SC - Bidding for Feast - Winner's comments
Jenne Heise
jenne at mail.browser.net
Tue Mar 27 14:23:04 PST 2001
Olwen the Odd wrote:
> Greetings all. While I have been gearing up for upcoming feasts, dessert
> boards, Baronial (pavillion) hospitality, and the Queens Brunch I have been
> busy doing all the small things including making candied ginger. For some
> reason mine turned dark. I'm thinkin it was the thin-ness I cut the pieces
> but then I set them to drying on cookie sheets and put them on a window sill
> above above the heating pipes (kinda like a radiator except industrial).
> Have any comments? Should I add fruit fresh or something?
Candied ginger turns darker than fresh. The recipe in JOY OF COOKING has you
put lemon juice in an early boiling, that helps some.
> The white grape raisins are coming out wonderful BTW and perhaps Thursday I
> shall begin making up some of the fruit paste candies and start on the
> marzipan....now where did I put those molds...? Folks have already begun
> saving their citrus peels for me and perhaps Sunday is candy the cranberries
> day.
>
> I just love this time of year!
Sounds yummy! We are just now getting Strawberries from local farms, and O they
are large and sweet this year. What is your recipe for the fruit paste candies?
Selene
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