[Sca-cooks] Fruit and Meat, was Pennsic Camp Cooking

[Gretchen Beck]

--On Wednesday, August 13, 2008 4:14 PM -0400 "Phil Troy / G. Tacitus 
Adamantius" <adamantius1 at verizon.net> wrote:

>
> Roast pork with applesauce
> Duck a l'orange/bigarrade
> Mackerel with gooseberries
> Ham with any of several glazes or chutneys
> Lamb with mint jelly (which is often mint-flavored apple jelly)
>
> Okay, these are mostly European, but not all that weird by American
> standards...
>
> Adamantius

Yes, and apples and saurkraut, but by and large, fruit and meat together 
are not the norm in mainstream (non-gourmet, using the term as it was used 
in the 1950s/60s) American cooking.  Even some of the above, the fruit is a 
side, not part of the main spicing/cooking of the dish (turkey and 
cranberry sauce, Pork with applesauce, lamb with mint jelly). And while 
tomatos are botanically a fruit, most americans (and most american 
cookbooks) treat them as a vegetable.

toodles, margaret