Text 9229, 161 rader
Skriven 2014-01-27 10:11:02 av Dave Drum (1:18/200.0)
     Kommentar till en text av Fred A Ball
Ärende: Sweets 4 & 5
====================
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Walnut & Pistachio Baklava
 Categories: Candies, Nuts, Citrus, Fruits, Pastry
      Yield: 32 servings
 
MMMMM---------------------------SYRUP--------------------------------
      2 c  Sugar
    2/3 c  Honey
      2    Cinnamon sticks
      2 tb Fresh lemon juice

MMMMM--------------------------BAKLAVA-------------------------------
      3 c  Walnuts
      3 c  Natural raw unsalted
           - pistachios
    3/4 c  Sugar
      2 ts Fine grated lemon peel
  1 1/2 ts Ground cinnamon
    1/2 c  Fine diced dried apple
           - rings
     20    (17" x 12") sheets phyllo
           - pastry
  1 1/2 c  Unsalted butter; melted
 
  For syrup: Combine all ingredients and 1 cup water in heavy
  medium saucepan. Bring to boil over medium-high heat,
  stirring until sugar dissolves. Reduce heat to medium and
  boil until syrup is reduced to generous 2 cups, about 15
  minutes. Transfer to bowl and cool completely. DO AHEAD: Can
  be made 1 day ahead. Cover and chill.
  
  For baklava: Position 1 rack in top third and 1 rack in
  bottom third of oven and preheat to 350oF/175oC. Spread
  walnuts on large rimmed baking sheet. Spread pistachios on
  another large rimmed baking sheet. Place nuts in oven and
  toast 5 minutes. Cool nuts. Transfer nuts to processor. Add
  3/4 cup sugar, lemon peel, and ground cinnamon. Using on/off
  turns, blend until nuts are ground to medium-fine texture.
  Transfer nut mixture to large bowl; mix in dried apples.
  
  Place phyllo sheet stack on work surface; cover with sheet
  of plastic wrap, then damp kitchen towel. Brush 13 x 9 x
  2-inch metal baking pan with some melted butter. Arrange 1
  phyllo sheet in pan with half of phyllo sheet hanging over 1
  long side. Brush phyllo in pan with some melted butter. Fold
  overhang over to make two 12 x 8 1/2-inch layers. Brush with
  some melted butter. Repeat stacking and buttering with 4
  more phyllo sheets, making 10 layers total. Spread 1/3 of
  nut mixture (generous 2 cups) over phyllo in pan to within
  1/2 inch of edge. Repeat layering 2 more times with 5 phyllo
  sheets and 1/3 of remaining nut mixture each time. Top with
  5 more folded phyllo sheets. Using sharp knife, cut through
  top phyllo layers lengthwise (do not cut through to bottom
  of pan) to make 4 strips, then cut phyllo crosswise to make
  16 rectangles. Bake until phyllo is golden, about 45
  minutes.
  
  Gradually spoon cold syrup over hot baklava. Cool to room
  temperature. DO AHEAD: Can be made 1 day ahead. Cover; let
  stand at room temperature.
  
  Cut each baklava rectangle crosswise in half for total of 32
  pieces. Transfer baklava to platter and serve.
  
  by Michael Symon
  
  Bon AppOtit | April 2011
  
  Yield: Makes 32 pieces
  
  MM Format by Dave Drum - 05 May 2011
  
  Uncle Dirty Dave's Archives
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Homemade Marshmallows
 Categories: Candy, Desserts
      Yield: 1 servings
 
           Nonstick vegetable oil
           - spray
      1 c  Cold water, divided
      3    (1/4 oz ea) envelopes
           - unflavored gelatin
      2 c  Sugar
    2/3 c  Light corn syrup
    1/4 ts Salt
      2 ts Vanilla extract
    1/2 c  Potato starch*
    1/2 c  Powdered sugar
 
  These can be layered between sheets of parchment and stored
  in an airtight container at room temperature for up to two
  weeks.
  
  Line 13x9x2-inch metal baking pan with foil.
  
  Coat foil lightly with nonstick spray. Pour 1/2 cup cold
  water into bowl of heavy-duty mixer fitted with whisk
  attachment. Sprinkle gelatin over water.Let stand until
  gelatin softens and absorbs water, at least 15 minutes.
  
  Combine 2 cups sugar, corn syrup, salt, and remaining 1/2
  cup cold water in heavy medium sauce pan. Stir over medium-
  low heat until sugar dissolves, brushing down sides of pan
  with wet pastry brush. Attach candy thermometer to side of
  pan. Increase heat and bring syrup to boil. Boil, without
  stirring, until syrup reaches 240XF,about 8 minutes.
  
  With mixer running at low speed, slowly pour hot syrup into
  gelatin mixture in thin stream down side of bowl (avoid
  pouring syrup onto whisk, as it may splash). Gradually
  increase speed to high and beat until mixture is very thick
  and stiff, about 15 minutes. Add vanilla and beat to blend,
  about 30 seconds longer.
  
  Scrape marshmallow mixture into prepared pan. Smooth top
  with wet spatula. Let stand uncovered at room temperature
  until firm, about 4 hours.
  
  Stir potato starch and powdered sugar in small bowl to
  blend. Sift generous dusting of starch-sugar mixture onto
  work surface, forming rectangle slightly larger than 13 x 9
  inches. Turn marshmallow slab out onto starch-sugar mixture;
  peel off foil. Sift more starch-sugar mix over marshmallow
  slab. Coat large sharp knife (or cookie cutters) with non
  stick spray. Cut marshmallows into squares or other shapes.
  Toss each in remaining starch-sugar mixture to coat.
  
  Transfer marshmallows to rack, shaking off excess mixture.
  
  *A food thickener made from cooked, dried, ground potatoes,
  this gluten free flour is also known as potato flour;
  available at most supermarkets.
  
  by Molly Wizenberg
  
  Bon AppOtit | July 2008
  
  Meal Master Format by Dave Drum - 24 July 2008
  
  Uncle Dirty Dave's Archives
 
MMMMM

ENJOY!!!

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

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