Text 19561, 81 rader
Skriven 2007-08-25 22:17:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av DALE SHIPP
Ärende: candy bars 38
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 -=> Dale Shipp said to Glen Jamieson <=-

 DS> If you mean the Cadbury Fruit & Nut, I know that one -- and don't
 DS> think that there is an American equivalent.   It is a good
 DS> combination.  However, looking it up on the web I find two things:
 DS> 1.  It is manufactured in the US by Hershey, under liscense from
 DS> Cadbury, and

The American Cadbury chocolate is much closer to the Hershey
style than the traditional Cadbury style. It's way, way sweet.
Still, it has less of that rotten milk taste that I detest in
Hershey bars.

 DS> 2.  It is listed as having raisons and almonds -- but I distinctly
 DS> recall it being hazelnuts.  Must be slipping in my old age:-}}

The English ones certainly have hazelnuts; it appears that
market research indicates that American candy eaters are not
fond of them, though, so undoubtedly the formula is changed
here from the original. P.S. I seem to recall the F&N bars
having a picture of hazelnuts on the label.

Apricot coffee rolls
cat: dessert, breakfast
servings: 6

8 ripe apricots
1 kg flour
2 ts fine salt
3 eggs
250 g sugar
150 g butter, softened
3 ts creme fraiche
25 cl warm water
50 g yeast
12 cl warm milk
h - for the coulis
350 g ripe apricots
10 cl simple syrup

Brioche fourree a l'abricot et son coulis

Sprinkle the yeast in the warm milk and let work 10 min.

Meanwhile, cut the apricots into small dice, discarding
pits. Put the flour into a big bowl and make a well in
the middle. Put the salt, sugar, creme fraiche, two eggs,
the butter, and the yeast mixture into the well.

Work the dough by hand, adding water bit by bit until
the dough holds together. Make a ball of the dough and
flour lightly. Put in a bowl in a warm place and let
rise 3 hr.

Butter and flour a baking sheet. Top with oven paper.

Add the diced apricots to the dough, working rapidly to
mix them in uniformly. Divide the dough into sixths,
rounding them off. Put them on the baking sheet and
let rise another hour.

Oven at 350F/180C.

Beat the remaining egg with 1 Tb milk and brush the
rolls with the wash. Bake 20 min. Remove from oven
and let cool.

Pit the apricots for the coulis and blend with the syrup.
Divide the coulis among six dishes and plop the rolls in.
Serve immediately.

Wine pairing according to Aurelien Gandre: a fortified wine
(Maury, Porto), a young one to avoid overloading the palate.
A more glamorous match: brut Champagne.

Source : www.CuisineAZ.com


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