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TRES LECHES PECAN SHORTCAKES WITH DRIED FRUIT COMPOTE Recipe courtesy Wayne Harley Brachman, Mesa Grill, Bolo, New York City

1 3/4 cups cake flour 1/4 cup sugar 2 teaspoons baking powder 1/2 teaspoon salt 1 cup chopped pecans 1/2 cup vegetable shortening 1/4 cup evaporated milk 1/4 cup dark rum, divided 3 cups exotic canned fruits, lychee nuts, loquats, and jack fruit, rinsed and drained 1/2 cup dried pineapple, dried raisins and cherries 2 cups white grape juice 1 can sweetened condensed milk 1 cup coconut cream

In a large bowl, stir together the flour, sugar, baking powder, salt and pecans. Using a pastry blender, flat beater attachment on an electric mixer or your fingertips, work in the shortening until the mixture resembles coarse meal. Mix in the evaporated milk and 3 tablespoons of the rum to form a soft dough. Knead it for 10 seconds, then lightly flour it and pat it out 3/4-inch thick. Refrigerate for at least 1 hour until firm. Set a rack in the middle of the oven and preheat to 375 degrees. Cut out 2 1/4-inch round biscuits and arrange them at 2-inch intervals on a nonstick or parchment lined cookie sheet. If necessary, pat the scraps together, re-chill for 10 minutes and cut more biscuits to make a total of 8. Bake for 20 minutes or until slightly tanned and springy. Set the cookie sheet on a rack to cool. In the meantime, in a saucepan, cover the dried fruit with white grape juice and bring to a simmer. Cook for 3 minutes. Let cool in juice then drain. Add canned fruits. Mix together the sweetened condensed milk, coconut cream and remaining tablespoon of rum. With a serrated knife, split the biscuits in half. Fill with fruit and spoon on sauce.

Another recipe to follow.

-- Puddintame (achillesg@hotmail.com), November 11, 1999

Answers

COOKING LIVE PRIMETIME SHOW NUMBER CP0071 Y2K COOKING

SALMON PATTIES WITH WHITE AND GREEN ASPARAGUS AND COCONUT CURRY SAUCE Recipe courtesy Frank Janisch

For the Salmon: 1 can salmon 1/2 can sweetned condensed milk 1 tablespoon freeze-dried chives 1/4 cup bread crumbs, plus more to coat 2 tablespoons olive oil, for frying Salt and freshly ground black pepper, to taste 1 Recipe white and green asparagus, (recipe follows) 1 recipe coconut curry sauce, (recipe follows)

In a medium bowl, mix together ingredients. Season with salt and pepper. Roll the patties in extra breadcrumbs and transfer to a hot saute pan with the olive oil. Pan fry until golden, about 2 minutes for each side. Plate the patties with white and green asparagus and coconut curry sauce.

COCONUT CURRY SAUCE: 6 ounces unsweetend coconut milk 2 ounces soy milk 2 tablespoons curry powder Salt and freshly ground black powder

In a small saucepan over medium heat, add all ingredients. Reduce until the sauce coats the back of a spoon, about 5 minutes. Season to taste with salt and freshly ground black pepper. Add 1-ounce water if the sauce is too thick.

WHITE AND GREEN ASPARAGUS: Olive oil, to saute 1 can green asparagus 1 can white asparagus 1 teaspoon dried minced onion Salt and freshly ground black pepper, to taste

In a large saute pan over high heat, heat enough olive oil to coat the pan. Add the asparagus and minced onion. Saute until glazed, about 2 minutes. Season with salt and pepper.

PROCEDURE: Plate salmon patties in center of plate and nap with curry sauce, surround with asparagus and serve warm.

-- Puddintame (achillesg@hotmail.com), November 11, 1999.


Puddintame's Y2K Cooking:

Open 1 can of vienna sausages. Eat vienna sausages. Go split more kindling.

-- Puddintame (achillesg@hotmail.com), November 11, 1999.


Ingridients: French champagne. Black caviar -- as much as possible. Silver spoon.

Dip the spoon into a crystal vase with caviar. Put the caviar on your tongue and hold it there for a couple of seconds. Swallow. Have a sip of champagne.

Repeat the procedure until all the bottles are empty and caviar is gone. You can wash the spoon some time later;-P

-- Brooklyn (MSIS@cyberdude.com), November 11, 1999.


Mary Margaret's Pinto Beans

Soak 1-5 cups (depending on how many lame DGI relatives show up) of pinto beans at the start of day.

Add ham hock or bacon slices, or any meat you choose. Southerners must stick with pork products.

Add one peeled tomato, chopped.

Add one jalapeno pepper, chopped.

Salt and pepper to taste.

Grandmother kept a pot of these rascals on her stove year round, reheating as needed. Damned easy and mighty tasty. Add Spanish rice and fresh onions if you got 'em.

Best regards, from Texas

-- William in Dallas (bcheek@onramp.net), November 11, 1999.


Nice ... but check out Eve's recipe for WOOD BREAD on the Preparationa Forum

-- SH (squirrel@hunter.com), November 11, 1999.


Philistine!!

One uses bone or ivory spoons for caviar, silver affects the taste...

-- gourmet (nosilver@my.caviar), November 11, 1999.


Recipe to handle an OIL SHORTAGE:

Tee Hee. Olive oil, that is.

In case you are forced to turn to inferior salad dressing oils and you run out of Balsamic vinegar or red wine vinegar, it is a good idea to stock items to doctor the dressing to cover, say, plain vegetable oil with distilled vinegar (sigh... hope it doesn't come to this!)

Store horseradish and soy sauce as flavoring agents, along with a stock of assorted, robust herbs.

Remember, it's the little things that will be missed. Preparing for shortages in these areas will add grace notes to your life.

Note: if you are a gardener (now), try growing the flavorful, Japanese leaf called "shisa". And don't forget to grow stevia as a natural sweetener.

-- Sara Nealy (keithn@aloha.net), November 11, 1999.


I only like asparagus straight from the can. If it is heated it is ruined. Same with canned baby corn. They can be chilled though room temperature is best but never heated-never-ooh ghastly their flavor is shot.

To each his or her own.

-- Paula (chowbabe@pacbell.net), November 11, 1999.


gourmet,

Puhleeze! Mother-of-pearl implements for caviar are more aesthetically harmonious.

-- flora (***@__._), November 11, 1999.


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