Text 15235, 83 rader
Skriven 2008-10-18 18:48:00 av JIM WELLER (1:123/140)
     Kommentar till en text av MICHAEL LOO
Ärende: Re: tastes 58
=====================
-=> Quoting Michael Loo to Burton Ford <=-

 BF> Porto with B&B in it.

 ML> Seldom does a combination of ingredients result in something
 ML> either greater than or less than the sum of the parts. When
 ML> it happens, in either direction, it's notable.

Burgers and Chili spring to mind as example of the former.

Young Lexi just discovered an example of the latter. She loves
cinnamon, especially in apple pies; she loves blueberries as well.
She had to learn the hard way that cinnamon does not belong in
blueberry tarts. (Neekha made the same discovery 5 years ago when
she invented the blueberry banana cinnamon vanilla milkshake.)
In Lexi's own words it was, "the most yukkiest thing in the whole
universe." (We ate them anyway as I hate to see good food wasted;
and these were hand picked frozen wild berries from the summertime
and thankfully there was not too much cinnamon in them.)

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Phyllo Tart with Fruit Salpicon
 Categories: Pies, Fruit
      Yield: 4 Servings
 
    1/3 c  apricot preserves
  1 1/2 TB lemon juice
     12 oz large damson or burbank
           plums
      1 c  blueberries
      4    sheets thawed phyllo dough
      1 TB unsalted butter; melted
      1 TB canola oil
      2 TB sugar
      4 sm strips of lemon
           zest for garnish
  
  *damson or burbank plums, (about 3) peeled if the skin is tough
  pitted and the flesh cut into 1/2-inch dice
  
  **phyllo dough (14 by 18 inches)(about 3 ounces total), rolled
  together into a scroll and cut crosswise into 1/4-inch strips
  (about 3 cups shredded phyllo)
  
  Mix the apricot preserves and lemon juice together in a bowl large
  enough to accommodate all the fruit.  Add the diced plums and
  blueberries and mix well.  Cover and place in a cool place (not
  the refrigerator) until serving time.
  
  Preheat the oven to 350 degrees F. Roll the sheets of phyllo
  together into a scroll, and cut them crosswise into 1/4-inch
  strips.  (You should have about 3 cups of shredded phyllo.)
  
  Place the shredded phyllo dough on a nonstick cookie sheet. Add
  the butter, oil and sugar and mix gently until all the strands of
  dough are coated with the fat and sugar.  Gather up the phyllo
  strips and press them into an 8-inch tart pan or ring set on a
  cookie sheet.
  
  Bake the phyllo shell in the 350-degree oven for 15 to 18 minutes,
  until nicely browned and crisp.  Cool the crust on a rack in the
  tart shell, then transfer it to a serving platter.
  
  At serving time, spoon the salpicon of fruit on top of the phyllo
  crust, decorate the dessert with the mint sprigs or lemon zest and
  cut it into slices at the table.  Serve immediately.
  
  From: Fabulous Fall Desserts, Jacques and Claudine Pepin
  Jacques Pepin's Kitchen: Encore with Claudine.

  From: Barb At Pk
 
MMMMM

Cheers

YK Jim


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