Subj : Re: Sweetening
To : Ruth Haffly
From : Dave Drum
Date : Fri Jun 21 2024 05:27:00
-=> Ruth Haffly wrote to Dave Drum <=-
DD> to serve tooth-achingly sweet iced tea - which I abhorred. I do,
RH> We adopted a descriptive phrase we heard on "Star Trek; The Next
RH> Generation" to desscribe something super sweet--Tooth Itching.
DD> As me and the boob tube are not good friends I missed that.
RH> This was sometime in the 90s, back when we were in AZ. Steve is a
RH> sci-fi fan and enjoyed this show.
I have always considered Star Trek as space opera/fantasy. Along with
Battlestar Galactica.
DD> sometimes, in the cold months add a little honey to my cuppa. Never
DD> sugar.
RH> We keep both honey and raw sugar on hand for sweetening, no white sugar
RH> in the house. The raw adds just a hint of a molasses taste.
DD> I keep sugar for recipes where it's called for. But a pound of C&H
DD> lasts a looooooooong time. You probably couldn't use my molasses
DD> substitute which I pick up at the Illinois Products Farmer's Market
DD> - sorghum. It's a cousin of maize (corn) ans might trigger Steve's
DD> allergy.
RH> Actually we got a pint bottle of it several years ago and he used it in
RH> his coffee with no apparant side effects. Guess it was a small enough
RH> amount at any one time so as to not affect him.
Or the part of corn that causes his problem is not it the sorghum syrup.
MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Baked Apricot Brie w/Sorghum Syrup
Categories: Five, Pastry, Cheese, Fruits
Yield: 5 Servings
17 oz (490g) pkg puff pastry
1 (5"/12cm) Brie cheese wheel
3 Apricots; chopped
2 tb Sorghum Syrup
1 lg Egg; for egg wash
Defrost 1 sheet of puff pastry in the fridge or out on
the counter until ready to bake.
Set oven @ 400ºF/205ºC.
On one sheet of puff pastry, place entire Brie wheel in
the middle, add chipped apricots on top and drizzle 2
tablespoons (or as much as you'd like) of the sorghum
syrup.
Fold puff pastry on the top of the cheese and fruit
mound and close all the way around.
With a pastry brush, brush the top of the puff pastry
folds with egg wash. (An egg wash is a beaten egg mixed
with another liquid, usually water or milk, which is
brushed onto the surface of a pastry before baking.)
Place on parchment paper and bake for 30 minutes until
it's golden brown.
Let cool for 5 minutes and enjoy with crackers, baguette
or just by itself.
Yield: 4 - 6 servings
RECIPE FROM:
https://www.goldenbarrel.com
Uncle Dirty Dave's Archives
MMMMM
... "Only the pure in heart can make a good soup." -- Beethoven
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