Text 21666, 95 rader
Skriven 2009-03-08 13:54:00 av JIM WELLER (1:123/140)
     Kommentar till en text av DALE SHIPP
Ärende: Re: good 316
====================
-=> Quoting Dale Shipp to Carol Shenkenberger <=-

 DS> Do you know how your military retirement pay is (or is not) influenced
 DS> by taking a civil service job?  I understand that the rules can get
 DS> complicated, and I don't know.

In Canada, years in the military gives you a military pension plus a
head start on a federal civil service one so that you can retire
early with two pensions. If you can persuade your employer to retain
you as a consultant after retirement doing your old job you can
collect triple! I met one guy who pulled that off and would have
been moderately wealthy if he hadn't also been twice divorced with
double alimony.

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

     Title: Lemon Bars By Gastronomer
Categories: Bars
  Servings: 16

           For the crust:
  1 1/4 c  unbleached all-purpose flour
    1/2 c  confectioners' sugar, plus
           extra for dusting
    1/2 ts salt 
      1    stick unsalted butter,
           softened but still cool, cut
           into 1-inch pieces 
           For the lemon filling:
      7 lg egg yolks 
      2 lg eggs 
      1 c  plus 2 tablespoons
           granulated sugar 
    2/3 c  fresh lemon juice (4-5
           lemons) 
    1/4 c  grated lemon zest 
    1/2    stick unsalted butter, cut
           into 4 pieces 
      3 TB heavy cream 

Make crust: Adjust an oven rack to the middle position and heat the
oven to 350 F. Line a 9-inch square pan by folding two 16-inch
pieces of foil lengthwise to measure 9 inches wide. Fit one sheet on
the bottom of the pan, pushing it into the corners and up the sides
(overhang will help in removal of baked bars). Fit the second sheet
in the pan in the same manner, perpendicular to the first sheet.
Spray the sheets with nonstick cooking spray.

Process the flour, confectioners' sugar, and salt in a food
processor until combined, 3 seconds. Add the butter and process to
blend, 8 to 10 seconds, then process until the mixture is pale
yellow and resembles coarse meal, about three 1-second pulses.
Sprinkle the mixture into the prepared pan and press firmly with
your fingers into an even layer over the entire pan bottom. Bake the
crust until golden brown, about 20 minutes.

Make filling: While the crust is baking, whisk the yolks and whole
eggs together in medium nonreactive saucepan. Add the granulated
sugar and whisk until just combined. Add the lemon juice, zest, and
salt; whisk until combined.

Add the butter pieces, and cook over medium-low heat, stirring
constantly, until the mixture thickens slightly and registers 170°F
on an instant-read thermometer, about 5 minutes.

Immediately pour the curd through a single-mesh stainless steel
strainer set over a clean non-reactive bowl. Stir in the heavy
cream; pour the curd into the warm crust immediately.

Bake until the filling is shiny and opaque and the center jiggles
slightly when shaken, 10 to 15 minutes.

Let cool completely on a wire rack, about 2 hours, before removing
the bars from the pan using the foil and cutting into squares. Dust
with confectioners' sugar before serving.

Makes 16 bars.

America's Test Kitchen Family Cookbook

From: Http://Gastronomyblog.Com
 
MMMMM-------------------------------------------------


Cheers

YK Jim


... New knowledge is the most valuable commodity on earth.

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