Denis Mosko wrote to Dave Drum <=-
M
What is Hot Pastarami?
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Pralines /w dark chocolate
100% quality marzipan paste
And what is that ^^^^^^^^ ^^^^^?
Pastrami is a food originating from Romania usually made from beef
brisket, or from lamb, pork, chicken or turkey. The raw meat is brined, partially dried, seasoned with herbs and spices, then smoked and
steamed. Like corned beef, pastrami was originally created as a way to
preserve meat before the invention of refrigeration. One of the iconic
meats of Romanian cuisine as well as American Jewish cuisine and the New
York City cuisine, hot pastrami is typically served at delicatessen
restaurants on sandwiches such as the pastrami on rye.
Marzipan is a confection consisting primarily of sugar, honey, and
almond meal (ground almonds), sometimes augmented with almond oil or
extract.
It is often made into sweets; common uses are chocolate-covered marzipan
and small marzipan imitations of fruits and vegetables. It can also be
used in biscuits or rolled into thin sheets and glazed for icing cakes, primarily birthday cakes, wedding cakes and Christmas cakes. Marzipan
paste may also be used as a baking ingredient, as in stollen or banket.
In some countries, it is shaped into small figures of animals as a
traditional treat for New Year's Day or Christmas. Marzipan is also used
in Tortell, and in some versions of king cake eaten during the Carnival
season.
MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Marzipan (Almond Paste)
Categories: Five, Candies, Nuts, Citrus
Yield: 1 Pound
1/2 lb Almond paste
1 md Egg white
1 tb White Karo syrup
3/4 lb Powdered sugar
ds Lemon flavoring
Place almond paste in bowl and knead, add egg white and
mix well. Add powdered sugar until consistency of very
soft dough. Add Karo and flavoring. Add enough sugar so
that dough is sticky, but does not stick to your fingers.
Keep covered with damp cloth.
Color to suit fruit or vegetable you plan to make. Roll
3/4" in diameter and cut into 1 1/4" pieces. Use powdered
sugar to keep from sticking to board and fingers.
PEARS: Yellow - form and add whole clove at bottom.
Fleck lightly with brown.
PEACHES: Yellow - form, crease one side with knife
blade. Shade red.
BANANA: Yellow - form, fleck lightly with brown. Shade
end lightly with green.
ORANGES: Orange - form, roll in sieve to roughen &
resemble orange skins
CARROTS: Orange - form, crease at intervals with knife
blade.
APPLES: Delicate green - form, indent top. Add whole
clove at bottom. Shade red - can add artificial leaf
at top stem end.
STRAWBERRIES: Red - form, indent top, roll in red
sugar.
NEW POTATOES: Uncolored marzipan - form, press "eyes"
into each - roll in sugar mixed with cocoa.
WATERMELON: Form thin oval of green, thin oval of white
of same size. Place white over green. Form oblong roll
of red, roll up in the green and white ovals. Let dry.
Slice and add "seeds" with black food coloring applied
with a toothpick.
NOTE: Do not use the liquid food coloring you buy at the
supermarket. Use cake decorator coloring that comes in a
little jar. It can be purchased from Wilton's or other
cake decorator suppliers.
From The Cookie-Lady's Files
From:
http://www.recipesource.com
Uncle Dirty Dave's Archives
MMMMM
... "Reality continues to ruin my life." -- Bill Watterson
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