NAPOLEONIC ERA COMES TO A BLOODY END AT WATERLOO: A once immensely
powerful ruler and seemingly unstoppable military leader, France's
Napoleon Bonaparte fights his final battle at Waterloo, in the
Netherlands. The coalition of forces arrayed against Napoleon,
including the British and Prussian armies, prove insurmountable.

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Josephine's Peche Napoleon
Categories: Desserts, Pastry, Booze, Fruits, Dairy
Yield: 9 servings

1/4 c Amaretto
5 Mint leaves; chiffonade
7 tb Sugar
5 tb Flour
1/2 ts Kosher salt
1 1/2 c Half & half
1 lg Egg; beaten
2 tb Almond extract or amaretto
2 tb Butter
1/4 c Brown sugar
1/2 c Heavy cream
5 tb Toffee brickle pieces
1/2 c Powdered sugar
Add'l whipped cream & mint
- (opt)

Cut each sheet of puff pastry into 3 strips (along the
folds) and bake according to your pkg.

Slice peaches into thin slices. Marinade with amaretto
and mint (if desired).

MAKE CREAM FILLING: "Softly" boil sugar, flour salt and
milk. Pour into beaten egg in a small stream, whisking
constantly. Cool, add almond extract or amaretto. cover
with cling film and chill.

TO MAKE TOFFEE GLAZE: melt brown sugar and butter until
melted and combined, add toffee pieces, stirring another
3 min. Add cream, stir to combine all ingredients. Add
enough powedered sugar to thicken glaze. You don't want
it "runny".

TO ASSEMBLE NAPOLEONS: Cut each strip into 3 pieces. Cut
each individual seving in half (sandwich style). Place a
generous dollop of cream filling on bottom piece. Layer
sliced peaches and top with puff pastry "lid". Pour
glaze on top. Can serve with a side of whipped cream,
additional mint ribbons.

by: Lori Goldsby

RECIPE FROM: https://food52.com

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Dave Drum -> All skrev 2022-06-17 23:11:

1/4 c Amaretto
5 Mint leaves; chiffonade
7 tb Sugar
5 tb Flour
1/2 ts Kosher salt
1 1/2 c Half & half
1 lg Egg; beaten
2 tb Almond extract or amaretto
2 tb Butter
1/4 c Brown sugar
1/2 c Heavy cream
5 tb Toffee brickle pieces
1/2 c Powdered sugar

Just out of curiosity, what does the "c" above mean? Please don't tell me that you still use cups? The rest of the world (96%) abandoned cups in cooking many years ago. Just saying. Interesting recipe just the same...



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Björn Felten wrote to Dave Drum <=-

Dave Drum -> All skrev 2022-06-17 23:11:

1/4 c Amaretto
5 Mint leaves; chiffonade
7 tb Sugar
5 tb Flour
1/2 ts Kosher salt
1 1/2 c Half & half
1 lg Egg; beaten
2 tb Almond extract or amaretto
2 tb Butter
1/4 c Brown sugar
1/2 c Heavy cream
5 tb Toffee brickle pieces
1/2 c Powdered sugar

Just out of curiosity, what does the "c" above mean? Please don't
tell me that you still use cups? The rest of the world (96%) abandoned cups in cooking many years ago. Just saying. Interesting recipe just
the same...

Yeah, we do. Still measure distance in inches, feet and miles, too. We
are making attempts to "go metric" but it's slow catching on. Once upon
a time my state put up road signs listing distances to places in both
miles and kilometres .... as well as speed limit signs in both systems.
Public backlash was sufficient to the politicians to abandon that route.

Lots of inertia in this country. We're *very* slow to change.

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: N.Y.T. Apple Crumble
Categories: Fruits, Herbs, Nuts, Citrus
Yield: 9 servings

12 tb (170 g) unsalted butter;
- melted, more for buttering
- the pan
1 1/2 c (180 g) all-purpose flour
1 1/2 c (300 g) packed dark brown
Sugar; divided
1 c (80 g) old-fashioned rolled
Oats
1 c (113 g) pecans, chopped
1 ts Kosher salt
3 1/2 lb Mixed apples; peeled, cored,
In 1/2" wedges
1 tb Ground cinnamon
2 tb Fresh lemon juice

Set the oven @ 350║F/175║C.

Butter a 13" X 9" baking dish. In a medium bowl, combine
the flour, 1 cup/200 grams of the brown sugar, oats,
pecans and salt. Add the butter, and stir with a fork
until the crumbs are evenly moistened.

Add the apples to the buttered baking dish and toss with
the remaining 1/2 cup/100 grams brown sugar, cinnamon
and lemon juice. Spread the apples into an even layer.
Press the crumb mixture together to create clumps of
different sizes, and sprinkle on top of the apples.
Transfer to the oven, and bake until the apples are
tender and the crumb topping is crisp and deep golden
brown, about 50 to 60 minutes. Serve warm or at room
temperature.

By: Samantha Seneviratne

Yield: 8 to 10 servings

RECIPE FROM: https://cooking.nytimes.com

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Thanks for the explanation, and most of all for the metric additions to the recipe below. :-)

Title: N.Y.T. Apple Crumble
Categories: Fruits, Herbs, Nuts, Citrus
Yield: 9 servings

This prevented me from complaining about another problem with the cups. You really should measure all ingredients by weight. Especially dry ditto, "how hard should you pack the flower?" type. After all you never by flower, sugar, butter or almost anything else by volume, but by weight, no?

Repeatability is not always that important, but more often than not it is, and that can only be achieved with a good scale that have at least a 1 gram precision -- they are dirt cheap nowadays.


..

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Bj¡rn Felten wrote to Dave Drum <=-

Thanks for the explanation, and most of all for the metric additions to the recipe below. :-)

Title: N.Y.T. Apple Crumble
Categories: Fruits, Herbs, Nuts, Citrus
Yield: 9 servings

This prevented me from complaining about another problem with the
cups. You really should measure all ingredients by weight. Especially
dry ditto, "how hard should you pack the flower?" type. After all you never by flower, sugar, butter or almost anything else by volume, but
by weight, no?

Repeatability is not always that important, but more often than not
it is, and that can only be achieved with a good scale that have at
least a 1 gram precision -- they are dirt cheap nowadays.

I have a couple of nice kitchen scales - which get little use. I've
been cooking long enough that, unless I'm making something for the first
time I "eyeball" it.

Baking is the exception to that. Baking requires some precision for the
proper result.

Even scones.

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: St. Swithin's Drop Scones
Categories: Five, Breads
Yield: 4 Servings

4 1/2 oz Self-raising flour
2 ts Caster sugar
1 lg Egg; beaten
2 tb Melted unsalted butter
150 ml Semi-skimmed milk

Whisk that all up and leave it for a while to be with
its thoughts. In the meantime peel, core and slice
(thickly) two large English Bramley apples. Put these in
a wide heavy based pan with about 4 tbspns of butter and
the same of sugar (I favour caster but you might want
something darker), and a little water. Cook over a low
heat until the apples start to break down and it all
starts to thicken and caramelise. Avoid stirring as it
will make the sugar crystalise and the apples break up -
it's nice to have some chunks. Lightly shake the pan
instead. You can do all this in advance and then leave
it.

When ready to make the scones (if you're American you
might want to call them pancakes) heat a pan/griddle
relatively hot and use a little butter or light oil
(less is more here). Then drop in tablespoons of the
batter and wait until bubbles form, then flip and leave
for about 30 seconds. Then plate up.

RECIPE FROM: http://onefatman.typepad.com

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