Text 6314, 89 rader
Skriven 2013-11-02 23:21:00 av Dale Shipp (1:261/1466.0)
     Kommentar till en text av Nancy Backus (1:261/1381)
Ärende: Veal
============
 -=> On 11-01-13  19:23,  Nancy Backus <=-
 -=> spoke to Ruth Haffly about Re: quite perfect 341 <=-

 RH> On this trip I saw several farms that had calf for veal pens. Don't
 RH> know how much of a money maker it is for the farmers any more but
 RH> obviously enough so that they keep it up. I doubt they'd raise it just
 RH> for their own enjoyment.
 NB> 
 NB> The cows have to calve in order to keep their milk freshened... and
 NB> the farmer isn't necessarily going to want to keep all those calves to
 NB> add to the dairy herd... as long as there's a market......
 
Isn't it also true that male dairy cows are not as good for production
of beef as those that were bred for that?  Another reason to put them
into the food chain sooner than later.


MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: BOCCONE DOLCE - COUNTRY LIVING
 Categories: .cl, Dessert, Chocolate
      Yield: 2 Servings
 
      2    Large egg whites
    1/2 c  Sugar
    1/4 c  Finely chopped toasted
           -hazelnuts
      1 T  Cornstarch
      2    1-oz squares semisweet
           -chocolate
      1 T  Orange-flavored liqueur
      3 T  Butter, thinly sliced
    1/2 c  Heavy cream
      1 T  Confectioners' sugar
    1/2 t  Vanilla extract
    1/2 c  Fresh red raspberries
           Fresh mint sprigs
 
  1. Heat oven to 275'F. Line large baking sheet with aluminum foil and
  grease light- ly. Using a 3-inch heart-shaped cookie cutter for a
  pattern, trace 6 hearts onto foil with the tip of a knife.
  
  2. In medium bowl, place egg whites and 1/4 C sugar. Set bowl into a
  larger bowl of very hot, not boiling, water. With portable electric
  mixer at high speed, beat mixture until thick and nearly double in
  volume. Remove bowl from hot water and continue beating egg whites
  until very stiff peaks form about 4 minutes. In small bowl, combine
  remaining 1/4 C sugar, the hazelnuts, and cornstarch and fold into
  beaten whites, or meringue, until blended,
  
  3. Transfer meringue to pastry bag with a 1/2-inch opening at tip. (No
  decorating tip is necessary.) Pipe contiguous lines of meringue to
  fill hearts on baking sheets. Bake meringue hearts 1 hour or until
  dry and firm. Turn oven off. Allow meringues to remain in oven
  several hours or overnight.
  
  4. When meringues have cooled, in top of double boiler over hot, not
  boiling, water, heat chocolate and 1/2 T liqueur until chocolate
  melts. Remove top of double boiler from water; beat cold butter into
  chocolate mixture until smooth. Brush over meringue hearts until
  evenly coated.
  
  5. In small bowl, with electric mixer or wire whisk, beat cream,
  confectioners' sugar, remaining 1/2 T  liqueur, and the vanilla until
  soft peaks form. Spoon into pastry bag fitted with star decorating
  tip.
  
  6. To assemble desserts, place 2 glazed hearts on 2 chilled des- sert
  plates. Pipe on a layer of whipped cream; sprinkle a few berries in
  the center. Repeat to make a second layer on each and top with
  remaining hearts. Pipe 3 whipped-cream stars on hearts. Top each star
  with a berry. Garnish plate with a fresh mint sprig and the remaining
  berries. Refrigerate desserts at least 2 hours before serving so
  meringues can soften slightly.
  
  Nutritional information per serving-protein: 8 grams; fat: 48 grams;
  carbohy. drate: 76 grams; fiber: 3 grams; sodium: 172 milligrams;
  cholesterol: 1/3 milligrams; calories: 747.
  
  Country Living/Feb/93  Scanned & fixed by DP & GG
 
MMMMM


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