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| | From:  dizzy520 (Original Message) | Sent: 8/18/2006 7:47 PM |
Juniper available september to february found commonly in britain, mainly on moutains in the south. A small tree like a shrub, with reddish shreading bark, and prickly evergreen foliage. the berrys start as green gradually to blue black over a period of two years. The fruits are best picked before they are ripe. they are often used as flavoring for marinades, as a dry rub for lamb, pork, beef and game, as a coffee substitute. but they are best known as the prime flavouring agent in gin. |
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Rowan August to september Found in woodlands or open places. A native deciduous tree with silver grey bark. the fruit start yellow in late july, turning orange then scarlett in august. The fruit is best picked in october when fully ripe.The berries can be eaten raw, but they are bitter !! They go well in preserves syrups wine or soups. they have a low peptin level so jams , jellies benefit from having apple in to help them set. |
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POTATO GRATIN WITH JUNIPER 1 1/2 teaspoons juniper berries* 1 cup heavy cream 3/4 stick (6 tablespoons) unsalted butter, melted 1 1/4 teaspoons salt 3/4 teaspoon black pepper 2 lb russet (baking) potatoes (about 4) Special equipment: an electric coffee/spice grinder; an adjustable-blade slicer; a 2-qt flameproof shallow baking dish
 Put oven rack in middle position and preheat oven to 375°F. Finely grind juniper berries in grinder. Whisk together cream, butter, 1 1/4 teaspoons ground juniper (discard remainder), salt, and pepper in a large bowl until combined. Peel potatoes and cut into 1/8-inch-thick slices. Fold potato slices into cream mixture and transfer to baking dish, spreading evenly. Cover tightly with foil and bake until potatoes are very tender, 50 minutes to 1 hour. Preheat broiler. Remove foil and broil potatoes 2 to 3 inches from heat until golden, about 6 minutes. Let stand 10 minutes before serving. *Available in the spice section of some supermakets.
Makes 4 to 6 side-dish servings.
Gourmet
September 2005
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Rowan Sorbet - 250ml HIGHLAND SPRING STILL MINERAL WATER
- 250ml ROWAN PUREE
- 150g CASTER SUGAR
- 100ml ROWAN JELLY
- 10g LEMON THYME
- Juice of 1/2 LEMON
Dissolve the sugar and the rowan jelly in hot Highland Spring, making sure that no sugar crystals are left. Infuse the lemon thyme. Add the fruit puree and lemon juice then mix through the stock syrup thoroughly. Place in ice-cream machine and freeze for 30-40 minutes. Note: If you don't have access to an ice-cream machine, you can place it into the freezer then whisk every half hour until it reaches sorbet consistency. |
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Elderflower Jam
1 Kg elderflower berries
800 g sugar (less than that would mean it won’t keep well)
Wash and weight the berries, put them in a pan and add sugar, some lemon or orange juice and eventually lemon zest. Let stand while you wash, rinse and warm up your jars.
Then, stirring, bring slowly to the boil and cook, always stirring until a drop of jam does not “run�?when put on a plate (or your usual method for testing jams).
Put in jars while still warm and close.
Eliana says they are good mixed with tart apples, always doing 800 gr sugar per kilo fruit.
Cooking time is similar to that of bilberry/ whortleberry jam, about 15-20 minutes, but the main thing is to keep testing.
Elderflower Jelly
20 nice fresh elderflower heads
2 l water
200 ml apple juice without preservatives
juice of 1 lemon
jellifying sugar
Wash flowers carefully. Put them, head down, in a bowl or pan with the rest of the ingredients, except sugar. Leave in the fridge for a week. Fileter the liquid and boil it for about 5 minutes. Then measure and add sugar:
1.250 kg sugar per litre (it can be less, but the jelly will be more liquid).
Boil hard for another 4 minutes.
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Poppy Seed Cake
3oz (75g) Poppy seeds
1/ pt (190ml) Milk
2 Eggs
4oz (100g) Raw brown sugar
1/4pt (150ml) Oil
1tsp (5ml) Almond essence
8oz (225g) Wholemeal SR flour
1 1/2 oz (40g) Skimmed milk powder
1tsp (5ml) Ground cinnamon
Grease and line the base of an 11 x 7�?(27 x 18cm) cake tin. Soak 2oz (50g) poppy seeds in the milk for an hour. Whisk the eggs and sugar together until light and creamy. Very slowly whisk in the oil and almond essence until thoroughly mixed. Fold in the remaining ingredients. Pour the mixture into the prepared tin, sprinkle with remaining poppy seeds and bake in the oven at 190°C (375°F/Gas mark 5) for 20-25 minutes until just firm to the touch. Cool on a wire tray and cut into slices to serve. |
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Rowan Jelly Makes: 1.4 - 1.8kg (3 - 4lb) 900g (2lb) Rowan Berry
900g (2lb) Crab Apples
1.8lt (3 pints) Water
Sugar Pick over the rowan berries, removing any stalks, wash if necessary, drying well.
Wash the whole crab apples, removing any bruised parts.
Place the fruit and just enough water to cover into a heavy bottomed saucepan.
Bring to the boil and simmer, covered for 20 - 25 minutes, until tender.
Strain through a jelly bag or muslin cloth, allow about 4 hours for this, do not squeeze as this will cause the jelly to become cloudy.
Measure the volume of the liquid, add 450g (1lb) of sugar for each pint (600ml) of liquid.
Place the sugar in an ovenproof bowl and put it in the centre of a pre-heated oven for 10 - 15 minutes.
Place the juice back into a heavy bottomed saucepan, add the sugar, stirring until fully dissolved.
Bring to the boil and cook rapidly for 10 - 15 minutes until the setting point is reached.
Skim the surface if necessary, allow to cool slightly then pot. |
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