• 12/9 Nat'l Pastry Day -

    From Dave Drum@1:18/200 to All on Tue Dec 7 17:47:00 2021
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    Title: Michel Richard's Pastry Eggs
    Categories: Pastry, Dairy, Fruits, Desserts
    Yield: 3 Servings

    Puff pastry; frozen
    6 Fresh apricot halves; 2 per
    - serving, cut side down

    MMMMM------------------------PASTRY CREAM-----------------------------
    2 c Milk
    1/2 c Sugar
    pn Salt
    Vanilla bean; split
    5 lg Egg yolk
    1/3 c Cornstarch

    MMMMM---------------------------GLAZE--------------------------------
    Warmed apricot jam

    Roll out little circles of pastry leaving the two edges slightly
    thicker than the sides. Sprinkle with sugar.

    Cook the pastry cream ingredients until it boils and is thick. Cool.

    Place a generous tablespoon or so of cream on the pastry dough and two
    apricot halves so it looks like two egg yolks.

    Bake in 350+|F/175+|C oven for 35 minutes.

    Brush pastry and apricots with a nice sweet apricot glaze. The baking
    takes the sweetness out of the fresh apricots so you need this final
    step.

    Recipe By: Michel Richard

    From: http://www.recipesource.com

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  • From Dave Drum@1:18/200 to All on Tue Dec 7 17:47:02 2021
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Cheese-Stuffed Poblano Chilies in Pastry (Rellenos)
    Categories: Five, Latino, Chilies, Cheese, Pastry
    Yield: 8 Servings

    8 lg Poblano peppers; fresh
    16 oz Chihuahua or other white
    - cheese
    16 oz Puff pastry sheets
    1 lg Egg; lightly beaten

    WHOLE GREEN CHILIES - Poblano or other mild pepper, about
    7" (18cm) long, roasted or grilled and softened in a bag,
    seeded and peeled (or substitute canned).

    CHIHUAHUA, Monterey Jack, or other mild white Cheddar
    cheese, shredded.

    PUFF PASTRY, ready-made phyllo leaves, or the 10" x 14"
    sheet; the kind you can stack or roll to a 1/8" thickness.

    Stuff chilies with cheese and close the seam by overlapping
    the sides slightly.

    Roll out the pastry to a thickness of about 1/8" (3 mm).
    Place a chile, seam side down, onto the pastry and cut around
    it with a sharp knife, allowing enough pastry to completely
    wrap the chile.

    Wrap the chile, sealing the pastry edges with water. Repeat
    with remaining chilies. Place on greased cookie sheet, seam
    side down, and allow to rest for about 30 minutes.

    Preheat oven 400+|F/200+|C/Gas 6. Brush pastry with egg and
    bake for 20 minutes. Reduce heat to 350+|F/180+|C/Gas 4 and
    make another 10 minutes or until the pastry is golden grown.

    Serve with a fresh tomato salsa.

    "Chiles Poblanos Rellenos de Queso y Envueltos en Pasta
    Hojadrada" in The Mexican Gourmet by Maria Dolores Torres
    Yzabal and Shelton Wiseman (1995) Thunder Bay Press

    From: http://www.recipesource.com

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  • From Dave Drum@1:18/200 to All on Tue Dec 7 17:48:04 2021
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    Title: Pate Feuillete - Puff Pastry
    Categories: Pastry
    Yield: 2 1/2 pounds

    3 c All-purpose flour; + more
    - for work surface (420 gr)
    3/4 c Cake flour (105 gr)
    1 1/2 ts Salt (7 gr)
    4 tb Unsalted butter; in 1/2"
    - pieces, and well chilled
    - (60 gr)
    1 1/4 c Cold water (295.5 ml)
    1 tb All-purpose flour (14 gr)
    1 3/4 c Unsalted butter;
    - well-chilled (405 gr)

    Make the dough package: In a large mixing bowl, combine
    both flours with the salt. Scatter butter pieces over the
    flour mixture; using your fingers or a pastry cutter,
    incorporate butter until mixture resembles coarse meal.

    Form a well in center of mixture, and pour the water into
    well. Using your hands, gradually draw flour mixture over
    the water, covering and gathering until mixture is well
    blended and begins to come together. Gently knead mixture
    in the bowl just until it comes together to form a dough,
    about 15 seconds. Pat dough into a rough ball, and turn
    out onto a piece of plastic wrap. Wrap tightly, and place
    in refrigerator to chill 1 hour.

    Make the butter package: Sprinkle 1/2 tablespoon flour on
    a sheet of waxed or parchment paper. Place uncut sticks of
    butter on top, and sprinkle with remaining 1/2 tablespoon
    flour. Top with another sheet of paper; using a rolling
    pin, pound butter to soften and flatten to about 1/2 inch.
    Remove top sheet of paper, and fold butter package in half
    onto itself. Replace top sheet of paper, and pound again
    until butter is about A inch thick. Repeat process two or
    three times, or until butter becomes quite pliable. Using
    your hands, shape butter package into a 6-inch square.
    Wrap well in plastic wrap, and place in refrigerator until
    it is chilled but not hardened, no more than 10 minutes.

    Assemble and roll the dough: Remove dough package from
    refrigerator, and place on a lightly floured work surface.
    Using a rolling pin, gently roll dough into a 9" round.
    Remove butter package from refrigerator, and place it in
    the center of the dough round. Using a paring knife or
    bench scraper, lightly score the dough to outline the
    butter square; remove butter, and set it aside. Starting
    from each side of the center square, gently roll out dough
    with the rolling pin, forming four flaps, each 4" to 5"
    long; do not touch the raised square in the center of the
    dough. Replace butter package on the center square. Fold
    flaps of dough over the butter package so that it is
    completely enclosed. Press with your hands to seal.

    Using the rolling pin, press down on the dough at regular
    intervals, repeating and covering the entire surface area,
    until it is about 1" thick. Gently roll out the dough into
    a large rectangle, about 9" X 20", with one of the short
    sides closest to you. Be careful not to press too hard
    around the edges, and keep the corners even as you roll
    out the dough by squaring them with the side of the
    rolling pin or your hands. Brush off any excess flour.
    Starting at the near end, fold the rectangle in thirds as
    you would a business letter; this completes the first
    single turn. Wrap in plastic wrap; place in refrigerator 45
    to 60 minutes.

    Remove dough from refrigerator, and repeat process in step
    5, giving it five more single turns.Always start with the
    flap opening on the right as if it were a book. Mark the
    dough with your knuckle each time you complete a turn to
    help you keep track. Chill 1 hour between each turn. After
    the sixth and final turn, wrap dough in plastic wrap;
    refrigerate at least 4 hours or overnight before using.

    Makes about 2 1/2 pounds.

    From: Bo Friberg's books "The Professional Pastry Chef"
    editions 3rd and 4th, and "The Advanced Pastry Chef"

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  • From Dave Drum@1:18/200 to All on Tue Dec 7 17:49:06 2021
    MMMMM

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    Title: Iris Breakfast Pastry
    Categories: Breads, Desserts, Cheese, Chocolate, Citrus
    Yield: 6 Servings

    MMMMM--------------------------FILLING-------------------------------
    3/4 lb Ricotta
    2 tb Granulated sugar
    1 tb Chocolate chips or shavings
    1 tb Diced candied citron
    Pn cinnamon
    1 ts Zest of orange
    1 Drop vanilla

    MMMMM-------------------------OUTER PART------------------------------
    6 Rolls; can be day old
    1 lb Sifted fine Italian bread
    - crumbs in a wide container
    2 lg Eggs
    1 c Milk
    1 tb Flour
    Canola or peanut oil

    EQUIPMENT: Deep fryer or a large saut++ pan

    THE FILLING: Ahead of time, in a bowl mix well the
    ricotta and sugar until smooth. Blend in the chocolate,
    citron, zest of orange, cinnamon and the vanilla; store
    in the refrigerator overnight.

    THE IRIS: Make a round hole at the bottom of each roll,
    the size of a quarter; keep the pieces on the side to be
    used as lids.

    Carefully take out the soft part (the muddica) from the
    inside of the rolls, through the hole.

    ASSEMBLY & FRYING: Place the milk in a wide bowl.

    Fill the rolls with the ricotta cream, place the lids to
    cover the holes and set the iris in the bowl with the
    milk, and turn them, to allow the bread to absorb some
    of the liquid.

    In a wide bowl beat the eggs, add the flour and mix
    until smooth. Add some milk if batter is too thick.

    IRIS: Remove the iris from the milk bowl and place on a
    tray to allow dripping for a few minutes.

    Place the iris into the egg mixture, one at a time.

    Remove from egg mixture, let the egg mixture drip for a
    few seconds, and then place them in the container with
    the breadcrumbs.

    Squeeze the breadcrumbs into the iris and continue
    rolling it in your hands, gently compact the breadcrumbs
    and reshape it into a ball. Set the breaded iris into a
    pan or dish. Once the iris have been battered and
    breaded, move them on to the fryer.

    For frying the iris use your preferred oil. We suggest
    canola or peanut oil. If using a deep fryer, heat oil at
    350+|F/175+|C, place iris in basket and fry them until
    golden brown. Remove from oil and dry on paper towels.

    If using a pan, at a medium heat, in a heavy, large
    saut++ pan put in 2 1/2 inches of oil and warm it to
    350+|F/175+|C, or until is hot but before it reaches the
    smoking point.

    Very carefully lower the iris into the oil, a few at a
    time, turning and slowly frying them on all side, until
    golden brown. With a slotted spoon, remove from oil and
    dry on paper towels.

    Serve warm with cappuccino or your preferred beverage.

    RECIPE FROM: http://www.siciliancookingplus.com

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  • From Dave Drum@1:18/200 to All on Tue Dec 7 17:50:08 2021
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Apollo Pastry Baklava Pie
    Categories: Pastry, Herbs, Desserts, Nuts
    Yield: 6 Servings

    MMMMM---------------------------CRUST--------------------------------
    10 Sheets frozen Apollo phyllo
    - dough; thawed overnight
    1/3 c Granulated sugar
    1 tb Cinnamon
    1 ts Allspice
    12 tb Butter; melted

    MMMMM----------------------------PIE---------------------------------
    5 tb Butter; melted
    1/2 c Granulated sugar
    1/4 c Brown sugar
    3/4 c Honey
    1 ts Pure vanilla extract
    3/4 ts Salt
    3 lg Eggs
    2 1/2 c Rough chopped nuts

    Set the oven @ 375+|F/190+|C.

    Place a 9" pie plate on a parchment-lined baking sheet.

    MAKE THE CRUST: Unwrap the phyllo dough, but keep it
    covered with a slightly damp kitchen towel (this will
    prevent it from drying out and cracking). In a small
    bowl, mix the sugar with the cinnamon and allspice to
    combine.

    Place a sheet of phyllo dough on your work surface.
    Brush it all over with melted butter, then sprinkle
    evenly with the sugar mixture to coat. Place another
    sheet of phyllo dough on top of it and repeat the
    process. Repeat with the remaining sheets of phyllo
    dough.

    Transfer the layered phyllo dough to the pie plate,
    allowing the excess to hang over the edge. Cover the
    crust with a damp paper towel while you prepare the
    filling.

    MAKE THE FILLING: In a large bowl, whisk the melted
    butter with the sugar, brown sugar, honey, vanilla
    extract and salt to combine. Add the eggs one at a time,
    mixing thoroughly to combine.

    Uncover the dough and place the nuts in an even layer
    inside the crust. Pour the custard over the nuts.

    Fold the excess crust over the filling. Brush the crust
    with the remaining melted butter.

    Bake until the crust is golden and the custard is set,
    35 to 40 minutes. Cool completely before slicing and
    serving.

    One 9" pie (10 servings)

    By Erin McDowell

    RECIPE FROM: https://www.purewow.com

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