Monthly Archives: June 2012

Shrubbery

29 Friday Jun 2012

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Shrub, or cordial

Country Living (UK) published a recipe for strawberry cordial that is remarkably similar to the shrubs found in earlier century’s cookbooks. Here’s the recipe in my interpretation, and a review of the product.

Ingredients
Two pounds of strawberries
About two pounds of sugar
600ml red wine vinegar
Three to four days

Rinse, hull, and slice the strawberries. Place in a medium-large bowl.
Add as much sugar as will fit in the bowl with the strawberries. I was a bit short, maybe three cups and not four. Stir to coat the strawberries as evenly as possible. Cover the bowl and refrigerate for three to four days, stirring twice daily.
The strawberries will shrink as they macerate, and each time you stir, less sugar will be caked on the bottom of the bowl.
When the sugar is completely dissolved on the third or fourth day, pour the mixture into a large pan. Add 600ml of red wine vinegar (I used the store brand and it was just fine).
Heat, and allow to boil for one minute. Remove from heat and allow to sit to 10 minutes. Skim off anything that has risen to the surface—the recipes warn you to do this, but my berries were well cleaned and the sugar dissolved fully, so there was nothing to skim.

Strain through a clean cloth, and decant. If storing for up to a month, pour into sterilized bottles or jars. If using promptly, a clean glass container will do.

We mixed the cordial with cold water, and it was delicious, though it would have been even better with sparkling or soda water than flat. We also served it with prosecco, and I assume that was also delicious because it went fast at the opening and I did not get to try it at all!

The syrup or cordial is a rich ruby red, and lustrous. The taste is an interesting twist of sweet and tangy that’s quite refreshing; that same description was used by most tasters. It was not a hit with the adolescent crowd, who prefer orange soda, but adults were surprised and enjoyed the taste.

I’ll have to make it again, and soon, while berries are in season. Some recipes call for raspberries, and I may try that in a smaller batch.

Got Lemons?

27 Wednesday Jun 2012

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The last lemons

Make Lemonade.

I use the Joy of Cooking recipe for Lemonade Syrup.Boil for 5 minutes:

  • 2 cups sugar
  • 1 cup water
  • Rind of 2 lemons, cut into thin strips
  • 1/8 teaspoon salt
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Syrup, with lemon rind strips

Cool and add:

  • Juice of 6 lemons

Strain the syrup. Store in a covered jar. Add:

  • 2 tablespoons syrup

To:

  • 1 glass ice water or carbonated water.
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Strawberry shrub in progress

I had 10 lemons, not the umpteen required to make 7.5 cups of lemon juice if making lemonade for 100. So I tweaked the recipe, upped the sugar to 3 cups and water to 1.5 cups. We’ll see…this, plus the strawberry cordial/shrub will. Be my contribution to the “historic punch” we’re serving tomorrow evening. Cake will probably be a sponge and lemon curd recipe adapted from the National Trust (UK). I’m feeling WWII, even if that lovely dress isn’t getting made. Next week…there’s always next week.

 

 

Blueberries & Panic

26 Tuesday Jun 2012

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It is just about blueberry season here–maybe two more days to go, really–and they are a lovely addition to oatmeal for breakfast. A good solid meal is what you need when you’re starting a day of random panic attacks about whether or not an exhibit will get done. I was up at 5 to start writing the main case label, surrendering to the inevitable since I began writing it in my head when I woke up at 4:30. Now I need only fit in working out, sewing a dress, making two lunches, showering, and getting the Young Mr off to summer camp by 8. Madness.

But I was struck by a comment on an earlier post, one about authenticity. The fight continues, and the comment reminded me of a conversation going on over at Historically Speaking/Daily Reenactor. There has been some bad stuff happening in units out there in the real world, and online, too. To do these subjects justice, I need more time and thought that I can put in right now, but I refer interested parties to Kelsey’s blog, where there is much to read and consider.

Now, back to panicking for me.

Lunch Box Love

25 Monday Jun 2012

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In which we make yet another lunch, and hope for the best.
The Eco Lunch Box, found at HomeGoods, delighted Young Mr S. Bright colors, squishy silicone and a snap-top lid with integral spork storage, what’s not to like, if you are 13?

It works pretty well, considering what I stuff into it. It’s a kind of suburban bento box, suitable for the dishwasher and being taken to Grassy Camp, run by EastSide Private School. Young Mr S gets two more weeks of Grassy Camp, then four of free Pavement Camp, run by the city of Providence’s after school program. That camp comes with breakfast and lunches free, and camp is free, too. I feel bad taking advantage of it, for it is an entitlement I don’t exactly need; we could afford Non-Christian Community Organization Counselor in Training program camp. But PavementCamp offers sailing and the chance (necessity) of interacting with the children The Young Mr goes to school with. Grassy Camp provides an altogether different kind of diversity experience, but the chance to kayak, get a good ear infection, and run around in the woods.

So pack the lunches I do, and the Young Mr eats them, never shy with criticism. Of course when you eat the same thing every day, it’s hard even for Mom to screw up.

  • Ham sandwich with iceberg and yellow mustard on potato roll. Do not use any other kind of lettuce or mustard, Dijon is too spicy for the boy who eats Thai red chili sauce with a spoon.
  • Celery and carrots, though we prefer celery to carrots.
  • Strawberry yogurt tube, can be frozen.
  • Oreos, never forget the oreos. Ever.
  • Fruit. Today it is strawberries, they’ve been on sale. We’ll see how diverging from apples or grapes goes. This upgrade may be rejected.