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FareShare Gazette -- September 2010 Recipes

FareShare Gazette -- September 2010 Recipes is a home-style recipe made with Chili Powder, Ground Ancho Chili Powder, Brown Sugar, Apple Juice, Ground Black Pepper, and White Granulated Sugar.

Illustrative photo

재료

• 1 tsp
• 1 tsp
• 1 tbsp
• 1 cup
• 1 tbsp
• 1/2 cup
• 1/4 cup
• 1/4 tsp
• 1 cup
• 1 1/2 cup
• 1/8 tsp
• 1/2 tsp

조리법 (미리보기)

1. 1

   Combine dry ingredients; rub spice mix evenly over flesh side of fillets.

2. 2

   Place fish on a broiler pan coated with cooking spray; broil 6 minutes or until desired degree of doneness.

3. 3

   Combine syrup and JD; brush fillets evenly with mixture; broil 1 minute.

4. 4

   Description: "Put together a big batch of this spice rub, and keep it in an airtight container; use it to add flavor to meat and fish."

5. 5

   Cook in the oven at 180C (350F) for about 2 hours or until internal temperature reaches 170F.

6. 6

   Preheat oven to 400 F. Butter 6 ramekins or line 6 muffin cups with paper cups.

7. 7

   Roll out puff pastry and cut circles the same size as the ramekins or muffin cups.

8. 8

   Place on a plate, cover and refrigerate the puff pastry circles until ready to use.

9. 9

   In a medium skillet, bring water and sugar to a boil and let boil at high heat until volume begins to evaporate and sugar starts to brown or caramelize.

10. 10

    Add apples and let simmer 5 to 10 minutes, stirring frequently until apples soften and start to turn brown in colour.

11. 11

    Divide apples and syrup evenly in the muffin tins or ramekins.

12. 12

    Place on a baking sheet in case the syrup spills over.

13. 13

    Cover each of the apple servings with the pastry.

14. 14

    Bake for 15 to 20 minutes until the pastry is golden.

15. 15

    Let cool several minutes too before turning over onto individual dessert plates (puff pastry is on the bottom).

16. 16

    Serve hot with vanilla ice cream and caramel if desired.

17. 17

    Heat a cast iron or heavy bottomed skillet until quite hot and sprinkle a small amount of sugar into the skillet.

18. 18

    As it liquefies, push it to the side with a wooden spoon; repeat process with remaining sugar until all is melted to a rich amber colour and keep the heat low to prevent caramel from acquiring a scorched taste.

19. 19

    Add the cream slowly (the sugar will harden) and hold at simmering temperature, continually stirring until all the caramel dissolves and the sauce is of a smooth, thick consistency (from 8 to 10 minutes).

20. 20

    Add salt and vanilla and blend well.

21. 21

    Cool and store.

22. 22

    If too thick, thin with cream to desired consistency.

23. 23

    Serve over vanilla ice cream.