[{"@context":"https:\/\/schema.org\/","@type":"Article","@id":"https:\/\/www.michnov.cz\/jak-na-bozi-hod-tak-po-cely-rok\/#Article","mainEntityOfPage":"https:\/\/www.michnov.cz\/jak-na-bozi-hod-tak-po-cely-rok\/","headline":"Jak na Bo\u017e\u00ed hod, tak po cel\u00fd rok","name":"Jak na Bo\u017e\u00ed hod, tak po cel\u00fd rok","description":"P\u0159in\u00e1\u0161\u00edm v\u00e1m hit z\u00a0na\u0161\u00ed dom\u00e1c\u00ed kuchyn\u011b, kter\u00fd mi u\u017e nejednou zachr\u00e1nil v\u00fdznamnou hostinu. Nejlep\u0161\u00ed kol\u00e1\u010d, p\u0159\u00edmo bo\u017e\u00ed kol\u00e1\u010d. Kr\u00e1sn\u011b se p\u0159i n\u011bm rozj\u00edm\u00e1. \u00a0 P\u016fvodn\u011b tradi\u010dn\u00ed francouzsk\u00fd kol\u00e1\u010d. Jablka s karamelem na k\u0159ehk\u00e9m t\u011bst\u011b. Pod\u00e1van\u00fd se zmrzlinou a se \u0161leha\u010dkou. Jednu verzi m\u00e1 Julia Childov\u00e1 ve sv\u00e9 kucha\u0159ce a recept se datuje do roku 1880. … ","datePublished":"2019-12-06","dateModified":"2023-06-09","author":{"@type":"Person","@id":"https:\/\/www.michnov.cz\/author\/#Person","name":"","url":"https:\/\/www.michnov.cz\/author\/","identifier":1,"image":{"@type":"ImageObject","@id":"https:\/\/secure.gravatar.com\/avatar\/7726f7b8e3ba8979c4cf2ad896cb2e8cc05af8ceb17ce4fb40617b72e0be53b4?s=96&d=mm&r=g","url":"https:\/\/secure.gravatar.com\/avatar\/7726f7b8e3ba8979c4cf2ad896cb2e8cc05af8ceb17ce4fb40617b72e0be53b4?s=96&d=mm&r=g","height":96,"width":96}},"publisher":{"@type":"Organization","name":"michnov.cz","logo":{"@type":"ImageObject","@id":"\/logo.png","url":"\/logo.png","width":600,"height":60}},"image":{"@type":"ImageObject","@id":"https:\/\/www.michnov.cz\/wp-content\/uploads\/img_a364632_w4350_t1577431901.jpg","url":"https:\/\/www.michnov.cz\/wp-content\/uploads\/img_a364632_w4350_t1577431901.jpg","height":0,"width":0},"url":"https:\/\/www.michnov.cz\/jak-na-bozi-hod-tak-po-cely-rok\/","about":["D\u016fm a byt"],"wordCount":460,"articleBody":"P\u0159in\u00e1\u0161\u00edm v\u00e1m hit z\u00a0na\u0161\u00ed dom\u00e1c\u00ed kuchyn\u011b, kter\u00fd mi u\u017e nejednou zachr\u00e1nil v\u00fdznamnou hostinu. Nejlep\u0161\u00ed kol\u00e1\u010d, p\u0159\u00edmo bo\u017e\u00ed kol\u00e1\u010d. Kr\u00e1sn\u011b se p\u0159i n\u011bm rozj\u00edm\u00e1.\t\u00a0\tP\u016fvodn\u011b tradi\u010dn\u00ed francouzsk\u00fd kol\u00e1\u010d. Jablka s karamelem na k\u0159ehk\u00e9m t\u011bst\u011b. Pod\u00e1van\u00fd se zmrzlinou a se \u0161leha\u010dkou. Jednu verzi m\u00e1 Julia Childov\u00e1 ve sv\u00e9 kucha\u0159ce a recept se datuje do roku 1880. Je to legend\u00e1rn\u00ed Tarte Tatin, kter\u00fd vznikl n\u00e1hodou v\u00a0jednom francouzsk\u00e9m hotelu, kdy\u017e kucha\u0159ka zapomn\u011bla d\u00e1t do formy t\u011bsto. Tak\u017ee ho pekla obr\u00e1cen\u011b. J\u00e1 ho tedy d\u011bl\u00e1m klasicky a tro\u0161ku po \u010desku (s o\u0159echy a sko\u0159ic\u00ed).\t\t\u00a0\tJable\u010dn\u00fd kol\u00e1\u010d\tT\u011bsto:\t100g m\u00e1sla\t200g mouky (100 hladk\u00e9 a 100 polohrub\u00e9)\t1 vejce (nebo 1 \u017eloutek)\t3 l\u017e\u00edce vody\t\u0161petka soli\t\u00a0\tN\u00e1pl\u0148:\tmarmel\u00e1da\t3 v\u011bt\u0161\u00ed kyselej\u0161\u00ed jablka\t\u0161\u0165\u00e1va z\u00a0jednoho citronu\t1 dl slivovice\trozinky\tsekan\u00e9 o\u0159echy\tl\u017ei\u010dka sko\u0159ice\t3 l\u017e\u00edce krupicov\u00e9ho cukru\tkousek m\u00e1sla\t\t\u017dloutek nebo vejce (j\u00e1 d\u00e1v\u00e1m cel\u00e9) ut\u0159ete s\u00a0rozm\u011bkl\u00fdm m\u00e1slem, vm\u00edch\u00e1te mouku, \u0161petku soli a postupn\u011b vodu, p\u0159i tom t\u011bsto propracujete do vl\u00e1\u010dn\u00e9 konzistence. Nemus\u00ed ani odpo\u010d\u00edvat v\u00a0lednici.\tPak ho rozprost\u0159ete, vma\u010dk\u00e1te do m\u00e1slem vymazan\u00e9 kol\u00e1\u010dov\u00e9 formy (s pr\u016fm\u011brem25 cm), prop\u00edch\u00e1te vidli\u010dkou a poma\u017eete marmel\u00e1dou. Navrch pokladete jable\u010dnou sm\u011bs. Oloupan\u00e1 a j\u00e1d\u0159inc\u016f zbaven\u00e1 jablka nakr\u00e1j\u00edte na mal\u00e9 kousky, d\u00e1te do m\u00edsy s\u00a0citronovou \u0161\u0165\u00e1vou, prom\u00eds\u00edte s\u00a0rozinkami, sekan\u00fdmi o\u0159\u00ed\u0161ky a p\u0159id\u00e1te slivovici. Posypete cukrem a sko\u0159ic\u00ed, pokladete nakr\u00e1jen\u00fdmi kous\u00ed\u010dky m\u00e1sla, pe\u010dete na 190\u00b0C 45 minut, posledn\u00edch p\u011bt minut zapnete gril, aby cukr zkaramelizoval.\tD\u00edky tomu, \u017ee t\u011bsto neobsahuje cukr, z\u016fstane kr\u00e1sn\u011b k\u0159ehk\u00e9 a neztvrdne. N\u00e1pl\u0148 m\u00e1 mnoho mo\u017en\u00fdch variac\u00ed. V\u00fdborn\u00fd je t\u0159eba z\u00a0t\u0159e\u0161n\u00ed pokapan\u00fdch t\u0159e\u0161\u0148ovic\u00ed. \u0160vestky s\u00a0meru\u0148kami a m\u00e1kem. Ovoce na n\u011bj m\u016f\u017eete samoz\u0159ejm\u011b skl\u00e1dat jako mozaiku, p\u0159\u00edmo um\u011bleck\u00e9 d\u00edlo.\tPokud ho (tentokr\u00e1t ale odpo\u010dinut\u00e9 cca hodinu v\u00a0lednici) vyv\u00e1l\u00edte na placku a vykr\u00e1j\u00edte kole\u010dka, kter\u00e1 natla\u010d\u00edte do formi\u010dek na ko\u0161\u00ed\u010dky nebo b\u00e1bovi\u010dky, napln\u00edte t\u0159eba jahodovou nebo citronovou marmel\u00e1dou, m\u00e1te skvostn\u00e9 mini dezerty.\t\u00a0\tAle stejn\u00e9ho t\u011bsta ud\u011bl\u00e1te jako m\u00e1vnut\u00edm kouzeln\u00e9ho proutku jak\u00fdkoliv proslaven\u00fd slan\u00fd quiche: se s\u00fdrem, slaninou, cibul\u00ed, vaj\u00ed\u010dkem, \u0161pen\u00e1tem, brokolic\u00ed anebo lososem.                                                                                                                                                                                                                                                                                                                                                                                        4.4\/5 - (7 votes)        "},{"@context":"https:\/\/schema.org\/","@type":"BreadcrumbList","itemListElement":[{"@type":"ListItem","position":1,"name":"Jak na Bo\u017e\u00ed hod, tak po cel\u00fd rok","item":"https:\/\/www.michnov.cz\/jak-na-bozi-hod-tak-po-cely-rok\/#breadcrumbitem"}]}]