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     Re: Slow-Cooked Vegetable Cur   
     By: Dave Drum to Ben Collver on Thu Mar 06 2025 00:17:00   
      
   DD> Certainly fresh is best in blueberries. Of course, there's fresh, as   
   DD> in 'not in a can'. Then there's fresh-picked. I've had bothb ans there   
   DD> is ataste difference. But watch the thorns when picking.   
      
   So true, fresh is best, homemade is better, and wild is even better yet.   
   Blueberries grow both in the Coast Range and Cascade Range here in Oregon.   
   There are usually other berries growing in the same area, including   
   service berries (ho hum) and blue huckleberries (yum yum!).   
      
   DD> Here's the only strudel I've made myself.  As an experiment it turned   
   DD> out well. Both tasty and another box ticked. It also decided me to be   
   DD> a continuing custumnor of my local craft bakery.   
   DD>       Title: Raisin-Pear Strudel   
      
   I'd eat that!   
      
   Here's an unusual strudel recipe.   
      
   MMMMM----- Recipe via Meal-Master (tm) v8.02   
      
         Title: Asian Pear and Lyche Strudel   
    Categories: Desserts, Cakes, Fruits, Chinese, Myan   
         Yield: 8 Servings   
      
         3    Phyllo dough sheets   
       1/4 c  Butter; melted   
       1/3 c  Coconut; toasted, shredded   
         2 c  Lyche; seeded, halved   
       1/4 c  Walnuts; roasted, chopped   
       1/4 c  Raisins; soaked in plum wine   
         3 tb Candied ginger   
     1 1/2 c  Asian pear; peeled, diced   
         1 ts Lemon zest   
         1 tb Sugar   
         1 tb Lime or lemon juice   
         1 ts Five spice powder   
         1 tb Plum wine   
              Confectioner's sugar   
      
     Filling:   
      
     Soak your golden raisins in plum wine overnight or longer.   
      
     Depending on the ingredients available to you, mix appropriate   
     quantities up so as to fill the dough. You can certainly use more   
     or less of each ingredient to suit your individual tastes. You'll   
     need about 4 cups total filling.   
      
     Assembly:   
      
     Spread the two sheets of phyllo dough out on your work surface, one   
     on top of the other. Paint the top layer of dough with some of the   
     melted better and then spread a nice thin layer of toasted coconut   
     over the entire pastry.   
      
     Pour your filling along the long edge of the phyllo dough, and roll   
     the dough up as tightly as possible (remember to fold in the ends   
     as you roll so the ends are "sealed") and put on a non-stick baking   
     sheet.   
      
     Paint the top of the roll with melted butter and bake at 350?F   
     until the dough is golden brown.   
      
     When done, take the strudel out of the oven and let it cool on a   
     rack. Just before serving, sprinkle a little powdered sugar over   
     the top. Slice the roll on a diagonal for a more attractive   
     presentation.   
      
     For elegant presentation, you might serve the strudel pieces on a   
     plate with slices of kiwi, orange, lemon, and pear as garnish.   
      
     Recipe by Yan Can Cook by  Martin Yan, PBS Series, 11/8/94   
      
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