Text 12210, 110 rader
Skriven 2014-04-16 05:42:00 av Dave Drum (75457.cooking)
     Kommentar till en text av Fred A Ball
Ärende: Mo' Scream #1
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MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Lemon Ice Cream & Raspberry Granita Sundaes
 Categories: Five, I scream, Fruits
      Yield: 2 servings
 
     16 oz Frozen unsweetened
           - raspberries; thawed
      2 tb + 1/2 c  sugar
  1 1/2 c  Premium lemon ice cream
 
  Puree raspberries in processor until almost smooth. Transfer
  to fine-mesh strainer set over medium bowl. Using silicone
  spatula, press on solids to extract puree. Discard seeds in
  strainer. Transfer 1/3 cup puree to small bowl; add 2
  tablespoons sugar and stir until sugar dissolves. Cover;
  chill for sauce.
  
  Bring 3/4 cup water and 1/2 cup sugar to boil in pan,
  stirring until sugar dissolves. Cool syrup. Stir syrup into
  remaining puree in medium bowl for granita. Transfer to
  8x8x2-inch glass baking dish. Freeze until mixture begins to
  set, stirring every 45 minutes to break up large pieces, 2
  to 3 hours. Cover; freeze until firm, about 6 hours. 

  DO AHEAD: Sauce and granita can be made 1 day ahead. Keep
  sauce chilled and granita frozen.
  
  Using fork, scrape surface of granita to form crystals.
  Place scoop of lemon ice cream in each of 2 dessert glasses.
  Top each with scoop of granita; drizzle with raspberry
  sauce. Top with scoop of ice cream, then scoop of granita;
  drizzle with sauce.
  
  by Jodi Liano
  
  Bon Appétit | February 2011
  
  Yield: 2 servings
  
  MM Format by Dave Drum - 14 February 2011
  
  Uncle Dirty Dave's Archives
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Maple-Pecan Sundaes w/Candied Bacon
 Categories: I scream, Desserts, Pork, Nuts, Citrus
      Yield: 6 servings
 
      4 sl Bacon
      2 tb Maple sugar; divided
    3/4 c  Pure maple syrup
      2    Cinnamon sticks; broken in
           - half
      1 tb Fresh lemon juice
      1 tb Fine chopped crystallized
           - ginger
    1/2 c  Pecan halves; toasted
           Vanilla ice cream
 
  Bacon and maple are a classic combination. Here, the dynamic
  flavor duo teams up in a sweet-and-salty maple sauce studded
  with caramelized bacon. The sauce is spooned over ice cream
  and sprinkled with toasted pecans to create the ultimate
  sundae. Serve any leftover sauce with pancakes or waffles.
  
  Preheat oven to 400øF/205øC. Line rimmed baking sheet with
  foil. Place rack in center of foil. Lay bacon slices on
  rack. Sprinkle 1 tablespoon maple sugar evenly over bacon.
  Bake until sugar is melted, about 8 minutes. Sprinkle
  remaining 1 tablespoon sugar over same side of bacon. Bake
  until bacon is deep brown and glazed, 12 to 14 minutes
  longer. Remove from oven.
  
  Preheat broiler. Broil bacon until sugar on top bubbles
  thickly, watching closely to prevent burning, 1 to 2
  minutes. Cool bacon completely on rack. Cut into 1/4-inch
  dice.
  
  Combine maple syrup and cinnamon sticks in deep medium
  saucepan and bring to boil over medium-high heat. Reduce
  heat to medium and simmer until sauce is thickened and
  reduced to 1/2 to 2/3 cup, about 5 minutes. Remove cinnamon
  sticks. Mix lemon juice and ginger into sauce.

  DO AHEAD: Can be made 2 hours ahead. Let stand at room
  temperature.
  
  Stir pecans and bacon into maple sauce. Scoop ice cream into
  dessert dishes. Spoon sauce over and serve.
  
  by Lori Longbotham
  
  Bon Appétit | October 2010
  
  Yield: Makes 6 servings
  
  MM Format by Dave Drum - 28 September 2010
  
  Uncle Dirty Dave's Archives
 
MMMMM

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