Text 15141, 82 rader
Skriven 2011-09-01 23:18:00 av JIM WELLER (1:123/140)
     Kommentar till en text av NANCY BACKUS
Ärende: Wedding Announcement
============================
-=> Quoting Nancy Backus to Jim Weller <=-

 JW>> Raine's live-in boyfriend (they just put a deposit down on a
 JW>> wedding ring)
 
 JW> They have now picked a date. Nov. 11. So there will be a second trip
 JW> south this fall.
     
 NB> Will the girls have a part in the wedding?

I don't know yet. Probably. It will be a small wedding; just the immediate
families.

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

     Title: Calzones Rotos (Chilean Fried Pastries)
Categories: Latin amer, Doughnuts
  Servings: 4

      2 qt vegetable oil 
  1 1/2 c  all-purpose flour plus
           additional for dusting
           counter 
      6 TB confectioners' sugar plus
           additional for dusting
  1 1/2 ts baking powder 
    1/4 ts salt 
      1 lg egg, at room temperature 
      1 lg egg yolk, at room
           temperature 
  1 1/2 ts brandy, cognac, or pisco 
      1 ts finely grated lemon zest 
      2 TB unsalted butter, at room
           temperature 

Heat oil in Dutch oven or large pot over medium-high heat until
temperature registers 350 F (oil should be about 1 1/2 inches deep).
Line a baking sheet with two layers of paper towels.

While oil is heating, sift together flour, confectioners' sugar,
baking powder, and salt directly onto clean, dry work surface.
Gather dry ingredients into a mound and make a well in the center.

In small bowl, whisk together egg, egg yolk, brandy, and lemon zest.
Pour egg mixture into flour well. Add butter. With fork, quickly
combine flour mixture and egg mixture until a crumbly dough is
formed. Gather dough together with hands and knead just until it is
smooth and cohesive.

Lightly dust counter and rolling pin with additional flour and roll
dough out into a rectangle 1/4-inch thick. Cut dough into
approximately 4- by 2-inch rectangles. Cut a vertical slit, about
1-inch long, in the center of each dough rectangle.

Gently hold short end of dough rectangle and tuck into slit, gently
pulling it up to shape the pastry. 

Repeat with remaining rectangles.

Fry calzones in batches of four or five until they are golden brown,
about 3 minutes per batch. Using a slotted spoon or spider, transfer
calzones to prepared baking sheet.

Once all the calzones are fried, dust them with additional
confectioners' sugar. Serve warm.

Posted by Maria del Mar Sacasa

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

Cheers

YK Jim


... A wedding is more complex in terms of logistics than a lunar landing

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