To me, honey has somewhat different characteristics
than even the thickest syrup, so I'd have to be
extra careful or at least thoughtful in the adaptation.
I know you have to cut other liquids by about a quarter cup (or increase
some of the dry ingredients but I forget by how much. There are other
tweaks that have to be made as well.
It's more than that - the total volume of honey
is not quite that of sugar and liquids, but I
forget exactly why or how much difference.
Right now we've got some SC peaches in the fridge, bananas on the counter and mangoes in the hanging basket. The combo would make a
good > fresh fruit salsa but not a butter.
I could see a peach butter (waste of peaches unless they
were second-rate) and a banana butter, but not a peach-and-
banana butter.
No, neither can I. Don't actually see a banana butter but a mango one
would probably be tasty.
Either should be easy enough to formulate. Orange juice
might go well in either as well.
Somewhat different from the way I do red cabbage; I use a recipe
from a > Bavarian cook book Steve was given when he had a TDY
assignment in Augsburg.
I've made braised red cabbage a bunch of times, never
using a recipe, but it's ended up tasting right every
time (also, it depends on what else the meal consists of).
I usually make it to go with sauerbraten. Seems like every fall, when
the weather turns cool, I make it---with extras going into the freezer
for enjoying later on, without a lot of fuss.
I discover that sauerkraut too freezes well.
Interesting, that never happened in the No Man's Land with the
Berlin > wall.
The area around the Berlin wall was narrow, urban, deforested,
and uninteresting. The DMZ is over 2 miles wide.
Berlin Wall went around the city but there was another barrier between
East and West Germany. I don't know how wide the No Man's Land was in
other areas but there was probably a good bit of fencing, at least, in
other than urban areas. Probably some wildlife in those areas also.
Probably, but I'm thinking that the vegetation was kept down.
Hambak Steak
categories: Korean, Japanese, Salisbury, German, hambagu, main, beef
Interesting combination of cultures here.
Also English or at least Anglo-American.
Yogurt and cardamom sorbet with brown butter and poppy seed biscuits Categories: British, dairy, dessert
Servings: 8 to 10
h - For the sorbet
100 g golden caster sugar
4 ts runny honey
6 cardamom pods, bruised
1/4 orange, zest of
600 g plain natural yogurt
h - For the shortbread
150 g unsalted butter
75 g golden caster sugar, plus extra for sprinkling
150 g plain flour
75 g cornstarch
1 pn salt
1 Tb poppy seeds
To make the sorbet, place the sugar and honey in a pan
with the cardamom pods, the zest and 4 Tb water. Place
over low heat and bring to a gentle simmer. Cook 3 or
4 min, or until the syrup begins to thicken slightly.
Remove from the heat and set aside to cool.
Put the yogurt in a mixing bowl. Strain the syrup
through a sieve on to the yogurt and whisk thoroughly.
Pour into an ice-cream machine and churn until soft set.
Transfer to a plastic container, cover and place in the
freezer until frozen (3 to 4 hr).
To make the shortbread, heat the oven to 170C/350F.
Place the butter in a pan over low heat. Shake the pan
once in a while to stop the butter spitting. Cook 5 to
6 min, until the butter smells fragrant and nutty and
you see the solids browning on the base of the pan.
Skim any foamy bubbles from the top. Place the sugar
in a bowl, then pour over the butter, leaving the
solids in the base of the pan. Mix well. Combine the
flour, cornstarch and salt in a separate bowl, then
add to the butter and sugar mixture. Use a spatula to
bring everything together to a soft dough. Spread the
dough evenly over a nonstick 25x15 cm baking tray.
Press it level with a spatula.
Bake in the oven for 15 to 20 min until golden. Remove
from the oven and sprinkle with caster sugar and the
poppy seeds. Use a knife to score the biscuit into
rectangular fingers. Allow to cool.
Remove the sorbet from the freezer 15 min before
serving. Give each person a spoonful with a crumbly
biscuit alongside.
after Gill Meller via guardian.co.uk
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