Text 21310, 138 rader
Skriven 2012-02-15 21:55:00 av JIM WELLER (1:123/140)
     Kommentar till en text av MICHAEL LOO
Ärende: food foibles 225
========================
-=> Quoting Michael Loo to Jim Weller <=-

 JW> Breakfast doesn't have to be bland or sweet, although it often is.
 ML> Well, that's not quite what I said.
 JW> But the two concepts are interrelated to a great degree.

 ML> I said "breakfast stuff." Pork products are food, not
 ML> "breakfast stuff."

In my house, they are both.

 ML> What does your late summer look like, not that
 ML> I would be able to go, because I'm keeping myself mostly
 ML> available on short notice for Pennsylvania.

In summer I am too busy at work to be a good host so you'd be on
your own quite a bit (plus there's a good chance that the house will
be full of g'girls most of the time), fall is better, winter best from
that point of view.

 JW> not overly challenging,

 ML> Isn't breakfast supposed to wake you up?
 
That's what the two cups of pre-breakfast coffee is for. [g]
Actually I never eat breakfast on weekdays and have eggs at noon on
weekends.

 JW> Today I broke my fast with rare wild bison tenderloin. The challenge
 JW> was shooting the bison.

 ML> Something I would have a difficult time doing. Aiming at a
 ML> target, not eating rare tenderloin.

Shooting is harder than butchering if you have any sensitivity at
all towards animals (which I do).

 GJ> the European Union /  their food regulations are
 GJ> mostly more stringent than American

 JW> they are also stricter than Canada in many ways.
 
 ML> It runs both ways. There are bunches of things that
 ML> are allowed in Europe that are forbidden here,
 ML> cyclamates, for example.

True.

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

      Title: Apple-Walnut Pancakes with Cinnamon Cream
 Categories: Pancakes, Alcohol, Fruit, Nuts, Sauces
      Yield: 6 Servings

           PANCAKES:
      5    Whole Eggs
  1 1/2 c  Whole milk
      2 tb Grand Marnier
      2 tb Melted unsalted butter or
    -vegetable oil; plus
    1/4 c  Melted butter; to coat pan
      1 c  Unbleached white flour
    1/4 c  Granulated sugar
      1 tb Grated orange zest
      1 ts Grated lemon zest
           FILLING:
      6    Macoun or other tart apples
      2 tb Unsalted butter
    1/3 c  Maple syrup
    1/2 c  Chopped walnuts
      1 ts Ground cinnamon
      1 ts Lemon juice
    1/4 c  Grand Marnier
           GARNISH:
    1/2 c  Heavy cream
      2 tb Confectioner's sugar
    1/2 ts Ground cinnamon
    1/2 c  Creme fraiche
    1/2 c  Fudge Sauce

  To make the pancake batter, whisk together the eggs, milk, Grand
  Marnier and 2 tablespoons melted butter or vegetable oil. Add the
  flour slowly, whisking constantly to avoid lumps. Stir in the
  sugar and zests. Allow the batter to rest, refrigerated, at least
  30 minutes before cooking. Heat a nonstick 7-inch crepe or omelet
  pan over low heat until hot. Add 1 teaspoon melted butter, using
  either a brush or a tiny ladle, to coat the surface lightly. As
  soon as the butter has started to bubble, lift the pan off the
  heat and pour 2 tablespoonfuls pancake batter into the pan,
  tilting to spread the batter evenly across the bottom. Return the
  pan to the heat and cook on low until golden brown on the
  underside, then flip and brown the second side. As each pancake is
  completed, remove it to an ovenproof platter set in a 200 degree
  oven. If you fan the pancakes out on the platter, rather than
  stacking them directly on top of each other, they will be easier
  to separate later. Repeat until all the batter has been used.
  There should be enough batter to make at least 12 pancakes (2 for
  each serving).

  Prepare the filling: Peel, core and cut the apples into 1/4-inch
  thick slices. In a saute pan, melt the butter, add the apple
  slices and saute over medium-high heat until they turn a rich
  golden color, about 6 to 8 minutes. Reduce the heat to low and
  carefully add the maple syrup, then the walnuts, cinnamon and
  lemon juice. Cook slowly until the apples are tender at the center
  of each slice, but not soft and mushy. When the liquid is reduced
  to a syrupy quality, remove the pan from the fire and add the
  Grand Marnier. Then return to the heat for a moment more to
  integrate the flavors. The filling can be made in advance and
  reheated just before finishing the dish.

  To assemble the pancakes, place 3 tablespoons warm apple filling
  in the center of a pancake, and roll into a cigar shape. Place the
  filled pancakes back in the warm oven until all have been
  completed. Whip the heavy cream, confectioners' sugar and cinnamon
  together until soft peaks form. Fold in the creme fraiche. Serve 2
  pancakes per person with a dollop of the cold cream and a drizzle
  of hot Fudge Sauce.

  Comments: You may substitute sour cream for the creme fraiche for a
  similar, if not identical, result.

  Recipe Source: COOKING LIVE with Sara Moulton

  Formatted by Joe Comiskey

MMMMM

Cheers

YK Jim


... If you want to eat well in England, eat three breakfasts.

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