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rec'd a pkg of dried mango from Hawaii- can I use it like other dried fruits? Reconstitute? Recipes?
- Thread starter cheezz
- Start date
sandi-in-hawaii
Well-known member
I never did anything with them besides eat them out of hand.
Do you have li hing powder there? They're good sprinkled with that, too.
Do you have li hing powder there? They're good sprinkled with that, too.
Tropical chicken couscous
http://www.recipezaar.com/tropical-chicken-couscous-w-rum-vinaigrette-368091
http://www.recipezaar.com/tropical-chicken-couscous-w-rum-vinaigrette-368091
Turmeric orange ginger infused rice
http://www.recipezaar.com/Turmeric-Orange-Ginger-Infused-Rice-307976
http://www.recipezaar.com/Turmeric-Orange-Ginger-Infused-Rice-307976
not scones.... shortbread.... egads. ANYWAY - the shortbread turned out VERY yummy
I threw in a good amount of chopped dried mango and a small handful of mini-chocolate chips. Yum. I would have to taste it side-by-side with my usual shortbread recipe to judge properly, though, so I've saved a couple pieces in the freezer for now.
I threw in a good amount of chopped dried mango and a small handful of mini-chocolate chips. Yum. I would have to taste it side-by-side with my usual shortbread recipe to judge properly, though, so I've saved a couple pieces in the freezer for now.
REC: Best Shortbread from CI
Best Shortbread
Makes 16 wedges. Published November 1, 2009. From Cook's Illustrated.
Use the collar of a springform pan to form the shortbread into an even round. Mold the shortbread with the collar in the closed position, then open the collar, but leave it in place. This allows the shortbread to expand slightly but keeps it from spreading too far. Wrapped well and stored at room temperature, shortbread will keep for up to 7 days.
Ingredients
1/2 cup old-fashioned rolled oats
1 1/2 cups (7 1/2 ounces) unbleached all-purpose flour
1/4 cup cornstarch
2/3 cup (2 2/3 ounces) confectioners' sugar
1/2 teaspoon table salt
14 tablespoons (1 3/4 sticks) unsalted butter , cold, cut into 1/8-inch-thick slices
Instructions
1. Adjust oven rack to middle position and heat oven to 450 degrees. Pulse oats in spice grinder or blender until reduced to fine powder, about ten 5-second pulses (you should have ¼ to 1/3 cup oat flour). In bowl of stand mixer fitted with paddle attachment, mix oat flour, all-purpose flour, cornstarch, sugar, and salt on low speed until combined, about 5 seconds. Add butter to dry ingredients and continue to mix on low speed until dough just forms and pulls away from sides of bowl, 5 to 10 minutes (mine took 2 minutes on low)
2. Place upside-down (grooved edge should be at top) collar of 9- or 9 1/2-inch springform pan on parchment-lined rimmed baking sheet (do not use springform pan bottom). Press dough into collar in even 1/2-inch-thick layer, smoothing top of dough with back of spoon. Place 2-inch biscuit cutter in center of dough and cut out center. Place extracted round alongside springform collar on baking sheet and replace cutter in center of dough. Open springform collar, but leave it in place.
3. Bake shortbread 5 minutes, then reduce oven temperature to 250 degrees. Continue to bake until edges turn pale golden, 10 to 15 minutes longer. Remove baking sheet from oven; turn off oven. Remove springform pan collar (and round cutter); use chef’s knife to score surface of shortbread into 16 even wedges, cutting halfway through shortbread. Using wooden skewer, poke 8 to 10 holes in each wedge. Return shortbread to oven and prop door open with handle of wooden spoon, leaving 1-inch gap at top. Allow shortbread to dry in turned-off oven until pale golden in center (shortbread should be firm but giving to touch), about 1 hour.
4. Transfer baking sheet to wire rack; cool shortbread to room temperature, at least 2 hours. Cut shortbread at scored marks to separate and serve.
Best Shortbread
Makes 16 wedges. Published November 1, 2009. From Cook's Illustrated.
Use the collar of a springform pan to form the shortbread into an even round. Mold the shortbread with the collar in the closed position, then open the collar, but leave it in place. This allows the shortbread to expand slightly but keeps it from spreading too far. Wrapped well and stored at room temperature, shortbread will keep for up to 7 days.
Ingredients
1/2 cup old-fashioned rolled oats
1 1/2 cups (7 1/2 ounces) unbleached all-purpose flour
1/4 cup cornstarch
2/3 cup (2 2/3 ounces) confectioners' sugar
1/2 teaspoon table salt
14 tablespoons (1 3/4 sticks) unsalted butter , cold, cut into 1/8-inch-thick slices
Instructions
1. Adjust oven rack to middle position and heat oven to 450 degrees. Pulse oats in spice grinder or blender until reduced to fine powder, about ten 5-second pulses (you should have ¼ to 1/3 cup oat flour). In bowl of stand mixer fitted with paddle attachment, mix oat flour, all-purpose flour, cornstarch, sugar, and salt on low speed until combined, about 5 seconds. Add butter to dry ingredients and continue to mix on low speed until dough just forms and pulls away from sides of bowl, 5 to 10 minutes (mine took 2 minutes on low)
2. Place upside-down (grooved edge should be at top) collar of 9- or 9 1/2-inch springform pan on parchment-lined rimmed baking sheet (do not use springform pan bottom). Press dough into collar in even 1/2-inch-thick layer, smoothing top of dough with back of spoon. Place 2-inch biscuit cutter in center of dough and cut out center. Place extracted round alongside springform collar on baking sheet and replace cutter in center of dough. Open springform collar, but leave it in place.
3. Bake shortbread 5 minutes, then reduce oven temperature to 250 degrees. Continue to bake until edges turn pale golden, 10 to 15 minutes longer. Remove baking sheet from oven; turn off oven. Remove springform pan collar (and round cutter); use chef’s knife to score surface of shortbread into 16 even wedges, cutting halfway through shortbread. Using wooden skewer, poke 8 to 10 holes in each wedge. Return shortbread to oven and prop door open with handle of wooden spoon, leaving 1-inch gap at top. Allow shortbread to dry in turned-off oven until pale golden in center (shortbread should be firm but giving to touch), about 1 hour.
4. Transfer baking sheet to wire rack; cool shortbread to room temperature, at least 2 hours. Cut shortbread at scored marks to separate and serve.
luisa_calif
Well-known member
How did you like these?