[Sca-cooks] Boozy jellies
selene at earthlink.net
Tue Aug 31 08:17:47 PDT 2010
Just the fruit left over after being squished and fermented for three
weeks or so. Mix fruit with the same weight in sugar, cook until soft
and easy enough to put through a strainer. That's the plum butter. If
Jared is very nice to me I will save him some.
For the pork, I took a pint this stuff and thinned with a pint of water,
then put in several pounds of "pork shoulder strips" [sold alongside the
ribs, kind of gristle-y, I probably would just get ribs next time] and
about 1/2 cup [yes, that much] of "steak and chop rub"
[salt/pepper/spices] and simmered until the meat was done. Unexpectedly
good. Saved about half to make meat pies for the weekend, plus another
pint of the cooking liquid for which I'm trying to think of another
use. Probably will cook another round of meat in it.
Not so period but thrifty,
Elaine Koogler wrote:
> Recipe, please?
> On Mon, Aug 30, 2010 at 11:21 PM, Susan Fox <selene at earthlink.net> wrote:
>> There's my own boozy plum butter in the fridge at the moment, which
>> started life as the fruit from this summer's batch of plum wine. I just
>> cooked pork shoulder in it and a plum should be proud to give its life for
>> On 8/30/10 3:47 PM, Johnna Holloway wrote:
>>> Ok so you want your jellies to be just a bit different...
>>> how about
>>> Cherith Valley Jellies, a collection of boozy jelly made from mixed
>>> drinks, brandy and wine, available now.
>>> It all begins in a humble garden deep in the heart of Texas, where they
>>> pride themselves on doing things the American way—like finding a reason to
>>> combine alcohol with anything. There, a team of highly trained, gingham-clad
>>> cowgirl-chemists is working solely on your behalf, concocting the ideal way
>>> to spice up your next dinner party, peanut-butter sandwich and/or
>>> jelly-wrestling party: booze-flavored jelly.
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