Text 25084, 87 rader
Skriven 2012-05-20 18:02:00 av JIM WELLER (1:123/140)
     Kommentar till en text av DALE SHIPP
Ärende: Marmalade 1
===================
-=> Quoting Dale Shipp to Glen Jamieson <=-

 DS> Much of the marmalade sold in American stores is far too sweet.

A little lemon juice stirred in helps out with that. So does booze,
especially Campari.

I had a most interesting marmalade several years ago at Barrie Lax's
place. Legend has it that Oxford marmalade was unique in that
Seville oranges were shipped in barrels filled with salt water in
the days of sailing ships. And demerara sugar was used as it was
cheaper than white back then. As well, the marmalade was stored in
used sherry barrels of which the university had plenty. Barrie set
out to reproduce that flavour profile. He soaked his oranges (whole
oranges, skin on) in a mild brine for a few days, made his
marmalade with dark brown sugar with a glug of sherry added and
placed an oak chip in each preserving jar. He then aged his
marmalade for at least a year. Some of his jars were up to 9 years
old and one had aged a full decade. The results were... interesting.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Orange Marmalade-Mascarpone Pop-Tarts pt 1
 Categories: Pastry, Pies, Copycat
      Yield: 16 servings
 
      1    Recipe Flaky Butter Crust
      1    Egg
      1 tb Cold water
           All-purpose flour to dust
      1 c  Mascarpone or cream cheese
    3/4 c  Orange marmalade
           FLAKY BUTTER CRUST:
      1 c  Cold unsalted butter
      2 c  All-purpose/plain flour,
           Plus more for dusting
      1 ts Sugar
      1 ts Kosher salt
      4 tb Ice water
 
  For the Flaky Butter Crust: Cut the butter into 1/2-inch pieces,
  and freeze them while you measure and mix the dry ingredients. To
  make the dough in a food processor: Combine the flour, sugar, and
  salt in the processor and pulse three or four times to mix.
  Retrieve the butter cubes from the freezer, scatter them over the
  flour mixture, and pulse until the mixture forms pea-size clumps.
  Add the ice water, 1 tablespoon at a time, and pulse to mix,
  adding just enough water for the dough to come together.
  
  To make the dough by hand: In a large bowl, whisk together flour,
  sugar, and salt. Retrieve the butter cubes from the freezer and
  distribute them evenly in the flour mixture, coating them with the
  flour mixture. Sink your fingers into the mixture and begin
  pinching the butter and flour together, making thin, floury disks
  of the butter. Continue working the mixture until the butter is
  broken down first into floury pea-sized beads and then into a
  loose mixture that resembles wet sand. Drizzle in 3 tablespoons of
  the ice water and use your hand like a comb to mix in the liquid
  just until the dough holds together. If necessary, add additional
  water, 1 tablespoon at a time, until the dough comes together in a
  crumbly mass.
  
  Turn the dough out onto a clean, floured work surface or sheet of
  parchment paper. Gather the dough together in a mound, then knead
  it a few times to smooth it out. Divide it in half, and gently pat
  and press each half into a rough rectangle, circle, or square
  about 1 inch thick. The shape you choose depends on what shape you
  will be rolling out the dough. If you don't know how you will be
  using the dough at this point, opt for a circle. Wrap in plastic
  wrap or in the parchment paper and refrigerate for at least 2
  hours or up to 3 days.

MMMMM




Cheers

YK Jim


... Banana Jam?  Is this something to eat or a party game?

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