Text 23661, 133 rader
Skriven 2007-12-02 08:48:00 av DAVE DRUM (1:123/140)
     Kommentar till en text av GLEN JAMIESON
Ärende: Domesticity
===================
On 11-29-07 GLEN JAMIESON Scribbled to MICHAEL LOO about DULLES THOUGHT 

GJ>[Squeezing in a last posting before leaving for the Wild West with
GJ>the blue virgin.  Noting that although it is the same distance as
GJ>Adelaide to NZ, the cost is less than half.]

I think it being a domestic flight (and over land) has something to do 
with that.    Bv)=

Did you fly Virgin Blue on your En Zed trip? That may have a bit to do 
with price, as well.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Festive Swiss Walnut Tart
 Categories: Pastry, Nuts, Dairy
      Yield: 16 servings
 
MMMMM---------------------------PASTRY--------------------------------
  1 1/4 c  Unsifted all-purpose flour
    1/8 ts Salt
    1/4 c  Sugar
    1/2 c  Unsalted butter; chilled,
           - sliced
      1    Egg yolk
      1 ts Vanilla

MMMMM-----------------------WALNUT FILLING----------------------------
      2 c  Walnut pieces; toasted
      2 tb Water
      2 tb Light corn syrup
    1/2 c  Sugar
    1/3 c  + 1 tb heavy whipping cream;
           - room temp
      1 tb Honey
    1/8 ts Salt

MMMMM---------------------------CREAM--------------------------------
    3/4 c  Heavy whipping cream
      2 tb Sugar
      1 ts Instant espresso coffee
           - powder
           -=DISSOLVED IN=-
      1 ts Vanilla
           Fine chopped walnuts; for
           - garnish
 
  "Adding a new dessert to your traditional holiday menus," says Flo
  Braker, "can add an air of freshness to the celebrations." Braker
  likes this tart because it takes advantage of the new crop of
  California walnuts.
  
  To prepare the pastry, combine the flour, salt and sugar in a food
  processor. Process just long enough to blend. Scatter all the butter
  slices over the flour mixture. Process with on/off bursts until the
  mixture has the consistency of cornmeal.
  
  Whisk together the egg yolk and vanilla in a small bowl. With the
  processor motor running, pour the egg mixture down the feed tube.
  Process until the ingredients form a ball. Transfer the dough to a
  work surface and, using the heel of your hand, press the dough
  together until it is smooth and cohesive.
  
  Shape the dough into a flat rectangular disk. Wrap in plastic and
  refrigerate for up to 3 days, or while malleable, roll and shape into
  the pan.
  
  Have on hand either a removable-bottom tart pan approximately 14 x 4
  inches x 1 inch deep, or a 9-inch diameter tart or quiche pan.
  
  Roll the dough between two sheets of plastic wrap into a 17 x 7-inch
  rectangle or a 13-inch circle. You want the dough to be about 1/8 inch
  thick. Remove the top portion of plastic wrap from the pastry. Lift
  the plastic wrap with the rolled-out pastry on it, and center it
  pastry-side down on the tart pan. Gently peel away the second sheet
  of plastic wrap. Using your fingertips, fit the pastry into the pan,
  being sure to carefully fit it into the corners. If the pastry splits
  a bit, it patches easily. Roll over the rim of the tart pan with a
  rolling pin to cut off excess dough. Refrigerate for at least 30
  minutes and up to 24 hours, until the dough is chilled.
  
  Adjust rack to lower third of oven; preheat oven to 350 degrees. Bake
  the pastry for 20 to 25 minutes, or until the surface of the dough is
  dull (no longer shiny) on top, and firm to the touch in the center.
  Place on a wire rack and let cool to room temperature.
  
  To prepare the filling: Put the walnuts in a large bowl and set aside.
  Combine the water, corn syrup and sugar in a 1 1/2-quart, heavy
  saucepan. Cook over low heat, stirring occasionally, until the sugar
  is just dissolved. Increase heat to medium-high and boil, without
  stirring, until it turns into a golden amber caramel, about 8
  minutes. Remove from heat and add half of the cream and the honey,
  carefully stirring with a wooden spoon to blend. (Careful, the
  mixture bubbles up.) Stir in the remaining cream and the salt. If the
  mixture is not smooth, place over very low heat and stir.
  
  Pour the hot caramel mixture over the walnuts and stir to combine.
  Spoon the mixture into the pastry-lined pan and spread to cover the
  bottom of the pastry. Cool completely.
  
  To prepare the Coffee Cream: This may be made a few hours before
  serving. Combine the cream, sugar and coffee powder/vanilla in a large
  bowl and beat until stiff peaks form. Spread over the nut filling up
  to the inside edge of the pastry. Sprinkle finely chopped walnuts
  over the whipped cream.
  
  Refrigerate until about 30 minutes before serving.
  
  Serves 12 to 16
  
  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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