• Re: Pick Your Own (2nd half)

    From Dave Drum@1:18/200 to Ruth Haffly on Fri Feb 24 06:43:36 2023
    Ruth Haffly wrote to Dave Drum <=-

    We never had the gooseberries, don't know if they would grow in the
    area I grew up in or not. I've read about them, may have had them a
    time or two but haven't had the opportunity to do anything much with them--yet. (G)

    Gooseberries grow as far north as Maine - where they are/were outlawed
    as being an intermediary host to pine rust. How Stuff Works tells us:

    "Gooseberries are divided into two major groups: European (Ribes grossularia var. uva-crispa) and American (Ribes hirtellum). They are hardy fruits that thrive in cool, humid climates. Germany, Russia,
    Poland and Scandinavia typically grow gooseberries on large,
    commercial plantations, while gooseberries are often planted in
    smaller pick-your- own operations across the U.S. and Canada,
    according to Science Direct.

    From my own knowledge - gooseberries come in a full range of colours.
    The ones on our land were the green variety which are quite tart in
    the wild. Stupormarkup gooseberries are larger and insipid since they
    have been bred for shipping and shelf life.

    I've seen the green ones, never bought any. I'll try to remember to
    check out the farmer's market this spring/summer, see if I find any
    there.

    That's the best place. Leave the ones in the stupormarkup produce bins
    where they are.

    Title: Old Fashioned Gooseberry Pie
    Categories: Pastry, Fruits, Pies, Citrus
    Yield: 6 Servings

    Pie is the only recipe I've ever seen for using gooseberries. Would
    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. Dahl
    --- MultiMail/Win
    * Origin: Outpost BBS * Johnson City, TN (1:18/200)
  • From Ruth Haffly@1:396/45.28 to Dave Drum on Sat Feb 25 21:30:49 2023
    Hi Dave,

    I've seen the green ones, never bought any. I'll try to remember to
    check out the farmer's market this spring/summer, see if I find any
    there.

    That's the best place. Leave the ones in the stupormarkup produce bins where they are.

    Saw something about the red ones in the paper yesterday. Had enough
    going on that I don't recall exactly what tho.


    Title: Old Fashioned Gooseberry Pie
    Categories: Pastry, Fruits, Pies, Citrus
    Yield: 6 Servings

    Pie is the only recipe I've ever seen for using gooseberries. Would
    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


    Sounds different--but good.

    ---
    Catch you later,
    Ruth
    rchaffly{at}earthlink{dot}net FIDO 1:396/45.28


    ... gnorw og... gnorw og... gnorw og nac gnihton

    --- PPoint 3.01
    * Origin: Sew! That's My Point (1:396/45.28)