Text 13380, 85 rader
Skriven 2007-03-23 22:00:00 av JIM WELLER (1:123/140)
     Kommentar till en text av JOAN MACDIARMID
Ärende: Liquid Honey
====================
 -=> Quoting Joan Macdiarmid to Eleanor Creighton <=-


 JM> I had a similar problem with maple syrup. I
 JM> bought a quart of the real stuff in an opaque
 JM> plastic bottle, and didn't realize it was
 JM> crystallizing until a big crystal of maple
 JM> sugar fell out onto my pancake. Do you have
 JM> expertise on maple syrup, whether it should
 JM> be refrigerated or not? I sort of think so.
 JM> Bees include their own antibacterial and
 JM> antifungal agents in the honey, but those
 JM> wouldn't be in our human-manufactured maple.

Maple syrup is sterile until the container is opened. Then it should be
refrigerated unless it is used fairly quickly, say a month or so. I had
a half full bottle develop a little mold on the surface once but it took
all summer and grew very slowly. I managed to fish out the little
floating island of crud and the remaining syrup tasted OK. I gave it
quick boil for safety's sake. It will last for years in the fridge but
crystallize sooner. If that happens I warm it up and dilute it about 5%
with water.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Turkey Fingers With Maple-Mustard Sauce
 Categories: Turkey, Sauces, Main dish, Easy
      Yield: 3 servings
 
           FOR TURKEY:
      1 c  Buttermilk
      2 ts Whole-grain mustard
      1 lb Turkey breast cutlets;
           Cut into strips
    1/2 c  Cornmeal
    1/2 c  All-purpose flour
      1 ts Ground cumin
      1 ts Dried thyme
      1 ts Salt
      2 tb Vegetable oil
           FOR SAUCE:
    1/2 c  Whole-grain mustard
    1/4 c  Maple syrup
 
  Cut into largish, finger-sized strips; strips as for stir-frying are
  too small.
  
  Set oven rack at lowest level and preheat oven to 450F. Brush the oil
  on a baking sheet with sides, and place it in the oven for 5 minutes
  to heat.
  
  In a bowl, whisk together buttermilk and 2 teaspoons of mustard. Add
  turkey strips and toss to coat. In another bowl, combine cornmeal,
  flour, cumin, thyme and salt. Roll the turkey strips in the cornmeal
  mixture. (Note:  What I find works well is to drain most of the
  buttermilk off the turkey, add the cornmeal mixture to the turkey and
  toss until the turkey is coated with the cornmeal mixture).
  
  Using tongs, transfer the turkey strips onto the hot baking sheet and
  return it to the oven. Bake for 10 minutes, or until the undersides of
  the strips are golden brown. Turn the turkey strips over and bake for
  another 8 to 10 minutes, or until the turkey is golden brown on the
  outside and no longer pink on the inside.
  
  In a small bowl, combine the maple syrup and 1/2 cup mustard. Serve
  the sauce alongside the turkey fingers. [If the syrup is cold, warm
  the sauce a little.]
  
  Recipe By: Eating Well (November/December 1995)
  
  From: Kss in Nl
 
MMMMM

Cheers

Jim, in Yellowknife




... Maple Syrup: "Why are we making the trees bleed?"
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