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Cinnamon Mornings and Chocolate Dreams
Whether you're hosting a formal get-together or need a quick brunch idea, this book will spark your imagination and your appetite.
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Ingredients: British Columbia's Seafood Torta The Blue Heron makes this torta because it is so versatile for brunch, lunch or light supper. Lots of work, - well worth it. 1 1/2 pounds seafood - some cod, shrimp, maybe crab meat. (sole is too watery). Suit your budget and taste. 2 cups flour 3/4 cups cold butter 4 tablespoons cold milk 1 cup water 1 teaspoon vinegar 2 tablespoons butter Half of onion, finely chopped 2 tablespoons flour Small amount of freshly pressed garlic (too much will overwhelm fish) Macaroni or Rice 1/2 cup heavy cream 2 egg yolks Salt & pepper to taste Put 2 cups flour into your food processor. Add 3/4 cup cold butter, in chunks. Whirl. Add, all at once, 4 Tablespoons cold milk. Whirl. Form dough into ball. Knead. Refrigerate. Poach the fish in a cup of water with 1 teaspoon of vinegar added. Drain, saving liquid. Flake fish into bowl with other seafood. Melt 2 tablespoons butter into pot. Add half a finely chopped onion and saute. Add 2 tablespoons flour and gradually add liquid from the fish and a small amount of freshly pressed garlic. Bring to a boil and cook for 1 minute. Add to seafood. Using lots of flour, roll the chilled dough. Line a tart pan (with a removable base), pressing dough into pan. Trim excess pastry. Prick lightly. Line with waxed paper. Fill with macaroni or rice. Bake in 350 degree oven for 15 minutes. While pastry begins to cook, add half a cup of heavy cream, 2 egg yolks, and salt and pepper to taste to the fish. Remove macaroni or rice from the pastry shell and fill pastry shell with fish mixture. Bake another 25 minutes. Cool slightly before removing the ring of the tart pan. Enjoy. Instructions: |
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