Subject: Hot Orange Pudding
From: Unicorn (unicorn@indenial.com)
Date: Fri Feb 07 2003 - 12:04:20 EST
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FOOD FUNNY
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Thanks to Kay Hepker of Glendale, Arizona for this:
My first job was working in an orange juice factory, but I got
canned... couldn't concentrate. Then I tried to be a chef. I
figured it would add a little spice to my life, but I just didn't have
the thyme. I attempted to be a deli worker, but any way I sliced it,
I couldn't cut the mustard, so I became a professional fisherman but
discovered that I couldn't live on my net income. My last job was
working at Starbucks, but I had to quit because it was always the same
old grind.
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TODAY'S RECIPE
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I know I promised a recipe for fried date-filled won tons today, but
as I was writing it I realized it sounded familiar. A quick look
through the World Wide Recipes vault revealed that I had published it
on July 21, 2000. Here it is again, for those who had their hearts
set on it:
Deep Fried Date-Filled Won Tons
8 oz (225 g) pitted dates, finely chopped
1/4 cup (60 ml) chopped almonds, cashews, or walnuts
1 Tbs (15 ml) orange juice, or more if needed
1 tsp (5 ml) Chinese five spice powder*
The zest if 1 lemon, finely grated
48 won ton wrappers*
Oil for deep frying
Powdered (confectioner's) sugar for dusting (optional)
Ground cinnamon for dusting (optional)
* Available in finer supermarkets and Asian specialty shops
Mix together the chopped dates, nuts, orange juice, five spice powder,
and lemon zest, adding more orange juice if necessary to make the
mixture moist enough to hold together. Form the date mixture into
small cylinders about 1/4 inch (5 mm) wide and 1/2 inch (1 cm) long.
Place the date rolls diagonally on the won ton wrappers and roll up
into a tube. Twist the ends of the tube, forming a shape like a
Christmas cracker. Heat the oil to a temperature of 350F (180C) and
fry in batches of 6 to 8 at a time, turning as necessary, until golden
brown. Drain on paper towels and dust with powdered sugar and/or
cinnamon if desired. Makes 48 fritters to serve 8 to 10.
And here is a new, never-before-published-in-your-favorite-recipezine
dessert to wrap up our "Happy Chinese New Year" menu:
Hot Orange Pudding
1/2 cup (125 ml) pearl tapioca
1/2 cup (125 ml) plus 2 cups (500 ml) cold water
1/4 cup (60 ml) sugar
1 tsp (5 ml) grated orange peel
1 large orange, peeled and sectioned with all
membranes removed, coarsely chopped
Soak the tapioca in 1/2 cup (125 ml) water for 4 to 6 hours. Bring
the remaining water, sugar, and orange peel to a boil in a saucepan
over moderate heat, stirring to dissolve the sugar. Drain the tapioca
and add it to the pan slowly, stirring constantly. Cook for 2
minutes, stirring constantly, until the mixture thickens. Stir in the
orange sections and bring to a boil again. Serve immediately. Serves
4 to 6.
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