[Sca-cooks] beet juice dye (last)

[Huette von Ahrens]

It is good to know that canned beets are okay to use.
I am lucky to live in Los Angeles and we usually
always have fresh beets available, with grown here or
from foreign parts.  Just not a cheap as canned beets.

Huette

--- Elaine Koogler <ekoogler at chesapeake.net> wrote:
> 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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> they
> > shall never cease to be amused.
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=====
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shall never cease to be amused.

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