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Today I found something really nifty that I did not know about earlier. Originally, in order to get all my BibTeX entries, I would search for the paper on citeseer and get the BibTeX entry from there. Now, it so happened that there is this particular paper on machine reading which was just not showing up on citeseer, but was however showing up as the top result in Google Scholar. Google scholar originally does not give you any BibTeX entries.

I went into Scholar Preferences (top of the page) -> Bibliography Manager, selected the option “Show links to import citations into” and select BibTeX and saved preference. Now, for all search results, Google Scholar gives me a link for “Import into BibTeX”.  Hallelujah!

Sangria is a great fruit-based wine “punch” which is said to have originated in Spain. A typical tapas place would charge you around $10 for a glass or $40 for a pitcher. So I thought, why not try to make it at home? The following recipe worked really well for us and we make it whenever we have people over for dinner. The best thing is that you can make an entire pitcher for the cost of a single glass!

Ingredients

• 1 bottle red wine (I prefer a decent Merlot, but you can use a Zinfandel, Shiraz or any other red wine you like)

• 100 grams sugar (the picture shows brown sugar, but white refined sugars are perfectly fine)

• Juice of 3 medium sized lemons

• 1 stick of cinnamon

• 1 large peach, peeled and diced (originally I never bothered peeling the peaches, but I have a feeling that the peels might make the sangria slightly bitter if you leave it overnight)

• 1 bottle tonic water

Place the sugar, and cinnamon stick in a pitcher. Add the diced peaches and squeeze the three lemons. Pour the wine into the pitcher carefully and mix well till the sugar is dissolved. Refrigerate for at-least 8 hours.

This is a great dessert recipe, and it is extremely easy to make. I attribute the recipe to Paula Deen, and so I ask that you use your own discretion about how much butter you want to use

सामग्री (serves 8-10)
4 cups peeled and sliced peaches
2 cups sugar
1 stick of butter (or 4 tbsp butter and 4 tbsp applesauce if you want to go easy on the butter)
1.5 cups self rising flour
1.5 cups milk
1/2 cup water

Notes: The suggestion here is to replace half the butter with applesauce if you are health conscious. Remember that it is okay to replace butter by applesauce only if you are not cooking something with a crispy snap or a flaky crust (e.g. cookies, or apple pie crust). Since this dessert falls in none of those categories, this is okay for us.

Self rising flour is available in most grocery stores. If you wish to make your own, then for each cup of all purpose flour, add 1 1/2 tsp baking powder and 1/2 tsp salt, and mix well.

विधि
In a large saucepan, mix 1 cup sugar, all the water and peaches. Bring to a boil, and simmer on medium heat for about 10 minutes. Keep aside.

Melt butter in a baking dish and mix it with the applesauce. Let this lie at the bottom of the baking dish. Now in a separate dish, mix the remaining sugar, the self rising flour and milk slowly so that there are no clumps. Pour this mixture on top of the butter and applesauce mixture in the baking dish. This will form a fluid mixture. DO NOT STIR!

Now slowly spoon the peach mixture on top and gently pour all the syrup in.

Now bake in an oven preheated to 350 degrees Fahrenheit for about 30-45 minutes. The self rising flour batter will rise to the top while baking.

To serve, cut out a piece like a pie and serve with whipped cream or vanilla ice-cream.

We picked our own apples and peaches last weekend from Larriland Farms (which you should totally visit) if you live near Baltimore. Since we got a lot of apples, we decided to bake an apple pie. Curiously, even though apple pie is an American cultural symbol, it did not originate in the US, and was consumed long before the European colonization of the US (ref). Let us now move on to the recipe:

Ingredients (serves 6)
For pie crust: (you can completely skip this part if you use store bought pie crusts)
3 cups all purpose flour
3/4 cups unsalted butter, cold and cut into pieces (about 1.5 sticks)
2 egg yolks
3 tbsp ice cold water
pinch of salt

For caramel:
1 cup sugar
3 tbsp water
1/2 cup red wine
1/4 cup heavy cream (we actually used milk since we did not have heavy cream)
a few drops vanilla essence

For filling:
5 medium sized apples (we used Gala Apples)
1 tbsp all purpose flour
1 tbsp ground cinnamon

Procedure:

We first make the pastry crust. In a large bowl, combine, the flour, salt and the pieces of butter slowly. It is recommended that you use a pastry blender, but since we don’t have one, I simply used my hands. Crush any pieces of butter into the flour till they are mixed in fairly well. There will be a lot of clumps at this point. Add the egg yolks and continue to mix. At this point, the dough will start coming together. Add the ice-cold water slowly, taking care not to make the dough too wet. Wrap the dough in plastic and refrigerate for an hour.
Meanwhile, peel and slice the apples thin and store them in a bowl full of water and the juice of one lemon to prevent them from browning.

Next, we make the caramel sauce. In a pot, add the sugar and water, and keep stirring on medium heat till all the sugar is dissolved. Remove from flame, and add the cream and wine slowly. Return to heat and add the vanilla essence. Continue to cook till the quantity is halved. Keep aside.

Now we make the pie crust. Remove the dough from the fridge and allow to cool for about 15 minutes till the dough is pliable enough to be rolled. Cut the dough into two separate balls. On a wooden board, roll out the dough balls on a floured wooden board into flat circles large enough to cover your pie pan. Lay one of them flat inside the pie pie pan and press it tight.

Strain the apples from the lemon-water and keep aside. In a large bowl, add the flour and cinnamon powder. Add the apples and toss them well till they are coated with the flour-cinnamon mixture. Now place a layer of apple slices on the bottom of the pastry. Shingle the slices so as to reduce any gaps. Pour some of the caramel sauce evenly on the apples. Now place more apples and repeat the process.

Place the second pastry circle on top of the pie to make the top layer of the pie crust. Cut slits on top of the pie so that steam can escape. Now, ideally you should cover the pie with the pastry layers and pinch the sides so that they are sealed. Unfortunately in my case, I had one store bought crust, and I made the other one myself. So the two of them were not the same size. I realized that this is not a very bad thing as my pie still turned out great.

Preheat the oven to 350 degrees F. Place the pie pan into the oven. Cover it lightly with a piece of folded aluminum foil. This is called foil tenting, and is done so that the crust does not cook faster than the apples. Bake on middle rack for 25 minutes. Remove the foil tent and cook for about 30 more minutes till the top crust is cooked and the pie is bubbling. Remove from the oven and allow to cool for at-least 1 hour, else the pie will break apart.

Serve with whipped cream or vanilla ice-cream.