Text 12591, 126 rader
Skriven 2008-08-24 06:56:00 av DAVE DRUM (1:123/140)
     Kommentar till en text av CAROL SHENKENBERGER
Ärende: Re: COOKING ECHO PICNIC
===============================
-=> CAROL SHENKENBERGER wrote to DAVE DRUM <=-

 > Unfortunately the owners of the Asian Food Supply chose to rebuild away from
 > Tornado Alley. So, I'm stuck with this little "World Market" where they bare
 > know what cumin is - but where they will be glad to sell you cheap gew-gaws
 > gimcracks. 60 miles to Bloomington, 70 to Peoria or 100 to St. Louis ... whi
 > also has Soulard Market and all those loverly places on Dago Hill.

 CS> I'd like the community of a small town better, but the shopping is
 CS> better in big ones.  Ah well, we retire here!

Spring-a-leak has about 115K inside the city limits and 200K in the immediate
metro area ... and is still (due to provincial attitudes) the biggest small
town I have ever lived in.

If you start a new business in Springfield, IL you'd better have made plans not
to turn a profit for the first five years whilst you prove to the yahoos and
honyocks that you'll not be starved out. After abot five years they will begin
to do business with you. Chain organisations are a different deal as they are
already established businesses bring more of that lovely "same old - same old"
to town.   Bv(=

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Maple Sugar Tartlets
 Categories: Pastry, Desserts, Nuts
      Yield: 8 servings
 
MMMMM------------------------PASTRY DOUGH-----------------------------
  1 1/4 c  All-purpose flour
      1 ts Sugar
    1/2 c  Cold unsalted butter; in sm
           - pieces
    1/4 ts Salt
    1/4 c  Cold water

MMMMM--------------------------FILLING-------------------------------
      2 lg Eggs
    1/2 c  Dark amber or Grade B maple
           - syrup
      6 tb Packed light brown sugar
      6 tb Unsalted butter; melted,
           - cooled
      3 tb Granulated maple sugar *
  1 1/2 tb Cider vinegar
    1/8 ts Salt (rounded)
    2/3 c  Pecans; fine chopped
 
  Special equipment: a pastry or bench scraper (optional); a
  4 1/2-inch round; a pastry or bench scraper (optional); a
  4 1/2-inch round cookie cutter; 8 (3 1/2-inch) fluted round
  tartlet pans; pie weights or raw rice
  
  Accompaniment: unsweetened whipped cream
  
  These delightful tartlets hold just the right amount of gooey
  pecan filling.
  
  Make dough: Blend together flour, sugar, butter, and salt
  in a bowl with your fingertips or a pastry blender until
  mixture resembles coarse meal with some small (roughly pea-
  size) butter lumps. Drizzle water evenly over mixture and
  gently stir with a fork until incorporated and dough forms
  a ball.
  
  Turn dough out onto a lightly floured surface and divide in
  to 4 portions. With heel of your hand, smear each portion
  once in a forward motion to help distribute fat. Gather all
  dough together with scraper or your hands and press into a
  ball, then flatten into a 5-inch disk. Wrap disk in plastic
  wrap and chill until firm, at least 1 hour.
  
  Make tartlet shells: Put oven rack in middle position and
  preheat oven to 375°F.
  
  Roll out dough on a lightly floured surface with a lightly
  floured rolling pin into a 16- by 14-inch oval (1/8 inch
  thick). Cut out 8 (4 1/2-inch) rounds with cutter and fit
  each round into a tartlet pan, pressing lightly to fit into
  pans.
  
  Transfer tartlet pans to a baking sheet and chill until
  dough is firm, about 15 minutes.
  
  Line each tartlet shell with foil and fill with pie weights.
  Bake until edges are pale golden, 8 to 10 minutes. Carefully
  remove foil and weights and continue baking until bottoms
  are golden, about 5 minutes more. Cool completely in pans
  on a rack, about 10 minutes. Reduce oven temperature to
  350°F.
  
  Make filling and bake tartlets: While shells cool, whisk
  together all filling ingredients except nuts until combined
  well. Return cooled tartlet shells (in their pans) to baking
  sheet and divide nuts among shells. Ladle filling into
  shells, dividing it evenly.
  
  Bake tartlets until filling is just set, 15 to 18 minutes.
  Cool in pans on rack, about 15 minutes, then carefully remove
  tartlets from pans. Serve warm or at room temperature.
  
  Cooks' notes:
  
  Pastry dough can be chilled up to 2 days.
  
  Tartlets are best when eaten immediately but can be made 1
  day ahead and cooled completely, then kept in an airtight
  container at room temperature. Reheat in a 350°F oven.
  
  Maple sugar is usually sold granulated, but if you find a
  brand sold as very large granules, pulse the sugar in a
  blender until it becomes more finely granulated.
  
  March 2006 | Gourmet
  
  Makes 8 (3 1/2-inch) tarts.
  
  Meal Master Format by Dave Drum - 19 July 2008
  
  Uncle Dirty Dave's Archives
 
MMMMM

... "A lie is terminological inexactitude." - Churchill
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