Text 9264, 76 rader
Skriven 2014-01-29 03:24:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av NANCY BACKUS
Ärende: barbarian cream 106
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 NB> Fortunately (I think), there are still some varieties of Breyers
 NB> allowed to still be called ice cream

That doesn't excuse anything, I think; combined with the
shrinking size of the tubs, the appearance of "frozen
dairy dessert" along with the disappearance of "all
natural" justifies a boycott of Breyer's and any brand
that engages in such shenanigans. I'd call for a boycott
of Unilever, but that would cut out 2000 brands including
some well-regarded ones such as Hellmann's, Ragu, and
(sigh) Ben & Jerry's.

 ML> There's nothing more beautiful than a plain egg tart. Today's
 ML> treat was mango custard in a chocolate shell. You don't really
 ML> want to go there. Other things: pickled pear in a Chinese spoon,
 ML> many-layer pistachio torte, and chocolate lavender truffles.
 NB> All but maybe the last sound pretty decent... :)  I like plain egg
 NB> tart, too...  ;)

Yesterday's treat was a maple syrup tart from L'Express
in Montreal - very eggy, not very dairy, extremely sweet
a la pecan pie without the pecans. It was good after a
plate of (not quite completely cleaned, points off) veal
kidneys in (excellent) mustard sauce. Lilli of course
had a steak frites, quite tasty.

Maple syrup tart
cat: Canadian, dessert
yield: 8 servings

h - Pastry dough (for two 9" crusts, save half)
1 lb (3 1/4 c) all purpose flour
1/2 lb (1 1/2 c) shortening
1 ts light brown sugar
1 ts salt
1 ts white vinegar
1 lg egg, beaten
4 Tb cold water
h - Filling
1 2/3 c packed light brown sugar
2 lg eggs at room temperature
1/2 c heavy cream
1/3 c pure maple syrup (preferably dark amber)
2 ts unsalted butter, melted
For the crusts.
In a large bowl, mix together flour, and shortening.
In a small bowl, combine the sugar, salt, vinegar,
egg, and water. Blend all ingredients to form a ball.
Add more water if necessary.

Chill dough and use as needed.

Preheat oven to 350F.

Roll out dough into an 11" round on a lightly floured
surface with a floured rolling pin and fit into an
8" glass pie plate. Trim excess dough and crimp edges
decoratively.

Whisk together brown sugar and eggs until creamy.
Add cream, syrup, and butter, then whisk until smooth.
Pour filling into pie shell.

Bake pie in lower third of oven until pastry is golden
and filling is puffed and looks dry but still trembles,
50 to 60 min.

Cool on a rack to room temperature (filling will set
as pie cools).

Serve with a generous dollop of creme fraiche or
unsweetened whipped cream.

Aux Anciens Canadiens, Quebec, QC
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