Text 30543, 81 rader
Skriven 2009-10-30 23:17:00 av Dale Shipp (1:261/1466.0)
     Kommentar till en text av Ruth Haffly
Ärende: Re: Berries
===================
 -=> On 10-29-09  14:54,  Ruth Haffly <=-
 -=> spoke to Dale Shipp about Berries <=-

 RH> I checked my 3 usual "go to" references for information about freezing
 RH> strawberries: Stocking Up (Rodale Press), Ball Blue Book and
 RH> Preserving Summer's Bounty by Marilyn Kluger (ISBN# 0-87131-266-2). 
 RH> All of them said to wash the berries and take the caps (hulls) off. 
 RH> The preferred way was to do them in syrup or dry pack in sugar; I've
 RH> done the latter, slicing the berries since I know freezing them whole
 RH> doesn't give pretty berries when they're thawed.  Sorry I can't give
 RH> you any more suggestions but that's what I've done over 30 some years
 RH> of putting them up.

Slicing and sugar sounds like a good idea.  Normally when we get fresh
strawberries from the store, we slice and sugar them -- then let them
sit for about a hour to draw out the juices.

This particular batch of strawberries was frozen whole.  We ended up
using them in home made ice cream.  Most of them we pulverized in a baby
cusinart, but kept a few whole ones to add to the mix at the very end.
The first worked out well, but the whole ones sank to the bottom and
turned back into solid lumps of strawberry ice.  If they had been sliced
they'd have had a better chance of staying suspended in the ice cream
and not being just an ice blob.


MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Island Calalu Soup
 Categories: Soup, Rastafarian
      Yield: 5 Servings
 
  1 1/2 c  Sliced fresh or frozen okra
      2 tb Canola or sunflower oil
      1 lg Onion; diced
      1 ts Cumin seeds
      2    Tomatoes; chopped
      1 c  Diced eggplant
      1 c  Diced butternut squash
      3 c  Water or vegetable stock
      1 lg Bunch spinach or "calalu"
           -- washed and chopped
      2 tb Chopped fresh thyme
  1 1/2 ts Coriander powder
    1/2 ts Cinnamon
      1 ts Black pepper
      2    Dried red chilies (optional)
      1 c  Coconut milk
      2 tb Peanut butter
           Salt to taste
 
  'Calalu' is not only the name of this popular Caribbean soup, but the
  word used for the taro or amaranth leaves that are part of the
  ingredients.
  
  Heat the oil in a soup pot and saute the okra on medium-high for 3
  minutes.  Add onion and cumin and cook 5 minutes longer, until onion
  is tender.  Add tomatoes, eggplant, squash and water or vegetable
  stock. Bring to a boil, then turn down heat and cover.  Let simmer 20
  to 30 minutes, until broth has thickened.
  
  Split and seed chilies, if using, and add to soup with spinach, thyme,
  coriander, cinnamon, black pepper. Add coconut milk and let soup
  simmer gently, uncovered, about 15 minutes.
  
  Stir in peanut butter, taste and season with salt.  Let simmer 5
  minutes before serving.
  
  Adapted by Karen Mintzias from a recipe in Veggie Life (July '98)
  
  From: Karen Mintzias                  Date: 07-06-98
  Vegetarian
 
MMMMM


... Shipwrecked on Hesperus in Columbia, Maryland. 23:23:29, 30 Oct 2009
___ Blue Wave/DOS v2.30

--- Maximus/NT 3.01
 * Origin: Owl's Anchor (1:261/1466)