Text 6707, 94 rader
Skriven 2006-10-18 22:33:00 av JIM WELLER (1:123/140)
     Kommentar till en text av JOAN MACDIARMID
Ärende: Buffalo update
======================
 -=> Quoting Joan Macdiarmid to Jim Weller <=-

 JM> I was one of
 JM> the lucky few to have power restored within 2
 JM> days, for which I am profoundly grateful.

 JM> Thanks for keeping an eye out and for worrying
 JM> a bit

Two days without power and heat is damned miserable if not outright
dangerous.

I read that the death toll has risen to 13 state-wide, that thousands
are still without power and that FEMA finally arrived to take stock.
Damned but they're getting faster!

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

     Title: Date Shake With Candied Walnut Wedge
Categories: Beverages, Ice cream, Fruit
  Servings: 4

     10 lg Medjool dates (1 1/4 pound),
           pitted
      1 c  whole milk
     10    ice cubes
      1 pt vanilla ice cream
           CANDIED WALNUT WEDGE:
      3 TB butter unsalted plus more to
           butter pan
  1 1/4 c  coarsely chopped walnuts
  1 1/2 c  walnut halves
    1/2    vanilla bean
      3 TB brown sugar
      3 TB sugar granulated
      2 TB dark rum
      6 TB light corn syrup
      1    egg yolk extra large
      1    egg extra large

Place the dates in a blender with the milk. Puree 20 seconds or so,
until combines. Add the ice cubes, and blend for another 10 seconds. Add
the ice cream and blend until just combined. Don't blend for too long or
all the ice cream will melt. Serve in glasses, with slices of walnut
wedge. You can keep the shake in the blender in the freezer for up to 15
minutes.

Candied Walnut Wedge:

Preheat the oven to 375F. Butter the bottom and sides of a 9 inch
spring-form pan, and line the bottom with parchment paper. Close the
latch, and place the pan on a large sheet of aluminum foil. Fold the
foil up around the sides of the pan to prevent the filling from leaking
out while the walnut wedge bakes. Place the pan on a baking sheet.

Toast the chopped walnuts and walnut halves separately on a baking
sheet, about 8 minutes, until they've browned slightly and smell nutty.

Place 3 tablespoons butter in a small saute pan. Split the vanilla bean
length-wise, and use a paring knife to scrape out the pulp and seeds
onto the butter. To make sure not to lose any of the precious seeds, run
your vanilla-coated knife through the butter. Add the vanilla pod to the
pan, and cook the butter and vanilla over medium heat, swirling the pan
a few times, until the butter browns and smells nutty.

In a stand mixer fitted with the whisk attachment, beat the sugars, rum,
and corn syrup at medium speed 4 to 5 minutes. Add the warm brown
butter, and mix another 2 to 3 minutes to incorporate. Add the egg and
yolk, and continue to mix at medium speed another minute or two.

Spread the chopped walnuts in an even layer in the prepared pan. Place
the walnut halves in concentric circles over the chopped walnuts. Pour
the filling evenly over the nuts, and bake for 40 minutes, until the
nuts are caramel colored and the filling is set.

Let cool about 30 minutes. Remove from the pan and cut into wedges.

From: Sunday Suppers at Lucques

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

Cheers

Jim, in Yellowknife




... We need the Federal Government like a fish needs a bicycle.
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