Text 12480, 87 rader
Skriven 2008-08-21 23:59:04 av Dale Shipp (1:261/1466.0)
     Kommentar till en text av Dave Drum
Ärende: Re: Kosher
==================
 -=> On 08-21-08  09:09,  Dave Drum <=-
 -=> spoke to Jim Weller about Re: Kosher <=-

 DD> Quite likely - but, there are some things that our moderators take
 DD> quite seriously - and rightly so. Especially having seen how arguments

Yep.

 DD> over politics and/or religion can turn former friend into bitter
 DD> enemies  at a speed that will
 DD> make your head spin. Such is best left to e-mail or some 
 DD> other form - like face
 DD> to face - where you can punch out the other person if you don't like
 DD> the way the discussion (argument) is going.   Bv)=

Or vigorously bite your lips when you see the red steam coming out of
their faces, or hear the fervor in their voices:-}}


MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Les Mendiants ( Lemon Cream and Nut Cookies)
 Categories: Holiday, Cookie, Fruit
      Yield: 35 servings
 
MMMMM------------------------TORTE PASTRY-----------------------------
 10 1/2 oz Unsalted butter, melted
  1 2/3 c  Confectioners' sugar
      2 lg Eggs
  3 3/4 c  Flour, sifted

MMMMM------------------------LEMON CREAM-----------------------------
      3    Eggs
  1 2/3 c  Sugar
     11 oz Unsalted butter, softened
      3    Lemons, juiced and zests
           -grated

MMMMM--------------------------TOPPING-------------------------------
     35    Prunes, pitted and halved
      3 oz Whole almonds, toasted
      3 oz Hazelnuts, toasted
      6 oz Walnut halves
      6 oz Raisins, soaked in rum until
           -plump, and drained
     70    1-inch pieces candied
           -orange peel
 
  The colors the fruits used in the cookies suggest those of the robes
  fromn by the four ordres mendiants, monastic orders that originally
  lived on charity -- the Augustinians, Carmelites, Dominicans and
  Franciscans.
  
  Torte Pastry:  In the bowl of an electric mixer fitted with a paddle,
  cream together butter and sugar until light.  In a small bowl, whisk
  1 egg. Pour 1/2 of the whisked egg into butter and sugar mixture,
  reserving the remaining half for another use.  Add the remaining
  whole egg and blend mixture well.  Remove paddle and replace with a
  dough hook.  Add flour, mixing thoroughly.  Form dough into a ball,
  wrap in waxed paper and refrigerate 2 hours.
  
  Roll dough out to a thickness of slightly more than 1/8 inch.  Cut
  dough into 35 1 1/2-inch ovals with pointed ends and place on
  ungreased cookie sheets.  Bake in a preheated 350F oven 15 to 20
  minutes, or until cookies are a light caramel color.
  
  Lemon Cream: In a small saucepan over medium-high heat combine eggs,
  sugar, butter, lemon juice and lemon zest.  Bring mixture to a boil,
  stirring continually with a wooden spoon.  Boil gently for 30
  seconds. Transfer mixture to a bowl, cover and chill thoroughly.
  
  Assemble: Spread each cookie with 1 heaping tablespoon of lemon cream
  and top with 2 prunes halves, 2 almonds, 2 hazelnuts, 2 walnut
  halves, 7 raisins and 2 pieces candied orange peel. Makes
  approximately 35 cookies.
  
  Source: Patissier Jouvand; Carpentras, France.  "House Beautiful"
  December 1992.
 
MMMMM


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