Text 11077, 184 rader
Skriven 2014-03-19 19:04:04 av Dave Drum (1:261/38)
  Kommentar till text 11032 av Fred A Ball (1:123/140)
Ärende: Out of Wine, Dude #1
============================
-=> FRED A BALL wrote to DAVE DRUM <=-

 FAB> Boy Dave your got some good looking recipes.  There are several I will
 FAB> have to try soon and some I will try on my unsuspecting neighbor, who
 FAB> thinks I should have been a chef.  (VBG)

 FAB> I really do appriceate them.

As the header on the post says, I'm out of wine/dessert recipes. So, here are a
couple bonus recipes from the file ....

 FAB> Phread

Funny, you don't look like the Doonesbury character in the pajamas. Oddly, the
file to which I exported the dessert recipes is "00PHREAD.PFE (my text editor
extension).

MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Chess Pie w/Pineapple Salsa & Caramel Sauce Pt 1
 Categories: Pies, Fruits, Citrus, Booze, Dairy
      Yield: 6 servings

MMMMM---------------------------DOUGH--------------------------------
  1 1/2 c  All-purpose flour
      3 tb Granulated sugar
    3/4 ts Salt
  3 1/2 tb Cold unsalted butter; in
        sm Pieces
      2 tb Cold shortening
      4 tb To 5 tbice water

MMMMM---------------------------SALSA--------------------------------
      3 tb Oil; divided
      1    Pineapple; peeled, sliced in
           - 1/2" rounds
      1 tb Grated lime zest
    1/4 c  Fresh lime juice
      1 tb Dark rum
      3 tb Packed light brown sugar

MMMMM-----------------------CARAMEL SAUCE----------------------------
      1 c  Granulated sugar
    1/4 c  Water
      2 tb Unsalted butter; softened
    1/2 c  Heavy cream; room temp
  1 1/2 tb Plain Greek-style yogurt;
           - room temp

MMMMM--------------------------FILLING-------------------------------
      4    Whole large eggs
      2 lg Egg yolks
  1 1/2 c  Granulated sugar
      3 tb Unsalted butter; melted
  2 1/2 tb Cornmeal
    1/2 c  Well-shaken buttermilk
      1 ts Kosher salt
  1 1/2 ts Pure vanilla extract
    1/2 ts Grated nutmeg

  Equipment: a 9" round tart pan (1" deep) with removable
  bottom; pie weights or dried beans

  The glory of a chess pie is its rich custard filling (long
  ago also used to fill tartlets called cheesecakes, hence the
  name). The secret to the accompanying salsa is to panfry the
  pineapple until it's charred, bringing out the fruit's
  acidic, musky qualities. And as for the last-minute drizzle
  of caramel sauce-how bad could that be?

  Make dough: Stir together flour, sugar, and salt in a large
  bowl (or pulse in a food processor). Add butter and
  shortening and blend with your fingertips or a pastry
  blender (or pulse) just until mixture resembles coarse meal
  with some roughly pea-size butter lumps. Drizzle 4
  tablespoons ice water evenly over mixture and gently stir
  with a fork (or pulse) until incorporated.

  Squeeze a small handful: If dough doesnÆt hold together, add
  more ice water, 1/2 tablespoon at a time, stirring (or
  pulsing) until incorporated. (Do not overwork dough or
  pastry will be tough.)

  Turn out dough onto a work surface and form into a ball,
  then flatten into a 5-inch disk. Chill, wrapped in plastic
  wrap, until firm, at least 1 1/2 hours.

  Make salsa while dough chills: Heat 2 tablespoons oil in a
  12" heavy skillet over high heat until it shimmers. Sear
  pineapple in 2 batches, turning once, until well blackened,
  about 6 minutes per batch, adding remaining tablespoon oil
  between batches. Transfer to paper towels to drain and cool
  briefly, then cut pineapple into 1/4-inch pieces, discarding
  core.

  Whisk together lime zest, lime juice, rum, and brown sugar
  in a medium bowl. Stir in pineapple and chill until ready to
  use.

  CONTINUED IN PART TWO

  by Edward Lee

  Gourmet | October 2009

  Yield: Makes 6 servings

  MM Format by Dave Drum - 15 March 2011

  Uncle Dirty Dave's Archives

MMMMM

MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Chess Pie w/Pineapple Salsa & Caramel Sauce Pt 2
 Categories: Pies, Fruits, Citrus, Booze, Dairy
      Yield: 6 servings

           CONTINUED FROM PART ONE

  Make caramel sauce: Bring sugar and water to a boil in a
  10" heavy skillet, stirring until sugar has dissolved,
  then wash down any sugar crystals from side of skillet
  with a pastry brush dipped in cold water. Boil, without
  stirring, swirling pan occasionally, until dark amber, 7
  to 8 minutes. Cool minutes, then whisk in butter, cream,
  and yogurt. Transfer to a bowl and chill.

  Make tart shell: Preheat oven to 375øF/190øC with rack in
  middle.

  Roll out dough on a lightly floured surface with a lightly
  floured rolling pin into an 11-inch round (about 1/8 inch
  thick), then fit into tart pan. Trim excess dough flush with
  rim, then press side to make dough come up slightly above
  rim. Lightly prick bottom all over with a fork, then chill
  30 minutes.

  Line tart shell with foil and fill with pie weights. Bake on
  a baking sheet until side is set and edge is pale golden,
  about 15 minutes. Carefully remove foil and weights and
  continue to bake until pale golden all over, about 25
  minutes more, loosely covering edges with foil if they get
  too dark. Cool shell in tart pan 15 minutes.

  Make filling and bake pie: Reduce oven temperature to
  350øF/175øC.

  Whisk together eggs, yolks, and sugar in a large bowl, then
  whisk in remaining ingredients. Transfer filling to tart
  shell and bake until a light crust forms on top and filling
  is set 3 inches from edge but center is still wobbly, 45 to
  50 minutes (filling will be slightly puffed and will
  continue to set as it cools).

  Serve slightly warm or at room temperature, topped with
  pineapple salsa and drizzled with caramel sauce.

  Cooks' notes: Dough can be made 1 day ahead and chilled.

  Pineapple salsa and caramel sauce can be made 2 days ahead
  and chilled separately. Bring to room temperature before
  serving.

  Chess pie can be baked 8 hours ahead and kept at room
  temperature.

  by Edward Lee

  Gourmet | October 2009

  Yield: Makes 6 servings

  MM Format by Dave Drum - 15 March 2011

  Uncle Dirty Dave's Archives

MMMMM

... Wine is the most healthful and most hygenic of beverages. - Louis Pasteur

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