Subj : Cranberry Walnut Relish
To : Ben Collver
From : Dave Drum
Date : Sun Jul 13 2025 11:15:00
-=> Ben Collver wrote to Dave Drum <=-
BC> Re: Cranberry Walnut Relish
BC> By: Dave Drum to Ben Collver on Sat Jul 12 2025 05:51:32
BC> Here's one that's more savory.
BC> Title: Lingonberry Relish
DD> Lingonberries is used a lot in Scandahoovian cuisine - especially meat
DD> dishes. From comparing the two recipes I have on hand the preserves are
DD> going to be more sweet. And w3hilst your formula has some savory parts
DD> (herbs, onions, vinegar) the two cups of lingonberry preserves will be
DD> *VERY* sweet.
BC> Good point i wasn't accounting for the sugar in the preserves.
BC> Here's a recipe for serviceberries, which are not my favorite, but they
BC> are in season. They are serviceable, just like salal (Gaultheria
BC> shallon). :P
They are AKA shadbush, shadwood or shadblow, serviceberry or sarvisberry
or just sarvis, juneberry, saskatoon, sugarplum, wild-plum or chuckley
pear. The Wikik tells me they're all over North America but are most likely
to be found in the NW - especially Canada.
BC> MMMMM----- Recipe via Meal-Master (tm) v8.06
BC> Title: Serviceberry Relish
BC> Categories: Preserves
BC> Yield: 4 Cups
My favourite "uncommon" berry is the gooseberry. And just the wild ones,
not the bland, oversized, over-sweet cultivated versions. The "goose"
has bugger-all to do with the guard bird ofnthe same name. "The goose
in gooseberry has been mistakenly seen as a corruption of either the
Dutch word kruisbes or the allied German Krausbeere,[4] or of the
earlier forms of the French groseille. Alternatively, the word has
been connected to the Middle High German krus ('curl, crisped'), in
Latin as grossularia.
More thaan you ever wanted to know, I'm sure. Bv)= Have a nice slice
of pie and a beverage .....
MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Old Fashioned Gooseberry Pie
Categories: Pastry, Fruits, Pies, Citrus
Yield: 6 Servings
MMMMM---------------------------CRUST--------------------------------
2 1/2 c Flour
1/4 c Sugar
16 tb (1/2 lb) very cold butter;
- in small cubes
4 tb Ice cold milk; more, if
- needed
1/2 ts Salt
1 lg Egg; beaten together
+=WITH=+
1 tb Milk; for glazing top crust
MMMMM--------------------------FILLING-------------------------------
5 c Whole wild gooseberries;
- stemmed, washed
1 1/2 c Sugar; or less
2 tb Grated fresh ginger
Juice and zest of one orange
1/3 c Instant tapioca
4 tb Butter
Set oven @ 375ºF/190ºC.
To make the crust, use stand mixer with paddle beater.
Beat together butter, flour, sugar and salt until butter
is in flakes, coated with flour. Do not over mix. Slowly
add very cold milk, one or two tablespoons at a time.
When dough first begins to form ball, stop beating. Do
not add too much liquid. Dough should barely hold
together. Divide dough into two balls, press into a
thick disk with hands, wrap in plastic wrap, and
refrigerator for 30 minutes or longer.
While dough is chilling, begin preparing the filling.
Combine all ingredients except butter in a large sauce
pan, and place over medium heat. Cover until
gooseberries begin to soften and burst (about 5
minutes.) Then uncover, and keep barely simmering on
medium-low heat for an additional 10 minutes. Remove
from heat and allow to cool while rolling out pastry.
Once dough has chilled, remove from refrigerator and
roll out one disk on a lightly floured surface until
large enough to cover bottom and sides of pie dish, with
3/4 inch overhang. Crimp edges decoratively, and set pie
weights on top of bottom crust. Bake for 10 minutes or
until golden. Do not let edges of crust burn. Cover with
aluminum foil or pie guard if necessary.
While bottom crust is baking, roll out second pastry
disk. Using small biscuit cutter or rim of small juice
glass, cut out circles from rolled dough. Place circles
on baking tray and return immediately to refrigerator or
freezer to keep chilled. (Do not re-roll scraps of extra
pastry dough, they will become tough. Bake on separate
baking sheet to snack on with ice cream.)
Once bottom crust has baked, and filling has cooled,
pour gooseberry filling into bottom crust. Slice 4
tablespoons of butter on top of filling, then decorative
layer of pastry circles in concentric pattern, leaving a
hole in the middle and around the outer edge. Brush top
disks with beaten egg/milk mixture. Use aluminum foil
strips, or pie guard over crust. Return to oven and bake
for 35 to 50 minutes, or until juices are vigorously
bubbling. (Be sure to place a baking sheet on rack below
pie to catch any spilling juices. There will be some.)
Allow pie to cool completely before serving.
Serves 8. (according to whom? UDD)
From:
http://beekman1802.com
Uncle Dirty Dave's Kitchen
MMMMM
... It ain't over, but the fat lady is clearing her throat.
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