Text 14587, 91 rader
Skriven 2011-08-11 21:57:00 av JIM WELLER (1:123/140)
     Kommentar till en text av HAP NEWSOM
Ärende: Prawns
==============
-=> Quoting Hap Newsom to Jim Weller <=-

 HN> Whistler (now that it's big time) has
 HN> access to good seafood

 -> unlike in Vancouver's Chinatown, I doubt if [it]
 -> will be cheap!

 HN> I did not say they'd be cheap..only
 HN> available! (grin)

True.

 HN> Whistler has
 HN> "grown up" from when I was skiing
 HN> there! Back then only hard core
 HN> "ski nutz" went to whistler or blackcomb.
 HN> It was a secret place where it was
 HN> not "cool" but had great skiing for
 HN> those who really wanted to be
 HN> there for skiing and not "being seen".

Now, it's another Vail or Aspen.

Speaking of frozen white stuff...


MMMMM-----Meal-Master - formatted by MMCONV  2.10

     Title: White Sangria Paletas
Categories: Ice cream, wine
  Servings: 8

      1 c  white wine
  1 1/2 c  mixed chopped fruit
    3/4 c  white grape juice
    1/2 c  white peach juice
    1/4 c  lemon juice (sub orange
           juice for a sweeter flavor)
      5 TB sugar
        pn salt

(I used white grapes, mango, plums, nectarines and pineapple)

There are tons of different sangria recipes out there, and you
should feel free to play with this recipe and make it your own. I
love mango, so I add it to the fruit mix, but you might prefer
strawberries or oranges. Just use this method as a guide to have fun
with them!

Note: If you don't have paleta molds, use disposable cups or any
glass you have around that isn't too wide.

Combine the wine and the fruit in a bowl and allow to macerate for
at least 20 minutes.

Meanwhile, put the grape and peach juices and the sugar in a small
saucepan over a moderate flame and cook, stirring constantly, until
the sugar dissolves. Turn off the heat and cool.

Strain the wine-soaked fruit, reserving both wine and fruit.

Stir in the wine into the cooled juice mixture, along with the lemon
juice and salt.

Divide the fruit evenly into the paleta molds, and pour in the
liquid mixture (leave a bit of room at the top of each mold, as the
mixture will expand as it freezes).

Freeze; insert a stick once the mixture is semi-frozen so the stick
will stand on its own. Freeze until completely set, at least several
hours. Unmold the paletas by dipping the molds into a pan with tall
sides, filled with warm water. Leave for a few seconds and pull up
gently.

Posted by Fany Gerson

  From: Serious Eats                    
 
MMMMM-------------------------------------------------

Cheers

YK Jim


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