Hi Ang,
I read your post on the "other" board about this thread. The only post that has actual contents is the last response. The link in GayR's response is:
http://web.archive.org/web/20020308031338/www.jsonline.com/news/sunday/food/0601course.html
Here is a cut and paste of the contents of the last message on that thread:
Forum Home Page: Archive Swap 39501-39600
Next: Tips on smoking trout (Luke Peterson)
Date: Sat, 26 May 2001 19:47:45 GMT
From: Pat/No. Cal. (@24.7.200.111 ())
ISO an apricot sauce recipe for crepes using fresh apricots. n/t
Alert us of bad posts.
Responses
1. Pat, COMN - Scroll Down for Chunky Apricot Maple Syrup Recipe - Milwaukee Journal Article - Apricot ideas to entice (nt) (Gay R.)
1. Thanks, Gay. That Apricot Clafouti sounds even better smileys/wink.gif n/t (Pat/No. Cal.)
1. Pat, You are very welcome! (nt) (Gay R.)
2. rec:fresh + dried apricot sauce + compote + crepes (())
rec:fresh + dried apricot sauce + compote + crepes
Cream Cheese Crepes with Apricot Sauce
Crepes:
3 eggs
1 cup milk
6 T flour
3/8 t. salt
1/2 stick butter
8 oz. cream cheese
1/2 stick softened butter
1/4 cup sugar
1 1/2 t. vanilla
1 t. grated lemon rind
2/3 cup tart apricot jam
1/3 cup orange juice
2 T butter
1 T lemon juice
1 1/2 t. grated lemon peel
6 T slivered almonds
Recipe
Crepes:
Blend eggs, milk, flour and salt on high for
few seconds. Turn off blender; with spatula push down any flour that clings to sides.
Blend batter again for a few seconds and
pour it into bowl. Let batter stand, covered, for at least 1 hr.
While batter is standing, clarify butter:
in small pan melt 1/2 stick butter strain through cheesecloth into a small bowl
Brush 7-8" crepe pan lightly with clarified
butter. Heat pan unti it is hot and pour in about 3 T batter. Quickly tilt and rotate pan so that batter covers bottom in thin layer and return any excess to remaining batter in bowl.
Cook crepe until it is lightly browned on
bottom, turn and cook it until other side
lightly browned.
Slip crepe onto towel.
Combine softened cream cheese with butter, sugar, vanilla and lemon rind.
Beat until light and fluffy.
Spread each crepe almost to edge with some
of the cheese filling.
Fold in 2 ends of crepes and roll them up.
Arrange the crepes side by side in buttered
shallow baking dish and dot them with 1 1/2
T butter.
Bake the crepes in 350 oven for 10 min. or
until cheese filling is bubbling.
In a saucepan combine apricot jam with
orange juice, butter, meon juice and lemon
peel. Heat sauce, stirring until it is smooth and well blended. Sprinkle crepes with toasted almonds. Serve them with apricot sauce.
Continue making in this manner until all
used (about 12)
From the Recipe Circus TV Show
Hot Apple and Apricot Crepe
Serves 1
Ingredients
Crepe:
1 egg
1 dessertspoon flour
150ml/� pint low fat milk
� tablespoon olive oil
Filling
2 eating apples, peeled, cored and chopped
2 fresh apricots
4 cloves
Garnish
Toasted sliced almonds
Icing sugar
Method
Combine ingredients for crepe in a blender
to make a smooth batter. Leave to stand at
room temperature for one hour.
In a saucepan, stew the apple, apricot and
cloves until pureed, then remove the cloves.
Cook the crepes in a hot frying pan with a
little olive oil.
Fill the hot crepes with the apple and
apricot mixture and garnish with toasted
almonds, then dust with icing sugar.
Supplied by Noel Ryan, Wineport Restaurant,
Glasson, Co. Westmeath for the 1995 Happy
Heart Eat Out Campaign.
Ingredients (4 servings)
4 oz Apricots ; Dried
3/4 c Apple Juice
1/2 c Orange Juice
1/4 c Honey
2 tb Water
2 ts Cornstarch
1 x Ginger ; Ground, To Taste
1 x Cinnamon ; Ground, To Taste
1 tb Sweet Vermouth
Instructions
Cover the apricots with the apple juice and
bring to a full boil. Reduce the heat and
simmer, covered, 30 minutes. Stir the
apricots occasionally so they will not stick
or burn. Let the apricots cool, then strain.
Reserve the cooking liquid. Chop the cooked
apricots and set aside. In a 2-quart
saucepan combine the orange juice, honey,
water, cornstarch, ginger and cinnamon.
Heat, stirring constantly, until thickened
slightly. Remove the pan from the heat and
add the apricots, their cooking liquid and
vermouth. Serve hot or well chilled. Each
Tablespoon contains:
Cal Prot Carb Fib Fat Fat Chol Sodium
ORANGE APRICOT SAUCE:
Wonderful over deserts, crepes, and ice
cream... Try it with our desert recipe for
Dark Velvet Ginger Bread Cake.
Zest of 1 orange, grated
2 Tbs. honey
3/4 C. orange juice
Pinch cardamom
10 dried apricot halves, chopped
In a small saucepan, combine zest, juice,
and honey. Bring to a boil, add apricots,
and remove from heat. Let stand until
apricots are plumped and mixture has cooled,
about 20 minutes. Transfer mixture to a
blender and blend until smooth. Serve warm
or chilled.
HUNGARIAN CREPES
Recipe courtesy Wayne Harley Brachman
For the Crepes:
1 cup water
1 cup whole milk
2 cups all-purpose flour
2 tablespoons sugar
1/2 teaspoon salt
3 large eggs
4 tablespoons melted butter
Non-stick vegetable spray, for coating pan
For the Apricot Filling:
1 1/2 cups dried apricots
1 cup water
4 tablespoons sugar
For the Chocolate Whipped Cream:
1/2 cup confectioners� sugar
1/4 cup unsweetened cocoa
2 cups heavy cream
Chopped toasted hazelnuts, for garnish
Confectioners� sugar, for dusting
Cocoa powder, for dusting
For the Crepes: Combine all of the
ingredients except the butter and nonstick
spray in a food processor or blender and
process until smooth, about 10 seconds. If
necessary, scrape down any solids that stick
to the sides. Add the butter and process for
a few more seconds to blend. Refrigerate,
covered, for at least 2 hours or overnight.
Set a 7-inch, nonstick crepe pan over
moderately high heat, then spray with
nonstick vegetable spray. When hot, remove
the pan from the heat and add 2 tablespoons
of batter, swirling to coat the bottom of
the pan. Cook for 1 1/2 minutes, until
lightly browned. Starting at the edge
closest to you, flip the crepe over with a
rubber spatula. (Use your fingers if you�re brave. It really doesn�t hurt). Cook for 1 minute more, until spotty brown. Transfer to a plate and continue with the remaining batter.
For the Apricot Filling: Put all of the
ingredients into a saucepan and simmer for 5
minutes. Let cool. Drain off any excess
water. Puree in a food processor. Set aside.
For the Chocolate Whipped Cream:
Sift the confectioners sugar and cocoa onto a sheet of wax paper. While whipping the cream,
gradually add the sugar-cocoa mixture. Whip
to the consistency of shaving cream, about 4
minutes.
To assemble: Coat each crepe with 1
tablespoon of apricot puree and 1 tablespoon
of chopped toasted hazelnuts. Roll. Serve 2
per portion. Dust with confectioners sugar
and cocoa powder and then top with chocolate
whipped cream.
Yield: 10 servings
Prep Time: 2 hours 30 minutes
Cooking Time: 1 hours 15 minutes
Apricot Crepes
Serves: 10
1 1/2 cups skim milk
1 medium whole egg, separated
1 medium egg white
1 cup flour
1/4 tsp salt
Beat milk, whole egg and egg white together.
Add flour and salt, beat just until fairly smooth.
Preheat a 6-inch crepe pan or 7-inch
skillet. Spray lightly with nonstick vegetable coating. For each crepe, add about 2 Tablespoons batter, tilting pan to coat bottom. Cook over medium heat until browned, about 45 seconds. Turn and cook until spotted brown on second side, about 15 seconds. Flip onto serving plate.
Fill with 1 Tablespoon Apricot Mousse and
roll up. Serve warm or at room temperature. Allow 2 crepes per serving.
Apricot Mousse
Serves: 4
6 ounces dried apricots
1 1/2 Tablespoons almond liqueur
3 medium egg whites, at room temperature
4 teaspoons light creme fraiche, optional
Place apricots in a small saucepan. Add
enough cold water to cover. Cook over medium heat 15 minutes, or until tender. Let apricots
cool in cooking liquid, then transfer both
apricots and liquid to a blender or food processor and puree until smooth. Turn into a
large bowl. Stir in almond liqueur.
Beat egg whites until stiff but not dry.
Fold about one third of egg whites thoroughly into apricot puree, then fold remaining egg
whites until just blended.
Divide apricot mousse among 4 individual
glass dessert dishes. Top each with 1 teaspoon creme fraiche, if desired.
Dried Apricot Compote
1/2 lb. dried apricots
4 c. water
1 1/4c. sugar
Put the apricots in a bowl with the water and soak overnight. Transfer to a pan; add the sugar; cover and simmer over low heat until the apricots are tender.
Chill.
I read your post on the "other" board about this thread. The only post that has actual contents is the last response. The link in GayR's response is:
http://web.archive.org/web/20020308031338/www.jsonline.com/news/sunday/food/0601course.html
Here is a cut and paste of the contents of the last message on that thread:
Forum Home Page: Archive Swap 39501-39600
Next: Tips on smoking trout (Luke Peterson)
Date: Sat, 26 May 2001 19:47:45 GMT
From: Pat/No. Cal. (@24.7.200.111 ())
ISO an apricot sauce recipe for crepes using fresh apricots. n/t
Alert us of bad posts.
Responses
1. Pat, COMN - Scroll Down for Chunky Apricot Maple Syrup Recipe - Milwaukee Journal Article - Apricot ideas to entice (nt) (Gay R.)
1. Thanks, Gay. That Apricot Clafouti sounds even better smileys/wink.gif n/t (Pat/No. Cal.)
1. Pat, You are very welcome! (nt) (Gay R.)
2. rec:fresh + dried apricot sauce + compote + crepes (())
rec:fresh + dried apricot sauce + compote + crepes
Cream Cheese Crepes with Apricot Sauce
Crepes:
3 eggs
1 cup milk
6 T flour
3/8 t. salt
1/2 stick butter
8 oz. cream cheese
1/2 stick softened butter
1/4 cup sugar
1 1/2 t. vanilla
1 t. grated lemon rind
2/3 cup tart apricot jam
1/3 cup orange juice
2 T butter
1 T lemon juice
1 1/2 t. grated lemon peel
6 T slivered almonds
Recipe
Crepes:
Blend eggs, milk, flour and salt on high for
few seconds. Turn off blender; with spatula push down any flour that clings to sides.
Blend batter again for a few seconds and
pour it into bowl. Let batter stand, covered, for at least 1 hr.
While batter is standing, clarify butter:
in small pan melt 1/2 stick butter strain through cheesecloth into a small bowl
Brush 7-8" crepe pan lightly with clarified
butter. Heat pan unti it is hot and pour in about 3 T batter. Quickly tilt and rotate pan so that batter covers bottom in thin layer and return any excess to remaining batter in bowl.
Cook crepe until it is lightly browned on
bottom, turn and cook it until other side
lightly browned.
Slip crepe onto towel.
Combine softened cream cheese with butter, sugar, vanilla and lemon rind.
Beat until light and fluffy.
Spread each crepe almost to edge with some
of the cheese filling.
Fold in 2 ends of crepes and roll them up.
Arrange the crepes side by side in buttered
shallow baking dish and dot them with 1 1/2
T butter.
Bake the crepes in 350 oven for 10 min. or
until cheese filling is bubbling.
In a saucepan combine apricot jam with
orange juice, butter, meon juice and lemon
peel. Heat sauce, stirring until it is smooth and well blended. Sprinkle crepes with toasted almonds. Serve them with apricot sauce.
Continue making in this manner until all
used (about 12)
From the Recipe Circus TV Show
Hot Apple and Apricot Crepe
Serves 1
Ingredients
Crepe:
1 egg
1 dessertspoon flour
150ml/� pint low fat milk
� tablespoon olive oil
Filling
2 eating apples, peeled, cored and chopped
2 fresh apricots
4 cloves
Garnish
Toasted sliced almonds
Icing sugar
Method
Combine ingredients for crepe in a blender
to make a smooth batter. Leave to stand at
room temperature for one hour.
In a saucepan, stew the apple, apricot and
cloves until pureed, then remove the cloves.
Cook the crepes in a hot frying pan with a
little olive oil.
Fill the hot crepes with the apple and
apricot mixture and garnish with toasted
almonds, then dust with icing sugar.
Supplied by Noel Ryan, Wineport Restaurant,
Glasson, Co. Westmeath for the 1995 Happy
Heart Eat Out Campaign.
Ingredients (4 servings)
4 oz Apricots ; Dried
3/4 c Apple Juice
1/2 c Orange Juice
1/4 c Honey
2 tb Water
2 ts Cornstarch
1 x Ginger ; Ground, To Taste
1 x Cinnamon ; Ground, To Taste
1 tb Sweet Vermouth
Instructions
Cover the apricots with the apple juice and
bring to a full boil. Reduce the heat and
simmer, covered, 30 minutes. Stir the
apricots occasionally so they will not stick
or burn. Let the apricots cool, then strain.
Reserve the cooking liquid. Chop the cooked
apricots and set aside. In a 2-quart
saucepan combine the orange juice, honey,
water, cornstarch, ginger and cinnamon.
Heat, stirring constantly, until thickened
slightly. Remove the pan from the heat and
add the apricots, their cooking liquid and
vermouth. Serve hot or well chilled. Each
Tablespoon contains:
Cal Prot Carb Fib Fat Fat Chol Sodium
ORANGE APRICOT SAUCE:
Wonderful over deserts, crepes, and ice
cream... Try it with our desert recipe for
Dark Velvet Ginger Bread Cake.
Zest of 1 orange, grated
2 Tbs. honey
3/4 C. orange juice
Pinch cardamom
10 dried apricot halves, chopped
In a small saucepan, combine zest, juice,
and honey. Bring to a boil, add apricots,
and remove from heat. Let stand until
apricots are plumped and mixture has cooled,
about 20 minutes. Transfer mixture to a
blender and blend until smooth. Serve warm
or chilled.
HUNGARIAN CREPES
Recipe courtesy Wayne Harley Brachman
For the Crepes:
1 cup water
1 cup whole milk
2 cups all-purpose flour
2 tablespoons sugar
1/2 teaspoon salt
3 large eggs
4 tablespoons melted butter
Non-stick vegetable spray, for coating pan
For the Apricot Filling:
1 1/2 cups dried apricots
1 cup water
4 tablespoons sugar
For the Chocolate Whipped Cream:
1/2 cup confectioners� sugar
1/4 cup unsweetened cocoa
2 cups heavy cream
Chopped toasted hazelnuts, for garnish
Confectioners� sugar, for dusting
Cocoa powder, for dusting
For the Crepes: Combine all of the
ingredients except the butter and nonstick
spray in a food processor or blender and
process until smooth, about 10 seconds. If
necessary, scrape down any solids that stick
to the sides. Add the butter and process for
a few more seconds to blend. Refrigerate,
covered, for at least 2 hours or overnight.
Set a 7-inch, nonstick crepe pan over
moderately high heat, then spray with
nonstick vegetable spray. When hot, remove
the pan from the heat and add 2 tablespoons
of batter, swirling to coat the bottom of
the pan. Cook for 1 1/2 minutes, until
lightly browned. Starting at the edge
closest to you, flip the crepe over with a
rubber spatula. (Use your fingers if you�re brave. It really doesn�t hurt). Cook for 1 minute more, until spotty brown. Transfer to a plate and continue with the remaining batter.
For the Apricot Filling: Put all of the
ingredients into a saucepan and simmer for 5
minutes. Let cool. Drain off any excess
water. Puree in a food processor. Set aside.
For the Chocolate Whipped Cream:
Sift the confectioners sugar and cocoa onto a sheet of wax paper. While whipping the cream,
gradually add the sugar-cocoa mixture. Whip
to the consistency of shaving cream, about 4
minutes.
To assemble: Coat each crepe with 1
tablespoon of apricot puree and 1 tablespoon
of chopped toasted hazelnuts. Roll. Serve 2
per portion. Dust with confectioners sugar
and cocoa powder and then top with chocolate
whipped cream.
Yield: 10 servings
Prep Time: 2 hours 30 minutes
Cooking Time: 1 hours 15 minutes
Apricot Crepes
Serves: 10
1 1/2 cups skim milk
1 medium whole egg, separated
1 medium egg white
1 cup flour
1/4 tsp salt
Beat milk, whole egg and egg white together.
Add flour and salt, beat just until fairly smooth.
Preheat a 6-inch crepe pan or 7-inch
skillet. Spray lightly with nonstick vegetable coating. For each crepe, add about 2 Tablespoons batter, tilting pan to coat bottom. Cook over medium heat until browned, about 45 seconds. Turn and cook until spotted brown on second side, about 15 seconds. Flip onto serving plate.
Fill with 1 Tablespoon Apricot Mousse and
roll up. Serve warm or at room temperature. Allow 2 crepes per serving.
Apricot Mousse
Serves: 4
6 ounces dried apricots
1 1/2 Tablespoons almond liqueur
3 medium egg whites, at room temperature
4 teaspoons light creme fraiche, optional
Place apricots in a small saucepan. Add
enough cold water to cover. Cook over medium heat 15 minutes, or until tender. Let apricots
cool in cooking liquid, then transfer both
apricots and liquid to a blender or food processor and puree until smooth. Turn into a
large bowl. Stir in almond liqueur.
Beat egg whites until stiff but not dry.
Fold about one third of egg whites thoroughly into apricot puree, then fold remaining egg
whites until just blended.
Divide apricot mousse among 4 individual
glass dessert dishes. Top each with 1 teaspoon creme fraiche, if desired.
Dried Apricot Compote
1/2 lb. dried apricots
4 c. water
1 1/4c. sugar
Put the apricots in a bowl with the water and soak overnight. Transfer to a pan; add the sugar; cover and simmer over low heat until the apricots are tender.
Chill.