Text 22004, 112 rader
Skriven 2009-03-17 06:38:00 av Dave Drum (1:124/311)
     Kommentar till en text av RUTH HAFFLY
Ärende: Re: odz and enz againz!
===============================
-=> Ruth Haffly wrote to Dave Drum <=-

 DD> no relation to the North Wilkesboro based Lowe's Megacorp (not really
 DD> their name - just their nomenclature Bv)= ).

 RH> We can get nuts in either place? (G)

You bet.

 DD> First from the new list of recipes:

 DD> MMMMM----- Recipe via Meal-Master (tm) v8.06

 DD>       Title: Minted Green Salad
 DD>  Categories: Salads
 DD>       Yield: 12 servings

 RH> Sharing of the green?

Not really. I am a contrarian - so, I will be wearing orange today.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Orange Polenta Cake
 Categories: Cakes, Citrus, Desserts
      Yield: 7 servings
 
MMMMM--------------------CARAMEL ORANGE LAYER-------------------------
    1/2 c  Superfine granulated sugar
      2 tb Water
      2 tb Unsalted butter; in bits
      2    Navel oranges

MMMMM----------------------------CAKE---------------------------------
     14 tb Unsalted butter; softened
      1 c  Superfine granulated sugar
      3 lg Eggs
      2 ts Orange-flower water
    1/2 c  All-purpose flour
      1 ts Baking powder
    1/2 ts Salt
      2 c  Ground almonds
    2/3 c  Quick-cooking polenta

MMMMM---------------------------GLAZE--------------------------------
    1/4 c  Orange marmalade
      1 tb Water
 
  We love the way this one-of-a-kind dessert incorporates so
  many dimensions into a sophisticated whole. The cake gets
  its crumbly texture from ground almonds and polenta, while
  the orange zest and orange-flower water lend citrus and
  floral notes. The topping—sliced oranges embedded in rich
  caramel—glistens from a last-minute application of delicate
  orange-marmalade glaze.
  
  Make Caramel Orange Layer: Preheat oven to 350°F with rack
  in middle. Lightly butter a 9-inch round cake pan, then line
  bottom with a round of parchment paper and side with a strip
  of parchment.
  
  Bring sugar and water to a boil in a small heavy saucepan
  over medium heat, stirring until sugar has dissolved, then
  wash down any sugar crystals from side of pan with a pastry
  brush dipped in cold water. Boil, without stirring, swirling
  pan occasionally so caramel colors evenly, until dark amber.
  
  Remove from heat and add butter, swirl pan 'til incorporated,
  then carefully but quickly pour caramel into cake pan, tilting
  it to coat evenly.
  
  Grate zest from oranges and reserve for cake. Cut remaining
  peel, including white pith, from both oranges with a paring
  knife. Cut oranges crosswise into 1/4-inch-thick slices.
  Remove any seeds and arrange slices in 1 layer over caramel.
  
  Make Cake: Beat butter with sugar using an electric mixer
  until just combined. Add eggs 1 at a time, beating well after
  each addition. Mix in orange-flower water and reserved zest.
  
  Whisk together flour, baking powder, and salt. With mixer at
  low speed, mix almonds, polenta, and flour mixture into egg
  mixture until just combined.
  
  Spread batter evenly over oranges (preferably with an offset
  spatula). Bake until a wooden pick inserted into center comes
  out clean, 1 to 1 1/4 hours. Cool in pan 5 minutes. Invert
  cake onto a cake plate and discard parchment.
  
  Glaze Cake: Heat marmalade with water in a small saucepan
  until melted. Strain through a sieve into a small bowl. Brush
  top of cake with some of glaze. Serve warm or at room temp.
  
  Cooks’ note: Cake, without glaze, can be made 1 day ahead
  and kept, wrapped well, at room temperature. Glaze before
  serving.
  
  ADAPTED FROM OTTOLENGHI: THE COOKBOOK
  
  February 2009 | Gourmet
  
  Serves 6 to 8
  
  MM Format by Dave Drum - 19 January 2009
  
  Uncle Dirty Dave's Archives
 
MMMMM

... Man who live in glass house should change clothes in basement - Confuzius
--- MultiMail/Win32 v0.49
 * Origin: FidoTel & QWK on the Web! www.fidotel.com (1:124/311)