Gremolata
Yield: 1 Batch
Ingredients:
- 2/3 c Finely chopped fresh parsley
- 2 Garlic cloves; minced
- 1 1/2 tb Grated lemon rind*
Instructions:
*I coarsely chopped some I'd frozen and processed in a mini-Cuisinart. Took about 3 pieces. Combine and mix all ingredients together thoroughly. Best if made at least 30 minutes in advance to allow flavors to blend. Yield: 2/3 cup. Note: This stuff is delicious! I keep some on hand most of the time. Ogden writes: "A traditional Italian condiment we love it as a quick and healthy topping for lightly buttered baked potatoes plain broiled chicken or any mild-flavored veal dish." (Would also be good on fish or French bread and possibly grilled hamburgers.) From 1991 "Shepherd's Garden Seeds Catalog pg. 42.
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Title: GRENADINE (POMEGRANATE SYRUP)
Categories: Beverages, Fruits
Yield: 2 Cups
2 Pomegranates, medium-large*
2 1/2 c Sugar
1/2 c ;Water
*When choosing pomegranates, reject any with a brownish area on the
blossom end; such discoloration indicates the beginning of spoilage
and off-flavor. Cut pomegranates open crosswise and pry out the
fleshy crimson seeds (the red part is actually the pulpy envelope
around a seed), using the tip of a blunt knife. Be careful not to
include any fragments of the cottony white pulp in which the seeds
are embedded, as it is bitter. You should have about two cups of
seeds. Using a food processor or blender, chop the seeds with the
sugar and water just long enough to make a rough puree. Don't attempt
to make a smooth mixture; it's necessary only to break open the pulpy
membranes. Pour the puree into an earthenware or glass bowl; cover it
with a cloth. Let stand at room temperature for 3 days, stirring it
daily. If the weather is extremely hot, refrigerate the puree after
24 hours. Line a sieve with dampened, very fine nylon net or two
layers of dampened fine cheesecloth and set it over a saucepan of
stainless-steel or other nonreactive material. Filter the pomegranate
syrup into the pot, allowing it to drip without pressing on the pulp.
This will take a few hours; you can speed matters up by tying the
cheesecloth lining of the sieve into a bag and suspending it above
the pot after the initial flow of juice has slowed down. When all the
juice has dripped through, discard the seedy pulp. Bring the syrup to
a bare simmer (180 F) over medium-low heat, then reduce the heat to
very low and scald the syrup, using a candy/jelly thermometer and
watching to be sure you keep the temperature below 200 F, for 3
minutes. Skim off any foam, then funnel the syrup into a sterilized,
dry bottle. Let the syrup cool, then cap or cork the bottle (use a
new cork only) and store it in the refrigerator. To seal the syrup
for pantry storage, funnel it into hot, clean half-pint canning jars.
Seal with new two-piece canning lids according to manufacturer's
directions. Following the method for a boiling-water bath, but
keeping the water at simmering temperature (190 F), process the jars
for 15 minutes. Cool, label, and store. Yield: About 2 cups. Keeps in
either the refrigerator or, after canning, in the pantry for at least
a year.
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MMMMM----- Recipe via Meal-Master (tm) v8.05
Title: GRENADINE SLICES
Categories: Breads
Yield: 6 Servings
1 Portion Four-Way Sweet 1/2
-cup grenadine syrup
*Use Grated Raw Potato Starter
Bread Dough 1 cup Grape-Nuts Cereal
As soon as the bread dough has started to rise mix the syrup and
grape-nuts together so that the cereal will have time to soak up all
the syrup. Roll the dough out quite thin to about 20 x 10 inches. Cut
in two crosswise. Spread filling thinly over the surface leaving a
2-inch strip along one side of each square. Fold over this bare strip
onto filling and continue folding until a flat roll is formed. Lay
both rolls lengthwise on 10 x 15 inch cookie sheet with seam on
underside. Flatten them by rolling with the pin until they are about
3-1/2 inches wide and as long as the pan. Do this gently so that the
filling does not break through. Brush tops with soft butter. Let
stand in warm place until light. Bake in oven preheated to 325 about
45 minutes until the crust has a beautiful bisque tint. Glaze while
still warm with a powdered sugar and White Wine frosting. If
available, decorate with a row of candy raspberries down the center
of each roll so that there will be one on each 1- 1/2 inch to 2 inch
slice. (If rolls are to be frozen for later use wait until they have
been thawed and warmed to glaze and decorate.)
White Wine Frosting: 2 Tbsp. soft butter 2 Tbsp. white wine 1 1/2 cup
powdered sugar 3 drops Waldmeister Essence* and a drop or tow of green
coloring or 1/4 tsp. Rose extract and a drop or two of red coloring
Beat butter, wine and sugar together until smooth. Add preferred
flavoring and carefully add the coloring for a very delicate tint.
*Lekvar-By-The-Barrel 1577 First Avenue New York, N.Y.
10028 (Catalog)
From: Breads and Coffee Cakes with Homemade Starters Shared By: Pat
Stockett
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MMMMM----- Recipe via Meal-Master (tm) v8.05
Title: GRENADINE SYRUP
Categories: Beverages
Yield: 1 Servings
1 c pomegranate juice
1 c sugar
Boil equal parts pomegranate juice with sugar until slightly
thickened. Cool and store in jar in the refrigerator.
Recipe By : Country Living Magazine, October 1994
From: Sharon L. Nardo"
