Text 23289, 105 rader
Skriven 2007-11-22 11:28:00 av DAVE DRUM (1:123/140)
     Kommentar till en text av JIM WELLER
Ärende: Re: Iron Chumps
=======================
On 11-21-07 JIM WELLER Scribbled to DAVE DRUM about Re: Iron Chumps

JW> GJ> The Iron Chefs

JW> DD> I don't like in "professional wrestling", Monster Trucks

JW>How about tractor pulls? A "sport" for those who find wrestling too
JW>complicated.

Tractor pulls on TeeVee are about as exciting as watching concrete set 
up. Tractor pulls in person can be quite exciting. And noisy. I have 
attended several (nay, more than several) tractor pulls. And even the 
"stock" classes are exciting - if you are into mechanical things at all.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Bay Wolf's Quince & Apple Tart
 Categories: Pastry, Pies, Fruits
      Yield: 6 servings
 
MMMMM---------------------------DOUGH--------------------------------
  1 3/4 c  Flour
        pn Salt
        pn Sugar
      6 oz Cold unsalted butter; in
           - small pieces
      4 tb Ice water; as needed

MMMMM---------------------FILLING & TOPPING--------------------------
      2 lg Quinces; about 1 1/2 pounds
    1/2 c  Sugar
    1/4 c  Honey
    1/2    Vanilla bean 
           -=OR=-
      1 tb Vanilla
        pn Cinnamon
      2    Strips of lemon zest
        pn Pepper
      2 c  Dry white wine
      1 c  Water
      3    To 4 baking apples; about 1
           - pound
 
  If desired, serve this holiday dessert with sweetened whipped cream or
  vanilla ice cream, which also complements the tart-sweet flavors of
  the fruit.
  
  To prepare the tart dough, combine the flour, salt and sugar in a
  bowl. Add the butter, toss to coat with flour, then cut into the
  flour with a pastry blender or your fingertips until you have
  pea-size pieces. Add ice water a little at a time, tossing lightly
  after each addition until the dough just comes together. Gently press
  the dough into a disk and refrigerate for 15 minutes.
  
  On a lightly floured surface, roll the dough into a circle large
  enough to fit a 9-inch tart pan. Put the dough on a baking sheet and
  refrigerate for 30 minutes. Line the tart pan with the dough.
  Refrigerate while making the filling.
  
  To prepare the filling: Peel the quinces, then quarter, core and cut
  them into 1/4-inch strips. Combine the sugar, honey, vanilla bean,
  cinnamon, lemon zest, pepper, wine and water in a saucepan. Bring to a
  boil. Reduce the heat, add the quinces and simmer until very soft and
  slightly pink, 45 minutes to 1 1/4 hours. Discard the vanilla bean and
  lemon zest. Reserve 1/4 cup of the liquid. Puree the remaining liquid
  and the quince in a processor until smooth. Set aside to cool. (*This
  may be done a day ahead. Refrigerate. Bring to room temperature before
  proceeding.)
  
  Preheat the oven to 400 degrees. Peel and core the apples, then cut
  into thin slices.
  
  Spread the quince puree in the tart shell. Top with the apple slices,
  arranging them in a concentric pattern. Brush with about half of
  reserved quince-cooking liquid.
  
  Bake for about 1 hour, until the apples are soft and have turned a
  golden brown. Brush with the remaining quince-cooking liquid while the
  tart is still hot. Let cool before cutting into wedges.
  
  Serves 8
  
  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
 
There never was a good war. Or a bad peace! Benjamin Franklin


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