Text 12351, 92 rader
Skriven 2014-04-19 23:53:00 av Dale Shipp (1:261/1466.0)
  Kommentar till text 12310 av Jim Weller (1:123/140)
Ärende: Re: Green mango 497
===========================
 -=> On 04-18-14  20:07,  Jim Weller <=-
 -=> spoke to Michael Loo about Green mango 497 <=-

 ML> they should be very soft
 ML> and sweet - the ones I've had in Asia have been; perhaps they
 ML> don't ripen so well off the tree.

 JW> I am attempting to ripen the remaining two by placing them in a
 JW> clear plastic bag with a sacrificial banana, in a sunny part of the
 JW> kitchen.
 
I have heard that putting them all into a brown paper bag works best.
Not sure, nor can I fathom why one method would be better than the
other.  I believe it is basically the gas given off by the ripening
banana that does the trick.


MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Christopsomo tis Kirias Zinis
 Categories: Greek, Breads, Holiday
      Yield: 3 Servings
 
  4 1/2 c  Semolina flour
  2 1/4 c  Sugar
      3 tb Freshly ground cinnamon
      1 tb Freshly ground anise
      1 tb Freshly ground coriander
      2 ts Freshly ground cloves
      3    Oranges
      6    Tangerines
  2 1/2 c  Dried currants
      1 c  Golden raisins
      1 c  Olive oil, mild

MMMMM-----------------------STARTER DOUGH----------------------------
      4 pk Active dry yeast
    1/2 ts Sugar
    1/2 c  -Hot water, just above body
           - temperature
      4 c  All-purpose flour;
           -plus extra for kneading
 
  Make the flavoring addition first.  Combine the semolina flour, sugar,
  cinnamon, anise, coriander, and cloves in a bowl and add the finely
  grated zests of the oranges and tangerines.  Squeeze some of the
  oranges and tangerines.  Squeeze some of the oranges and tangerines
  to obtain 1 1/4 cups juice.  Use half this juice to soak the currants
  and raisins for a minimum of 1 hour, preferably overnight.  Put the
  remaining juice in a pan with the olive oil.  Heat until almost
  boiling.  Pour this into a bowl with the semolina and spice mixture
  and stir.  Cover and leave overnight until needed.
  
  Next day, combine the dried yeast with the sugar and hot water in a
  cup. Put the flour in a bowl, making a well in the center.  Pour in
  the yeast mixture.  Squeeze 2/3 cup more orange and tangerine juice,
  warm it, nad add.  Work to a smooth dough, adding more water and warm
  juice if necessary.  Put the dough into an oiled bowl, cover with a
  cloth, and leave to rise in a warm place until almost doubled in size
  ~ about an hour.
  
  Punch down the dough in a bowl.  Combine the drained currants and
  raisins with the semolina and spice mixture and, working with your
  hands, combine with the dough.  Turn the dough onto a floured surface
  and knead for 10 minutes, adding more flour if the dough is sticky.
  
  Divide the dough into three equal pieces.  Oil 3 loaf pans, each 1-1/2
  quart capacity.  Shape each piece to fit the length of the pan and fit
  them in, so the corners are well filled.  Cover with a cloth and
  leave to rise in a warm place until almost double in size - another
  hour.
  
  Bake in an oven preheated to 350 F for 1 hour and 10 minutes or more;
  the loaves should be rich brown color and make a hollow sound when the
  unmolded bread is thumped on the bottom.  Leave on a rack to cool.
  The bread will keep for at least 3 weeks.
  
                  Source: Recipes from a Greek Island - by Susie Jacobs
                  ISBN:0-671-74531-X
  
  Typed for you by Karen Mintzias
  ...downloaded from: Salata *Redondo Beach, CA (310)-543-0439
  (1:102/125)
 
MMMMM


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