Swisher took me to a place on Kluane Lake on
the Alcan highway that served a decent smoked

Destruction Bay. Another of the places Connie and I stayed at, simply

because

of the name.

Plus it's in the middle of noplace, with no viable
alternative.

---------- Recipe via Meal-Master (tm) v8.05

Title: Tarte Au Citron (A la Silver Palate)
Categories: French
Yield: 4 Servings

------------------------------------TART------------------------------------
1 c Unbleached flour
1/4 c Ground, toasted almonds
5 tb Butter
1/2 c Confectioner's sugar
2 3 Tablespoons fresh lemon
-juice

----------------------------------FILLING----------------------------------
2/3 c Granulated sugar
5 Egg yolks
1/2 c Fresh lemon juice
1 Stick butter, melted
Zest of 2 lemons

TART: Combine butter, almonds, flour and sugar in a food processor and
blend until the butter looks like coarse crumbs.

Add the lemon juice and pulse until the dough comes together. Gather it
into a ball and flatten a little. Chill for 30 minutes.

Roll the dough out to fit a 9-inch tart pan with a removable bottom.
Drape
the dough into the pan, and turn the overhanging edges in. Crimp the edge
if you like, then prick all over with a fork.

Line the tart with aluminum foil and fill with dried beans.

Bake the tart shell at 400 degrees for 15 minutes.

Remove from the oven and take off the foil and beans. Bake another 5-8
minutes, until golden.

Remove from oven and cool.

FILLING: Put the sugar and lemon zest into a food processor and process
until the lemon zest is very fine. Add the egg and lemon juice. Process
until blended. Add the hot butter in a thin stream. Transfer to a
saucepan.
Cook over medium heat, stirring constantly for 4-5 minutes. Set aside to
cool.

Heat oven to 325 degrees.

Pour the filling into the shell and back on a baking sheet for 45
minutes,
or until tart is set.

Serve with fresh fruits.

John's Notes: Our lemon tart was turned into lemon mousse. Tanya didn't
fully explain the disasters of the day but they were many. As an example,
the leg of lamb they ordered arrived that morning frozen. Was our
seven-hour leg of lamb prepared in four hours? I don't know. Tanya and
Justin put on quite a show demonstrating constant stirring of the lemon
filling for four to five minutes. Definitely a labor of love that I would
save for the most distinguished guests on a special occasion. I don't
know
what happened to her tart, but the mousse had a fresh, clean taste of
lemon
with rich

creaminess. I'm sure the preparation instructions varied from the recipe
above.

Bon Appetit, John

Source: John Geckles, The Dinner Table

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Quoting Michael Loo to Bill Swisher <=-

Plus it's in the middle of noplace, with no viable
alternative.

I can't argue with either of those descriptions. However, the first time Connie and I went by there, late July in 1980, it was when we were being forced
to drive up by the Forest Service. I'd accepted the job in Anchorage and they were moving us up from Durango. I wanted to ship the car and fly, they were already shipping our household goods. I'd already driven a car from Denver to Prince Rupert and back once. They said "NO", bought us (and the car) tickets on the ferry from Prince Rupert to Haines. It was a beautiful ride no wind, no
rain, clear skies, seas like a mirror, with stops in Ketchikan, Petersburg, Sitka, and finally Haines. Since we had to "average" 300 miles per day while driving, I got as close to that as I could. For example it took us a complete day to drive from Banff to Jasper, and the next to get to Prince Rupert. We got off the ferry, skipped past the border and up over the hill into Haines Junction, took a left and just down the road there was Destruction Bay. I said
"With a name like that we've got to stop." The rest of the trips we ran the Tok/Whitehorse (about 390 miles, figure 8 to 10 hours towing a RV given the frost heave) without stopping, except maybe for a rest in downtown Destruction Bay. So the stops there, especially the first and last times, were merely to be touristy, and support the local Canadians like all good, kind Americans would...cough...cough...


MMMMM----- Recipe via Meal-Master (tm) v8.05

Title: Poloni (Miniature Pasta Squares with Dairy Sauce)
Categories: Pasta, Jewish, Sephardic, Afghan, Pileggi
Yield: 6 Servings

MMMMM---------------------------PASTA--------------------------------
2 c Flour
1 Egg, beaten
1/4 ts Salt
1/2 c (abt) water

MMMMM------------------------DAIRY SAUCE-----------------------------
1/2 c Cottage cheese
1/2 c Yoghurt
1/4 ts Salt
2 Cloves garlic, put through
-a press
1 ts Fresh mint, chopped
1 tb Fresh dill, chopped
4 To 5 c water, lightly salted

POLONI (Miniature Pasta Squares w/Dairy Sauce)

Tish-Ah B'Av & Shavuoth are two holidays when dairy foods are
preeminent & meat dishes are temporarily set aside. These pasta
squares are covered w/a well-seasoned, rich dairy sauce. Poloni
would also be welcome during hot summer days when cooking meat would
increase the temperature in kitchen & eating it create a heaviness
not conductive to comfort. Tish-Ah B'Av indicates that this fast day
is celebrated on the ninth day of month of Av. This tragic holiday
commemorates the destruction of First & Second Temples of Jerusalem.

1. Mix flour, egg, & salt & add just enough water to prepare a dough
firm enough to be handled. Dust w/flour to reach desirable
consistency. Put dough ball into a plastic bag & let it rest at room
temp for 1 hour.

2. Cut dough into halves & roll each piece into a very thin pancake.
(I do this w/my hand-cranked pasta machine.) Then cut pancakes into
1/2-inch squares. Set aside.

3. Mix sauce ingredients together & set aside.

4. Bring 4 to 5 cups of lightly salted water to a boil in a large
pan, drop in pasta, & cook over moderate heat for abt 10 mins, or
until tender but still al dente. Drain well.

Serve pasta & dairy sauce separately. Each diner fills his plate
w/pasta & spoons over as much sauce as wanted.

Recipe: "Sephardic Cooking" by Copeland Mark -- 600 Recipes Created
in Exotic Sephardic Kitchens from Morocco to India -- Copyright 1992
Published by Donald I. Fine, Inc., New York, N.Y. D. Pileggi

MMMMM



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