Text 12951, 117 rader
Skriven 2008-08-29 23:09:02 av Dale Shipp (1:261/1466.0)
     Kommentar till en text av Ruth Haffly
Ärende: Re: more food
=====================
 -=> On 08-28-08  16:32,  Ruth Haffly <=-
 -=> spoke to Dale Shipp about more food <=-

 DS> Is he still going to go there, or is it now off all together?

 RH> Off for good!  He just bought a ticket for LVNV for the first part of
 RH> October.  And, I found an ad for a German restaurant in Hinesville
 RH> that we will try next month for our anniversary.
 
That sounds like a plan:-}}   Now you won't have as much use out of the
webcams on those two EeePC's -- but somehow, I doubt that either of you
mind a bit.

MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Raspberry Pavlova With Berry Sauce
 Categories: Desserts, Fruit on fr
      Yield: 6 servings
 
MMMMM--------------------------MERINGUE-------------------------------
      2 lg Egg whites
    1/8 ts Cream of tartar
    1/4 c  Superfine sugar -- (see
           -notes)
    1/8 ts Almond extract

MMMMM-----------------------FROZEN YOGURT----------------------------
     24 oz Raspberries
      2 tb Cornstarch -- mixed with
    1/4 c  Raspberry juice (slurry)
    1/4 c  Sugar
    1/4 c  Light corn syrup
    1/2 ts Vanilla
      1 tb Freshly squeezed lemon
           -juice
      1 c  Yogurt cheese -- (see
           -recipe)
    3/4 c  1% fat soy milk

MMMMM---------------------------SAUCE--------------------------------
      2 c  Frozen mixed berries --
           -(blueberries,
           -raspberries, strawberries,
           -blackberries)
      2 tb Sugar
    1/2 ts Arrowroot mixed with
      1 ts Water (slurry)

MMMMM--------------------------GARNISH-------------------------------
      4    Fresh mint sprigs
           Or edible flowers
 
  1. Preheat the oven to 225XF (95XC).
  
  FOR THE MERINGUE:
  2. Beat the egg whites until foamy; add the cream of tartar and
  continue beating until soft peaks form. Sprinkle the sugar in
  gradually while continuing to beat until stiff peaks form. Fold in
  the almond extract last.
  
  3. Spoon the meringue into a pastry bag with a medium-size (Ateco #3)
  tip. Cover a baking sheet with parchment paper.
  
  Create small cups in this manner:
  Pipe meringue in a coil, starting out in the middle and moving out in
  concentric circles to form the bottom. Three circles piped one atop
  the other around the outside edge will form the sides.
  
  You should have enough meringue to make six 3-inch cups. Bake in the
  preheated oven for 2 hours or until dry but not brown. Store in an
  airtight container until you are ready to use.
  
  FOR THE FROZEN YOGURT:
  4. Thaw the raspberries and press through a sieve. You should get 1
  1/2 cups of raspberry juice. Reserve 1/4 cup of the juice for the
  slurry and pour the rest into a saucepan. Bring to a boil and cook
  until reduced to 1 cup, which will take about 10 minutes.  (The
  amounts given in this step will need to be adjusted if the recipe has
  been scaled).
  
  5. Remove from the heat to add the slurry, then return to the heat to
  cook the cornstarch until clear, for 30 seconds to 1 minute. Stir in
  the sugar, corn syrup, vanilla, and lemon juice. Set in the
  refrigerator to chill.
  
  6. Stir the yogurt and soy milk together with a wire whisk until there
  are no lumps. Add the chilled raspberry syrup and stir until well
  mixed. Pour into your ice cream freezer and follow the manufacturer's
  directions. This will take about 20 minutes in most electric machines.
  Let ripen for an hour in the freezer.
  
  TO MAKE THE SAUCE:
  7. Thaw the mixed berries and press through a sieve into a small
  saucepan. Add the sugar and slurry. Heat, stirring often to dissolve
  the sugar and thicken the sauce.
  
  TO SERVE: Set a meringue cup filled with raspberry frozen yogurt onto
  each of 6 dessert plates. Spoon the sauce around each meringue and
  garnish with a sprig of fresh mint or an edible flower such as a
  pansy.
  
  NOTES : I make my own superfine sugar by simply whizzing granulated
  sugar in my blender until it's a powdery consistency. Don't substitute
  confectioner's sugar, because it contains cornstarch, which would
  toughen the meringue.
  
  Recipe By     : Copyright + 1996 by Kerr Corporation
  From: George Elting                   Date: 07-11-00  Cooking
MMMMM
 


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