Text 29679, 105 rader
Skriven 2015-08-03 23:57:00 av Dale Shipp (1:261/1466.0)
  Kommentar till text 29657 av Ruth Hanschka (1:123/140)
Ärende: Re: Chambord
====================
 -=> On 08-03-15  00:32,  Ruth Hanschka <=-
 -=> spoke to Dale Shipp about Chambord <=-

 > 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.
 > 
 RH> Chambord likes vanilla ice cream or brownies just fine, although I'd
 RH> use a  less pricy syrop de framboise in the latter case.  Grand Marnier
 RH> works for  both as well. Can't say I've had the other two.

I'll certainly give you the vanilla ice cream -- I was thinking more of
mixing with other liquids, e.g. soda or other alcohol.  Chocolate ice
cream would be nice also.


MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Oriental Pot Stickers
 Categories: Appetizer, Seafood, Dumpling
      Yield: 1 servings
 
    1/2 lb Raw cod fillets
  1 1/2 ts Vegetable oil
      1 ts Fresh gingerroot,
           -Peeled and grated
      1    Clove garlic, minced
    3/4 c  Finely chopped leek
    3/4 c  Canned water chestnuts,
           -Chopped
      2 tb Finely shredded carrots
      1 tb Dry sherry
      1    Egg white
     30    Wonton wrappers
      2 ts Cornstarch
           -Vegetable cooking spray
      2 ts Vegetable oil
    1/2 c  Water
           -GINGER-SOY SAUCE:
    1/2 c  Plus 2 Tbl water
    1/4 c  62%-less-sodium soy sauce
      1 T  Green onions, thinly sliced
      1 t  Fresh gingerroot, peeled and
           -grated
      2 t  Rice vinegar
      2 t  Dry sherry
 
  "Placing these 'Chinese dumplings' on a baking sheet sprinkled with
  cornstarch helps them brown and crisps the bottom. Flounder, haddock
  or any mild-flavored fish can be substituted for cod."
  
  Place fish in food processor bowl with knife blade installed.  Pulse
  6 times or until fish is coarsely chopped.  Set aside.
  
  Heat 1 1/2 teaspoons oil in a skillet over medium heat.  Add the
  ginger aand garlic; sauce for 30 seconds.  Add the leek and saute for
  3 minutes or until tender.  Combine the leek mixture, fish, water
  chestnuts, carrot, dry sherry and egg white in a bowl.  Stir well and
  set aside.
  
  Work with one wonton wrapper at a time, covering the remaining
  wrappers to keep them from drying out.  Spoon about 2 teaspoons of the
  fish mixture into the center of each wrapper.  Moisten the edges of
  the dough and bring 2 opposite corners to the center, pinching the
  points to seal.  Bring the remaining 3 corners to the center,
  pinching the points to seal.  Pinch all 4 edgestogether to seal.
  Place the potstickers on a large baking sheet sprinkled with
  cornstarch.  Set aside.
  
  Coat a large nonstick skillet with vegetable cooking spray.  Add 2
  teaspoons of oil and place over medium heat until hot.Arrange
  potstickers in the bottom of the skillet.  Cook for 3 minutes or
  until the bottoms are lightly browned.  Add 1/2 cup water.  Cover and
  cook for 1 minute or until the bottoms are crisp.  Serve warm with
  Ginger-Soy Sauce or commercial Chinese-style mustard sauce.
  
  Makes 30 appetizers (serving size: 6 potstickers).
  
  Calories: 256 (15% from fat)      Protein: 14.1 g
  Fat 4.4 g (Sat: 0.8 g, Mono: 1.2 g, Poly: 2 g)
  Carbohydrates:37.1 g    Fiber: 0.5 g    Cholesterol: 24 mg
  Iron: 2.3 mg    Sodium: 628 mg    Calcium: 45 mg
  
  FOR THE GINGER SOY SAUCE:
  Combine all of the ingredients in a bowl and mix well.
  
  Makes about 1 cup (serving size: 3 tablespoons)
  
  Calories 11 (0% from fat)    Protein 0 g    Fat 0 g
  Carbohydrates: 1/1 g    Fiber: 0 g    Cholesterol: 0 mg
  Iron: 0 g     Sodium: 312 mg    Calcium: 1 mg
  
  [Jim Fobel; Cooking Light; Jan/Feb 1994]
  From: Fred Peters                     Date: 17 Jan 94
 
MMMMM
 


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