Text 15311, 142 rader
Skriven 2014-07-31 08:33:08 av Dave Drum (1:18/200.0)
     Kommentar till en text av Ruth Haffly
Ärende: Rhubarb Barz
====================
-=> Ruth Haffly wrote to Dave Drum <=-

 RH> Hi Dave,

 RH> It is good but I can't find the recipe yet. I may use some of the
 RH> rhubarb for a pie, maybe a strawberry-rhubarb one.

 DD> I just happen to have a pretty good looking recipe for rhubarb-ginger
 DD> bars in stock since I am a fan of nearly everything rhubarb -- even if
 DD> it has ginger in it.  Bv)=

 DD> MMMMM----- Recipe via Meal-Master (tm) v8.06

 DD>       Title: Rhubarb Ginger Bars
 DD>  Categories: Pastry, Fruits, Citrus, Desserts, Snacks
 DD>       Yield: 16 Bars

 RH> Not quite the same but I'll give it a try. The one I'm looking for had
 RH> candied ginger in the topping. This one does look good as is but I may
 RH> modify it a bit to use some Stevia so I can enjoy it with less guilt.
 RH> Thanks.

 DD> I am with ginger as many are with cilantro - it's not a favourite.
 DD> Other than ginger ale or Vernor's. But, some things don't taste
 DD> "right" without (at least) some included.

 RH> Ginger adds a nice touch to the bars; I will give them a try.

 DD>       Title: Grapefruit & Ginger Marmalade
 DD>  Categories: Five, Citrus, Condiments
 DD>       Yield: 10 Pounds

 DD>   1 1/3 kg (3#) Florida red grapefruit
 DD>       3    Lemons
 DD>       3 l  Water
 DD>   2 3/4 kg Golden Granulated Sugar
 DD>       6    Pieces Chinese Stem Ginger
 DD>            - in Syrup; fine shredded

 RH> Steve would probably like this; I'm not as fond of marmalades as he is.
 RH> My #1 favorte sweet spread for bread is strawberry-rhubarb preserves; I
 RH> have some home made ones from a few years back that I used raw sugar
 RH> with. The slight hint of molasses from the sugar gives it a good taste,
 RH> might add some ginger next time I make them.

I like strawberry and I really, really like rhubarb. But, not in combination.
Apparently many disagree with me as strawberry-rhubarb pie is *much* easier to
find than straight versions of either. Either that or they don't think about it
(more likely). A proper rhubarb (or gooseberry) pie is slightly tart with just
a bit of pucker power. Every strawberry-rhubarb pie sample I have had inflicted
on me has been cloyingly sweet. Almost sweet enough to put a severe diabetic
into sugar shock just by being in the same room with it.   Bv)=

MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Old Fashioned Gooseberry Pie
 Categories: Pastry, Fruits, Pies, Citrus
      Yield: 6 servings

MMMMM---------------------------CRUST-------------------------------
  2 1/2 c  Flour
    1/4 c  Sugar
     16 tb (1/2 lb) very cold butter;
           - in small cubes
      4 tb Ice cold milk; more, if
           - needed
    1/2 ts Salt
      1 lg Egg; beaten together
           +=WITH=+
      1 tb Milk; for glazing top crust

MMMMM--------------------------FILLING------------------------------
      5 c  Whole wild gooseberries;
           - stemmed, washed
  1 1/2 c  Sugar; or less
      2 tb Grated fresh ginger
           Juice and zest of one orange
    1/3 c  Instant tapioca
      4 tb Butter

  Preheat oven to 375oF/190oC.

  To make the crust, use stand mixer with paddle beater.
  Beat together butter, flour, sugar and salt until butter
  is in flakes, coated with flour. Do not over mix. Slowly
  add very cold milk, one or two tablespoons at a time. When
  dough first begins to form ball, stop beating. Do not add
  too much liquid. Dough should barely hold together. Divide
  dough into two balls, press into a thick disk with hands,
  wrap in plastic wrap, and refrigerator for 30 minutes or
  longer.

  While dough is chilling, begin preparing the filling.
  Combine all ingredients except butter in a large sauce
  pan, and place over medium heat. Cover until gooseberries
  begin to soften and burst (about 5 minutes.) Then uncover,
  and keep barely simmering on medium-low heat for an
  additional 10 minutes. Remove from heat and allow to cool
  while rolling out pastry.

  Once dough has chilled, remove from refrigerator and roll
  out one disk on a lightly floured surface until large
  enough to cover bottom and sides of pie dish, with 3/4
  inch overhang. Crimp edges decoratively, and set pie
  weights on top of bottom crust. Bake for 10 minutes or
  until golden. Do not let edges of crust burn. Cover with
  aluminum foil or pie guard if necessary.

  While bottom crust is baking, roll out second pastry disk.
  Using small biscuit cutter or rim of small juice glass,
  cut out circles from rolled dough. Place circles on baking
  tray and return immediately to refrigerator or freezer to
  keep chilled. (Do not re-roll scraps of extra pastry
  dough, they will become tough. Bake on separate baking
  sheet to snack on with ice cream.)

  Once bottom crust has baked, and filling has cooled, pour
  gooseberry filling into bottom crust. Slice 4 tablespoons
  of butter on top of filling, then decorative layer of
  pastry circles in concentric pattern, leaving a hole in
  the middle and around the outer edge. Brush top disks with
  beaten egg/milk mixture. Use aluminum foil strips, or pie
  guard over crust. Return to oven and bake for 35 to 50
  minutes, or until juices are vigorously bubbling. (Be sure
  to place a baking sheet on rack below pie to catch any
  spilling juices. There will be some.)

  Allow pie to cool completely before serving. 

  Serves 8. (according to whom? UDD)

  From: http://beekman1802.com

  Uncle Dirty Dave's Archives

MMMMM

... A man wants nothing so badly as a gooseberry farm. -- Anton Chekhov
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