Text 13823, 95 rader
Skriven 2011-07-24 20:29:00 av JIM WELLER (1:123/140)
     Kommentar till en text av HAP NEWSOM
Ärende: cherry pie
==================
-=> Quoting Hap Newsom to Dale Shipp <=-

 HN> bing cherries/ have a tree in my back yard... although
 HN> it's at the end of it's productive life...sigh.

Wouldn't drastic pruning, by someone who really knows how, rejuvenate
the tree with just one or two lost seasons?

Also deep fertilizing.

 
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Pirozhki (Russian Potato-And-Cabbage Turnovers)
 Categories: Potatoes, Eggs, Dairy
      Yield: 12 Servings

           FOR THE DOUGH:
  2 2/3 c  All-purpose flour
    1/2 ts Double-acting baking powder
    1/2 ts Salt
    3/4 c  cold unsalted butter;
           -cut into bits
      2 lg Egg yolks
    1/2 c  Sour cream
      1 tb Cold water if necessary
           FOR THE FILLING:
    3/4 lb Russet (baking) potatoes
      2 tb Unsalted butter
      1    Onion; chopped fine
    3/4 ts Caraway seeds
      1 tb Vegetable oil
      3 c  Chopped cabbage
      3 tb Sour cream
      2 tb Water if necessary
      3 tb Finely chopped fresh dill
           An egg wash made by beating
      1 lg egg with
      1 ts water
 
  Make the dough: In a food processor blend together the flour, the
  baking powder, the salt, and the butter until the mixture
  resembles meal. In a small bowl whisk together the egg yolks and
  the sour cream, add the sour cream mixture to the flour mixture,
  and blend the mixture until it just forms a dough, adding the
  water if the dough seems dry. Divide the dough into fourths, form
  each fourth into a flattened round, and chill the dough, each
  round wrapped well in wax paper, for 1 hour or overnight.
  
  Make the filling: Peel the potatoes, cut them into 3/4-inch
  pieces, and in a steamer set over boiling water steam them,
  covered, for 12 to 15 minutes, or until they are very tender.
  Force the potatoes through a ricer or food mill into a bowl and
  stir in 1 tablespoon of the butter. In a heavy saucepan cook the
  onion and the caraway seeds in the remaining 1 tablespoon butter
  and the oil over moderate heat, stirring, until the onion is
  golden, add the cabbage, and cook the mixture, stirring, for 5
  minutes. Cook the mixture, covered, over moderately low heat,
  stirring occasionally, for 5 minutes more and stir it into the
  potato mixture with the sour cream, the water if the mixture is
  too thick, the dill, and salt and pepper to taste. The filling may
  be made 1 day in advance and kept covered and chilled.
  
  On a lightly floured surface roll out 1 piece of the dough 1/8
  inch thick, keeping the remaining pieces wrapped and chilled, and
  with a 3-inch cutter cut out rounds. Brush each round with some of
  the egg wash, put 2 level teaspoons of the filling on one half of
  each round, and fold the dough over the filling to form a
  half-moon, pressing the edges together firmly to seal them and
  crimping them with a fork. Gather the scraps of dough, re- roll
  them, and make more pirozhki with the remaining filling and dough
  and some of the remaining egg wash in the same manner. The
  pirozhki may be made up to this point 5 days in advance and kept
  frozen in plastic freeze bags. The pirozhki need not be thawed
  before baking.
  
  Arrange the pirozhki on lightly greased baking sheets and brush
  the tops with the remaining egg wash. Bake the pirozhki in
  preheated 350F. oven for 25 to 30 minutes, or until they are
  golden, and serve them warm or at room temperature.
  
  Makes about 50 pirozhki.
  
  Gourmet February 1992
 
MMMMM

Cheers

YK Jim


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