Recipes Included On This Page Elderberry Jelly English Muffin Bread (aka Idiot Bread) Existentialmoos Cherry Balsamic Vinegar Sauce Use Your Browser's "Back" Button to Return to This Recipe List
	* Exported from MasterCook * Elderberry Jelly Recipe By : Serving Size : Preparation Time :0:00 Categories : Volume 11-01 Jan 2008 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 quart elderberries Water Granulated sugar Pour berries into saucepan. Cover with water. Bring to boil and continue cooking until berries are soft. Pour into cloth bag, suspended over a bowl or dishpan, and allow to drain (do not squeeze bag so the juice remains clear). Measure juice and return to saucepan. Add an equal amount of sugar, stir and bring to a boil. Cook quickly until jelly thickens. Pour into jars and seal. Contributed to the FareShare Gazette by Jim; 28 January 2008. www.fareshare.net ---> Be aware that there are several different types of elderberries (Sambucus). The stems, bark, and roots of all contain the poisonous cyanide-producing glycosides. The ripe fruit and flowers are considered edible but NOT THE SEEDS, which contain toxins, most particularly in the red-fruited species. In fact, many authorities consider that only the black- or blue-fruited ones are edible. I have seen jelly made from the red-fruited plants for sale in smaller craft and farmers' markets and received assurances from the vendors that they are safe but, not having a) gathered nor b) prepared the fruit myself and not knowing how well-informed the person was about the plants, I chose not to take a chance. Unfortunately, although I have tried several times, I can't seem to get the purple-fruited plants to winter where I am. The native red-berried species are happy as larks and the birds willingly help to spread their seeds around. H. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * English Muffin Bread (aka Idiot Bread) Recipe By : Serving Size : Preparation Time :0:00 Categories : Volume 11-01 Jan 2008 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Cornmeal for dusting 2 tablespoons instant yeast 1 tablespoon sugar 2 teaspoons salt -- (I use sea salt) 1/4 teaspoon baking soda 2 1/2 cups buttermilk 6 cups bread flour 1. Spray two 8 1/2 x 4 1/2-inch loaf pans with canola oil and sprinkle bottom and sides with cornmeal. 2. Thoroughly mix all dry ingredients in a large mixing bowl (you know, your old favorite). Add buttermilk and stir until the batter is stiff but not yet kneadable. Do not knead this dough. 3. Cover the bowl with a damp towel and let rise in the usual manner for 45 minutes. 4. Preheat the oven to 400F. 5. Spoon out the dough, dividing equally, into the two pans. 6. Let rise for about 30 minutes. 7. Bake for about 25 minutes or until the internal temperature reaches 180F. taken with an instant thermometer. (You don't have one? Get one.) 8. Remove bread from pans and let cool on a rack. This bread freezes very well. From TheGuamTarheels NOTES : Here's a breakfast bread that English muffin lovers should enjoy. Contributed to the FareShare Gazette by Jim; 9 January 2008. www.fareshare.net - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Existentialmoos Cherry Balsamic Vinegar Sauce Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Volume 11-01 Jan 2008 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 pounds cherries -- stems removed 1 cup water 1 tablespoon balsamic vinegar 2 teaspoons minced shallots 3 tablespoons unsalted butter -- room temperature Salt and white pepper -- to taste In a medium saucepan, bring the cherries to a simmer in 1 cup water. Cook until cherries are soft. Using a metal strainer and rubber spatula, press the cooked cherries through the strainer to yield cherry puree. Discard skins and seeds. Return puree to saucepan and add vinegar and shallots. Bring sauce to a simmer; whisk in butter and salt and pepper to taste. Serve with lamb or pork or use it to baste the meat while cooking. Makes about 1 1/2 cups, enough for 4 servings. Source : "Existentialmoos". S(Formatted by Chupa Babi in MC): "07.09.06" Contributed to the FareShare Gazette by Chupa; 28 January 2008. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 182 Calories; 10g Fat (43.8% calories from fat); 2g Protein; 26g Carbohydrate; 4g Dietary Fiber; 23mg Cholesterol; 5mg Sodium. Exchanges: 0 Grain(Starch); 2 1/2 Fruit; 1 1/2 Fat.

Disclaimer: The operators of the FareShare Website are not responsible for the content or practice of any website to which we link for your convenience.