Text 10426, 196 rader
Skriven 2014-03-03 06:21:00 av Dave Drum (1:18/200.0)
     Kommentar till en text av Fred A Ball
Ärende: The Strawbs #1
======================
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Strawberry Mascarpone Tart w/Port Glaze
 Categories: Pastry, Desserts, Cheese, Fruits, Wine
      Yield: 8 servings
 
MMMMM-------------------------TART SHELL------------------------------
  1 1/4 c  All-purpose flour
      3 tb Granulated sugar
    1/4 ts Salt; rounded
      7 tb Unsalted butter; in 1/2"
           - pieces
      1 lg Egg yolk
    1/2 ts Pure vanilla extract
    1/2 ts Fresh lemon juice
      3 tb Cold water

MMMMM--------------------------FILLING-------------------------------
  1 1/2 lb Strawberries; trimmed,
           - halved lengthwise
    1/3 c  Granulated sugar
    3/4 c  Ruby Port
      1 lb Mascarpone
    1/4 c  Confectioners sugar
      1 ts Fresh lemon juice
    1/2 ts Grated lemon zest
    3/4 ts Pure vanilla extract
 
  Equipment: a 10" fluted tart pan with removable bottom; pie
  weights or dried beans
  
  This time of year, you can't have too many fruit tarts.
  Here, ripe strawberries drizzled with Port glaze top a
  luxurious no-bake mascarpone filling. The press-in crust, by
  the way, is a breeze to make.
  
  Make tart shell: Blend together flour, sugar, salt, and
  butter in a bowl with your fingertips or a pastry blender
  (or pulse in a food processor) just until mixture resembles
  coarse meal with some roughly pea-size butter lumps. Beat
  together yolk, vanilla, lemon juice, and water with a fork,
  then drizzle over flour mixture and stir with fork (or
  pulse) until mixture comes together.
  
  Gently knead with floured hands on a lightly floured surface
  until a dough forms, then gently knead 4 or 5 times. Press
  into a 5-inch disk. Place in center of tart pan and cover
  with plastic wrap. Using your fingers and bottom of a
  flat-bottomed measuring cup, spread and push dough to evenly
  cover bottom and side of pan. Prick bottom of tart shell all
  over with a fork and freeze until firm, about 10 minutes.
  
  Preheat oven to 375oF/190oC with rack in middle.
  
  Line tart shell with foil and fill with pie weights. Bake
  until side is set and edge is pale golden, about 20 minutes.
  Carefully remove foil and weights and continue to bake until
  shell is deep golden all over, about 20 minutes more. Cool
  in pan, about 45 minutes.
  
  Make filling while tart shell cools:
  
  Stir together strawberries and granulated sugar in a bowl
  and let stand, stirring occasionally, 30 minutes. Strain in
  a sieve set over a small saucepan, reserving berries. Add
  Port to liquid in saucepan and boil until reduced to about
  1/4 cup, 10 to 15 minutes. Transfer to a small bowl to cool
  slightly.
  
  Meanwhile, whisk together mascarpone, confectioners sugar,
  lemon juice, zest, vanilla, and a pinch of salt until stiff.
  
  Assemble tart: Spread mascarpone mixture evenly in cooled
  tart shell, then top with strawberries. Drizzle Port glaze
  all over tart.
  
  Cooks' note: Tart shell can be baked 1 day ahead and kept at
  room temperature.
  
  by Andrea Albin
  
  Gourmet | April 2009
  
  Yield: Makes 8 servings
  
  MM Format by Dave Drum - 05 June 2011
  
  Uncle Dirty Dave's Archives
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Strawberry Shortcakes w/Vanilla-Orange Syrup
 Categories: Cakes, Desserts, Fruits
      Yield: 4 servings
 
MMMMM----------------------------CAKE---------------------------------
      4 lg Egg yolks
      2 lg Egg whites
    3/4 c  Sugar
      2 tb Whole milk
    1/2 ts Vanilla
    1/2 c  All-purpose flour
    1/4 ts Salt

MMMMM-------------------STRAWBERRIES IN SYRUP------------------------
      1    Vanilla bean; halved length
           - wise
    1/3 c  Sugar
    1/3 c  Water
  1 1/2 tb Fine grated fresh orange
           - zest (from 2 oranges)
    1/4 c  Fresh orange juice
      1 pt Strawberries (3/4 lb);
           - trimmed, quartered

MMMMM---------------------------CREAM-------------------------------
    1/4 c  Chilled heavy cream
      2 ts Sugar
      2 tb Sour cream
 
  Special Equipment: a 3- to 3 1/4-inch round cookie cutter
  
  Strawberries marinated in a vanilla-orange syrup add a new
  twist to these sponge-cake shortcakes.
  
  Make cake:
  
  Preheat oven to 350oF/175oC and butter an 8" by 2" square
  metal baking pan. Line bottom of pan with parchment or wax
  paper, then butter paper. Dust with flour, knocking out
  excess.
  
  Whisk together yolks, 1/2 cup sugar, milk, and vanilla in a
  large bowl until combined well. Whisk in flour and salt
  (batter will be thick).
  
  Beat whites with an electric mixer until they hold soft
  peaks. Gradually beat in remaining 1/4 cup sugar and beat
  until whites hold stiff, glossy peaks.
  
  Stir about one third of whites into batter to lighten, then
  fold in remaining whites in 2 more batches, gently but thoroughly.
  
  Transfer batter to baking pan, spreading evenly, and bake in
  middle of oven until pale golden and a tester comes out clean,
  14 to 16 minutes. Cool cake completely in pan on a rack (cake
  will shrink from sides of pan). When cool, run a sharp knife
  around side of cake if necessary and invert onto rack, then
  remove paper.
  
  Make strawberries in syrup:
  
  Scrape seeds from vanilla bean with tip of sharp knife into
  a small saucepan, then add pod. Add sugar, water, zest, and
  juice. Bring to a boil, stirring until sugar is dissolved,
  and boil 1 minute.
  
  Transfer to a bowl and chill 30 minutes. Pour syrup through
  a fine sieve into another bowl and discard solids. Gently
  stir in strawberries and let stand 15 minutes.
  
  Make cream:
  
  Beat together cream, sugar, and sour cream until mixture just
  holds stiff peaks.
  
  Assemble shortcakes:
  
  Cut 4 rounds from cake with cookie cutter.
  
  Generously brush both sides of each round with syrup from
  strawberry mixture and arrange, darker sides up, on plates.
  Spoon strawberries onto rounds and let stand 5 minutes to
  allow more syrup to soak into cake. Top rounds with dollops
  of cream and drizzle with remaining syrup.
  
  CooksA note: Cake may be baked 1 day ahead and kept in an
  airtight container at room temperature.
  
  June 2001 | Gourmet
  
  Serves 4
  
  Meal Master Format by Dave Drum - 14 June 2008
  
  Uncle Dirty Dave's Archives
 
MMMMM

... People say that life is the thing, but I prefer reading. -- Logan P. Smith
___ MultiMail/Win32 v0.49

--- Maximus/2 3.01
 * Origin: Get your COOKING fix here! - bbs.outpostbbs.net (1:18/200)