Text 13629, 78 rader
Skriven 2007-04-01 10:09:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av DAVE SACERDOTE
Ärende: Alky Prunes 291
=======================
 DS> I have a bunch (6 or more or less hahaha) of small shot glasses, each
 DS> in the form of a beer mug, and each containing a single small prune
 DS> and some kind of strong spirit.  I had one of them, once upon a time,
 DS> and liked it well enough, but something or other in the concoction 
 DS> gave me hives! 

Alcohol does enhance the allergic experience, so maybe you are
naturally a little allergic to plums. I'm naturally a little
allergic to various foods (oranges, raw tomatoes, walnuts, etc.),
but it's been such a long time since I've had a reaction to any
of them except walnuts that I don't even think about them any more.

 DS> No one else got hives from them, just me, so I reckon they're safe
 DS> for others to drink/eat.

Who else tried them, if anyone?

 DS> I'll bring them with me to Dale's.  

Where people will look at them sidewise and edge away
suspiciously ...


SWISS HONEY-WALNUT TART
cat: sweet
servings: 6

1/3 c whipping cream
1/4 c honey
1 Tb unsalted butter
2/3 c sugar
3 Tb water
1 Tb fresh lemon juice
1 ts vanilla extract
17 1/4 oz package frozen puff pastry (2 sheets), thawed
2 c coarsely chopped walnuts
1 lg egg, beaten to blend
1 lg egg yolk
1 Tb whipping cream

This tart was inspired by a specialty of the Engadine region of Switzerland.
It has golden layers of puff pastry that surround a honey, caramel and
walnut filling.

Stir 1/3 c cream, honey and butter in small saucepan over medium heat
until butter melts. Set aside. Stir sugar, water and lemon juice in heavy
medium saucepan over low heat until sugar dissolves. Increase heat; boil
without stirring until syrup turns golden, occasionally swirling pan and
brushing down sides with wet pastry brush, about 12 minutes. Remove from
heat. Add warm cream mixture (mixture will bubble up). Stir over very low
heat until smooth. Add vanilla. Chill uncovered until cold, about 1 hour.
(Can be made 1 day ahead. Cover; keep chilled.)

Roll out 1 pastry sheet on floured surface to 11-inch square. Using
10-inch-diameter cake pan bottom as guide, trim to 10-inch round. Transfer
to ungreased baking sheet. Roll out second pastry sheet to 11-inch square.
Using 11-inch-diameter tart pan bottom as guide, trim to 11-inch round.
Using fork, score design on 11-inch round; cut out small hole from center.

Mix nuts into cold caramel. Brush beaten egg in 1-inch border on pastry on
baking sheet. Spread filling over pastry, mounding in center and leaving
1-inch border. Cover with 11-inch round. Press to seal. Fold edge of bottom
pastry over top pastry. Seal edge tightly. Mix 1 Tb cream and yolk
into remaining beaten egg. Brush top of tart with egg mixture. Chill tart on
baking sheet 1 hour.

Preheat oven to 400øF. Bake tart until golden, about 25 minutes. Cool. (Can
be made 8 hours ahead.)

Serves 10 to 12.

Bon Appétit
October 1997


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