"It taste like grape juice," that was the remark lamented by a friend today as she tasted sorrel for the first time. Well, I am here to tell her, "a glass of sorrel a day, will keep the doctor away."
When I was growing up, sorrel was a Christmas drink with a splash of rum. Today, sorrel is a year-round drink in my lovely Trinidad.
Current research shows it is used for many health aliments.
Having powerful antioxidant properties, the drink is loaded with vitamins and minerals and will detoxify the entire body.
Found at my local Bravo recently, I bought the last two packages. At $5.29 for 8ozs that was as good as it gets!
1 package sorrel
1 inch piece ginger, grated
11/2 gallon water
1 lemon, zested, and juiced
Blend of spices: clove, cinnamon, mace to taste
1 t rice grains, helps with the fermentation
1 cup rum , helps preserve product, preferable white.
Bring water to a boil. Add sorrel, reduce heat and simmer for 5 minutes
Remove from heat. Add rest of ingredients, (except rum) cover and let sit 24 hours
Strain, add rum and bottle.
Add about 3 cloves and a few grains of rice to bottles
Tuesday, April 28, 2015
Sunday, April 26, 2015
Pineapple Pie
I pineapple peeled, cored and diced
1/4 cup sugar (or Splenda) to taste
1 oz light corn syrup
1 drop yellow food color
4 ozs. water
2 1/2 T corn starch
1 oz water
1 egg beaten for egg-wash
1 Double pie crust recipe
Sugar for dusting
For Filling
In a saucepan bring pineapple, corn syrup sugar and food color to a boil. Reduce heat to medium.
Mix corn starch and water, temper with some of the pineapple mixture. Stir corn starch mixture into pineapple mixture. Cook 5 minutes, remove from heat and cool.
Make dough:
3 cups flour
1 teaspoon salt
3/4 cup shortening
6 to10 Tablespoons chilled water
In a large bowl, blend flour and salt. Cut shortening into the flour mixture using a pastry blender. Add water by the tablespoon and mix to form a soft dough. divide in half and form into two disks half inch thick. Wrap in plastic and place in refrigerator for at least one hour.
Remove from fridge. Flour counter and roll out disc an inch larger than pan. Spread dough over pie pan, prick bottom with fork.
Pour filling into pan. Roll out the other disc and moisten with water. Press edges together to seal and flute to a decorative pattern.
Cut slits in top of crust to vent steam. Egg wash top and dust with sugar.
Bake for 1 hour till golden brown.
1/4 cup sugar (or Splenda) to taste
1 oz light corn syrup
1 drop yellow food color
4 ozs. water
2 1/2 T corn starch
1 oz water
1 egg beaten for egg-wash
1 Double pie crust recipe
Sugar for dusting
For Filling
In a saucepan bring pineapple, corn syrup sugar and food color to a boil. Reduce heat to medium.
Mix corn starch and water, temper with some of the pineapple mixture. Stir corn starch mixture into pineapple mixture. Cook 5 minutes, remove from heat and cool.
Make dough:
3 cups flour
1 teaspoon salt
3/4 cup shortening
6 to10 Tablespoons chilled water
In a large bowl, blend flour and salt. Cut shortening into the flour mixture using a pastry blender. Add water by the tablespoon and mix to form a soft dough. divide in half and form into two disks half inch thick. Wrap in plastic and place in refrigerator for at least one hour.
Remove from fridge. Flour counter and roll out disc an inch larger than pan. Spread dough over pie pan, prick bottom with fork.
Pour filling into pan. Roll out the other disc and moisten with water. Press edges together to seal and flute to a decorative pattern.
Cut slits in top of crust to vent steam. Egg wash top and dust with sugar.
Bake for 1 hour till golden brown.
Give Us Our Daily Bread
Easy to make whole wheat bread. /photo by Keith Constantine
Yes, this eats up 4 hours of prep time... but so good tasting!
You will need:
3 cups warm water, 110 degrees
2 pks. yeast
1/3 cup honey
5 cups white flour
3 T butter. melted
1teaspoon salt
1/3 c honey
3 T butter, melted
2 c whole wheat flour
2 c combination flax seeds or other grains/flour
In a large bowl, mix water, honey and 1/3 c honey.
add 5 c white flour, stir to combine. Let rise for 30 minutes.
Combine 3T butter 1/3 c honey and salt. Add 2 c ww flour and flax seed. Knead on counter, adding more ww flour if needed, till dough pulls away and is not sticky.
Place in a greased, large bowl, grease dough. Cover with dishcloth. Let rise to double in size.
Punch down. Divide into 3 or 6 equal pieces and place in greased pans. Let rise to the top of pans by at least one inch.
Bake at 350 degrees for 30 minutes. Remove from oven and let rest in pans two minutes. Take out of pans, brush with butter and cool on wire rack before slicing.
You will need:
3 cups warm water, 110 degrees
2 pks. yeast
1/3 cup honey
5 cups white flour
3 T butter. melted
1teaspoon salt
1/3 c honey
3 T butter, melted
2 c whole wheat flour
2 c combination flax seeds or other grains/flour
In a large bowl, mix water, honey and 1/3 c honey.
add 5 c white flour, stir to combine. Let rise for 30 minutes.
Combine 3T butter 1/3 c honey and salt. Add 2 c ww flour and flax seed. Knead on counter, adding more ww flour if needed, till dough pulls away and is not sticky.
Place in a greased, large bowl, grease dough. Cover with dishcloth. Let rise to double in size.
Punch down. Divide into 3 or 6 equal pieces and place in greased pans. Let rise to the top of pans by at least one inch.
Bake at 350 degrees for 30 minutes. Remove from oven and let rest in pans two minutes. Take out of pans, brush with butter and cool on wire rack before slicing.
Subscribe to:
Posts (Atom)
