Text 22399, 180 rader
Skriven 2009-03-26 07:25:00 av Dave Drum (1:124/311)
     Kommentar till en text av bill swisher
Ärende: Re: Pumping Ethyl & Air
===============================
-=> bill swisher wrote to Dave Drum <=-

 bs> For our fine fast appearing feathered friends.

 bs> Gonna get all the way up to 40F today!  Whooo-hooo!  Breakout the
 bs> shorts and t-shirts!

I just ordered my spring T-shirt from bobzany.com - "Eat Salmon ... the OTHER
pink meat"    Bv)=

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Wildflower-Honey Semifreddo W/Honey Sesame Wafers (Pt 1)
 Categories: Desserts, Breads, Eggs, Candy
      Yield: 6 servings
 
MMMMM-------------------------SEMIFREDDO------------------------------
    1/4 ts Unflavored gelatin
      3 tb Water
    3/4 c  Heavy cream
      3 tb Wildflower honey
      2 tb Sugar
    1/8 ts Salt
      3 lg Egg yolks

MMMMM-----------------------SESAME TOFFEE----------------------------
    1/4 c  Heavy cream
    1/4 c  Sugar
      1 tb Wildflower honey
    1/8 ts Salt
      1 tb Black sesame seeds
      1 tb White sesame seeds (not
           - toasted)

MMMMM------------------------HONEY WAFERS-----------------------------
    1/4 c  Unsalted butter, softened
    1/4 c  Sugar
      1 tb Wildflower honey
      1 lg Egg white
    1/2 c  All-purpose flour
    1/8 ts Salt

MMMMM-----------------------ORANGE TOPPING----------------------------
      2    Navel oranges
 
  Special equipment: a candy thermometer; 6 (4-oz) ramekins; parchment
  paper; an offset spatula
  
  This sophisticated dessert makes the most of contrasting textures. The
  subtle floral flavor of wildflower honey connects all of the
  components.
  
  Make semifreddo: Sprinkle gelatin over 1 tablespoon water in a small
  bowl and let stand to soften.
  
  Beat cream in a bowl with an electric mixer until it just holds soft
  peaks, then chill, covered.
  
  Stir together honey, sugar, salt, and remaining 2 tablespoons water
  in a 1 to 1 1/2 quart heavy saucepan and bring to a boil over
  moderate heat, stirring occasionally until sugar is dissolved. Boil,
  undisturbed, until mixture registers 238°F on thermometer (soft-ball
  stage; you may need to tilt pan to get temperature; see cooks' note,
  below), about 4 minutes.
  
  Beat yolks in a medium bowl with cleaned beaters at high speed until
  they are thick and pale, about 4 minutes. Reduce speed to medium and
  pour hot honey mixture in a slow stream into yolks (try to avoid
  beaters and side of bowl). Reserve pan. Immediately add gelatin
  mixture to hot honey pan, swirling until dissolved, then beat liquid
  gelatin into yolk mixture and continue to beat until mixture is pale,
  thick, and completely cool, 3 to 5 minutes.
  
  Fold one third of whipped cream into honey mixture with a rubber
  spatula until just combined, then fold in remaining whipped cream
  gently but thoroughly.
  
  CONTINUED IN PART II

  Recipe by Lillian Chou
  
  Inspired by "WILD HONEY," U2, 2000
  
  January 2008 | Gourmet
  
  Serves 6 (dessert)
  
  MM Format by Dave Drum - 19 February 2009
  
  Uncle Dirty Dave's Archives
 
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Wildflower-Honey Semifreddo W/Honey Sesame Wafers (Pt 2)
 Categories: Desserts, Breads, Eggs, Candy
      Yield: 6 servings
 
           Continued
 
  Divide mixture evenly among ramekins, then cover with plastic wrap and
  freeze until frozen, at least 1 hour.
  
  Make sesame toffee: Line a baking sheet with parchment.
  
  Stir together cream, sugar, honey, and salt in a 1- to 1 1/2-quart
  heavy saucepan and boil over moderate heat, stirring occasionally,
  until mixture is golden and registers 260°F on thermometer (hard-ball
  stage; see cooks' note, below), about 6 minutes.
  
  Remove mixture from heat and immediately stir in sesame seeds, then
  pour evenly onto parchment-paper-lined baking sheet and spread into a
  very thin layer (about a 9-inch round) with an offset spatula. Cool
  to room temperature, about 5 minutes (candy will be slightly
  flexible), then chill on sheet in the refrigerator until hard, 2 to 3
  minutes. Remove toffee from parchment and break into very small
  pieces (less than 1/4 inch) with your hands or a rolling pin.
  
  Make honey sesame wafers: Beat together butter and sugar in a large
  bowl with an electric mixer at medium speed until smooth, then add
  honey, beating until combined. Beat in egg white until combined well,
  then reduce speed to low and add flour and salt until combined. Chill
  batter, covered, until slightly firm, about 30 minutes.
  
  Put oven racks in upper and lower thirds of oven and preheat oven to
  375°F.
  
  Line 2 large baking sheets with parchment. Using offset spatula,
  spread half of batter (about 1/3 cup) into a very thin, sheer 14- by
  11-inch rectangle on 1 sheet. Using tip of spatula or a butter knife,
  section off 12 squares by scraping knife through batter to make a
  1/4-inch-wide space between batter sections. Sprinkle half of sesame
  toffee evenly over batter. Repeat with remaining batter and brittle
  on second sheet. Bake wafers, switching position of sheets and
  rotating 180 degrees halfway through baking, until golden (some parts
  may be pale golden), about 8 minutes. Cool to room temperature on
  sheets on racks, about 10 minutes. Peel parchment off wafers.
  
  Make orange topping: Peel and cut any white pith from oranges with a
  sharp knife. Cut oranges lengthwise into 1/4-inch-thick slices,
  discarding white pith from center, then cut slices into 1/4-inch dice.
  
  Assemble dessert: Fill a large bowl with cool water and dip 1 ramekin
  (with semifreddo) into water 3 seconds.
  
  Run a sharp paring knife around edge, then invert ramekin onto a
  dessert plate, gently releasing semifreddo. (It may be necessary to
  run knife around more than once and gently pry semifreddo out
  slightly; if necessary, smooth top and sides with knife.) Repeat with
  remaining ramekins.
  
  Spoon diced orange over and around each semifreddo and serve each
  with 1 or 2 honey sesame wafers.
  
  Cooks' notes:
  
  To take the temperature of a shallow amount of syrup, put bulb of
  thermometer in saucepan and turn thermometer facedown, resting other
  end against rim of saucepan. Check temperature frequently.
  
  Honey wafer batter and sesame toffee can be made 3 days ahead and
  chilled, tightly wrapped in plastic wrap.
  
  Recipe by Lillian Chou
  
  Inspired by "WILD HONEY," U2, 2000
  
  January 2008 | Gourmet
  
  Serves 6 (dessert)
  
  MM Format by Dave Drum - 19 February 2009
  
  Uncle Dirty Dave's Archives
 
MMMMM

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