Text 13111, 82 rader
Skriven 2008-09-01 11:41:00 av JIM WELLER (1:123/140)
     Kommentar till en text av ALLEN PRUNTY
Ärende: Using the good china
============================
-=> Quoting Allen Prunty to Jim Weller <=-

 AP> when I say I cooked a meal with love and I want to serve it
 AP> with love

I agree with that part of the message too!

 -> I have a set of crystal liqueur glasses that look like tiny white
 -> wine glasses. My grand children always request them

 AP> You are also teaching them that there are special and needed to be
 AP> treated as such....
 AP> As long as they got this concept I don't believe your
 AP> glasses are in danger... however too many of us are teaching our
 AP> children that we live in a throwaway society

Oh they are very careful with them! And they won't use them when
friends visit as their friends wouldn't have the same respect for
them. 

Neekha has inherited my mother's and my sister's doll dishes. She
will let her three year old cousin play with my sister's 1950's era
doll dishes but not my Mom's which were already old when she got them
as a child.

MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Prune Plum and Walnut Butter Cake
 Categories: Cakes, Fruit, Nuts
      Yield: 8 Servings
 
      9 tb Unsalted butter, room temp
      1 c  Plus 1 t unbleached
           All-purpose flour
     12    Prune plums, cut in half,
           -pitted
  1 1/2 c  Sugar
    1/2 c  Brandy
      1 ts Grated lemon zest
    1/2 ts Vanilla extract
      1 ts Baking powder
    1/2 ts Kosher salt
      2    Extra-large eggs, room temp
    1/2 c  Toasted ground walnuts
 
  Preheat the oven to 350. Grease a 9-inch spring form pan with 1
  tablespoon butter and then dust it with 1 tablespoon flour.
  
  Toss the plums with 2 tablespoons of the sugar and the brandy. Set
  aside.
  
  Cream the remaining 8 tablespoons butter in a large bowl with 1
  cup of the sugar, the lemon zest, and vanilla until light and
  fluffy. Sift the remaining cup of flour, baking powder and salt
  together and stir into the creamed butter.
  
  In a separate bowl beat the eggs until they start to foam. Add the
  eggs and ground walnuts to the flour and butter mixture. Mix well.
  
  Scrape the batter into the prepared pan. Arrange the plums on top
  in rings. Sprinkle with any remaining brandy-sugar syrup and 2
  additional tablespoons of sugar.
  
  Bake for 1 hour, or until the cake is golden brown on top and a
  toothpick inserted into the cake (not the plums) comes out clean.
  Let cool for 10 minutes before removing the sides of the
  springform pan and serving.
  
  In the Hands of a Chef by Jody Adams of the Rialto Restaurant
  http://www.starchefs.com
 
MMMMM


Cheers

YK Jim


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