Text 377, 83 rader
Skriven 2010-08-20 00:50:00 av Dale Shipp (1:261/1466.0)
     Kommentar till en text av Burton Ford
Ärende: Re: My gut strings 437
==============================
 -=> On 08-19-10  15:31,  Burton Ford <=-
 -=> spoke to Michael Loo about My gut strings 437 <=-

 BF> I still play Golf twice a week, we still deliver 'Meals On Wheels" a
 BF> couple a times a month, attend local plays, wine tastings, go out to
 BF> Dinner several times a week, and this Fall we are going on a four day
 BF> bus trip for Fall Foliage in New England.  It's a great life.
 
Good for you.  We did something similar a few years ago.  It was one of
the things that had been on our list of "want-to-do" for decades.  We
really enjoyed it.  Our trip started and ended at the Bradley Airport,
very near Enfield and so we spent some time with Sacerdote also.

Where all are you going?


MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Bread Pudding - John Folse
 Categories: Dessert, Cajun
      Yield: 1 servings
 
      5    10-inch loaves French bread
      1 qt Milk
      6    Whole eggs
  1 1/2 c  Sugar
    1/4 c  Vanilla
      1 tb Cinnamon
      1 tb Nutmeg
      1 tb Vegetable oil
      1 c  Raisins
      1 c  Chopped pecans
           -FOR SABAYON
      3    Egg yolks
    1/4 c  Sugar
    3/4 c  Dry white wine
    1/2 c  Praline liqueur
 
  2 Hours     6-8 Servings
  
  This recipe takes patience, but it is a true masterpiece.
  
  Slice French bread into one half inch round croutons. In a
  large mixing bowl, combine milk, eggs and sugar. Using a wire
  whisk, blend these three ingredients well.
  Add vanilla, cinnamon and nutmeg. Continue to blend until
  all ingredients are well mixed. Oil a ten inch cheesecake pan.
  Press one layer of French bread croutons into the bottom of the
  pan, making sure there are no void spaces. Sprinkle a small
  amount of pecans and raisins over this layer.
  Ladle in one third of the custard mixture. Carefully press the
  custard into the croutons using the tips of your fingers.
  Continue this process until all croutons and custard are used up.
  You may find that one to two cups of the custard mixture will remain
  once the pan has been filled. This is normal and you must
  continue to add the custard, a little at a time, firmly
  pressing into the croutons until all has been used. This may
  take an hour or so. The bread pudding is always best if allowed to set
  in the refrigerator overnight before cooking.
  preheat oven to 375 degrees F. Place the bread pudding pan
  into a larger pan filled with water. Cook in this water bath
  approximately one to one and a half hours. Allow to cool and serve
  with praeline sabayon.
  
  Place two inches of water in a one quart sauce pan over medium
  high heat Bring to a low boil, reduce to simmer and hold. In a
  heavy mixing bowl, whisk egg yolks and sugar until creamy,
  approximately three to five minutes. Set aside. In a saute pan over
  medium high heat, combine white wine and praline liqueur. Bring to a
  slow boil and, whisking constantly, add into the egg mixture
  Set the bowl on top of the sauce pan of water creating a double
  boiler, and continue to whip until mixture doubles in volume.
  Remove from heat and continue to whisk one to two minutes.
  From: Bill Birner                     Date: 18 Feb 94
 
MMMMM


... Shipwrecked on Hesperus in Columbia, Maryland. 23:55:34, 19 Aug 2010
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