On 6 Feb 2005 at 14:14, Bill wrote:
> The best duckling I ever had was at a restaurant in D.C. Georgetown
> area. It did not have a recipe title but I remember it had a
> lignonberry glaze and I believe the stuffing was a liver-based
> dressing. I know this is not a lot to go on, but I would appreciate
> your help. Thanks, Bill
I could not locate the particular recipe that you describe. The below recipe was the
closest that I could find. Below that is a separate recipe for liver stuffing.
Perhaps you can combine the two.
** Lingonberry Roast Duckling **
5.5 to 6 lb duckling
3/4 cup lingonberry jam
1/4 cup soy sauce
1/4 cup sherry
1/2 cup hard apple cider
10 cloves garlic, minced
1/2 tsp ancho chile powder
1/4 Tbsp lemon juice
1 to 2 tsp Tabasco pepper sauce, to taste
1/2 of a large onion
2 1/2 Tbsp honey
1/2 cup chopped scallion (green onion)
3 cups additional hard apple cider
Rinse/wash and dry the duckling, removing
any giblets, etc, that are inside (use the
giblets to make an excellent broth, another
time* - you can freeze them for later use,
In a bowl, combine the jam, soy sauce,
sherry, hard cider, garlic, lemon juice, and
Pour 1/2 cup of the jam mixture into the
inside of the duck and roll the duck around
to coat the inside; place on roasting rack
in the roasting pan.
A quarter of a cup at a time and making sure
all of the skin becomes wet from the glaze
(and a good number of lingonberries remain
on the skin of the duck), pour most of the
rest of the jam mixture onto the duck,
reserving about 1/4 of a cup; let the duck
sit for 1 hour.
Preheat oven to 350 degrees F.
Remove the outer skin from the onion half,
then cut it into quarters; stuff the duck
with the onion pieces.
Combine the reserved lingonberry sauce with
the honey; pour the honey/sauce over the
duck (get some inside, too, and try not to
dislodge too many lingonberries), then
drizzle with sprinkle with the chopped green
Roast at 350 degrees F uncovered for 1 hour,
basting occasionally with drippings, then add
the hard cider to the bottom of the roasting
pan; roast covered for an additional hour,
Serve with rice pilaf or wild rice, and
*To make an excellent dark broth: take 4
cups water, the giblets from the duck (neck,
heart, liver, kidney), the onion that was
inside the roasted duck, and the roasting
pan drippings (and any leftover bits of
roasted duck you're willing to use, such as
the wings) and put it all in a crockpot on
low for 8 hours; strain well and refrigerate
for use within 3 or 4 days, or put into ice
cube trays and freeze.
Liver Stuffing for Roast Duck
1 duck liver
1/4 c. butter
1 small onion, chopped
2 c. dry bread crumbs
1/2 tsp. salt
1/4 tsp. pepper
1 Tb. chopped parsley
Chop the liver and saute in the butter to which has been added the
chopped onion. Pour over the bread crumbs. Then add the salt, pepper,
finely chopped parsley, and the beaten egg. Pour over all a sufficient
amount of water to moisten well. Stuff into the duck.
On 6 Feb 2005 at 19:50, Brenda wrote:
> Dear Phaedrus, I once had a recipe for a most soft and delicious
> cookie. It came out of the recipe section of our local paper. It was
> posted in either the Detroit News or Free Press back between 1971 -
> 1973. I believe the cookie was called something like "Juan Hagel" or
> something simular. It included cinnamon and chopped nuts (pecans?)
> and was cut into strips before baking, then brushed with egg whites. I
> have tried so hard to find it....please help!
1 stick margarine
2 c. sugar
2 c. flour
1 egg, separated
1/2 tsp. cinnamon
1/2 c. walnuts
Cream butter with sugar, add egg yolk and mix. Add flour and
cinnamon, a little at a time. Pat down thin on cookie sheet. Brush
egg white across mixture. Add a few drops of water to egg whites
before beating with a fork. Moisten tips of fingers to spread.
Sprinkle with chopped nuts. Bake at 350 degrees or until brown for
30 minutes. Cut into squares almost immediately.
On 6 Feb 2005 at 17:12, Tomi wrote:
> I have been searching most of my life for these two recipes. They
> syrup pie was made with karo syrup and pure cream in an uncooked pie
> shell. When it was made an poured in the pan my grandmother would drop
> little chunks of butter on top and when it was cooked there were rings
> where the butter was dropped. It was the consistency of a chess pie.
> I have even written to the karo syrup people to see if they had heard
> of it and alas, no. My grandmother cooked these until her death in
> 1960 and we were all so spoiled, we never learned how to make them.
> It was my favorite pie.
> Thanks a million. I was so excited to see your website. I accessed
> through Google to find a substitute for a Madeira wine called for in a
> recipe and my question was answered. Tom
See below for a couple of recipes.
2 c. white Karo syrup
2 tbs. flour
1 c. cream
dash nutmeg or vanilla
Cook in unbaked pie crust. Makes 2 pies.
Karo Pie Recipe
2 cups Karo, Blue or Orange Label
1/4 teaspoon vanilla
Few grains salt
Flaky pie crust
2 tablespoons Argo or Kingsford's Cornstarch
Line a pie plate with the crust. Beat the egg yolks, add the Karo,
cornstarch and vanilla mixed thoroughly. Fold in the egg whites
beaten stiff and pour into the pastry lined plate.
Put crisscross strips of the pie crust over the top and bake from
twenty-five to thirty minutes in a hot oven, 375 degrees F.
On 6 Feb 2005 at 7:48, Judy wrote:
> Hello again, I'm on a new quest. This time I'm looking for a source
> to purchase Squirt Soda. Thta great grapefruit based drink. I loved
> this soft drink growing up, but haven't seen it for years and thought
> it was one of those things that just dissapeared. Recently ( I can't
> remember where) I read that it was still available in "certain"
> places. Could you point me towards a supplier? Thanks, Judy
Well, the scarcity of Squirt is sort of a mystery. The Squirt brand is now owned
by Dr Pepper/Seven Up, Inc., a subsidiary of Cadbury Schweppes plc of London, England.
I did not find any statement anywhere that it has been discontinued, nor one that
it's distribution has been curtailed.
However, from reading laments on message boards from people who can't find it
anymore, it does appear that the distribution of this 67-year-old soda has been
limited to certain areas. I found a message saying that Squirt was available at
Kroger's, at least in the Southeast. It might also be available at Wal-Mart
Supercenters. If those are not accessible for you or don't have Squirt in your
area, then these sites advertise it for sale online:
Soda Pop Central
On 6 Feb 2005 at 14:01, Keely wrote:
> Hi - I'm looking for a brown sugar icing recipe like my mom used to
> make. Can't find it in her things so she must have just made it from
> scratch and memory. Unfortunately she has Alzheimers...so she is
> unable to recall what she put in this wonderful icing....except the
> brown sugar. I tried to make it many years ago and ended up throwing
> the pan away as the icing hardened and after two days wouldn't even
> soak out of the pan. She used the icing over angel food cake. I
> know it had brown sugar and was boiled. The finished color was
> .....well I guess light brown sugar colored.....It was not spread on
> the cake, but poured over it. The icing hardened as it cooled. I
> have found several recipes on-line that could be possibilities.....but
> most appear to be 'spreadable' type icings. Can you help? Thanks
> sincerely, Keely
A frosting expert I'm not.... But see the below recipe. It sounds right.
Brown Sugar Frosting
2 c. firmly packed light brown sugar
6 tbsp. heavy cream
1/4 c. (1/2 stick) unsalted butter
1 tsp. vanilla extract
1 c. sifted confectioners' sugar
Place all ingredients for the frosting except the vanilla and the
confectioners' sugar into a large saucepan and slowly bring to a
rolling boil over medium heat, stirring all the while. Remove pan
from heat and stir in the vanilla and then the confectioners' sugar.
Pour frosting onto the top of the cake and let run down the sides.
This frosting tends to set rather quickly, so don't try to spread it
with a spatula. It will look best if allowed to flow naturally.
Serve 12 to 14.