This is the recipe from New Zealand which you both have, but I thought it was blog-worthy. I made it today - - and some is on its way to Oakland! Some I served to Yuliya, who came over today in some desperation over her search for a new piano tuner. Alan Weiss's tuner, Richard Lowman, worked on the piano two weeks ago and to my ear it sounds better than it ever has. She came to play our piano and Alan's so that she could have some background on Lowman. Evidently she must hire her own tuner before every concert at AU, and she economizes on tunings, so she won't have the chance to use her next hire in her home prior to her next concert. Nervewracking. I'm not sure how much today's visit helped her, but I think she's considering Lowman.
Anyway, here is the latest iteration of paneforte, bearing the exigencies of the day (no sugar, etc.):
Mix 2/3 c. shredded apricot (this is messy - - I used the shredding blade of the cuisinart, but I think dicing would have worked just as well), 1/3 cup low-sugar dried pineapple dice, 1/3 cup dried ginger dice, 1/2 c. blanched hazelnuts and 1/2 cup roasted almonds. I forgot to add the orange zest! (The New Zealand recipe called for "mixed peel," whatever that is.) To this mixture add a previous mix of 1 1/3 c. flour, 2 tsp cinnamon and 1/3 cocoa. Blend all that. Then take ~6 oz melted baking chocolate - - I use 2/3 of a bar of Sharffen Berger (melts in 1 min 45 sec in the microwave) -- and add 1 c. honey to that, stirring. Probably good to have the honey a bit warm. Stir that mightily into your dry mixture. Don't take any crap from it. I used to use the electric mixer, but you can do it by hand if you are unrelenting. Line a 9 x 9 baking pan with parchment paper and add the mixture. You can wet your hands to spread it out. Have the flaming a-hole of Satan pre-heated t0 390 (I hope that electronic thermometer is working!) and bake for 19 minutes. Take it out when it is no longer moist-looking. Don't wait for it to start pulling away much from the edges, because it burns really quickly.
1 comment:
Yumyumyum!
Do you remember Emma, the excellent pianist I played with at Bowdoin? She was particular about piano tuners, too... then again, she used to play so hard that it would knock the piano out of tune!
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