Text 18041, 102 rader
Skriven 2007-07-16 06:53:00 av DAVE DRUM (1:123/140)
     Kommentar till en text av MICHAEL LOO
Ärende: Getting Sauced
======================
On 07-15-07 MICHAEL LOO Scribbled to DAVE DRUM about Getting Sauced 829

ML> DD> I will be sending a selection ahead as I am silver birding it to
ML> DD> IAD and  renting a car.

ML>Are you taking UA? Of course you are, IAD means UA. I think that
ML>all service out of Springpuddle (no matter what airline) is on
ML>those tiny planes, which means really tiny overhead bins, which
ML>means it's almost necessary to check luggage.

50 seats is not really "tiny" in my book. Beats a Stearman biplane. But, 
as it is a direct flight there is little opportunity for checked baggage 
to go astray.

ML> DD> I just don't want to try hustling my sauces through airport
ML>security.

ML>It's not that big of a deal if you are checking a bag. Just
ML>remember not to put a laptop or your medicine in the checked bag.

My medicine goes in my "shaving" kit. Along with the brush and comb to 
tend my beard.   Bv)=  

Don't own a laptop.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Strawberry-Rhubarb Gratin With Ladyfingers & Meringue
 Categories: Cake, Dairy, Fruit, Desserts, Booze
      Yield: 5 servings
 
      1 lb Rhubarb (5 or 6 stalks)
    1/3 c  Plus 1 tablespoon sugar
      1 ts Butter
      1 lb Strawberries (about 1 1/2
           - containers); hulled
     12    Cake-style ladyfingers;
           - halved lengthwise
      2 ts Frangelico or light rum *
      2    Egg whites
 
  Strawberries and rhubarb are a classic sweet-tart combination. Here,
  layered between Frangelico-soaked ladyfingers and topped with a soft,
  golden-brown meringue, they deliver an intriguing taste to spring
  menus. From cookbook author Georgeanne Brennan.
  
  Trim the ends of the rhubarb, and, using a paring knife, pull the tips
  of any strings, just as you would celery. Cut the stalks crosswise
  into 1/2-inch slices. Put them in a saucepan with 1/3 cup sugar and
  let stand for 30 minutes.
  
  Place the saucepan over medium heat, stirring. The rhubarb will
  release its juices. If it seems dry, add 2 or 3 teaspoons of water.
  Continue to cook until the rhubarb is soft, but not dissolving, about
  8 minutes. Set aside.
  
  Preheat the oven to 350 degrees. Grease an 8- or 9-inch gratin or
  baking dish with the butter. Cut the strawberries into quarters if
  large, halves if small.
  
  Place half of the ladyfingers in the gratin dish to make a bed.
  Drizzle with 1 teaspoon of the Frangelico. Top with the strawberries,
  then, using a slotted spoon, add the rhubarb. Cover with another
  layer of ladyfingers and drizzle with the remaining teaspoon of
  Frangelico.
  
  In a medium-size bowl, using an electric mixer, beat the egg whites
  until stiff, about 2 minutes. Add the remaining 1 tablespoon sugar and
  beat again.
  
  Spread the meringue over the top of the ladyfingers, bringing it as
  near to the edges as possible. Place in the oven and bake until the
  meringue is golden brown, about 10 to 12 minutes. Remove from the
  oven and serve immediately, scooping from the gratin dish.
  
  Serves 4 to 6
  
  * Note: Frangelico is a hazelnut-flavored liqueur.
  
  URL: http://sfgate.com
  
  MM Format by Dave Drum - 16 May 2007
  
  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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