ISSN 1938-7385 Volume 13, Number 40 This Week's Contents 1. Alfalfa and Avocado with Sesame Mayo 2. Sugar Plums 3. Coconut White Bread 4. French Quarter Coffee
1. Alfalfa and Avocado with Sesame Mayo submitted by rcoen from Tipperary, Ireland Serves 4 3oz sesame seeds 4oz unblanched almonds 4 tbsp olive oil 1 tsp Dijon mustard 1 lemon, juice only 1 tbsp cider vinegar 2 tsp tamari soy sauce (optional) pinch of ground black pepper 3 tbsp water 2 perfect avocados - ½ per person 4oz alfalfa sprouts, rinsed and drained 1. Reserve a spoonful of the sesame seeds and roast the rest in a dry pan for 5 minutes. 2. Put everything else, except the avocado and alfalfa, into a blender or food processor. Whiz on full power until you have a mayonnaise-like sauce. You may need to add a little extra water or lemon juice. 2. Cut the avocados in half and remove the stones. Place the cut sides down and score the skin with the tip of a sharp knife down the middle. You should now be able to gently pull off the skins in two pieces, leaving the pear halves intact. 3. Divide the alfalfa sprouts evenly between four serving plates, flatten the mounds a little and gently loosen them. Place an avocado half on top of the sprouts and cut it across into slices, holding it together with the other hand. Push gently to fan out the slices evenly. Pour the sauce on top and sprinkle with the remaining seeds. Serve as a lunch of first course. Note: As always, choosing the perfect avocado is the difference between heaven and dreadful disappointment. Choose them evenly green and giving to slight pressure at the stem end. The black knobbly type, or Hass, is trickier to judge as the skins are very hard even when the fruit is soft inside. If they are hard in the shop, buy them anyway and wait 3-4 days before making this dish, while the avocado ripens to perfection in your kitchen.
2. Sugar Plums submitted by rcoen from Tipperary, Ireland Makes 32 sugar plums 1/2 cup dried apricots 1/2 cup pecans 1/3 cup angel flaked coconut 1/4 cup golden raisins 1/4 cup dried apples 2 tablespoons any fruit liqueur confectioner's sugar In a food processor fitted with a steel blade, finely chop the apricots, pecans, coconut, raisins, and dried apples. With the motor running, add the desired liqueur and blend the mixture for 5 seconds. Form the mixture into 3/4 inch balls, pressing each candy firmly into shape. Sift confectioner's sugar into a bowl and roll the sugar plums in the sugar to coat them evenly. Store in an airtight container. They can be kept for up to 2 weeks at room temperature or can be frozen for several months.
3. Coconut White Bread submitted by butterflydog 3/4 cup canned coconut water ( not milk ) found at Hispanic foods section (example Goya brand ) 2 Tbs softened butter or margarine 1 egg 3 cups flour or more as needed 1 cup shredded coconut 1 tsp salt 1 Tbs sugar 3 tsp dry yeast Breadmaker: place ingredients in machine as per instructions, adding more flour or liquid ( could be more coconut water or regular milk ) to achieve a soft pliable non sticky dough. May use dough cycle and make by hand is what I often do. When out of dough cycle, gently punch down, shape into a loaf for a 8x 4 or 9x 3 inch loaf pan let rise double . Bake 350F 25 to 30 minutes or until tested done. Yield: 1 loaf
4. French Quarter Coffee submitted by amanda 1 ounce Grand Marnier 1/2 ounce cognac 8 ounces hot coffee pinch of cinnamon orange twist Combine the liquids in an Irish coffee mug or other heat-proof cup. Sprinkle the cinnamon on top and garnish the drink with the orange twist. Makes one French quarter coffee.
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