Text 24164, 84 rader
Skriven 2007-12-16 01:06:00 av JIM WELLER (1:123/140)
     Kommentar till en text av JOAN MACDIARMID
Ärende: Re: farmy stuff 524
===========================
-=> Quoting Joan Macdiarmid to Jim Weller <=-

 JM> one big old Tom hanging
 JM> around my apartment area, who kept tieing up traffic
 
 JW> Hah! I'm surprised they could be so urban.

 JM> Well, in the first place, I am not very urban! Your brain
 JM> is placing me in Buffalo, I guess, but I live in Amherst,
 JM> a town just north of Buffalo which still has some farmland
 JM> and undeveloped areas.

Yeah, I was thinking Buffalo. I did some googling tonight though and
learned a little bit about Amherst.

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

     Title: Strawberries Filled With Cream
Categories: Fruit, Desserts
  Servings: 4

     16 lg strawberries
    1/3 c  mascarpone cheese
    1/3 c  (80 ml) heavy whipping
           cream
      2 tb to 3 tb (24-36 grams)
           granulated white sugar
    1/2 ts pure vanilla extract

Strawberries and cream are perfect together and this is a slightly
different way of combining the two. I came across this recipe while
browsing through Mary Berry's "Desserts and Confections" where  she
aptly describes the strawberries as looking like "flowers".  Each
strawberry is cut with an 'X', starting at the top of the
strawberry, down almost to the bottom.

The 'petals' of the strawberry are then spread apart and filled with
a cream made with mascarpone cheese and heavy whipping cream, with a
little sugar and vanilla added for sweetness.  These are simply
delicious when made with flavorful strawberries and they can be
assembled a few hours in advance of serving.

Mascarpone is a soft unripened cheese that belongs to the cream
cheese family. It comes from Switzerland and Italy and is a thick,
buttery-rich, sweet and velvety, ivory-colored cheese produced from
cow's milk that has the texture of clotted or sour cream.  It
delicate and mild flavor is great with fresh fruit and is probably
best known for its use in Tiramisu. Produced mainly in the fall and
winter it is sold in plastic 8 ounce tubs and can be found in
specialty food stores and in the deli section of some grocery
stores.

You want the strawberries to sit flat.  So if they are a little
wobbly with the stems left on, cut the green stems off the
strawberries so they  will stand upright when placed on your serving
tray.  With a small sharp knife, cut an "X" in each strawberry,
cutting almost to the bottom of each strawberry.  (The cut should be
such that the strawberry will open up but not fall apart.) Gently,
with your fingertips, spread each strawberry apart to make "petals".
Set aside while you make the cream filling.

In a medium sized bowl, whip the mascarpone cheese and whipping
cream until soft peaks form.  Add the sugar and vanilla and continue
to whip until stiff peaks form. Spoon the cream into a pastry bag
fitted with a large open star tip (I used a Wilton 1M tip).  Pipe
the cream into the strawberries.  If not serving immediately, cover,
and place in the refrigerator until serving time.

Stephanie Jaworski

Joyofbaking.com

From: Serious Eats
 
MMMMM-------------------------------------------------

Cheers

YK Jim


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