Text 32192, 77 rader
Skriven 2009-12-13 20:52:00 av JIM WELLER (1:123/140)
     Kommentar till en text av HAP NEWSOM
Ärende: cranberry sauce
=======================
-=> Quoting Hap Newsom to Jim Weller <=-

 -> Cranberries, a little water, a little sugar, possibly an
 -> extra ingredient (or not)

 HN> Yep, I like to add orange juice, or pomegranate 
 HN> juice. I like it tart and not too sugary

Orange juice and/or zest - good
Lemon juice and/or zest - also good
Lime juice and/or zest - not so good
Diced apple - good
Walnuts - not good
Cinnamon, mustard, or horseradish - sometimes good, use caution.

---------- Recipe via Meal-Master (tm) v8.06
 
      Title: Christmas Cranberry Cookies
 Categories: Healthy, Chocolate, Nuts, Cookies, Holiday
      Yield: 24 Servings
 
    1/4 ts Margarine
           Flour for dusting pan
      3    Egg whites; room temp
    1/2 ts Cream of tartar
    1/4 ts Vanilla extract
    3/4 c  Confectioners' sugar
      2 tb Unsweetened cocoa powder
    1/2 c  Finely-chopped hazelnuts
    1/4 c  Dried cranberries or
           -dried apricots or
           -chopped dates
 
  Preheat the oven to 120C/250F.
  
  Position a cooking rack in the lower third of the oven. Lightly
  grease a 20cm square baking tray with the margarine and dust with
  flour.
  
  Make sure all your bowls and beating utensils are completely clean
  and dry. Beat the egg whites at medium speed until frothy. Add the
  cream of tartar, turn the speed to high and beat until soft peaks
  form. Add the vanilla and then gradually beat in the sugar.
  Continue beating until the meringue is stiff and shiny.
  
  Remove half the meringue and set aside. Quickly beat the cocoa
  into the remaining meringue. Spread the chocolate meringue evenly
  on the bottom of the prepared baking pan and sprinkle with the
  cranberries and a third of the hazelnuts.
  
  Pipe wide stripes of white meringue over the chocolate. If you
  don't have a pastry bag, spoon the white meringue on top and
  smooth carefully into stripes. Dip a rubber spatula in water and
  gently smooth completely all over the top, striving not to mix the
  two layers, and sprinkle with the remaining nuts. Bake for 15
  minutes.
  
  Remove the pan from the oven and, using a thin wet knife, cut the
  mixture into 24 squares. Return to the oven and bake for 45
  minutes. Without opening the oven door, turn off the heat and let
  the cookies sit for 1 1/2 hours.
  
  Remove from the oven, allow to cool completely and store in an
  airtight container for up to a week.
 
-----

Cheers

YK Jim


... "I'm going to pick berries," he rasped.

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