Text 15551, 84 rader
Skriven 2008-10-25 20:50:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av DALE SHIPP
Ärende: A Strange looking 113
=============================
 DS> fingers coming up from the base.  Although I am not adverse to trying
 DS> strange things, the price of $8.99 each was too high a bar for such
 DS> experimentation.

For 8.99 you could have gotten a filet mignon that size, or
about 5 lb of chicken breasts.

 DS> I looked for references to it on the web, and found this article in
 DS> WIKI (spelled as Buddha, not Buddaha).
 DS> http://en.wikipedia.org/wiki/Buddha's_Hand

That's the right spelling. I think that the fruit department
stocker couldn't figure whether it should have been Buddah
or Buddha and played it sort of safe.

 DS> Has anyone had one, or even seen one?

I've had some of the peel grated into some dish or
another, but it didn't make any kind of impression
on me. Just another citrus fruit, just funny-looking.

They're common in Asian markets in Asia; owing to the
good luck supposedly imparted by having one drooping
from one's mantel or something (looking sort of like
Buddha giving some kind of blessing), they cost a
bit more than other fruit (but not 8.99, or even the
local equivalent).

MMMMM----- Recipe via Meal-Master (tm) v8.00

      Title: CANNOLI  (Cream Rolls)
 Categories: Italian, Pasta, Cheese/eggs
      Yield: 16 servings

MMMMM-----------------------------FILLING----------------------------------
      3 c  Ricotta cheese                    1/2 c  Finely chopped candied
  1 1/4 c  Sugar                                    Citron
      2 ts Vanilla extract                   1/4 c  Semi=sweet chocolate pieces

MMMMM------------------------------SHELL-----------------------------------
      3 c  Flour                               2    Eggs, well beaten
    1/4 c  Sugar                               2 tb White vinegar
      1 ts Ground cinnamon                     2 tb Cold water
    1/4 ts Salt                                2 oz Pistachio nuts
      3 tb Shortening                          1    Egg white, slightly beaten

  FOR FILLING:  Combine and beat until smooth (about 10 min. with an electric
  mixer at medium-high speed) Stir in, mixing thoroughly, citron and
  chocolate pieces Place mixture in refrigerator to chill. FOR SHELLS: Sift
  together first 4 ingredients into a bowl. Cut shortening in with a pastry
  blender until pieces are size of small peas. Stir in eggs. Blend in, a
  tablespoon at a time, the vinegar and cold water. Turn dough onto a lightly
  floured surface and knead until smooth and elastic, about 5 to 8 minutes.
  Use a small amount of additional flour if necessary to get a smooth dough.
  Wrap in waxed paper and chill in refrigerator for 30 minutes.

  Set out six aluminum cannoli tubes (6 inches long, about 3/4-inch
  diameter).  Set out deep saucepan or automatic deep-fryer. Add vegetable
  oil (or half vegetable oil and half olive oil) and heat to 360 F. Cut an
  oval shaped pattern from cardboard (about 6 x 4 1/2 inches). Blanche in
  boiling water, then cool and finely chop pistachios. Roll chilled dough an
  lightly floured surface to 1/8 inch thickness. Cut with a pastry cutter and
  the oval pattern. Wrap dough loosely around tubes slightly overlapping
  opposite edges. Seal edges by brushing with egg white. press edges together
  to seal.

  Fry only as many shells as will float uncrowded one layer deep in the hot
  oil.  Fry about 8 minutes or until golden brown, turning occasionally in
  the oil.  Drain over the pan before removing to paper toweling. Cool
  slightly and remove tubes, then cool completely. Continue forming and
  frying cannoli shells.

  When ready to serve, fill with the chilled ricotta filling. Sprinkle ends
  with the chopped nuts and dust with confectioners' sugar.

  Yield: About 16 to 18 cannoli

  Source unknown

MMMMM

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