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HomeMy WebLinkAboutClinton News-Record, 1985-12-18, Page 39AMERICAN l�(PRESS Page 6 Regional Value Spotter, December 18, 1985 'Make. Room for Dessert By Philomena C-�o h, dessert! It seems that pieces about the size of small even when there's no • peas. In small bowl, using a room for another bite, if a good dessert appears, space somehow becomes available. Custard is probably one of the oldest of desserts. It has a look, feel and taste that spell "down home." You won't recognize it on many restaurant menus because it masquerades in elegance as Creme Anglaise, Bavarian Cream, Flan or some other ethnic alias. Even Zabaglione is simply a soft custard laced with Marsala wine. Baked in a pie crust, custard is irresistible. You may miss it in pricey restaurants, but you will find it in most diners, right along with apple pie. In this recipe, two favorites — apples and custard — become one. Apple slices are arranged in the unbaked pie crust, then to avoid spilling while carrying the pie to the oven, the pan is placed on the oven rack and the mixture poured over the apples. The apples will rise to the top when egg mixture is added. If you buy a frozen pie shell, be sure it's the deep-dish size, However, you can make your own easily enough. In this one, the secret ingredients are egg yolk and lemon juice for a tender, flaky, golden pastry. • One important tip: In mixing the custard, gradually stir the warm milk into the beaten eggs to avoid cooking them. APPLE CUSTARD PIE 1 (9 -inch) pie shell, unbaked (recipe follows) 1 cup thinly sliced unpeeled, cored apples 'h cup sugar, divided 'G teaspoon cinnamon '/r teaspoon nutmeg 4 eggs, slightly beaten 1 teaspoon vanilla '/a teaspoon salt 2 cups milk, heated w verywarm fork, blend together egg yolk, 4 tablespoons ice water and lemon juice. Add to flour mixture, mixing lightly with fork until dough sticks together. Add more ice water, if needed. Press dough into a ball. On lightly floured surface or pastry cloth, rolling from center to edge, roll dough into '/s -inch thick circle about 10 inches in diameter. Gently fit loosely into 9 -inch 1e pan. Trim edge and flute. Maks 1 (9 -inch) pie crust. Anything made with apples is bound to please, especially when it's out of the ordinary. Canned apple pie filling and frozen puff pastry make this Apple Tart easy. EASY APPLE TART 1 sheet frozen puff pastry dough, thawed / egg yolk 3 tablespoons milk l (1 -pound,• 5 -ounce) can apple pie filling 2 teaspoons grated lemon peel Arrange apple slices on bottom of pie shell. Combine I tablespoon of the sugar, cinnamon and nutmeg. Sprinkle over apples. Beat•together eggs, remaining sugar, vanilla and salt. Gradually beat in warmed milk. Pour mixture into a l -quart liquid measuring cup or other container with pouring lip or spout. Place pie plate (with apples) . on oven rack. Pour egg mixture over apples in pie shell. Bake in preheated 400F overt until knife inserted halfway between center and edge comes out clean, about 30 minutes. Chill before serving. Yield.: 6 servings. PIE' SHELL - /'/.: cups all-purpose flour '4, teaspoon salt '/2 cup shortening l egg yolk 4 to 5 tablespoons ice water 2 teaspoons lemon juice In a large bowl stir together flour and salt. Cut in shortening until mixture is broken into little On a cool, lightly floured surface, roll dough in rectangular shape, about V4 inch thick. Cut into 14 x 9 -inch rectangle and cut three one -inch strips from the long, side of the rectangle. Cut one strip into 2 7 -inch -long pieces. The base of the tart will be approximately 14 x 6 inches. Place base on baking sheet. In a small bowl, beat together egg yolk and milk. Brush mixture around edges of tart base. Reserve remaining egg yolk mixture. Place long strips of dough on sides of base and short strips around remaining edges. Combine pie filling and lemon peel: Arrange apple pie filling on top of tart base. Brush top .and sides of dough with remaining egg yolk mixture, Bake in a 425F oven for 15 minutes;' lower.oven temperature to 375F and bake 5 to 10 minutes longer or until pastry is golden brown. Cool before serving. Yield: 6 servings. Cherry Cream Cake is well worth every minute spent in preparing it, It makes an elaborate focal point on a party buffet or a fitting finish for a simple family dinner. CHERRY' CREAM CAKE 1 (16- or 17 -ounce) can dark sweet cherries, pitted 5 teaspoons corn starch 2 tablespoons orange juice '2' teaspoon grated • orange peel Nut Cake Layers (recipe follows) 2 tablespoons orange liqueur Pastry Cream (recipe follows) sliced almonds Drain cherries; halve and reserve cherries and syrup. Combine reserved cherry syrup with corn starch, orange juice and peel in saucepan. Cook and stir over medium heat until clear and thickened. Reserve 10 cherry halves for garnish; stir in remaining cherries. Cool thoroughly. Drizzle Nut Cake Layers with orange liqueur. Spread thin layer of Pastry Cream on I cake layer; spread with 2/3 of cherry mixture. Place second Nut Cake Layer on top and spread with Pastry Cream. Pipe remaining Pastry Cream along long sides; fill with remaining cherry mixture. Garnish with reserved cherries and sliced almonds. Cut into 10 slices. Makes 10 servings. Nut Cake Layers: Beat 5 egg yolks and 1/2 cup sugar until pale and creamy. Beat 5 egg whites until stiff peaks form. Fold egg whites, / cup flour and / cup ground almonds or hazelnuts into sugar mixture. Spread evenly into waxed paper lined and greased 111/4 x 71/2 x 13/4 -inch pan. Bake at 425F 10 to 12 minutes or until wooden pick inserted near center comes out clean: Turn out and cool on rack. Cut into 2 lengthwise strips. Makes 2 cake layers. Pastry Cream: Combine 2 tablespoons sugar and 5 teaspoons cornstarch in saucepan; stir in '/ cup milk. • - Bring to boil; cook and stir until thickened. Beat in '/i cup softene2Mater or margarine and is melted. Cool. Makes about 1 '/x teaspoon vanilla alntil blotter cup. #130WILL4 MEN'S WEAR Last Minute Gift Suggestions A large selection is still available Silk Ties Pyjamas Sweaters Sport shirts English hose Gowns Dress shirts Slacks All beautifully gift boxed at no extra charge 388 Richmond St. Downtown London 433-2889• MIME VISA THE LONDON FOUR POSTER This Bed includes: Frame, Headboard, Footboard, Deck, Particle Board Pedestal, Mattress Pad, Mattress, Line and Linerlock, Heater, Thermostat, Fill Kit and Algaecide The six drav'er pedestal is optional at $152..00. NOW ONLY 5349.00 Until December 31 Free Delivery in London Ask About Our 6 Month waY wit NOa nterst Take Advantage of Our "30 Day Comfort Satisfaction Guarantee!" 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