Unicorn (Unicorn@Indenial.com)
Tue, 28 Sep 1999 03:07:28 -0400
::::::::::::::::::::::::::::: FOOD FUNNY :::::::::::::::::::::::::::::
Thanks to Marie S. Nipper from Central Florida for this food funny:
A man goes to visit an old family friend, whom he hasn't seen in many
years. All during the course of his visit, this friend refers to his
wife in very affectionate terms, such as sugar, honey, cupcake,
honey-buns, and biscuit.
The other man is quiet surprised at this, that after 70 years of
marriage, his friend is still this taken with his "bride". He
discretely asks of his friend, "how is it that after all this time,
you are so much in love that you are able to refer to your wife in
such loving terms"? To which the old man replies "To be quiet honest,
I forgot her name over 10 years ago.
::::::::::::::::::::::::::: TODAY'S RECIPE ::::::::::::::::::::::::::
This is a classic French dessert, their version of an upside-down
apple pie. Fortunately it is both low-fat and vegetarian, in keeping
with this week's theme.
Tarte Tatin
1 cup (250 ml) all-purpose flour
2 Tbs (30 ml) sugar
3 Tbs (45 ml) cold butter or margarine
2 to 3 Tbs (30 to 45 ml) ice water
2+1/2 lbs (1 Kg) Granny Smith apples, peeled,
cored, and cut into 1/2 inch (1 cm) slices
1/2 cup (125 ml) sugar
A grating of fresh nutmeg
1 Tbs (15 ml) lemon juice
1/4 cup (60 ml) sugar
2 Tbs (30 ml) butter or margarine
Combine the flour and 2 tablespoons (30 ml) sugar in a bowl. Using a
pair of knives, cut the 3 tablespoons (45 ml) butter into the flour
mixture until it resembles coarse crumbs. Add the ice water 1
tablespoon at a time, mixing with a fork just until the dough holds
together. Wrap the dough in plastic wrap and refrigerate for 30
minutes. On a floured surface, roll the dough into a circle about 1
inch (2 cm) larger than the skillet you are going to use. Cover with
plastic wrap and set aside.
Combine the apples, 1/2 cup (125 ml) sugar, and the nutmeg in a bowl
and toss to combine. Sprinkle with the lemon juice and set aside.
Place 1/4 cup (60 ml) sugar in the bottom of a heavy 10 or 11 inch (25
or 28 cm) skillet and cook over medium heat until the sugar melts and
turns golden brown. Add the apple mixture and the 2 tablespoons
butter and cook for 5 minutes, or until the apples are just tender.
Remove from the heat.
Arrange the apples so as to form a slight mound in the center of the
skillet. Place the pastry on top of the apples and tuck in the edges.
Cut two or three slits in the pastry to allow steam to escape. Bake
at 425F (210C) for 20 to 25 minutes, until the crust is golden brown.
While still hot, turn the tarte out onto a serving platter so the
crust is on the bottom. Serve war or at room temperature. Serves 6
to 8.
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