----- Original Message -----
Sent: Thursday, January 01, 2009 4:43 PM
Subject: Receipt from OLD Bon Appetite magazine
> First time writer, just had the good fortune of making your acquaintance
> through Google and then hungry browser. Was looking for a recipe that I
> had from old copy of Bon Appetite when ABC liquor gave them away with a
> purchase. As I recall it was from a European country. Consisted of fresh
> fruit marinated in small amount of sugar and liquor (ie) cognac or
> something similar. It was necessary to have a deep tureen with lid. You
> mixed the first batch put the lid on and put into a dark cool storage
> area. Week later you brought it out of hiding, stirred added more fruit,
> sugar and more liquor. Put it back in the dark, cool place and repeated
> the procedure until you had the amount for the size of the tureen. The
> best I can do as far as the name is concerned is a pure guess but recall
> that it sounded like the name was some variation of "Rumkoft? I
> appreciate any help since I now have a nice Deep Chinese Soup Tureen and
> would like to make the mixture again. It is great with a nice scoop of
> vanilla ice-cream on top and a little of the "sauce" drizzled over the
> top. Thanks in advance and sincerely your web site and reading some of
> the comments and recipes. Jim
I believe that what you mean is German "rumtopf". I could not find a recipe
for it from "Bon Appetit", nor could I find one that required a tureen.
The Bon Appetit recipe may have used a tureen, but a tureen is not
necessary. All that is required is a glass or porcelain vessel of the proper
size with a lid. See the first two recipes below and here:
Jim, while the German "rumtopf" recipe uses rum, there are many other
recipes for this same thing that use brandy and call the mixture "brandied
fruit." See the bottom recipes for this.
Rumtopf (Traditional German Fruit Preserve & Beverage)
2 lbs fruit (strawberries, plums, cherries, peaches, pears, raspberries,
currants, blueberries, gooseberries, ...)
1 lb sugar
3 cups rum (54%)
1 The traditional way of making a Rumtopf started with the first ripe fruit
available and ended in autumn (November) with last fresh fruit (often
pears). The general rule for making is: for 2 parts fruit you need 1 part
sugar and approximately 3 cups Rum.
2 Wash fruit, pat dry and cut into bite sized pieces, if necessary. Measure them.
3 Add half of weight sugar, mix and let stand for about 1 hour. Fill fruit
into your Rumtopf and add as much Rum, so that fruit are completely
4 Close Rumtopf and set aside in a cool place.
5 Repeat these steps with other fruit "until" your Rumtopf is completely
filled or fresh fruit season is over.
6 Take care of your Rumtopf. Fill up with Rum if necessary. It is important
that fruit are always completely covered.
7 After you have added the last "layer" fruit, sugar and Rum let stand for
about 6 weeks.
8 Note: 1-step preparation. Use any kind of fruit you like. Use a good
mixture of different fresh and ripe fruits. Prepare them as describe above.
After you have put them into the Rumtopf cover them with Rum. The Rumtopf
should be completely filled. Let stand for 6 weeks. Enjoy.
9 Note: let stand at least for 6 weeks or even more. And keep the Rumtopf
always in a cool place.
10 Note on fruit: you can use almost any fruit, but use a mixture of
different ones like stone fruit (plums, peaches, nectarines, cherries),
berries (strawberries, gooseberries, cranberries, grape wine, and others),
you can use figs, apples, pears. Just keep in mind that the fruit will be in
the Rum for a long time, so the fruit should be firm enough.
11 Number of servings can not be given. Time to make includes time until
Rumtopf (Brandied Fruit) Starter
3/4 c. (8 3/4 oz. can) drained crushed pineapple
3/4 c. (8 3/4 oz. can) drained chopped peaches
6 maraschino cherries, chopped
1 1/2 c. sugar
1 pkg. active dry yeast
In a 1 quart container mix together pineapple, peaches, cherries, sugar
and yeast. Top with a loose fitting cover. Stir 3-4 times the first day.
Hold in warm place for 2 weeks. At the end of 2 weeks add: 1 c. (13 1/2 oz.
can) drained crushed pineapple Stir every 2-3 days. At the end of 2 weeks
add: 1 c. drained chopped peaches Stir every 2-3 days, then 2 weeks later
add: 1 c. drained chopped maraschino cherries Stir every 2-3 days and hold
2 more weeks. To keep starter going add equal amounts sugar and fruit every
1 quart brandy
1 quart cherries, pits removed
1 quart raspberries
1 cup raisins
2 large navel oranges or blood oranges (seeded)
1 quart sliced peaches
1 quart apricot, in chunks
2 medium apples, baking type
2 cups sugar
Peel the oranges, separate the sections, and cut the sections into bite size
Cut the apricot slices into bite-sizes pieces.
Cut the apples into slices and cut away the seeds. Cut the slices into bite
In a large container with a lid mix together the fruit, brandy, and sugar.
Store the container in the refrigerator and mix every day for at least three days.
This is great served over pan di spagna (Italian sponge cake) with just a dollop of
whipped cream.Or served with ice cream, or over cake.
Notes: This recipe can be made over a long period of time or all at once. As
fresh fruit comes into season you can add it to the fruit mixture. This means that
you can have a constant supply of brandied fruit to serve during the year. If you
add fruit to the container also add 1/4 cup of sugar and 1/4 cup of brandy with
each new quart of fruit. As long as you keep the fruit mixture refrigerated and well
sealed it will keep indefinitely. If you don't want to wait till fruit comes
into season try using frozen fruit. The fruit should be colorful. Don't use fruit
that is too soft, such as bananas.
Bottomless Brandied Fruit Crock
Brandy or Dark Rum
* Use brandy or rum for this recipe, with ripe, unblemished fruit in
season. Use a crock or jar with tight fitting lid.
1. Remove stems from fruit but leave fruit whole. Peel large fruits such
as peaches, apricots and plums.
2. Place fruit carefully into the container of your choice. Fill the
container completely but without packing the fruit to avoid bruising.
3. Add enough brandy or rum to completely cover fruit. Close container
tightly and store at room temperature. Let stand at least 3 weeks before
using; 4 weeks is even better.
4. As you use the fruit replenish with more fruit and cover with more
brandy or rum.
* Use a variety of fruits and berries. Some suggestions are: peaches,
plums, apricots, grapes, blackberries, raspberries, cherries and
Serving Ideas : Serve alone or over ice cream or plain cake.
Brandied Holiday Fruit
33 Ounce(s) canned peaches; drained
15 1/2 Ounce(s) pineapple slices; drained
4 Ounce(s) maraschino cherries; drained
1 Cup(s) sugar
Directions: In a one quart jar pack peach halves, pineapple slices and
cherries in layers adding about 1/4 cup sugar with each layer until the
fruit reaches the neck of the jar.
Pour in enough brandy to cover, stir and seal tightly. NOTE: As fruit is
removed, add equal amounts of fruit and sugar to the jar and enough brandy
to cover. Make one quart.
----- Original Message -----
Sent: Friday, January 02, 2009 9:37 AM
Subject: searching for an old lemon dessert recipe
Sometime in the late 1950's or very early 60's my mother and the other neighborhood
ladies were all thrilled with a recipe that they had found in a publication of some kind.
I loved it and will tell you what I remember about it.
They called it "Lemon Icebox" dessert. It was made by putting a graham cracker crust
in the bottom of oneof those old double aluminum icecube trays (the ones with the lift-up
handle to loosen the cubes). Then a light lemon cream filling was poured on top of the
crust and it was put in the freezing compartment of those old round topped Frigidaires.
From the taste of it and what I know now about ingredients, it may have had sweetened
condensed milk, lemon juice and maybe the old whipped topping powder. None of the old
neighborhood ladies that are still alive seem to have written that recipe down.
Frozen Lemon Pie
1/2 c. sugar
Juice and rind of 1 lemon
1 c. heavy cream
2/3 c. graham cracker or vanilla wafer crumbs
Mix up egg yolks, sugar, lemon juice, and rind; cook over hot, NOT BOILING, water.
Stir constantly until thick as heavy cream. Remove from heat and cool. Mix into the
cool custard the egg whites, which have been beaten until they stand in peaks and the
stiffly beaten cream. Do this with gentle mixing or folding touch. Roll crisp graham
crackers or vanilla wafers on waxed paper. Sprinkle half the crumbs on bottom of ice
cube tray (or Pyrex or Corning Ware dish). Add dessert mixture; sprinkle remaining
crumbs over top. Freeze until firm.
Luscious Lemon Frost
1 egg white
1/3 c. water
1/3 c. nonfat dry milk
1 slightly beaten egg yolk
1/3 c. sugar
1/4 tsp. grated lemon peel
2-3 tbsp. lemon juice
3 tbsp. graham cracker crumbs
Combine egg white, water and dry milk. Beat until stiff peaks. Mix next 5 ingredients;
gradually beat into egg white mixture. Sprinkle 2 tablespoons of the crumbs into refrigerator
tray (ice cube tray). Spoon in lemon mixture. Dust with crumbs. Freeze. Cut in 6 wedges.
80 calories each.
Frozen Lemon Pie
1 c. sugar
3 eggs, separated
1 lg. can Pet milk (chilled)
1 c. graham cracker crumbs
1 tbsp. water
1 lemon rind, grated
Beat egg yolks. Add sugar and water. Heat over low heat until sugar melts. Cook few minutes,
stirring constantly. Add juice and rind. Cool. Beat egg whites. In another bowl (large),
beat milk until it holds a peak. Fold egg whites and whipped milk into lemon mixture. Line
ice cube tray with cracker crumbs, reserving some for top. Pour in lemon mixture and sprinkle
remaining crumbs on top. Freeze.
Miss Hullings Cafeteria's Carrot Salad
3 1/2 C. shredded carrots
1 C. tiny marshmallows
1/3 C. canned pineapple tidbits, cut smaller
1 C. raisins
1/2 C. shredded coconut
1 C. Hellmann's mayo
1 C. whipped cream (no substitute)
Combine all, then carefully fold in whipped cream.
----- Original Message -----
Sent: Wednesday, December 31, 2008 9:22 AM
Subject: Madeleine Kamman recipe not to be found anywhere
Never had to use you before, because I am, myself, a pretty good researcher, and not much
I have wanted to find has eluded me ... until NOW! Years ago I saw Madeleine Kamman on a
TV program, and jotted down a recipe of hers for a lamb stew. Even then the details of the
ingredients and instructions were sketchy, due to the fact that I was, as I said, jotting.
But the results were ambrosial, and I made it numerous times before somehow misplacing it.
I have scoured the internet, checked (I'm pretty sure all of) her cookbooks, tried to find
where I could email her, and even asked my friends on the craigslist food forum for help,
all to no avail. Then someone there suggested that I try you. So, here I am.
The recipe calls for lamb stew meat, of course, mint and plenty of garlic, added at both the
beginning and the end of preparation, cumin, and caraway seeds. After getting a long, slow
braise in chicken broth, you saute eggplant, zucchini and at least one other vegetable, either
red bell pepper or tomatoes, I don't remember which, and add them with more mint and garlic
at the end. It is served over some mixture of rice, kumquats and black olives.
Incomparable, believe me! Can you help?
Well, I did what I consider to be a thorough search by Madeleine Kamman's name and by
ingredients, and I had no success. I think that with both of us coming up empty-handed,
the recipe just isn't on the Internet.
I did find one clue that might take you a bit closer. A file on the "ScribD" website came
up in Google as having this text: "lamb stew with kumquats kamman". That sounds like it, eh?
Those words were supposed to be in a file of Martha Stewart's recipes according to Google.
Alas, when I downloaded that *.pdf file from ScribD, that text was not in the file.
However, since the recipes in that file are recipes that have, at some point, been featured
by Martha Stewart, it might have been Martha's TV show on which you saw the recipe featured.
I went to Martha's site and searched as best I could, but I did not find it. The search
facility on her site is rather poor. I've never tried writing to Martha's website, but it might
be worth a try for you to do so, or to post a request in the forum on her site.
2021 Update: Janet sent the below recipes from the cookbook "In Madeleine's Kitchen." It does not
appear to be the exact recipe that Madeleine Kamman used on the tv program that Lorna saw,
but it may be basically the same recipe with a few variations. It does not call for lamb stew
meat. Instead it tells you how to cook a de-boned shoulder of lamb. She gives a list of garnishes
for the pilaf that includes black olives, but has lemon and orange peel instead of kumquats.
I wish that I still had Lorna's email address from 2009, but the original emails from then were
lost in a computer crash. Perhaps she still checks my site occasionally and will see this.
Subject: Kamman Lamb Stew
Date: 6/7/2021, 8:32 AM
Kamman Lamb Stew
From "In Madeleine's Kitchen"
No Kumquats in rice, it was probably a variation used on the tv show
Epaule D' Agneau Des Pieds-Noirs
(Pied-Noir Shoulder of Lamb)
Olive oil as needed
1 small carrot, sliced thick
1 large onion, sliced thick
One 3 to 3-1/2 pound boned shoulder of lamb
3 tablespoons fine-chopped mint
3 small cloves garlic, minced fine
Pepper from the mill
Small bouqet garni
1/2 teaspoon ground cumin
2 to 3 cups stock or broth of your choice, the best possible
2 green peppers, peeled if desired
2 red peppers, peeled if desired
2 small zucchini
1 medium eggplant
1. Heat 2 to 3 tablespoons olive oil in an oval braisig pot and brown the carrot
and onion. Remove to a plate. Flatten the shoulder, sprinkle it inside with
1 tablespoon of the mint mixed with 1 clove of the garlic, and salt and
pepper. Roll the shoulder and tie it well. Brown it evenly on all sides in
the oil remaining in the pot. Discardthe browning oil, return the onion and
carrot to the pot, add the bouqet garni, cumin, slat, pepper, and enough
stock to come two-thids of the way up the sides of the meat. Cover with
foil and the pot lid. Preheat the oven to 325°F. Bring the pot to a boil and
put to bake for approximately 45 to 50 minutes for medium rare, 90 minutes
for well done.
2. Meanwhile, cut the peppers into 3/4 inch squares. Sauté them in 2 tablespoons
hot olive oil. Set aside. Cut the zucchini into 3/4 inch cubes and also sauté
them in hot olive oil. Mix the zucchini with the peppers.
3. Cube the eggplant,unpeeled into 3/4 inch cubes. Salt them. Let them stand
for 30 minutes. Rinse them and pat them very dry. Sauté them in 2 to 3
tablespoons hot olive oil and, when nice and brown, add them to the peppers
4. When the meat is done, remove it from the pot and keep it hot. Defat the
cooking juices. Add the vegetables and reduce together for approximately
10 minutes. The vegetables must be well done. Add the remaining chopped
mint and garlic.
5. Serve the meat sliced, with the sauce on top and the vegetable garnish
Recommended vegetable: A pilaf of rice with olives and lemon rind.
Basic Pilaf of Rice or Wheat
Pilafs keep very well in a slow oven. All the garnishes are usable for both rice
and cracked wheat. It is preferable to use coarse cracked wheat for better taste
and texture. The method of cooking is identical, but:
* Converted rice will need twice its volume of stock to swell to the correct
* Wheat will need liquid equal to its own volume.
The broth used may be any you have, but not the very rich Golden Veal
Stock, which is too thick and gelatinous.
4 tablespoons butter
2 onions, chopped so very fine by hand that they appear mashed
1 cup converted rice or coarse cracked wheat
2 cups hot broth for rice, or 1 cup hot broth for wheat
Pepper from the mill
1. Heat the butter in a heavy braising pot. Add the onions and toss into the
butter until the steam stops rising. Add the rice or wheat. Toss into the
hot butter until so very hot that when touched with the top of your finger,
you cannot stand the heat.
2. Add the hot broth and mix well by fluffing with a fork. Cover the pot with
several layers of paper towels and the pot lid and cook either on top of
the stove over medium-low heat or in a 325°F oven for 15-20 minutes, or
until all the broth has been absorbed.
3. Add salt and pepper to correct the seasoning and any garnish you like.
The pilaf will keep, if transferred to a glass baking dish and covered
with foil, for 1 to 4 hours.
Rice or Wheat Pilaf Possible Garnishes
1/3 cup toasted slivered almonds
1/4 cup toasted pignola nuts, mixedwith 3 tablespoons currants
3 tablespoons chopped walnuts mixed with 1/3 cup diced Camembert
1/4 teaspoon each grated lemon and orange rinds mixed with 1/4 cup chopped
1/4 teaspoon grated orange rind plus a pinch of saffron mixed with
2 tablespoons scissored fresh basil.
2 tablespoons each chopped toasted cashew nuts, unsweetened crumbled
coconut flakes, and currants.
2 tablespoons each chopped toasted almonds or hazelnuts and chervil
1/2 teaspoon fennel or aniseeds
(black olives and kumquats? - Phaed)
Another trying times tight budget recipe.
Tomato gravy is an old favorite in the South where I grew up. It's both cheap and easy to fix. It's
great eaten with biscuits for breakfast, but it's also great over bread or toast for any meal.
2 or 3 sliced tomatoes
1 c. milk
Salt and pepper to taste
Heat grease. Simmer tomatoes in grease until soft. Add milk and flour and mix until thick.
Season with salt and pepper to taste. Add more milk to make a thinner gravy.
Old Fashioned Tomato Gravy
4 med. fresh tomatoes or 2 (16 oz.) crushed tomatoes
1/4 c. bacon grease
1 to 2 tbsp. flour or enough to thicken
Dash of black pepper
Heat bacon grease over medium heat until hot. Add flour, stirring constantly until lightly
browned. Add flour and pepper and let come to a boil. Cover and let set for about 5 minutes.
Can be served over rice or hot biscuits.