Text 8055, 97 rader
Skriven 2011-03-06 20:39:00 av JIM WELLER (1:123/140)
     Kommentar till en text av ELEANOR CREIGHTON
Ärende: Blueberry Jam
=====================
-=> Quoting Eleanor Creighton to All <=-

 EC> Blueberry Jam Cooked

 EC> If Blueberries are picked [...] only half ripe, at the red
 EC> instead of the blue stage, the result is a jam far more
 EC> flavourful than usual. Almost like jam made with Scandinavian
 EC> Lingon Berries.

Good tip!

Another thing one can do to add zip is add a little lemon juice and
finely minced lemon peel.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Mixed Berry Tart
 Categories: Vegetarian, Pies, Fruit
      Yield: 12 Servings
 
           PASTRY CREAM:
      2 c  Milk or oat milk
    1/3 c  Sugar
      1 pn Salt
    1/2 c  Unbleached flour
    1/2 ts Vanilla extract
      4 dr Orange oil or extract
           CRUST:
      1 c  Unbleached flour
    1/3 c  Whole wheat pastry flour
    1/3 c  Canola oil
      3 tb Sugar
    1/2 ts Baking powder
      1 pn Salt
      3 tb Ice water
           BERRY SAUCE:
      3 c  Whole berries; 3 varieties:
           Strawberries, raspberries
           Blueberries and blackberries
    1/3 c  Apple jelly
 
  This dessert has the look and flavor of a free-standing bakery
  tart, complete with pastry cream. If using strawberries and
  blackberries, choose ones that are uniform in size.
  
  Pastry cream: In medium saucepan, whisk together 1 1/2 cups milk,
  sugar and salt. Put flour into small bowl. Add remaining 1/2 cup
  milk little by little, stirring to make a smooth paste. Press
  paste through sieve with wooden spoon into saucepan with
  milk-sugar mixture. Add vanilla and orange oil or extract.
  Stirring constantly, bring to a boil over medium heat. Continue
  cooking and stirring 6 minutes longer. Scrape into bowl using
  spatula. Place plastic film directly on top and chill 4 to 6
  hours. (Makes 2 cups.)
  
  Crust: In food processor, combine flours, oil, sugar, baking
  powder and salt. With motor running, add ice water by the
  tablespoonful and process just until dough comes together, about 4
  minutes. Turn dough out on work surface and briefly knead into a
  ball. Wrap and chill in refrigerator about 1 hour.
  
  Preheat oven to 375 degrees. Coat 9-inch tart pan with nonstick
  cooking spray. Place two 15-inch lengths of wax paper on counter,
  overlapping in middle. Place dough in middle. Cover with two
  additional sheets of overlapping wax paper. Roll dough out into
  13. to 14-inch circle about 1/8 inch thick. Carefully peel wax
  paper from top and transfer dough to tart pan. Ease dough into
  pan, pat evenly and press edges into sides of pan. Press with
  tines of fork around top of crust to make decorative design. Prick
  bottom of dough at 1 inch intervals with fork. Bake until crust is
  golden and edges begin to shrink from sides of pan, 15 to 18
  minutes. Remove to wire rack and let cool. Remove side of pan and
  slide crust onto serving plate using spatula.
  
  Spread cooled pastry cream evenly into baked tart shell. Arrange
  berries in concentric rings over pastry cream, larger berries
  should be outside, smaller berries toward center. Heat apple jelly
  in small nonaluminum saucepan until melted, whisking to make
  smooth. With pastry brush, dab and brush apple jelly over tops of
  berries. To serve, slice with serrated knife into 12 equal pieces.
  
  Recipe by: Vegetarian Times, July 1998
  From: Kathleen Schuller
 
MMMMM


Cheers

YK Jim


... I was Alan Greenspan's jokesmith.

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