Text 6162, 83 rader
Skriven 2013-10-27 23:59:04 av Dale Shipp (1:261/1466.0)
   Kommentar till text 6146 av Michael Loo (1:123/140)
Ärende: Re: Shanks & things 374
===============================
 -=> On 10-27-13  09:14,  Michael Loo <=-
 -=> spoke to Dale Shipp about Shanks & things 374 <=-


 ML> Lamb shank is most often served in a tomato sauce, though
 DS> Maybe we will have to add both places to the list of places to visit
 DS> next time we see you?

 ML> Perhaps. Though I may have more stuff to do at the house,
 ML> so my next trip to Columbia might possibly be shortened
 ML> depending on Jonathan's needs.

Understand.  Just let us know when and where.  That coupon is good until
3 December.

MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: APRICOT JALOUSIE WITH AMARETTO CREAM
 Categories: Snacks, Dessert, .ba, Fruits
      Yield: 6 Servings
 
MMMMM-----------------------AMARETTO CREAM----------------------------
      6    Large egg yolks
      3 T  Sugar
      1 c  Whipping cream
      1    (1-inch) vanilla bean,
           -cut in half lengthwise
      2 T  Amaretto liqueur

MMMMM----------------------------TART---------------------------------
      3 T  Unsalted butter
     12    Whole canned apricots,
           -drained well, or 12 very
           -ripe fresh apricots,
           -peeled, halved, pitted
    1/4 c  Sugar (or more)
      1    (3-inch) piece vanilla bean
           -cut in half lengthwise
      1    Sheet frozen puff pastry
           -(half of 17 1/2 oz pk)
           -thawed
      1    Egg, beaten to blend-glaze
           Additional sugar
 
  FOR AMARETTO CREAM: Whisk yolks and sugar in bowl to blend.  Pour
  cream into heavy medium saucepan.  Scrape seeds from vanilla bean
  into cream; add bean.  Bring to boil.  Gradually whisk hot cream into
  yolk mixture. Return to saucepan; stir over low heat until mixture
  thickens and leaves path on back of spoon when finger is drawn
  across, about 4 minutes; do not boil. Remove from heat; stir in
  amaretto.  Transfer to bowl.  Press plastic wrap directly onto
  surface of cream to prevent skin from forming. Chill until cold. (Can
  be made 4 days ahead.  Keep chilled). Remove vanilla bean.
  
  FOR TART: Melt butter in large skillet over medium heat.  Add
  apricots and 1/3 cup sugar.  Scrape in seeds from vanilla bean; add
  bean.  Cook until apricots are tender, fall apart and form thick
  puree, stirring occasionally, about 15 minutes for canned apricots
  and 30 minutes for fresh. Cool. Remove vanilla bean. Sweeten mixtrue
  with more sugar, if desired.
  
  Preheat oven to 425F.  Roll out pastry on floured surface to
  12x16-inch rectangle.  Cut in half lengthwise, forming two 6x16 inch
  rectangles. Place 1 rectangle in center of baking sheet.  Spread
  apricots evenly over pastry, leaving 3/4 inch border on all sides.
  Brush border with egg glaze. Place second rectangle atop filling.
  Press edges firmly to seal.  Brush with glaze.  To form rim, fold up
  1/2 inch of edge all around; press to seal. Brush top with glaze;
  sprinkle with sugar.  Using small sharp knife, make diagonal cuts 2
  inches apart across tart, cutting just to filling. Bake until golden,
  about 25 minutes.  Cool.  Serve with amaretto cream.
  
  Bon Appetit/May 94 Typed by Didi Pahl
 
MMMMM
 


... Shipwrecked on Hesperus in Columbia, Maryland. 00:03:20, 28 Oct 2013
___ Blue Wave/DOS v2.30

--- Maximus/NT 3.01
 * Origin: Owl's Anchor (1:261/1466)