Text 19691, 78 rader
Skriven 2009-01-14 23:07:00 av Dale Shipp (1:261/1466.0)
     Kommentar till en text av Dave Sacerdote
Ärende: Re: Bacon & Wine
========================
 -=> On 01-14-09  10:08,  Dave Sacerdote <=-
 -=> spoke to Dale Shipp about Bacon & Wine <=-

 DSac> Okay, so that Yellow Jacket wine was a nasty drinker, but all
 DSac> was not lost because it turned out a pretty decent bacon.

While not the purpose intended by the cider mill, I'm glad that
something worth while came out of it -- besides "the experience of
tasting something strange".

 DSac> I wanted.  The wine gave the bacon a marvelous apple-cider flavor
 DSac> that is just delicious.

If you ever get back in the area of the cider mill, try their hard cider
as opposed to the hard cider wine.  It is aged one year vs. two or more
and is not filtered (so they said).

I wonder how your bacon might have turned out if you had done the
treatment using some of that unpasteurized cider that had started to
turn when we were there.

MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Focaccia With Parmesan
 Categories: Cheese, Breads with
      Yield: 4 servings
 
      1 pk Yeast -- not instant
      1 ts Sugar
  1 1/4 c  Warm water
  2 3/4 c  Bread flour
      6 tb Olive oil
    1/2 ts Salt
      4 tb Grated Parmesan cheese
    1/2 ts Dried rosemary -- crushed
      1 tb Cornmeal
      1 ts Salt -- coarse
           -black pepper
 
  1. Dissolve the yeast and sugar in 3/4 cup warm water, about 110
  degrees. Set aside for 15 minutes until very foamy.

  2. Stir 1 cup flour into the yeast. Cover with plastic wrap and let
  this sponge proof in a warm place until tripled in volume and very
  bubbly, about 3 hours.

  3. Into the yeast mixture add the remaining 1/2 cup warm water, 2
  tablespoons olive oil, 1/2 teaspoon regular salt, Parmesan cheese and
  rosemary. Add enough of the remaining flour to form a soft and
  workable dough. Knead on a lightly floured surface until smooth and
  elastic, about 10    minutes.

  4. Oil a large bowl. Put the dough into the bowl, cover loosely and
  let rise in a warm place until doubled in size, about 1-1/2 hours.

  5. Sprinkle a baking sheet with the cornmeal. Divide the dough into
  4 parts and roll each into a circle about 7 inches in diameter. Place
  on the baking sheet. Use the tips of your fingers to make dimples in
  the dough. Spoon a tablespoon of olive oil on each bread piece and
  sprinkle with the coarse salt and pepper.

  6. Bake in a preheated 475-degree oven for 20 minutes or until
  golden brown.
  
  Serving Ideas : Delicious served with a green salad.
  
  Recipe By     : Jo Anne Merrill
  
  From: George Elting                   Date: 11-28-99  Cooking
 
MMMMM


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