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My Swiss Cooking Mag
http://cookaholics.org/viewtopic.php?f=8&t=1022		 Page 4 of 4
Author:  Jenny [ Fri Jan 28, 2011 2:22 pm ]
Post subject:  Re: My Swiss Cooking Mag
Yes, thank you for posting these recipes, Mary! This last one sound really intriguing to me.
As for jelly sugar, no I don't have access to this. I do make a lot of jam (60-80 pints per year, my DD and DH are jam heads and I give away many jars for gifts) so I could always wing it. The combination of grapefruit and banana sounds unusual and good to me. I've googled, but no such beast is coming up in my search.

Thanks again for sharing!
Author:  marygott [ Sat Jan 29, 2011 10:02 am ]
Post subject:  Re: My Swiss Cooking Mag
Jen, I will give the recipe as written, I can't imagine it would be such a far stretch to adapt it. Let me know if you make it, it sounds interesting.
Makes 4 glasses
1 lemon
750 g (25 oz) bananas
1 k (2.2 lb) pink grapefruit
low sugar jelly sugar 2:1

Juice the lemon and put into a bowl
Chop half the bananas, add to the lemon juice and mash. Thinly slice remaining bananas and add to the mash.

Halve the grapefruit and remove the flesh. Cut into small cubes. Squeeze juice remaining in the grapefruit halves. Add juice and fruit to the bananas.

Weigh the mixture and divide the weight by 2. Add this amount of jelly sugar to the fruit.

Put the mixture into a pan and bring to a simmer while stirring then allow to simmer for 2-4 minutes.

Fill the glasses to the edge and close.


Doesn't this just sound perfect for an English muffin?

Mary
Author:  marygott [ Tue Jan 29, 2013 3:35 pm ]
Post subject:  Re: My Swiss Cooking Mag
This has not excited me lately but this month's issue piqued my interest. I made risotto with arugula, taleggio and peas tonight. It was pretty yummy but I wish I would have had a riper cheese. I think the next thing I make will be a chicken breast stuffed with basil and that candied orange stuff that is in fruit cake (blanched first) and then wrapped in prosciutto.

Mary
Author:  Amy [ Tue Jan 29, 2013 6:10 pm ]
Post subject:  Re: My Swiss Cooking Mag
Mary,

Not sure if your recipe calls for blanching the orange peel three times, (just like garlic, changing the water in between each blanching), but that's what I do when I make candied orange peel, which I make about six times a year.

Amy
Author:  phoenix [ Tue Jan 29, 2013 11:23 pm ]
Post subject:  Re: My Swiss Cooking Mag
Yum! Thanks Mary!
Author:  marygott [ Wed Jan 30, 2013 3:18 pm ]
Post subject:  Re: My Swiss Cooking Mag
Amy,
The recipe calls for blanching store bought candied orange peel to get rid of some of the sweetness. I am making it tomorrow so will let you know how it comes out. I have only made candied orange peel once but it was very good.
Are you supposed to blanch garlic 3 times as well? Never knew that. I am not sure if I ever blanched garlic.
There is also a recipe for baby chickens roasted on sauerkraut and oranges that looks interesting as well. What are those chickens called? Here they are "Mistkraetzeli" (shit scratchers) and coquelet in French.

Mary
Author:  wino [ Wed Jan 30, 2013 4:15 pm ]
Post subject:  Re: My Swiss Cooking Mag
Okay, there went that glass of wine... :!: :lol:

I swear I'm gonna visit ya someday!

BTW, Wiki spells this without the 'e' and adds an 'r'... "Mistkratzerli" :roll:
Author:  marygott [ Wed Jan 30, 2013 4:42 pm ]
Post subject:  Re: My Swiss Cooking Mag
Wikipedia is right about the r. I am right about the ae as it is spelled with an รค, which can also be written as "ae". Guess it is a draw.

You should come to visit. I will make you a shitty chicken.

Mary
Author:  phoenix [ Wed Jan 30, 2013 10:34 pm ]
Post subject:  Re: My Swiss Cooking Mag
:lol: :lol: :lol:
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