Musicians entertain behind hedges in WH portico.
Posted on 09/01/2019 3:53:57 PM PDT by Jamestown1630
Musicians entertain behind hedges in WH portico.
Melania wore Paris-trained couturier J Mendel's seafoam green gown with a high neck and transparent sleeves.
The dress is embellished with vertical rows of bias-cut wavy ruffles falling to a narrow hand-pleated skirt.
It sells for about $6,000 on the Bergdorf Goodman website but is on sale for about $1,500.
In 1973, renowned WA horticulturalist John Cripps crossed the Golden Delicious and Lady Williams apples to create a new apple, Cripps Pink. Now marketed around the world as the Pink Lady, this delicious local invention is Australia’s most popular apple. Known for their attractive pink colouring, fizzy mouth feel, sweetness and crunch, Pink Lady apples have a high sugar content which also makes them perfect for cooking. Try them out in this impressive home baked Pink Lady Apple Pie.
Pink Lady Apple Pie / Serves 8
Ingredients Shortcrust Pastry 2 cups plain flour 1/3 cup icing sugar 145g butter, cubed 2-3 tablespoons iced water
Apple filling 8 peeled, cored and thinly sliced Pink Lady Apples 3/4 cup brown sugar 1 tsp Cinnamon Juice of half a lemon 2 tbsp cornflour 1/2 tsp salt
Crust topping 1 egg, beaten 2 tbsp granulated sugar
Method Add the flour, sugar and cubes of butter to your food processor and pulse until the mixture has a breadcrumb consistency. With the processor on, slowly add iced water until the dough comes together in a smooth ball. Lightly knead then wrap in plastic wrap and refrigerate for 30 minutes. Preheat oven to 190C.
Remove pastry from fridge and roll out between two sheets of baking paper to 3mm thickness. Cut pastry base to size to line a greased 25cm pie dish and roll the remaining pastry into a ball and wrap. Place pastry into pie dish and prick all over with a fork. Line with foil and weigh down with pie weights or dried beans. Cook for 15 minutes then. Remove from oven, take out the weights and foil lining and allow to cool.
Mix all filling ingredients in a large bowl. Place filling inside the pie base and roll out the remaining pastry to cover (you may have to brush the edges of the pie base with water to help it stick). Crimp edges together. Cut vents in the top crust to let steam escape. Brush lid of pie with beaten egg and sprinkle with sugar. Chill in freezer 15 min for flaky pastry. Bake golden 190C (375 F) 45 minutes. Cool for at least an hour before serving.
Serve warm or cool with vanilla ice cream or triple pour cream.
The state dinner served it with Calvados-spiked ice cream.
I think I remember that enjoying Sole Meuniere in a French restaurant with her husband was the initial inspiration that caused Julia Child to want to learn to cook and attend culinary school.
Does he mean pasture raised maybe?
Because turkeys will eat bugs and anything else they can catch.
Where in VA do you get this mustard? Grocery stores?
Right.......Hubby was in the Foreign Service and sent to France.......that’s when her obsession with French food began.
Exactly.
It should be available at most grocery stores. Or VA. gift and ham shops. It is SO GOOD, it’s worth the hunt to find it. It’s sweet, spicy, and pourable, similar to the consistency of sweet and sour sauce. It is GREAT with perogies, hot dogs, cabbage rolls, Polish sausage and red cabbage, etc. I hope you find it!7
Thank you! I’ll look for it!
Crispy Orange Beef / 4-6 Servings
Wine Pairing: A fruity Zinfandel; Seghezio Alexander Valley Home Ranch Zinfandel 2002
PREP Steep/fridge 4-24 hrs combined steak, b/soda, water, marinade; (b/soda tenderizes meat).
PREP ORANGE discard ends. Slice into 8 wedges, cut fruit off rind. Cut away pith; julienne rind.
HAVE SLURRY READY combine sugar, vinegar, sherry, soy sauce, tsp corn starch.
METHOD heat salad oil smoking. Add egg white and corn starch to steak; mix thoroughly.
Fry beef 20 sec; liftout/drain. Liftout bits from oil w/ slotted spoon. Return the beef, fry 30 sec, remove/ drain.
FINAL Discard oil; add to pan scallions, beef, sesame oil, sherry-soy sauce mixture,
orange rind, Grand Marnier and chili paste. Stir-fry 30 sec. Remove to plate.
SERVE immediately.
ING ◾ 8 oz flank steak, in one inch slivers ½ inch wide by ¼-inch thin. ◾ ½ Tb b/soda ◾ 3 Tb water ◾ 1/3 cup julienned orange rind in 1-inch lengths ◾ 2 cups veg oil ◾ 1 egg white ◾ cup corn starch ◾ 2 Tb sugar ◾ 2 Tb red wine vinegar ◾ 1 Tb sherry ◾ 2 tsp soy sauce ◾ 1 tsp corn starch ◾ ½ cup white part scallions, sliced diagonally into ½ inch pieces, ◾ tsp sesame oil ◾ Tb Grand Marnier ◾ ¼ tsp Szechwan chili paste
Truffle omelet garnished w/ truffle slices;
arugala salad, topped with dollops of goat cheese;
punnet of strawberries with pour cream on the side.
Truffle omelet garnished w/ truffle slices;
arugala salad, topped with dollops of goat cheese;
punnet of strawberries with pour cream on the side.
That looks great!
I don eat sugar or sweets either - how do you get wine swallowed? I would feel sick from the sugar before I finished taking a sip. Wine is way too sweet for me, and I can now eat 1/2 c of fresh fruit a day. That is as sweet as I get.
Agreed. Rolling out puff pastry yourself seems to not have a ton of advantages. Maybe one day when I get interested in making my own cronuts.... but that might happen in my next life. Lol.
Could protein powder be added to these, and peanuts left out? Trying to find a school-allowed protein bar they will eat. So many have nuts. In both local school districts, nuts are forbidden.
Dry red wine - though I’d prefer Champagne :-)
Long time ago, someone here posted about a superior ready-made puff pastry that I’ve never been able to find locally, but perhaps you can. I think it was Dufour:
https://www.dufourpastrykitchens.com/retail_puff.php
Ugh, your bomb recipe has fake sugar sweetener! I can do you one better.
Buy very very dark chocolate. I live off 92% madecasse bars. Maybe you can’t handle them as your treat (they are mine, but not one adult I’ve shared with has ever liked them; most people are too used to sweet tastes), but they would be perfect melted for your chocolate outside for your fat bomb. (Madecasse is the best, but 90% lindt bars are easier to find)
Then just use your unsweetened peanut butter as your interior. It’s yummy. If you need more sweet taste, simply use jif or any regular, somewhat sweet, peanut butter. Those are still much less sweet than the “candy” peanut butter used inside a Reese’s.
No fake sweeteners, yuck.
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