Text 12118, 135 rader
Skriven 2014-04-13 10:22:00 av Dave Drum (75385.cooking)
     Kommentar till en text av Fred A Ball
Ärende: Peachy Keen #3
======================
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Peach Galette
 Categories: Pies, Pastry, Fruits, Desserts, Dairy
      Yield: 6 servings
 
MMMMM---------------------------PASTRY--------------------------------
    3/4 c  Unbleached all-purpose
           - flour; + more for working
           - with the dough
      6 tb Whole wheat flour
      1 tb Granulated sugar
    1/2 ts (scant) salt
    1/2 c  + 1 tb cold unsalted butter;
           - in small chunks
      1 lg Egg
  1 1/2 ts Milk
      1 tb Beaten egg or heavy cream
           Turbinado sugar; for
           - sprinkling

MMMMM--------------------------FILLING-------------------------------
    1/2 c  Granulated sugar
      3 tb Unbleached all-purpose or
           - tapioca flour
    1/2 ts Ground cinnamon
      8    Soft peaches; peeled, halved
           - pitted, in 1/4" to 1/2"
           - wedges
 
  To make the pastry, combine the flours, granulated sugar,
  and salt in a food processor and pulse until blended.
  Scatter the butter over the flour mixture and pulse until
  it looks like coarse sand. (Alternatively, combine the
  flour, sugar, and salt in a bowl and work the mixture with
  a pastry blender until it has a sand-like texture.) In a
  small bowl or cup, whisk together the 1 egg and the milk
  until blended, pour into the food processor or bowl all at
  once, and pulse or gently mix by hand until the dough
  forms a rough clump. Do not overwork the dough to avoid
  toughness.
  
  Lightly flour a work surface. Transfer the dough to the
  floured surface, form it into a ball, and then flatten
  into a disk 1 to 1 1/2 inches thick. Don't knead it! Wrap
  it in plastic wrap and refrigerate for at least 1 1/2 to 2
  hours or for up to 1 day.
  
  When the dough is well chilled, preheat the oven to
  375øF/190øC.
  
  Remove the dough from the refrigerator and let it warm at
  room temperature for about 10 minutes. Meanwhile, make the
  filling. In a small bowl, stir together the granulated
  sugar, the flour, and the cinnamon, mixing well. Place the
  peaches in a bowl, sprinkle the sugar mixture over the
  top, and toss gently. (If the peaches are tart, you may
  want to add a little more sugar.)
  
  Lay a large sheet of parchment paper on a work surface and
  dust the parchment with flour. Place the dough on the
  floured parchment and roll it out into a round about 11
  inches in diameter and 1/8 inch thick. Transfer the pastry
  with the parchment to a rimmed or rimless baking sheet
  large enough to accommodate the pastry round comfortably.
  Starting 1 to 1 1/2 inches from the edge of the round,
  arrange the peach wedges in a single layer in concentric
  circles, continuing until you reach the center of the
  round. Fold the outer edges of the pastry over the
  peaches, creating overlapping folds as you work around the
  perimeter. If your peaches are extra juicy, leave the
  extra juice in the bowl so that the filling does not
  overflow in the oven. Brush the pastry border with 1
  tablespoon beaten egg and then sprinkle lightly with the
  turbinado sugar.
  
  Bake for 50 to 60 minutes, until the crust is golden and
  the filling is bubbling. If your galette has a lot of
  juice, you may want to place a second pan on the lowest
  rack in the oven under the baking sheet to catch any
  juices that overflow.
  
  Let the galette cool on the baking sheet on a wire rack.
  Cut into wedges to serve.
  
  Epicurious | August 2013
  
  by Marcy, Nikiko & David Mas Masumoto; The Perfect Peach
  
  Yield: Makes one 8 to 9-inch galette; serves 6 to 8
  
  MM Format by Dave Drum - 12 September 2013
  
  Uncle Dirty Dave's Archives
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Grilled Peaches Gonzales
 Categories: Fruits, Booze, Chilies, Citrus
      Yield: 4 Servings
 
      2 lg Ripe peaches
      2 lg Jalapenos
      1 oz Tequila
      1    Lime
      1 ts Olive oil
      4    Sprigs fresh rosemary
    1/4 ts Cayenne pepper
 
  Perfect on Chicken Hawks, or Beef in honor of ImPeaches.
  
  Split peach, rip out the seed.
  
  Waterboard Peaches in a shot of tequila, lime and olive
  oil, then bury them under a layer fresh rosemary. Torture
  the peach under a chemical bath of powdered cheyenne pepper.
  
  When it is done screaming, top it with a jalapeno half
  tombstone. Grill on a slow hot flame for a good 20 minutes
  until soft.
  
  Comes out looking like a tortured an bloodied peach.
  
  From: http://www.epicurious.com
  
  Uncle Dirty Dave's Archives
 
MMMMM

... An optimist is a person who starts a new diet on Thanksgiving Day.
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