Text 11582, 125 rader
Skriven 2014-03-31 07:49:00 av Dave Drum (74910.cooking)
     Kommentar till en text av Fred A Ball
Ärende: It's The Berries #2
===========================
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Nectarine-Blackberry Crisp
 Categories: Fruit, Desserts, I scream, Citrus
      Yield: 12 servings
 
MMMMM--------------------------TOPPING-------------------------------
      1 c  All purpose flour
      6 tb (packed) golden brown sugar
      1 ts Fine grated lemon peel
    1/2 ts Salt
    1/2 c  Unsalted butter; melted
      1 ts Vanilla extract

MMMMM--------------------------FILLING-------------------------------
      2 lg Eggs
      1 c  Crème fraîche or sour cream
      1 ts Vanilla extract
      1 tb + 1/2 cup all purpose flour
      3 c  Blackberries
      4 md Nectarines; pitted, 1 1/2"
           - cubes
    1/4 c  Sugar
           Vanilla ice cream
 
  A crème fraîche custard is folded into the mixed-fruit
  filling of this elegant crisp.
  
  FOR TOPPING: Whisk flour, golden brown sugar, lemon peel,
  and salt in medium bowl to blend. Add melted butter and
  vanilla; stir until evenly moistened but crumbly.

  DO AHEAD: Can be made 4 hours ahead. Let stand at room
  temperature.
  
  FOR FILLING: Whisk eggs in large bowl to blend. Whisk in
  crème fraîche and vanilla. Add 1 tablespoon flour; whisk
  to blend. do ahead Can be made 4 hours ahead. Cover and
  chill. Rewhisk before continuing.
  
  Preheat oven to 375øF/190øC. 

  Butter 8" X 10" oval ceramic dish. Place berries and
  nectarines in large bowl. Sprinkle remaining 1/2 cup flour
  and sugar over; toss to coat. Transfer to prepared dish.
  Pour egg mixture evenly over fruit. Using fingers, crumble
  topping over fruit, distributing evenly.
  
  Bake crisp until custard is set and topping is golden
  brown, about 55 minutes. Let cool at least 10 minutes and
  up to 1 hour before serving.
  
  Scoop crisp into bowls. Serve with vanilla ice cream.
  
  by Diane Rossen Worthington
  
  Bon Appétit | June 2009
  
  Yield: Makes 12 servings
  
  MM Format by Dave Drum - 25 May 2009
  
  Uncle Dirty Dave's Archives
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Stawberry-Vanilla Swirled Frozen Pops
 Categories: Five, I scream, Desserts, Snacks
      Yield: 12 servings
 
      1 lb Strawberries; hulled,
           - halved
    1/2 c  Sugar
      2 ts Fresh lemon juice
      2 pt Premium vanilla ice cream
 
  Equipment: 12 (1/3-cup) ice pop molds or 12 paper cups
  and 12 wooden sticks
  
  No need to wait for the ice cream truck. These colorful
  homemade pops capture the warm-weather synergy of ripe
  strawberries and creamy vanilla. View more of our favorite
  recipes from this issue.
  
  Mash strawberries in a large bowl with a potato masher or
  a fork. Transfer to a 12-inch nonstick skillet along with
  sugar and lemon juice and boil over medium heat, stirring
  occasionally, until slightly thickened, about 10 minutes.
  Transfer to a bowl, then freeze, uncovered, until cold,
  about 10 minutes.
  
  Transfer ice cream to a microwave-safe bowl and microwave
  at 30 percent power in 10-second intervals, stirring,
  until softened, about 50 seconds total. Spread evenly in a
  13" X 9" baking dish and freeze while strawberry mixture
  chills.
  
  Dollop tablespoons of strawberry mixture all over ice
  cream, then swirl it gently through ice cream with a
  spoon. Spoon into molds (or into cups) and add sticks.
  Freeze until firm, about 1 1/4 hours (and up to 4 days,
  covered).
  
  COOKS’ NOTE: If you don’t want to make pops, freeze
  strawberry-topped ice cream until firm, then scoop into
  bowls.
  
  Recipe by Gina Marie Miraglia Eriquez
  
  May 2009 | Gourmet
  
  Serves 12
  
  MM Format by Dave Drum - 01 June 2009
  
  Uncle Dirty Dave's Archives
 
MMMMM

... It's quite a challenge to make people eat crab ice cream-Heston Blumenthal
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