Subj : 1/14 Hot Pastrami Day - 3
To   : Denis Mosko
From : Dave Drum
Date : Wed Jan 18 2023 05:23:00

-=> Denis Mosko wrote to Dave Drum <=-

 DD> M
 DM> What is Hot Pastarami?

      8<----- BLANK LINNES CUT ----->B

 DM> Pralines /w dark chocolate
 DM> 100% quality marzipan paste
 DM> 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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