Subj : verry berry
To   : Dave Drum
From : Ben Collver
Date : Sun Jul 13 2025 09:54:34

 Re: Cranberry Walnut Relish
 By: Dave Drum to Ben Collver on Sun Jul 13 2025 11:15:00

DD> My favourite "uncommon" berry is the gooseberry. And just the wild ones,
DD> not the bland, oversized, over-sweet cultivated versions. The "goose"
DD> has bugger-all to do with the guard bird ofnthe same name. "The goose
DD> in gooseberry has been mistakenly seen as a corruption of either the
DD> Dutch word kruisbes or the allied German Krausbeere,[4] or of the
DD> earlier forms of the French groseille. Alternatively, the word has
DD> been connected to the Middle High German krus ('curl, crisped'), in
DD> Latin as grossularia.
DD>
DD> More thaan you ever wanted to know, I'm sure.  Bv)= Have a nice slice
DD> of pie and a beverage .....

Thanks for the lesson in etym-gooseberryology. :-)

The wild goosberries around here taste good but have a spiky/spiny skin.
So I split them open and suck the innards out.

Another high altitude wild berry is blackcurrants.  I love their strong
flavor.  The discount grocery store sells "Danish" blackcurrant
preserves that were actually made in Poland.  The ingredient list
includes "glucose syrup."  I am curious how "glucose syrup" is actually
made.  I figure it's the European equivalent of "corn syrup," which is
industrial conversion of raw starch to sugar.

MMMMM----- Recipe via Meal-Master (tm) v8.06

     Title: Mary Berry Blackcurrant Pie
Categories: British, Pies
     Yield: 8 Servings

     4    Eggs; free-range
     1 c  Sugar
     1 c  Plain flour
   1/3 c  Corn meal
     1 ts Baking powder
     1 ds Vanilla extract
     1 c  Blackcurrants
          Butter or oil; to grease

 Preparation time: 20 minutes
 Cooking time: 40 minutes

 A nostalgic British pie filled with tart blackcurrants, soft
 sponge-like batter, and the taste of childhood summers--perfect with
 cream or custard.

 Beat eggs, sugar, and vanilla until thick and pale.

 Mix in flour, corn meal, baking powder.

 Grease a 9" pan and preheat oven to 180^0C (350^0F).

 Pour half batter, add berries, pour rest on top.

 Bake for 40 to 45 minutes until golden and set.

 Cool 10 minutes before serving. Dust or drizzle as you like.

 Recipe by Imen Dridi

 Recipe FROM:
 <https://britishchefstable.com/mary-berry-blackcurrant-pie/>

MMMMM

You are viewing proxied material from endofthelinebbs.com. The copyright of proxied material belongs to its original authors. Any comments or complaints in relation to proxied material should be directed to the original authors of the content concerned. Please see the disclaimer for more details.