Text 14139, 99 rader
Skriven 2008-09-23 17:16:34 av Allen Prunty (1:2320/100)
     Kommentar till en text av Dave Drum
Ärende: Living Cookbook
=======================
On Sep 23, 2008 10:20am, Dave Drum wrote to Hap Newsom:


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

 DD>       Title: Summer Pudding With Rosemary
 DD>  Categories: Breads, Pudding, Fruits, Citrus
 DD>       Yield: 8 servings

Dave,

Here's what Living Cookbook did with your recipe.

MMMMM----- Exported for Meal-Master by Living Cookbook

      Title: Summer Pudding With Rosemary
 Categories:
      Yield: 8 Servings

     10 sl (to 14) high-quality
           - white bread
      4 c  Mixed berries and cut-up
           - stone fruit
      1 c  Sugar
      1 T  Lemon juice; or more
      2    Sprigs of fresh rosemary
           - about 4" each
      1 c  Lightly sweetened whipped
           - cream or crème anglaise
           - (opt)

 This is a versatile recipe that allows you to use whatever fruit is at
 its prime ? all kinds of berries, sliced peaches, pluots or plums, even
 stoned cherries. And if fresh fruit is not available, defrosted frozen
 is OK, too.

 Trim crusts off bread and save for another use such as adding to meat
 loaf or making bread crumbs.

 Lightly coat a 6-cup cylindrical mold with vegetable spray. Tear off 2
 sheets of plastic wrap, about 15 to 18 inches long. Placing them at
 right angles, line mold with them, letting excess hang over sides. If
 using stone fruit, remove pits and slice. Whether or not to peel
 peaches is an individual choice.

 Combine the fruit and sugar in a heavy saucepan and place over medium
 heat. Bring to a boil, stirring occasionally to prevent sticking. When
 the fruit comes to a boil, reduce heat to a simmer. Cook just long
 enough to draw a lot of juice. Remove from heat and add lemon juice.

 Put the rosemary sprigs on a cutting board and, with the blunt side of
 a chef's knife, whack them a few times to bruise the needles, which
 will release their oils. Immerse the rosemary in the hot fruit and let
 steep for 15 to 25 minutes. Taste after 15 minutes to decide if the
 herb flavor is strong enough. If you want it more pronounced, let steep
 a little longer, but don't overdo it. Rosemary is assertive. Remove the
 rosemary when desired taste is achieved.

 Line the bottom and sides of the prepared mold with bread slices,
 cutting or tearing to fill any gaps, so you have a continuous covering.
 Taste the fruit and add more sugar and/ or lemon juice if needed. Pour
 half of the fruit into the mold. Top with a layer of bread slices. Pour
 in the remaining fruit and top with a solid layer of bread slices,
 again tearing or cutting to fill gaps.

 Loosely fold the overhanging plastic wrap over the pudding. Top with a
 small plate or bowl that just fits inside the mold. If you have no
 suitable plate, use a disposable aluminum pie pan and bend it to size.
 Weight down with a brick or a couple cans of canned food to compress
 the pudding. Refrigerate for at least 8 hours or overnight.

 To serve: Remove the weights and plate and pull the plastic wrap over
 the sides of the mold again. Place a serving plate over the mold,
 invert it and lift off the mold. Remove the plastic wrap. Serve within
 30 minutes, accompanied by lightly sweetened whipped cream or creme
 anglaise, if desired.

 Serves 8

 URL: http://sfgate.com
 MM Format by Dave Drum - 25 July 2008
 Uncle Dirty Dave's Archives

 Nutrition (calculated from recipe ingredients)
 ----------------------------------------------
  Calories: 225
  Calories From Fat: 26
  Total Fat: 3g
  Cholesterol: 5.7mg
  Sodium: 223.5mg
  Potassium: 164.3mg
  Carbohydrates: 47.8g
  Fiber: 2.3g
  Sugar: 30.7g
  Protein: 3.2g

MMMMM
--- Platinum Xpress/Win/WINServer v3.0pr5
 * Origin: Cooking in the Derby City - http or telnet derbycityb (1:2320/100)