Port Wine Jelly, Custard Powder, Pudding Mix, Weinbrot, Arm Roast, Chinese Restaurant Candy

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Port Wine Jelly

----- Original Message ----- 
From: Catherine 
To: phaedrus@hungrybrowser.com 
Sent: Saturday, March 06, 2010 6:25 PM
Subject: Wine jelly recipes needed

Dear Phaedrus:

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--



Hello Catherine,

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  

Yield:1 Servings

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)
lemon zest
whole cloves

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. 

Vanilla Custard Powder

----- Original Message ----- 
From: "Laurie" 
To: phaedrus@hungrybrowser.com
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 
> filling.
> ~ Laurie 

Hello 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
and here:
Pudding Mix

Some thoughts about custard powder substitutes here:
Custard Powder Substitutes
More Custard Powder Substitutes



----- Original Message ----- 
From: "Cathy " 
To: phaedrus@hungrybrowser.com
Sent: Monday, March 01, 2010 10:56 PM
Subject: This may be a tough one to find..

> Greetings!!
> 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!
> Cathy 

Hello Cathy,

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 description. Sorry.


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. 

Chinese Restaurant Candy

----- Original Message ----- 
From: l. ann
To: phaedrus@hungrybrowser.com 
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.

L. Ann

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.


Arm Roast

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.

Arm  Roast

 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.
Arm Roast

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.

"Nothing could be more exquisite than his calf's foot jelly liquified and prepared by gas heat except perhaps his meat biscuits of preserved Texas Beef and Southdown mutton. A bottle of Chateau Yquem and another of Clos de Vougeot, both of superlative excellence in quality and flavor, crowned the repast." Around the Moon by Jules Verne

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