Gruyere cheese; shredded

  Snap off the tough ends from the asparagus spears and discard. (No!
  reserve for soup - JW) Cut the spears crosswise on the diagonal into
  1/4-inch pieces.  Bring a medium pan of water to the boil.  Add the
  asparagus and cook 1 minute. Drain immediately and set aside.

  Sift together the flour, salt and cayenne into a small bowl.  In a
  heavy saucepan, combine the milk and butter and bring to a boil over
  medium-high heat.  As soon as the butter has melted and the milk has
  come to a boil, add the flour all at once.  Using a wooden spoon, beat
  vigorously until the mixture pulls away from the sides of the pan,
  abut 1 minute.  Remove from the heat.  Add the eggs, one at a time,
  beating well after each addition.  Transfer to a bowl and let cool 10
  minutes.

  Preheat oven to 400 degrees.  Line 2 baking sheets with parchment
  paper and lightly butter the paper or spray with vegetable cooking
  spray.

  Add the asparagus, green onions, Parmesan and Gruyere to the cooled
  dough and stir to mix well.  Using a teaspoon, scoop up rounded
  spoonfuls of the dough and place on the baking sheets, spacing them
  about 1 inch apart.

  Bake until golden brown, 25 minutes.  Remove from the oven and pierce
  with a knife.  Cool on racks.  (This can be done 24 hours in advance.
  Place in tins with wax paper between the layers and refrigerate.)

  To crisp the puffs before serving, place on a baking sheet. Reheat in
  a preheated 300-degree oven 5 minutes.

  From "Williams-Sonoma Seasonal Celebration: Spring" by Joanne Weir.

  Recipe by: Seattle Times 3/26/97

  From: Rooby Date: 03 Apr 97 Mastercook Recipes (Mailing List) Ä

MMMMM


Cheers

Jim, in Yellowknife




... In spring, the salmon swim upstream to spoon.
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