OK, Guys, so what do I do with a jar of lingonberries??
I just made the Country Captain recipe in from the excellent cookbook by Edna Lewis and Scott Peacock. This version used dried currants which are a little smaller and less sweet. It’s worthwhile making your own curry mixture for this as well. They suggest this dish for entertaining b/c you put out a bunch of condiments for people to customize their dish–for eg. crumbled bacon, chopped scallions, dried currants, fried onions and toasted coconut. It was a big hit!
I think fruits can be wonderful with savory dishes but I think they also permit some great travesties when poor quality ingredients or overly sweet recipes are used. For me, it’s all about balance and in the right situation, fruit can be a great compliment to meat dishes.
That’s too bad, my family goes nuts over my fruit salad:
mandarin oranges (rinse off sugar)
maraschino cherries (rinse off sugar!!!)
FRESH pineapple (have the produce man core it for you)
honeydew melon (get the already cut up kind or ask the produce man to do it for you)
Drain & rinse off oranges & cherries with some water, drain well, put into bottom of large bowl.
Take pineapple out of plastic container the produce man put it in. Cut into thin slices, then cut the slices into chunks. Put into bowl. Hull strawberries & cut into quarters. Take the honeydew out of the container & slice it up into more bite-sized pieces. Seed the pomegranate whenever you want, sprinkle seeds into bowl. Cut the asian pears into quarters, then cut out the seeds like you would with a normal apple or pear. Then cut each quarter into 2-3 thin slices & chop the slices up.
Then start on the kiwi’s. Slice them up, then use a small paring knife to get the brown fuzzy skin off. It’s supposed to be edible, but I’ve never eaten it. After slicing them, cut the slices into quarters diagonally so they look pretty.
The basic idea is to make all the pieces the same size. You might need to drain the bowl occasionally b/c with washing fruit, some water will collect in the bottom of the bowl.
When all fruits are in the bowl, toss together with your hands, making sure everything is well mixed.
douginvirginia, that may be a VA thing. My husband is from VA and we always do fries apples with brunch.
You know you could also try an old southern ‘Country Captain’ recipe–do a search for that term. The chicken version is probably the most prevalent but I know there are beef and pork versions too. It’s a savory stew with raisins. Don’t know where the name came from.
I’m not real keen on many fruit and meat pairings, particularly a lot of the North African/Mediterranean types and Jewish briskits that tend to use dried fruits. But this thread has me re-thinking fruit and meat.
Of course, a true duck a l’orange is a classic. Before Buffalo wings became a national craze my Mom used to fry wings with orange marmalade for a Ladies’ Lunch (her jello salad was made with cream cheese and cut up fruit but if she was going out of her way to impress the Garden Club it was shrimp cocktail). Sometimes for simple grilled or baked chicken parts I now finish with a mix of marmalade, soy sauce, red pepper and maybe some ginger or garlic.
Home made apple sauce was a Fall staple growing up and fried pork chops were the best main to go with them. I used to make a pork shoulder in the pressure cooker with sauerkraut and apples and should pull that one out. But the one I haven’t made in a long time that is really overdue is pork chops browned and braised in sauteed apples with onions and Cider Jack.
Maybe fruit and meat isn’t so bad, after all.
Fried apples or applesauce with pork chops , or better yet a roast pork on the bone.
Fried apples with sausage or bacon is common here in Virginia. Don’t know if it’s a southern thing or not.
Boneless fried chicken breasts with a pear nectar and stock reduction. Perfect pairing (forgive the pun)
I was doing a search for Mulligatawny soup and came across this thread.
I’m doing a frezer clean/wipe out actually and have some old chicken along with a ton of apples. I haven’t had this soup in years, but remember it being sweet and somewhat spicey. I do eat a lot of fruit mostly after a meal, but I do pork chops with apples, onions and an apple brandy glaze.
Now to look for pork chops in that frezer. Chow Jim
Ruby, I think I might actually like that, once every couple of years. But can I get it without the tricolor jello parfait on the side?
Occasionally I have reason to look through some of my mother’s cookbooks, and I’m floored to see some of the food featured in them, especially the "ladies’ lunch" stuff. The winner so far: a photo captioned "Frankfurters take on new glamour (sic) in this gleaming aspic". Maybe I should drag this over to the folks in the Hot Dog forum.
It interests me that in the midst of all of this heavy, overcooked, oversauced, overcomplicated mishmosh that previous generations took for "elegant" food, there’s a lot of good solid cooking knowledge. And those folks used everything. Leftovers, organ meats, preserves, homecanning – the term "home economics" takes on new meaning.
When I was growing up in the 50’s, my mother used to grind leftover ham, mix with and egg, soft breadcrumbs and seasonings, mound the mixture into canned peach halves and bake. That was one of her "ladies’ lunch" standards.
I havent dwelved into too much fruit with meats, but Mr. Stern had a sandwich posted one day that was pork and blueberry relish and looked incredible. I’ll have to hunt that picture down some day.
I’m sure it’s lovely, and I like fruit salad if it’s well made (which is rare) but I still have trouble imagining where it belongs with anything after breakfast.
It does? You mean like fruit salad with a nice ribeye and garlic mashed? or with shrimp scampi, or….
Maybe with brunch. Maybe.
And hold the maraschino cherries, please.
No cherries, maraschinos anyway, in my fruit salad. Mine is made with fresh fruit, not canned.
Nope. I’m not as dumb as I look. It’s papain:
Hey, BT, bad enough I goofed. You don’t have to put words in my mouth, especially if they haven’t been treated with papein (sic).
In retrospect, my spelling looks off, and I should have verified it. But I did Google it, and got 120 cites, so I went with it as (mis)spelled.
BTW, if you want to see good chutney, try this place: http://www.kalustyans.com/default.asp. Not a big selection, only 128 different entries. I’m no expert on Indian food, but I can tell you that they have the biggest, and highest quality, array of spices I’ve ever seen, certainly the best in NYC. And they do mailorder.
You must be logged in to reply to this topic.