Text 10814, 153 rader
Skriven 2014-03-12 05:39:00 av Dave Drum (74268.cooking)
     Kommentar till en text av Fred A Ball
Ärende: Get Bread #1
====================
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Ginger-Pecan Scones
 Categories: Desserts, Nuts, Breads, Herbs
      Yield: 12 servings
 
      3 c  All purpose flour
    2/3 c  Plus 1 tablespoon sugar
      1 tb Baking powder
  1 1/2 ts Ground ginger
    1/2 ts Baking soda
     12 tb Chilled, unsalted butter; in
           - 1/2" cubes
  1 1/3 c  Pecan halves; toasted,
           - chopped
    1/2 c  + 3 tb chopped crystalized
           - ginger
      1 c  + 1 1/2 tb buttermilk
  1 1/2 ts Fine grated, peeled fresh
           - ginger
      1 ts Vanilla extract
 
  Preheat oven to 425øF/220øC. Line large baking sheet with
  parchment. Whisk flour, 2/3 cup sugar, baking powder, ground
  ginger, 3/4 teaspoon salt, and baking soda in large bowl.
  Add butter; using fingertips, blend butter into flour until
  coarse meal forms. Toss in pecans and 1/2 cup crystallized
  ginger. Whisk 1 cup buttermilk, grated ginger, and vanilla
  in measuring cup. Form well in center of dry ingredients.
  Add buttermilk; stir with fork until moist clumps form.
  Transfer to lightly floured surface. Knead just until dough
  comes together; divide in half. Form each half into 6
  1/2-inch disk. Cut each disk into 6 wedges. Transfer to
  sheet. Brush with 1 1/2 tablespoons buttermilk. Sprinkle
  with 1 tablespoon sugar and 3 tablespoons crystallized
  ginger; press to adhere.
  
  Bake scones until golden and toothpick inserted horizontally
  into center comes out clean, about 20 minutes. Cool scones
  on sheet on rack.
  
  by The Bon Appétit Test Kitchen
  
  Bon Appétit | April 2011
  
  Yield: Makes 12 scones
  
  MM Format by Dave Drum - 21 April 2011
  
  Uncle Dirty Dave's Archives
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Bread & Butter Pudding
 Categories: Puddings, Desserts, Breads, Fruits, Dairy
      Yield: 12 servings
 
      5 tb Unsalted butter; softened
      5    Small, soft, round rolls; 10
        oz Total, in 1" slices
    1/2 c  Golden raisins
  3 1/3 c  Whole milk
  3 1/3 c  Heavy cream
    1/8 ts Fine sea salt
      2    Vanilla beans; split
           - lengthwise
      5 lg Eggs
  1 1/4 c  Sugar
      2 tb Apricot jam
      2 tb Confectioners' sugar for
           - dusting
 
  Special equipment: A 9- by 13- by 2-inch rectangular
  ovenproof dish, a large roasting pan or rimmed baking sheet,
  and a pastry brush
  
  Chef Anton Mosimann of Mosimann's London has orchestrated
  numerous royal celebrations, including Queen Elizabeth II's
  Golden Jubilee and Prince Charles' 50th birthday. He also
  holds a Royal Warrant of Appointment from the Prince of
  Wales.
  
  Mosimann's Bread and Butter Pudding is made with less bread
  and more custard than traditional recipes. He says the royal
  family loves his lighter version, and he recommends it for
  parties because guests won't feel too full.
  
  Position a rack in the middle of the oven and preheat to
  325øF/160øC. Butter a 9- by 13- by 2-inch rectangular
  ovenproof dish.
  
  Spread the remaining butter on one side of each bread slice.
  Arrange the bread slices, buttered side up, in one layer on
  the bottom of the prepared dish. Sprinkle with the raisins
  and set aside.
  
  In a large saucepan, combine the milk, heavy cream, and
  salt. Using the blade of a small, sharp knife, scrape the
  seeds from the vanilla beans into the mixture; add the
  scraped vanilla beans. Place the pan over moderate heat and
  bring to a boil. Remove from the heat.
  
  In a large bowl, whisk together the eggs and sugar until
  pale yellow, about 1 minute. Whisk about 1 cup of the hot
  milk mixture slowly into the egg mixture to raise the
  temperature without cooking the eggs. Gradually whisk in the
  remaining milk mixture, whisking until fully combined. Pour
  the custard through a fine-mesh sieve into a large bowl and
  discard the vanilla beans.
  
  Pour the custard over the bread. The bread will float to the
  top-use a spatula to gently press down on the slices, making
  sure they are completely covered in custard. Place the dish
  in a large roasting pan or rimmed baking sheet and add
  enough warm water to the pan to reach about halfway up the
  sides of the dish.
  
  Bake the pudding for 30 minutes, then use a spatula to
  gently press down on the bread slices. Continue baking until
  the pudding is puffed and set but still jiggles in the
  center, about 30 more minutes. Transfer the pudding in its
  water bath to a rack to cool slightly.
  
  Meanwhile, in a small saucepan over low heat, warm the
  apricot jam with 1 tablespoon of water, stirring
  occasionally until liquefied, about 1 minute.
  
  Carefully remove the pudding from the water bath, then brush
  the surface with the warm apricot jam. Dust the top with the
  confectioners' sugar and serve warm. DO AHEAD: The bread and
  butter pudding can be prepared ahead, covered, and
  refrigerated up to two days. Reheat the entire dish in a
  water bath in a 325øF/160øC oven until the center is warm.
  Individual portions can be reheated in a toaster oven.
  
  by Anton Mosimann; Mosimann's London
  
  Epicurious | April 2011
  
  Yield: Makes 12 servings
  
  MM Format by Dave Drum - 05 May 2011
  
  Uncle Dirty Dave's Archives
 
MMMMM

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