[Sca-cooks] beet juice dye (last)

[Huette von Ahrens]

I have made Lombardy tarts many times, but always
using fresh beets, never cooked beets.  I am wondering
if cooked beets wouldn't be too mushy for this pie.

Also, don't use cheddar cheese.  Even mild cheddar
cheese is too strong for the pie.  Besides, cheddar
isn't period.  I usually use mozzarella, with very
good results.

Huette

--- Elaine Koogler <ekoogler at chesapeake.net> wrote:
> 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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> > Sca-cooks at ansteorra.org
> >
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>
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=====
Blessed are they who can laugh at themselves for they
shall never cease to be amused.

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