Text 31227, 99 rader
Skriven 2012-11-24 17:32:00 av JIM WELLER (1:123/140)
Ärende: SMD 1
=============
The rest of that Saint Martin's day feast...

It's not all freshly slaughtered oxen on a spit and offal...


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

     Title: About Rogal Swietomarcinski Or Marcinki
Categories: Info, Holiday, Breads
  Servings: 4

           Sweet Martinmas Croissants

To the best of my knowledge, these croissants are related to all the
other horseshoe-shaped pastries and baked goods associated with
Martinmas. The horseshoe shape is a symbol of the snow-white horse
on which Martin was said to ride across the countryside, sometimes
opening the remaining half of his cloak to release the first
snowfalls of the season. Children might awake on Martinmas morning
to find horseshoe-shaped sweet pastries, a sign that Martin had
passed by in the night and blessed the house. The night before
Martinmas, those same children might leave jars of water outside the
door, and find that the next morning the water had been turned to
wine - another miracle attributed to Martin.

For breakfast on Martinmas, I know I'll serve guests some sausages -
that's a no-brainer - but I'll also serve the sweet Polish Martinmas
croissants filled with poppy seed and almond paste filling.
Martinmas is felt to be an early taste of Christmas, and that's just
what poppy seed and almond paste pastries always seem like.

  From: Simon Bao                       
 
MMMMM-------------------------------------------------
MMMMM-----Meal-Master - formatted by MMCONV  2.10

     Title: Polish St. Martin's Day Croissants - Marcinki
Categories: Polish, Holiday, Breads
  Servings: 16

           DOUGH:
  2 1/4 ts instant yeast
      1 c  lukewarm milk
      1 TB sugar
      3 lg egg yolks, beaten
      1 c  confectioners' sugar
      4 oz melted lukewarm butter
      4 c  all-purpose flour 
           FILLING:
     12 oz can poppy seed filling
     12 oz can almond filling
           GLAZE:
      3 c  confectioners' sugar
      2 TB water, more or less
      2 oz toasted sliced almonds

In the bowl of a stand mixer combine yeast, milk, and 1 tablespoon
sugar until yeast has dissolved. Add egg yolks, confectioners' sugar
and butter to bowl and mix. Add flour and knead thoroughly until
dough is smooth and starts to blister, 8-10 minutes. Transfer to a
greased bowl, cover and let rise until doubled.

Turn dough out onto a lightly floured work surface and divide in
half. Working with one dough half at a time, roll each into a
1/4-inch thick circle. Using a pizza wheel or nonserrated pastry
cutter, cut into 8 pie-shaped wedges.

Note: Instead of 16 individual crescents, you can make two large
crescents.

In a medium bowl, thoroughly combine poppy seed and almond fillings.
Place 1 tablespoon filling at the wide edge of the triangle and roll
away from you. Place, point side down, on a parchment-lined baking
sheet forming into a crescent shape. Repeat with the remaining
triangles. Repeat wth remaining half of dough. Cover with plastic
and let crescents rise until doubled.

Heat oven to 375 degrees. Bake croissants about 20 minutes or until
golden brown. Cool completely. Combine confectioners' sugar and
enough water to make a runny glaze. Frost crescents and sprinkle
with toasted sliced almonds. Great with hot tea or coffee.

In Germany these croissants in honor of St. Martin are called
Martinshornchen.

From Barbara Rolek, Guide to Eastern European Food for About.com
http://easteuropeanfood.about.com
From: Simon Bao
 
MMMMM-------------------------------------------------

YK Jim


... Before joining a religion check out their holidays.

___ Blue Wave/QWK v2.20
--- Platinum Xpress/Win/WINServer v3.0pr5
 * Origin: Fidonet Since 1991 And Still Here. Join Us: www.DocsPl (1:123/140)