Archive for the ‘Fruits & Nuts’ Category
Tropical Fruit Salad
Author: admin
Combinations such as this one, which comes from Polynesia, are open to variation.
for the salad:
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Marmalade Recipe
Author: admin
Airing my views about marmalade, and in particular the apparent foolishness of incorporating Scotch whisky in it, led to an interesting discovery. A scientist at Cambridge University wrote to point out that, while whisky might interfere with the true flavor of marmalade, anyone who dispenses with the interior seal would do well to float a teaspoon of alcohol (which could be brandy or vodka) on top of i t before applying the outer seal. This will stop mold from forming at the interface between the marmalade and the small amount of air trapped above it.
Canadian Peach Marmalade
Author: admin
A Canadian favorite. for generations. It is sometimes called jam and sometimes conserve. Whatever the name, its constant features are oranges and peaches.
3 oranges
9 cups sugar
8 cups peeled, pitted, finely chopped peaches
1 cup slivered, blanched almonds
Lemon Mince Pies
Author: admin
For the pastry
2 cups flour
1 teaspoon salt
scant 1/4 cup confectioners sugar
1/2 stick butter or margarine
1/4 cup shortening
3 tablespoons cold water
for the filling
1 large lemon
2 medium apples, peeled, cored, finely chopped
1 cup shredded suet
1 cup currants
1/2 cup sugar
cup candied fruit, finely chopped
One of the strongest culinary traditions in Cumbria, England is this “plate cake”, really an enclosed fruit pie, thin but hearty. Numerous fruits are suitable for the filling: black currants, blackberries, gooseberries, plums, apples and rhubarb are all used in Cumbria. But if one is in the tropics one might just as well make the “cakes” with tropical fruits, choosing robust fruits rather than those with a delicate flavor or texture.