Subj : Re: Pick Your Own (2nd half)
To : Ruth Haffly
From : Dave Drum
Date : Fri Feb 24 2023 06:43:36
-=> Ruth Haffly wrote to Dave Drum <=-
RH> We never had the gooseberries, don't know if they would grow in the
RH> area I grew up in or not. I've read about them, may have had them a
RH> time or two but haven't had the opportunity to do anything much with
RH> them--yet. (G)
DD> Gooseberries grow as far north as Maine - where they are/were outlawed
DD> as being an intermediary host to pine rust. How Stuff Works tells us:
DD> "Gooseberries are divided into two major groups: European (Ribes
DD> grossularia var. uva-crispa) and American (Ribes hirtellum). They are
DD> hardy fruits that thrive in cool, humid climates. Germany, Russia,
DD> Poland and Scandinavia typically grow gooseberries on large,
DD> commercial plantations, while gooseberries are often planted in
DD> smaller pick-your- own operations across the U.S. and Canada,
DD> according to Science Direct.
DD> From my own knowledge - gooseberries come in a full range of colours.
DD> The ones on our land were the green variety which are quite tart in
DD> the wild. Stupormarkup gooseberries are larger and insipid since they
DD> have been bred for shipping and shelf life.
RH> I've seen the green ones, never bought any. I'll try to remember to
RH> check out the farmer's market this spring/summer, see if I find any
RH> there.
That's the best place. Leave the ones in the stupormarkup produce bins
where they are.
DD> Title: Old Fashioned Gooseberry Pie
DD> Categories: Pastry, Fruits, Pies, Citrus
DD> Yield: 6 Servings
RH> Pie is the only recipe I've ever seen for using gooseberries. Would
RH> they be good in jam/preserves?
You betchum, Red Ryder - and not just those (2 recipes follow)
MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Gooseberry-Mango Jam
Categories: Five, Fruits, Condiments, Citrus, Preserving
Yield: 90 Servings
6 c Gooseberries; stemmed
1/2 c Water
6 c Sugar
2 c Fine chopped peeled mangoes
1/4 c Lemon juice
In a 6 to 8 quart heavy pot combine half of the
gooseberries and the water. Using a potato masher, crush
berries slightly. Stir in the remaining gooseberries,
sugar, mangoes, and lemon juice.
Bring mixture to boiling over medium heat, stirring
constantly to dissolve sugar; reduce heat. Boil gently,
uncovered, for 30 to 40 minutes or until mixture is
thickened and sheets off a metal spoon, stirring
frequently (jam will be a darker red in color). Remove
from heat and quickly skim off foam with a metal spoon.
Ladle hot jam into hot sterilized half-pint canning jars,
leaving a 1/4" headspace. Wipe jar rims; adjust lids and
screw bands.
Process filled jars in a boiling-water canner for 10
minutes (start timing when water returns to boiling).
Remove jars from canner; cool on wire racks.
Makes 6 half-pints.
Better Homes & Gardens | August 2013
MM Format by Dave Drum - 06 August 2013
Uncle Dirty Dave's Archives
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Gooseberry Burnt Creams
Categories: Five, Desserts, Fruits, Dairy
Yield: 8 Servings
1 lb Tart green gooseberries
4 oz Caster sugar (or more)
5 oz Granulated sugar
1/2 lb Fromage blanc or quark
++OR=+
1/2 lb Creamy Greek yoghurt
1/2 pt Double cream
Choose a heavy-based saucepan with a large surface area. Put
the topped and tailed gooseberries into it, still moistened
by the water in which they have been rinsed. Cover and cook
over very low heat until the fruit is perfectly tender. (It
does not matter if the berries collapse in cooking here as
they will be crushed to a pulp for serving.)
Crush the cooked fruit with a potato masher and cook for
several minutes more, without the lid but just stirring
occasionally, until most of the juices have evaporated
leaving a thick fruit puree. Add caster sugar to taste and
stir until melted. Spoon the puree into 8 individual cocotte
dishes and leave until cold.
Beat the fromage blanc, quark or yoghurt into the cream
until smoothly mixed then whisk until fairly stiff. Spoon
the creamy mixture over the cold puree and level the tops.
Cover and chill in the freezer for about 45 minutes until
the cream firms up.
Dissolve the granulated sugar in 1 tablespoon warm water in
a pan placed over low heat. Then turn the heat up and cook
until the sugar carmelises to a rich shade of gold. Quickly
pour the burnt sugar evenly over the chilled creams and set
aside for 20 minutes or so until the caramel sets in thin
brittle sheets of gold.
Source: Philippa Davenport in "Country Living" (British),
June 1988.
Typed for you by Karen Mintzias
From:
http://www.recipesource.com
Uncle Dirty Dave's Archives
MMMMM
... "We have so much time and so little to do. Strike that! Reverse it!" R.
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