Text 1449, 126 rader
Skriven 2010-09-11 21:30:00 av Dave Drum (45234.cooking)
   Kommentar till text 1363 av hap newsom (1:124/311)
Ärende: Beisbol
===============
-=> hap newsom wrote to Dave Drum <=-

 hn> It has been a disappointing season, more so because the
 hn> predictions had a good basis to start from, but the
 hn> epoxy of the team never "set" and everyone has
 hn> underperformed this year. I had one season ticket
 hn> holder ask me it the other team was using
 hn> vodoo dolls on us...I told her that was as good
 hn> an explanation as I have heard this year!!

 -> Heck, you might as well be a Cubs fan. Cubs fans *know* that the June
 -> swoon and September Swan Song are part of their lives and don't really
 -> let the chant of "Wait until next year" ever die out.

 hn> Yeh, but they seem complacent and accepting
 hn> of it...we have not gotten that far down the
 hn> hill yet! We've been beset by both poor play
 hn> and bad luck...a tough combo to survive!

If you think that then you've never experienced a "discussion" between a Cubs
fan and a Cardinals fan. Me, my team was the St. Louis Browns - where I first
saw the legendary Satchel Paige pitch to battery mate Jim Heagan. Too bad it
couldn't have been Josh Gibson, that would have been a helluva combination.

MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Satchels Of Turkey, Cranberry & Brie
 Categories: Pastry, Poultry, Fruits, Cheese, Appetisers
      Yield: 48 servings

      3 c  Finely diced leftover turkey
      2 c  Cranberry sauce
           Thyme, sage, salt & pepper
      1 md Emmenthaler cheese block
      1 lg Wedge of Brie
      2 pk Puff pastry; thawed but still
           - chilled

  Drain as much liquid as you can off of the cranberry sauce
  so that you have mostly cooked cranberries left. The sauce
  will make the pastry goopy and harder to work with.

  Combine the cranberries with the finely diced turkey and
  sprinkle on thyme sage, salt and pepper. I used about 2 tsp
  of dried thyme and 1 tsp of dried sage.

  Cut the swiss cheese into a small dice, about 1/8". Add this
  to the turkey mixture.

  The Brie should be cut into larger chunks, about 1/2" square
  that’s 1/4" tall. Or, really, however big you like. I had a
  half wedge of herbed Brie and a half wedge of triple cream
  Brie in the fridge, and they both worked marvellously.

  On a lightly floured surface, roll the first of the four
  puff pastry pieces into a large square, about 11 -12" in
  length and width. It will be thin, roughly 1/8". Cut this
  vertically into 4 strips, and then do the same horizontally
  to make 16 squares. This will yield 64 small satchels (16
  pieces per each of 4 portions of puff pastry).

  On each square of puff pastry put down 1 tbsp of
  turkey/cranberry/Swiss filling and top it with a wedge of
  the Brie.

  If you want a larger satchel, and frankly just don’t feel
  like plumping and sealing 64 little appetizers, cut the
  dough into 3×3 and increase the amount of turkey filling and
  Brie per square. This will yield 36 larger satchels (9
  pieces per each of 4 portions of puff pastry).
 
  You’ll get a feel for how much filling you can put into each
  square. If you under-fill them then you end up with a satchel
  of mostly puff pastry when they’re cooked. If you overfill
  them then they’re pretty hard to seal. The amount below is
  what *I* would consider to be the optimal filling amount.

  Bring two of the opposite corners together to meet in the
  middle, and gently pinch them at the top. Take one of the
  remaining corners and bring this to the center as well,
  pressing firmly along both seams to seal it. Repeat with the
  last corner, and you have a little square parcel with a
  raised ‘X’ seam on top.

  Lay the completed parcels onto a baking sheet lined with wax
  or parchment paper as you do the rest. Store-bought puff
  pastry is delightfully easy to work with as long as you keep
  it chilled, so whatever you aren’t rolling immediately
  should be kept in the fridge as you go.

  When everything is sealed and stuffed, put the whole jin
  bang show into the freezer. As soon as the satchels are
  frozen you can pack them, as single layers, into freezer
  bags.

  To cook the wee satchels, preheat your oven to 400øF. Line
  your baking sheet(s) with parchment paper and spread the
  satchels at least 1-2" apart to allow them room to swell and
  puff out. There should be no more than 12 satchels on a
  regular sized baking sheet.

  Cook the parcels in the middle of your oven for 15-20
  minutes. They’re done when the entire top is flaky, golden
  and puffed out. The seams will have separated slightly and
  allowed the cranberries and cheese to swell and bubble up in
  the sexiest way possible.

  Makes 36 - 64 small bites, depending on your choice of size
 
  From: http://www.recipesource.com

  Uncle Dirty Dave's Archives

MMMMM

ENJOY!!!

From Uncle Dirty Dave's Kitchen
Home of YAHOOOOAHHHH Hot Sauce & Hardin Cider 

 

... Without butter, without eggs, there is no reason to come to France - Bocuse
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