Text 17163, 77 rader
Skriven 2007-06-25 10:14:09 av Glen Jamieson
     Kommentar till en text av Hap Newsom
Ärende: APRICOTS!! OHMY! 70625
==============================
 -=> Quoting Hap Newsom to Glen Jamieson <=-

Greetings, Hap,

 ->  ->  ->  -> Company, in the Barossa Valley.  I was assured that all of
 HN> their
 ->  ->  ->  -> products - stone fruit, apples, grapes, sultanas - are still
 ->  HN> sun-dried
 ->  ->  ->  -> in racks after sulphuring.  Exactly the same method my
 HN> father used 

 HN> Oddly enough I was reading one of my favorite magazines ( Sunset) and
 HN> looking at the cooking section and LO and Behold! there's a photo of
 HN> apricots, acres and acres of them....drying in the sun of northern
 HN> California's Central Valley! So even here in the "Big Demographic" you
 HN> can still find Solar drying being used in a commercial setting!

See, there are sensible people in California!  As the Southern part of
that state is about the same latitude as Adelaide, and they are both on
a West coast, their climates should be similar, so crops and methods of
processing should work the same.  Also a reference here to "Sunset"; is
that a magazine intended for people approaching the "sunset" of their
lives, or one for people living on the West Coast?

I have never come across "apricot muscat", but,

MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Lamb Shanks with Apricot Couscous
 Categories: Crockpot, Meats
      Yield: 4 Servings
 
           - Marne Parry PKKW92A
      4    Lamb shanks (3-4 lbs total)
           - bones cracked
      1 lg Onion, finely chopped
      1    Cinnamon stick (2"long)
  1 1/2 ts Ground coriander
      1 ts Ground ginger
    1/2 ts Ground cumin
    1/4 ts Ground allspice
  1 1/4 c  Chicken broth
    1/4 c  Apricot or orange muscat
           - dessert wine
    3/4 c  Coarsely chop dried apricots
  1 1/2 c  Couscous
           Mint sprigs (optional)
 
  Place lamb shanks in a single layer in a shallow baking pan. Bake in
  a 450 oven until well browned (20-25 minutes). Meanwhile, in a 4
  quart or larger electric slow cooker, combine onion, cinnamon stick,
  coriander, ginger, cumin and all spice.  Lift lamb from baking pan
  and place on top of onion mixture; discard fat in pan. Pour broth
  over lamb. Cover and cook at low setting until lamb is so tender it
  pulls away from bones when prodded with a fork (7 1/2-9 hrs.)
  
  Lift lamb to a warm, deep platter and keep warm. Skim and discard fat
  from cooking liquid; then measure liquid. You need 2 1/4 cups; if
  necessary, pour off some of the liquid or add enough hot water to
  make 2 1/4 cups. Return liquid to cooker and increase heat setting to
  high. Stir in wine and apricots, then couscous. Cover and let stand
  until liquid has been absorbed (about 10 more minutes.) Spoon
  couscous around lamb; garnish with mint, if desired.
  
  "Fragrant apricot wine echoes the sweet-tart tang of dried apricots
  in a fluffy couscous to serve with spicy braised lamb shanks. To
  bring all the flavors together, steam the couscous in the liquid that
  remains in the cooker after the meat is done." Source: Sunset
  Crockpot CB From: Greg Mayman                     Date: 09-22-00
 
MMMMM
 
Cheers, Glen
___ Blue Wave/DOS v2.30 [NR]

--- FLAME v2.0/b
 * Origin: Braintap BBS Adelaide Australia (3:800/449)