Text 5554, 93 rader
Skriven 2011-01-05 22:44:00 av JIM WELLER (1:123/140)
     Kommentar till en text av GLEN JAMIESON
Ärende: GRAPES  01217
=====================
Last year you said...

 GJ> whatever is in season and cheap
 
 JW> So do I, for many things. Not orange juice or coffee though.

 JW> Although my idea of local includes Alberta and B.C.

 GJ> Coffee is not seasonable, as far as I know.

True. I was combining the concepts of seasonal and local when I
said that.

 GJ> Unfortunately my orange tree hasn't produced much
 GJ> fruit this year, because of the earlier drought.

Our orange tree hasn't produced much fruit since Neekha chopped it
down. She started it from seed, indoors of course, when she was one
and waited six long years, practically her whole life, for it to
blossom. The fruit was nasty, sour and bitter.

From the Sunkist site: "Plant a citrus seed from a Valencia orange
and what do you get? A Valencia orange tree just like the one your
seed came from? Nope! You can never be sure exactly what you'll get. 
Citrus growers propagate by grafting or budding instead of by seed.
They plant trees that are put together from two different sources.
The rootstock comes from a tree that is known for special qualities
like disease resistance, while the scion comes from a tree known for
its quality of fruit. After the rootstock is a year old, a single
bud is taken from a branch of the desired scion variety and inserted
into the bark of the young seedling. This bud grows into the top of
the tree that produces the fruit."

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Orange-Rum Roast Duckling
 Categories: Holiday, Duck
      Yield: 4 Servings
 
      4 lb Dressed duckling
  1 1/2 ts Ground tarragon
    1/2 ts Salt
    1/8 ts Pepper
      1    Stalk celery
           Cut into 2-inch pieces
      1    Carrot; scraped
           Cut into 2-inch pieces
      1    Apple; cored
           And coarsely chopped
      2 tb Chopped green onions
    1/2    Thin-skinned orange;
           Seeded, coarsely ground
      1 tb Butter; melted
    1/3 c  Orange marmalade
    1/4 c  Firmly packed brown sugar
      3 tb Rum
 
  Remove giblets and neck from duckling; reserve for other uses, if
  desired. Rub cavity of duckling with tarragon, salt, and pepper;
  stuff with celery, carrot, and apple. Close cavity of duckling
  with skewers; truss. Prick skin with a fork at 2-inch intervals.
  Place duckling, breast side up, on rack in a shallow roasting pan.
  Cover and bake at 375 F for 1 hour. Insert meat thermometer in
  thigh, making sure it does not touch bone. Cover duckling loosely
  with aluminum foil; bake an additional 1 to 1 1/2 hours or until
  meat thermometer registers 185 F. Let cool to touch.
  Strain drippings, reserving 2 tablespoons; set aside.
  
  Remove and discard stuffing; halve duckling by cutting down both
  sides of backbone as close as possible to bone. Cut duckling in
  half down breast sides, removing breast bones. Place duckling
  halves in a baking dish; set aside, and keep warm.
  
  Saute green onions and orange in butter until tender; stir in
  reserved drippings, marmalade, and brown sugar. Bring to a boil.
  Cook 5 minutes; stir constantly. Stir in rum. Spoon over duckling.

  Recipe by: The Southern Living Cookbook, 1987
  
  From: Gail Shermeyer
 
MMMMM

Cheers

YK Jim


... I'm at a loss for words.. Someone keeps deleting them.

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