Text 29635, 68 rader
Skriven 2015-08-02 00:01:00 av Dale Shipp (1:261/1466.0)
  Kommentar till text 29631 av Dave Drum (1:261/38.0)
Ärende: Chambord
================
 -=> On 08-01-15  08:26,  Dave Drum <=-
 -=> spoke to Dale Shipp about Skeeter Eaters <=-

 DD> 1 1/2    Parts raspberry liqueur *
 DD> 1    Part hard cider
 DD> 1    Part beer
 
 DD> * Chambord
 
 DS> I am fond of all three of those ingredients, but cannot wrap my taste
 DS> buds around having them all in the same drink.

 DD> Never had Chambord that I recall. But, then, I am not a fan of most
 DD> mixed  drinks - preferring my booze like my coffee, straight up. 
 DD> And the the best quality I can get.
 
IMO, Chambord is a liqueur that should not be mixed with anything --
just sipped slowly to savor the raspberry flavor.  Same goes with a
couple other favorite liqueurs -- Grand Marnier, Drambuie, Irish Mist to
name a few.

Not sure why this recipe had category "seafood" to make it end up in my
current selection -- but it does fit this discussion a bit.


MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: RASPBERRIES WITH PEACH PUREE
 Categories: Dessert, Fruits, Seafood
      Yield: 4 Servings
 
      4 md Peaches; peeled & pits
           -removed
      2 tb Raspberry vinegar;up to 3 tb
      2 tb Sugar, powdered; or to taste
      2 c  Raspberries, fresh
    1/2 c  Creme fraiche; up to 3/4
 
  "To peel peaches, bring a medium saucepan of water to a boil. Drop 1
  peach at a time gently into the boiling water, leave it for 5
  seconds, and retrieve it by piercing the flesh with a fork. With a
  paring knife, slit the skin, which will then slip off easily." "This
  puree can be made several hours ahead but should be stirred before
  spooning onto the plates. The raspberry vinegar holds the color of
  the peaches, add a subtle tang, and heightens the flavor of the
  raspberries. Pears may be substituted for the peaches and can simply
  be peeled without first being dipped into boiling water."
  
  Puree the peaches in a food processor or a food mill fitted with the
  finest disk. (There should be about 1 cup puree.) Add the raspberry
  vinegar and enough of the powdered sugar to balance the taste.
  Refrigerate until serving time. Divide the puree among 4 dessert
  plates, spooning it into a semicircle. Nestle a quarter of the
  raspberries beside each serving of puree and pass the creme fraiche
  separately.
  
  SERVES:4 SOURCE: _The Crabtree and Evelyn Cookbook_ posted, not
  tested by Anne MacLellan SA> Submitted By TASTE OF HOME MAGAZINE,
  APRIL/MAY 1994 On 07-07-94
 
MMMMM


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