Text 5681, 114 rader
Skriven 2011-01-10 22:05:00 av JIM WELLER (1:123/140)
     Kommentar till en text av HAP NEWSOM
Ärende: big and not so big rivers
=================================
-=> Quoting Hap Newsom to Jim Weller <=-

 HN> Mackenzie – Peace – Finlay = 2,637 miles
 HN> 13th place worldwide

 HN> Mississippi – Missouri – Jefferson= 3,902 miles...over
 HN> a thousand "extra" miles  4th place worldwide

Yes, I have conceded.

 -> And a very weird recipe, to cap this off:

 HN> It's only weird if you're not from locust
 HN> eating lands (grin).

I tried fried grasshoppers dipped in honey once; I was not
impressed.

Today's thought...

Coffee... many countries could be conquered before 9:00 am if their
population were to be deprived of this magic elixir.

A better use for honey...

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

     Title: Honeyed Nut Tart 
Categories: Spanish, Pies, Nuts
  Servings: 4

           CRUST:
  1 3/4 c  all purpose flour
    1/3 c  powdered sugar
      1 ts salt
     10 TB chilled unsalted butter, cut
           into small cubes
      1    orange, zested and juiced
           FILLING:
      1 c  whipping cream
    1/2 c  sugar
    1/4 c  (packed) brown sugar
    1/4 c  dark honey
    1/2 c  coarsely chopped walnuts,
           roasted
    1/2 c  almonds, roasted
    1/2 c  shelled unsalted pistachios,
           roasted
    1/2 c  hazelnuts, roasted
    1/2 c  unsalted cashews, roasted
  1 1/2 ts orange blossom water
        pn salt
    1/4 c  sliced blanched almonds

This tart is inspired by a pastry eaten in a little pasteleria
(pastry shop) in Barcelona. It had a buttery cookie base that was
firm, crumbly and not too sweet, like a very dense shortbread.

This tart is the closest I've come. It has the same combination of
nuts and honey and orange blossom on a crisp shortbread crust, but
the filling for this tart is gooey like a pecan pie instead of being
sticky and chewy like the original. 

Adapted from Bon Appetit

To make the crust, combine flour, icing sugar and salt in a food
processor, and blend to mix. Add butter and orange zest, and pulse a
few times until the butter is mostly incorporated and mixture
resembles coarse meal. Add 2 tbsp juice from the orange, and pulse
again until moist clumps start to form. If the dough looks too dry,
continue adding orange juice a teaspoon at a time until the dough
begins to clump together.

Turn out onto a 10-inch tart pan with removable bottom. Press dough
evenly onto the bottom and up the sides of the pan. Transfer to the
freezer to chill for 30 minutes.

Preheat the oven to 350F.

While the dough chills, prepare the filling. In a medium saucepan
set over medium-high heat, combine the cream, sugar, brown sugar and
honey. Bring the mixture to a boil, stirring occasionally, until the
sugar dissolves. Continue cooking, stirring constantly, for another
4 minutes or until the syrup is dark and slightly thickened. Remove
from heat, and stir in the toasted nuts and orange blossom water (do
not add the sliced almonds just yet, though).

Once the crust is fully chilled, spoon in the prepared filling.
Scatter the sliced almonds evenly over top.

Bake in preheated oven until the crust is golden and filling is dark
brown and bubbly, about 35-40 minutes. Transfer the tart pan to a
wire rack to cool completely.

Once the tart is cooled, carefully remove the pan edges. Serve the
tart in very thin wedges (it's seriously rich stuff), accompanied by
a pot of strong coffee or black tea. 

  From: Isabelle Boucher, Http://Messycook
 
MMMMM-------------------------------------------------



Cheers

YK Jim


... Who was the saint who drove the grasshoppers out of Finland?

___ Blue Wave/QWK v2.20
--- Platinum Xpress/Win/WINServer v3.0pr5
 * Origin: Doc's Place BBS Fido Since 1991 docsplace.tzo.com (1:123/140)