Text 6702, 86 rader
Skriven 2008-05-08 09:54:00 av DAVE DRUM (1:123/140)
     Kommentar till en text av MICHAEL LOO
Ärende: Sugar Free
==================
-=> MICHAEL LOO wrote to JOAN MACDIARMID <=-

 ML> SUGAR-FREE MAPLE SYRUP
 ML> cat: somewhere between nasty and utterly nasty
 JM> So where do they get off using the word "maple"

 ML> So where do they get off using the word "sugar-free"
 ML> with a cup of apple juice concentrate in the recipe?

Perhaps they would be better off saying "NO SUGAR ADDED". I am sure that they
mean free from granulated cane/beet sugar. Not fructose - which is a sugar but
not perceive as such by the hordes of the great teeming masses of the unwashed
pleb.   Bv)=

 ML> Surely "sugar-free" apple syrup would be as nasty as
 ML> "sugar-free" maple syrup.

 JM> maple concentrate is commercially available...maybe
 JM> a typing error substituted "apple flavoring" on the
 JM> second ingredient line for "maple flavoring"?

Or maybe the apple and maple flavourings are complimentary to one another and
they really did mean it.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Rich Cream - Kaymaki
 Categories: Greek
      Yield: 1 servings
 
      1 qt Heavy cream
 
  Thick rich eastern Mediterranean "kaymaki" (literally, "frothy
  cream") is unique, but two more readily available products have a
  similar flavor and texture.  Imported English clotted (Devon) cream
  and Italian mascarpone cheese both make good substitutes, or you cna
  make your own.  Make this when you plan to be in the kitchen for a
  couple of hours - for an even smooth texture and a thick crust you
  need to stir the hot cream at regular intervals.  Be sure to use
  meticulously clean utensils and keep the cooking heat very low (or
  use a heat diffuser mat).  Kaymaki should be made at least 18 hours
  before you need it; it can be stored for up to a week.
  
  Slowly bring the cream almost to a boil in a heavy saucepan, stirring
  occasionally with a wooden spoon.  Reduce the heat to as low as
  possible, or place the saucepan on a heat diffuser mat.  Lift a
  ladleful of cream about 12 inches above the saucepan, and pour it
  back in a thin steady stream; repeat 2 or 3 times.  Repeat this
  procedure every 10 minutes or so over the next 1-1/2 hours, and stir
  the cream occasionally to make sure it does not stick.
  
  Leave the cream undisturbed over the lowest heat for 30 minutes
  longer; it will have reduced by at least two thirds.  Remove the
  saucepan from the heat and let cool.
  
  Loosely cover with a clean kitchen towel and set aside for 2 hours.
  
  Remove the kitchen towel, tightly cover, and refrigerate for at least
  12 hours, or overnight.
  
  Cut the crust on top of the cream into 1-inch-wide strips.  Gently
  fold one end of a strip over the handle of a wooden spoon and roll it
  up (cut in half if the roll becomes too thick or unwieldy), and slide
  off onto a plate.  Repeat with the remaining strips.  The remaining
  kaymaki will have the texture of thick airless cream.  It can be
  refrigerated in a tightly covered container of up to 1 week;
  refrigerate the rolls for up to 3 days.
  
  Note: Serve kaymaki rolls on their own or with desserts such as
  Kataifi Nut Rolls or Almond Cake.  Kaymaki cream can be added to ice
  cream or rice pudding for an especially good flavor.  Or whisk it
  together with a little sweet wine or lemon juice for a perfect
  accompaniment to fresh or poached fruit or sweet pastries.
  
  Source: Flavors of Greece - by Rosemary Barron

  Typed for you by Karen Mintzias

  Uncle Dirty Dave's Archives
 
MMMMM
 

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