Text 19040, 194 rader
Skriven 2011-12-15 07:27:00 av Dave Drum (57365.cooking)
  Kommentar till text 19034 av JIM WELLER (1:123/140)
Ärende: Simplicity
==================
JIM WELLER Said to DAVE DRUM about Simplicity

JW>  JW> Affinity Cocktail, My Way, Version 1.1

JW>  DD> IOW - just a tarted-up Rob Roy.

JW> Yep.

JW>  DD> FEH!!!!

JW> Now why would you say that? They taste like angel poon.

poon (p n). n. Any of several trees of the genus Calophyllum, of 
southern Asia, having light hard wood used for masts and spars.

So, tell me ... why would I want to eat the masts and spars of my 
sailboat? Have to stew them a loooooooooooong time I am thinking.

Or were you referring to poonana (poonani)?

JW> I have just released new and improved V1.11: half the bitters and
JW> twice the triple sec. Even better.

JW>  DD> But, I suppose you have to
JW>  DD> find a way to use up that Limoncello now that you have invested
JW>  DD> in it.

JW> I'm liking it best straight up or as a hot tea flavouring. But it
JW> adds an interesting flavour to cocktails that normally get a lemon
JW> twist.

Not being much of a drinker these days, and never having been much on 
"cocktails" especially "umbrella drinks" after getting out of my teen 
aged experimenting years ... I think I'll give it a good leaving alone.

So, I went searching on recipesource for a Limoncello recipe - HAH. But, 
they did offer a lemon meringue pie recipe which looks good. And using 
the Google search feature at the bottom of the recipesource page gave me 
a cocktail which looked decent. So ......

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

      Title: Cran-Limoncello
 Categories: Five, Booze, Fruits, Citrus
      Yield: 1 guzzle

    1/2 c  Seltzer
    1/4 c  Limoncello
      2 tb Unsweetened cranberry juice
           Ice
      1    (3/4" X 3") strip lemon peel
           - garnish

  Stir together the seltzer, limoncello and cranberry juice.
  Pour into a glass filled with ice. Garnish with the lemon
  peel.

  TIP: Serve over cranberry juice ice cubes for an extra
  burst of tartness.

  Recipe by: Anna Boiardi
 
  From: http://www.rachaelraymag.com

  Uncle Dirty Dave's Archives

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

      Title: The Ultimate Lemon Meringue Pie - No Weep
 Categories: Pies, Pastry, Citrus,
      Yield: 6 servings

MMMMM---------------GRAHAM CRACKER-COATED SHELL---------------------
  1 1/4 c  All-purpose flour
    1/2 ts Salt
      1 tb Sugar
      6 tb Unsalted butter; 1/4" pieces
      4 tb Vegetable shortening;
           - chilled
      3 tb (to 4 tb) ice water
    1/2 c  Graham cracker crumbs

MMMMM-------------------------FILLING-------------------------------
      1 c  Sugar
    1/4 c  Cornstarch
    1/8 ts Salt
  1 1/2 c  Cold water
      6 lg Egg yolks
      1 tb Zest from 1 lemon
    1/2 c  Fresh lemon juice
      2 tb Unsalted butter

MMMMM-------------------------MERINGUE------------------------------
      1 tb Cornstarch
    1/4 ts Cream of Tartar
    1/2 c  Sugar
      4 lg Egg whites
    1/2 ts Vanilla extract
 
  For the pie shell, mix flour, salt, and sugar in food
  processor fitted with steel blade. Scatter butter pieces
  over flour mixture, tossing to coat butter with a little
  of the flour. Cut butter into flour with five 1-second
  pulses. Add shortening; continue cutting in until flour is
  pale yellow and resembles coarse cornmeal with butter bits
  no larger than a small pea, about 1-second pulses. Turn
  mixture into medium bowl.
   
  Sprinkle 3 tablespoons cold water over mixture. Using
  rubber spatula, fold water into mixture; press down on
  dough mixture with broad side of spatula, fold water into
  mixture; press down on dough sticks together. If dough
  will not come together, add up to 1 tablespoon more cold
  water. Shape dough into ball, then flatten into
  4-inch-wide disk. Dust lightly with flour, wrap in
  plastic, and refrigerate for 30 minutes before rolling.
   
  Generously sprinkle work area with 2 tablespoons graham
  cracker crumbs. Place dough on work area. Scatter a few
  more crumbs over dough. Roll dough from center to edges,
  turning it into a 9-inch disk, rotating a quarter turn
  after each stroke and sprinkling additional crumbs
  underneath and on top as necessary to coat heavily. Flip
  dough over, and continue to roll, but not rotate, to form
  a 13-inch disk slightly less than 1/8-inch thick.
   
  Fold dough in quarters; place dough point in center of
  9-inch Pyrex pie pan. Unfold to cover pan completely,
  letting excess dough drape over pan lip. To fit dough to
  pan, lift edge of dough with one hand and press dough in
  pan bottom with other hand; repeat process around
  circumference of pan to ensure dough fits properly and is
  not stretched. Trim all around, 1/2-inch past lip of pan.
  Tuck 1/2 inch of overhanging dough under so folded edge is
  flush with lip pan; press to seal. Press thumb and index
  finger about 1/2-inch apart against outside edge of dough,
  then use index finger or knuckle of other hand to poke a
  dent on inside edge of dough through opening created by the
  other fingers. Repeat to flute around perimeter of pie
  shell.
   
  Refrigerate until firm, a out 30 minutes. Prick shell at
  1/2-inch intervals; press a doubled 12-inch square of
  aluminum foil into pie shell; prick again and refrigerate
  a least 30 minutes.
   
  Adjust oven rack to lowest position, heat oven to
  400øF/205øC. Bake, checking occasionally for ballooning,
  until crust is firmly set, about 15 minutes. Reduce oven
  temperature to 350øF/175øC, remove foil, and continue to
  bake until crust is crisp and rich brown in color, about
  10 minutes longer.
   
  For the Filling, mix first four ingredients in a large,
  nonreactive saucepan. Bring mixture to simmer over medium
  heat, whisking occasionally at beginning of the process
  and more frequently as mixture begins to thicken. When
  mixture starts to simmer and turn translucent, whisk in
  egg yolks, two at a time. Whisk in zest, then lemon juice,
  and finally butter. Bring mixture to a good simmer,
  whisking constantly. Remove from heat, place plastic wrap
  directly on surface of filling to keep hot and prevent
  skin from forming.
   
  For the meringue, mix cornstarch with 1/3 cup water in
  small saucepan; bring to simmer, whisking occasionally at
  beginning and more frequently as mixture thickens. When
  mixture starts to simmer and turn translucent, remove from
  heat. Let cool while beating egg whites.
   
  Heat oven to 325øF/160øC. Mix cream of tartar and sugar
  together. Beat egg whites and vanilla until frothy. Beat
  in sugar mixture, 1 tablespoon at a time; until sugar is
  incorporated and mixture forms soft peaks. Add cornstarch
  mixture, 1 tablespoon at a time; continue to beat meringue
  to stiff peaks. Remove plastic from filling and return to
  very low heat during last minute or so of beating meringue
  (to ensure filling is hot).

  FROM: Cook's Illustrated; 11/12/94

  MM Norma Wrenn
 
  From: http://www.recipesource.com

  Uncle Dirty Dave's Archives

MMMMM

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