Text 2116, 123 rader
Skriven 2008-02-09 21:02:00 av JIM WELLER (1:123/140)
     Kommentar till en text av GLEN JAMIESON
Ärende: Re: RUMMY PORT  1
=========================
-=> Quoting Glen Jamieson to Jim Weller <=-

 >     1/2 c  Craigmoor Rummy Port
 
 JW> I've since read that rummy port is port
 JW> matured in old rum barrels. It must be an Australian innovation

 GJ> The stuff that I have in front of me at the moment was opened some
 GJ> years ago, when MLoo was visiting.  Darrien Wines Rum Liqueur Port,
 GJ> from the Barossa Valley, 16.5% alcohol.  It appears to be a delicious
 GJ> blend of a dry red wine with rum instead of the usual brandy.  The
 GJ> combination of flavours is particularly pleasant, doubly so for
 GJ> someone like myself, who likes a good, aged dark rum.

I'm sure I would like it too but there's no such thing available at
the local store.

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

     Title: Chocolate-Apricot Babka
Categories: Cakes, Jewish, Russian, Polish
  Servings: 12

           FOR THE DOUGH:
      2 c  all-purpose flour
    3/4 c  cake flour
    1/8 ts salt
    1/3 c  sugar
    1/4 oz or 2 1/2 teaspoons active
           dry yeast or
      1    cake (0.6 ounces) fresh
           yeast
    1/2 c  whole milk at room temp
    1/2 c  eggs (whole eggs or just
           yolks)
      1 ts vanilla extract
      4 oz unsalted butter, preferably
           high fat, at room
           temperature, plus
      2 TB unsalted butter
           Flour for dusting
           FOR THE CHOCOLATE-APRICOT
           FILLING:
      6 oz (3/4 cup) apricot preserves
    3/4 c  dry poundcake crumbs
      2 oz unsalted high-fat butter,
           melted
      4 oz good bittersweet chocolate
           For the streusel topping:
      6 TB all-purpose flour
      3 TB sugar
      2 ts cinnamon (optional)
      3 TB unsalted butter, diced and
           chilled 

To make dough, combine flours, salt and all but 1 tablespoon sugar
in mixer fitted with dough attachment and mix on medium speed. In a
small bowl, stir yeast with one tablespoon warm water and reserved
tablespoon sugar just until sugar and yeast have dissolved. Reduce
mixer speed to low, add yeast mixture, milk, eggs and vanilla. Beat
until dough is shiny and elastic, 10 to 15 minutes.

Add one stick butter by spoonfuls until thoroughly incorporated,
then beat on low speed for about 5 minutes. When finished, dough
should be silken and rich like very thick ice cream. Transfer to a
large bowl, cover with plastic wrap and set aside. When dough has
doubled in size, after 2 hours, flour a cutting board and your
hands. Then push dough down on board, cover well with plastic wrap
and refrigerate for 1 to 2 hours or overnight.

To make filling, puree apricot preserves in a food processor until
smooth. In a small bowl, combine cake crumbs, preserves and butter;
mix until smooth. Set aside. Grate chocolate by hand in large holes
of a box grater or in a food processor. If using a food processor,
pulse into large chunks. Set aside.

To make streusel topping, in a small bowl mix flour, sugar and
cinnamon. Add cold butter and using your fingers, mix together until
crumbly. Set aside.

To assemble, line one Bundt pan or two 8 1/2 by 4 1/2-inch loaf pans
with parchment paper, not letting paper come more than 1 inch above
top of pans. Remove dough from refrigerator and divide it in half.
On a lightly floured surface, roll one piece of dough into a 12 x
8-inch rectangle.

Using a metal spatula, spread half the apricot filling over dough
within 1/2 inch of edges. Sprinkle with half the grated chocolate.
Beginning with long side, roll dough up tightly and fold in ends.
Twist babka lengthwise to create a spiral, holding one end of babka
in each hand. Place twisted babka in half the prepared Bundt pan or
in a loaf pan, pressing dough firmly into pan. Melt remaining 2
tablespoons butter. Brush babka top with melted butter and sprinkle
with half the streusel. Repeat with second half of babka dough.
Cover loosely with plastic wrap. Let loaves rise at room temperature
until they reach top of pan or about doubled in volume, about 2
hours.

Heat oven to 350 degrees and bake for about 45 minutes, or until a
cake tester inserted in center comes out clean. Allow babka to cool
for 30 minutes before cutting. Slice babka and serve.

Yield: 1 large Bundt babka or 2 loaf babkas.

Note: Chocolate almond paste filling with rum-soaked raisins or
cinnamon-raisin filling may be substituted in Step 6.

NY Times
Adapted from The Art of the Dessert, by Ann Amernick

From: Simon Bao
 
MMMMM-------------------------------------------------


Cheers

YK Jim


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