Text 11015, 113 rader
Skriven 2014-03-18 06:34:00 av Dave Drum (74445.cooking)
     Kommentar till en text av Fred A Ball
Ärende: Hic! #2
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MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Brandied Plum Clafoutis
 Categories: Desserts, Fruits, Booze, Citrus
      Yield: 4 servings
 
      4 tb Salted butter; melted,
           - divided
  1 1/2 lb Plums; pitted - 1 plum
           Sliced thin, others cut in
           - 1/2" cubes
      7 tb + 1/2 c  sugar; divided
      4 tb Brandy; divided
    1/4 c  Thawed frozen orange juice
           - concentrate
    1/2 c  Heavy whipping cream
      3 tb All purpose flour
      2 lg Eggs
 
  These warm, pudding-like individual desserts are the perfect
  use for those last-of-the-season plums. If you'd like, sift
  some powdered sugar over the clafoutis before serving.
  
  Preheat oven to 375°F. Brush six 5-inch diameter, 1" high
  oven proof dishes with 1 tablespoon melted butter; place
  dishes on rimmed baking sheet. Cook diced plums, 4 tb sugar,
  and 2 tb brandy in medium skillet over medium-high heat until
  juices bubble thickly, stirring often, about 5 minutes.
  Cover; cook until plums are just tender, stirring occasionally,
  2 to 3 minutes.
  
  Using slotted spoon, divide diced plums among prepared dishes.
  Add orange juice concentrate to juices in skillet; stir to
  blend. Pour into 1-cup measuring cup. Add remaining 2 tb
  brandy, then enough cream to measure 3/4 cup total.
  
  Whisk 1/2 cup plus 2 tablespoons sugar and flour in large
  bowl. Whisk in cream mixture, eggs, and remaining 3 tb
  melted butter. Spoon batter over plums in dishes. Top with
  plum slices; sprinkle with remaining 1 tablespoon sugar.
  
  Bake clafoutis until puffed and crusty and center is just
  set, about 30 minutes. Cool 15 minutes and serve warm.
  
  by The Bon Appétit Test Kitchen
  
  Bon Appétit | September 2008
  
  Makes 6 servings
  
  Meal Master Format by Dave Drum - 23 September 2008
  
  Uncle Dirty Dave's Archives
 
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MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Blueberries In Gin Syrup
 Categories: Booze, Fruit, Desserts
      Yield: 6 servings
 
      1 c  Water
    3/4 c  Sugar
     15    Juniper berries, crushed
      1    (4") rosemary sprig
      2 pt Blueberries
    1/4 c  Dry gin

MMMMM--------------------------GARNISH-------------------------------
           Mint sprigs
 
  An aromatic syrup that calls to mind the clean smell of the
  forest enhances the flavor of fresh blueberries. Also, since
  it’s poured over the berries while hot, it colors them a
  gorgeous sapphire and softens them, making their burst in
  the mouth even more intense.
  
  Boil water, sugar, juniper berries, rosemary, and a pinch
  of salt in a small saucepan, stirring until sugar has
  dissolved, until reduced to about 3/4 cup, 10 to 12 mins.
  
  Put blueberries in a heatproof bowl and strain syrup through
  a sieve over berries. Stir in gin. Macerate until completely
  cooled, about 30 minutes.
  
  Cooks’ notes:
  
  Juniper berries can be found in the spice section of your
  supermarket.
  
  Syrup can be used without gin if desired.
  
  Blueberries can be macerated in syrup with gin, chilled,
  up to 1 day.
  
  Recipe by Ian Knauer
  
  August 2008 | Gourmet
  
  Serves 6
  
  Meal Master Format by Dave Drum - 18 August 2008
  
  Uncle Dirty Dave's Archives
 
MMMMM
 

... By the time I'd grown up, I naturally supposed I'd be grown up.
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