Text 13845, 135 rader
Skriven 2007-04-09 08:29:00 av DAVE DRUM (1:123/140)
     Kommentar till en text av DAVE SACERDOTE
Ärende: Smokin'
===============
On 04-04-07 DAVE SACERDOTE Scribbled to DAVE DRUM about Smokin'

DS>DD> If you can get hold of some grape vine trimmings (ask at 
DS>DD> your local vineyard) you might experiment with it a bit. 

DS>Does it have to be cultivated vine?  I don't have a "local vineyard"
DS>but wild grapevines here are as common as weeds.

Why, no. Wild vines work just fine. So long as you are certain that they 
are grape vines and not poison ivy or similar.

Most don't have grape vines available in the wild ... but, there are 
often small wineries and/or vineyards/orchards dotted about the country 
in some of the unlikeliest spots you could imagine. And grape wood is 
not a very common smoking wood - even if the results can be spectacular.

Oh, and when trying out different woods - stay away from oleander (a 
decorative shrub) as the smoke from burning oleander can often be fatal.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Chocolate Dream Pie
 Categories: Pies, Desserts, Chocolate
      Yield: 6 servings
 
      6 oz Cream cheese; softened
      1 c  Confectioners sugar
  1 1/2 ts Vanilla extract
    1/2 c  Plus 1 tablespoon cocoa
    1/4 c  Milk
  1 1/2 c  Whipping cream *
      1    Prepared 9-inch pastry shell

MMMMM--------------------STANDARD PIE PASTRY-------------------------
  1 1/4 c  All-purpose flour, divided
    1/2 ts Salt
  2 1/2 tb Ice water
    1/2 c  Crisco shortening

MMMMM-----------------------BUTTER PASTRY----------------------------
  2 1/2 c  All-purpose flour
      1 ts Salt (scant)
      1 ts Sugar
      1 c  Cold butter; in sm pieces
    1/3 c  To 1/2 cup ice water
 
  STANDARD PIE PASTRY:
  
  For a double or lattice crust, just double this recipe.
  
  Preheat oven to 425°F.
  
  Put the Crisco in a bowl. Over it, pour 1 cup of the flour
  (reserving 1/4 cup flour) and the salt. With your pastry
  blender (some old timers use a fork), cut the flour and
  salt into the Crisco until the mixture resembles coarse
  meal.
  
  Combine the reserved 1/4 cup of flour with the 2-1/2
  tablespoons ice water (estimate, or, if you must be exact,
  a half tablespoon equals 1-1/2 teaspoons) in a cup to make
  a smooth paste. Pour the paste over the pastry mixture and
  continue cutting in with the pastry blender until
  incorporated. Remember, the less you work the dough, the
  lighter and flakier the pastry.
  
  Form the pastry into a ball, flatten and roll between
  sheets of waxed paper (you may see little veins of Crisco
  here and there, but that's okay) to a thickness of about
  1/8 inch and 1-1/2 to 2 inches wider than the pie pan.
  
  Peel off the top piece of waxed paper, invert the pie pan
  on dough surface, and turn the sheet of dough and the pie
  pan over. Center the dough on pie pan, if necessary, and
  peel off the second sheet of waxed paper (tear off in
  pieces, if you like). If the dough tears a little, just
  pinch it back together.)
  
  Trim dough to overhang the edge of the pie plate evenly,
  then turn under to make an edge. You can put a fancy crimp
  in the edge at this point, if you wish.
  
  Pre-Baked Pie Shells:
  
  For a pre-baked pie shell, prick bottom and sides of pastry
  with a fork to avoid bubbles developing (those pie pans
  with the holes in them are good for this purpose), and bake
  in a 425°F oven for 10 to 12 minutes until the crust is
  lightly browned.
  
  This pie is a cool and delicious chocolate experience.
  
  Cream together the softened cream cheese, sugar and vanilla
  with an electric mixer, letting the mixer run for 3 or 4
  minutes on high speed.
  
  Gradually add the cocoa alternately with the milk, and beat
  until smooth.
  
  With the mixer running, gradually add the whipping cream,
  and beat until mixture is stiff.
  
  Pile filling into a prepared pie shell, and chill for
  several hours or overnight.
  
  * Note: An 8-ounce container of thawed whipped topping may
  be substituted for the whipping cream. However, it must be
  gently folded into, rather than beaten into, the cream
  cheese/cocoa mixture.
  
  Choice of pie shell is up to you.
  
  FROM: http://www.texascooking.com - Printed on: 10/31/04
  
  MM Format by Dave Drum - 31 October 2004
  
  Uncle Dirty Dave's Archives
 
MMMMM

ENJOY!!!
--------
UNCLE DIRTY DAVE'S KITCHEN --
Home of Yaaaaa Hooooo Aaahhh!!! HOT SAUCE and Hardin Cider
 
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