[Sca-cooks] beet juice dye (last)

[Elaine Koogler]

I suspect the trick may be that I drain them very thoroughly.  And I
don't think that they are quite as "mushy" as they'd be if they were
cooked.  Also, I don't try to grate them.  I simply chop them fairly
finely.

Kiri (looking forward to trying the recipe with Mozzarella!!)

Huette von Ahrens wrote:

> 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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