• 10/20 Brandied Fruit - 1

    From Dave Drum@1:261/38 to All on Tue Oct 19 05:47:02 2021
    October 20: National Brandied Fruit Day

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

    Title: Brandied Cranberries
    Categories: Five, Fruit, Booze
    Yield: 2 Servings

    12 oz Bag cranberries
    1 1/2 c Sugar
    1/2 c Brandy
    2 tb Fine shredded orange zest

    Set oven @ 325+|F. Sort through cranberries and
    discard any that are soft or decayed.

    Mix cranberries, sugar, brandy, and orange zest in a 8"
    or 9" square baking dish. Bake uncovered until most of
    the liquid has evaporated, stirring occasionally.

    Chill up to one week.

    Makes 2 cups.

    FROM: Julie Wente of Wente Winery

    Meal Master Format by Dave Drum - 21 November 2008

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  • From Dave Drum@1:3634/12 to All on Tue Oct 18 16:28:00 2022
    October 20 - National Brandied Fruit Day

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

    Title: Brandied Cherry Clafouti
    Categories: Desserts, Fruits, Citrus, Booze, Pastry
    Yield: 8 Servings

    3 c Drained black or red
    - cherries; preferably water
    - canned
    1/4 c Brandy or cognac
    2/3 c Sugar
    Butter for pan
    2/3 c All-purpose flour; sifted
    1 c Milk
    3 lg Eggs
    1 tb Vanilla extract
    1/8 ts Allspice
    1 tb Lemon zest
    1/8 ts Salt
    Confectioners' sugar

    In nonreactive bowl, mix drained cherries, brandy and
    1/3 cup of the sugar. Let sit for 1 hour.

    Set oven @ 425ºF/220ºC. Butter a 9" pie pan.

    Place flour in medium bowl and make a well in the
    center.

    Drain cherries, reserving the liquid. Pour liquid into
    a blender and add remaining 1/3 cup sugar, plus the
    milk, eggs, vanilla, allspice, lemon zest and salt.
    Blend well.

    Pour liquid mixture into the well in the flour and
    blend into a smooth batter. Spread cherries evenly in
    prepared pan. Pour batter over fruit. Bake in the
    preheated oven for 5 minutes, then reduce heat to
    and bake 45 to 50 minutes more until clafouti is
    350ºF/175ºC puffy and golden.

    (A sharp knife inserted in the center should come
    out clean.) Let cool.

    Dust with confectioners' sugar and serve warm.

    NOTES: An adaptation of a recipe from New York chef
    and cooking teacher Katherine Alford, this is elegant,
    impressive and easy to make. In the summer you can
    make this with fresh cherries, but it works just as
    well now with canned.

    FROM: The Washington Post

    From: http://www.recipesource.com

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