Text 1970, 99 rader
Skriven 2013-06-30 00:03:00 av JIM WELLER (1:123/140)
     Kommentar till en text av MICHAEL LOO
Ärende: hot weather
===================
-=> Quoting Michael Loo to Ruth Haffly <=-

 ML> Swisher / it's been over 80 (which has never before happened in
 ML> June).

It's been hotter than normal here too. He's on the coast while I'm
in the interior so I get more extreme hot and cold both than he
does. We have had lots of days over 80 this month; high was 86 vs. a
June record of 88 and all time high (it was in a July) of 90. Even
though we are not maritime we do get some moderation from the lake
effect. The day we hit 90, Fort Simpson which is north of us and
away from the water hit 98.

MMMMM-----Meal-Master - formatted by MMCONV  2.10

     Title: Huguenot Torte
Categories: cakes, desserts, American
  Servings: 8

      2 lg eggs
  1 1/3 c  sugar
    1/4 c  all-purpose flour
  2 1/2 ts baking powder
    1/4 ts kosher salt
      1    Granny Smith or other tart
           apple, cored, peeled, and
           diced 
      1 c  chopped pecans
      1 ts pure vanilla extract
    1/2 c  heavy cream
      2 TB whole buttermilk or sour
           cream
           Unsalted butter for greasing
           the dish

(Origin: Tom Schierlitz for The New York Times... Huguenot torte, a
chewy, macaroonlike cake, looks and sounds like a French dish, but
it is really a knockoff of Ozark pudding, a Midwestern dessert. This
is a very sugary dessert. Consider folding 1/4 cup creme fraiche
into the whipped cream for added tang. The batter billows in the
oven, then just when it seems as if it might spill over the sides of
its pan, it begins retracting until it sinks down into itself like a
crater. The brown crust is like the ideal macaroon, and the center
has the gooey, custardlike texture of a pecan pie. 

The torte's dense, meringuey look probably contributes to the
misconception that it was brought over from France by the Huguenots,
or French Protestants, who fled to South Carolina in the 17th
century for religious freedom. John Martin Taylor, a cookbook author
and culinary historian, points out that the use of baking powder for
leavening is the first indication that the dish is not French.
Instead, he said, the torte descends from a more recent Midwestern
dessert called Ozark pudding.

Huguenot torte, Taylor said, first showed up in print in 1950 in
Charleston Receipts, a successful community cookbook in which the
torte recipe was attributed to Mrs. Cornelius Huguenin. In the
1980s, Taylor tracked her down in a nursing home and discovered that
she had eaten Ozark pudding on a trip to Galveston, Tex., in the
'30s. After fiddling with the recipe, she renamed it Huguenot torte
after Huguenot Tavern, a Charleston restaurant where she made
desserts. The tavern became known for the torte.

A staple at the St. Philip's Church Tea Room, Charleston, South
Carolina, since 1952. -NYT)

Preheat the oven to 325 F. Grease a 2-quart baking dish.

In a large bowl, beat the eggs with a whisk until they're creamy and
frothy. Add the sugar, flour, baking powder, salt, apple, pecans,
and vanilla, whisking to combine after each addition.

Pour the batter into the prepared baking dish and bake for 45
minutes, or until the top of the torte is crusty. Remove the torte
from the oven and let cool for about 10 minutes.

Whip the cream with the buttermilk until stiff peaks form. Cut into
individual portions, they will be lumpen and misshapen, with shards
of crust and spoonfuls of ooze, but no matter, and serve with
dollops of the whipped cream.

Yield: serves 6 to 8

Emma Kobolakis
The Lee Bros. Charleston Kitchen
Matt and Ted Lee

From: Serious Eats
 
MMMMM-------------------------------------------------

YK Jim


... What's the weather like out there? "It's hot. Damn hot! Real hat!

___ Blue Wave/QWK v2.20
--- Platinum Xpress/Win/WINServer v3.0pr5
 * Origin: Fidonet Since 1991 Join Us: www.DocsPlace.org (1:123/140)