1 Mar 2004 07:59
Re: recipes using 'marginal' fruits, veg, etc
> hey graham, if you get a submission for an eleagnus recipe, could you post > it? my bushes are FULL of fruit right now. How about this- it's my own invention. I cook lots, done that restaurant thing, and was reading Euell Gibbons in 8th grade- I think I was channeling Bro' Euell on this one. Strip a big pot worth of fruit off the Autumn Olive bushes afap (as fast as possible) Put a half cup/cup of water in a pot. Cover, bring to a boil, add the fruit, recover, then as soon as the cover is warm to the touch, open, stir, remove from heat, and using a Foley Food Mill, separate the pulp from the seeds. This is easy and quick. The seedy mash could become the start of a fruit vineagar. Or poultry would probably relish the seeds. The pulp can be used for all sorts of recipes directly or frozen or canned for later. I used it directly as the base of a merengue pie. The color was an outrage, the pie did not survive very long at all. (well, it WAS a party) And the Eleagnus fruit is very beneficial to the human organism, no doubt full of anti-accidents & who knows? All in all, in terms of a ratio of time & effort for harvest & processing vs. results, I'd put it up there at the head of the list. It was a piece of cake- or pie. -Rick in Benton CO. Oregon, where the Autumn olive is leafing out.
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