Text 32191, 139 rader
Skriven 2009-12-13 20:51:00 av JIM WELLER (1:123/140)
     Kommentar till en text av BILL SWISHER
Ärende: Fixing A Waffle Iron
============================
-=> Quoting Bill Swisher to Jim Weller <=-

 BS> I use this recipe*:

 BS> Title: Buttermilk Pancakes

I love them, especially the buttermilk-buckwheat variation.

 BS> Blueberry pancakes:

And I love blueberries just about any way.

 BS> * Except I use powdered buttermilk added to skim milk

I have never come across that product (I'm sure it's out there if I
looked for it though.)
---------- Recipe via Meal-Master (tm) v8.06
 
      Title: Brown Butter Blueberry Cashew Tart
 Categories: Canadian, Desserts, Pies, Ice cream
      Yield: 4 servings
 
           CRUSTED CARAMEL ICE CREAM:
      1 c  Sugar
    1/2 c  Water
      2 c  Heavy cream
      2 c  Milk
      7    Egg yolks
      1 tb Vanilla
    1/2 ts Salt
           Caramel cashew brittle
           CASHEW TART CRUST:
      1 c  Cashews
    3/4 c  All-purpose flour
    1/2 c  Sugar
    1/2 lb Frozen butter, chopped
      4    Egg yolks
           BROWN BUTTER BLUEBERRY
           FILLING:
      8 oz Butter, cut into pieces
      1    Vanilla bean (or
      1 ts Vanilla)
      3    Eggs
      1 c  Sugar
    1/2 c  All-purpose flour
      3 c  Blueberries
           PINK PEPPERCORN SAUCE:
      6    Egg yolks
    1/2 c  Sugar
      2 tb Grenadine
      1 ts Vanilla
      1 c  Milk
      1 c  Heavy cream
      2 tb Pink peppercorns, crushed
           CARAMEL CASHEW BRITTLE:
      2 c  Sugar
      1 c  Light corn syrup
      1 c  Water
      2 c  Cashews
      2 tb Butter
      1 ts Vanilla
      1 ts Baking soda
 
  Brown Butter Blueberry Cashew Tart with Crusted Caramel Ice Cream,
  Pink Peppercorn Sauce, and Caramel Cashew Brittle
  
  Timing: Make the ice cream base the day before. Make the ice cream
  and freeze it several hours or the day before. The tart may also
  be made the day before. Make the brittle and sauce while the tart
  bakes.
  
  Lightly oil a marble slab or other work surface (not wood).
  
  In a medium, heavy saucepan over low heat, melt the sugar and
  water, swirling gently just to dissolve it. Increase the heat to
  high and boil the syrup, gently swirling the caramel as it begins
  to color.
  
  When it reaches an even deep golden brown, add the cream and milk
  (the caramel will bubble up). Bring the mixture to a simmer,
  stirring to dissolve the caramel.
  
  In a medium bowl, whisk together the egg yolks, vanilla, and salt.
  Whisking constantly, slowly add the hot caramel. Return the
  mixture to the pot and heat over medium-low heat, stirring
  constantly, until it is thick enough to coat the back of a spoon.
  
  Strain the custard through a fine-mesh strainer and chill it
  quickly by placing it in the freezer or in an ice bath for 15
  minutes.
  
  Freeze the custard in an ice-cream maker following the
  
  manufacturer's instructions. Transfer the ice cream to an airtight
  container and freeze it until hard.
  
  Shortly before serving, grind one-quarter of the brittle to a
  powder in a food processor. Spread the powder in a shallow dish.
  Using an ice-cream scoop, form balls of the ice cream. Roll them
  in the caramel powder and serve immediately.
  
  Cashew Tart Crust:
  
  In a food processor, process the cashews, flour, and sugar until
  they are thoroughly combined and the nuts are finely chopped. Add
  the frozen butter and process until the mixture resembles coarse
  crumbs. Add the egg yolk and process just to combine.
  
  Lightly flour your hands. Remove the dough and pat it into a ball.
  Wrap it in plastic wrap and refrigerate it for at least 30
  minutes.
  
  Preheat the oven to 400 degrees F/200 degrees C.
  
  On a lightly floured work surface, roll out the dough 1/4-inch/5
  mm thick. Fit it into a 10 by 1-inch/25 by 2.5 cm tart mold with
  removable bottom or several smaller tart molds. Prick the shell
  evenly with a fork and line the shell with parchment paper
  weighted down with a layer of dried beans. Bake the tart shell
  until it is a light golden brown, 10 to 15 minutes. Let cool on a
  rack.
  
  Recipe by: Michael Smith, Chef at Large
 
-----




Cheers

YK Jim


... An army of mimes just can't be taken seriously.

___ Blue Wave/QWK v2.20
--- Platinum Xpress/Win/WINServer v3.0pr5
 * Origin: Doc's Place BBS Fido Since 1991 docsplace.tzo.com (1:123/140)