Text 12442, 133 rader
Skriven 2014-04-22 05:38:02 av Dave Drum (1:18/200.0)
     Kommentar till en text av Fred A Ball
Ärende: Fruity #2
=================
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Balsamic-Strawberry Pops
 Categories: Five, Desserts, Snacks, Fruits
      Yield: 7 servings
 
      2 c  Sliced, hulled strawberries
    1/4 c  Sugar
  2 1/2 tb Good-quality balsamic
           - vinegar
           Fresh ground black pepper
 
  A little balsamic vinegar and a few grinds of black pepper
  bring out the sweetness of ripe strawberries.
  
  Place the strawberries and sugar in a food processor and
  pulse just until the mixture is finely chopped and juicy but
  still chunky; you don't want a smooth purOe. Transfer to a
  bowl and stir in the balsamic vinegar and a few grinds of
  pepper.
  
  Spoon the mixture into ice pop molds and insert sticks.
  Freeze until firm, at least 6 hours or up to 1 week.
  
  To unmold the pops, run hot water over the outsides of the
  molds for a few seconds, then gently pull the sticks.
  
  by Charity Ferreira; Perfect Pops
  
  Epicurious | July 2011
  
  Yield: Makes 6 to 8 pops
  
  MM Format by Dave Drum - 27 July 2011
  
  Uncle Dirty Dave's Archives
 
MMMMM

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Chocolate Kumquat Spring Rolls
 Categories: Oriental, Chocolate, Fruits, Eggrolls
      Yield: 10 Servings
 
      5    Kumquats; in 1/4" slices,
           - seeded, juices reserved
    1/2 c  + 1 tb (4 1/2 oz/127 g)
           - heavy whipping cream
    1/8 ts Salt
  8 1/4 oz (233 g) bittersweet
           - chocolate; fine chopped
      1 lg Egg yolk
      1 tb Grand Marnier
      1 tb Unsalted butter; softened
     36    (5") square spring roll
           - wrappers
      1 lg Egg; lightly beaten
           Oil for deep-frying
 
  Spring rolls are the quintessential Asian appetizer, but I
  have adapted the concept to dessert. When cooked, these
  rolls are like cylindrical molten cakes with warm
  chocolate oozing out of an impossibly thin and crisp
  "pastry" shell. The kumquats not only cut through the
  richness with their distinct citrus tartness, but also are
  a symbol of good fortune, as kum is a homonym for "gold"
  in Chinese.
  
  Put the kumquat slices and their juices into a small
  saucepan, add the cream and salt, and warm over medium
  heat just until bubbles form around the edges of the pan.
  Remove from the heat.
  
  Put the chocolate into the bowl of a food processor and
  pour the hot kumquat cream over it. Let sit for 2 minutes,
  then process until the mixture becomes smooth and shiny.
  Add the egg yolk, Grand Marnier, and butter and process to
  combine.
  
  Line an 8 1/2" X 4 1/2" loaf pan with plastic wrap.
  Pour the chocolate mixture into the pan and transfer to
  the freezer. Freeze, uncovered, until completely hard.
  
  Unmold the chocolate bar and peel off the plastic wrap.
  Cut the bar lengthwise in half, then cut each half
  crosswise into 1/2" slices. You should have 36 chocolate
  bars.
  
  Lightly brush the entire surface of a spring roll wrapper
  with a bit of the beaten egg. Turn the wrapper so that you
  see a diamond, and lay a chocolate bar across the end
  closest to you so that the ends of the bar meet the edges
  of the wrapper to form a triangle. Take the corner of the
  wrapper closest to you and wrap it around the chocolate,
  then roll the chocolate away from you one full rotation.
  Tightly fold the sides in toward the center, then continue
  to roll up to the end of the wrapper, making sure the end
  is tightly sealed. Set on a baking sheet. Repeat with the
  remaining wrappers and chocolate. Freeze the spring rolls
  for at least 10 minutes or up to 2 days; take them out
  only when you are ready to fry them.
  
  Fill a saucepan with oil to a depth of 2 inches and heat
  to 350oF/175oC. When the oil is ready (a tiny pinch of
  flour will sizzle), add a few spring rolls, taking care to
  not crowd the pan, and cook, turning occasionally and
  adjusting the heat as necessary to maintain 350oF/175oC,
  until golden brown, about 4 minutes. Drain on paper towels
  and cook the remaining rolls. Serve warm.
  
  CHEF'S TIP: Make sure you use thin spring roll wrappers,
  which can be found in Asian markets, not egg roll
  wrappers.
  
  by Pichet Ong and Genevieve Ko; The Sweet Spot:
  Asian-Inspired Desserts
  
  Epicurious | February 2008
  
  Yield: Makes 3 dozen spring rolls, about 10 servings
  
  MM Format by Dave Drum - 27 January 2012
  
  Uncle Dirty Dave's Archives
 
MMMMM 

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