2 cups apple juice 1 quart rose petals (pesticide-free) 3 ½ cups sugar 1 ½ tablespoons lemon juice 2 tablespoons rose water 4 ounces fruit pectin
Simmer apple juice and rose petals 5 minutes. Cover and let stand 15 minutes, strain. Add sugar, lemon juice, rose water and bring to a full boil, stirring constantly. Add the fruit pectin, bring to a full rolling boil for one minute, stirring constantly. Remove from heat, skim off foam. Pour into hot sterilized jars. Seal and give hot water bath for 5 minutes. Makes about 6 - 8 jars.
We used to serve rabbit with zlikrofi, a Slovene dish rather like ravioli. The sauce was made from caramelized onions. Did nothing for one's digestion, but o-so-good. Mam can't find a good source of rabbit in Inverness, though--we used to buy it in Leeds market--so chicken is the replacement nowadays.
But yeah, simmering until very tender seeemed to be how it was cooked.
Annon had a lovely fresh rabbit a few days back. It was a very local one ~ her Spaniel brought it home as a gift! (Apparently my Spaniel was trying to teach the kittens how to kill a rat ~ she has her priorities right!) When s was around we'd have rabbit stew or roast rabbit ~ I have rabbit recipes if anyone's interested, but no fully-trained rabbitter who would ALWAYS bring me his catches.
I wonder what goes good with Rhino.
11 comments:
Rutabaga.
Recipe;
lop off the head
scoop out the middle
fry the middle with onions and potatoes
stick a candle in the hollow rutabaga
carve eyes, nose and a mouth
Bingo, you have an English jack-o-lantern, along with Scottish tatties and neeps. Oh, and rutabagas are called swedes over there.
See? Better living through candles.
Brilliant!
I'm going to have to go with Rye Whiskey (which I'm guessing you might could use about now).
Recipe:
Open bottle.
Pour two fingers into a small glass.
Add ice and/or a splash of water as desired.
Sip.
Rose Jelly
2 cups apple juice
1 quart rose petals (pesticide-free)
3 ½ cups sugar
1 ½ tablespoons lemon juice
2 tablespoons rose water
4 ounces fruit pectin
Simmer apple juice and rose petals 5 minutes. Cover and let stand 15 minutes, strain. Add sugar, lemon juice, rose water and bring to a full boil, stirring constantly. Add the fruit pectin, bring to a full rolling boil for one minute, stirring constantly. Remove from heat, skim off foam. Pour into hot sterilized jars. Seal and give hot water bath for 5 minutes. Makes about 6 - 8 jars.
(for the record, I think Linda's is more fun)
Marina, I'm liking the rose jelly recipe. I'll have to make it soon.
Linda's recipe does sound fun ... you get to lop the head off of something. And there's no blood. What's not to like?
Rabbit
Sorry no recipe. I'm not at home. But have heard it is good cooked in a crock pot and then made into a gravy.
How are you holding up?
Wonderful guys!
Holding up stephanie, holding up
We used to serve rabbit with zlikrofi, a Slovene dish rather like ravioli. The sauce was made from caramelized onions. Did nothing for one's digestion, but o-so-good. Mam can't find a good source of rabbit in Inverness, though--we used to buy it in Leeds market--so chicken is the replacement nowadays.
But yeah, simmering until very tender seeemed to be how it was cooked.
Really hard to find rabbit these days, although I've recently found a local source where I can get fresh ones from time-to-time.
Most of the frozen rabbit you can find in the grocery store is shipped in from China.
And we all know about food from China.
Rats-all-gooey?
Annon had a lovely fresh rabbit a few days back. It was a very local one ~ her Spaniel brought it home as a gift! (Apparently my Spaniel was trying to teach the kittens how to kill a rat ~ she has her priorities right!)
When s was around we'd have rabbit stew or roast rabbit ~ I have rabbit recipes if anyone's interested, but no fully-trained rabbitter who would ALWAYS bring me his catches.
Ah we have a great source of rabbit. In the hutches in the backyard. :)
They are fairly easy to raise if you are interested!
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