Subj : Re: verry berry
To   : Ben Collver
From : Dave Drum
Date : Wed Jul 16 2025 10:41:00

-=> Ben Collver wrote to Dave Drum <=-

 BC>   Re: Re: verry berry
 BC>   By: Dave Drum to Ben Collver on Tue Jul 15 2025 05:37:43

 DD> And yours are red. But that makes today a good day. I've learned 
something
 DD> new. I mark any day I learn something new as a good day.

 BC> Hooray!

 DD> Then we have razzleberries....

 BC> I have never eaten raspberry chicken, but i've seen photos in cooking
 BC> magazines of various dishes with raspberry sauce poured over the plate
 BC> in showy ways.  I associate it with gourmet cooking.

 BC> I did once make seedless raspberry jam by hand, and with the right
 BC> tool it's fairly easy: a cone-shaped canning sieve with wooden
 BC> rolling masher.  A stand-less version is shown on the bottom of the
 BC> following page.

 BC> https://en.wikipedia.org/wiki/Chinoise

A coarse chinois strainer then. If I'm just going for mashing up the 
berries and ditching the seeds I'm more likely to use a Foley Food Mill.

https://www.thespruceeats.com/best-food-mills-5078763

 BC> MMMMM----- Recipe via Meal-Master (tm) v8.06

 BC>       Title: Rashberry Cream
 BC>  Categories: Desserts
 BC>       Yield: 1 servings

 BC>       1 c  Heavy cream
 BC>     1/4 c  Sugar *
 BC>       1    Egg; 1/2 yolk removed
 BC>     1/4 c  Grape juice (or currant
 BC>            - juice if you can get it!)
 BC>       1 c  Raspberries; fresh or
 BC>            - frozen; whole or mashed or
 BC>            - pureed or de-seeded, etc. *

IOW *any* razzleberries. Run withwhat ya brung..

Then we have lingoinberries ... " Small, deep ruby in color and tart, 
this fruit is the Scandinavian equivalent to North American cranberries 
in terms of both taste and use. They also come from the same family of 
plants. The berries grow abundantly on low-lying evergreen bushes in 
acidic soul throughout Scandinavian and northern North American forests 
(New England, the upper Midwest, Pacific Northwest, and Canada)."

cribbed from "The Spruce Easts" Recipe from Good Housekeeping

MMMMM-----      Recipe via Meal-Master (tm) v8.06

      Title: Swedish Meatballs w/Lingonberry Sauce
 Categories: Pork, Breads, Fruits, Spices
      Yield: 24 meatballs

    500 g  Pork mince
     50 g  Dried breadcrumbs
      1 md Egg
    1/4 ts Freshly grated nutmeg 
    1/2 ts Ground allspice 
    150 g  Lingonberry jam

  In a medium bowl mix pork mince, dried breadcrumbs, egg,
  freshly grated nutmeg, ground allspice and plenty of
  seasoning. Divide and roll into 24 balls and arrange on
  a baking tray lined with baking parchment. Chill for
  30min to firm up.

  Set oven to 200ºC/180ºC fan (400ºF/365ºF) gas mark 6.
  Brush balls with 1tbsp olive oil and cook for 20min,
  until golden and cooked through. 

  Meanwhile, in a small serving bowl mix lingonberry jam
  and 2 tb just-boiled water. Serve the meatballs with
  cocktail sticks to skewer and the sauce alongside. 

  By The Good Housekeeping Cookery Team

  RECIPE FROM: https://www.goodhousekeeping.com

  Uncle Dirty Dave's Archives

MMMMM


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