Text 21864, 84 rader
Skriven 2009-03-12 22:03:00 av JIM WELLER (1:123/140)
     Kommentar till en text av NANCY BACKUS
Ärende: Re: Grapes
==================
-=> Quoting Nancy Backus to Jim Weller <=-

 NB> It may depend on which particular place in Chile the the grapes are
 NB> from.  As I understand it, Wegmans has made a point to find places
 NB> (including in Chile) that make an effort to minimize pesticides and
 NB> other chemicals, for just about everything that they let into their
 NB> stores

Wegmans sound quite wonderful. But I must rely on a retailer who
gets its produce from an anonymous distributor who deals with an
anonymous importer.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Ruby Gems
 Categories: Cookies
      Yield: 22 Servings
 
      1 lg egg yolk; at room
           temperature
      1 ts vanilla
      3 c  flour
    2/3 c  sugar
    1/4 ts salt
      1 c  PLUS 1 tablespoon unsalted
           butter, cold; cut into
     16    pieces
           apricot or raspberry
           preserves
      1 c  confectioner's sugar
  
  Using a fork, stir the egg yolk and vanilla together in a small
  cup. Process the flour, sugar, and salt in a food processor for
  about 10 seconds. Add the butter and process the mixture until it
  resembles coarse meal, 20-30 seconds. With the machine running,
  add the yolk mixture through the feed tube and process for 5
  seconds.  Scrape the bowl, then process until the liquid is
  absorbed, about 10 seconds.
  
  Remove the dough and place it on a work surface.  Work the dough
  with your hands just until you can form it into a mass.  Divide
  the dough in half and shape it into 2 thick disks.  Wrap each disk
  in plastic wrap and refrigerate several hours or overnight.
  
  When you're ready to prepare the cookies, preheat the oven to
  350F. Lightly grease several cookie sheets with vegetable oil or
  butter. Remove the dough from the refrigerator and allow to soften
  slightly.
  
  Place each piece of dough between new pieces of plastic wrap and,
  using a 2 1/2-inch round cookie cutter, cut out approximately 22
  circles from each half.  Make small holes in the center of half
  the circles with a smooth bottle cap or a small cookie cutter.
  Place the circles 3/4-inch apart on the prepared cookie sheets.
  Gather up the dough scraps and reroll to make as many more as
  possible.
  
  Bake the cookies until the edges just begin to turn golden, about
  15 minutes.  Remove from the oven and cool on the sheets.
  
  Place 1/2 teaspoon preserves in the center of each cookie without
  a hole. Sprinkle confectioner's sugar over the ones with holes and
  place them on top of the jammed cookies so that the jam forms a
  little  glob in the middle.
  
  Makes 22 cookies
  
  Recipe by: Rosie's Bakery Baking Book
  
  From: Nancy Pallotta
 
MMMMM


Cheers

YK Jim


... There is no love sincerer than the love of food.

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