Text 24821, 80 rader
Skriven 2012-05-14 14:49:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av JIM WELLER
Ärende: ideas 655
=================
 ML> That's a rum idea.
 JW> It was! And I could have actually used rum just as easily... or
 JW> brandy. Definitely a brown liquor of some sort was called for.

I find it difficult to meld whisk(e)y flavors with others -
brandy and rum seem more amenable, as they lack the greenness
and perhaps offer a rounder sweeter profile to the mix.

 JW> Re: Labrador
 JW> They already have huge iron and other base metal deposits.
 ML> It'll be a while before they need those.
 JW> Actually the Iron Ore Company of Canada operation at Labrador City
 JW> has been a major producer for decades and the new Voisey's Bay
 JW> nickel mine is huge. They are the reason for being of Labrador's
 JW> two largest communities.

It's time to look beyond base metals.

 ML> First, get the sexy stuff out there.
 JW> We've had recent discoveries of both lithium and rare earths in our
 JW> part of the world, two very sexy metals these days.

Funny how even metals are in and out. Tungsten, for example,
was very out recently, with one of the large mining companies
going bankrupt, but is now in, having been rediscovered by
Warren Buffett.

---------- Recipe via Meal-Master (tm) v8.00

      Title: Melomakarona * Phoenikia
 Categories: Greek, Desserts, finikia
      Yield: 40 servings

  1 1/2 c  Honey                               2    Oranges' strained juice
  1 1/2 c  Sugar; granulated                   2 tb Cognac or brandy
      1 c  -Water                            1/4 ts Cloves; ground
      1 tb Lemon juice                       1/2 ts Nutmeg; ground
      1 lb Walnuts; finely chopped             1 ts Baking powder
  1 1/4 c  Butter ; softened                 1/2 ts Baking soda
      4 ts Cinnamon; ground (or more)          6 c  Flour; all purpose (or more
  1 1/2 c  Oil; vegetable                      2 oz Walnuts; finely chopped
    1/2 c  Sugar; icing

  (Author's Note): Ancient and traditional small, spicy baked syruped cakes,
  these are perfect for a large buffet.  The nickname asserts their
  introduction into Greece by the Phoenicians, but not with these
  ingredients!  Within my lifetime I have seen the oil give way to butter and
  semolina succumb to flour. Combine the honey, granulated sugar, water, and
  lemon juice in a saucepan and boil for 5 minutes. Remove from the heat.
  Combine the 1 pound finely chopped walnuts with 1/4 cup of the softened
  butter, 2 teaspoons of the cinnamon, and 5 tablespoons of the syrup.
  Reserve the remaining syrup and set the filling aside while you prepare the
  dough. Using an electric mixer, cream the remaining butter (1 cup) with the
  oil until light and fluffy. Gradually add the confectioners' sugar, beating
  on medium speed.  Add the orange juice slowly to the batter, along with the
  Cognac or brandy, 1 teaspoon of the cinnamon, and the other spices. In a
  small bowl, sift the baking powder, soda, and 2 cups of the flour together.
  Slowly add the flour mixture to the batter and beat for a few minutes.
  Continuing to mix by hand, add only enough remaining flour to make a soft
  dough.  Knead. Break off small pieces of the dough and shape with your
  fingers into oblongs about 2-1/2-inches long and 1-inch high. Flatten
  between your palms and place 1 teaspoon of the filling mixture in the
  center.  Work the dough around the filling to enclose it completely and
  press firmly to seal. This procedure sounds difficult, but with many hands
  it is quite simple. Place on a cookie sheet and continue until all the
  cakes are shaped.  Bake in a moderate oven (350 F) for 25 minutes, then
  cool on a rack.  Bring the syrup back to a boil.  Dip each cake into the
  syrup and arrange on a platter.  Sprinkle with the remaining chopped
  walnuts and teaspoon cinnamon, or more if desired.  Cool before storing.

  Note: You may bake and cool melomakarona, store a few days in advance and
  dip in syrup as described above a day or so before serving.  The flavor
  improves after a few days.

  From: "The Food of Greece" by Vilma Liacouras Chantiles.  Avenel Books, New
  York. Karen Mintzias I-Cooking Source: Karen Mintzias -I-Cooking

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