Text 12559, 118 rader
Skriven 2014-04-24 16:35:00 av Dave Drum (75751.cooking)
     Kommentar till en text av Fred A Ball
Ärende: From the Citrus Bush #2
===============================
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Strawberry-Hibiscus Granita
 Categories: Five, Fruits, Citrus, I scream
      Yield: 1 Servings
 
      2 tb Dried hibiscus flowers
           +=OR=+
      6    Hibiscus tea bags
      1    Sprig basil; + leaves for
           - garnish
      1 lb Strawberries; hulled,
           - quartered
           +=PLUS=+
  1 1/2 c  Diced strawberries for
           - garnish
    1/2 c  + 2 tb (or more) light agave
           - syrup
      1 tb (or more) fresh lime juice
 
  Ingredient info: Agave syrup is available at natural foods
  stores and some supermarkets.
  
  Bring 1 1/2 cups water to a boil in a small saucepan. Stir
  in hibiscus and basil sprig. Remove from heat, cover, and
  steep for 20 minutes. Strain through a fine-mesh sieve
  into a small bowl. Cover and chill hibiscus tea until
  cold, at least 1 hour.
  
  Meanwhile, blend quartered strawberries in a blender until
  finely puréed. Transfer to a large bowl; add tea, agave
  syrup, and 1 tablespoon lime juice. Season to taste,
  adding more agave and lime juice, if desired.
  
  Pour strawberry mixture into a 13x9x2" metal pan and
  freeze until top layer begins to harden, about 2 hours.
  Using a fork, scrape mixture to break frozen portions into
  tiny pieces. Freeze for 30 minutes; scrape again. Repeat
  until granita resembles fluffy shaved ice, about 4 hours.
  
  Divide among bowls. Garnish with basil leaves and diced
  strawberries.
  
  by Chad Robertson
  
  Bon Appétit | July 2012
  
  Yield: Makes 1 quart
  
  MM Format by Dave Drum - 25 July 2012
  
  Uncle Dirty Dave's Archives
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Strawberry Tarts w/Ginger-Nut Crust
 Categories: Desserts, Fruits, Nuts, Citrus, Pastry
      Yield: 4 Servings
 
      2 ts Coconut oil; melted, + more
           - for pan
      2 c  Pecans, walnuts, or almonds
      5 tb Agave syrup (nectar);
           - divided
      2 tb Whole wheat flour
      1 ts Ground ginger
    1/2 ts Fine sea salt
      1 lb Fresh strawberries; hulled,
           - sliced
      1 ts Fresh lemon juice
      1    Vanilla bean; split length
           - wise
 
  Special Equipment: A 12-cup muffin pan
  
  Ingredient info: Agave syrup and coconut oil are available
  at natural foods stores and some supermarkets.
  
  Lightly brush muffin cups with coconut oil. Set aside.
  Pulse nuts in a food processor until coarsely ground. Add
  3 tablespoons agave syrup, flour, ginger, salt, and 2
  teaspoons coconut oil. Process until coarse dough forms.
  Gather into a ball. Press 1 heaping tablespoon dough
  firmly onto bottom and up sides of each muffin cup. Chill
  for 1 hour.
  
  Preheat oven to 350øF/175øC. Bake crusts until firm and
  golden around edges, 8-10 minutes. Let cool in pan on a
  wire rack for at least 10 minutes before removing. DO
  AHEAD: Can be made 1 day ahead. Let cool completely; store
  airtight at room temperature.
  
  Place strawberries, lemon juice, and remaining 2
  tablespoons agave syrup in a medium bowl; scrape in
  vanilla seeds (save bean for another use). Stir well,
  crushing a few berries to release their juices.
  
  Using a spatula or butter knife, remove tart shells from
  pan and fill with strawberry mixture. Serve immediately.
  
  by Sarah Britton
  
  Bon Appétit | June 2012
  
  Yield: Makes 12
  
  MM Format by Dave Drum - 06 June 2012
  
  Uncle Dirty Dave's Archives
 
MMMMM

... Never eat in a place called "Mom's" - Nelson Algren
--- MultiMail/Win32 v0.49
--- SBBSecho 2.12-Win32
 * Origin: The Holodeck  telnet://holo.homeip.net:2323 (1:261/1381)