Text 7809, 70 rader
Skriven 2006-11-21 19:17:00 av JIM WELLER (1:123/140)
     Kommentar till en text av BURTON FORD
Ärende: Sunday's dinner
=======================
 -=> Quoting Burton Ford to Jim Weller <=-

 jw->K&L constructed complex little squash tarts to go with: deep pastry
 jw-> shells in individual ramekins, previously blind baked,

 BF> Blind baked..... never heard the term before.   Means baked empty?

Yep. Exactly right.

You're becoming quite conversant in the technical aspects of cooking for
an "Eat".

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

     Title: "Anything" Triple-Nut Pie
Categories: Pie, Nuts
  Servings: 4

           CRUST:
  1 1/2 c  nuts, finely ground
      3 TB sugar
      2 TB butter, room temperature
           FILLING:
      1 c  dark corn syrup
    1/2 c  sugar
    3/4 c  nut butter
    1/2 ts vanilla extract
      3    eggs
      1 c  lightly salted nuts,
    chopped
    whipped cream to garnish
    (optional but desirable)

The idea here is to make a nut crust and fill it with any nut butter
(creamy or crunchy) filling, and top it with chopped nuts.

It works with any kind of nuts (except black walnuts - much too strongly
flavored unless used very, very sparingly) and even combinations of
different kinds of nuts. Think of a macadamia, cashew, hickory pie.
Peanut, hazelnut, Brazil nut pie. Walnut, almond, sunflower seed pie. Or
almond, almond, almond pie.

For crust - Heat oven to 400, combine ingredients and mix well.  Press
into bottom and up sides of pie plate. Bake for about 9 minutes and
cool on wire rack.

For filling - Combine corn syrup, sugar, nut butter and vanilla in the
top of a double boiler, over, not in, boiling water and, stirring often,
mix well together until hot (200 degrees). Beat eggs and whisk about 1/4
cup of nut butter mixture into eggs to temper. Pour egg mixture into top
of double boiler, whisking, and cook until thickened, about 10 minutes,
but do not boil or eggs will curdle.  Pour into pie shell, sprinkle
chopped nuts on top and chill for 4 hours before cutting.  Serve with
too much whipped cream on top and running down the sides.

From: Bob Pastorio To: Foodwine

MMMMM-------------------------------------------------

Cheers

Jim, in Yellowknife




... Either that or it's a complete hoax invented by regulars in this echo.
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