Text 3891, 71 rader
Skriven 2013-08-25 10:49:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av RUTH HANSCHKA
Ärende: fall on butts 58
========================
 -> Falling over is not a desired or anticipated outcome,
 RH> I don't need the sticky substance; my feet "stick" due to not having
 RH> enough  working nerves left to know my shoe is still in concact with
 RH> the floor.

Use a walking stick. Most of the time it's not for
support nor necessarily even balance (though it sounds
as though you might require help in that department as
well). Just might provide enough feedback to prevent
this kind of embarrassing accident.

LOUKOUMADES
cat: dessert, sticky
serves: 8

h - For the syrup
1 c sugar
1/4 c honey, preferably Greek
1 cinnamon stick
4 cloves
2 strips lemon zest
2 strips orange zest
2 Tb Cognac or brandy
h - For the pastry
1/4 c olive oil
1 ts grated lemon zest
1/2 ts salt
1/2 ts sugar
1 c unbleached white flour
1 c egg substitute - or 2 eggs plus 4 whites
- lightly beaten with fork
1 Tb egg substitute - or 1 egg white
- beaten with a little salt, for glaze
Cinnamon for sprinkling

Prepare syrup. In saucepan, combine 1 1/4 c water with sugar,
honey, cinnamon, cloves, and zests; boil until thick and syrupy,
about 4 min. Strain syrup into bowl, and cool to room temp.
Add Cognac, stir, and refrigerate. Syrup can be prepared up to
a day ahead to this stage.

Preheat oven to 400 F. In heavy saucepan, combine 1 c water
with oil, lemon zest, salt, and sugar, and bring to boil.
Remove pan from heat, and sift in flour. Stir well with wooden
spoon to make thick paste. Return pan to high heat, and cook
until dough is thick enough to come away from sides of pan in
a smooth ball, 2-4 min.

Add egg substitute in 4 batches, beating vigorously with wooden
spoon until mixture is smooth before adding next batch. Mixture
should resemble soft ice cream.

Transfer dough to piping bag fitted with 3/8" round tip. Pipe
1" balls of dough onto nonstick baking sheet lightly sprayed
with oil, leaving 1 1/2 " between each. (If you don't have a
piping bag, use 2 spoons to drop balls of dough onto sheet.)
Dip a fork in cold water, and with back of tines, smooth top
of each ball. Lightly brush balls with egg glaze. Sprinkle
sheet with few drops of water.

Bake dough balls until puffed, firm and nicely browned,
40-50 min. If puffs brown too much before they are cooked
through, reduce heat. Remove sheet from oven, and cool for
3 min. Using spatula, transfer hot puffs to serving bowl.
Pour cold syrup on top, and let soak for 3 min. Serve puffs
with syrup in bowls. Sprinkle with cinnamon.

Source: NY Times 12-1-99
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