----- Original Message -----
Sent: Saturday, March 06, 2010 6:25 PM
Subject: Wine jelly recipes needed
A friend sent me a link to your site. I'm going to be hard-pressed to find
a good thank you for her! Even if you don't find the recipes I need, I still
love your site.
In the mid-70s, I made several batches of wine jelly. The recipes came
from, I believe, Bon Appetit magazine. The one I particularly remember was
"Port Wine Spices"--a port wine jelly with embedded cloves and cinnamon stick.
It was fabulous--a great glaze on ham, beef, chicken, anything. There was a
cream sherry jelly recipe, sauterne--five, maybe six recipes in all.
I have not been able to find them on the internet, anywhere. (Yes, I have
checked the Bon Appetit/Gourmet site. I have sent in requests (unanswered--if
I want to be paranoid or dramatic, I'd say "ignored"); I have called their
research office ("Sorry, our records don't go back that far.").
I am desperate to find these recipes. Through a series of mishaps, I no
longer have the homemade recipe book that had a photocopy of this article
and would love to have another copy.
The original recipe was, as noted, from the mid 70s. I am 90% sure it was
from Bon Appetit; our local libraries (Tucson, AZ) don't have issues going
back that far. The University of Arizona supposedly does, but apparently
the online information is incorrect. I remember getting a copy when living
in Southern California; they had to do an interlibrary transfer from somewhere
two or three hours east of L.A., but, again, I don't see it listed in the
L.A. Library System.
And if you find the old issues, there was an article titled "Blue Ribbon Bounty"
which had an idiot-proof strawberry jam recipe. If you see that, I'd love a copy;
I have a zillion strawberry jam recipes, but that one never, ever failed me, and
adapted wonderfully for raspberry jam.
Hope you can track these down; looking forward to hearing from you soon--
Sorry, I have no source for recipes from magazines past. If the recipe is not
placed on the Internet with a specific statement that it is "from Bon Appetit",
then I have no way to locate it. I could not find any recipe called "Port Wine
Spices", nor could I find a Port Wine Jelly recipe that stated that it was from
Bon Appetit. Best I can do is send you similar recipes. See below.
Spicy Port Wine Jelly
2 c. port wine
3 c. honey
1/8 tsp. cinnamon
1/8 tsp. cloves
3 oz. liquid pectin or 1 c. apple pectin
Combine wine, honey, cinnamon and cloves and bring to a full rolling boil.
Add the pectin and again bring to a good boil. Cook at this temperature for
2 minutes, stirring constantly. Remove pan from heat and skim with a metal
spoon. Pour into hot sterilized jars. Seal and let stand at room temperature
until jelly has set, about 24 hours. Yield: 8 half-pints.
Mulled Port Wine Jelly
1 x Unblemished medium size, eating orange
8 whl cloves
1 x Approx. 2 1/2" cinnamon, stick, broken
6 whl allspice, slightly bruised
1/2 cup Boiling water
3/4 oz Box powdered regular pectin*
1/2 cup Good-quality red port**
Instructions: *Do not use the kind intended for low-sugar preserving.
**Or substitute Madeira, Marsala or a full-flavored red table wine. (I used port.)
This is a two-stage recipe. One day (or at least several hours)
Before you make the jelly, rinse the orange and stick the cloves into it. Wrap
the orange loosely in aluminum foil and bake it, set directly on the shelf, in
a 350 F. oven for 1 hour. Open the wrapping and check the orange; if it is very
soft and the juices have begun to caramelize inside the foil wrapping, it is ready;
otherwise continue to bake it until it is soft and the juices in the wrapping are
turning a rich brown.
Unwrap the orange and drop it into a deep bowl. Add the cinnamon and allspice
and mash everything together. Pour in the boiling water, cover the bowl and
let it stand overnight.
Pour the mixture into a sieve set over a bowl and press the solids to strain off as
much liquid as possible. Discard pulp and strain the liquid again, this time lining
the sieve with cheesecloth. Measure the liquid; if you dont have 1 1/2 cups, add water.
Pour the liquid into a preserving pan. Add pectin and stir to eliminate lumps. Set
the pan over medium-high heat and bring the mixture to a boil, stirring constantly.
Boil it hard (at a boil that cant be stirred down)for exactly 1 minute. At once add
the wine and sugar. Lower the heat and stir the mixture until the sugar has dissolved,
2 or 3 minutes; it should not simmer, much less boil. Remove from heat.
Skim off any foam and ladle the jelly into hot, sterilized jelly glasses or straight-sided
half-pint canning jars, leaving 1/2" of headspace in the glasses or 1/8" in the jars.
Seal the jelly in glasses with melted paraffin; seal canning jars with sterilized
canning lids according to manufacturers directions. Cool, label and store the jars.
If the jelly will be used within a few months, it may be refrigerated unsealed but
Keeps, sealed, for a year in a cool pantry.
Yield: About 6 cups.
Witty writes: "Flavored with an orange that has been stuck with cloves and roasted,
plus a touch of whole cinnamon and allspice, this is a rich, deep, dark-flavored
wine jelly, superb as a relish with venison, other game, poultry, or cold meat.
"For making this, a premium-quality California red port is fine; you do not need
to invest in an imported bottle. Mulled wine jelly is also very good when made with
a full-bodied red wine - Rhone, Burgundy, Zinfandel, whatever you like the most."
From _Fancy Pantry_ by Helen Witty. New York:
Port Wine Jelly
-from Peter Ward, former wine columnist for The Ottawa Citizen newspaper; this is
his wife's recipe.
2 cups Port
3 cups white sugar
1/2 bottle Certo (or 1 foil pouch liquid Certo)
3 sterile 250 ml bottles or 6 or 7 125 ml bottles
Warm the Port in the top of a double boiler without boiling it. Dissolve the sugar in it.
Remove Port from heat and mix in the Certo.
Place 3 cloves and a few curls of lemon zest in each sterile bottle (more for bigger jars).
Pour in jelly and allow to cool. Cover with paraffin wax.
Enjoy with fowl, pork, veal or on your morning toast.
Slather Port jelly on your Christmas turkey, and consume the leftovers for breakfast.
Never eat more than 3 slices of toast and Port Jelly if you intend driving to work.
Andy's notes: Don't use an expensive Port for this unless you're either rich or ...
Don't use one that you wouldn't drink, either (I used Bright's once - didn't like
the jelly, and didn't like the wine either, I found out). I most often use Paarl Ruby
Port, an inexpensive South African wine that's pretty easy to drink, with enjoyable
flavours. I seal jars in a water bath for 10 minutes rather than using paraffin.
----- Original Message -----
Sent: Thursday, March 04, 2010 10:24 PM
Subject: vanilla custard powder
>I would like to know if you have ever heard of a recipe to make homemade
>vanilla custard powder or vanilla pudding powder. I would like to know if
>there is a mix that I could make myself. I would like to make Nanaimo
>bars, but all of the recipes that I find have Bird's Custard powder or a
>bought pudding powder in them, both of which I can't use. It is an
>essential ingredient for the recipe, but I can't find any recipes with a
>suitable substitute, so I am now looking for a homemade powder recipe. Are
>you able to help me out either way?
> I can't use it due to the artificial colors and flavors that are in their
> ingredients. Our daughter is particularly sensitive to them and it
> affects her behavior and ability to learn greatly. I am not concerned
> about getting the color correct in the middle filling of the bars as I
> can use turmeric to achieve this, but I do need a substitute to make the
> ~ Laurie
Well, I can't find any home recipes for custard powder per se. Birds is
mostly just cornstarch, sugar, and vanilla flavoring. The yellow color, at
least according to one source, is annato, which isn't actually artificial at
all, but is a plant product.
There is a Nanaimo Bars recipe here with no custard:
What's in a Nanaimo Bar?
OrgraN makes a custard powder with no artificial colors or flavors:
You can buy it at Amazon, too.
There are vanilla pudding mix recipes here:
Vanilla Pudding Mix
Some thoughts about custard powder substitutes here:
Custard Powder Substitutes
More Custard Powder Substitutes
----- Original Message -----
From: "Cathy "
Sent: Monday, March 01, 2010 10:56 PM
Subject: This may be a tough one to find..
> I have tried many ways to find this particular recipe, but I don't feel
> as though I have exhausted "all" avenues. So here goes...
> When my mother was alive, she made these terrific pastries around the
> holidays. The recipe was written on a sheet of paper, so it was passed
> on to her from someone else. The recipe is for a pastry called (the
> word sounds like..) "Vine Broads". Knowing only a small bit of German,
> I am thinking it must be spelled "Wein Brots" or something similar ... I
> am assuming this must be a German, Dutch or Danish pastry.
> It is made with a dough, not far from a pie pastry...flaky and a little
> buttery. The filling is made with butter, brown sugar and pecans from
> what I recall. I can't remember any other ingredients. A pastry is cut
> either in a round or square and filling is placed in the middle and it
> is folded and sealed with an egg wash and sprinkled with sugar. It was
> then baked..
> I have tried from wrote memory to make these, but I cannot seem to be
> able to come up with the right pastry. From my earliest memories, I can
> tell you these pastries were heavenly!
> When my mother passed away, all her recipes were in a drawer...we all
> have or had one like it..filled with scraps of paper, magazine recipe
> cut-outs, etc. My father threw them all away when Mom died, not
> thinking that I would need these. By this time, few of our elder
> relatives were alive, so I never saw the point in asking cousins... None
> of them were interested in baking like I am. None of them expressed an
> interest in keeping old family recipes.
> Can you help me? I'd be ever so grateful!
The only "weinbrot" (or any similar name) recipe that I can find is the
German recipe below, and it doesn't sound much like your description.
"Weinbrot" is sometimes used generically to mean any bread or pastry that
has wine in it rather than referring to a particular recipe. I could not
find a German, Austrian, Viennese, Dutch, or Danish recipe that fit your
Weinbrot (Wine Bread) (bread machine) 2 times tested.
1 Pkg Dry yeast
250 g Wheat flour type 550 (L)
250 g Rye (L)
3 / 4 TL Salt
1 EL brown sugar
30 g Sunflower seeds (L)
20 g chopped walnuts
1 EL Vegetable
140 ml White wine
160 ml Water
1 EL Balsamic Vinegar
Preparation: Mix all ingredients in the bread makers give. Depending on the
model, the solid or liquid ingredients first.
Normal program start.
----- Original Message -----
From: l. ann
Sent: Wednesday, March 10, 2010 9:11 AM
Subject: chinese restaurant jellied, sesame seed-coated candy
Hi Uncle Phaedrus,
In the 1950's and '60's in Massachusetts, most chinese restaurants served candy
at the end of the meal, rather than fortune cookies. They were somewhat triangular
in shape, soft and chewy jellies, maybe almond-flavored, covered with sesame seeds.
I have asked for them since then, and one restaurateur told me that only the old
grandmothers made them, and they were no longer around. My sister and I are dying
for the recipe. I hope you can help.
Hello L. Ann,
Sorry, I cannot find anything like that. It would help to have the name of the candy.
I'll post the request on the site. Maybe a reader can help.
Hello Uncle Phaedrus
Re L.Ann's memory of the chewy candy rolled in sesame seeds, I recall it as well, served
in the local Chinese restaurant when I was a kid. It is found in China Town, downtown
Boston in several pastry/candy shops. There is also a very similar flat round candy sold
in the grocery stores, I think with Vietnamese origin.
The Search Engine Registry Indicates that someone has been searching for this recipe.
An arm roast is a chuck roast cut from the top of the chuck, usually having a large round bone.
1 (2 1/2 to 3 lb.) arm roast
1 can cream of mushroom soup
1 pkg. Lipton's onion soup mix, dry
Line baking dish with foil (enough to also cover roast). Place roast in foil lined pan.
Add mushroom soup. Sprinkle the onion soup mix over the mushroom soup. Fold ends of foil
together to cover the roast. Place in preheated 300 degree oven for 2 1/2 to 3 hours.
About 50 minutes per pound.
2 tbsp. onion powder
2 tbsp. celery salt
1 tbsp. garlic salt
1 tbsp. Accent
1 tbsp. dry mustard
1 tbsp. horseradish
3-4 oz. wine vinegar
6-8 oz. salad oil
Mix salts and flavorings with vinegar, let stand 20 minutes. Add oil. Pour over meat
and let set several hours in refrigerator or overnight. Cook on grill. Baste as it cooks.