Text 1613, 98 rader
Skriven 2010-09-14 07:08:00 av Dave Drum (45429.cooking)
   Kommentar till text 1588 av Dale Shipp (1:261/1466.0)
Ärende: Animal labels
=====================
-=> Dale Shipp wrote to Bill Swisher <=-

 > I am suspicious of wines with animal pictures on the labels.

 BS> Wine Appreciation Tip: The quality of a wine is inversely proportional
 BS> to the viciousness of the animal depicted on the label.
 BS> Jim Weller

 DS> Hmm, where does a swan fit on that scheme?  Here is a link to a local
 DS> winery run by a friend of our son.  We've had several of their wines
 DS> and think that they are pretty good to our tastes.  They may be too
 DS> sweet for those who prefer the dry wines.

 DS> http://fareasternshorewinery.com/ourwines.html

Swans can be protective of their own but are not particularly vicious. I dunno
as I would ever buy any of the produce of the winery referenced as I am not a
huge fan of stone fruit or berry wines. I *still* have most of a jug of
kiwi-lime "wine" residing in a far corner of my ice box - eleven years later.

Of course I was never a fan of mead, either. Until I tried Burt's version. 
v)=

I still prefer dry, almost astringent, wines.

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

      Title: Cream Puff Swans
 Categories: Desserts, Pastry, Citrus, Dairy
      Yield: 6 servings

      1 c  Water
    1/2 c  Butter
      1 c  All-purpose flour
    1/4 ts Salt
      4 lg Eggs
     11 oz Can Mandarin orange slices;
           - well-drained
      1 c  Heavy cream
      2 tb Powdered sugar; sifted
 
  Melt butter in water and bring to a boil. Sift flour with
  salt and add to butter mixture. Heat, stirring, until
  mixture forms a ball. Remove from heat and add eggs, one at
  a time, beating well between each addition.
      
  Put 1/3 of dough into a pastry bag and pipe through largest
  hole onto greased baking sheet, forming six S-shaped
  pastries, each about 3 inches long. These will form necks
  and heads of swans. Scrape any dough remaining in pastry bag
  into rest of dough. On a separate, greased baking sheet,
  form remaining dough into six ovals, drawing dough to a
  point at one end and rounding other end of oval. These will
  be bodies of swans.
      
  Place baking sheet with oval cream puffs into the oven at
  425øF and bake for 10 minutes. Place the other baking sheet
  in oven and continue to bake both batches of dough another
  10 minutes. Turn oven down to 350øF and bake 5 minutes more,
  or until "heads" of swans are done. Bake "bodies" 5-10
  minutes longer or until done.
      
  As baking sheets are removed from oven, remove pastries to
  racks to cool. Cool completely. Cut an oval from the top of
  each "body" and cut in half. Scoop any uncooked dough from
  "bodies". Whip cream until stiff. Beat in powdered sugar, to
  taste.

  Put a spoonful of well-drained Mandarin oranges in each
  "body", dividing equally among the six. Top with equal
  amounts of whipped cream. Place S-shapes in whipped cream at
  rounded ends to form neck and head. Place half-ovals in
  whipped cream behind "necks" to form wings.

  Serve at once.
 
  NOTES : Substitute 1 cup fresh or frozen berries, sweetened
  if desired, for oranges.

  Recipe By: Elizabeth Powell

  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 

 

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