Text 23982, 96 rader
Skriven 2007-12-10 23:16:00 av JIM WELLER (1:123/140)
     Kommentar till en text av JOAN MACDIARMID
Ärende: Re: farmy stuff 524
===========================
-=> Quoting Joan Macdiarmid to Carol Shenkenberger <=-

 JM> one big old Tom hanging
 JM> around my apartment area, who kept tieing up traffic
 JM> last winter by strutting around in the intersection
 JM> of my well-travelled street

Hah! I'm surprised they could be so urban. Do you have lots of parks
and green spaces nearby. Perhaps a ravine or river valley leading
from the country right into the heart of the city? Even Edmonton
with over 1M people gets wildlife downtown as they use the North
Saskatchewan River valley and its many parks as a highway.

MMMMM-----Meal-Master - formatted by MMCONV  2.10

     Title: Not Your Usual Lemon Meringue Pie
Categories: Pies
  Servings: 6

      4 lg eggs
      1 c  sugar
      4 c  freshly squeezed lemon
           juice
      1    lemon -- zested and grated
      4 TB cold unsalted butter -- cut
           into pieces
           MERINGUE:
      1 c  egg whites (from about 8
           eggs), at room temperature
    3/4 c  light brown sugar, packed
           PHYLLO TRIANGLES:
      6    sheets thawed phyllo dough
      8 TB (1 stick) unsalted butter,
           melted
    3/4 c  sugar
           AND:
      8    mint sprigs
           Confectioners' sugar
    1/2 c  pureed fresh or frozen
           raspberries (optional)

Bring about 1-inch of water to a simmer in a large saucepan. In a
mixer fitted with a whisk attachment, whisk the eggs and sugar
together until very light yellow and fluffy. Whisk in the lemon
juice and lemon zest. Rest the mixing bowl in the saucepan with the
bowl's base above the simmering water (pour out some of the water if
necessary.) Cook, whisking occasionally, until the mixture is thick
and custard like, about 15 minutes. Remove the bowl from the heat
and stir in the butter. Let cool, cover, and refrigerate overnight.
Squeeze a dab of meringue on each of 8 plates and press one phyllo
triangle down on it. Spoon a heaping tablespoon of lemon curd in the
center, then pipe on some meringue. If possible, brown the meringue
with a blowtorch. Place another phyllo triangle on top and repeat,
topping off with a final phyllo triangle. Garnish with a mint sprig,
a dusting of powdered sugar, and raspberry puree, if desired.

Meringue:

In a mixer fitted with a whisk attachment (or using a hand mixer)
and a clean dry bowl, whip the egg whites until soft peaks form. Add
the brown sugar and continue whipping until stiff and glossy, about
30 seconds more. Gently spoon meringue into a pastry bag fitted with
a plain tip.

Phyllo Triangles:

Preheat the oven to 350 degrees F. Line a large sheet pan with
parchment paper. Place 1 sheet of phyllo on the pan and brush with
melted butter. Sprinkle evenly with 2 tablespoons of the sugar and
then place another sheet of phyllo on top. Brush with melted butter,
sprinkle with sugar, lay another sheet of phyllo on top, and brush
with melted butter, and sprinkle with sugar. Repeat on another sheet
pan with remaining 3 sheets of phyllo, butter, and sugar. You should
have 2 stacks of phyllo dough, each 3 sheets thick. With the tip of
a sharp knife, cut each stack into 12 triangles. Cover both stacks
with parchment paper. Place one of the pans on top of the other to
weight it down. Then place another empty sheet pan on the very top
(this is to keep the phyllo from buckling during baking). Bake 10 to
12 minutes, until the phyllo is golden brown. Remove the whole stack
of sheet pans and let cool (do not unstack the pans).

Recipe By: Gale Gand

From: Terry Pogue To: Foodwine
 
MMMMM-------------------------------------------------


Cheers

YK Jim


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