[Sca-cooks] beet juice dye (last)

[Elaine Koogler]

Interesting.  I've been using canned beets for many years, as well as
cheddar cheese, and have had good success with both.  I'll have to try
it as you suggest and see what the differences are.  I began using
canned beets as the fresh were not available when I wanted to make the
pies.

Thanks for the information!

Kiri

Huette von Ahrens wrote:

> 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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