Text 10699, 146 rader
Skriven 2014-03-09 06:37:00 av Dave Drum (74172.cooking)
     Kommentar till en text av Fred A Ball
Ärende: You're Still Nutz #2
============================
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Pears In Honey & Pine Nut Caramel w/Artisanal Cheese
 Categories: Desserts, Fruit, Cheese, Nuts
      Yield: 6 servings
 
    1/4 c  Unsalted butter
      3    Firm but ripe Bosc pears;
           Peeled, halved lengthwise,
           Cored
  3 1/2 tb Mild honey (such as orange
           Blossom or clover)
      4 oz Artisanal cheese; sliced or
           Crumbled, room temp
      3 tb Pine nuts
           Pn fine sea salt
 
  If your pears are on the dry side, the caramel will form
  more quickly than if they are juicy. Any variety of pears
  can be used in this recipe, but Bosc pears hold up
  especially well because of their firm texture. Almost
  any cheese would be great with the pears: Head to your
  local farmers' market or cheese shop and do some sampling.
  
  Cook unsalted butter in large non-stick skillet over medium
  high heat until beginning tobrown. Add pear halves, cut side
  down, to skillet. Drizzle honey over pears and swirl pan
  slightly to blend butter and honey. Reduce heat to medium,
  cover, and cook until pears are tender when pierced with
  paring knife, swirling skillet occasionally and adding a
  few tablespoons water to skillet if caramel sauce turns deep
  amber before pears are tender, about 12 minutes.
  
  Transfer pears, cut side up, to serving platter. Top pears
  with cheese. Return skillet with caramel sauce to med-high
  heat; add pine nuts to skillet and sprinkle lightly with sea
  salt. Cook until sauce in skillet is brown and bubbling,
  about 2 minutes. Spoon sauce over pears and serve.
  
  INGREDIENT TIP: To order artisanal American cheeses, go to
  artisanalcheese.com, murrayscheese.com, or cowgirlcreamery.com.
  
  Deborah Madison
  
  Makes 6 servings
  
  Bon Appétit | February 2008
  
  Meal Master Format by Dave Drum - 04 March 2008
  
  Uncle Dirty Dave's Archives
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Almond-Lemon Torte w/Fresh Strawberries
 Categories: Cakes, Fruits, Nuts, Citrus
      Yield: 9 servings
 
MMMMM----------------------------CAKE---------------------------------
           Mild olive oil (not
           Extra-virgin) for brushing
           Pan
           +=PLUS=+
      6 tb Olive oil
      4 tb Unsalted matzo meal;
           Divided
      2 c  Almond flour or almond meal
      1 c  Sugar; divided
      6 lg Eggs; separated
      2 tb Fresh lemon juice
      1 tb Orange juice
      2 ts Finely grated lemon peel
    1/2 ts Salt
    1/2 c  Sliced almonds

MMMMM---------------------SAUCE AND BERRIES--------------------------
      5 c  Sliced stemmed strawberries;
           Divided
      1 tb (or more) sugar
 
  A little bit of olive oil makes this cake especially moist.
  
  For cake:
  
  Preheat oven to 350øF/175øC. Brush 10-inch-diameter
  springform pan with oil. Line bottom with parchment paper
  round. Brush paper with oil. Place 2 tablespoons matzo
  meal in pan and shake to coat; tap out excess.
  
  Combine remaining 2 tablespoons matzo meal, almond flour,
  and 1/3 cup sugar in medium bowl; whisk to blend. Place egg
  yolks in large bowl; place egg whites in another large bowl.
  Add 1/3 cup sugar to yolks. Using electric mixer, beat yolk
  mixture until thick and fluffy. Beat in 6 tablespoons olive
  oil, then lemon juice, orange juice, and lemon peel. Mix in
  dry ingredients. Add 1/2 teaspoon salt to whites; using clean
  dry beaters, beat until soft peaks form. Gradually add 1/3
  cup sugar and beat until stiff but not dry. Fold whites into
  yolk mixture in 3 additions. Transfer batter to prepared pan.
  Sprinkle almonds over.
  
  Bake cake until golden brown and tester inserted into center
  comes out clean, about 40 minutes. Place pan on rack; cool
  cake completely in pan.
  
  DO AHEAD: Can be made 2 days ahead. Cover cake pan with foil
  and let stand at room temperature.
  
  For sauce and berries:
  
  Combine 2 cups sliced strawberries and 1 tablespoon sugar
  in processor; blend until smooth. Sweeten sauce with more
  sugar, if desired; transfer to small bowl.
  
  DO AHEAD: Can be made 1 day ahead. Cover and chill.
  
  Cut around cake; release pan sides.
  
  Cut cake into wedges. Serve with sauce and remaining sliced
  strawberries.
  
  * Sometimes labeled "ground almonds"; available at specialty
  foods stores and natural foods stores.
  
  Test-kitchen tip: If you can't find almond flour in the
  market, make your own by grinding almonds in the processor
  to a fine powder.
  
  Diane Rossen Worthington
  
  Bon Appétit | April 2008
  
  Makes 8 to 10 servings
  
  Meal Master Format by Dave Drum - 11 May 2008
  
  Uncle Dirty Dave's Archives
 
MMMMM

... Pepper is small in quantity and great in virtue. - Plato
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