Text 16996, 88 rader
Skriven 2008-11-27 22:03:00 av JIM WELLER (1:123/140)
     Kommentar till en text av CAROL SHENKENBERGER
Ärende: Re: Dogfish
===================
-=> Quoting Carol Shenkenberger to Jim Weller <=-

    
 >       Title: Sesame-Seed Bass Fillets

 CS> I do something like that, but with no lemon juice. Uses a
 CS> bit of vinegar in it's place [...] spiced Datu Puti (Sukim Maasim,
 CS> the one with obvious chile peppers floating about), the brown sweet
 CS> sugar cane based one (happens to be datu puti also but there are other
 CS> brands), and a white wine based one to which I added a sprig or
 CS> rosemary from that bush out front

Flavoured vinegars can really make a dish sing. I like tarragon
vinegar with fatty fish like salmon or char.

 CS> I'm curious to see if the rosemary makes it through thr winter.

In Virginia? I believe it might.

Next, a very weird Southern recipe....

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

     Title: Collard Greens Cake 
Categories: cakes
  Servings: 8

      2 c  sugar
      1 c  vegetable oil, divided use
      4    eggs, divided use
      1 ts vanilla extract
      2 c  cooked fresh collards,
           drained and finely chopped
      2 c  raw apples, cored peeled and
           finely chopped
      2 c  flour
      2 ts cinnamon
      1 ts baking soda
      1 ts salt
    1/2 ts nutmeg
      1 c  raisins
    1/3 c  chopped pecans
           CREAM-CHEESE FROSTING:
      8 oz cream cheese, softened
    1/4 c  butter, softened
      2 lb powdered sugar
      1 ts vanilla extract
    1/3 c  pecans
           Milk

To get the collards finely chopped, Reece used a food processor.

Heat oven to 350 degrees. Grease and flour three round, 9-inch cake
pans. Beat sugar and 1/3 cup oil in electric mixer until well
combined. Add 2 of the eggs and the vanilla; mix well. In a blender,
put remaining 1/2 cup oil, remaining 2 eggs and all of the collards.
Blend until smooth, until tiny flecks of collards remain visible.
Stir collard mixture into batter along with the apples.

Combine flour, cinnamon, baking soda, salt and nutmeg. Use 2
tablespoons of flour mixture to toss with raisins and pecans. Stir
remaining flour mixture into egg mixture; mix well. Fold in the
flour-coated raisins and pecans.

Divide batter into the three prepared pans. Bake 20 to 25 minutes or
just until done. Cool the cake in the pan 10 minutes, then turn out
and cool completely on a wire rack.

To make the frosting, beat cream cheese and butter until light and
fluffy. Add powdered sugar, vanilla and pecans. Add milk, a
tablespoon at a time, to reach desired frosting consistency.
Assemble and frost middle layers, sides and top of cake.

First place by Dinah Reece,
Dixie Classic Fair's Creative Collards Contest

From: The Winston-Salem Journal
 
MMMMM-------------------------------------------------

Cheers

YK Jim


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