SC - OOP cooking questions

[Marilyn Traber]

I have an antique rumpot[ok, well one that has been passed down and we have always
refreshed it when we use any of it] that ranges from raisins, almonds, slices of
orange and lemon[including the skin] dates, cinnamon sticks, whole anise stars,
whole cloves, uncrushed cardamom seeds, rum, brandy and not a bit of sugar or
honey. We have found that the alcohol keeps the micro-life away, and extracts the
sugars and bioflavinoids from the fruits quite nicely. Of course, after a while
everything except any inclusions less that a month old are the same brown color[
the rasins and dates turn into molecular slime that disperses and flavors/colors
everything brown, go figure] but it is great in homemade plum pudding and
mincemeat.

margali
also proud possesser of a 113 year old apple cider barrel that has been in constant
service in the family

Marian DeBorah Rosenberg wrote:

> A friend gave my family a jar of rum-soaked raisins last year.  She'd made them
> herself.  I think it was done by putting sugar in the rum until it could hold
> no more and then filling the jar with raisins.  Yummy!
>
> First of all, does that sound right for making rum-soaked fruit?  I can't
> imagine any other ingredients, nor do I remember tasting any, but . . .
> On that train of thought, what other spices might be good to add to the rum and
> fruit mixture?  (The few that come to my mind are cinnamon sticks, allspice,
> and ginger, but I'd like suggestions.)
> I'm curious, does the collective intelligence of the cooks list think this
> would work for other dried fruits?
> If I wanted to make a pie-filling using the rum-soaked fruit, would it be
> better to use the whole bits of rum-soaked dried-fruit or to put it in the
> blender first?
>
> (Whole formed, from the forehead of Zeus, came the sudden idea of a pie made
> with rum-soaked dried apricots, dried cranberries, prunes, and raisins, topped
> by freshly whipped cream . . . and I simply *must* know how possible this would
> be to make.  Hmm, now there is another question, how long would I cook this
> delectable pie?)
> ============================================================================
>
> To be removed from the SCA-Cooks mailing list, please send a message to
> Majordomo at Ansteorra.ORG with the message body of "unsubscribe SCA-Cooks".
>
> ============================================================================



============================================================================

To be removed from the SCA-Cooks mailing list, please send a message to
Majordomo at Ansteorra.ORG with the message body of "unsubscribe SCA-Cooks".

============================================================================