Text 15932, 94 rader
Skriven 2014-08-18 00:06:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av NANCY BACKUS
Ärende: 796
===========
Thanks for keeping me apprised of things - looks like
Doc's has shaken up considerably when I wasn't looking.

I hope the lack of Doc'ssibility hasn't silenced
anyone.

By the way, that Newton thing is a hoax (or at best
a slightly lame attempt at humor).

MMMMM----- Recipe via Meal-Master (tm) v8.00

      Title: APPLE TARTS WITH ICE CREAM PART 1
 Categories: American, Spago, Desserts
      Yield: 6 servings

  1 1/2 lb Puff pastry dough
      6 lg Cooking apples (like
           Newton, Pippin,
           Granny Smith)
  4 1/2 tb Butter
    1/3 c  Sugar
      3 tb Calvados
      1    Egg, lightly beaten
    1/4 c  Caramel sauce:
      1 c  Sugar
    3/4 c  Whipping cream
      3 tb Unsalted butter, cut in
           Small pieces
           Caramel ice cream:
      8    Egg yolks
    2/3 c  Sugar
           (see part 2 for more)

  SOURCE: SPAGO, W. SUNSET BLVD; LOS ANGELES.  RAYMOND CABERNET
  SAUVIGNON, 1978.  Preheat oven to 325.  Roll out 1/2 dough until
  1/8-in. thick and line six individual tart pans. Peel, core, and
  thinly slice the apples. Heat 3 tablespoons butter in skillet, saute
  apples 3-4 minutes until golden.  Sprinkle sauteing apple slices with
  sugar. Meanwhile, warm Calvados in saucepan.  Pour warm brandy over
  apple slices, cover skillet for a few seconds, uncover, ignite. Fill
  tart pans with flambeed apple slices. Cut remaining 1-1/2 tablespoons
  butter in 6 pieces, lay 1 piece on each tart.  Drizzle warm Caramel
  Sauce over tart fillings to glaze. Roll out remaining puff pastry
  dough until 1/8-in. thick. Cut out tops to cover tart shells.  Cut
  design in center of each top with cookie cutter; place on top of
  tarts, leaving sides open. Gently brush dough with beaten egg. Bake
  in preheated oven 30 minute, until golden brown. Serve with Caramel
  Ice Cream.  (see part 2 for sauce and ice cream)

MMMMM

MMMMM----- Recipe via Meal-Master (tm) v8.00

      Title: APPLE TARTS WITH ICE CREAM PART 2
 Categories: American, Spago, Desserts
      Yield: 6 servings

      2 c  Milk
      2 c  Whipping cream
      1    Vanilla bean, split
      1 c  Caramel sauce

  SOURCE: SPAGO, W. SUNSET BLVD; LOS ANGELES.  RAYMOND CABERNET
  SAUVIGNON, 1978.  SAUCE: Combine sugar and 1/2 cup water in heavy
  saucepan. Cook on medium heat 15-20 minutes, until sugar turns light
  golden brown. Don't let sugar burn.  Remove saucepan from heat,
  immediately add cream, stirring until smooth.  Add butter, let melt
  in sauce. Stir to combine thoroughly. Serve warm or chilled.  If not
  using at once, cover with plastic wrap, store in refrigerator. ICE
  CREAM: In 3-quart bowl, whisk egg yolks together with sugar. Set
  aside. Pour milk and cream into saucepan, add split vanilla bean.
  Heat just to boiling point to scald, then remove pan from heat. Pour
  a little scalded milk and cream into egg mixture, stir gently.
  Gradually add and mix in remaining milk and cream. Return pan to
  stove, cook over medium to low heat, stirring constantly until
  mixture coats wooden spoon. Strain into bowl over ice.  Stir in
  Caramel Sauce. Freeze in ice-cream maker, according to directions.

  -----
         FOOD AND WINE CLUB TOPIC: FOOD SOFTWARE TIME: 12/10 6:38 AM

  TO:      ALL FROM: CHRISTIE ASPEGREN (FGXF83A) SUBJECT: R-MM ALL
  SEASONS MEA

  #1 (We'll see if they go up in order <G>)

  These are from MK's 'A Taste for all Seasons'

MMMMM


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