SC - Re: sca-cooks V1 #1455

[Brian L. Rygg or Laura Barbee-Rygg]

Thanks for the recipes.
Raoghnailt
- ----- Original Message -----
From: Robert C. Lightfoot <celtcat at almatel.net>
To: <sca-cooks at Ansteorra.ORG>
Sent: Sunday, June 27, 1999 4:17 p.m.
Subject: SC - Re: sca-cooks V1 #1455


> > The recipes,  yes, please.
> > Raoghnailt
> > Stan Wyrm, Artemisia
> > rygbee at montana.com
> >
> > > Have you thought of fruit butters and cheeses? These are traditionally
> > > made with practically any friut, esp. with softer ones like berries.
>
> Here's a few more recipes.
>
> _Your Country Kitchen_ by Jocasta Innes
>
> Sweet Black Butter
> You can make this from any surplus fruits [strawberry, red or black
currents,
> blackberries, gooseberries, etc.] in season mixed together in varying
proportions. For
> "blackness" the blackberry or black current should predominate slightly.
This is rich
> and sticky. As the fruit is so sweet, this recipes uses less sugar.
>
> 2 lb. soft fruit
> 2 c. sugar
>
> Put the washed fruit intop a pan, without water, and heat gently until the
juices flow,
> mashing now and then with a wooden spoon. Simmer unril soft, sieve and
return to the pan
> and add the sugar. Stir well. Cook, stirring, until the butter is sift
enough to leave a
> trail. Spoon into wide mouth jars and place lids.
> According to my various Governments and other contemporary canning guides,
you can then
> process the fruit butter for a longer shelf life. I usually don't make too
much at a
> time and simply refrigerate and use.
>
> You can basically use any fruit and spiceing combo for these butters and
cheeses.
>
> >From -Preserving; The Good Cook_ series from Time-Life.
>
> Blackberry Curd
> 3/4 lb. blackberries
> 1 ltg. cooking apple, peeled, cored & sliced
> 3 tbsp. strained fresh lemon juice
> 8 tbsp. unsalted butter
> 2 c. sugar
> 4 eggs, beaten
>
> Palce the blackberries & apple chunks into a non-reactive pot without
water, to cook
> very slowly, so that the fruit is siftened and the juices are drawn out.
Then puree
> through a strainer or food mill, andf put the pulp in the top of a double
boiler.
>
> Add the lemopn juice, butter and sugar. Stirring occasionally, simmer very
gently over
> hot -- Not Boiling-- water until the sugar has dissolved. Then gradually
add the beaten
> eggs and contimue to simmer until the mixture thickens. Place in jars,
over and chill.
> Refrigerated, this can keep for up to 3 months.
> Siobhan
>
>
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