This beauty can be served to 12 people in place of a salad.
Ingredients:
2 cups applesauce
1 large (6 oz.) pkg. raspberry gelatin
14 oz. lemon-lime carbonated beverage
1 large can crushed pineapple
1/2 cup chopped pecans, optional
V.S.P. Heat applesauce and add gelatin, stirring until dissolved. Cool to lukewarm. Stir in carbonated beverage. Drain pineapple and add along with pecans to gelatin mixture. Pour into mold and chill. Serve on lettuce.
Showing posts with label fruit. Show all posts
Showing posts with label fruit. Show all posts
Saturday, October 1, 2011
Bing Cherry Salad Mold Recipe
This colorful molded salad will easily serve 12 people.
Ingredients:
3 cans (16 oz.) Bing cherries
3 (3 oz.) pkgs. black cherry gelatin
2-1/4 cups hot water
1-1/2 cups dry sherry
2-1/4 cups cherry syrup
1-1/2 cups sour cream
1-1/2 cups thinly sliced almonds, crumbled
V.S.P. Drain cherries, reserving 2-1/4 cups syrup. Dissolve gelatin in hot water. Add sherry and cherry syrup. Chill until slightly thickened. Add cherries, sour cream and almonds. Pour into a large mold and chill. Unmold on a bed of lettuce and serve.
Ingredients:
3 cans (16 oz.) Bing cherries
3 (3 oz.) pkgs. black cherry gelatin
2-1/4 cups hot water
1-1/2 cups dry sherry
2-1/4 cups cherry syrup
1-1/2 cups sour cream
1-1/2 cups thinly sliced almonds, crumbled
V.S.P. Drain cherries, reserving 2-1/4 cups syrup. Dissolve gelatin in hot water. Add sherry and cherry syrup. Chill until slightly thickened. Add cherries, sour cream and almonds. Pour into a large mold and chill. Unmold on a bed of lettuce and serve.
Friday, September 30, 2011
Cranberry-Raspberry Salad Mold Recipe
This is usually popular with the grown-ups. Make this one a day or two in advance. We make it in a disposable angel food cake pan. Serves 12.
Ingredients:
1 large (6 oz.) pkg. raspberry gelatin
1 small (3 oz.) pkg. lemon gelatin
2 cups boiling water
1 (10 oz.) pkg. frozen raspberries
1 pint cranberry orange relish
1 (20 oz.) can crushed pineapple
V.S.P. Dissolve gelatin in boiling water. Add frozen raspberries and stir until melted. Add remaining ingredients and mix well. Pour into pan or mold. Chill until firm. Serve.
Ingredients:
1 large (6 oz.) pkg. raspberry gelatin
1 small (3 oz.) pkg. lemon gelatin
2 cups boiling water
1 (10 oz.) pkg. frozen raspberries
1 pint cranberry orange relish
1 (20 oz.) can crushed pineapple
V.S.P. Dissolve gelatin in boiling water. Add frozen raspberries and stir until melted. Add remaining ingredients and mix well. Pour into pan or mold. Chill until firm. Serve.
Orange Sherbet Salad Mold Recipe
This is very light, refreshing, delicious and easy to make. Serves ten.
Ingredients:
1 (6 oz.) pkg. orange gelatin
2 cups boiling water
1/2 cup orange juice
1 quart orange sherbet
1 (11 oz.) can mandarin oranges, drained
V.S.P. Dissolve gelatin in water. Add orange juice; beat in sherbet with wire whisk. Refrigerate until partially set. Pour over oranges arranged in bottom of 6 cup mold. Chill until firm. Serve on lettuce.
Ingredients:
1 (6 oz.) pkg. orange gelatin
2 cups boiling water
1/2 cup orange juice
1 quart orange sherbet
1 (11 oz.) can mandarin oranges, drained
V.S.P. Dissolve gelatin in water. Add orange juice; beat in sherbet with wire whisk. Refrigerate until partially set. Pour over oranges arranged in bottom of 6 cup mold. Chill until firm. Serve on lettuce.
Almond Float Recipe
This is a refreshing dessert from Shanghai, China. It is especially pleasing in the summertime. In China, desserts are only served at very special dinners. You may wish to add strawberries, mandarin oranges or fruit salad to the syrup. Serves four or five.
Float ingredients:
2 cups milk
1/4 cup sugar
1 envelope unflavored gelatin, dissolved in 1/4 cup cold water
1 T. almond extract
V.S.P. for float: Heat milk to just below boiling. Add sugar and stir until dissolved. Add gelatin and stir until completely combined. Stir in almond extract. Pour into an 8”x8” pan and cover. Refrigerate about four hours or until solid. Serve with syrup given below.
Syrup ingredients:
1/2 cup sugar
2 cups warm water
1 t. almond extract
V.S.P. for syrup: Dissolve sugar in water. Cool slightly in refrigerator. Add almond extract. Cover and refrigerate at least one hour.
To serve: Cut gelatin into small squares and float in syrup. Serve in individual rice bowls and garnish with strawberries, mandarin oranges or fruit salad.
Float ingredients:
2 cups milk
1/4 cup sugar
1 envelope unflavored gelatin, dissolved in 1/4 cup cold water
1 T. almond extract
V.S.P. for float: Heat milk to just below boiling. Add sugar and stir until dissolved. Add gelatin and stir until completely combined. Stir in almond extract. Pour into an 8”x8” pan and cover. Refrigerate about four hours or until solid. Serve with syrup given below.
Syrup ingredients:
1/2 cup sugar
2 cups warm water
1 t. almond extract
V.S.P. for syrup: Dissolve sugar in water. Cool slightly in refrigerator. Add almond extract. Cover and refrigerate at least one hour.
To serve: Cut gelatin into small squares and float in syrup. Serve in individual rice bowls and garnish with strawberries, mandarin oranges or fruit salad.
Strawberry Bavarian Recipe
If there are some strawberries available this is a great way to use them. Serves eight.
Ingredients:
1 quart strawberries, hulled
1 cup sugar
1 envelope unflavored gelatin
3 T. boiling water
1 T. lemon juice
2-1/2 cups cream, whipped
Step 1. Crush the berries and add the sugar. Let stand at room temperature for 30 minutes.
Step 2. Soak the gelatin in 3 tablespoons cold water until soft. Dissolve it in the boiling water. Stir the gelatin into the strawberries. Add the lemon juice.
Step 3. Chill the mixture and, when it is about to set, fold in 2 cups whipped cream.
Step 4. Pour the mixture into a cold wet 2 quart mold. Chill until it is firm. Unmold, garnish with remaining whipped cream and strawberries. Serve.
Ingredients:
1 quart strawberries, hulled
1 cup sugar
1 envelope unflavored gelatin
3 T. boiling water
1 T. lemon juice
2-1/2 cups cream, whipped
Step 1. Crush the berries and add the sugar. Let stand at room temperature for 30 minutes.
Step 2. Soak the gelatin in 3 tablespoons cold water until soft. Dissolve it in the boiling water. Stir the gelatin into the strawberries. Add the lemon juice.
Step 3. Chill the mixture and, when it is about to set, fold in 2 cups whipped cream.
Step 4. Pour the mixture into a cold wet 2 quart mold. Chill until it is firm. Unmold, garnish with remaining whipped cream and strawberries. Serve.
Friday, September 23, 2011
A Passion for Peaches
Originally published August 16, 1984
There was a time when we were children. It was called summer and the best part of summer was when the Kitchen Mouse was employed as “delivery boy” and “general taster” at our local Jewish green grocer on the west side of New York City.
Mr. Panzer, the green grocer, explained to the Kitchen Mouse that his system of cost-accounting allowed for about 25 percent of the product to be eaten by the employees.
As most items made their appearances at the green grocer’s bins it was very easy to keep within the 25 percent pilferage allowed by Mr. Panzer, however my craving for peaches usually was enough to send profits spiraling downward. My annual act of larceny sealed my love of peaches forever. Perhaps it is because the best ones I’ve ever eaten were hijacked that I’ve always considered peaches just a bit sinful. More likely, it’s the fact that my conscience tells me anything so incredibly delicious must be immoral.
The Chinese, who have cultivated peaches for over 4,000 years, also considered the peach slightly suspect. They associated peach blossoms with promiscuity and never planted peach trees near a lady’s bedroom window.
From China the peach tree spread westward along the caravan routes through the Mediterranean and then into Europe. The Greeks and Romans prized the golden fruit as a rare and expensive delicacy. The peach arrived in America with the Spanish explorers and has been a summertime treat here ever since then.
Many varieties are now grown commercially, but the two general categories are freestone, which has a juicy flesh, and the firmer clingstone. The story of the first modern freestone peach variety began in 1857, when buddings from a China clingstone peach were sent to a Georgia family named Rumph. The buds were planted and flourished. One day Mrs. Rumph dropped a few of the peach pits into her sewing basket. Years later, when her grandson, Samuel Rumph, wanted to expand his orchard, she remembered the old clingstone seeds and found them in her basket, resting comfortably among the needles and socks that needed darning. Samuel planted them near his own peach trees, which were probably an early Crawford variety, and, thanks to the hardworking bees in the neighborhood, cross-pollination took place, producing a brand new freestone fruit that he promptly named after his wife, Elberta.
The simplest way to eat a peach is to wash it off and bite into it. Eighteenth century poet James Thomson had even more straight forward technique. He never bothered to pick the fruit. He’d keep an eye on the tree in his garden and when a peach seemed destined to explode of its own ripe juiciness, he would stroll into the garden and stand beneath the peach with his hands in his pockets. Moving only his mouth, he would reach up and take one perfect bite from the sunny side. The rest he left for the birds.
There was a time when we were children. It was called summer and the best part of summer was when the Kitchen Mouse was employed as “delivery boy” and “general taster” at our local Jewish green grocer on the west side of New York City.
Mr. Panzer, the green grocer, explained to the Kitchen Mouse that his system of cost-accounting allowed for about 25 percent of the product to be eaten by the employees.
As most items made their appearances at the green grocer’s bins it was very easy to keep within the 25 percent pilferage allowed by Mr. Panzer, however my craving for peaches usually was enough to send profits spiraling downward. My annual act of larceny sealed my love of peaches forever. Perhaps it is because the best ones I’ve ever eaten were hijacked that I’ve always considered peaches just a bit sinful. More likely, it’s the fact that my conscience tells me anything so incredibly delicious must be immoral.
The Chinese, who have cultivated peaches for over 4,000 years, also considered the peach slightly suspect. They associated peach blossoms with promiscuity and never planted peach trees near a lady’s bedroom window.
From China the peach tree spread westward along the caravan routes through the Mediterranean and then into Europe. The Greeks and Romans prized the golden fruit as a rare and expensive delicacy. The peach arrived in America with the Spanish explorers and has been a summertime treat here ever since then.
Many varieties are now grown commercially, but the two general categories are freestone, which has a juicy flesh, and the firmer clingstone. The story of the first modern freestone peach variety began in 1857, when buddings from a China clingstone peach were sent to a Georgia family named Rumph. The buds were planted and flourished. One day Mrs. Rumph dropped a few of the peach pits into her sewing basket. Years later, when her grandson, Samuel Rumph, wanted to expand his orchard, she remembered the old clingstone seeds and found them in her basket, resting comfortably among the needles and socks that needed darning. Samuel planted them near his own peach trees, which were probably an early Crawford variety, and, thanks to the hardworking bees in the neighborhood, cross-pollination took place, producing a brand new freestone fruit that he promptly named after his wife, Elberta.
The simplest way to eat a peach is to wash it off and bite into it. Eighteenth century poet James Thomson had even more straight forward technique. He never bothered to pick the fruit. He’d keep an eye on the tree in his garden and when a peach seemed destined to explode of its own ripe juiciness, he would stroll into the garden and stand beneath the peach with his hands in his pockets. Moving only his mouth, he would reach up and take one perfect bite from the sunny side. The rest he left for the birds.
Today’s recipes:
Ginger Peach Tart
Peach Crisp with Maple Cream Sauce
Peach and Walnut Pie
Old-Fashioned Peach Pie
Ginger Peach Tart
Peach Crisp with Maple Cream Sauce
Peach and Walnut Pie
Old-Fashioned Peach Pie
Ginger Peach Tart Recipe
In this recipe, the pungent spiciness of crystallized ginger points up the succulence of fresh peaches and cream cheese. Serves eight.
Ingredients:
Tart shell:
1 cup flour
2 T. flour
1/8 t. salt
6 T. cold butter, cut into bits
1 egg yolk
1 T. cold water
Filling:
3 cups water
1-1/2 cups sugar
1 t. vanilla
3 or 4 ripe peaches, peeled
1 8-oz. pkg. cream cheese
2 T. sugar
1-1/2 T. peach syrup (from poaching peaches)
2 T. finely minced crystallized ginger
Glaze:
1/4 cup apple jelly
V.S.P. for tart shell: Preheat oven to 400 degrees. Mix together flour, sugar and salt in medium bowl. Cut in butter with a fork or pastry blender until the consistency of coarse meal. Add egg yolk and water and mix until dough forms a ball. Roll out pastry to fit 9-inch tart shell. Gently press into pan. If pastry tears, lightly smooth together; patches will not be noticeable once shell is baked. Chill 10 minutes. Prick sides and bottoms of pastry thoroughly with a fork. Bake 10 to 12 minutes or until golden brown.
V.S.P. for filling: combine water, sugar and vanilla in a large saucepan. Bring to a boil and cook until syrupy, about 3 to 5 minutes. Add peaches and reduce heat to low. Poach gently, turning occasionally, until tender. Allow to cool in syrup, then slice and drain thoroughly on paper towels.
Beat cream cheese with sugar and peach syrup until smooth. Mix in 1 tablespoon ginger. Spread cheese mixture over bottom of tart shell and arrange peach slices in attractive design on top.
For glaze: In a small saucepan, melt jelly and brush over peaches to glaze. Sprinkle with remaining ginger. Chill well before serving.
Ingredients:
Tart shell:
1 cup flour
2 T. flour
1/8 t. salt
6 T. cold butter, cut into bits
1 egg yolk
1 T. cold water
Filling:
3 cups water
1-1/2 cups sugar
1 t. vanilla
3 or 4 ripe peaches, peeled
1 8-oz. pkg. cream cheese
2 T. sugar
1-1/2 T. peach syrup (from poaching peaches)
2 T. finely minced crystallized ginger
Glaze:
1/4 cup apple jelly
V.S.P. for tart shell: Preheat oven to 400 degrees. Mix together flour, sugar and salt in medium bowl. Cut in butter with a fork or pastry blender until the consistency of coarse meal. Add egg yolk and water and mix until dough forms a ball. Roll out pastry to fit 9-inch tart shell. Gently press into pan. If pastry tears, lightly smooth together; patches will not be noticeable once shell is baked. Chill 10 minutes. Prick sides and bottoms of pastry thoroughly with a fork. Bake 10 to 12 minutes or until golden brown.
V.S.P. for filling: combine water, sugar and vanilla in a large saucepan. Bring to a boil and cook until syrupy, about 3 to 5 minutes. Add peaches and reduce heat to low. Poach gently, turning occasionally, until tender. Allow to cool in syrup, then slice and drain thoroughly on paper towels.
Beat cream cheese with sugar and peach syrup until smooth. Mix in 1 tablespoon ginger. Spread cheese mixture over bottom of tart shell and arrange peach slices in attractive design on top.
For glaze: In a small saucepan, melt jelly and brush over peaches to glaze. Sprinkle with remaining ginger. Chill well before serving.
Peach Crisp with Maple Cream Sauce Recipe
This lovely old favorite helps the Kitchen Mouse recall afternoons spent in grandmother’s kitchen. Except that here the pastry chef has updated the recipe by adding maple flavored sauce. Serves eight.
Ingredients:
1 cup flour
1/2 cup sugar
1/2 cup brown sugar, firmly packed
1/2 t. ground cinnamon
1/4 t. grated nutmeg
1/4 t. salt
1/2 cup butter, cut into bits
5 to 6 cups peeled, sliced fresh peaches
Juice and grated rind of 1/2 lemon
2 T. maple syrup
Maple cream sauce
Step 1. Preheat oven to 350 degrees. Combine flour, sugars, cinnamon, nutmeg and salt in medium bowl. Cut in butter with fork or pastry blender until mixture is consistency of coarse meal.
Step 2. Place peaches in 8-inch square baking dish. Gently mix in lemon juice, rind and maple syrup. Top with crumb mixture. Cover lightly with foil and bake about 15 minutes. Remove foil and bake 30 minutes longer, or until top is crisp and browned. Serve warm with Maple Cream Sauce.
Ingredients:
1 cup flour
1/2 cup sugar
1/2 cup brown sugar, firmly packed
1/2 t. ground cinnamon
1/4 t. grated nutmeg
1/4 t. salt
1/2 cup butter, cut into bits
5 to 6 cups peeled, sliced fresh peaches
Juice and grated rind of 1/2 lemon
2 T. maple syrup
Maple cream sauce
Step 1. Preheat oven to 350 degrees. Combine flour, sugars, cinnamon, nutmeg and salt in medium bowl. Cut in butter with fork or pastry blender until mixture is consistency of coarse meal.
Step 2. Place peaches in 8-inch square baking dish. Gently mix in lemon juice, rind and maple syrup. Top with crumb mixture. Cover lightly with foil and bake about 15 minutes. Remove foil and bake 30 minutes longer, or until top is crisp and browned. Serve warm with Maple Cream Sauce.
Peach and Walnut Pie Recipe
Crunchy walnut pie, heady with peach brandy or bourbon, is crowned with sliced peaches just before serving. Serves eight.
Ingredients:
1 9-inch unbaked pie shell, chilled
1 egg white, lightly beaten
4 eggs
1 cup dark corn syrup
2/3 cup brown sugar, firmly packed
2 T. butter, melted
2 T. peach brandy or bourbon
1/8 t. salt
1-1/4 cups chopped walnuts
2 fresh peaches
2 T. sugar
1 T. fresh lemon juice
Whipped cream or ice cream
Step 1. Preheat oven to 400 degrees. Brush inside of pie shell with egg white. Combine eggs, corn syrup, brown sugar, butter, brandy and salt in large bowl and beat well. Stir in walnuts. Pour mixture into prepared pie shell. Bake 10 minutes, reduce temperature to 325 degrees and bake an additional 35 to 40 minutes, or until set. Cool.
Step 2. Peel and slice peaches and gently mix with 2 tablespoons sugar and lemon juice. Refrigerate. Just before serving, arrange peach slices on pie and top with dollops of whipped cream or small scoops of ice cream. Serve with pride.
Ingredients:
1 9-inch unbaked pie shell, chilled
1 egg white, lightly beaten
4 eggs
1 cup dark corn syrup
2/3 cup brown sugar, firmly packed
2 T. butter, melted
2 T. peach brandy or bourbon
1/8 t. salt
1-1/4 cups chopped walnuts
2 fresh peaches
2 T. sugar
1 T. fresh lemon juice
Whipped cream or ice cream
Step 1. Preheat oven to 400 degrees. Brush inside of pie shell with egg white. Combine eggs, corn syrup, brown sugar, butter, brandy and salt in large bowl and beat well. Stir in walnuts. Pour mixture into prepared pie shell. Bake 10 minutes, reduce temperature to 325 degrees and bake an additional 35 to 40 minutes, or until set. Cool.
Step 2. Peel and slice peaches and gently mix with 2 tablespoons sugar and lemon juice. Refrigerate. Just before serving, arrange peach slices on pie and top with dollops of whipped cream or small scoops of ice cream. Serve with pride.
Old-Fashioned Peach Pie Recipe
Made with plenty of fresh peaches, this pie will become the family’s favorite. Serves eight.
Ingredients:
2 cups all-purpose flour
1 t. salt
2/3 cup shortening
4-1/2 to 5-1/2 T. cold water
5 to 6 large fresh peaches (5 generous cups, sliced)
Juice of 1/2 lemon
2/3 cup sugar
1/4 cup flour
1/4 t. ground cinnamon
1/8 t. grated nutmeg
3 T. butter, cut into bits
Step 1. Combine flour and salt in medium bowl. Cut in shortening with a fork or pastry blender until mixture is consistency of coarse meal. Add water, a little at a time, stirring until dough holds together and can be formed into a ball.
Step 2. Divide dough in half. Roll one half into a round 2 inches larger than an inverted 9-inch pie pan. Place in pan. This is a rich crust and may crack a bit; simply patch together.
Step 3. Preheat oven to 425 degrees. Peel peaches and slice into large bowl. Add lemon juice and toss gently. Add sugar, 1/4 cup flour, cinnamon and nutmeg and mix well. Turn into pastry and dot with butter.
Step 4. Roll out remaining dough. Moisten rim of bottom crust with water and put top crust in place. Trim overhanging pastry within one inch of edge, and fold and roll top edge under bottom edge, pressing together to seal. Cut a few slits in top crust to allow steam to escape. Cover edge of pastry with strip of aluminum foil to prevent over-browning. Bake 45 to 50 minutes, removing foil strip during last 15 minutes. Serve warm.
Ingredients:
2 cups all-purpose flour
1 t. salt
2/3 cup shortening
4-1/2 to 5-1/2 T. cold water
5 to 6 large fresh peaches (5 generous cups, sliced)
Juice of 1/2 lemon
2/3 cup sugar
1/4 cup flour
1/4 t. ground cinnamon
1/8 t. grated nutmeg
3 T. butter, cut into bits
Step 1. Combine flour and salt in medium bowl. Cut in shortening with a fork or pastry blender until mixture is consistency of coarse meal. Add water, a little at a time, stirring until dough holds together and can be formed into a ball.
Step 2. Divide dough in half. Roll one half into a round 2 inches larger than an inverted 9-inch pie pan. Place in pan. This is a rich crust and may crack a bit; simply patch together.
Step 3. Preheat oven to 425 degrees. Peel peaches and slice into large bowl. Add lemon juice and toss gently. Add sugar, 1/4 cup flour, cinnamon and nutmeg and mix well. Turn into pastry and dot with butter.
Step 4. Roll out remaining dough. Moisten rim of bottom crust with water and put top crust in place. Trim overhanging pastry within one inch of edge, and fold and roll top edge under bottom edge, pressing together to seal. Cut a few slits in top crust to allow steam to escape. Cover edge of pastry with strip of aluminum foil to prevent over-browning. Bake 45 to 50 minutes, removing foil strip during last 15 minutes. Serve warm.
Saturday, September 10, 2011
Benefits of Fresh Fruit Discovered by Sailors of Past
Originally published August 2, 1984
Many years passed before scurvy was recognized as being related to diet, and it was then blamed not on too little fresh food, but on too much salt food. Western medical men knew by about 1600 A.D. that green herbs or citrus fruits could affect a swift cure. The Chinese as far back as the fifth century had made it a custom to carry fresh ginger growing in pots on board their vessels, and by the fourteenth century - entirely from experience - had arrived at some general understanding of the role certain types of food could play in preventing or curing such deficiency diseases as beriberi. The Dutch, closely involved with the Chinese-influenced areas of southeast Asia, may have learned there of the importance of greenstuffs and citrus fruits in a sea diet and have passed the message on to Europe. When the English East India Company dispatched its first ships to the east in 1601, a chronicler recorded that the little fleet hove to off the southern tip of Madagascar and gathered “oranges and lemons of which we made a good store of water (juice), which is the best remedy against scurvy.”
But the official mind could see no way of growing sufficient green herbs on board heavily manned ships to protect the crews against scurvy, and citrus fruit was much too expensive for economy-conscious owners or government administrators. For two hundred years physicians and captains neglected the only known remedies for scurvy while they attempted to find others which would be cheaper and more convenient. They knew what worked but not why it worked, and so all their many and varied experiments proved valueless. Finally, it was accepted that the juice of citrus fruits was the only medicine which could conquer a disease that was killing more seamen than enemy action.
At the end of the eighteenth century, the British Admiralty decreed that a fixed amount of lemon juice should be issued daily to sailors in the British Navy after their fifth or sixth week afloat. The mortality rate in the navy declined with startling suddenness.
The citrus juice was usually mixed with the rum ration, whose issue was the highlight of the sailor’s day. Since 1740 rum had rarely been dispensed neat. (During WWII, The Grenadier Guards were still being issued rum whenever we were in action against the enemy.) In 1795 the Royal Navy began to issue lime juice but it was soon realized that limes were less effective than lemons for controlling scurvy. This association with limes is the origin of the derogatory term “limey”.
Many years passed before scurvy was recognized as being related to diet, and it was then blamed not on too little fresh food, but on too much salt food. Western medical men knew by about 1600 A.D. that green herbs or citrus fruits could affect a swift cure. The Chinese as far back as the fifth century had made it a custom to carry fresh ginger growing in pots on board their vessels, and by the fourteenth century - entirely from experience - had arrived at some general understanding of the role certain types of food could play in preventing or curing such deficiency diseases as beriberi. The Dutch, closely involved with the Chinese-influenced areas of southeast Asia, may have learned there of the importance of greenstuffs and citrus fruits in a sea diet and have passed the message on to Europe. When the English East India Company dispatched its first ships to the east in 1601, a chronicler recorded that the little fleet hove to off the southern tip of Madagascar and gathered “oranges and lemons of which we made a good store of water (juice), which is the best remedy against scurvy.”
But the official mind could see no way of growing sufficient green herbs on board heavily manned ships to protect the crews against scurvy, and citrus fruit was much too expensive for economy-conscious owners or government administrators. For two hundred years physicians and captains neglected the only known remedies for scurvy while they attempted to find others which would be cheaper and more convenient. They knew what worked but not why it worked, and so all their many and varied experiments proved valueless. Finally, it was accepted that the juice of citrus fruits was the only medicine which could conquer a disease that was killing more seamen than enemy action.
At the end of the eighteenth century, the British Admiralty decreed that a fixed amount of lemon juice should be issued daily to sailors in the British Navy after their fifth or sixth week afloat. The mortality rate in the navy declined with startling suddenness.
The citrus juice was usually mixed with the rum ration, whose issue was the highlight of the sailor’s day. Since 1740 rum had rarely been dispensed neat. (During WWII, The Grenadier Guards were still being issued rum whenever we were in action against the enemy.) In 1795 the Royal Navy began to issue lime juice but it was soon realized that limes were less effective than lemons for controlling scurvy. This association with limes is the origin of the derogatory term “limey”.
Lemon Preserves Recipe
This is an old fashioned American favorite for use as a preserve. See the USDA’s guidelines for home canning.
Ingredients:
4 large lemons
1 large orange
Water as needed
Sugar as needed
Step 1. Remove the peel from the lemons and orange. Cut the peel into paper-thin julienne strips and combine with the sliced or chopped fruit. Discard seeds.
Step 2. Add one cup water for each cup pulp and peel. Let stand overnight.
Step 3. Boil the mixture until the peel is tender. Cool.
Step 4. Add one cup sugar for each cup of fruit and juice. Cook until the syrup gives a jelly test - two drops form on the edge of a metal spoon and drop off simultaneously. Stir occasionally. Pour into hot sterilized half-pint jars. Seal at once. Store for later use.
Ingredients:
4 large lemons
1 large orange
Water as needed
Sugar as needed
Step 1. Remove the peel from the lemons and orange. Cut the peel into paper-thin julienne strips and combine with the sliced or chopped fruit. Discard seeds.
Step 2. Add one cup water for each cup pulp and peel. Let stand overnight.
Step 3. Boil the mixture until the peel is tender. Cool.
Step 4. Add one cup sugar for each cup of fruit and juice. Cook until the syrup gives a jelly test - two drops form on the edge of a metal spoon and drop off simultaneously. Stir occasionally. Pour into hot sterilized half-pint jars. Seal at once. Store for later use.
Sunday, September 4, 2011
Chinese Duck Sauce Recipe
It is possible to buy perfectly acceptable bottled duck sauce, also known sometimes as plum sauce, however homemade is just wonderful. We have found many ways to use it, not just for Chinese food.
Ingredients:
Enough plums, peaches and apricots to make 5 cups when pared, pitted and chopped
1/2 cup red wine vinegar
1 cup sugar
Step 1. Boil a pot of water; drop each piece of fruit into the boiling water for one minute and remove. Slip off skins. Chop fruit into small pieces, discarding pits.
Step 2. Combine vinegar and sugar. Place fruit in a large stainless steel pot and add vinegar-sugar mixture. Bring to a boil, reduce heat and simmer for 1-1/2 hours, stirring occasionally. Adjust seasoning if necessary. Serve cold.
Ingredients:
Enough plums, peaches and apricots to make 5 cups when pared, pitted and chopped
1/2 cup red wine vinegar
1 cup sugar
Step 1. Boil a pot of water; drop each piece of fruit into the boiling water for one minute and remove. Slip off skins. Chop fruit into small pieces, discarding pits.
Step 2. Combine vinegar and sugar. Place fruit in a large stainless steel pot and add vinegar-sugar mixture. Bring to a boil, reduce heat and simmer for 1-1/2 hours, stirring occasionally. Adjust seasoning if necessary. Serve cold.
Saturday, September 3, 2011
Melocotones Borrachos - Brandied Peaches & Cream Recipe
This translates as drunken peaches and makes a lovely dessert. At this time of year we prefer to use fresh ripe peaches. Serves six.
Ingredients:
1 small sponge cake
1 can (16 oz.) peaches - or equivalent fresh ripe peaches
3 eggs, beaten
2 T. cornstarch
3 T. apricot jam
1/4 cup brandy
1 cup milk
5 oz. sugar
A few drops vanilla extract
3 T. water
Step 1. Lay sponge cake on a china plate and sprinkle with the brandy. Lay sliced peaches on top of the cake.
Step 2. In a saucepan, mix the milk with the peach syrup, add 3 eggs and 3 oz. of sugar. Blend the cornstarch with a little of the syrup, making a smooth paste. Slowly add to the saucepan, stirring constantly, until very smooth. Cook over low heat, bringing to a boil for only one minute. Remove from heat, stir in vanilla and pour over sponge cake.
Step 3. In a small saucepan, put 3 tablespoons water, apricot jam and 2 oz. sugar. Cook over low heat one minute and pour over cream. Chill in refrigerator and serve very cold.
Ingredients:
1 small sponge cake
1 can (16 oz.) peaches - or equivalent fresh ripe peaches
3 eggs, beaten
2 T. cornstarch
3 T. apricot jam
1/4 cup brandy
1 cup milk
5 oz. sugar
A few drops vanilla extract
3 T. water
Step 1. Lay sponge cake on a china plate and sprinkle with the brandy. Lay sliced peaches on top of the cake.
Step 2. In a saucepan, mix the milk with the peach syrup, add 3 eggs and 3 oz. of sugar. Blend the cornstarch with a little of the syrup, making a smooth paste. Slowly add to the saucepan, stirring constantly, until very smooth. Cook over low heat, bringing to a boil for only one minute. Remove from heat, stir in vanilla and pour over sponge cake.
Step 3. In a small saucepan, put 3 tablespoons water, apricot jam and 2 oz. sugar. Cook over low heat one minute and pour over cream. Chill in refrigerator and serve very cold.
Pastel Gitano - Gypsy Tart Recipe
Centuries ago, gypsies wandered from Castile into southern Spain, and the Grenada Mountains. Soon the mountains were echoing the sweet music of the guitars and the wild, foot-stomping and handclapping of the gypsy girls. It was the festive swirling of of their skirts that inspired this popular confection found in all their festivities. This pastel Gitano is a delicate shell of flavored meringue filled with fresh fruits and cherries imitating polka dots and ruffled with a meringue border. This will make a beautiful centerpiece for any occasion. Serves eight.
Meringue Shell
Ingredients:
4 egg whites, at room temperature
1/4 t. cream of tartar
1/4 t. salt
1 T. vanilla, or coffee, strong and very cold
1 cup sugar
V.S.P. combine the egg whites, cream of tartar and salt. Beat egg whites until soft moist peaks form. Gradually add sugar a little at a time, beating well after each addition. Add flavoring and continue beating until very stiff. Spread half of meringue around sides and rim of plate making a decorative edge using a spatula or pastry tube. Bake 1 hour in a 275 degree oven or until crisp to the touch. Cool well before filling.
Filling
Ingredients:
2 bananas, sliced
1 cup seedless grapes
2 T. lemon juice
2 oranges, sliced
20 pitted cherries
V.S.P. Combine bananas with grapes and lemon juice. Arrange with orange slices and cherries in meringue shell. Garnish with additional cherries, melon balls or any other fruit you care to use.
Sauce
Ingredients:
1/2 cup sugar
1/4 cup flour
2 cups milk
4 egg yolks
2 T. butter
2 T. vanilla extract
1/4 t. salt
V.S.P. Combine sugar, flour, milk, egg yolks and butter. Cook over hot water four minutes, stirring constantly. Cool, stir in vanilla. Serve with Pastel Gitano.
Meringue Shell
Ingredients:
4 egg whites, at room temperature
1/4 t. cream of tartar
1/4 t. salt
1 T. vanilla, or coffee, strong and very cold
1 cup sugar
V.S.P. combine the egg whites, cream of tartar and salt. Beat egg whites until soft moist peaks form. Gradually add sugar a little at a time, beating well after each addition. Add flavoring and continue beating until very stiff. Spread half of meringue around sides and rim of plate making a decorative edge using a spatula or pastry tube. Bake 1 hour in a 275 degree oven or until crisp to the touch. Cool well before filling.
Filling
Ingredients:
2 bananas, sliced
1 cup seedless grapes
2 T. lemon juice
2 oranges, sliced
20 pitted cherries
V.S.P. Combine bananas with grapes and lemon juice. Arrange with orange slices and cherries in meringue shell. Garnish with additional cherries, melon balls or any other fruit you care to use.
Sauce
Ingredients:
1/2 cup sugar
1/4 cup flour
2 cups milk
4 egg yolks
2 T. butter
2 T. vanilla extract
1/4 t. salt
V.S.P. Combine sugar, flour, milk, egg yolks and butter. Cook over hot water four minutes, stirring constantly. Cool, stir in vanilla. Serve with Pastel Gitano.
Thursday, September 1, 2011
Fruchtsalat mit Honig und Wein - Fruit Salad with Honey and Wine Recipe
You may wish to substitute fruits which are in season, however, do not use citrus fruit. Serves five or six.
Ingredients:
3/4 cup white wine
3 T. honey
2 T. chopped nuts
1 large apple
1 large ripe pear
2 ripe peaches
3 ripe apricots
1 cup strawberries or 3 to 4 ripe plums
V.S.P. Mix wine and honey together and stir in chopped nuts. Wash, peel and core fruits as necessary and cut in thin slices. If strawberries are large, cut in half, otherwise leave whole. Combine all fruit in a large glass serving bowl and pour in wine-honey dressing over them. Toss gently with wooden spoon until dressing is mixed through fruit. Chill several hours before serving.
Ingredients:
3/4 cup white wine
3 T. honey
2 T. chopped nuts
1 large apple
1 large ripe pear
2 ripe peaches
3 ripe apricots
1 cup strawberries or 3 to 4 ripe plums
V.S.P. Mix wine and honey together and stir in chopped nuts. Wash, peel and core fruits as necessary and cut in thin slices. If strawberries are large, cut in half, otherwise leave whole. Combine all fruit in a large glass serving bowl and pour in wine-honey dressing over them. Toss gently with wooden spoon until dressing is mixed through fruit. Chill several hours before serving.
Raspberries and Honey Cream Recipe
This is a most favored way of enjoying fresh raspberries in France. Serves six.
Ingredients:
1 lb. raspberries, rinsed and thoroughly drained
1 cup sour cream
1/4 cup honey
2 t. grated orange rind
1/2 cup heavy cream, whipped
V.S.P. Put raspberries in a glass bowl and chill. In a bowl, mix together the sour cream, honey and orange rind. Fold in the whipped cream. Chill the mixture for two hours and pour it over the raspberries at serving time.
Ingredients:
1 lb. raspberries, rinsed and thoroughly drained
1 cup sour cream
1/4 cup honey
2 t. grated orange rind
1/2 cup heavy cream, whipped
V.S.P. Put raspberries in a glass bowl and chill. In a bowl, mix together the sour cream, honey and orange rind. Fold in the whipped cream. Chill the mixture for two hours and pour it over the raspberries at serving time.
Friday, August 26, 2011
Strawberry - An International Berry
Originally published June 28, 1984
From time to time admirers of the marigold have tried to interest legislators in naming that colorful bloom America’s national flower, and the maple, because of it’s beneficial sap, has been put forth as the worthiest candidate for a national tree. But none, so far as I know, has ever lobbied on behalf of a national berry. This is the time of the year which is the best season for the gathering and nomination of the ripe strawberry as the favorite American berry.
As a start we might consider several aspects of the strawberry’s pedigree when we proceed to nominate it for this honor. When the Colonists arrived in the New World they found strawberries of unsurpassed fragrance and sweetness in unbelievable abundance. “We can not set down foote but tred on strawberrie” reported an Englishman from the wild strawberry fields of Maryland. Wild strawberry carpets, though rare, still occur in a few out of the way places and still cause delighted amazement. Today, strawberries are grown in almost every state of the Union and it is truly the national berry.
Most of all, its contribution to classic American dishes makes the strawberry a sentimental favorite. What could be more authentically American than strawberry shortcake made with hot buttered biscuits (never sponge cake) slathered with crushed and sugared berries and drifts of whipped cream? Or hand-churned strawberry ice cream made the American way - just cream, sugar and the ripest, juiciest berries one can find?
From time to time admirers of the marigold have tried to interest legislators in naming that colorful bloom America’s national flower, and the maple, because of it’s beneficial sap, has been put forth as the worthiest candidate for a national tree. But none, so far as I know, has ever lobbied on behalf of a national berry. This is the time of the year which is the best season for the gathering and nomination of the ripe strawberry as the favorite American berry.
As a start we might consider several aspects of the strawberry’s pedigree when we proceed to nominate it for this honor. When the Colonists arrived in the New World they found strawberries of unsurpassed fragrance and sweetness in unbelievable abundance. “We can not set down foote but tred on strawberrie” reported an Englishman from the wild strawberry fields of Maryland. Wild strawberry carpets, though rare, still occur in a few out of the way places and still cause delighted amazement. Today, strawberries are grown in almost every state of the Union and it is truly the national berry.
Most of all, its contribution to classic American dishes makes the strawberry a sentimental favorite. What could be more authentically American than strawberry shortcake made with hot buttered biscuits (never sponge cake) slathered with crushed and sugared berries and drifts of whipped cream? Or hand-churned strawberry ice cream made the American way - just cream, sugar and the ripest, juiciest berries one can find?
Erdbeercreme - German Strawberries and Cream Recipe
From Germany, this dessert of strawberries and cream will become your favorite dessert. Serves six.
Ingredients:
1 quart ripe strawberries
1/2 cup sugar or to taste
1 envelope plus 1 t. unflavored gelatin
1/4 cup cold water
1 cup heavy cream, whipped
2 egg whites, stiffly beaten
V.S.P. Wash, hull and dry strawberries. Puree through a sieve or in a blender. Beat sugar into puree until it is sweet enough. Pour in milk and mix thoroughly with puree. Soften gelatin in cold water and then set over hot water until completely dissolved. Beat quickly into milk puree mixture, which should be at room temperature or a little warmer. (If it is not, set it over hot water for 2 or 3 minutes). When gelatin is well blended with milk mixture, chill. When thickened and just beginning to set, fold in whipped cream and beaten egg whites, gently but thoroughly, using a rubber spatula. Turn into a glass serving bowl and chill until set. Serve.
Ingredients:
1 quart ripe strawberries
1/2 cup sugar or to taste
1 envelope plus 1 t. unflavored gelatin
1/4 cup cold water
1 cup heavy cream, whipped
2 egg whites, stiffly beaten
V.S.P. Wash, hull and dry strawberries. Puree through a sieve or in a blender. Beat sugar into puree until it is sweet enough. Pour in milk and mix thoroughly with puree. Soften gelatin in cold water and then set over hot water until completely dissolved. Beat quickly into milk puree mixture, which should be at room temperature or a little warmer. (If it is not, set it over hot water for 2 or 3 minutes). When gelatin is well blended with milk mixture, chill. When thickened and just beginning to set, fold in whipped cream and beaten egg whites, gently but thoroughly, using a rubber spatula. Turn into a glass serving bowl and chill until set. Serve.
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