Ingredients
3 cup orange juice, preferably fresh sque, ezed
3 tbsp sugar
1 vanilla bean, split and seeded
2 bay leaves
1 tiny pinch salt
1 package frozen phyllo dough, thawed
1/2 cup melted butter
1/2 cup sugar
4 clementines, peeled and sectioned
1 pt vanilla ice cream
6 small sprigs of fresh mint
Directions
Preheat an oven to 350 degrees.
Reduce the orange juice to 1 1/2 cups in a small heavy saucepan with
the sugar, vanilla bean, bay leaves and salt. Let cool.
Unwrap and unroll the thawed phyllo dough. Remove 3 sheets and cut in
half to make 6. Reroll the remainder and wrap tightly. Return to the
refrigerator for another use. Brush each half sheet of phyllo with the
melted butter on both sides and sprinkle with sugar. With both hands
crumple the sheet to about the size of a squash ball. Repeat with the
remaining 5 sheets. Place each crumpled ball on a cookie sheet pan
and bake in the oven until browned, about 4 minutes. Reserve.
In each of 6 bowls, place 1 phyllo crumple, 6 clementine sections in
a ring next to it and pour 1/4 cup of the flavored orange syrup over
the fruit. Place a small scoop of vanilla ice cream on each ring of
fruit. Garnish with a mint sprig and serve. Posted to MM-Recipes
Digest V3 #4.TXT
Servings: 6 servings
Phyllo Crumple With Orange & Vanilla "Cream Recipe brought to you by Recipe Ideas
Categories: Fruit
The History of Recipes
It is possible to trace the history of `recipes` way back into the far past, certainly as far back into history as the Egypt of the Pharoahs, and potentially, even further back. Having said that, sadly, these early records were just primitive hieroglyphic instructions for food preparation.
The truth of the matter is, the oldest recipe discovered so far, according to experts in ancient history are a few ancient tablets in the Sumerian language describing the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made anyone who drank it feel exhilarated and blissful. Later on, in The time of the roman empire 25BC a roman called Apicius assembled a collection of scripts detailing recipes enjoyed by wealthy roman citizens. In his publication, Apicius recounts how the meals of wealthy Romans were divided into hors d`oeuvres, main meal and dessert, a very modern way of dining. Aspicius informs us how the Roman chefs used a good variety of aromatic flavours, including many that are still in use today for example thyme, mint and parsley. As our culinary historical trip moves to more modern times there are a couple of cookery books which appeared in the fourteenth century ; a book called `Forme of Cury`, and another, similary titled `Curye on Inglish`. Surprisingly, these have no connection with the indian curry that appears on menues today, but rather recipes for the types of meals prepared by the chefs of the rich and powerful of those days. In the 15th century, the Crusaders brought back a variety of foods and herbs from middle-east cuisine, including spices like rosemary and coriander. These new foods and spices caused an explosion in books on cookery, some of which are now in private libraries. The introduction of television brought us TV cooks and the recipe books that accompanied them. And that pretty much brings us to the present day and the invention of the internet, allowing us all to search through thousands of recipes such as those found on our site. |
We hope you enjoy this Phyllo Crumple With Orange & Vanilla _Cream recipe.
