[Sca-cooks] Marzipan fruits, the crash course

[Amanda Whiteley]

Another quick way for getting the citrus skin effect on marzipan oranges,
lemons and limes is to use a thimble. The imprints from the thimble look a
lot like orange skin.

Sian
----- Original Message -----
From: "Pixel, Goddess and Queen" <pixel at hundred-acre-wood.com>
To: <sca-cooks at ansteorra.org>
Sent: Thursday, October 18, 2001 4:20 PM
Subject: [Sca-cooks] Marzipan fruits, the crash course


> On Thu, 18 Oct 2001, Olwen the Odd wrote:
>
> > >I can give you directions to make fruits, if you like, which is a
> > > >traditional thing to do with marzipan. And potatoes, which although
>not
> > >fruits,are dead easy. The only thing easier, not counting mixing >in
the
> > >color, are oranges.
> > >
> > >Sheesh. Now I'm going to have to see where I can get almond paste.
Olwen,
> > >this is *your* fault. ;-)
> > >
> > >Margaret
> >
> > I take full responsibility for your folly.  Having never attempted to
make
> > the traditional fruits, however, I would love to get these directions.
Go
> > figure.  I never seem to do the norm.
> > Olwen
>
>
> Ok. First, figure out what sort of fruits you want to make, and color your
> marzipan appropriately: green for apples, peachy orange for peaches,
> orange for oranges, yellow for bananas, red (well, pink, really) for
> strawberries, uncolored for potatoes, reddish purple for grapes, and so
> forth.
>
> Potatoes: make round balls of marzipan. With the blunt end of a flat
> toothpick, make the eyes. When you've finished all your taters, roll them
> in cocoa. Voila! Making them slightly oblong is optional--the ones I've
> seen commercially are round.
>
> Oranges: again, round balls. Roll them on the teeny side of a box
> grater--the one that silly people use to zest oranges and lemons until
> they go buy Microplane. The teeny holes with pointy bits around
> them. Insert a clove for the stem, preferably one without the round bit of
> the bud.
>
> Peaches: round ball, then form the crease with the side of a
> toothpick. Brush lightly with food coloring--a dry brush barely dipped in
> color with most of the color wiped off works best for this. Practice on a
> sheet of paper or sacrificial marzipan until you get the wispy blush
> effect. We always used artificial leaves for this--I guess you could use
> small rose leaves for the same effect.
>
> Strawberries: strawberry shapes of pink, rolled on the grater for the seed
> effect. Again, artificial leaves. Bakery supply houses should carry them.
>
> Bananas: banana shapes of yellow, then brush with brown color in teeny
> streaks, just a little for effect.
>
> Apples: round balls, then dimple them just like the apple eggs. For those
> of you who don't remember that part--squeeze between thumb and finger to
> make the stem and blossom dimples of the apple. Brush with red color like
> the peaches, and insert artificial leaves.
>
> Grapes: round balls of reddish purple, with or without a blush.
>
> Breads: make little loaf shapes, brush with egg white, and bake until
> golden brown on top. These are just too darned cute for words. I'll have
> to check with Mom for the proper temperature and whether you actually bake
> them or broil them (or I'll experiment).
>
> Carrots: carrot shapes of orange, with artificial leaves, and occasional
> creases done with the edge of a flat toothpick.
>
> Roses, Olwen has already posted the instructions for.
>
>
> Any questions, please ask.
>
> Margaret
>
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