Text 13322, 150 rader
Skriven 2008-09-05 05:59:04 av Michael Loo (1:18/200.0)
  Kommentar till text 13160 av Dale Shipp (1:261/1466.0)
Ärende: Joan &c 873
===================
 DS> Joan MacDiarmid has been missing for six or seven weeks.  Last I
 DS> heard, her computer that handled echo stuff and bluewave went bust and
 DS> would not even boot.

Thanks for keeping us up to date on our errant colleagues.

 -=> Dale Shipp said to Nancy Backus <=-

 DS> Earlier this week we went to visit a new super market that has moved
 DS> into our general area.  Brand name Harris Tweeter.  Pretty nice,
 DS> albeit higher priced, store.  They give a 5% senior discount on
 DS> Thursdays. 
 NB> Hoping to get some business from the thrifty, perhaps... :)
 DS> Could be.  (and I goofed -- the name is Harris Teeter).

My sister used to call it Harris Tweeter - on purpose,
I think. There are also jokes that have been made about
the name.

Sicilian Tangerine Sorbet
cat: frozen
servings: 6

9 tangerines or a similar weight of other oranges
6 lemons
water
3 oz sugar
1 drop orange flower water

Extraordinary sorbet served in the shell for a spectacular
dessert suited for the calorie conscious vegetarian and the
truffle-eating epicure alike. With no cooking and no ice
cream machine required, this is an offer I can't refuse.

See how you can make sorbet from any citrus fruit and serve
it in the hollowed fruit shells.

Sorbets are for me synonymous of civilization. From a fruit
we discard the rind and pulp to extract the pleasant juice
and turn it into a refreshing flavored snow. We reinforce
the tastes that we like and tame the acidity with some
sugar. Simple and natural - a dream of a fruit made ice cold
and turned into an effortless moment of bliss. Sorbets are
nothing like ice creams - no fat and very little added
sugar, they are almost as healthy as a fruit juice and much
more fun to make and to serve. This one is a real Sicilian
classic. You can get memorable results even with
unremarkable fruits, and you don't need an ice cream
machine.

Start with one tangerine per guest plus three for the chef -
his skim, if you like. You'll need two lemons for each three
tangerines, mineral water, a bit of sugar and orange blossom
water.

Using a sharp serrated knife, cleanly cut the top of each
tangerine like you would a lid. Do not slice them in half
but instead try to get a flattish slice from the top where
the stem and leaves were.

Using your fingers, a spoon or some hook, remove the flesh
carefully so as not to damage the rind. You want to keep
that intact. The first bit is the hardest to remove, then
everything follows easily once you see the white inner rind.
Place the hollwed shells in the freezer to harden them.

Prepare a syrup by pouring 2 cups / 500ml mineral water in a
saucepan. Why mineral water? You are what you drink, so if
you prefer preparing sorbet with your personal blend of
gutter juice, chlorinated city faucet brew, sea water and
sewer dew, be my guest. I use Evian water, from the mineral
water spring at Evian just across the lake from where I
live. This is not crap water in a bottle but water with a
certified mineral content that is stable over the years.
Hundreds of water plants fight to get this French government
certification and Evian is one of the few that actually
obtained this 'Mineral water' label. If it reads 'bottled
water' or 'spring water' on the bottle - that's not it. All
French pastry chefs use mineral waters for their sorbets to
avoid chlorinated tap water. But feel free to drink what you
want of course.

Then add 100 grams / 3 oz sugar. Whisk until all the sugar
is dissolved. You might need to heat a tiny wee bit for all
the sugar to dissolve but you certainly don't need to boil.

Let's extract the juice from our tangerines. In they go into
my chinois, the French conical sieve no kitchen is complete
without.

The chinois comes with a funny wooden accessory, the male
and altogether more socially desirable cousin of the toilet
suction cup.

Pump until you have no juice left. If any of your guests
complain about the loss of dietary fiber, wrap the dry
tangerine pulp for her to take home. 'T'would be a pity to
waste it', you will agree.

Pour the tangerine juice into the syrup.

Why add lemon juice? The tart and the sweet are what sorbets
are about. But it is the tart, my friend, that is the soul
of the party. Tangerines are usually bland and need
something to kick their ass so that the dessert is a
success. Lemon juice is an obvious choice, but a
chemically-minded chef might use ascorbic acid.

Mix the lemon juice with the tangerine juice, water and
sugar. Drink some - is it tart enough? Too sweet maybe? You
know what to do.

Now for our most devious touch. A drop of orange blossom
flower will add another dimension to our sorbet's flavor.
But don't overdo it - a drop will do or the whole thing will
reek like an insurance salesman's checkout-counter cologne.

That's it - just pour into the ice cream churner. No ice
cream machine? No worry. Just pour the liquid into a flat
dish small enough to fit inside your fridge and leave until
almost frozen. Then remove and grind down in a mixer or
manually with a fork, and freeze again. Do this a couple
times until you obtain a smooth mixture with no visible
crystals. This is how people do it in Sicily.

Remove the tangerine shells from the freezer. Take one in
your hand - it will be hard.

Carefully spoon the sorbet into the shell.

With the churning and added liquid, there is plenty to go to
fill each rind, and then some. Cover with the top and place
back in the freezer until ready. Remove them 30 minutes
before serving so they will not be too hard.

Would this dessert have been nicer had my tangerines had
their leaves on? You bet.

The next week I did one with blood oranges - delicious!

Different color but lovely taste as well. No orange blossom
water needed here. Feel free to change the amount of sugar
or to use no water for a stronger taste.

http://FXcuisine.com/default.asp?Display=163

___ Blue Wave/386 v2.30

--- Maximus/2 3.01
 * Origin: Nocturnal State BBS - nsbbs.darktech.org (1:18/200)