[Sca-cooks] fruit soup from castellan kids

[Bill Fisher]

For a citrus soup, would you want to supreme the segments to 
get rif of any membrane or pith?

(supreming a citrus fruit is when you take a the fruit and cut off the
ends, then
cut off the skin, and expose the flesh inside, then cutting the segments out of 
their individual membranes, so all you have is the flesh of the fruit)

Cadoc




On Fri, 17 Sep 2004 23:59:59 -0700 (PDT), Sandy mensik
<ladyelfseeker at yahoo.com> wrote:
> Scandinavian Fruit Soup
> 1 lb. of pre-stoned cherries (or your favorite fruit)
> 2 Cups of water
> 1 Cup of white wine (not too dry)
> 1/4 Cup of sugar
> grated orange rind to taste
> 1 tsp arrowroot (this is for thickening, corn starch can be used
> instead)
> Fresh whipped cream for garnish
> Place fruit in enamel pan and cover with water and wine. Add sugar and
> orange rind.  Cook until fruit is soft, about ten minutes. Blend or
> sieve
> fruit and thicken the juice with arrowroot mixed with a little of the
> cooled
> syrup that you have just made. Return the thickening to the soup and
> cook
> about 2 minutes.  Serve cold. Garnish with whipped cream.
> Personally, I prefer a little of the pulp left in, as you may have
> guessed at
> the feast.  But do this part however you wish and enjoy.  Wouldn't
> Lemon soup
> be good on a warm Ansteorran day?
> 
> Rum cake tart bowls
> 1 yellow cake mix (of your choice, but not the "pudding in the mix"
> sort)
> 1/2 cup oil
> 2 eggs
> 2 1/2 Tbs of dark rum
> In a large bowl, mix all of the above ingredients.  Consistency should
> be
> that of a dough and NOT a batter.  Roll "dough" into balls and place in
> muffin tins.  Work dough around sides of the tin to form the bowl
> effect.
> Bake at 350 until done. Cakes will rise in center will baking so you
> must
> "press" the centers down while they are still warm.  Cool. Fill with
> fruit
> soup. Eat!
> 
> Remember,Cats are little women in fur coats..
> 
> 
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