Text 18496, 107 rader
Skriven 2008-12-27 07:00:00 av Dave Drum (1:124/311)
     Kommentar till en text av DALE SHIPP
Ärende: Boxing Day
==================
-=> Dale Shipp wrote to Jim Weller <=-

 JW> Boxing Day: no special traditions. We had had so much rich food that

 DS> We'd never heard of boxing day until we moved to England.  Is it a
 DS> Canadian custom as well as a British one?

Throughout the British Raj ... where the sun never sets.    Bv)=

I first heard of it in conjunction with Hong Kong several decades ago. Had no
idea what it was at the time. So, I had to do research (pre-Google).

In USA people think Boxing Day refers to the day you box up your gifts and
return them to the stores they came from to exchange for what you really
wanted. 
Bv)=

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Chestnut Souffle
 Categories: Nuts, Desserts, Cheese
      Yield: 6 servings
 
      2 tb Butter
      3 tb Sugar for ramekins

MMMMM------------------------SOUFFLE BASE-----------------------------
      4 oz Roasted and peeled
           - chestnuts
      3 tb Whole milk
      1 tb Unsalted butter
      1 tb Flour
      2 tb Heavy cream
      2 tb Brown sugar
      2 tb Sour cream
      3 tb Mascarpone or organic cream
           - cheese
    1/4 ts Vanilla

MMMMM------------------------TO COMPLETE-----------------------------
      4 lg Egg whites
    1/4 ts Cream of tartar
      2 tb Sugar
      2 tb Heavy cream
      2 lg Egg yolks
           Powdered sugar or cocoa
           - powder (opt)
 
  Executive Chef Alan Kantor of McCallum House in Mendocino serves this
  souffle with caramelized pears, chocolate sauce or caramel sauce. A
  dusting of powdered sugar or cocoa powder may be sifted on top of the
  souffle when it comes from the oven.
  
  Liberally butter 6 individual souffle dishes or ramekins (5- to
  6-ounce capacity) and coat with sugar. Refrigerate. Or, you can use a
  1-quart souffle dish.
  
  For the souffle base: Puree the chestnuts with milk in a food
  processor until smooth, scraping down the sides occasionally.
  
  Melt the butter in a saucepan. Add the flour and whisk until smooth.
  Do not let flour take on any color. Cook over low heat for 2 minutes,
  whisking constantly. Add pureed chestnuts, heavy cream, brown sugar,
  sour cream, mascarpone and vanilla. Whisk over medium-low heat for
  about 3 minutes, until smooth and bubbling. Set aside and let cool
  slightly.
  
  To complete: In a mixer on medium, whisk egg whites with cream of
  tartar until foamy. Increase mixer speed and continue to whisk egg
  whites to soft peaks. Add the sugar. Whisk until soft and shiny and
  whites hold their peaks.
  
  Place the chestnut mixture over low heat and add the heavy cream.
  Whisk until the mixture is smooth and begins to bubble.
  
  Place yolks in a bowl, then add 2 tablespoons of the chestnut mixture
  to the yolks and mix vigorously. Then add the rest of the chestnut
  mixture to the yolks and blend well.
  
  Using a rubber spatula, fold one third of the egg whites into chestnut
  mixture and then fold in remaining whites.
  
  Fill souffle dishes to top, smoothing with the blade of a knife and
  running your thumb around the edge of the batter to make a "hat." Or,
  pile the batter softly into the dish until even with top. Souffles may
  be made ahead to this point and stored in the refrigerator for 4-5
  hours.
  
  Bake in a 425ƒ oven for 15-18 minutes for individual souffles, or in a
  375ƒ oven for 30 minutes for 1-quart souffle. To check for doneness,
  lightly tap the side of souffle dish; the top of souffle should wobble
  only slightly. If desired, dust with sifted powdered sugar or cocoa,
  and serve immediately.
  
  Serves 6
  
  URL: http://sfgate.com
  
  MM Format by Dave Drum - 13 November 2008
  
  Uncle Dirty Dave's Archives
 
MMMMM

... "All, what does `Formatting Non-Removable Media' mean?"
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