We'll figure out something sometime.
I'm sure we will... And just a heads up... I leave tomorrow for the Pond
for another almost week, so I'll be not around either bbses or email for
the duration... Then I'll be home for less than a week before I head off
Thanks for the heads-up.
for my family's camping (also without internet access).... I'll try to
stay as current as possible in between, and will be taking the 'puter
with me both trips to be catching up on messages while away...
We're counting on that - the echo operates ons a
delicate balance.
the berries, very sad.... While up at the Pond with the kid, he bought
a couple quart boxes of strawberries (probably Driscoll, don't remember from where) at the ALDIs there in Potsdam... He ended up gifting me with one of those boxes, as they were starting to go earlier than he
expected, and needing eating right away...
I find that about to go industrially farmed berries can
improve a bit in flavor shortly before their demise.
I'm not sure that these were doing so....
I've found often enough that peaches go from unripe to
rotten without passing through the yummy stage.
I decided mine needed heavy cream to be edible... at least in that quantity... :)
That treatment doesn't hurt.
It certainly didn't... :)
Today's berries were giant and beautiful, both the
blacks and the blues - and they both were almost
totally lacking in flavor. Not sweet either. I
think possibly Driscoll's again (they were bulk).
At home, I might have halved them and sprinkled sugar on them, then let them steep in the fridge for a day or so before using on biscuits.... :)
Or perhaps made jam.
Possibly, but that's generally more effort than I put out... :)
Jam is almost bizarrely easy to make, and if it doesn't
set up, you can call it syrup.
They probably were exported somewhere, too... not a very good advertisement of quality, to be sure... I remember hearing of such,
but I don't recall what the brand was, either....
Whatever possesses people to do that, I mean sacrifice
their own good name and that of others for a fleeting
and short-term bankability.
No clue at all... seems so counter-productive....
Some people are as short-sighted in insight as
I am in eyesight.
---------- Recipe via Meal-Master (tm) v8.01
Title: Speculaas
Categories: Cookies, Ethnic
Yield: 24 servings
4 c Flour 1 pn Nutmeg
1 c Butter 1 pn Ginger
1 1/2 c Brown sugar 1 pn Black pepper
1 ts Salt Milk
4 ts Baking powder Blanched almonds
(opt.); OR
1 ts Cinnamon Candied fruit peel
(opt.)
1 pn Cloves
Speculaas are a traditional Dutch biscuit or cookie baked on St.
Nicholas'
Eve (Dec. 5).
PREHEAT OVEN TO 325F. Mix all ingredients but the almonds and candied
fruit
peel together. Add milk until it makes a stiff paste that can be rolled
out. Roll into sheets and then press blanched almonds and chopped candied
peel on top, if you desire. Cut into rectangles roughly 2-by-4-inches and
transfer to a greased cooking sheet. Bake until light brown.
MARION CUNNINGHAM
PRODIGY GUEST CHEFS COOKBOOK
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