Text 14266, 91 rader
Skriven 2008-09-25 22:13:00 av JIM WELLER (1:123/140)
     Kommentar till en text av DAVE DRUM
Ärende: Re: Thorton's wines
===========================
-=> Quoting Dave Drum to Jim Weller <=-


 DD> If you are beginning to explore Spanish wines ... especially the
 DD> Riojas - let me recommend the Lopez de Heredia Vina Tondonia Reserva
 DD> 1999 (U$40) and Vina Bosconia Rioja 2000 (U$35). Both are definitely
 DD> (for me) very special occasion wines.

If it's $40 there, it will be $60 here, if even available.

 DD> But, they will give you a most
 DD> excellent reference point to gauge other Spanish wines against.

Perhaps it will spoil me for the $12-$20 ones I will be tasting. I
may want to remain ignorant.

 DD> Title: California Macedonia

I liked that right up to the Sambuca part. Brandy is the classic
addition.


MMMMM-----Meal-Master - formatted by MMCONV  2.10

     Title: Alsatian Pear Tart With Kirsch Almond Cream
Categories: French, Pies, Fruit, Sauces
  Servings: 4

      8    pear halves, canned
           PASTRY:
      6 oz all purpose flour
      3 oz sugar
      3 oz butter, soft
      1    egg
      4 dr vanilla extract
        pn salt
           FRANGIPANE:
      7 oz ground almonds
      5 oz unsalted butter, soft
      5 oz sugar
      3    eggs
      2 TB purpose flour
      2 dr almond extract
      1 TB kirsch
           APRICOT GLAZE:
      2 TB apricot jam
    1/4 c  water
           KIRSCH CREAM:
    1/2 c  chilled heavy cream
      1 TB kirsch
      1 ts granulated sugar
    1/4 c  ground almonds

Make the dough: In a large bowl, combine the flour and sugar,
incorporate the butter. Add all the other ingredients and mix well
until pastry forms a ball. Add few drop of water if necessary, the
dough should be soft. Wrap and place in refrigerator for 1 hour

Roll out and put into a tart pan. The pastry will be quiet delicate
to use and break up, just press it together again. Return pastry to
refrigerator again for 10 minutes.

Place greaseproof paper over the pastry and fill with beans or
baking beans, then "bake blind" for 10 minutes, at 400 F. Remove the
baking beans and paper, bake for another 5-7 minutes, until golden.

Make the Frangipane: Mix the butter and sugar until nice and creamy,
add the eggs, ground almonds, sifted flour, kirsch and almond
extract, stir it all together.

Finish the tart: Fill the pastry case with the frangipane not quite
full, place the halved pears evenly on top, bake at 400 F for 30 to
40 minutes.

When cool, remove from baking dish and brush the glaze over the top.
Heat the jam and water gently on the stove until it melts and mix
in, brush the glaze all over the tart.

  From: Andy To: Foodwine               
 
MMMMM-------------------------------------------------


Cheers

YK Jim


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