Frying Pan Pastry Recipe [was: SC - Need advice...]

[david friedman]

     All:
     
     Being the frugal cook that I am, here is my typical use of harvested fruit. 
     I'll use sand plums as an example.
     
     1.  Eat the fresh fruit, if it's not too sour
     2.  Stew the fruit with a bit of water.  Then drain through 
     cheesecloth-lined colander.  Use clear broth for jelly.
     3.  Mash the fruit through a food mill.  Make jam or butter out of the 
     resulting pulp.
     4.  If there's not enough jelly broth, add other fruit juice or water to 
     make the right amount for your recipe, or mix with leftover pulp to make a 
     thinner jam.
     
     Last year I ended up with beautiful sand plum jelly, sand plum jam, 
     peach-plum jam, sand plum-apple jelly.  (I do cheat and use commercial 
     pectin, sorry...)  All I threw away was the skins and seeds!
     
     Leanna of Sparrowhaven
     "His eye is on the sparrow"
     
     


______________________________ Reply Separator _________________________________
Subject: SC - fruit and olive pressings 
Author:  <sca-cooks at Ansteorra.ORG> at SMTP
Date:    6/11/98 1:03 AM


Allison said:
     
     >
I believe the use of multiple pressings also extends to grapes.
     
Why wouldn't this be true for fruits, too? The fruit gets pressed 
and the juice gets used for something, jelly? and then the resulting 
mush its used for something else. I don't remember exactly what goes
into jellies as it has been years since I made any. Perhaps the juice 
and some of the pulp goes in the preserves and the rest of the juice 
is fermented? Either way, I doubt the entire produce of the manor 
needed to go into preserves. And if you don't do something with the 
fruit, its going to spoil. Sometimes quickly depending upon the fruit.
     
Stefan li Rous
stefan at texas.net
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