Text 14809, 120 rader
Skriven 2011-08-17 07:35:00 av Dave Drum (53590.cooking)
  Kommentar till text 14771 av Dale Shipp (1:261/1466.0)
Ärende: Gardening
=================
-=> Dale Shipp wrote to Dave Drum <=-

 DD> Couldn't do that these days. The cart, produce and can
 DD> would be gone within five minutes of leaving them
 DD> unattended ... or soon thereafter.

 DS> On Tuesday, Nancy took us on a tour of several local places of interest
 DS> and shopping.  The first was a farmer's stand at Bill & Annies.  Not a
 DS> very big stand -- perhaps six foot square, but with pretty good looking
 DS> stuff at decent prices.  Since the stand was unattended, you paid by
 DS> dropping your money into a locked box.  They even accepted checks.

Sometimes the honour system works ... but, mostly I am cynical (realistic)
about its working for long. The deal with the cheques makes sense, in a way. If
one is going to write a latex financial instrument for goods it makes no sense
to do so where no one would stop you were you to simply walk off with the goods
rather than put yourself at risk of being charged under whatever law covers
rubber cheques (it varies from jurisdiction to jurisdiction). I'd be willing to
bet that they probably never get a bad cheque for their produce.

BTW - was the box fastened securely to the stand? Or are they more trusting
than I would be?

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

      Title: Maid of Honor Raspberry Almond Tart
 Categories: Pastry, Fruits, Nuts, Desserts
      Yield: 24 servings

MMMMM-------------------------TOPPING-------------------------------
    1/2 c  Unsalted butter; room temp
      1 c  Granulated sugar
      2 lg Eggs; room temp
      1 ts Pure almond extract
      1 c  White rice flour

MMMMM--------------------------CRUST--------------------------------
      1 c  Unsalted butter; chilled, in
           - small pieces
      1 c  Chilled solid vegetable
           - shortening; in sm pieces
      1 lg Egg
      1 tb White vinegar
    1/2 c  Ice cold water
      4 c  Unbleached all purpose flour
      2 ts Kosher salt
      1 tb Granulated sugar

  MAKE THE TOPPING: With a hand held mixer cream butter and
  sugar together until well combined, about 4 minutes. Add
  eggs one at a time, and beat until well combined. Add almond
  extract. Slowly incorporate flour with mixing speed at low.
  Place topping in a medium sized bowl, cover and chill until
  tart assembly.

  MAKE THE PASTRY: In the bowl of a large food processor add
  flour, salt, and sugar. Pulse for 10 seconds to quickly
  combine. In a separate bowl, combine egg, water and vinegar.
  beat to combine the egg with a small whisk or fork, and set
  aside. Add well chilled butter and shortening to flour
  mixture. Pulse to combine, so that the mixture resembles
  large rice granules (this may seem too much, but it's not)
  add the liquid mixture through the feed tube and pulse until
  the dough comes together in a ball. Add more flour if
  needed, in small tablespoon size portions. Dough should not
  be sticky and should resemble pie crust dough. Wrap dough
  with plastic wrap or waxed paper and chill for a minimum of
  2 hours, preferably 4.

  Preheat oven to 350øF/175øC. 

  ASSEMBLE THE TARTS: Additional Ingredients: Seedless
  raspberry jam, 1 medium sized jar. I use Smucker's, seedless
  raspberry jam. You will need 4 small mini tart pans, non
  stick preferred.

  Remove base and topping dough from the refrigerator. Let
  stand for 20 minutes. To assemble tarts first fill tart pans
  with the base dough by pinching off a 1 1/2 tablespoon size
  piece of the base dough and press into the pan so that the
  entire surface is covered. Make sure there are no holes and
  that the dough reaches the top of the pan sides. If any
  holes are seen, the jam can leak out during baking. Once all
  of the tart indentations are filled with the base dough,
  place no more than 3/4 teaspoon of seedless raspberry jam
  into each tart. Do your best to make the jam fall to the
  center of each tart. Using two teaspoons helps. Top the
  tarts with the topping dough. 1 tablespoon size scoop,
  placed directly on the top. Wipe of any excess jam that may
  have fallen on the pan.

  Place pans in preheated oven and bake for 20-25 minutes.
  Rotate pans if needed to ensure even baking. Tarts should
  not be brown on top, only slightly golden. Once removed from
  the oven, cool on a wire rack for 10 minutes. Remove the
  tarts from the pan with a dull knife or small metal spatula,
  being careful not to scrape your nonstick pans. The tarts
  will be hot, and the filling even hotter, so use caution. If
  any jam leaks through it can be difficult to remove as it
  will have bubbled up and over the pan. Use care to not
  overfill, You'd hate to waste this yummy dough! Enjoy.

  Tarts can be frozen for up to 1 month in freezer safe bags.

  The recipe originated with my paternal grandmother, who was
  given the recipe form a dear friend that lived to be well
  over 100 years of age. This recipe has been made for more
  than 200 years, as it has been a family favorite for many,
  many generations. 

  From: http://www.food52.com

  Uncle Dirty Dave's Archives

MMMMM

... 3 o'clock is always too early or too late for anything you want to do.
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