Text 33869, 98 rader
Skriven 2015-12-01 08:16:21 av Dave Drum (1:18/200)
     Kommentar till en text av MICHAEL LOO
Ärende: Re: fancy that
======================
-=> MICHAEL LOO wrote to DAVE DRUM <=-

 >  ML> That's what Pangloss in Candide said.

 > I first read that as Panagos - a schoolmate of Greek heritage nearly 60
 > years ago. The difference between Panagloss and Harry Abraham is that
 > Panagloss' music was by Bernstein and Abraham's music was by Diz, Bird,
 > Miles, et al.

 ML> Well, the original had some high Voltage attached to it
 ML> as well.

 >       Title: President Harding's Limburger Cheese Spread

 ML> Adds evidence to his reputation as the worst U.S.
 ML> president of the 20th century.

Only because W was in the current century. But, he (W) gets the overall award 
AFAIAC.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Old-Fashion Currant Tart
 Categories: Pies, Pastry, Desserts, Fruits, Nuts
      Yield: 6 Servings
 
MMMMM---------------------------DOUGH--------------------------------
    1/2 c  Unsalted butter
    1/4 c  Sugar
      1 t  Vanilla extract
      1    Egg yolk
  1 1/4 c  Cake flour

MMMMM------------------------PASTRY CREAM-----------------------------
      1 c  Milk
    1/4 c  Sugar
      3    Egg yolks
      3 tb Flour
      1 ts Vanilla

MMMMM-------------------------FINISHING------------------------------
      3 pt Fresh red currants; rinsed
           - stemmed
    1/2 c  Toasted; sliced almonds
           Confectioners' sugar

MMMMM---------------------------GLAZE--------------------------------
      1 c  Red currant jelly
      2 tb Kirsch *
 
  * Substitutes: Syrup or juice of black cherries, raspberries,
  boysenberries, currants, grapes or cherry cider. Although
  the alcohol will cook out of the liqueur when making the
  glaze.
  
  FOR THE DOUGH: Beat the butter and sugar with the paddle on
  medium speed until very soft and light. Beat in the vanilla
  and the yolk and continue beating until smooth and shiny,
  about 3 more minutes. Stop the mixer, sift the cake flour
  and add to the butter mixture. Pulse the mixer on and off to
  incorporate the flour. Scrape the dough onto a piece of
  plastic, wrap and chill it until firm.
  
  FOR THE PASTRY CREAM: Combine the milk and half the sugar in
  a saucepan over low heat. Whisk the yolks with the remaining
  sugar and sift the flour over and whisk it in. Beat 1/3 of
  the boiling milk into the yolk mixture and return the
  remaining milk to a boil. Beat the yolk mixture into the
  boiling milk and continue beating until the cream thickens
  and comes to a boil. Remove from heat and stir in the
  vanilla. Scrape the cream onto a clean plate, cover with
  plastic wrap and chill.
  
  Roll the dough and fit it into a 10-to-11-inch tart pan. Cut
  a disk of parchment paper to fit the inside of the dough and
  fill with dried beans. Preheat oven to 325øF. Bake the tart
  shell about 20 minutes, until set. Remove the paper and
  beans and continue baking 5 minutes more to color the
  pastry. Do not over-bake. Cool the shell in the pan.
  
  Spread the cooled pastry cream on the cooled tart shell.
  Arrange the currants on the pastry cream. Bring the jelly
  and kirsch to a boil and strain. Reduce to thicken if
  necessary.
  
  Brush the glaze on the berries. Edge the tart with the
  almonds and sprinkle the almonds with the confectioners'
  sugar.
  
  From: http://www.recipesource.com
  
  Uncle Dirty Dave's Archives
 
MMMMM

... "For desert, maybe we can split a couple of crumbs." -- Nicholas Sparks
--- MultiMail/Win32
 * Origin: Outpost BBS * Limestone, TN, USA (1:18/200)