Text 6303, 102 rader
Skriven 2006-10-08 22:09:00 av JIM WELLER (1:123/140)
     Kommentar till en text av BARBARA MCNAY
Ärende: Juniper berries
=======================
 -=> Quoting Barbara Mcnay to Glen Jamieson <=-

 BM> This reminds me of a question I have wanted to ask.  I have no idea
 BM> what juniper berries taste like

They taste like gin smells but with astringent, resinous, turpentine,
bittersweet, piny, spicy notes.

They are very good with venison, pork and sauerkraut. You can pick up a
small bottle in the spice aisle of larger stores or gather your own.
They are common including in urban areas. There are 60 species of
juniper around the world, some tastier than others, but none are
poisonous. You want the aromatic dark purple second year berries, not the
first year green ones.

Tieing into two other threads....

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Potato Pancakes with Juniper
 Categories: Pancakes, British
      Yield: 6 Servings
 
  1 1/2 lb Potatoes
           Salt & pepper
      1    Orange (grated zest only)
      6    Juniper berries (or more)
           Butter or oil
 
  Peel and grate the potatoes. Season with salt, pepper, the finely
  grated orange zest and the pulverized juniper berries. Divide into six
  flattened heaps and fry in batches in a mixture of butter and oil
  until golden-brown and crisp on both sides. Drain on crumpled kitchen
  paper and keep the pancakes hot (uncovered) in a low oven while you
  cook the rest. Source:
  
  Philippa Davenport in "Country Living", November 1988.
  Typed for you by Karen Mintzias
 
MMMMM

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Herring with Potato and Beetroot Salad
 Categories: British, Salads
      Yield: 6 Servings
 
      6    Fresh herrings
     75 ml Olive oil
      1    Onion; sliced
      1 tb Fennel
      6    Peppercorns
    125 ml White wine vinegar
      2 ts Salt
      1    Lemon juice
    125 g  Sugar
     12    Juniper berries
     75 ml Gin
           Chopped chives to decorate
           FOR THE SALAD:
    100 g  Cooked potato; sliced
    100 g  Cooked beetroot; diced
      2 tb Yoghurt; natural
      1 tb Chives; chopped
    1/2    Lemon juice
           Salt and pepper
     25 g  Sugar
     75 ml Butter; melted
 
  Fillet the herrings, wash and pat dry. Rub over with salt and lay in a
  bowl. Squeeze over the lemon juice, then add all the other
  ingredients, leave for at least 8 hours within the marinade. To serve,
  remove the marinade and place on top of the diced beetroot and sliced
  potato salad.
  
  For the salad: Slice the potato and drizzle with a little of the
  herring marinade. Mix the sliced beetroot with the chopped chives,
  yoghurt, butter, sugar and lemon juice and chill.
  
  To serve: Overlay the potato on a plate in a circle. Place a cutter in
  the centre of the potato ring and fill with the beetroot mixture.
  Press to hold the shape and remove the cutter. Place the herring over
  the top and serve.
  
  SelecTV Cable Limited.
  Carlton Food Network
  http://www.cfn.co.uk/
  
MMMMM
 

Cheers

Jim, in Yellowknife




... Is pine sented insecticide really such a good idea?
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