Subj : Re: Beat Breakfast - 17
To : Ben Collver
From : Dave Drum
Date : Mon Sep 08 2025 04:42 am
-=> Ben Collver wrote to Dave Drum <=-
BC> Honest typos can be amusing. Here's a Beatnik Breakfast recipe...
DD> In my day (I am of the Beat Generation) beatniks were more into
DD> wacky weed than booze. I could not participate in any of the
DD> ceremonial weed burnigs because I am allergic to cannabinoids. But
DD> that got me through the 60s more-or-less intact. Bv)=
BC> I've been reading about flappers, beatniks, and other counterculture
BC> people. Most of them were youth culture and a common theme seems to
BC> be liberation. From my perspective that liberation was relative and
BC> incremental.
BC> A couple of weeks ago i found a bunch of "wild" pear trees. I think
BC> their ancestor was a Bartlett. The offspring seem able to compete &
BC> spread. The pears were scarcely larger than crab apples. I grabbed
Crabapples around this area vary from marble-sized to as big as a golf/
ping-pong ball. The marble-sized ones are best as the goof ball size have
been "market bred" and have little flavour.
BC> a grocery bag full of them, and the trees are loaded with fruit so i
BC> could grab many more. I wasn't sure how they'd turn out. Last week
BC> i processed the riper half of the pears. I quartered and cored them
BC> and filled a crockpot. I didn't bother to peel them because they're
BC> so small, but halfway through i used a potato ricer to mash them up.
BC> I sprinkled in a little nutmeg. As it cooked, the whole house smelt
BC> magical. It yielded a quart and a half, which i have been using for
BC> pancake topping and to doctor up porridge.
BC> Once i heard someone say wacky weed is the only honest drug, because
BC> it's the only drug that doesn't steal anything from you after using.
BC> Of course YMMV. Here's a 420 friendly pear butter recipe. ;)
All I lose is my lunch (projectile vomiting) and I aquire a migrane. The
stuff grows wild around here since hemp was raised for making rope in
this part of Illinois during WWII. Ditch weed is common - and according
to some of my pot-head friends, not very potent. Bv)=
BC> MMMMM----- Recipe via Meal-Master (tm) v8.06
BC> Title: Pear Butter
BC> Categories: Crockpot, Sauce
BC> Yield: 14 Servings
Sort of an apple butter - but with pears.
MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Raisin-Pear Strudel
Categories: Pastry, Fruits, Desserts, Citrus, Dairy
Yield: 8 Servings
1 1/2 lb (3 md) pears; peeled, diced
1/2 c Golden raisins (sultanas) *
1/2 c Pecans; chopped (opt)
3 tb Sugar
1 1/2 ts Lemon juice
3/4 ts Ground cinnamon
1/8 ts Ground cloves
1/8 ts Salt
1/3 lb Phyllo dough; thawed
6 tb Butter; melted
1/4 c Crushed Italian macaroons
- (amaretti)
Confectioner's sugar
1/2 c Heavy cream; whipped
About 2 hours before serving: Peel and dice pears. In a
large bowl, toss pears with raisins, nuts (option) sugar,
lemon juice, cinnamon, cloves, and salt.
Brush each phyllo sheet with melted butter (keep remaining
sheets under damp towel until ready to use). On waxed
paper arrange 1 sheet of phyllo in an 18" x 14" rectangle
(trim or overlap to make it this size). Lay another phyllo
sheet on top, continuing to brush each sheet with melted
butter and on every other sheet sprinkling the crushed
amaretti.
Preheat oven to 375ºF/190ºC.
Cut layered phyllo lengthwise in half, then cut each half
crosswise into 4 pieces to make 8 rectangles in all (use
ruler if desired to cut them even). Starting along a short
side of one rectangle, spoon 1/8 of the pear mixture side,
roll phyllo, jelly-roll fashion. Place roll, seam side
down, on large, ungreased cookie sheet. Repeat until all
rectangles and the pear mixture are used.
Brush rolls with remaining melted butter. Bake rolls 25 to
30 minutes until golden brown. Serve warm or cool on a
wire rack to serve later.
To serve, sprinkle with some confectioners' sugar and top
with whipped cream.
Serving Size: 8
* UDD Note: Soaking the raisins in a reasonable brandy
overnight adds a nice extra layer of flavour. This
highly optional step will depend on your tastes, the
availability of the brandy, and whether you think of
it in time.
Recipe from:
http://www.cooks.com
Uncle Dirty Dave's Kitchen
MMMMM
... Sir, am I to understand that you people sell dead, fried birds here?
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