Text 12295, 137 rader
Skriven 2014-04-18 11:50:00 av Dave Drum (1:18/200.0)
     Kommentar till en text av Fred A Ball
Ärende: Feel Like A Nut? #1
===========================
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Maple Pots De CrOme w/Almond Praline
 Categories: Desserts, Nuts, Eggs
      Yield: 4 servings
 
MMMMM--------------------------CUSTARD-------------------------------
      6 lg Egg yolks
    1/3 c  Maple sugar
      2 tb (packed) dark brown sugar
    1/8 ts Imitation maple extract
        pn Kosher salt
  1 1/2 c  Heavy whipping cream

MMMMM--------------------------PRALINE-------------------------------
      2 tb Sliced almonds
      3 tb Sugar
      1 tb Water
      1 ts Light corn syrup
        pn Kosher salt
 
  SPECIAL EQUIPMENT: 4 3/4-cup ramekins or custard cups
  
  The crunchy praline is a nice contrast to the smooth,
  rich custard.
  
  FOR PRALINE: Preheat oven to 375oF/190oC. Scatter almonds
  on small rimmed baking sheet. Bake almonds until golden
  brown, about 3 minutes. Remove from oven. Push almonds
  together in 4" square on sheet and cool.
  
  Stir sugar, 1 tablespoon water, corn syrup, and coarse salt
  in small heavy saucepan over low heat until sugar dissolves.
  Increase heat; boil without stirring until syrup is dark
  amber, occasionally swirling pan and brushing down sides
  with wet pastry brush, about 5 minutes. Immediately pour
  caramel evenly over almonds, coating completely. Let stand
  until cold and hard, about 30 minutes. Break praline into
  pieces or process to coarse crumbs.

  DO AHEAD: Can be made 4 days ahead. Store airtight at room
  temperature.
  
  FOR CUSTARD: Preheat oven to 325oF/163oC.
  
  Arrange four 3/4-cup ramekins or custard cups in 13" X 9"
  X 2" metal baking pan. Whisk yolks, both sugars, extract,
  and salt in medium bowl to blend. Gradually whisk in
  cream. Divide custard among ramekins. Pour enough hot
  water into baking pan to come halfway up sides of
  ramekins.
  
  Bake custards until center is just set, about 35 minutes.
  Transfer to work surface; let stand 15 minutes. Chill
  uncovered until cold, at least 2 hours. Cover; chill
  overnight.
  
  Sprinkle praline over custards.
  
  by Lori Longbotham
  
  Bon AppOtit | October 2010
  
  Yield: Makes 4
  
  MM Format by Dave Drum - 28 October 2010
  
  Uncle Dirty Dave's Archives
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Chocolate Truffles
 Categories: Five, Candies, Chocolate, Nuts
      Yield: 33 servings
 
     12 oz Semi-sweet or bittersweet
           - chocolate
    2/3 c  Heavy cream
      2 tb Dutch processed cocoa
           - powder
      2 tb Confectioner's sugar
      3 tb Fine chopped unsalted
           - pistachios, almonds, or
           - hazelnuts
 
  People think of truffles as such a luxurious item, yet they
  couldn't be easier to make. Pop one in your mouth for a
  mid-afternoon snack or serve as a small delicious bite at
  the end of a large meal. There is so much buzz out there
  lately about the good effects of chocolate-hey, think of it
  as health food!
  
  Finely chop the chocolate by hand or in a food processor
  fitted with a metal blade, and place in a medium bowl. Pour
  the cream into a small heavy saucepan. Bring to a rolling
  boil over medium heat. Pour the cream over the chocolate.
  With a wooden spoon, gently stir to melt the chocolate.
  DonAt whisk or stir too strongly or you will incorporate
  air. Cover. Chill until firm, about 2 hours.
  
  Line a baking sheet with parchment or waxed paper. With a
  small melon baller or ice-cream scoop, drop mixture by
  rounded teaspoonfuls onto prepared sheet. Freeze until firm,
  about 20 minutes.
  
  Place the cocoa, confectionerAs sugar, and chopped nuts into
  3 separate shallow bowls.
  
  Roll 1/3 of the balls into the cocoa mixture, 1/3 into the
  confectionerAs sugar, and 1/3 into the chopped nuts. Quickly
  roll between your palms to form them into a perfect round
  shape. You may need to re-roll in the nuts or sugar if too
  much falls off. Return to parchment-lined baking sheet or
  other parchment-lined container, in a single layer. Cover
  with plastic and chill until ready to serve. Can be made 10
  days ahead; keep refrigerated.
  
  by Susie Fishbein - Passover by Design: Picture-Perfect
  Kosher by Design< Recipes for the Holiday
  
  Epicurious | March 2011
  
  Yield: Makes 30 to 36 truffles
  
  MM Format by Dave Drum - 05 May 2011
  
  Uncle Dirty Dave's Archives
 
MMMMM

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