Text 13149, 89 rader
Skriven 2007-03-17 19:13:00 av JOAN MACDIARMID (1:123/140)
     Kommentar till en text av MICHAEL LOO
Ärende: STUFF 221
=================
 Hi, Michael,

 ML> Developing that line of reasoning
 GJ> further, it would be expected that adding wine to a stew type of dish
 GJ> would have the same effect on the wine as boiling it by itself - both
 GJ> the alcohol and the aromatic taste elements would be driven off.  The
 GJ> result would be the same as adding an non-alcoholic wine to the dish.

 ML> The same as adding a non-alcoholic wine of similar quality to
 ML> the dish, that I could live with. But as I've pointed out,
 ML> dealcoholized wines have never been made from anything more
 ML> than faintly resembling potable.

 Actually, that might not be quite the case.
 The aromatic components of a real wine
 might well become extracted into the fatty
 components rapidly, and be retained while the
 alcohol boiled off, as alcohol wouldn't have
 strong affinity with fats.

MMMMM----- Recipe via Meal-Master (tm) v8.05

      Title: Eggnog Panna Cotta with Caramel Sauce and Brandied Cherri
 Categories: Dairy
      Yield: 6 Servings

      2    Envelopes (2 t each) of
           -powdered gelatin
      1 qt Eggnog, your favorite store-
           -bought
           Caramel Sauce and Brandied
           -Cherries (see below)
      6    Mint sprigs

MMMMM----------------CARAMEL SAUCE/BRANDY CHERRY---------------------
    2/3 c  Dried sour cherries
    2/3 c  Sugar, plus 2 T sugar
    1/2 c  Apple juice
    1/2 c  Brandy or Cognac
      1 t  Freshly squeezed lemon juice

     For the Sauce: Put the dried cherries and 2 tablespoons of sugar
  in a small saucepan. Add the apple juice and brandy and set over
  medium heat. Bring the liquid to a simmer and cook gently until the
  cherries are softened, about 15 minutes. Remove the pan from the
  heat, cover, and set aside.
     Put the remaining 2/3-cup sugar and 1 tablespoon water in a small,
  heavy-bottomed saucepan. Set over a medium high heat and bring the
  water to a boil, stirring to dissolve the sugar. While the sugar is
  cooking, drain the cherries and measure the liquid. There should be
  half a cup. If there is less, add more brandy or apple juice. If
  there is more, discard the excess.
     Dip a small brush in water and brush down any sugar crystals that
  have formed on the side of the saucepan. Keep stirring the sugar
  syrup until the mixture caramelizes to a rich golden brown,
  approximately 4 minutes.
     When the sugar reaches the desired color, remove the pan from the
  heat and carefully add the cherry liquid to stop the cooking. (Expect
  it to sputter and boil a bit.) Return the pan to medium-low heat and
  stir. Add the cherries and the lemon juice. The sauce will thicken as
  it cools to room temperature. Its consistency can be adjusted by
  adding a splash of brandy or apple juice. Refrigerate if not using in
  the next several hours. It will keep for up to a week. Serve over
  Panna Cotta.

     For the Panna Cotta: Pour 2 tablespoons water into a bowl,
  sprinkle the gelatin over it and let it soften and bloom, 3 minutes.
  Fill a large wide bowl with ice water and set aside.
     Pour the eggnog into a saucepan set over medium heat and bring to a
  simmer. Immediately remove the pan from the heat and whisk in the
  gelatin mixture. Set the bottom of the pan in the ice water and stir
  until slightly cooled. Divide the eggnog mixture among six 6-oz
  ramekins, cover with plastic wrap and refrigerate for at least 3
  hours.
     To serve, dip each ramekin in warm water for 2 seconds to loosen
  the panna cotta from the mold. Invert the ramekin over the center of
  a dessert plate. (It may be necessary to shake gently to release the
  custards.) Spoon some sauce and cherries over and around each panna
  cotta and garnish with mint sprigs.

  By Alfred Portale, in article by Janice Okun in the Buffalo News. May
  be from his "Simple Pleasures" cookbook. MMed by Joan MacDiarmid.

MMMMM

 Joan MacDiarmid
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