It should be easy to schedule the smoker(s) if
they can take the acute uptick in usage. But the
reason I chimed in on this one is to point out
that the Shipps' offering is going to be cooked
already, and further, there will be other things
to eat.
Agreed, and good points... ;)
Our plans are bigger than our schedules sometimes.
All right, remind me to ask you about it in September.
Nancy can do that, too. You can see that I'm
setting her up as the house archivist.
Better her than me; my short to medium memory sometimes seems to be shorter now.
As with all of us except possibly Nancy.
I'm pretty sure my short to medium memory is also slipping... I do tend
to write myself more notes to compensate... or save messages to files to
look back at.... But that has it's holes as well...
My memory has been playing tricks on me - I could
have sworn that two of my pill bottles were different
in size and shape, and it turned out they were the same.
Very weird.
... Always forgive your enemies, nothing else annoys them so.
Har. This is the recipe I was going to append to
the earlier post -
MMMMM----- Recipe via Meal-Master (tm) v7.04
Title: Cocada Imperial (Imperial Coconut Flan)
Categories: Desserts, Mexican
Servings: 6
2 c Milk Pinch salt
3/4 c Granulated sugar Flan mold coated with
1 Small coconut Caramel
5 Small eggs, separated
Preheat the oven to 450F.
Place the sugar and milk in a heavy saucepan and melt the sugar over
low heat, then raise the heat and boil the mixture briskly. Take care
that
it does not boil over. As soon as the mixture begins to thicken, stir it
so that it does not stick to the bottom of the pan. After about 30
minutes
it should be the consistency of thin condensed milk and has been reduced
to
1 cup. See Note.
Pierce holes through two of the "eyes" of the coconut and drain the
water from it. Set the water aside.
Put the whole coconut into the oven for about 8 minutes. Crack it
open; the flesh should come away quite easily from the shell.
Pare the brown skin from the coconut flesh with a potato peeler.
Grate
the coconut finely. You will need 2 1/4 cups, loosely packed, for the
flan.
Add the grated coconut to the reserved coconut water and boil it for
about 5 minutes, stirring it constantly.
Add the "condensed" milk and continue cooking for another 5 minutes.
Set the mixture aside to cool.
Beat the egg yolks together until they are creamy and stir them well
into the coconut mixture.
Beat the egg whites until they are frothy, add the salt and continue
beating until they are stiff. Fold them into the mixture.
Pour the mixture into the prepared mold. Cover the mold with a
well-greased lid and place into a water bath.
Cook the flan on the lowest shelf of the oven for about 1 1/2 hours,
then test to see if it is done. When it is done, set it aside to cool.
Makes 6 servings.
NOTES:
Of course, you can substitute1 cup of lightly thinned canned,
sweetened condensed milk for the milk and sugar and substitute pre-grated
but unsweetened coconut. Use milk instead of coconut water; the flavor
will just not be quite as good.
Do not think you have done something wrong when you see that the
coconut and custard have separated. That is how it is meant to be. The
caramel will nearly all have been absorbed by the spongy layer of
coconut.
If you are using fresh coconut there will almost certainly be some
left over. It will keep perfectly well if frozen.
To test to see if the flan is cooked through, insert the blade of a
knife or a skewer well into the flan. The knife should come out clean.
Take care not to pierce the flan at the bottom or it will spoil the
appearance of the top when it is unmolded.
From: The Cuisines of Mexico; Diana Kennedy; ISBN 0-06-091561-7 Posted by
Fred Peters.
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