Text 15145, 74 rader
Skriven 2008-10-16 23:35:00 av Dale Shipp (1:261/1466.0)
     Kommentar till en text av Hap Newsom
Ärende: RE: Lobster Prices
==========================
 -=> On 10-16-08  09:53,  Hap Newsom <=-
 -=> spoke to Dale Shipp about RE: Lobster Prices <=-

 HN> How were the leaves this year?

We timed it quite well, plus had sunny days all of the time.  Here is a
URL to the folage report for the day before we went into New Hampshire.
http://tinyurl.com/NE-leaves


 HN> Did you take lots of photos or just enjoy the view?
 
I did take photos, and will put them onto photobucket soon.  Lots of
pretty colors.  NE has a lot more reds in their trees than we do here in
Maryland or Pennsylvania.  Dave Sacerdote said that the reds came from
the sugar maples.


MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: La Tarte des Demoiselles Tatin (Upside down Apple Tart)
 Categories: Dessert, Pastry, Tart, French, Fruit
      Yield: 8 Servings
 
      4 lb Crisp eating apples
      2 oz Sugar; (1)
      1 ts Cinnamon;(opt)
      1 oz Butter; Softened (1)
      3 oz Sugar (2)
      3 oz Butter; Melted (2)
           Chilled shortcrust pastry
           Icing sugar; if needed
 
  Quarter core and peel the apples. Cut into lengthwise slices 1/8"
  thick. toss in a bowl with sugar (1) and optional cinnamon. After
  preparing you should have about half weight of apples.
  
  Butter a 9-10" baking dish, 2 to 2 1/2" deep heavily, especially on
  the base. Sprinkle half the sugar (2) in the base of the dish, and
  arrange a third of the apples over it. Sprinkle with a third of the
  melted butter. Repeat with half the remaining apples and butter, then
  a final layer of apples and butter. Sprinkle the rest of the sugar
  over the apples.
    Preheat the oven to 375F (190C). Roll out the pastry to a thickness
  of about 1/8". cut it into a circle the size of the top of the baking
  dish. Place it over the apples, allowing its edges to fall against
  the inside edge of the dish. Cut 4 or 5 holes about 1/8" long in the
  top of the pastry to allow the steam to escape.
    Bake in the lower part of the preheated oven for 45 to 60 minutes.
  If the pastry begins to brown too much, cover lightly with aluminium
  foil. Tart is done when you tilt the dish and see that a thick brown
  syrup, rather than a light liquid exudes from the apples between the
  crust and the edge of the dish.
    Immediately unmold the tart onto a serving dish. If the apples are
  not a light caramel brown, which is often the case, sprinkle rather
  heavily with icing sugar and put below a moderately hot grill for
  several minutes to caramelize the surface lightly. Keep warm until
  serving time, and accompany with a bowl of cream.
  
  Recipe "Mastering the Art of French Cooking" Beck, Bertholle & Child
    Mmed IMH c/o Georges' Home BBS 2:323/4.4
  
  From: Ian Hoare                       Date: 08-29-97
  Cooking
 
MMMMM
 


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