Text 18315, 85 rader
Skriven 2007-07-29 12:55:00 av JIM WELLER (1:123/140)
     Kommentar till en text av CAROL SHENKENBERGER
Ärende: Char
============
 JW> They are even tastier than salmon.

 CS> you owe me
 CS> a plate  next time I get up there.  Yeah.  Thats the ticket! Now darn,
 CS> when can I get to YellowKnife?

Tell the U.S. Navy you would be a more rounded, better trained
tech if you were seconded to the Canadian air force briefly for
cross training, testing computer equipment in hostile environments.
Ask for the 440 Squadron.


MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Galette Des Rois Aux Amandes
 Categories: French, British, Cakes, Filling, Alcohol
      Yield: 10 Servings
 
           FOR THE PASTRY:
      9 oz Flour
    1/2 ts Salt
      7 oz Unsalted butter
    1/4 pt Chilled water
           Icing sugar
           FOR THE FILLING:
      4 oz Unsalted butter
      4 oz Caster sugar
      3    Egg yolks
      4 dr Almond essence
      3 tb Kirsch
      4 oz Freshly ground almonds
      1    Dried bean, gold ring or
           -Baby figurine
 
  For the pastry, sift the flour and salt into a large bowl. Cut in
  3 ounces of butter with a sharp knife until the mixture resembles
  crumbs. Mix in enough water to make a non-sticky dough. Knead
  gently, cover and leave for 20 minutes.
  
  Roll out the pastry on a floured board to about 1/4-inch
  thickness. Dot it with one-third of the remaining butter cut into
  dice. Fold the pastry into three, like a letter, then again into
  three in the opposite direction. Cover in a cloth and refrigerate
  for 20 minutes. Repeat this process twice more and leave for
  another 20 minutes chilling before using. If you can't face all
  that fun, buy 1 pound of puff pastry instead.
  
  Divide the pastry in half. Roll each half into a round of about 9
  inch diameter and let rest while you make the filling.
  
  Cream the butter and sugar together until light and fluffy. Whisk
  in 2 of the yolks, the almond essence, kirsch and the ground
  almonds. Work together until you have a smooth paste.
  
  Rinse a baking tray under cold water. Place one of the pastry
  rounds on the tray and spoon the paste onto it, leaving a 2-inch
  margin all around. Hide the bean or the other objects in the
  paste. Beat the remaining egg with a little water and paint the
  pastry margin. Place the second round of pastry on top and gently
  press edges together. Chill 45 minutes.
  
  Preheat the oven to 375 degrees. Using a sharp knife make a
  lattice or star-shaped pattern on the pastry surface, but do not
  cut through the filling. Pinch the edges prettily together. Paint
  the top with the egg wash. Bake the galette for 30 to 40 minutes
  until the pastry is crisp and brown. Transfer to a rack and cool.
  Dust with icing sugar.
  
  When cool, serve with a gold crown on top (made with your own fair
  hands) and a glass of kirsch or some pudding wine. Eat and
  discover who will be king of the feast, then crown them!
  
  Formatted by suechef@sover.net
  Recipe By: Two Fat Ladies
 
MMMMM

Cheers

YK Jim


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