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Carambola Chipa
Slice fruit crosswise into 1/16" stars. Bring sugar and water to boil in
heavy 2-qt saucepan, stirring until sugar is dissolved. Add fruit, then remove
from heat and let stand, uncovered, 15 min. Pour fruit into sieve set over a
bowl and drain 15 min. Put oven rack in middle of oven and preheat to 200. Put
line on large baking sheet, then arrange fruit slices in 1 layer on liner. Bake
until dry, 1-1.25 hours. Immediately transfer chips to a rack to col. Can be
made 1 week ahead and cooled completely, uncovered, then kept, layered w waxed
paper, in airtight container at room temp.
Carambola (Star Fruit) 2 firm-ripe yellow, about /12 lb
Sugar 2 c
Water 2 c
Caramel
Shards
|
Lightly oil a
12" square of foil. In a heavy saucepan boil 1.25 c sugar and .25 c
water over moderate heat, stirring, until sugar is dissolved. Boil syrup
w/o stirring, washing down sugar crystals on side of pan w a brush dipped
in cold water, until pale golden. Continue cooking w/o stirring, swirling
pan, until deep golden. Immediately pour caramel onto foil and cool
completely, about 20 min. Break into shards. Keeps, layered between waxed
paper, I day at room temp. |
Chocolate Cream Truffles
Beat cream cheese, honey and liqueur w electric mixer on medium until well
blended. Stir in melted chocolate and almonds; cover. Refrigerate at least 2
hours until firm. Roll into 24 balls, using a scant tablespoon for each. Roll in
cocoa until evenly coated. Store tightly covered in refrigerator.
| Ingredient Quantity Comments |
| Cream Cheese 8 oz softened |
| Honey 1 T |
| Liqueur 1 T almond flavored |
| Chocolate 4 sq Bakers semi-sweet, melted |
| Nuts, Almonds 0.25 c ground |
| Cocoa 0.25 c |
Pecans, Cocoa
|
Preheat oven to
350. Brush 2 baking sheets w oil. In bowl, coat the pecans w egg white. In
another bowl, combine the remaining ingredients. Add nuts and toss to coat
well. Spread on sheets in one layer. Bake 15 min. Remove and let cool.
Store in airtight container. |
|
Pecans,
Sweet Meringue-Baked |
Serves |
|
Preheat oven to
325. Butter a shallow 10x15 inch jelly roll pan. Beat egg white until
stiff. Mix cinnamon and salt into sugar. Keeping the beater running, add
sugar mix, 1T at a time. Fold in melted butter and nuts. Spread in
prepared pan and bake 15 min. Remove pan from oven. Using a spatula,
carefully flip mix one small section at a time. When all the pecans have
been turned, return pan to oven and bake an additional 15 min. Watch
carefully and do not allow to burn. Cool on paper towels. These are great
in a green salad. |
|
Nuts |
2 |
|
c pecan halves
(.5 lb) |
|
Cream butter and
3c sugar. Add milk, vanilla, corn syrup and mix thoroughly. Add remaining
sugar, mix together w coconut. Form into small balls. Roll in cinnamon. |
|
Truffles,
Pecan Butter |
Serves |
|
Finely chop 1/2
c pecans. In food processor, grind remaining 2 c nuts with a pinch of
salt, occasionally scraping down side of bowl, until pecans release their
oil and mix becomes a smooth paste, about 3 min. Transfer nut butter to a
small bowl and stir in remaining ingredients until combined well. Form
level teaspoons of nut butter into balls and roll, no more than2 at a
time, in chopped pecans, pressing gently. Chill in layers separated by wax
paper in airtight container at least 1 hr and up to 4 days. Makes about 40 |
|
Nuts, Pecans |
2.5 |
|
c toasted |
|
Crumbs, Graham
Cracker |
0.33 |
|
c |
|
Butter |
1 |
|
t unsalted,
softened |
|
Thursday,
December 19, 2002 |
Page
80 |
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