Text 30814, 99 rader
Skriven 2009-11-08 07:07:00 av Dave Drum (1:124/311)
     Kommentar till en text av ARCTIC_ CHEF
Ärende: Re: Softwood Smoking
============================
-=> Arctic_ Chef wrote to Dave Drum <=-

 > If you brought it for its novelty value you certainly hit a home
 > run. It and the grapefruit wine were the most novel things I
 > tasted the whole weekend. And the poor guy who gave me the
 > grapefruit wine he had made certainly must have been disappointed
 > in my reaction to it.

 AC> That was Eric Decker from rec.food.preserving. He was in the echo
 AC> many years ago. Yep, that was definately weird "wine". Reminded me
 AC> of vodka and Fresca. I found it intriguing enough to go back for a
 AC> small second glass but I was not enthralled enough with it to ever
 AC> attempt making a batch.

You can make nearly anything into "wine". Heck, Thunderbird and Wild Irish Rose
are proof of that.  Bv)=

The look on Eric's face when I spewed his "wine" was priceless, though. I
didn't really mean to insult him or hurt his feelings. It was just an automatic
reaction.

MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Candied Grapefruit
 Categories: Desserts, Snacks, Candy, Fruit
      Yield: 3 cups

      3    Plump pink grapefruit
           Water to cook peels
      2 tb Corn syrup
  2 1/2 c  Sugar                       
  1 1/4 c  Water
           Superfine sugar; for coating
      5 oz Semisweet chocolate
      1 tb Butter

  Score grapefruit into quarters and carefully pull off peels
  or juice fruits and cut halves again in half. Place peels
  in large pan, cover them with cold water and bring to boil.

  Simmer 25 minutes. Remove peels and let them cool until
  they are easy to handle. Hold peels firmly against counter
  and gently scrape away most of white pith just below skin.
  Cut cleaned peels into strips with knife or scissors as
  narrow or wide as you like.

  In 2-quart saucepan, mix together sugar, water and corn
  syrup. Bring to boil. When syrup is clear, add peels, lower
  heat and cook slowly until peels are translucent, about 1
  hour. Set cake rack over baking sheet. Remove peels a few
  at a time and spread them out on rack to drain about 15
  minutes.

  While they are draining, thickly cover large plate with
  super-fine sugar. Set several pieces at a time in sugar
  and turn them to coat them. When evenly coated, set them
  aside on another plate or piece of parchment paper thinly
  coated with sugar. This process will need to be done in
  several batches. If sugar becomes lumpy with beads of syrup,
  pass it through a strainer, then continue using it.

  Set aside sugared peels about 1 hour or until they are
  dried. Carefully package them in tin or plastic container
  and store either in cupboard or refrigerator.

  To dip peels in chocolate, melt semisweet chocolate over
  simmering water along with butter. Stir well to ensure that
  mixture is smooth before removing from heat. Dip each rind
  into chocolate, coating most of it but leaving a little
  "handle" to grasp.

  Or, completely immerse each rind in chocolate, then remove
  with 2 forks or pair of chopsticks. Set slices on parchment
  paper or cake rack and place in cool place to harden. Once
  chocolate has set, pieces can be stored in refrigerator.

  Chocolate will discolor when it cools but will become dark
  and glossy again once brought to room temperature.
 
  Makes 3 Cups
 
  Deborah Madison; Prodigy Guest Chef's Cookbook

  From: http://www.recipesource.com

  Uncle Dirty Dave's Archives

MMMMM

ENJOY!!!

From Uncle Dirty Dave's Kitchen
Home of YAHOOOOAHHHH Hot Sauce & Hardin Cider 

 

... All work and no play makes Jack a dull boy & Jill a rich widow!!! Evan Esar
--- MultiMail/Win32 v0.49
 * Origin: FidoTel & QWK on the Web! www.fidotel.com (1:124/311)