Text 16508, 93 rader
Skriven 2011-10-10 15:55:00 av JIM WELLER (1:123/140)
     Kommentar till en text av MICHAEL LOO
Ärende: tastes 23
=================
-=> Quoting Michael Loo to All <=-

 ML> Snack bag provided by the Hampton Inn...
 ML> Fruit by the Foot
 ML> Kellogg's Special K Bar
 ML> Oreos
 ML> muffin

Diabetes city! Are they trying to kill their customers?

Muffins used to be slightly sweet healthy things, suitable for
breakfast, full of fruit, nuts and bran. Today they are merely
cupcakes without frosting.

I made a dozen breakfast muffins last night... with brown flour,
oatmeal, wheat germ, oat bran, walnuts, dried fruit, pureed fresh
fruit (leftover fruit salad from Thanksgiving dinner), half the
butter called for, subbing yogurt for the missing butter, and half
the sugar called for. They were still too sweet.

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

     Title: How To Make Oleo-Saccharum
Categories: Alcohol, Beverages, Info, Historical
  Servings: 1 text file

           lemons
           sugar

Oleo-saccharum is an ingredient in cocktails and punches that was
relatively commonly used in 19th-century bartending as a way to
provide an elegantly citrusy flavor and aroma to alcoholic
beverages. 

First, zest a few lemons, leaving behind most of the white pith. I
find that a vegetable peeler is the best tool for this job.

Add sugar. White is easiest to use because it will dissolve quickly
when you're ready to mix the oleo-saccharum into a punch or other
beverage. Wondrich calls for 2 ounces sugar for each lemon's worth
of peel. 

I like to use my hands at this point to gently toss the sugar into
the peels. Then, using a muddler or a heavy wooden spoon, pound the
lemon peels and sugar until the peels begin to express their oils.
Then leave it alone for at least an hour.

After an hour, you'll have a bunch of lemon peels in the bowl, but a
nice amount of lemon oil also, pooled up in the bottom of the bowl.

You don't need to drain the oil off the peels.

What you do with it at this point is up to you. You can certainly
use it in punch, and your loved ones will rightly deem you a hero
and inspiration. Equally lovely, though, is to use it as a basis for
lemonade. 

What I like to do is to take the contents of my bowl, lemon peels,
oil, undissolved sugar, and all and add them to a small sauce pan. I
pour on a bit of water, usually around a cup.I bring that to a quick
simmer, stirring to dissolve the sugar. I remove it from the heat,
and when it's cool, I strain it into a measuring cup and then
discard the peels. This becomes the syrup for my lemonade.

I take the denuded lemons, juice them, and add that to a bottle
along with the syrup. I shake that up really well to make a lemonade
concentrate; when I'm ready to serve, I pour the concentrate into an
ice-filled glass, and top it off with seltzer from a siphon. Huzzah!
Sparkling lemonade, rich with luscious lemon oils.

Other alcohol-free uses include adding it as a sweetener for iced
tea, as an ingredient in vinaigrette, or as an ice-cream topping.
Oleo-saccharum is so versatile, in fact, that it deserves to occupy
a much wider place in a home cook's arsenal of techniques.

Posted by: Michael Dietsch

  From: Serious Eats                    
 
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Cheers

YK Jim


... As bittersweet as a Tahitian virgin's tears whose sailor sailed away.

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