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----- Original Message -----
From: Judy
To: phaedrus@hungrybrowser.com
Sent: Sunday, November 28, 2010 10:54 AM
Subject: Blackberry pig
My 90 year old Mother was telling me at Thanksgiving of blackberry picking
as a child. When she got home the cook would wrap the blackberries in a dough,
wrap the dough in cheesecloth and boil it. Then the cook would drizzle a sauce
over it (probably homemade caramel). Mother thought the dough had a biscuit
consistency, but sweeter. The cook called it a blackberry pig.
I would appreciate any similar recipe. I found lots of recipes for individual
dumplings (Chinese,etc.) and plenty of recipes where the dough is added to the
hot fruit/sauce, but none for one ball of dough wrapped in cheesecloth.
Thank you in advance for your time,
Judy
Hello Judy,
I cannot find any mention of a dessert called a "blackberry pig". The only recipe
that I can find that fits your description is the blackberry dumpling recipe below
from "Gullah Home Cooking the Daufuskie Way" By Sallie Ann Robinson (2003)
(Available at Amazon.com)
Phaed
From: "Lil"
To: phaedrus@hungrybrowser.com
Subject: Blackberry Pig as requested by Judy
Date: Tuesday, July 12, 2016 12:39 PM
Hello I am responding to the request from Judy for BlackBerry pig.
It has been a long-standing tradition in my family to make blackberry pig the recipe is as follows. 4 cups flour
2/3 cup shortening
4 heaping teaspoons baking powder
Milk
1 quart BlackBerries
1 1/2 cups to 2 cups sugar
Mix flour, baking powder and shortening like biscuit dough add enough milk to make a soft dough roll out like cinnamon rolls.
Put black berries mixed with sugar on then roll up like a pumpkin roll and bend into a horse shoe shaped put into cheesecloth
and cook in boiling water 2 to 3 hours.
We would slice it and sprinkle sugar and pour milk over it, it was so delicious.
Lil
--------------------------------------------------------------------
Sticky-Bush Blackberry Dumpling
From "Gullah Home Cooking the Daufuskie Way" By Sallie Ann Robinson
The Dumpling
2 cups self-rising flour
1/2 cup sugar
2 tablespoons cooking oil *
1/3 cup whole milk
2 - 3 cups fresh or frozen blackberries
By hand, combine the flour, sugar, oil, and milk into a dough and roll out
into a 1/8-inch-thick circle on a floured counter or board.
Set the dough atop a clean, dry cotton cloth (cheese cloth works great).
Wash and drain the blackberries, then place them in the middle of the dough.
Lifting the edges of the cloth, wrap it and the dough up around the berries
to make a ball, with the opening at the top.
Seal the opening of the dumpling completely by pressing the dough together
with your fingers, then tie the cloth together at the top to surround the dumpling.
Place the wrapped dumpling in a large pot of boiling water and boil for 20 to 30 minutes,
until the dumpling is firm. Remove from the water and allow to cool before unwrapping.
* (Another version of this recipe credited to the same author and posted on the
Internet calls for 2 tablespoons of vegetable shortening instead of oil. - Phaed)
See: https://stephandthechefs.blogspot.com/2008/04/sticky-bush-blackberry-dumpling.html
The Sauce
1/2 cup sugar
1 1/2 teaspoons vanilla extract
14 ounce can condensed milk
1/2 cup melted butter
While dumpling cooks, mix together all of the sauce ingredients and simmer
the mixture 8 to 10 minutes.
To Serve
Cut the cooked dumpling into individual portions and serve with a splash of warm
sauce on each. Make more than you think you'll need, because you will eat it all.
Timm sent us another recipe. Note, however, that in this version the blackberries
are mashed and mixed with the dough rather than being wrapped in the dough as
Judy describes and as in the Gullah recipe, these of which are more like dumpling
recipes.
Way back when… this type of dish is referred to as a Sweet Rag Pudding.
The traditional Rag Pudding originated in England and usually consisted
of minced meat and onions wrapped in a suet pastry which is then boiled
or steamed.
In America sweet versions came about with fillings usually of berries
or stone fruits. A sample is below.
Timm in Oregon
Blackberry Rag Pudding
Ingredients:
2 cups all purpose flour
1 cup sugar
1 tablespoon baking powder
1 cup blackberries or berries of choice
2 large eggs
1/2 cup evaporated milk
1 tablespoon real vanilla extract
Ingredients:
Mix the flour, sugar and baking powder together in a bowl. Mash the blackberries
and then combine them with the eggs, milk, vanilla and then with the flour mixture,
stirring well. Place this mixture in a cloth wrapper, such as a cloth flour sack,
and tie it securely. Immerse the sack in a pot of boiling water and cook for 25 minutes.
Untie, slice and serve with your favorite toppings.
----- Original Message -----
From: Barbara
To: phaedrus@hungrybrowser.com
Sent: Monday, November 29, 2010 2:19 PM
Subject: cornflake cheesecake recipe
Hi Uncle Phaedrus,
My mother used to make a cake out of corn flakes, knox gelatin, cottage cheese,
and the crust was make out of corn flakes, sugar and butter. It was so good,
and she passed away and I have tried and tried to find the recipe on line and
have had no luck. I know she got it out of a magazine back in the 70-80's.
Could you help me? Thanks Barb
Hello Barb,
See below for what I found.
Phaed
Cottage Cheese Cake
1 1/2 c. crushed corn flakes
1/4 c. sugar
1 tsp. cinnamon
1/4 tsp. nutmeg
1/4 c. margarine, melted
3/4 c. sugar
2 envelopes Knox gelatin
1/4 tsp. salt
2 egg yolks, beaten
1 (6 oz.) can (3/4 c.) evaporated milk
1 tsp. grated lemon peel
24 oz. cottage cheese, sieved or blended
1 tsp. lemon juice
1 1/2 tsp. vanilla
2 egg whites, stiffly beaten
1/4 c. sugar
1/2 to 1 c. whipped cream
9 inch sq. pan
Combine first five ingredients to form crust. Reserve 1/3 of mixture.
Press 2/3 mixture on bottom of 9 inch square baking pan. Chill. In
double boiler, combine 3/4 cup sugar, gelatin, and salt. Stir in egg
yolks and milk, cooking while stirring until gelatin dissolves. Remove
from heat. Stir in lemon peel, cottage cheese, lemon juice, and vanilla
into gelatin mixture. Chill until partially congealed. Beat egg whites
until soft peaks form; gradually add 1/4 cup sugar, beating until stiff
peaks form. Fold into gelatin mixture. Fold in whipped cream. Pour over
crust. Sprinkle with remaining crusts. Chill and serve.
----- Original Message -----
From: Doris
To: Phaedrus
Sent: Monday, November 29, 2010 8:32 AM
Subject: Puckery persimmons
Hello Uncle Phaedrus:
Really enjoy your website. It's pretty neat to look up something from
your website when people I know ask about something they ate and enjoyed
in the past they may not have access to anymore.
One thing that came up with an neighbor recently was persimmons. My neighbor
remembers eating persimmons as a kid and they "really made you pucker up".
I remember a couple of kids in 2nd and 3rd grade bringing persimmons to
school to eat and they always said "Ooh. They're sour!". The kids said the
persimmons were very sour even when they were ripe. I bought some persimmons
in the grocery last year and they weren't sour. Are there different types of
persimmons?
Also, do you have any recipes or know of any persimmon food items one can
purchase? Thank you, Hayden in Cincinnati.
Hello Hayden,
I have so much persimmon info and so many persimmon recipes on my site that I
decided to give them their own page. See: Persimmons
Phaed
The Search Engine Registry shows that someone has been searching the site
for "stuffed duck feet".
From: https://www.asiankitchenrecipes.com/duckfeet.html
Stuffed Duck's Feet
12 duck's feet (cleaned, washed & boned till soft)
12 2 1/2in or 6cm fingers Chinese roast pork/ char siew
12 2 1/2in or 6cm srips pork fat
12 2 1/2in or 6cum fingers Chinese turnips (parboiled & drained)
several lengths of duck's intestine or sausage skin (washed & cut
into 4in/ 10cm lengths for tying)
Seasoning Ingredients (Mixed well)
1 1/2 tbsp cooking wine
2 tsp dark soy sauce
2 tsp sesame oil
3 tbsp soy sauce
2 tsp sugar
1 tbsp water
Season pork fat, turnips and roast pork in seasoning ingredients for 20 minutes.
Wrap a piece of roast pork, pork fat and turnip in the hollow of each duck's foot
and secure by tying the duck's intestine or sausage skin.
Place on a roasting tray and roast duck's feet in moderately slow over at 175C or
350F for 15 minutes.
Baste with drippings.
Remove from oven and serve on a serving dish.
Serve with remaining drippings poured over it.
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for chicken saltimbocca.
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