Text 18497, 117 rader
Skriven 2008-12-27 07:09:00 av Dave Drum (1:124/311)
     Kommentar till en text av MICHAEL LOO
Ärende: Jack Benny Birthdays
============================
-=> Michael Loo wrote to Ruth Hanschka <=-

 -> Jack Benny's method didn't work?

 RH> He's dead.  I'd say that answers the question.

 ML> But he was 39 for half a century or so, so that's kind of cool.

I'm past a quarter century, myself. I tell people that I celebrate
anniversaries of my "Jack Benny". Only prople old enough to do the same seem to
know wherefor I speak.   Bv)=   Currently on my 27th anniversary with the 28th
coming up in just a few short months.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Fuyu Persimmon & Goat Cheese Tart
 Categories: Pies, Pastry, Fruit, Cheese
      Yield: 8 servings
 
  1 1/2 lb Fuyu persimmons + 1
           - persimmon for garnish
    1/4 c  Honey
    1/2 c  Water
  1 1/2 tb (to 3 tb) currants (use more
           - for less-ripe fruit)
    1/2 ts Fresh lemon juice; as
           - needed
      3 oz Softened fresh goat cheese
      3 oz Creme fraiche
      1 ts Minced fresh tarragon
      1 ts Minced fresh chives
           One 9-inch or four 4" to 4
           - 1/2" pre-baked Sweet Short
           - Crust Tart Shells
 
  Cut the 1 1/2 pounds of persimmons horizontally into 1/8"
  thick half moons. Mix the honey and water in a small sauce
  pan; add the sliced persimmons and the currants. Use more
  water if needed to barely cover the fruit. Simmer, stirring
  occasionally, until the fruit is partially cooked but retains
  a slightly crunchy texture -- about 5-10 minutes, depending
  on the ripeness of the fruit. Taste the fruit and add lemon
  juice as needed for brightness. Drain the fruit well and set
  aside. Discard the cooking liquid. The fruit may be made
  ahead and refrigerated. Bring to room temperature before
  assembly.
  
  Mix together the goat cheese and creme fraiche until the mix
  is firm but pipeable; immediately fold in the just-minced
  fresh herbs.
  
  Assembly: Spread most of the cheese mixture in the in 9" tart
  pan, or 2-3 tablespoons in each tartlet shell. Reserve some
  of the cheese mixture for garnish. Layer and fan the persimmon
  slices over the cheese mixture, scattering in the currants.
  Scoop the remaining softened goat cheese mixture into a piping
  bag. Decorate the tarts with cheese rosette(s). Slice the
  remaining persimmon and use it to decorate the tart as desired.
  
  One 9-inch tart serves 8-10; each 4-inch tart serves 1 generously.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Sweet Short Crust Tart Shell
 Categories: Five, Pastry
      Yield: 4 servings
 
     10 tb (5 oz) unsalted butter; in
           - 12 pieces
  1 1/4 c  All-purpose flour
      2 tb Sugar
        pn Salt
      1 tb Cold water; more if needed
 
  This recipe, adapted from Joanne Weir's "Weir Cooking in
  the City" (Simon & Schuster, 2004), yields enough dough for
  one 9-inch round tart pan or four 4 1/2 x1-inch high
  individual tartlet pans.
  
  Remove the butter from the refrigerator 15 minutes before
  you plan to use it.
  
  In a food processor, mix the flour, sugar and salt with a
  few pulses. Add the butter and pulse until the mixture
  resembles cornmeal. Add the water, pulsing until the pastry
  is blended and holds together when you press it. Gather the
  pastry into a ball, flatten it into a 6-inch disk and wrap
  in plastic wrap (make four separately wrapped disks if
  making individual tartlets). Refrigerate 1 hour.
  
  Preheat the oven to 400ƒ. Press the pastry evenly into the
  bottom and up the sides of the tart pan(s). Set the pastry-
  lined pan in the freezer for 30 minutes.
  
  Line the pastry with parchment paper and scatter 1 cup of
  dried beans (for the 9-inch round pan) or pie weights over
  the parchment. Bake the tart shell for 10-15 minutes, until
  the top edges are light golden. Remove the parchment and
  weights; reduce the oven temperature to 375ƒ, and continue
  to bake until the pastry is golden, 10-15 minutes longer.
  
  Yields enough pastry for one 9-inch tart pan or four 4 1/2
  x 1-inch high individual tartlet pans
  
  URL: http://sfgate.com
  
  MM Format by Dave Drum - 13 November 2008
  
  Uncle Dirty Dave's Archives
 
MMMMM

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