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Source: (consider it)
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Thread: HEAVEN: The Next Course: recipe thread 2015
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Gee D
Shipmate
# 13815
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Posted
The cumquats last at least 18 months while you drink the brandy and eat them. Just pierce the cumquats, put them in large glass containers, a good amount of sugar - about a half jar - then fill with brandy, keep in a dark cupboard and shake daily until the sugar dissolves, then wait for a few months before you start to drink and eat. Keep the fruit covered at all times.
We have not tried it, but I imagine that tangelos would go well, oranges, mandarines and lemons less so.
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Not every Anglican in Sydney is Sydney Anglican
Posts: 7028 | From: Warrawee NSW Australia | Registered: Jun 2008
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Moo
Ship's tough old bird
# 107
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Posted
I've never made flavored gin, and the cranberry sounds lovely. Would someone please give a recipe.
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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Curiosity killed ...
Ship's Mug
# 11770
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Posted
Proper cranberry gin recipe
This recipe uses frozen cranberries, which we can get in the UK and an orange to add to the gin.
When we did it the local Co-op had a random ordering system and we walked out with three packets of fresh cranberries at 5p a packet, which was why we used them - and because they were fresh we pricked them like sloes.
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Mugs - Keep the Ship afloat
Posts: 13794 | From: outiside the outer ring road | Registered: Aug 2006
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L'organist
Shipmate
# 17338
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Posted
posted by Firenze quote:
Alternatively, get a book of cocktail recipes. We have two categories of gin in our house - Good Gin and Mixing Gin.
Admittedly, you then find yourself acquiring bottles of dry vermouth, Italian vermouth, apricot brandy, maraschino cherries, cherry brandy, Galliano, Triple Sec, Pernod, Dubonnet, blue Curaçao, creme de cassis, Pisan Ambong, tequila, brandy, bourbon, creme de banane, vodka and angostura bitters. But think of the fun.
Agree about the division of gin - we use Tanqueray for G&Ts and 'other' for mixing.
Also agree about the acquisition of different stuff, but then you can play the Flag Game.
To do this you need a variety of different coloured liquors, a cocktail shaker and jug and a well-lined stomach.
Every 'player' writes on slips of paper the name of every country they've visited during the year: a slip is chosen and a drink made from drinks of the relevant colour.
TOP TIPS:
1. Don't allow any of the cream-based drinks because they make most things taste uniquely foul.
2. Don't admit having been to either Belgium or Germany: the combination of Guinness, Yellow Chartreuse and Dubonnet isn't a taste I'd care to repeat ![[Projectile]](graemlins/puke2.gif)
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Rara temporum felicitate ubi sentire quae velis et quae sentias dicere licet
Posts: 4950 | From: somewhere in England... | Registered: Sep 2012
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Brenda Clough
Shipmate
# 18061
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Posted
There is a cocktail called the Tootsie Roll. It tastes eerily, exactly like that candy, using quite disparate ingredients (which I mercifully cannot recall).
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Science fiction and fantasy writer with a Patreon page
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Curiosity killed ...
Ship's Mug
# 11770
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Posted
Couldn't you have made Germany from Kahlua (black - it's as black as Guinness), Amaretto (golden) and creme de almond (red)? (A mixture of coffee and almond liqueurs doesn't sound so awful.) They might even layer, if you're lucky
[ 19. September 2015, 15:45: Message edited by: Curiosity killed ... ]
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Mugs - Keep the Ship afloat
Posts: 13794 | From: outiside the outer ring road | Registered: Aug 2006
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Firenze
Ordinary decent pagan
# 619
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Posted
quote:
Originally posted by L'organist:
2. Don't admit having been to either Belgium or Germany: the combination of Guinness, Yellow Chartreuse and Dubonnet isn't a taste I'd care to repeat
Kahlua? Plus cherry brandy and golden rum. I can see that working.
Posts: 17302 | From: Edinburgh | Registered: Jun 2001
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Piglet
Islander
# 11803
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Posted
There was a pizza place in Belfast where we rocked up one St. Patrick's Day and they were doing (apart from the potato and cabbage pizza, which was infinitely nicer than it sounds) St. Paddy's cocktails, which IIRC were made of crème de menthe, Bailey's and something orange-coloured (I can't remember what). It didn't quite work as the layers didn't separate, and was, as you can imagine, fairly foul.
For true foulness, mix Bailey's with lime cordial - it turns to sort of globules of jelly in your mouth and is one of the most unpleasant things I've ever consumed.
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I may not be on an island any more, but I'm still an islander.
alto n a soprano who can read music
Posts: 20272 | From: Fredericton, NB, on a rather larger piece of rock | Registered: Sep 2006
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Curiosity killed ...
Ship's Mug
# 11770
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Posted
The recipe that comes up suggests Grand Marnier, Baileys and creme de menthe for the Irish flag mix, although brandy gets used in some and the Irish cream varies.
Green Chartreuse would be an alternative green coloured liqueur or the Midori melon liqueur, neither of which would overpower quite the way creme de menthe does. And there's a white coconut liqueur or a white chocolate one.
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Mugs - Keep the Ship afloat
Posts: 13794 | From: outiside the outer ring road | Registered: Aug 2006
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Firenze
Ordinary decent pagan
# 619
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Posted
quote:
Originally posted by Piglet:
St. Paddy's cocktails.
I thought that was a pint of Guinness with a potato in it.
Posts: 17302 | From: Edinburgh | Registered: Jun 2001
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Welease Woderwick
Sister Incubus Nightmare
# 10424
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Posted
Surely with a measure [or two] of poteen added.
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Fancy a break in South India?
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ArachnidinElmet
Shipmate
# 17346
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Posted
quote:
Originally posted by Piglet:
For true foulness, mix Bailey's with lime cordial - it turns to sort of globules of jelly in your mouth and is one of the most unpleasant things I've ever consumed.
Known in these parts as a Cement Mixer due to the texture of the finished drink. I've only ever seen one drunk in real life once, on a bet.
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'If a pleasant, straight-forward life is not possible then one must try to wriggle through by subtle manoeuvres' - Kafka
Posts: 1887 | From: the rhubarb triangle | Registered: Sep 2012
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Gee D
Shipmate
# 13815
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Posted
quote:
Originally posted by John Holding:
I'd be wary of using commercial dried cranberries in gin -- around here, the "craisin" type things have been treated in some fashion -- sometimes I see canola (=rapeseed) oil listed on the label. This is all right for baking or mixing with nuts and so on, but not (IMO) in gin.
John
Checked the packet in the pantry - the ingredients are cranberries and sugar with no mention of oil. Packaged in NZ, so I'd trust the labelling.
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Not every Anglican in Sydney is Sydney Anglican
Posts: 7028 | From: Warrawee NSW Australia | Registered: Jun 2008
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Cottontail
Shipmate
# 12234
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Posted
I have made raspberry gin using this recipe. The quantities were a bit more random than they should have been, because stupidly, I didn't realise the sugar and the fruit would take up quite so much room in the jar. I also used frozen raspsberries. But it is what it is, and I shall report back around Christmas. ![[Smile]](smile.gif)
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"I don't think you ought to read so much theology," said Lord Peter. "It has a brutalizing influence."
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Penny S
Shipmate
# 14768
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Posted
I'm currently on a quest to reconstruct Symington's Maple and Walnut Table Cream, a packet dessert product bought by Dr Oetker, who first discontinued the flavour, then added too much sugar to the remaining strawberry version, and then dropped it completely. I used my last, well past best by, packet at the weekend. Knowing the ingredients, I searched through a historic recipe book for something similar. Sugar, dextrose, gelatine, cornflour and flavourings -no quantities. Bring milk to the boil, add powder, boil 5 minutes and put into mould. My historic recipe put the gelatine in the saucepan with some milk and warmed it to dissolve it. Then it mixed some cornflour with the rest of the milk and sugars and added it, bringing to the boil and adding it to beaten egg yolks. Strange things happen to gelatine and heated milk. Large gobbets of rubbery curd appeared. I had already added maple syrup which had been mixed with crushed walnuts overnight and sieved the nuts out. I was omitting the eggs, and had increased the cornflour. I whisked the stuff as it got hotter, and the curds became very small and dispersed. It did set, but with a texture suggesting that the gelatine powder was in little blobules. Tasted OK, though. I wonder a) how Symingtons got away with boiling gelatine, and heating it with milk - both known failings, and b) how the Edwardian author of the Tried Recipes managed to heat the gelatine with milk without curdling it. A different method is required. Somewhere there should be the original recipe which the packet was intended to emulate.
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Brenda Clough
Shipmate
# 18061
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Posted
I cannot believe boiling the milk with the gelatine is good. Suggest heating it gently. The gelatine needs the heat to dissolve, but it doesn't have to boil.
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Science fiction and fantasy writer with a Patreon page
Posts: 6378 | From: Washington DC | Registered: Mar 2014
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Curiosity killed ...
Ship's Mug
# 11770
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Posted
Could they have been trying to replicate junket or a version of blancmange? Junket is set by rennet, blancmange with cornflour.
I have eaten junket as a child, it wasn't memorable as particularly interesting and not repeated that I remember for us kids, but I do remember a slightly wobbly milk setting on a windowsill and us not being allowed to touch. I suspect we were being guinea pigs for my mother's dinner party experiments.
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Mugs - Keep the Ship afloat
Posts: 13794 | From: outiside the outer ring road | Registered: Aug 2006
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Gee D
Shipmate
# 13815
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Posted
Milk changes characteristics on being boiled. Perhaps you should bring it to the boil, let it cool substantially and then whisk in the gelatine. If you're using leaf gelatine, soak it well and squeeze it dry before whisking it.
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Not every Anglican in Sydney is Sydney Anglican
Posts: 7028 | From: Warrawee NSW Australia | Registered: Jun 2008
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Brenda Clough
Shipmate
# 18061
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Posted
Also, if you're heating the milk anyway, suppose you put the chopped or even ground walnuts in it? This would get the flavor into the milk. You would want to strain the milk anyway, so as to get any skin off, so the nut bits would be filtered out as well. This is how they used to get the almond flavor into blancmange before the creation of almond extract. Which of course points at the other solution, a little bottle of walnut-flavoring. And then, into the warm and strained nut-flavored milk, the gelatine...
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Science fiction and fantasy writer with a Patreon page
Posts: 6378 | From: Washington DC | Registered: Mar 2014
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Penny S
Shipmate
# 14768
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Posted
quote:
Originally posted by Brenda Clough:
Also, if you're heating the milk anyway, suppose you put the chopped or even ground walnuts in it? This would get the flavor into the milk. You would want to strain the milk anyway, so as to get any skin off, so the nut bits would be filtered out as well. This is how they used to get the almond flavor into blancmange before the creation of almond extract. Which of course points at the other solution, a little bottle of walnut-flavoring. And then, into the warm and strained nut-flavored milk, the gelatine...
I think they used to get the almond flavour into blancmange by using almond milk, way back when. Walnut flavouring isn't available. I did roughly use your method with the nuts, after infusing the syrup with them. The flavour is fine. (Canadian No 2 Amber syrup, so the good stuff.) Today I thought I would try to rescue the granular mould by freezing it in the icecream machine. This changed the texture but did not freeze it. It's a bit more like it should be, but a ridiculous process.
Having read a lot of recipes for table creams, I think they were trying to replicate the texture of dishes using gelatine and either cream, egg, or cream and egg. Which would have a break a bit like junket, but without releasing whey.
Good Housekeeping says not to heat gelatine with milk as it causes it to curdle. Most sources say not to boil gelatine as it may not gel properly afterwards. Odd verb there. But you can mix it with very hot sugar syrup in the making of marshmallows. I know a lot more about gelatine than I did yesterday, and have put a neighbour off her face creams enriched with collagen.
When I have finished the current batch, I shall have a go by using the usual cornflour method with the infused milk, and stir in the dissolved gelatine after the boiling. It is possible that Mrs Kirk, the cook who wrote the recipe I adapted, had used a different version of gelatine - there are different varieties for different purposes. Alternatively, that unlike Mrs Beeton who she decried as being the opposite of thrifty and was known not to test her recipes, she did not, as in the title of her book, Try all her recipes.
The book, which in its forward claimed to be an essential gift for any thrifty bride, had never been opened by its original owner.
It contained recipes for sheeps' head, stewed lettuce, and all sorts of dubious remedies for illnesses. (And I was right about onions for sore throats.) The one that sticks in my memory, though, is how to make meat that has passed its eat by state edible once more. This involves successive washings in something called Condy's solution until it no longer becomes brown, but remains pink. (I suspect it of being potassium permanganate.)
Posts: 5833 | Registered: May 2009
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Piglet
Islander
# 11803
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Posted
quote:
Originally posted by Penny S:
... I suspect it of being potassium permanganate.
You're right. ![[Eek!]](eek.gif)
I'm not at all sure I'd want to eat something that had been washed in it ... ![[Confused]](confused.gif)
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I may not be on an island any more, but I'm still an islander.
alto n a soprano who can read music
Posts: 20272 | From: Fredericton, NB, on a rather larger piece of rock | Registered: Sep 2006
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Penny S
Shipmate
# 14768
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Posted
Thank you - she does use the stuff elsewhere under its own name. For staining floors, and for testing if water is safe to drink. (One drop, stays pink if probably OK, does brown if definitely not.) And there are other even more suspect things lurking in her recipes - especially in the invalid section. I would fear to get ill in her care. Or old. "Special daintiness should mark the tray put before an old person." This to disguise the beigeness, plainness, lack of flavour and general boringness. "Fish is too stimulating..." "Cake, if given, must be very plain and not new..."
"Cure for chilblains. 3 teaspoons sulphurous acid, one of glycerine. diluted with the same quantity of water. This, applied with a small brush, will be found to allay irritation."
She is very fond of a product called Plasmon powder which is used in the manner of a stock cube, so cannot be the Italian baby milk I found on the internet.
I was surprised to find the book dated as 1934. though it is the 23rd edition.
To be fair, there's a lot of decent stuff as well.
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Jengie jon
Semper Reformanda
# 273
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Posted
My instinctive reaction
Gelatine and cornflour surely one thickener is enough!
Jengie
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"To violate a persons ability to distinguish fact from fantasy is the epistemological equivalent of rape." Noretta Koertge
Back to my blog
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Cottontail
Shipmate
# 12234
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Posted
quote:
Originally posted by Penny S:
"Cure for chilblains. 3 teaspoons sulphurous acid, one of glycerine. diluted with the same quantity of water. This, applied with a small brush, will be found to allay irritation."
When I was growing up in a draughty farmhouse in the 1970s, we used to get a potion for chilblains from the local pharmacy, one which they mixed themselves. It really was a sulphur ointment. I can also confirm that it was the only thing that actually worked.
My mother still has half a pot of it somewhere 'just in case', even though there have been no family chilblains since the advent of central heating.
[ 02. October 2015, 21:11: Message edited by: Cottontail ]
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"I don't think you ought to read so much theology," said Lord Peter. "It has a brutalizing influence."
Posts: 2377 | From: Scotland | Registered: Jan 2007
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Penny S
Shipmate
# 14768
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Posted
quote:
Originally posted by Jengie jon:
My instinctive reaction
Gelatine and cornflour surely one thickener is enough!
Jengie
Don't forget, I'm working from what it says on the side of the original packet. The recipe that I found had a smaller amount of cornflour, and egg. I dumped the egg to match the packet. And there was more cornflour in the packet, judging from the order of the listed ingredients. In the GH book, I found a recipe which combined both jelly and blancmange, so it's not entirely unknown. I think the reason will be textural, going for the way the spoon cuts through the stuff. Cornflour versions tend to follow the spoon a bit, and the mouthfeel is very soft. Jelly fractures by contrast, and the mouthfeel is of discrete bits. Symingtons used to be somewhere between, so there was more of a shape in the mouth, and I think it was aiming for, and hit, something of what you would get by putting gelatine with a thick cream. Like panna cotta.
Elsewhere in the amazing Mrs. Kirk's book, where she uses gelatine, she has boiled it in places. It may depend on the characteristics of her particular source. (Cox's Instant Gelatine.)
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Piglet
Islander
# 11803
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Posted
I've come to the conclusion that bruschetta is a wonderful thing. How else can you feed two people with a chunk of bread that needs using up, a tomato and a few bits and bobs from the larder?
FWIW, this is what I did:
Cut 8 medium (about ¾-inch thick) diagonal slices from a French stick, and toast lightly on both sides.
Meanwhile, chop a large Roma tomato into about ¼-inch pieces. I didn't drain the tomatoes after chopping, but I think I probably should have done - the mixture was quite liquid.
Mix the tomato with a little salt and freshly-ground pepper, a pinch each of basil and oregano and a drizzle of olive oil and balsamic vinegar. I also snipped over a couple of chives, because I happened to have some in the fridge. Obviously, if you have fresh basil, that'll take it to a Whole New Level. ![[Big Grin]](biggrin.gif)
When the bread's toasted (and still warm), rub each slice with a cut clove of garlic and drizzle with a little olive oil.
Spoon the tomato mixture over the slices of bread and eat straight away.
It was v. yummy (and probably quite good for you), and might well become a regular post-Evensong feed chez Piglet.
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I may not be on an island any more, but I'm still an islander.
alto n a soprano who can read music
Posts: 20272 | From: Fredericton, NB, on a rather larger piece of rock | Registered: Sep 2006
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Palimpsest
Shipmate
# 16772
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Posted
From there it's a small step to Panzanella a stale bread, mozzarella and fresh tomato salad with oil and vinegar. Even better if it sits a day in the fridge.
Posts: 2990 | From: Seattle WA. US | Registered: Nov 2011
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North East Quine
Curious beastie
# 13049
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Posted
I have Steel & Gardiner's The Complete Indian Housekeeper and Cook Chapter 34 is "Cold Sweets" which is subdivided into "Farinaceous Shapes" "Creams" "Gelatine Shapes" and "Jellies".
Most of these seem to use either cornflour or gelatine, but not both. The recipes are hard to follow, with the authors airily remarking "these may be varied, by flavouring and decoration, to an almost endless extent."
(Code fix)
[ 06. October 2015, 15:43: Message edited by: Firenze ]
Posts: 6414 | From: North East Scotland | Registered: Oct 2007
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Piglet
Islander
# 11803
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Posted
quote:
Originally posted by Palimpsest:
From there it's a small step to Panzanella ...
A friend of mine sometimes brings panzanella salad to church pot-lucks, and I have to confess I really don't like it. I think it's a texture thing - the soggy "toast" doesn't float my boat at all.
Each to their own ...
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I may not be on an island any more, but I'm still an islander.
alto n a soprano who can read music
Posts: 20272 | From: Fredericton, NB, on a rather larger piece of rock | Registered: Sep 2006
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Penny S
Shipmate
# 14768
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Posted
Successful re-creation of the table cream. Between 60 and 100 ml Canadian No 2 Amber Maple Syrup. (60 is too little for my taste, but was all I had left after the first experiment. 100 was, I thought, too much.) 30 g walnut pieces, smashed up in a mortar and steeped in the syrup overnight. 1 pint whole milk, warmed with the nutty syrup and strained. 1 tablespoon cornflour mixed with a couple of tablespoons of the milk, and then mixed with the milk brought to the boil, put back in the pan and boiled until thickened. 1 packet powdered gelatine, or equivalent, dissolved in a small amount of hot water, and stirred into the custard, placed in a mould and chilled to set. It is texturally different from a plain cornflour version, I think. But if not trying to reconstruct a vanished patent dessert, the gelatine probably isn't necessary.
Now for Honeycomb Mould, which only has gelatine, but it is boiled with milk, again. We used to get it from a packet.
Posts: 5833 | Registered: May 2009
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Firenze
Ordinary decent pagan
# 619
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Posted
quote:
Originally posted by Penny S:
Now for Honeycomb Mould, which only has gelatine, but it is boiled with milk, again. We used to get it from a packet.
I didn't even know it came in packets. I've always made it from scratch (albeit not for some years). I'm pretty sure the recipe came from the Readers Digest The Cookery Year (which is a treasury of classic recipes).
Posts: 17302 | From: Edinburgh | Registered: Jun 2001
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Penny S
Shipmate
# 14768
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Posted
I may have that. It is in Mrs Kirk. I think it is also in "Wishful Cooking", published by Faber in 1949, a compendium of dishes (often Scots, again) the authors thought would be lost. (Wonderful what can be found in Oxfam.)
One eggy preparation was to be "sent up with freshly prepared toast", so you can see the milieu that the recipes were to be used in. Another was for the preparation of cured ham, which involved not only soaking it, but if large, putting it into a pit in the ground. Having just visited Shetland and Orkney and seeing all the Neolithic homes with not well-explained stone lined pits in the floor, I wondered about that.
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Welease Woderwick
Sister Incubus Nightmare
# 10424
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Posted
Anyone got/use a flame gun in the kitchen? Thoughts, recommendations? Mainly to be used for cheese and other savoury dishes.
--------------------
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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Ariel
Shipmate
# 58
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Posted
No... but the immediate thought that crossed my mind was "crème brulee".
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Firenze
Ordinary decent pagan
# 619
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Posted
I think i got given one as a Christmas present: I found it quite feeble and went back to using the grill.
So maybe just a welder's blowtorch?
Posts: 17302 | From: Edinburgh | Registered: Jun 2001
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Brenda Clough
Shipmate
# 18061
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Posted
You can also use it to brown a meringue. I have heard complaints that they impart a smell of the fuel.
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Science fiction and fantasy writer with a Patreon page
Posts: 6378 | From: Washington DC | Registered: Mar 2014
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Penny S
Shipmate
# 14768
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Posted
I wondered, seeing them used on Bake Off for Baked Alaska, whether they are better than a quick visit to the oven for that, as the egg wouldn't be as well cooked. Which would also apply to non-Alaskan meringues.
[ 28. October 2015, 15:50: Message edited by: Penny S ]
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Curiosity killed ...
Ship's Mug
# 11770
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Posted
Aren't blow torches being used to brown Italian meringue then, which is already cooked, rather than French meringue?
The other cheffy use of blow torches is browning food cooked in water baths (sous vide), domestically it would probably work with pallid microwave food.
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Mugs - Keep the Ship afloat
Posts: 13794 | From: outiside the outer ring road | Registered: Aug 2006
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LutheranChik
Shipmate
# 9826
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Posted
I just read an article about how fondue is making a comeback. I thought it came and went a couple of years ago, but apparently it's returning again as a trendy thing. Does anyone here make it? The cheesy original, hot oil, melted chocolate or something else?
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Simul iustus et peccator
http://www.lutheranchiklworddiary.blogspot.com
Posts: 6462 | From: rural Michigan, USA | Registered: Jul 2005
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Firenze
Ordinary decent pagan
# 619
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Posted
We used to have a tradition of fondue on Boxing Day, on the grounds that by then, bread and cheese was about all you could face. Then middle age encroached and we worried about health. Now it's whatthehell.
Our last fondue set was bought in Lidl - a German-based supermarket very successful in Britain. I think their occassional stocking of such items - as well as raclette stones - reflects that this is still a traditional part of the cuisine in the likes of Switzerland or Savoy, rather than any particular rising social trend.
When I see Yottam Ottolenghi's recipe for Moose Cheese Fondue with Wakame in the Saturday Guardian we will know fondue has Arrived.
[ 30. October 2015, 04:54: Message edited by: Firenze ]
Posts: 17302 | From: Edinburgh | Registered: Jun 2001
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Curiosity killed ...
Ship's Mug
# 11770
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Posted
I've made chocolate fondue in the slow cooker, but not for years. It's a fun thing to do with kids and is an effective way get them to eat fruit (banana chunks and strawberries work well). When the chocolate starts running out allowing them to dip cake chunks in to wipe the sides makes them happy. But you need a fairly large group to make it worth while.
Cheese also works in the slow cooker, there are recipes around, but having tried it once, it's never appealed to make at home. Cheese covered everything gets old quickly. Hot oil needs another kit, which seems a lot of additional faff for something quite fun but not so exciting I want to repeat it.
My favourite version is the Mongolian fire pot which I've only ever eaten in a restaurant. This one cooks things in boiling stock. Anything that drops off in the stock just adds to the final soup.
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Mugs - Keep the Ship afloat
Posts: 13794 | From: outiside the outer ring road | Registered: Aug 2006
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Sioni Sais
Shipmate
# 5713
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Posted
quote:
Originally posted by LutheranChik:
I just read an article about how fondue is making a comeback. I thought it came and went a couple of years ago, but apparently it's returning again as a trendy thing. Does anyone here make it? The cheesy original, hot oil, melted chocolate or something else?
Cheese fondue is OK but raclette is better. We make a fondue with a red wine base then dip meat and mushrooms in it. As Curiosity Killed mentions, anything that falls off the forks adds to the stock.
It's a good relaxed dinner party thing, very 1970's. You do need to prevent the piggies overloading their forks.
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"He isn't Doctor Who, he's The Doctor"
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Posts: 24276 | From: Newport, Wales | Registered: Apr 2004
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Kitten
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# 1179
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Posted
I've acquired some rather attractive jars and thought of making fruits preserved in alcohol to give to friends as Christmas presents, Not having done this before, does anyone on here have a foolproof recipe please?
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Maius intra qua extra
Never accept a ride from a stranger, unless they are in a big blue box
Posts: 2330 | From: Carmarthenshire | Registered: Aug 2001
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Brenda Clough
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# 18061
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Posted
The most simple recipe in the world is maraschino cherries -- not the nasty ones you get in the store, all sugar and red dye #2, but the real thing.
All you need is fresh cherries, and maraschino liqueur (Luxardo). Wash the cherries, but do not stem or pit them. Cram them into a jar. Top off with Luxardo, and put the lid on. Set the jar in the fridge. Ten days later, start using them in Manhattans or as garnishes on desserts. The pits supply a slight and attractive bitterness, and the stems allow you to fish them out of your cocktail and eat them more conveniently. Always warn your guests that the cherries have pits.
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Kitten
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# 1179
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Posted
That sounds good Brenda, thank you
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Maius intra qua extra
Never accept a ride from a stranger, unless they are in a big blue box
Posts: 2330 | From: Carmarthenshire | Registered: Aug 2001
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Penny S
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# 14768
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Posted
I came across another blowtorch use today. Though not cooking. Firing silver clay jewellery. I am sorely tempted, and then I could do the meringue and the creme brulee as well.
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Moo
Ship's tough old bird
# 107
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Posted
quote:
Originally posted by Kittyville on the Stir Up Sunday thread
Moo - I don't suppose you'd post your grandmother's recipe in the recipe thread, would you?
Grandma's Mincemeat
3 lb. lean beef,salted
3 lb. suet
4 lb. raisins
2 lb.currants
1/4 lb. chopped candied lemon peel
1/4 lb. chopped candied orange peel
1 lb. chopped candied citron
4 lb. chopped apples
grated rind and juice of two lemons and two oranges
4 lb. brown sugar
1 teasp cloves
1 teasp mace
1 teasp black pepper
2 teasp grated nutmeg
1 teasp allspice
2 Tblsp salt
1 teasp cinnamon
cider
Boil beef until done. Put meat and suet through a meat grinder. Combine with all remaining ingredients and add enough cider to moisten it.
Put it in a cool place for at least two weeks before using.
Here is a recipe for green tomato mincemeat which I used to make at the end of summer when I had a lot of green tomatoes.
Green Tomato Mincemeat
1 gallon* green tomatoes, ground
1 gallon sliced apples
2 lb. raisins
1 lb. beef suet
1 pt.** vinegar
5 lb. sugar
1 Tblsp cinnamon
1 tblsp. nutmeg
1 teaspl cloves
Combine ingredients and boil until apples are tender, stirring frequently.
*That's 128 fluid ounces
**That's 16 fluid ounces
Moo
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See you later, alligator.
Posts: 20365 | From: Alleghany Mountains of Virginia | Registered: May 2001
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Penny S
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# 14768
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Posted
Just so people who thought the idea of a Chocolate Christmas Pudding was dubious can examine the evidence, here is the recipe I invented. My sister asked me for the recipe, which she did not need to do, so it must be all right.
Chocolate Christmas Pudding.
Take a one pint pudding basin and partly fill it with dried vine fruits to your taste.
Pour on some Cointreau, and let it soak in, stirring it until mostly absorbed. (Or use Earl Grey tea.)
Add chopped candied peel, angelica, glace cherries, chocolate chips, flaked almonds or other nuts to fill the bowl. This part is entirely up to you. I hate currants, so don't use them, but I don't think the exact mix matters.
In a mixing bowl, stir together:
2 oz self raising flour
2 oz cocoa
2 oz bread crumbs
2 oz white sugar
2 oz suet
1 level teaspoon ground cinnamon
Add the contents of the pudding basin, and mix well, add a little milk (or more Cointreau) if necessary to bind it, coating all the fruit and largely filling the gaps.
Grease a 1 1/2 pint pudding basin and pour in the mixture. Cover with greaseproof paper and then foil, and steam gently for about four hours. Allow to cool and keep until Christmas Eve. Steam it again, and cool. (This may not be necessary.) Cook it again on Christmas Day. (I only know that the flavours worked better when it was reheated)
Serve with any or all of chocolate sauce, Cointreau cream or butter, icecream with an orange flavour...... (Or the icecream you made with the leftovers of last year's Christmas pudding, Cointreau butter and cream and an excellent creamy vanilla icecream.)
Other citrussy liqueurs are available.
This took a lot of finding, as I had to search on the internet for another place I posted it many years ago - I was sure I had saved it somewhere at home. I have now.
[ 23. November 2015, 19:14: Message edited by: Penny S ]
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AngloCatholicGirl
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# 16435
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Posted
As I now live in a smallish town in America, I'm struggling to track down red currant jam for a slow cooked venison stew. I was wondering if raspberry jam or cranberry jelly would be an acceptable substitute?
Also, there are Gorgonzola scones to go with it, I have gruyere or what passes for extra sharp cheddar over here.
Lastly, I've never cooked venison before so any tips would be gratefully received - my brother in law seems to think I should soak it in buttermilk before cooking?
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Love is the wisdom of the fool and the folly of the wise -Samuel Johnson
Posts: 75 | From: Now from across the pond | Registered: May 2011
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