Text 1813, 90 rader
Skriven 2006-05-29 00:36:00 av MICHAEL LOO (1:123/140)
Ärende: 738
===========
My participation here is going to be a tad spotty, as
I am relying on poached wireless signals until Dave S
can send me a new modem, probably within a few days.

It's not the modem per se on this fool box, but the
jack, whose connection wires have been worn down to
tiny stubs by years of overuse. Plus the ethernet port
doesn't work. And I'm not about to drop $10 a day for
T-Mobile, which I can't find many hotspots for anyway
outside of airports.

Meanwhile, here's a nice summery recipe to think about.

--mm
Crepes with iced avocado souffle with Grand Marnier
cat: dessert
servings: 6

h- For the crepes
3 eggs
3 T sugar
1/2 c flour
7 oz milk
4 T butter, melted
1 T Grand Marnier
h- For the avocado souffle
3 avocadoes, fully ripe
2 oz Grand Marnier
8 egg yolks
3/4 c sugar syrup
1 pt heavy cream, beaten stiff
3 egg whites, beaten stiff
h- For sabayon
4 egg yolks
1/4 c sugar syrup
h- For "special syrup"
3 T sugar syrup
1 oz Grand Marnier
1/4 t vanilla extract
h- for topping
5 egg whites
reserved sugar-egg mixture from avocado souffle
h- for garnish
4 walnuts, chopped

For crepes: combine eggs, sugar and flour. Beat until smooth. Add
next three ingredients. Beat again. Heat and butter a crepe pan.
Make crepes by pouring 1/12 of the batter (a little more than an oz)
over the bottom of the pan, allowing it to brown on one side, then
browning the second side. Repeat until all batter is used.

For avocado souffle: skin and puree avocado flesh. Add Grand Marnier.

Beat egg yolks and syrup in a double boiler until the mixture forms
a ribbon off the spoon. Measure out and refrigerate 1/2 c. Refrigerate
the rest.

Mix avocado and egg yolk mixture. Fold in whipped cream. Fold in
egg whites. Fill pastry bag with this and pipe out into twelve
4" lengths on a waxed-paper covered pan. Freeze at least 4 hr.

For sabayon: Beat 4 egg yolks and 1/4 c sugar syrup over medium heat
until it is creamy. Set aside.

For "special syrup": Mix 3 T sugar syrup, 1 oz Grand Marnier, and
vanilla.

For topping: Beat 5 egg whites to soft peaks. Combine with reserved
chilled egg yolk mixture. Pile into a pastry bag.

To assemble: Wrap each frozen avocado portion in a crepe. Put all
on a baking pan, not touching. Pipe egg white topping on each and
top with a sprinkling of walnut bits. Place pan with crepes over
a larger pan filled with chopped ice. Broil until topping turns
light brown.

Take a large serving platter and sprinkle the "special syrup" over
the platter. Transfer crepes to this platter and serve with
warm sabayon.

To make sugar syrup: boil 3 parts sugar with one part water.
For this recipe, I imagine that would mean about 4 c sugar and
1 1/3 c water, which would leave just a little extra.

Yves Menes, Shoreham Americana Hotel

---

___ Blue Wave/386 v2.30
 * Origin: Try Our Web Based QWK: DOCSPLACE.ORG (1:123/140)