Text 32656, 81 rader
Skriven 2009-12-26 12:28:00 av JIM WELLER (1:123/140)
     Kommentar till en text av GLEN JAMIESON
Ärende: DUMP & STIR  91223
==========================
-=> Quoting Glen Jamieson to Jim Weller <=-

 JW> something vegetarian (and spicy) but from another cuisine like
 JW> Javanese or Moroccan.

 GJ> As I posted yesterday, I did something like that.

And well done too from the sounds of it.

The last of michael Smith until I find time to download the rest of
the collection (C-Z)

---------- Recipe via Meal-Master (tm) v8.06
 
      Title: Butterscotch Apple Upside-Down Cake
 Categories: Canadian
      Yield: 4 servings
 
      4 c  Sugar
      1 c  Water
      4 oz Butter
      2    Apples, peeled and cut into
      8 sl Each
      3 c  Flour
      2 tb Baking powder
      1 tb Nutmeg
      1 tb Cinnamon
      2 c  Milk
      4    Eggs, lightly beaten
      2 tb Melted butter
      1 tb Vanilla
 
  Timing Hints: The butterscotch will take twenty minutes while you
  make the batter, the cake will then bake for forty-five minutes.
  Equipment Hints: We used a Dutch oven and live coals but you can use
  a regular oven! To keep it simple I suggest baking the cake in the
  same saucepot you make the butterscotch in. An 8ö or a 10ö will work
  best.
  
  Preheat oven to 350 degrees.
  
  Pour two cups of the sugar into a pile in the center of a
  thick-bottomed saucepot. Pour in the water around the edges of the
  sugar. Turn the heat to high and without stirring watch as the sugar
  dissolves into the water forming a syrup. After a few minutes of
  vigorous simmering the syrup's water will evaporate and the heat
  will begin to rise past the boiling point in the remaining sugar
  syrup. After a few more minutes the sugar will begin to brown
  slightly. At this point gently swirl the pot so that the sugar
  browns evenly. When all of the sugar is an even golden brown remove
  from the heat and add four ounces of butter to "shock' the caramel
  and stop its cooking process. Stir just long enough to fully
  dissolve the butter forming butterscotch.
  
  Places the apple slices in the caramel forming an attractive "wagon
  wheel' pattern around the edges. Fill in the center with more apple
  slices. In a separate bowl whisk the flour, baking powder, remaining
  2 cups of sugar and spices until well combined. Add the milk, beaten
  egg, melted butter and vanilla. Stir until a smooth batter forms,
  its OK to have a few lumps… Pour the batter on top of the apples and
  bake in for 45 minutes until the top is golden brown. A thin knife
  inserted into the cake should come out cleanly… Let the cake rest
  five minutes then run a thin blade around the outside of the cake to
  loosen completely from the pot. Invert onto a serving plate: Voila!
  If one or two apples stay behind in the pot carefully replace in the
  pattern.
  
  Recipe by: Michael Smith, Chef at Large
 
-----

Cheers

YK Jim


... A man can stand anything except a succession of ordinary meals.

___ 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)