Subject: Poached Figs
From: Unicorn (unicorn@indenial.com)
Date: Fri May 04 2001 - 18:34:25 EDT
__________________________________________________
F O O D F U N N Y
__________________________________________________
Thanks to reader Ruth Middleton for this unsavory food funny:
Little Johnny was left to fix lunch. When his mother returned with a
friend, she noticed that Johnny had already strained the tea. So the
two
women sipped their tea happily while having lunch and chit-chatted.
Afterwards, when her friend had left, little Johnny's mother talked to
him.
"Was it hard finding the tea strainer in the kitchen?" his mother asked.
"Ma, I couldn't find it, so I used the fly swatter." replied Johnny. His
mother nearly fainted, so Johnny hastily added, "Don't get excited, Ma,
I
used the old one!"
__________________________________________________
T O D A Y ' S R E C I P E
__________________________________________________
These figs are great on their own or served with ice cream. For a more
elegant presentaion, try serving them with some good Stilton cheese and
a
vintage port.
Poached Figs
1 lb (900 g) dried figs, stems removed
1 cup (250 ml) sugar
2 Tbs (30 ml) lemon juice
2 Tbs (50 ml) dry sherry (optional)
1 tsp (5 ml) grated lemon rind
1 tsp (5 ml) fresh ginger, finely chopped
Water
Combine all ingredients in a saucepan, add enough water to cover, and
bring
to a boil over moderate heat. Reduce the heat and simmer uncovered for
30
minutes. Allow the figs to cool in the syrup. Serve chilled or at room
temperature. Serves 6 to 8.
This archive was generated by hypermail 2b28 : Fri Jun 01 2001 - 00:00:01 EDT