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MessaggioInviato: 28 nov 2006, 8:44
da Typone
Che c'entrano le scimmie???????

:D

T.

MessaggioInviato: 27 mag 2007, 14:34
da Rossella
Lisa ha scritto:
Typone ha scritto:Che c'entrano le scimmie???????

:D

T.


Non l'ho mai capito... :oops: :roll: :wink:

una ricerca no eh?
p.s. sposto di stanza 8)

MessaggioInviato: 28 mag 2007, 16:01
da robertopotito
molto fine questa preparazione...
grazie

MessaggioInviato: 28 mag 2007, 16:13
da ila
L'avevo giá provato a fare preso da non ricordo dove, solo che era troppo buono e io ero da sola...volevo perdere un chiletto e quindi ho messo la ricetta nel dimenticatoio, grazie per avermela riportata alla memoria :wink:

MessaggioInviato: 28 mag 2007, 16:27
da Dida
Non ho tempo di tradurre ora ma questo è quello che ho trovato in rete. Ho segnato in rosso quella che mi sembra la più plausibile.

How did monkey bread get its name? Food historians offer several theories (see below). All are interesting; none are definative.

"Monkey bread. This pull-apart yeast bread, also known as "bubble loaf, " began showing up in women's magazines and community cookbooks back in the 1950s. There are two types, a savory and a sweet...The sweet is also known a bubble loaf because the dough is pinched off and rolled into balls. These are dipped in melted butter and then layered into the pan with a flavoured sugar mixture or a caramel or brown sugar glaze."
---American Century Cookbook: The Most Popular Recipes of the 20th Century, Jean Anderson [Clarkson Potter:New York] 1997 (p. 312)

"Monkey bread. A sweet yeast bread, sometimes mixed with currants, formed from balls of dough, laid next to one another, which combine during baking. The origin of the name is unknown, though it has been suggested that the bread resembles the monkey puzzle tree (Araucaria araucana), whose prickly branches make it difficult to climb. There is also a fruit called "monkey bread, " from the baobab tree...of Africa, but there is not evidence of any connection between it and baked bread. It is probably that the name comes from the appearance of the baked itself, which resembles a bunch on monkeys jumbled together."
---Encyclopedia of American Food and Drink, John F. Mariani [Lebhar-Friedman:New York] 1999 (p. 208)
[NOTE: According to the Oxford English Dictionary (2nd edition) the term "monkey-bread, " meaning the fruit of the baobab tree, dates in print to 1789.] "

Since monkeys are known for gleefully pulling at, well, everything, it makes sense that an audience-participation loaf should be called monkey bread. Formed of balls of dough and baked in a ring mold, monkey bread emerges as golden puffs that are irresistible to both hand and eye. The idea is that you pick it apart like a bunch of . . . that it's more fun than a barrel of. . . . You get the idea. (The actual cucumber-shaped fruit of the baobab tree that goes by the same name isn't much good to anyone except its namesake -- unless you're in the market for a float to hold up your fishing nets.) With a kind of simian stealth, monkey bread has entered American cuisine, not through high-end restaurants but via the food pages of newspapers across the country and Internet chat rooms. Cindy Crawford prepared her family's version on "Good Morning America" just in time for Christmas 1999, and even in this carb-abhoring age when Dr. Atkins rules supreme, it was one of the two most requested recipes of 2002 from the Chicago Sun-Times Swap Shop column. Variations range from those heavily sweetened with pecans and cinnamon, a virtual coffee cake, to ones with blueberries, butterscotch and even Parmesan cheese, garlic and herbs. But we're not exactly talking haute cuisine. Way too many versions use frozen biscuit dough, and many encourage the participation of children in the cooking as well as the eating. But while no four-star chef seems to have proclaimed his devotion to monkey bread, there is one exemplar of high style and taste who has happily attached her name to this confection. Nancy Reagan served monkey bread in the White House, especially during the holidays, and her recipe was printed in the American Cancer Society Cookbook, published in 1985. Not surprisingly, her version is monkey bread at its purest and most elegant: buttery and yeasty, as much brioche as bread."
---"Just Say Dough, " Michael Boodro, The New York Times, February 23, 2003 (Section 6; Page 64)

MessaggioInviato: 28 mag 2007, 22:15
da Maria Francesca
Bellissima, :idea: un'idea, si potrebbero riempire le palline con la crema, tipo il danubio, e per il resto si esegue la ricetta, come ti sembra, Lisa!!!!!!

Slurp..... D:Do

MessaggioInviato: 28 mag 2007, 22:18
da Rossella
ila ha scritto:L'avevo giá provato a fare preso da non ricordo dove,

il dolce è di Lisa Ila :wink: