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Source: (consider it)
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Thread: HEAVEN: Recipe thread - another delicious helping
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rugasaw
Shipmate
# 7315
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Posted
I just made some berry crumbles. I had some frozen berries I wanted to get rid of and tried a crumble for the first time. I filled some ramekins with the berries sprinkled on brown sugar, topped with an oat cluster with raisins and almonds cereal, and I added a bit of butter to the top. I baked at 375 degrees for 20 minutes. I turned out delicious. However I think next time I will let the berries de-thaw before I add them. I also may use honey or sorghum instead of brown sugar. Do any of you have any suggestions?
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Treat the earth well, It was not given to you by your parents. It was loaned to you by your children. -Unknown
Posts: 2716 | From: Houston | Registered: Jun 2004
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Clarence
Shipmate
# 9491
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Posted
The crumble topping I've always used is the basic one, roughly crumbling butter into flour and then adding brown sugar and ground ginger with a bit of baking powder, but mixing some natural muesli in always improves it.
I think plain apple crumble was the first thing I ever cooked in high school home economics, but adding rhubarb to the stewed fruit base is a definitely improvement and replacing the apple with strawberries even better!
Berry crumble is delicious, particularly if it is a berry mixture, but I'd definitely thaw the fruit first so that you can cook the crumble in about 15 minutes.
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I scraped my knees while I was praying - Paramore
Posts: 793 | From: Over the rainbow | Registered: May 2005
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Curiosity killed ...
Ship's Mug
# 11770
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Posted
Wiff Waff, just to say I made your Beetroot Thoran the other night and it was lovely, definitely on both, my daughter's and my, recipe lists. We reckoned it might make shop bought runner beans edible. (I only like runner beans I grow myself, which I eat at around a third of the size that the shops sell them at, and those I accidently let grow to big go into chutney or a curry.)
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Mugs - Keep the Ship afloat
Posts: 13794 | From: outiside the outer ring road | Registered: Aug 2006
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Roseofsharon
Shipmate
# 9657
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Posted
quote:
Originally posted by Curiosity killed ...:
(I only like runner beans I grow myself,
Me too, they taste so good straight from the vine! - Besides which, August and September being 'Runner Beans At Every Meal' season ![[Biased]](wink.gif) , I don't feel the need to buy them when I don't have them in the garden.
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Talk about books -any books- on our rejuvenatedforum http://www.bookgrouponline.com/index.php?
Posts: 3060 | From: Sussex By The Sea | Registered: Jun 2005
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Firenze
Ordinary decent pagan
# 619
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Posted
Honey mangoes.
Those of you with Pakistani greengrocers will know about this seasonal treat. If you don't, go find one now.
I have just discovered they also make a stunning raita.
1 honey mango
1 green chili
pinch salt, sugar
tsp mustard seeds
natural yoghurt
Dice the mango, crush the mustard seeds, finely chop the chili - combine everything.
The Dopiaza I had it with was also special. To the usual stew of lamb, onions, tumeric and cayenne, add, at the very end of the cooking time, half a cupful (or more) of minced fresh mint, fresh coriander, green chili and lemon juice.
Posts: 17302 | From: Edinburgh | Registered: Jun 2001
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Belle Ringer
Shipmate
# 13379
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Posted
Help wanted!
4th of July picnic. 100 degrees out, so nothing hot. Just about everyone's on a diet so nothing deserty. Far away from civilized running water or change of clothes, so nothing too messy on face and hands to eat.
Some sort of fun veggie dish would be nice, ye old tray of raws with dip is getting old.
I don't cook much beyond opening a can, so no multi-hours in the kitchen doing fancy things to the food, please!
Ideas?
Posts: 5830 | From: Texas | Registered: Jan 2008
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Josephine
Orthodox Belle
# 3899
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Posted
Fruit skewers -- put chunks of melon, whole strawberries, whole seedless grapes, large blueberries, and the like on thin bamboo skewers. Chunks of apple would work, if you bathe them first in a mixture of water and lemon juice so they don't turn brown.
If that's too much trouble, toss the fruit into a bowl, and make it a fruit salad.
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I've written a book! Catherine's Pascha: A celebration of Easter in the Orthodox Church. It's a lovely book for children. Take a look!
Posts: 10273 | From: Pacific Northwest, USA | Registered: Jan 2003
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rugasaw
Shipmate
# 7315
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Posted
Compliments to a friend at church who made this dessert.
Angel food cake, sugar free vanilla (or banana)pudding, sliced strawberries, light whipped topping. Who said no dessert.
Veggies: Grilled/broiled asparagus. Coat with oil, salt, broil for about 10 minutes. If you wish to grill them skew the spears orthogonally.
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Treat the earth well, It was not given to you by your parents. It was loaned to you by your children. -Unknown
Posts: 2716 | From: Houston | Registered: Jun 2004
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Belle Ringer
Shipmate
# 13379
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Posted
quote:
Originally posted by rugasaw:
Veggies: Grilled/broiled asparagus. Coat with oil, salt, broil for about 10 minutes. If you wish to grill them skew the spears orthogonally.
LOL, I'm not standing over a fire in 100 degree weather to grill anything! Would it taste good grilled the day before and eaten cold? (I've never had grilled asparagus.)
Posts: 5830 | From: Texas | Registered: Jan 2008
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Mamacita
Lakefront liberal
# 3659
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Posted
Yes. Instead of grilling it, you could brush with olive oil, sprinkle a little salt, and roast it in a high oven for 15 minutes or so, then put it in the fridge. Actually, you could do this with a selection of vegetables (zucchini, yellow squash, carrots, and peppers of various colors). Brush them with olive oil and a little balsamic vinegar if you have it, and then roast. You can serve it chilled or at room temp. The drawback, of course, is having to heat the oven or grill. Perhaps you could do this in the evening, before the picnic.
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Do not be daunted by the enormity of the world’s grief. Do justly, now. Love mercy, now. Walk humbly, now. You are not obligated to complete the work, but neither are you free to abandon it.
Posts: 20761 | From: where the purple line ends | Registered: Dec 2002
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Firenze
Ordinary decent pagan
# 619
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Posted
Sandwiches.
Thin-cut brown bread with cucumber.
Or, if that is too fiddly, make a large vat of tzatziki and a pile of pitta (slit open) or flat breads (and some paper towel/paper napkins for any splodges). And another vat of houmous. And, staying with the near eastern theme, I have no problem eating falafel cold. Also nice, beforehand, slice aubergine (eggplants) lengthwise, brush with oil, and grill - perfectly good cold (well, room temp). And feta cheese. Slices of pre-grilled haloumi (check no one allergic to goat's milk, of which they contain a small amount). And thick slices of beef tomato, dressed with olive oil and shredded basil.
From that, people can assemble a fill-your-own-pittas.
Posts: 17302 | From: Edinburgh | Registered: Jun 2001
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ken
Ship's Roundhead
# 2460
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Posted
quote:
Originally posted by Firenze:
Thin-cut brown bread with cucumber.
We should have a Campaign For Real Cucumber Sandwiches.
Thick slabs of wholemeal bread. With lots of butter. And put salt and crushed peppercorns on the cucumber. And make sure there is more than one layer of cucumber slices all through the sandwich. And add some finely chopped spring onion. And a tiny dab of mayonaisse.
About a third of the slices of br4ead should have a little marmite on them. And about a third of the sandwiches should have some strong Cheddar cheese in them. It should not be obvious which is which from the outside.
Good idea about the stuff with pitta though. ![[Smile]](smile.gif)
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Ken
L’amor che move il sole e l’altre stelle.
Posts: 39579 | From: London | Registered: Mar 2002
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Random Cathoholic
Shipmate
# 13129
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Posted
quote:
Originally posted by rugasaw:
I just made some berry crumbles. I had some frozen berries I wanted to get rid of ... Do any of you have any suggestions?
Here's a simple desert I had at a restaurant a few years ago:
Put a handful of frozen mixed berries into a dessert bowl.
Make a sauce by melting some chocolate (either white or very dark) in a bain-marie, and stirring in some creme fraiche.
Pour the hot chocolatey sauce over the berries. Heat transfer occurs. Berries go half-thawed, chocolate sauce goes half-solid.
Eat. Try not to make too many noises, or people will look at you funny.
Posts: 598 | Registered: Nov 2007
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Anna B
Shipmate
# 1439
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Posted
Is anyone out there making pickles?
I just started some pickled limes---the Indian kind that sit in the sun and are eaten within a month or so. Thanks to the fabulous book, The Joy of Pickling, I've also got my eye on some Russian and Japanese recipes and will be looking for local pickling cucumbers as soon as possible...
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Bad Christian (TM)
Posts: 3069 | From: near a lot of fish | Registered: Oct 2001
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Otter
Shipmate
# 12020
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Posted
Last summer one of Mr. Otter's co-workers had an excess of pickling cucumbers from his garden, and shared with the office. It started a ball rolling in our house that led to several batches of different kinds of pickles. Off the top of my head we did sweet pickles, dill-ish pickles, pickled tiny onions, and a batch of mixed hot peppers for The Otter Pup. Then we branched out and did a batch of tomato preserves. None of the batches were very big, I think the largest was the hot peppers, a dozen or so half-pint or pint jars. They all came out quite good, if I do say so myself.
The funny thing is, we tried to be restrained and not gobble all of that home-canned goodness up too fast, so most of the jars are still down in the basement. I think we can practice a little less self-control in this case, as we'll probably do more again this year. ![[Big Grin]](biggrin.gif)
The only problem with pickles, and canning in general, is it always ends up going on in hot and sticky weather. But I knew that from helping my mom with canning when I was a kid.
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The plural of "anecdote" is not "data", YMMV, limited-time offer, IANAL, no purchase required, and the state of CA has found this substance to cause cancer in laboratory aminals
Posts: 1429 | From: Chicago, IL 'burbs | Registered: Nov 2006
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Mamacita
Lakefront liberal
# 3659
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Posted
AnnaB and Otter, do either of you make bread-and-butter pickles? Those were my dad's favorites and my grandma and great-aunt would "put up" loads of them. You rarely find them nowadays. I sometimes find them at our Farmers' Market, and buy a quart to take to my dad. (I still haven't learned how to do canning. Maybe one of you can give me a lesson.)
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Do not be daunted by the enormity of the world’s grief. Do justly, now. Love mercy, now. Walk humbly, now. You are not obligated to complete the work, but neither are you free to abandon it.
Posts: 20761 | From: where the purple line ends | Registered: Dec 2002
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Mamacita
Lakefront liberal
# 3659
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Posted
Over on the Britishisms thread, the conversation has wandered into types of food, and while discussing cakes/gateaux/biscuits/cookies/bars, someone mentioned "blondies." Herewith is a recipe I use for "blondies," a.k.a. Butterscotch Brownies.
2 C flour
2 tsp baking powder
1-1/2 tsp salt
1 12-ounce package Butterscotch Morsels
1/2 C butter
2 C brown sugar, firmly packed
4 eggs
1 tsp vanilla
1 C chopped nuts
Preheat oven to 350F. In small bowl, comgine dry ingredients and set aside. Over hot/not boiling water [I use the microwave], combine Butterscotch Morsels and butter; heat until melted. Transfer to a large bowl. Stir in brown sugar. Cool 5 minutes. Beat in eggs and vanilla. Blend in flour mixture and stir in nuts. Spread into greased 15x10 baking pan. Bake 30 min. Cool, cut into 2-inch squares.
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Do not be daunted by the enormity of the world’s grief. Do justly, now. Love mercy, now. Walk humbly, now. You are not obligated to complete the work, but neither are you free to abandon it.
Posts: 20761 | From: where the purple line ends | Registered: Dec 2002
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Otter
Shipmate
# 12020
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Posted
My family isn't so much into bread and butter pickles, so I haven't done them. But most easy pickle recipes are variations on what spices are used, and if you blanch the cukes or not. (according to the Ball canning book I got last summer, strictly proper dill pickles involve salting and even possibly fermentation for a days or weeks before the actual canning, a process I'm unlikely to take on).
Reduced to the simplest, the pickles I've done are:
Wash and trim the veggies, cut up as desired.
Sterilize the jars, rings, and lids in boiling water (in the canning pot).
Make the pickling liquid - vinegar, canning salt (no additives that may discolor the pickles), sugar, spices, simmered together.
Pack the veggies in the hot jars, possibly also including goodies such as garlic, cinnamon sticks, sprig of dill, hot peppers, etc.
Pour the hot liquid over the veggies, wipe off lip of jar, put rings & lids on.
Carefully put the jars in the canning pot (should be simmering), bring up to a boil, and let it process (aka boil) for the appropriate time, which depends on the size of your jars and what you're canning.
Remove jars from the water and let cool - the lids should suck down and hold on. Tighten up the rings when cool.
Partial jars don't get processed, and go straight to the fridge for almost-immediate consumption.
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The plural of "anecdote" is not "data", YMMV, limited-time offer, IANAL, no purchase required, and the state of CA has found this substance to cause cancer in laboratory aminals
Posts: 1429 | From: Chicago, IL 'burbs | Registered: Nov 2006
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Anna B
Shipmate
# 1439
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Posted
quote:
Originally posted by Mamacita:
AnnaB and Otter, do either of you make bread-and-butter pickles? Those were my dad's favorites and my grandma and great-aunt would "put up" loads of them. You rarely find them nowadays. I sometimes find them at our Farmers' Market, and buy a quart to take to my dad. (I still haven't learned how to do canning. Maybe one of you can give me a lesson.)
My mother's youngest sister, who lives in Northern California, makes such extraordinarily delicious bread-and-butter pickles that I don't bother trying to compete! If we're lucky, we get a couple jars at Christmas, and immediately eat them up (they're especially good, as you undoubtedly know, with grilled-cheese sandwiches).
My lime pickles are progressing well, and just yesterday I started a batch of Russian garlic dills, to be fermented in a glass jar so I can see what's going on. I even had on hand some blackcurrant leaves to add to the layers of cucumbers, spices, dill, and garlic; I've heard that the leaves help keep the pickles firm and green. The crowning touch was a piece of rye bread (without preservatives, of course), which supposedly contributes desired yeasts.
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Bad Christian (TM)
Posts: 3069 | From: near a lot of fish | Registered: Oct 2001
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Moo
Ship's tough old bird
# 107
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Posted
I used to make bread-and-butter pickles using small zucchini from my garden. They were delicious.
Moo
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Kerygmania host
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See you later, alligator.
Posts: 20365 | From: Alleghany Mountains of Virginia | Registered: May 2001
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Roseofsharon
Shipmate
# 9657
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Posted
The recipe I use for Bread And Butter Pickle doesn't require it to be sterilised.
I just pack the salted and drained veg into a jar, cover with boiling spiced vinegar and seal.
I'd be embarrassed to tell you how many years I kept a jar at the back of the cupboard before we found it and ate it ![[Hot and Hormonal]](icon_redface.gif) It was a bit soft, but tasted fine!
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Talk about books -any books- on our rejuvenatedforum http://www.bookgrouponline.com/index.php?
Posts: 3060 | From: Sussex By The Sea | Registered: Jun 2005
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Welease Woderwick
Sister Incubus Nightmare
# 10424
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Posted
I have been threatened with reprisals and mayhem if I don't post the recipe for Mushy Peas, Kerala Style, as mentioned on the English Food thread.
You will need:
dried peas
a medium onion
a head or two of garlic
a few spices
a little salt
a little oil [I use a combination of a little coconut oil and a little butter because this gives a lovely rounded flavour]
Wash your peas and soak overnight
Half an hour or so before you want to eat finely slice the onion
Heat oil in large pan
Add mustard seed to hot oil and allow to pop then add onion then immediately reduce heat and leave to caramelise, stir occasionally
Skin garlic and chop a bit if you think you need the exercise - add to oil about halfway through cooking the peas but this depends on how cooked you like your garlic
Put peas in the pressure cooker covered with a bit more water than you would normally use plus a little salt
Cook for at least 12 whistles, 15 might be better [this is why you need more water]
After decompression raise heat under the onion, etc. and add spices - I suggest just a little turmeric and a little chilli/cayenne powder although it just strikes me a little smoked paprika would probably be fab as well
add peas with any remaining liquid and fry it all together - if necessary add a little more water but let it all reduce until you have the right mushy peas consistency.
Taste to check seasoning then, if there is any left after the tasting:
Serve.
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I give thanks for unknown blessings already on their way.
Fancy a break in South India?
Accessible Homestay Guesthouse in Central Kerala, contact me for details
What part of Matt. 7:1 don't you understand?
Posts: 48139 | From: 1st on the right, straight on 'til morning | Registered: Sep 2005
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rugasaw
Shipmate
# 7315
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Posted
This is similar to how I cook black beans. I use canned so I can leave out the pressure cooker step. I also do not use mustard seeds. I usually mix with rice but you can eat it straight if you wish.
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Treat the earth well, It was not given to you by your parents. It was loaned to you by your children. -Unknown
Posts: 2716 | From: Houston | Registered: Jun 2004
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philip99a
Shipmate
# 13799
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Posted
quote:
Originally posted by Moo:
I used to make bread-and-butter pickles using small zucchini from my garden. They were delicious.
Moo
For us dumb Brits lurking (and salivating!), what are bread-and-butter pickles? Do you eat them with bread and butter??
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We shall not cease from exploration and the end of all our exploring will be to arrive where we started and know the place for the first time T. S. Elliot (Four Quartets)
Posts: 1300 | From: Leicester (UK) | Registered: Jun 2008
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Cusanus
Ship's Schoolmaster
# 692
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Posted
quote:
Originally posted by Wiff Waff:
Peel and fairly finely chop the raw beetroot.
Heat some coconut oil [or other oil but coconut tastes better and you only need a little] in pan.
Add a teaspoonful [or less] of mustard seed.
After the mustard seed has popped add beetroot, stir and after a moment reduce heat.
Add a little salt.
Cook gently and stir occasionally.
When done add a dessert spoon of fresh grated coconut [obtainable in many Asian supermarkets already grated] or use unsweetened dessicated coconut that has been moistened and left to swell.
Stir over low heat for 2 minutes.
Serve as an authentic and delicious Kerala dish - Beetroot Thoran [the 'h' is silent].
This is authentic Indian food and note that it contains neither chilli nor ginger - not all Indian food is like the stuff served in Indian restaurants in the rest of the world.
The same basic method can be used for cooking cut green beans, spinach, cabbage, etc.
Tried this with green beans last week - delicious. Wondered what it would be like with (pre-boiled) potatoes and peas, so tried it tonight and added a smidge of garam masala as well. I'm sure this now means it's a wildly in-authentic pseudo-Thoran but it was very nice indeed. Served it in a sorj bread wrapper as a sort of substitute dosa just to make it even less authentic! I imagine the kitchen gods of Kerala are looking down on me shaking their heads sadly.
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"You are qualified," sa fotherington-tomas, "becos you can frankly never pass an exam and have 0 branes. Obviously you will be a skoolmaster - there is no other choice."
Posts: 3120 | From: The Peninsula | Registered: Jul 2001
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Welease Woderwick
Sister Incubus Nightmare
# 10424
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Posted
I think the Kerala kitchen gods would be delighted, Cusanus - sorj bread appears to be what we would here call romali roti, something we have never attempted making at home, and I think it would go well with that thoran.
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I give thanks for unknown blessings already on their way.
Fancy a break in South India?
Accessible Homestay Guesthouse in Central Kerala, contact me for details
What part of Matt. 7:1 don't you understand?
Posts: 48139 | From: 1st on the right, straight on 'til morning | Registered: Sep 2005
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Otter
Shipmate
# 12020
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Posted
I found a description that says that bread & butter pickles are "on the sweeter end of the pickle spectrum, but not quite to the level of traditional sweet pickles"
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The plural of "anecdote" is not "data", YMMV, limited-time offer, IANAL, no purchase required, and the state of CA has found this substance to cause cancer in laboratory aminals
Posts: 1429 | From: Chicago, IL 'burbs | Registered: Nov 2006
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la vie en rouge
Parisienne
# 10688
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Posted
Inspired by the English food thread, here is Gran in red's mole in the hole* recipe (because my Gran did it better than Delia ![[Razz]](tongue.gif) )
Put 2 oz flour in a mixing bowl. Make a well in the middle. Break an egg into it and then beat the two together with a fork (actually I suspect the only reason she used a fork was that she didn't own a whisk, but have to be faithful to the Gran in red method here). Add 1/4 pt milk, a little at a time and beat to make a smooth batter. Leave it to stand while you do the next bit (NB don't try to save time by doing a 'meanwhile' thing - the batter needs to sit)
Turn on the oven to 220°. Put some sausages in a tin with a little vegetable oil (or lard if you're doing it the old-fashioned way and don't mind the damage to your arteries) and stick the pan in to heat, for about 20 minutes - the fat needs to be really dangerously spitting hot. Take it out and then immediately pour the batter in and put it back in the oven for about 20 mins more, until it's all risen and crispy (if Gran in red was making Yorkshire pudding then it could rise up so high that you needed to push it down with a knife to get it out of the oven. But alas, I have not inherited her talent to that point)
This is the finest comfort food ever known.
*why she always called it mole and not toad I don't know. But she always did. And she was the finest mole in the hole maker EVER.
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Rent my holiday home in the South of France
Posts: 3696 | Registered: Nov 2005
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Roseofsharon
Shipmate
# 9657
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Posted
Bread and Butter Pickle - according to my Good Housekeeping Cookery Book - is so called because it can be eaten on its own with bread and butter.
As posted earlier, the GH recipe uses sliced, brined and drained cucumbers, layered with sliced onions and covered with boiling spiced vinegar. I don't have the recipe to hand, but I'm certain that the vinegar mix contains brown sugar.
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Talk about books -any books- on our rejuvenatedforum http://www.bookgrouponline.com/index.php?
Posts: 3060 | From: Sussex By The Sea | Registered: Jun 2005
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Moo
Ship's tough old bird
# 107
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Posted
quote:
Originally posted by Roseofsharon:
As posted earlier, the GH recipe uses sliced, brined and drained cucumbers, layered with sliced onions and covered with boiling spiced vinegar. I don't have the recipe to hand, but I'm certain that the vinegar mix contains brown sugar.
I'm not sure whether my recipe contained brown sugar or white. I do know that it contained turmeric; the pickles were yellow.
Moo
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Kerygmania host
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See you later, alligator.
Posts: 20365 | From: Alleghany Mountains of Virginia | Registered: May 2001
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Anna B
Shipmate
# 1439
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Posted
quote:
Originally posted by Moo:
I'm not sure whether my recipe contained brown sugar or white. I do know that it contained turmeric; the pickles were yellow.
Moo
Mmmmm, turmeric, my favorite spice.
My jar of dill pickles is bubbly and delicious-smelling! I can't wait for them to be done. I tasted the lime pickle and had a mixed reaction; it's clearly not done.
Yesterday the Boy and I went to this place for a fun outing and I found not only an entire counter devoted to pickles (I think another Shippie was telling me about this on the ethnic-market thread), but also a little plastic Japanese pickle press. Most inspiring. I'm going to pick up a daikon or two and experiment.
Does anyone out there have any experience with Harsch sauerkraut-fermenting crocks?
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Bad Christian (TM)
Posts: 3069 | From: near a lot of fish | Registered: Oct 2001
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Moo
Ship's tough old bird
# 107
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Posted
Here is my bread-and-butter pickle recipe.
6 lb. pickling cucumbers or small zucchini
1½ c. sliced onions
2 large garlic cloves, left whole
1/3; c. salt
several cups ice cubes or crushed ice
4½ c. sugar
1½ teasp. tumeric
1½ teasp celery seed
2 tblsp mustard seed
3 c. white vinegar
Wash and slice cucumbers. Combine with onions, garlic, and salt. Cover with ice and let stand for 3 hours.
Drain off liquid and remove garlic. Combine sugar, spices, and vinegar and bring to a boil. Add cucumber and onion slices and bring back to a boil.
Pack in clean hot jars and process ten minutes in a boiling water bath.
Makes 7 pints
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Kerygmania host
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See you later, alligator.
Posts: 20365 | From: Alleghany Mountains of Virginia | Registered: May 2001
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Mamacita
Lakefront liberal
# 3659
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Posted
quote:
Originally posted by Otter:
I found a description that says that bread & butter pickles are "on the sweeter end of the pickle spectrum, but not quite to the level of traditional sweet pickles"
I would agree with that assessment, Otter. I'm not crazy about bread & butter pickles, but I've nibbled on them (didn't want to upset the great-aunt, don'tcha know), and I recall that they had a very mild flavor. Definitely not the salty bite of a dill pickle (which I love), and not even remotely as sweet as a sweet pickle (which I cannot abide -- waaaay too cloying for me). There were always chunks of onion in those Mason jars, too, getting pickled along with the cukes, and my dad always found those to be a special treat.
eta: Ah, yes, now I see the onions in Moo's recipe.
[ 10. July 2008, 04:22: Message edited by: Mamacita ]
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Do not be daunted by the enormity of the world’s grief. Do justly, now. Love mercy, now. Walk humbly, now. You are not obligated to complete the work, but neither are you free to abandon it.
Posts: 20761 | From: where the purple line ends | Registered: Dec 2002
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Uncle Pete
Loyaute me lie
# 10422
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Posted
quote:
Originally posted by Moo:
Here is my bread-and-butter pickle recipe.
6 lb. pickling cucumbers or small zucchini
1½ c. sliced onions
2 large garlic cloves, left whole
1/3; c. salt
several cups ice cubes or crushed ice
4½ c. sugar
1½ teasp. tumeric
1½ teasp celery seed
2 tblsp mustard seed
3 c. white vinegar
Wash and slice cucumbers. Combine with onions, garlic, and salt. Cover with ice and let stand for 3 hours.
Drain off liquid and remove garlic. Combine sugar, spices, and vinegar and bring to a boil. Add cucumber and onion slices and bring back to a boil.
Pack in clean hot jars and process ten minutes in a boiling water bath.
Makes 7 pints
With all that onion, why remove the garlic?
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Even more so than I was before
Posts: 20466 | From: No longer where I was | Registered: Sep 2005
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Welease Woderwick
Sister Incubus Nightmare
# 10424
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Posted
Just stick with the Kerala style Garlic Pickle Pete and you'll be fine.
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I give thanks for unknown blessings already on their way.
Fancy a break in South India?
Accessible Homestay Guesthouse in Central Kerala, contact me for details
What part of Matt. 7:1 don't you understand?
Posts: 48139 | From: 1st on the right, straight on 'til morning | Registered: Sep 2005
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la vie en rouge
Parisienne
# 10688
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Posted
quote:
Originally posted by Roseofsharon:
quote:
Originally posted by lady in red:
why she always called it mole and not toad I don't know. But she always did. And she was the finest mole in the hole maker EVER.
Perhaps she was a Southlanders fan? (Scroll down below the group photo for the lyrics).
Or listen to them here)
You may well be right - that song is exactly the kind of thing that my Gran used to love (I think it's pretty awesome as well actually - but am going to be hearing it as an earworm for the next week...)
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Rent my holiday home in the South of France
Posts: 3696 | Registered: Nov 2005
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Otter
Shipmate
# 12020
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Posted
quote:
Originally posted by Anna B:
Yesterday the Boy and I went to this place for a fun outing and I found not only an entire counter devoted to pickles (I think another Shippie was telling me about this on the ethnic-market thread), but also a little plastic Japanese pickle press. Most inspiring. I'm going to pick up a daikon or two and experiment.
Does anyone out there have any experience with Harsch sauerkraut-fermenting crocks?
Hmm...I may have mentioned Mitsuwa on that thread, but I'd never noticed the pickle counter. Clearly I've been remiss in my shopping!
My mother used to make sauerkraut every summer, using a plate wrapped in muslin with a brick on top to keep things pressed down in the crock. She rinsed the fabric daily, I suspect she would have appreciated one of those crocks. The gutter arrangement around the lid reminds me of the water/fermentation locks used in homebrewing...which I see one style of use in a "picklemeister" jar/fermenting system at one site I hit.
No, no, I don't need to look at those sites any more. I don't need to start fermenting my own dills . . .
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The plural of "anecdote" is not "data", YMMV, limited-time offer, IANAL, no purchase required, and the state of CA has found this substance to cause cancer in laboratory aminals
Posts: 1429 | From: Chicago, IL 'burbs | Registered: Nov 2006
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Anna B
Shipmate
# 1439
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Posted
quote:
Originally posted by Otter:
No, no, I don't need to look at those sites any more. I don't need to start fermenting my own dills . . .
Come over to the dark side! We have pickles!
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Bad Christian (TM)
Posts: 3069 | From: near a lot of fish | Registered: Oct 2001
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guinness girl
Ship's Barmaid
# 4391
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Posted
I'm off to a hen weekend tomorrow and want to bake something cakey that is scrummy, indulgent and special - but I want it to be easy to make and (here's the hard bit) not chocolatey! I reckon everyone else will bring chocolate themed foods because we're all girls, but I'd like to do something different. There will be 18 of us so it should be something that is easily made in bulk without taking forever to cook.
So, not too specific then! Can anyone suggest anything that fits the bill? Any suggestions would be eagerly and thankfully received!
[ 10. July 2008, 16:37: Message edited by: guinness girl ]
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supplying people with laughs at my expense since 1982!
Posts: 463 | From: Leeds, England | Registered: Apr 2003
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Anna B
Shipmate
# 1439
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Posted
The difficult part of your question for me, guinness girl, is the bit about making enough cake for 18 people. It seems all of my cake recipes serve 12 max. Doubling cake recipes, as I'm sure you know, is a tricky proposition.
Might you be willing to consider making American-style bar cookies?
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Bad Christian (TM)
Posts: 3069 | From: near a lot of fish | Registered: Oct 2001
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Otter
Shipmate
# 12020
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Posted
Or cheesecake. You can never go too far wrong with cheesecake. My (admittedly limited) experience with cheesecake is that it really isn't too hard - mix everything together then bake.
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The plural of "anecdote" is not "data", YMMV, limited-time offer, IANAL, no purchase required, and the state of CA has found this substance to cause cancer in laboratory aminals
Posts: 1429 | From: Chicago, IL 'burbs | Registered: Nov 2006
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rugasaw
Shipmate
# 7315
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Posted
Here is my mother's blackberry wine cake recipe. If you cannot find blackberry jello you can use blackberry fusion jello or raspberry jello. By the time the cake is done you should not have any blackberry wine left
BLACKBERRY WINE BUNDT CAKE
1-white cake package (18.5 oz)
1-package 3oz Royal blackberry jello
4-eggs
1/2cup oil
1cp wine (100% blackberry wine)
½ cp pecans
preheat oven to 325 degrees
Combine mix with jello, eggs, oil, and wine. Beat until moisten (medium speed for 3 minutes). Grease and flour bundt pan. Sprinkle pecans on the bottom of the pan. Pour batter into the pan and bake for 45-50 minutes.
You can add 1 cup real blackberries (squashed) to the mix. Pecans are not necessary(Pecans are always necessary).
GLAZE
1cp powdered sugar
½ cp butter
½ cp wine
mix butter and wine. Hard boil
Pour 2/3 glaze over warm cake in pan and cool for 30 minutes. Add powdered sugar to glaze until thickened to a gravy consistency. Take cake out of the bundt pan and pour the rest of the gaze over the cake.
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Treat the earth well, It was not given to you by your parents. It was loaned to you by your children. -Unknown
Posts: 2716 | From: Houston | Registered: Jun 2004
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guinness girl
Ship's Barmaid
# 4391
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Posted
Thanks guys! Anna, I'd be happy to make something that can be made into smaller portions, like brownies (current choice if I can't find something non-chocolatey) or individual small cakes.
Rugasaw, that sounds fabulous! I am definitely marking that one up to try in the future, but I can't get hold of blackberry wine or cake mix very easily in this country so I'll have to do something else this weekend
Otter - it's on the shortlist
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supplying people with laughs at my expense since 1982!
Posts: 463 | From: Leeds, England | Registered: Apr 2003
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rugasaw
Shipmate
# 7315
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Posted
Odd I thought you would be able find cake mix just about anywhere. The blackberry wine I use is Manischewitz kosher 100% blackberry wine. It is the only blackberry wine I can find here.
I can also say Moo's fruit pudding is easy, delicious, and kind of cake like. I think it was posted on the previous recipe thread.
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Treat the earth well, It was not given to you by your parents. It was loaned to you by your children. -Unknown
Posts: 2716 | From: Houston | Registered: Jun 2004
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Josephine
Orthodox Belle
# 3899
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Posted
guiness girl, you could try pecan pie bars. The recipe makes 36 bars, and 2 per person is plenty. They're very rich.
Pecan Pie Bars
2 cups flour
1/2 cup powdered sugar
1 cup butter, cold
1 14-ounce can sweetened condensed milk
1 egg
1 tsp vanilla
2 cups chopped pecans
1/4 cup dark corn syrup (Karo)
Heat oven to 350.
Combine flour and powdered sugar. Cut in butter until crumbly. Press firmly on bottom of 13x9 inch baking pan. Bake 15 minutes.
While it's baking, stir together condensed milk, egg, and vanilla. Stir in pecans.
Spread pecan mixture evenly over hot partially baked crust. Continue baking for another 25 to 30 minutes, until golden brown. Cool completely. Cover. Refrigerate until firm.
Cut into 36 bars. Store refrigerated.
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I've written a book! Catherine's Pascha: A celebration of Easter in the Orthodox Church. It's a lovely book for children. Take a look!
Posts: 10273 | From: Pacific Northwest, USA | Registered: Jan 2003
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Welease Woderwick
Sister Incubus Nightmare
# 10424
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Posted
Josephine, that sounds delicious!
Where does the Karo come in?
We can't get pecans but we can get almonds or walnuts. Almonds sounds good, what do you think?
We also can't get the Karo wherever it comes in so can we use honey?
Is it VERY sweet? It sounds as if it might be so can it be cut with some lemon juice or something to give a bit of a tang?
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I give thanks for unknown blessings already on their way.
Fancy a break in South India?
Accessible Homestay Guesthouse in Central Kerala, contact me for details
What part of Matt. 7:1 don't you understand?
Posts: 48139 | From: 1st on the right, straight on 'til morning | Registered: Sep 2005
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Uncle Pete
Loyaute me lie
# 10422
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Posted
Out of maple syrup already, are you Wiffles?
![[Disappointed]](graemlins/disappointed.gif)
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Even more so than I was before
Posts: 20466 | From: No longer where I was | Registered: Sep 2005
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Moo
Ship's tough old bird
# 107
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Posted
quote:
Originally posted by Wiff Waff
We also can't get the Karo wherever it comes in so can we use honey?
I think golden syrup would be a better substitute.
Moo
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Kerygmania host
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See you later, alligator.
Posts: 20365 | From: Alleghany Mountains of Virginia | Registered: May 2001
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