Text 24914, 96 rader
Skriven 2009-06-13 06:07:00 av Dave Drum (1:124/311)
     Kommentar till en text av JIM WELLER
Ärende: Re: What's in a name?
=============================
-=> JIM WELLER wrote to DAVE DRUM <=-

 DD> especially if you have cherry trees
 DD> (I forgets) to get fruit from.

 JW> We have no nut or fruit trees or any hardwoods for that matter this
 JW> far north. Just evergreens, willow, aspen and birch. Unless you
 JW> count service berry bushes.

 JW> Roslind once got a new experimental hybrid apple tree to survive when
 JW> she lived down in Hay River. It may well have been the most
 JW> northerly apple tree in the world. It was considered newsworthy
 JW> enough to get a writeup and a photo the next spring in the local
 JW> paper.

Were the apples tasty?

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Apple Walnut Gorgonzola Turnovers
 Categories: Fruits, Nuts, Pastry, Desserts, Snacks
      Yield: 24 Servings

  1 1/2 c  Apples; peeled, cored,
           - chopped (Jonagold, Pippin,
           - Granny Smith, Jonathan,
           - Golden Delicious,
           - or MacIntosh)
    1/2 c  Chopped walnuts
    1/4 c  Crumbled Gorgonzola cheese
      2 ts Chopped fresh thyme leaves
           +=OR=+  
    1/2 ts Dried thyme; crumbled
      2 tb Honey
      2    (7 oz) prepared puff pastry
           - sheets (total 14 oz)
      1 lg Egg; beaten

  If using prepared frozen puff pastry sheets, they need to
  be defrosted in the refrigerator at least 3 hours before
  using.

  1 - Place chopped apples in a bowl, microwave on high heat
  for 5 minutes until apples are cooked through. Remove from
  heat and let cool. Drain excess moisture. Once cooled, chop
  further so that pieces are between 1/4" and 1/2" square.
  (Note you can skip this step if you want; the main purpose
  is to get the apples to release some of their moisture before
  cooking into the pastry.)

  2 - Combine apples, walnuts, Gorgonzola, thyme and honey
  in a small bowl.

  3 - Preheat oven to 400°F. Working with one puff pastry sheet
  at a time (leave the second one in the refrigerator until
  using it) roll out the pastry to a size of 9" by 12". Cut in
  12 3" x 3" squares (a pizza slicer works great for this).
  Paint 1/2-inch of border around each square with beaten egg
  (this will help the pastry seal). Place a heaping teaspoon
  of the apple walnut mixture in the center of the squares.
  Fold over the squares into a triangle shape, stretching the
  dough if necessary to cover the filling. Use the tines of
  a fork to crimp the edges. Place triangles on a silpat or
  parchment paper lined baking sheet, with space between the
  triangles. Chill for 5 minutes in the refrigerator before
  baking, or chill while you prepare the second puff pastry
  sheet.

  4 - Whisk in a half teaspoon of water into the remaining
  beaten egg. Use a pastry brush to paint on the tops of the
  pastry triangles for a nice glaze. Place in oven and cook
  for 15-20 minutes until nicely puffed up and lightly browned.

  Allow to cool for at least 20 minutes before serving.

  Makes 24 turnovers. Serve either warm or at room temp. Can
  be made several hours in advance.

  FROM: Simply Recipes (http://simplyrecipes.com)

  MM format by Dave Drum - 11 June 2009

  Uncle Dirty Dave's Archives
 
MMMMM

ENJOY!!!

From Uncle Dirty Dave's Kitchen
Home of YAHOOOOAHHHH Hot Sauce & Hardin Cider 

 

... "Are we live?  YEAH!!!" - Penn Jilette
--- MultiMail/Win32 v0.49
 * Origin: FidoTel & QWK on the Web! www.fidotel.com (1:124/311)