Text 11851, 116 rader
Skriven 2008-08-11 00:46:00 av JIM WELLER (1:123/140)
     Kommentar till en text av SHIRLEY FORD
Ärende: Re: Picnic - Days  2-4
==============================
-=> Quoting Shirley Ford to All <=-

 BF> Before meeting Burt over 50 years ago
 BF> the most exotic food that I ever had was Dutch lettuce and my mother
 BF> even let me pick the onions out of that. I guess I'd eat octopus again

I bet all of us have changed a lot over 50 years. I know I have. I
started out with basic English-Canadian plus sauerkraut, the one
German food my maternal grandmother got the British side of the
family to like.

 BF> but the raw meat wasn't a big thrill.  To me it tasted exactly the way
 BF> a butcher shop smells.

You might like it all fancied up as beef tartare. Or as sushi/
sashimi. Or not, but it's worth trying.

 BF> The spiedies Michael made were very good

Now you are one up on me, exotic foodwise.

 BF> I passed up any real dessert to have a cup of Hot
 BF> Nutty Irishman.  Wow, that was YUMMY too

I often do similar: skip dessert and have a port, liqueur or fancy
coffee.


MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Macadamia Rum Mousse Pie
 Categories: Desserts
      Yield: 6 Servings
 
           MACADAMIA CRUMB CRUST AND
           TOPPING
      1 c  finely chopped macadamia
           pieces
  1 1/4 c  unbleached; all purpose
           flour
    1/8 ts salt
    1/2 c  sugar
    1/2 ts cinnamon
      1    stick unsalted butter;
           melted and cooled
           MACADAMIA RUM FILLING
  1 1/2 c  heavy cream
    1/3 c  water
  1 1/2    envelopes
      4    egg yolks
    1/3 c  dark rum
    1/2 c  light brown sugar
    1/2 c  chopped; toasted
           macadamias
      1 c  heavy cream; for finishing
           optional
           unflavored gelatin

  Preheat the oven to 400 degrees.
  
  For the crumb crust: combine the nuts, flour, salt, sugar, and
  cinnamon in a mixing bowl, and stir to mix well. Stir in the
  melted butter and continue stirring until the mixture has absorbed
  the butter. Break the mixture into even 1/2 to 1/4 inch crumbs,
  rubbing with the fingertips. Place half the crumb mixture into a 9
  inch Pyrex pie pan and press with the fingertips to line the pan
  evenly. Place the remaining crumb mixture, in an even 1/2 inch
  layer on a cookie sheet. Bake the crust and crumbs on the middle
  rack of the oven about 20 minutes, until crisp and light golden in
  color. Cool the crust and crumbs on racks.
  
  For the Mousse Filling: Whip the cream until it holds soft peaks
  and set it aside in the refrigerator. Sprinkle the gelatin on the
  water in a small, heatproof bowl. Allow to soak 5 minutes, then
  place over a small pan of simmering water to melt while preparing
  the filling.
  
  When the gelatin is melted, remove from the pan and allow to cool.
  
  In the bowl of an electric mixer, or another heatproof bowl, whisk
  the egg yolks. Whisk in the rum, then the sugar. Place over a pan
  of gently simmering water and whisk constantly until thickened,
  about 3 minutes. If the yolk mixture becomes too hot, it may
  scramble.
  
  Remove the bowl from the water and beat by machine, on medium
  speed, until cooled to room temperature. Whisk in the dissolved
  gelatin, then fold in the whipped cream and the chopped nuts.
  
  Pour the filling into the cooled shell and smooth the top. Cover
  loosely with plastic wrap and chill until set at least 6 hours.
  
  To finish the pie, top with the baked crumbs. Or whip the optional
  cream, spread half on the mousse and top with the crumbs. Then,
  pipe a border of rosettes of the remaining cream around the edge
  of the pie with a pastry bag fitted with a star tube.
  
  Yield: one 9-inch pie

  BAKERS' DOZEN NICK MALGIERI

  From: Leon & Miriam Posvolsky
 
MMMMM




Cheers

YK Jim


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