The message <g0mau2$cml$1@[EMAIL PROTECTED]
>
from nmm1@[EMAIL PROTECTED]
(Nick Maclaren) contains these words:
> |> Dunno. At what stage do you cut angelica for angelification? And
what's
> |> the process, IYWBSK.
> Now. Before it has started to go too stringy, but not too young.
> Cut it into sections and at least once lengthwise, and simmer it
> in a 1 lb / 1 pint syrup until slightly softened. Leave it in
> and, over the next week or so, remove it, reduce the syrup to
> strengthen it, and bring it back to the boil. Usually, then
> remove it and dry it on a rack. Keep the syrup, which is very
> good in fruit salad and other dishes.
> However, I find that it goes mouldy (God alone knows what they
> put in the lurid coloured commercial stuff to stop that), and we
> usually use it 'wet'. So I shall be putting it in jars covering
> it with syrup, and seeing how that goes.
> One of the dishes I invented is angelica ice cream. Use the stems,
> soaked in syrup and chopped coarsely, and the syrup to sweeten.
> Add some Chartreuse to taste. First class. And easy to make.
> You can't use the commercial stuff, as there is too much dye in
> it to be either palatable or safe.
Ta. Saved for next year, as my angelica seedlings are around two inches
high...
--
Rusty
Direct reply to: horrid dot squeak snailything zetnet point co period uk
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