Text 11865, 103 rader
Skriven 2008-08-11 09:01:00 av DAVE DRUM (1:123/140)
     Kommentar till en text av MICHAEL LOO
Ärende: Re: picnic afterday
===========================
-=> MICHAEL LOO wrote to ALL <=-

 ML> Toward the end of the day, it was remembered that the chicken
 ML> that Dave and Georgia had left marinating when they had made
 ML> their hasty exit (Georgia was hurting badly - she's a hero to
 ML> even have ridden all that way from Illinois at all) had to be
 ML> cooked. So I called for a fire to be made and fixed

 ML> chicken kebabs with rosemary and blackberries (the Drum clan)
 ML> - I had been rather put out when it turned out that the
 ML> blackberries that I had shelled out real money for were meant for
 ML> this dish: I could have made its equal with $1 worth of cheap red
 ML> wine instead of the $3.50 of blackberries which I had had to

Sorry 'bout that. Not being much of a wino Imy mind didn't make that
connection. And there was already some dryish white wine in the marinade. I
have always made the stuff with berries ... black, boysen, rasp, etc. even
blueberries once - although that was not as successful as I would have liked.

 ML> juice. Anyhow, the dish was duly made and appreciated, and even
 ML> I admit that there was a berry aftertaste (though we could have
 ML> gotten that from a zinfandel). The marinade, as it had sat
 ML> overnight with meat in it, was curdled looking and not fit for
 ML> a sauce such as the original recipe had apparently called for.

'Bout what I figured. 

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Strawberry Clouds
 Categories: Five, Fruit, Dairy, Desserts
      Yield: 6 servings
 
      3 lg Egg whites; room temp 30
           - minutes
      1 c  + 2 tb sugar
    1/2 ts Ground cardamom
      1 lb Strawberries; trimmed, thin
           - sliced lengthwise
    3/4 c  Well-chilled heavy cream
 
  Special Equipment: parchment paper
  
  Cardamom-scented whipped cream tops a light, crisp meringue
  in this pretty paean to the season's fresh berries.
  
  Put oven rack in middle position and preheat oven to 190°F.
  
  Beat whites with a pinch of salt in a bowl using an electric
  mixer at medium-high speed until they just hold soft peaks.
  Reduce mixer speed to medium and add 3/4 cup sugar, a little
  at a time, beating, then continue to beat until whites hold
  stiff glossy peaks.
  
  Line a baking sheet with parchment paper and spoon a small
  dollop of meringue on each corner of parchment, then invert
  parchment to secure to baking sheet. Using a serving spoon,
  form meringue into 6 mounds about 2 inches apart on parchment.
  Using a soupspoon, lightly press down and swirl center of
  each meringue to spread out slightly, into a 3 1/2- to 4"
  round, and create a 1 1/2- to 2-inch-wide indentation in
  center.
  
  Bake meringues until dry but still white, about 2 hours,
  then cool meringues in turned-off oven (with door closed)
  1 hour. (Meringues will be crisp on outside and slightly
  soft in center.) Cool meringues completely on baking sheet
  on a rack.
  
  While meringues cool, bring 5 tablespoons sugar, 1/4 cup
  water, and 1/4 teaspoon cardamom to a boil in a small heavy
  saucepan, stirring until sugar is dissolved. Pour cardamom
  syrup over strawberries in a heatproof bowl and stir gently
  to combine.
  
  Just before serving, beat cream with 1 tablespoon sugar and
  1/4 teaspoon cardamom in a clean bowl using clean beaters
  until it just holds stiff peaks.
  
  Peel meringues from parchment and put on 6 plates, then
  spoon about 1/4 cup berries with syrup into each indentation.
  Spoon whipped cream over berries and top with another 1/4 cup
  berries with syrup. Serve strawberry clouds immediately.
  
  Cooks’ note: Meringues, without berries, syrup, or whipped
  cream, can be made up to 1 day ahead and kept in an airtight
  container at cool room temperature.
  
  Recipe by Melissa Roberts
  
  May 2006 | Gourmet
  
  Serves: 6
  
  Meal Master Format by Dave Drum - 14 June 2008
  
  Uncle Dirty Dave's Archives
 
MMMMM

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