|
----- Original Message -----
From: "Cheryl"
To: phaedrus
Sent: Sunday, July 25, 2004 10:45 AM
Subject: German Pon Haws/Scrapple
> Hi!
>
> I came across your site today while searching for a garden item, and was
immediately intrigued by it; it's fascinating!
>
> I promptly hunted through the archives, hoping to find the elusive German
scrapple known as Pon Haws (a spelling I was unaware of until I saw it in a
question to you; my German grandparents SAID it, but believe me, the
phonetic version wouldn't look like the spelling!).
>
> I was tickled to find it referred to in your archive, and the scrapple
recipes you provided were very interesting, but none was what my mother and
I remember. My grandmother used ground meat, though we aren't sure WHAT, as
well as spices, etc., and a key ingredient in her Pon Haws was buckwheat
flour. I've scoured the internet myself with very little success, but I'm
hoping you'll have the magic touch that will turn up a recipe closer to what
we remember. We've been hungry for that dish for years, and have leafed
through countless German cookbooks, so we're pinning our hopes on you! :)
>
> Thanks for any help you can provide.
>
> Cheryl
>
Hi Cheryl,
In the U.S., ponhaws has survived as a Pennsylvania Dutch (who were really
of German origin) recipe. See these two sites for recipes for ponhaws
recipes with buckwheat flour:
Scrapple
Pennsylvania Scrapple
Phaed
----- Original Message -----
From: "Leslie"
To: phaedrus
Sent: Monday, July 26, 2004 2:53 PM
Subject: green tomatoes
A recipe for Piccadilly Relish using Green Tomatoes.
Leslie
Hi Leslie,
See below.
Phaed
Piccalilli
Ingredients :
2 qts. green tomatoes, washed, cored
2 tbsp. pure granulated salt
4 med. onions, chopped
1 qt. celery, finely chopped
1 pt. sliced green peppers
1 pt. sliced sweet red peppers
2 hot peppers, chopped
1/2 head cabbage, finely chopped
1 tbsp. white mustard seed
2 1/2 c. cider vinegar
1 1/4 c. sugar
Preparation :
Mix chopped tomatoes with salt and let stand 3 to 4 hours.
Squeeze out and discard water. Combine pulp with other vegetables;
add mustard seed, vinegar and sugar. Heat just to boiling, then
pack into hot sterile jars. Seal. Makes 3 1/2 to 4 quarts,
depending on firmness of vegetables.
----------------------------------
Piccalilli
Ingredients :
5 green tomatoes, chopped
5 green peppers, chopped
2 sweet red peppers, chopped
5 onions, chopped
1 sm. cabbage, chopped
1/4 c. salt
3 c. brown sugar
1 1/2 tsp. celery seed
1 tbsp. mustard seed
1 tbsp. allspice
1 tbsp. whole cloves
2 inch piece cinnamon
2 c. cider vinegar
Preparation :
Combine first 5 ingredients and sprinkle with salt. Cover; let
stand overnight. Rinse with cold water; drain. Add mixture of
brown sugar, celery seed, mustard seed, allspice, cloves, cinnamon
and vinegar that has been boiled and slowly cooked for 15 minutes.
----------------------------------
Piccalilli
Ingredients :
1 qt. chopped cabbage (I used more
cabbage)
1 qt. chopped green tomatoes
2 sweet peppers
4 green peppers
4 hot peppers (if you like it hot)
4 lg. onions
1/4 c. salt
1 1/2 c. vinegar (50 grain)
1 tsp. dry mustard
1 1/2 c. water
2 c. brown sugar
1 tsp. turmeric
1 tsp. celery seed
Preparation :
Chop real fine the cabbage, tomatoes, onion and peppers. Mix with
salt and let stand overnight. Remove all liquid. Put in vinegar,
water, sugar and spices. Boil until tender, at least 10 to 15
minutes. Pour in jars and seal.
----- Original Message -----
From: "Andrea"
To: phaedrus
Sent: Friday, July 23, 2004 9:52 PM
Subject: Bao tse
> Dear Uncle Phaedrus,
>
> I am writing in an last-ditch effort to locate a recipe/facsimile from my
days in Minnesota. There is a small chain of restaurants in the Minneapolis
area called Khan's Mongolian Barbecue. While the barbecue was good, the
thing that always kept me coming back were the little sticky buns that they
served at the end of the meal. They were a steamed dumpling, possibly white
flour, possibly rice flour, filled with a mixture of sesame seeds and sugar
and (other flavorings?), folded up in a pinched triangle. These are not
your typical sesame ball, nor is there sweet bean paste of any type. It's a
very simple food that has been difficult for me to replicate. I have
learned recently that they are called baotse, but I am not sure if that is
specific to this item, or if bao-tse is Chinese for dumplings of any type.
I had given up the search until recently, but I am now pregnant, and craving
these things like crazy. If you can help me, I (and my poor husband who
usually goes and gets the craving food) will be eternally grateful. Please
let me know if you do individual replies or if I need to lurk on your
website for an answer.
>
> Thanks so much!
>
> Andrea
Hello Andrea,
I cannot locate a recipe for "bao-tse". "Bao" means "bun". I did find a recipe
for Chinese steamed buns. See below.
Phaed
Chinese Steamed Buns
Here's some yummy, Chinese dim sum you can make, either
plain without meat fillings, or with meat fillings. A wok
equipped with a stainless steel steam plate, a plate with holes
to allow steam to pass, is required to make these tasty
buns. You may use milk in place of the warm water if you
wish. Prep Time: approx. 30 Minutes. Cook Time: approx. 30
Minutes. Ready in: approx. 4 Hours . Makes 24 steamed buns (24
servings).
1 tablespoon active dry yeast
1 teaspoon white sugar
1/4 cup all-purpose flour
1/4 cup water
1/2 cup warm water
1 1/2 cups all-purpose flour
1/4 teaspoon salt
2 tablespoons white sugar
1 tablespoon vegetable oil
1/2 teaspoon baking powder
Directions
1 Mix together yeast, 1 teaspoon sugar, 1/4 cup flour,
and 1/4 cup warm water. Allow to stand for 30 minutes.
2 Mix in 1/2 cup warm water, flour, salt, 2 tablespoons
sugar, and vegetable oil. Knead until dough surface is
smooth and elastic. Roll over in a greased bowl, and let
stand until triple in size, about 2 1/2 to 3 hours.
3 Punch down dough, and spread out on a floured board.
Sprinkle baking powder evenly on surface, and knead for 5
minutes. Divide dough into 2 parts, and place the piece you
are not working with in a covered bowl. Divide each half
into 12 parts. Shape each part into a ball with smooth
surface up. Put each ball on a wax paper square. Let stand
covered until double, about 30 minutes.
4 Bring water to a boil in wok, and reduce heat to
medium; the water should still be boiling. Place steam-plate
on a small wire rack in the middle of the wok. Transfer
as many buns on wax paper as will comfortably fit onto
steam-plate leaving 1 to 2 inches between the buns. At least 2
inches space should be left between steam-plate and the wok.
Cover wok with lid. Steam buns over boiling water for 15 minutes.
5 Remove Lid Before you turn off heat, or else water will
drip back onto bun surface and produce yellowish "blisters"
on bun surfaces. Continue steaming batches of buns until
all are cooked.
----- Original Message -----
From: Avis
To: phaedrus
Sent: Sunday, July 18, 2004 7:45 PM
Subject: Chow Chow, or Tomato Relish
> My Great Great Grandmother made a relish she called Chow Chow, other
> people in the family call it tomato relish She was from the north part
> of Georgia. I remember eating it, and my Great Grandmother also made it.
> I have checked all the recipe sites for "chow-chow" but they all include
> ingreidients that were NOT in Grammy's recipe. This was something she
> canned, preserving it to be eaten all year long. It had green tomatoes,
> sweet onions, salt, vinegar, and sugar. It did NOT include the ingriedents
> I found in almost every recipe I looked at. Things like bell pepper,
> (green and red) celery, cabbage, and cauliflower. Nor did it include a
> lot of the spices I found in almost every recipe.
> Any help with This particular recipe would be most appreciated!
>
> Thank You in advance,
> Avis
>
Hello Avis,
The two recipes below are the only ones that I can find that seem similar to your description.
Phaed
Green Tomato Chow
Ingredients :
6 quarts green tomatoes
3 quarts onions
Salt
3 c. vinegar
1/2 c. pickling spice
7 c. white sugar
Preparation :
Slice the green tomatoes and onions. Add salt and let stand
overnight. In the morning, drain off the juice. Add the vinegar,
pickling spice and white sugar. (Wrap the pickling spice in cheese
cloth.) Cook until soft. Make sure that you remove the bag of
pickling spice. Bottle hot.
----------------------------------
Chow Chow
Ingredients :
4 qts. green tomatoes, cubed
1 qt. sliced onions
1/3 c. salt
3 c. vinegar
3 c. sugar
1 1/2 tbsp. mixed pickling spice
Preparation :
Sprinkle salt over cubed tomatoes and sliced onions. Let stand
for a few hours. Drain and discard liquid. Add vinegar and sugar to
vegetables. Put spices in cloth bag and add. Bring to a boil and
cook for 15 minutes. Remove spice bag. Pour chow chow into hot
sterilized jars; close. Seal in hot water bath for 5 minutes.
Yield: 8 pint jars.
----- Original Message -----
From: "Lynn"
To: phaedrus
Sent: Tuesday, July 20, 2004 10:13 AM
Subject: Coconut Jam or Coconut preserves
I,m looking for a recipe for Coconut Jam or Coconut preserves.
Lynn
Hello Lynn,
Below is the only recipe that I can find.
Phaed
Coconut Jam
~~~~~~~~~~~
1 pound flaked unsweetened coconut
2 tablespoons orange-blossom water or rosewater (at gourmet and Middle East markets)
2 cups sugar
1 tablespoon fresh lemon juice
2 cup unsalted pistachios
2 cup blanched almonds, chopped
Sprinkle coconut with flower water and 4 cup water, fluffing as you do so.
Cover and leave overnight. In saucepan combine sugar, lemon juice and 2 cup
water. Simmer about 5 minutes, stirring constantly, to thicken. Add soaked
coconut and slowly bring to a boil again, stirring constantly. Remove from
heat as soon as it boils or it will harden and yellow. Let cool. Mix in nuts
and pour into glass bowl. Serve the following day or refrigerate in tightly
sealed sterilized jar.
|
