Our time in Dordogne Mar 12 with Paragraphs!
Mar 29th, 2012, 04:12 PM
#21
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Here you go, Ann. They can be an acquired tasted.
Candied Orange Pecan Biscotti
Bittersweet chunks of candied orange peel and
toasted pecans lend a delicious dimension to
these biscotti.
1 cup Candied Orange Peel (recipe follows)
¾ cup pecans
½ cup butter
¾ cup sugar
2 eggs
2 Tablespoons orange liqueur or orange juice concentrate, thawed
Zest of 1 orange, minced finely
2 cups plus 2 Tablespoons all-purpose or unbleached flour
1 ½ teaspoon baking powder
¼ teaspoon salt
Prepare candied orange peel and set aside.
To prepare biscotti dough, place nuts in a shallow pan and bake in a 350 degree oven for 8 to 10 minutes, or until golden brown.
Let cool. In a mixing bowl cream butter and sugar until light and fluffy. Beat in eggs, orange liqueur, and orange zest. In a bowl combine the flour, baking powder and salt and mix in just until blended. Fold in nuts and the Candied Orange Peel. Divide dough in half. Place on a greased and floured baking sheet and form into two logs about 112 inch thick, l 1/2 inches wide and 14 inches long, spacing them at least 2 inches apart. Bake in the middle of a preheated 325 degree oven for 25 to 30 minutes or until set and lightly browned. Transfer from the baking sheet to a rack. Let cool 5 minutes. Place on a cutting board. With a serrated knife slice diagonally at a 45 degree angle about 1/2 inch thick.
Place the slices upright on a baking sheet and return to the oven at 300 degrees for 10 to 15 minutes to dry slightly. Let cool on a rack. Store in a tightly covered container.
Makes about 3 ½ to 4 dozen.
Candied Orange Peel
3 oranges (use peel only)
½ cup water
½ cup sugar
To prepare Candied Orange Peel, peel oranges, scoring the peel into 5 or 6 sections to make them equal in size. Place the peel in a saucepan, cover with water and simmer 10 minutes. Drain and let cool. With a grapefruit knife, lift off most of the white pith. In a saucepan combine the water and sugar. Bring to a boil and cook until dissolved. Add peel and let simmer until liquid is absorbed, about 45 minutes to 1 hour. Lift peel out onto waxed paper to cool.
Makes about 1 cup candied peel.
From
iscotti by Lou Seibert Pappas
Candied Orange Pecan Biscotti
Bittersweet chunks of candied orange peel and
toasted pecans lend a delicious dimension to
these biscotti.
1 cup Candied Orange Peel (recipe follows)
¾ cup pecans
½ cup butter
¾ cup sugar
2 eggs
2 Tablespoons orange liqueur or orange juice concentrate, thawed
Zest of 1 orange, minced finely
2 cups plus 2 Tablespoons all-purpose or unbleached flour
1 ½ teaspoon baking powder
¼ teaspoon salt
Prepare candied orange peel and set aside.
To prepare biscotti dough, place nuts in a shallow pan and bake in a 350 degree oven for 8 to 10 minutes, or until golden brown.
Let cool. In a mixing bowl cream butter and sugar until light and fluffy. Beat in eggs, orange liqueur, and orange zest. In a bowl combine the flour, baking powder and salt and mix in just until blended. Fold in nuts and the Candied Orange Peel. Divide dough in half. Place on a greased and floured baking sheet and form into two logs about 112 inch thick, l 1/2 inches wide and 14 inches long, spacing them at least 2 inches apart. Bake in the middle of a preheated 325 degree oven for 25 to 30 minutes or until set and lightly browned. Transfer from the baking sheet to a rack. Let cool 5 minutes. Place on a cutting board. With a serrated knife slice diagonally at a 45 degree angle about 1/2 inch thick.
Place the slices upright on a baking sheet and return to the oven at 300 degrees for 10 to 15 minutes to dry slightly. Let cool on a rack. Store in a tightly covered container.
Makes about 3 ½ to 4 dozen.
Candied Orange Peel
3 oranges (use peel only)
½ cup water
½ cup sugar
To prepare Candied Orange Peel, peel oranges, scoring the peel into 5 or 6 sections to make them equal in size. Place the peel in a saucepan, cover with water and simmer 10 minutes. Drain and let cool. With a grapefruit knife, lift off most of the white pith. In a saucepan combine the water and sugar. Bring to a boil and cook until dissolved. Add peel and let simmer until liquid is absorbed, about 45 minutes to 1 hour. Lift peel out onto waxed paper to cool.
Makes about 1 cup candied peel.
From
iscotti by Lou Seibert Pappas
Mar 30th, 2012, 09:57 AM
#24
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I hadn't noticed that the 'B' in biscotti turned into an emoticon.
We liked the Bergerac wines which we hadn't had before. Also we had a Percharmant (sp?) which was also very good. The one time we deviated from ordering local wines we were unhappy.
We liked the Bergerac wines which we hadn't had before. Also we had a Percharmant (sp?) which was also very good. The one time we deviated from ordering local wines we were unhappy.
Mar 30th, 2012, 04:39 PM
#30
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It is Tomas' too as Mimi can attest. He maintains that he really wasn't thinking of spending 376 euros on a bottle of Armagnac from the year we were born.
What Armagnac did you buy? He got one bottle from Ryst Duperyon and another from Sarlat.
What Armagnac did you buy? He got one bottle from Ryst Duperyon and another from Sarlat.
Mar 30th, 2012, 05:55 PM
#31
Thank you for your delicious report--I love this part of France. Please tell Patty and Mark that the driving is easy-peasy here, particularly in the off-season, and that they should visit.
I've long had a fantasy about suddenly becoming rich and treating my sister and her family to a nice, relaxing vacation in the Dordogne. So pretty, so much to see and eat.
I've long had a fantasy about suddenly becoming rich and treating my sister and her family to a nice, relaxing vacation in the Dordogne. So pretty, so much to see and eat.
Mar 31st, 2012, 06:35 AM
#32
He maintains that he really wasn't thinking of spending 376 euros on a bottle of Armagnac from the year we were born.
What Armagnac did you buy? He got one bottle from Ryst Duperyon and another from Sarlat.>>
oh dear - we bought the cheapest. time for a confession - the night before we bought it we'd more or less doubled the cost of our dinner by ordering a couple of armagnacs each while we watched the rugby on the TV. so the next evening we bought ourselves a 1/2 bottle to drink in our room - and ended up not touching it. so we didn't splash out. and we haven't opened it yet - when we do, I'll report back.
if it's no good, it can always go in the christmas cake.
What Armagnac did you buy? He got one bottle from Ryst Duperyon and another from Sarlat.>>
oh dear - we bought the cheapest. time for a confession - the night before we bought it we'd more or less doubled the cost of our dinner by ordering a couple of armagnacs each while we watched the rugby on the TV. so the next evening we bought ourselves a 1/2 bottle to drink in our room - and ended up not touching it. so we didn't splash out. and we haven't opened it yet - when we do, I'll report back.
if it's no good, it can always go in the christmas cake.
Mar 31st, 2012, 10:46 AM
#33
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Armagnac is one of my "must bring backs" on trips to France. I prefer it over Cognac. Last one I purchased was at the Monoprix! It wasn't expensive, but it sure is good.
AGM, I think the mango is my favorite JG caramel. As you know, they don't keep for a very long time, but my husband and I did our best to stretch them out after our last trip to Paris. It got to a point where we were cutting one in half and sharing it each night - like a ration, lol.
Btw, great report, thank you!
AGM, I think the mango is my favorite JG caramel. As you know, they don't keep for a very long time, but my husband and I did our best to stretch them out after our last trip to Paris. It got to a point where we were cutting one in half and sharing it each night - like a ration, lol.
Btw, great report, thank you!
Apr 1st, 2012, 06:08 AM
#35
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YankyGal- I will tell you a secret but have to promise not to tell Jacques Genin. We have kept and enjoyed the mango caramels for up to a year in the fridge. The flavors mute but even after a year they are head and shoulders about any other caramel.
annhig- well as my mother says about Tomas,'he has expensive taste for a man in his line of work.'
annhig- well as my mother says about Tomas,'he has expensive taste for a man in his line of work.'
Apr 1st, 2012, 04:55 PM
#38
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BTW-after the discussions in the fall about GPS use in the Dordogne, we updated our Garmin and schlepped it to France. It never made it out of the technology bag. We did fine with a hard copy Michelin map and street signs.
