[Sca-cooks] beet juice dye (last)

[Elaine Koogler]

Shred them, add cheese, and other goodies and make Lombardy tarts.  These things
are so great that even folks who HATE beets like these.  The recipe I use is a
redaction from "Dining with William Shakespeare":

Lumbardy Tarts

1 lb fresh young beets
2 tbsp. Brown sugar
1 tsp. grated bread crumbs
3/4 cup grated mild Cheddar cheese
1/4 cup currants, parboiled
1/4 tsp. cinnamon
1/4 tsp. ginger
3 egg yolks
4 tbsp. Butter, melted.

Peel the beets and grate them into a mixing bowl.  Add the sugar and stir until
it melts.  Mix in the bread crumbs, grated cheese, currants, spices and egg
yolks.  Then stir in the melted butter.

Spread the filling evenly in the dish and cover it with the top crust.  Seal the
edges with the tines of a wet fork and trim off the surplus pastry.  Punch fork
holes in the crust and brush it with egg white.  Bake at 450° for 20 minutes,
then lower the heat to 350°.  Bake for 25 minutes longer.  Serve slightly warm.

It's actually best served warm, but I usually take several to Pennsic where we
eat them cold, and they're still very good!

Kiri



Jennifer Thompson wrote:

> >> Lann...
> >> I must have done so accidentally, since I have been told that
> >> it won't work.
>
> > From: "ruadh"
> >
> > the vinegar ! it's cheap photo fixer too.  Ru
> >
>
> Argh, none of the above. I'm in my kitchen last night way past my bedtime
> and the hubby comes in and asks what I'm doing. I tell him I'm trying to
> replicate the beet juice dyeing, and he asks if I'm at the point yet where I
> get fed up, cuss a blue streak, dump the leftover KoolAid packet on it and
> stomp off to bed, because that's where he's headed. To which my response was
> "I never did any... such..... thing....... oh dear."
>
> Lesson one - beet juice needs a mordant, I believe. I *did* get a pale rose,
> but after the lovely color in the bowl, it's pretty disappointing. Probably
> because of the vinegar.
> Lesson two - I *really* need to keep a notebook.
> Lesson three - Kool Aid (no, I don't know which flavor, see previous note)
> turns slightly pale beet dyed wool into *exactly* the color that one would
> expect beet juice to do. Especially if the wool in question has been soaking
> in beet juice.
>
> Anyone have any ideas on what to do with two cans worth of beets? San juice?
> The baby and I ate them all last time, so we are beeted out and the hubby
> won't touch them.
>
> And what's the rock?
>
> Lann the inept
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