Text 23770, 92 rader
Skriven 2009-05-03 10:30:06 av Michael Loo (1:18/200.0)
  Kommentar till text 23707 av Dave Drum (1:124/311)
Ärende: plants 549
==================
 ML> All grains are grasses. It is only by a giant stretch of the
 ML> imagination that asparagus would be considered one.
 DD> Not a stretch at all. Even the palm tree is included in that batch.
 DD> All monocots. I believe I gave a cite with my follow up to Jim Weller.

Not all monocots are grasses, by any stretch.

If they were, the distinction would be kind of useless, as
you'd be calling the majority of plants grasses.

It's only the graminaceous plants that generally are
considered such (appropriate, gramen meaning grass).

You'd be surprised at the genetic commonality between
us and the swine, by the way.

___------- Recipe via Meal-Master (tm) v8.05

      Title: Beignets with Chocolate & Apricot Sauce
 Categories: Breads, Creole, Doughnuts
      Yield: 30 Beignets

    3/4 c  ;Water
      6 tb Butter, unsalted; cut into
           -slices
      1 tb Sugar
    1/8 ts Salt
    3/4 c  Flour, sifted
      3 lg Egg; room temperature
           Oil, for shallow frying
           Sugar, powdered; (garnish)

___---------------------BITTERSWEET CHOCOLATE SAUCE------------------------
      4 oz Chocolate, semi-sweet
      1 oz Chocolate, unsweetened
    1/2 c  ;Water
  2 1/2 tb Butter, unsalted
    1/2 c  Sugar, powdered

___----------------------------APRICOT SAUCE-------------------------------
      1 c  Apricot preserves
      3 tb Apricot brandy; or water

  Pour the water into a small, heavy saucepan, and add the butter, granu-
  lated sugar, and salt.  Bring to a rolling boil, at which time the butter
  should be melted. Add the flour all at once. Lower the heat, and cook,
  stirring constantly with a wooden spoon, for a minute or two, until the
  mixture comes away from the sides of the pan.

  Remove the pan from the heat, and beat in the eggs, one at a time,
  incorporating each egg thoroughly before adding the next. Continue beating
  until thick and smooth. Allow the mixture to cool while heating the oil.

  Pour enough vegtable oil in a large skillet so that it is at least 1 inch
  deep.  Heat to 360 degrees.

  Drop the mixture by heaping teaspoonfuls into the hot oil, frying only a
  few beignets at one time so that they are not crowded. Fry for about 4 to 5
  minutes, or until they are crusty and a dark golden brown, turning
  occasionally with a spoon so that they color evenly.

  Note:  It is important that the fritters are crusty, if undercooked, they
  will deflate before being served.
   Using a 10-inch skillet, you should be able to fry 10 fritters at a time
  (one-third the mixture).

  When they are sufficiently cooked, remove the fritters with a slotted
  spoon, and drain on paper toweling. Place successive batches in a 250
  degree oven to keep hot while frying the remainder.

  Place the beignets on a heated serving platter, and dust the tops
  generously with confectioner's sugar put through a wire sieve. Pass the
  sauces separately.

  Chocolate sauce:  Chop the chocolates into coarse pieces and place in the
  top of a double boiler set over barely simmering water. Add the water,
  butter and sugar. Stir occasionally until the chocolate is melted and the
  mixture is well blended and smooth. Remove from the heat, but keep the
  sauce over hot water until ready to serve. It should be served warm.

  Apricot sauce:  Turn the apricot preserves into a small saucepan. Add 3
  tablespoons of the brandy or water, and simmer, stirring, just until
  thoroughly heated. Add additional liquid, if necessary, to bring to a sauce
  consistency. Serve Warm. Note:  if there are any large pieces of fruit in
  the preserves, break them up while heating. Submitted By SAM WARING
  <SAM.WARING@382-91-12.IMA.INFOMAIL.COM>  On   WED, 01 NOV 1995 111938 GMT

___--
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