Text 12435, 118 rader
Skriven 2008-08-21 10:01:00 av DAVE DRUM (1:123/140)
     Kommentar till en text av MICHAEL LOO
Ärende: Klams
=============
-=> MICHAEL LOO wrote to JIM WELLER <=-

 ML> We have a different name for bloody Caesars - something to do with
 ML> clam flats or Cape Cod or something.

 JW> Makes sense that New Englanders would file off the serial number and
 JW> claim it as their own.

 ML> Where did the clams come from? Certainly not inland Canada.

PEI - probably

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Eight-Treasure Puddings
 Categories: Desserts, Pudding, Rice, Fruit
      Yield: 8 servings
 
  2 1/4 c  Chinese or Japanese short
           - grain sticky (“sweetö)
           - rice
      1 ts Peanut or vegetable oil +
           - additional for greasing
  3 1/2 c  Cold water
    1/2 c  Chinese rock sugar pieces
    1/3 c  Dried pitted Chinese jujubes
           - cut lengthwise in 1/4"
           - strips
      8    Pitted prunes, quartered
           - (1/3 cup)
      8 lg Dried apricots, in 1/4"
           - strips (1/3 cup)
      3 tb Dried sour cherries
      3 tb Diced (1/4") candied orange
           - peel
      8    Walnut halves
      8 ts Canned sweet red beans or
           - sweet red-bean paste (from
           - a 14- to 16-oz can)
 
  Special equipment: a 9-inch round cake pan (2 inches deep);
  8 (6- to 8-oz) custard cups or heatproof bowls; a 17 by 12
  by 2 1/2-inch roasting pan; heavy-duty foil
  
  Unlike most Western rice puddings, these desserts are chewy
  rather than creamy, with a delightful surprise inside. Some
  Chinese versions can be heavy and overly sweet, but our
  variation is a nicely balanced finish to the meal.
  
  Rinse rice in a large sieve under cold running water until
  water runs clear, then drain. Combine rice, oil, and 2 cups
  cold water in cake pan.
  
  Put 1/2 inch of water in a 12-inch-wide pot or deep skillet.
  Set a metal rack (or a few metal cookie cutters) in bottom
  of pot, then set cake pan (with rice) on rack and bring water
  to a boil. Cover pot and steam over high heat, checking water
  level occasionally and adding more water if necessary, until
  rice is cooked, about 40 minutes. Carefully remove pan and
  cool to room temperature.
  
  Meanwhile, bring remaining 1 1/2 cups cold water to a boil
  in a 2-quart heavy saucepan with rock sugar, jujubes, prunes,
  apricots, cherries, and orange peel, then reduce heat and
  simmer, covered, until fruit is very soft and liquid is
  reduced to 3/4 cup, about 45 minutes. Stir in walnuts and
  simmer 1 minute. Immediately drain in a medium-mesh sieve
  set over a bowl, reserving syrup and fruit separately. Remove
  walnuts from fruit and set aside.
  
  Put oven rack in middle position and preheat oven to 350°F.
  Lightly oil custard cups and a 1/3-cup measure. Put 1 walnut
  half in bottom of each cup, then spoon 2 tablespoons mixed
  fruit (per cup) on top, spreading evenly around bottom of
  each cup. Drizzle 1 teaspoon reserved fruit syrup over fruit
  in each cup, then press 1/3 cup rice (per cup) on top of
  fruit with dampened fingertips. Using your fingertips or
  back of a small spoon, make a small indentation in rice and
  fill with 1 teaspoon red beans (per cup), leaving at least
  a 1/2-inch border of rice. Drizzle 1 teaspoon fruit syrup
  over each rice pudding, then cover with 2 tablespoons rice
  (dip measuring spoon in water before measuring rice to
  prevent sticking). Using a small piece of plastic wrap,
  press rice in cups to flatten surface. Discard wrap.
  
  Arrange cups in roasting pan. Oil a sheet of heavy-duty foil,
  then cover pan with foil (oiled side down) and seal tightly.
  Bake in a water bath 1 hour, then let stand, covered, 5 min.
  Run a knife around edge of each cup to loosen rice, then
  invert each pudding onto a dish. Drizzle with remaining
  fruit syrup.
  
  Cooks' note: To prepare a water bath for baking, put your
  filled pan in a larger pan and add enough boiling-hot water
  to reach halfway up the side of the smaller pan. Puddings
  can be cooked (but not unmolded) 3 days ahead and cooled
  completely, uncovered, then chilled (chill remaining fruit
  syrup separately), covered with plastic wrap. Reheat puddings
  in a shallow roasting pan, covered with foil, in a preheated
  400°F oven until centers are warm, about 15 minutes (or reheat
  in a microwave instead). Bring remaining fruit syrup to room
  temperature before serving.
  
  Recipe By Lillian Chou
  
  February 2006 | Gourmet
  
  Serves 8 (dessert)
  
  Meal Master Format by Dave Drum - 19 July 2008
  
  Uncle Dirty Dave's Archives
 
MMMMM

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