Text 10986, 82 rader
Skriven 2011-05-19 10:47:36 av Michael Loo (1:18/200)
     Kommentar till en text av Jim Weller
Ärende: gf stuff 348
====================
 -=> Jim Weller said to Glen Jamieson <=-

 JW> Title: Cider-Braised Sausages With Sage
 GJ> That seemed a bit strange until I realised it called for apple juice,
 GJ> and not the alcoholic sparkling drink known here as cider.

I can't see anything wrong with braising in hard cider and
would probably prefer it in taste if not in cost.

 JW> It's confusing as there is both "soft" and "hard" cider and hard
 JW> cider can be either sparkling or still. And a high alcohol cider is
 JW> sometimes called apple wine.

Alcohol-free cider is available in fizzy form as well (artificially,
as with Martinelli's).

 JW> I can get unfiltered apple juice but it has been pasteurized and
 JW> doesn't taste as good as fresh.
 GJ> although I have enjoyed it in northern USA.
 JW> And I could too, back in Ontario in orchard country.

Unfiltered apple juice, a wonderful thing if gotten fresh
from the farm, is a terrific thing, especially when it starts
to turn and become cider.

 JW> Normandy is famous for its apple cider and brandy and it appears
 JW> they use apples in salads too...

Normandy is also famous for cream.

---------- Recipe via Meal-Master (tm) v8.01

      Title: Lobster, Normandy Style (Homard a la Normande)
 Categories: Fish/sea, French
      Yield: 4 servings

      4    Fresh lobsters, live               12 c  Calvados
    1/2 c  Sweet butter                        3 c  Heavy cream
           Salt                                3 tb All purpose flour
           Freshly ground white pepper       1/2    Lemon, juice of
    1/2 c  Finely chopped shallots or          1 ds Cayenne pepper
           -scallions                          2 tb Finely chopped fresh
parsley

  Servings: 4

  Split the lobsters lengthwise with a big knife and break the shells off the
  claws with a hammer or a cleaver. Pour the liquid and the tomalley (the
  liver) into a small bowl. Discard the stomach (the small sac which is
  behind the eyes).

  Melt half the butter in a large, heavy saucepan. When the butter turns the
  color of a hazelnut, add the lobsters and sprinkle with salt and pepper.
  Cook over high heat for eight to 10 minutes, turning lobsters often. They
  should turn evenly red all over. Remove the lobsters from the saucepan.
  Arrange in a large roasting pan and place in a preheated 250-F oven to keep
  them warm and to finish cooking.

  Add the shallots to the saucepan and sizzle exactly 1 minute without
  burning. Add the Calvados, ignite, and when the flame dies out, add the
  cream. Work together the remaining butter and the flour. When the sauce
  starts boiling, add the flour mixture (beurre manie), bit by bit, whipping
  vigorously into the sauce with a wire whisk until smooth. Bring slowly to a
  boil. Then mix in the tomalley and lemon juice. Taste for seasoning and add
  salt and cayenne pepper, if necessary. You may cook a bit longer to reduce
  the sauce if you like it thicker. Stir in the parsley. Pour the sauce over
  the lobsters and serve piping hot.

  A rice pilaf is usually served with this dish, and we would recommend a
  chilled white Traminer wine or a bottle of old cider.

  Source: Mom's old magazine clippings- 1940's to 1970's House Beautiful,
  September 1970

  From Sallie Austin

-----


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