Search results
Results from the WOW.Com Content Network
This recipe is fairly traditional but with a holiday twist, featuring flavors like tart cranberries and warm cinnamon. Seltzer isn’t so authentic, but I like this addition because it makes the ...
Candied orange peel. Candied fruit, also known as glacé fruit, is whole fruit, smaller pieces of fruit, or pieces of peel, placed in heated sugar syrup, which absorbs the moisture from within the fruit and eventually preserves it. Depending on the size and type of fruit, this process can take from several days to several months. [1]
Sugar plums are widely associated with Christmas, through cultural phenomena such as the Sugar Plum Fairy in The Nutcracker (composed by Tchaikovsky, 1892), as well as the line, "The children were nestled all snug in their beds/While visions of sugar plums danced in their heads," from Clement C. Moore's poem A Visit from St. Nicholas (1823), better known as " 'Twas the Night Before Christmas".
Fruit curd is a dessert topping and spread usually made with lemon, lime, orange, or raspberry. [19] The basic ingredients are beaten egg yolks, sugar, fruit juice and zest which are gently cooked together until thick and then allowed to cool, forming a soft, smooth, flavorful spread. Some recipes also include egg whites or butter. [20]
Simmer the plums with the blackberries, sugar, and about 1⁄4 cup water (more or less depending on the ripeness of the fruit) in a small saucepan over low heat until soft and pulpy, 5 to 10 minutes.
The most basic cranberry sauce consists of cranberries boiled in sugar water until the berries pop and the mixture thickens. Some recipes include other ingredients such as slivered almonds, orange juice, orange zest, ginger, maple syrup,ginger ale, port wine, or cinnamon.
Kiamoy powder is also sold separately as an ingredient, and can be used as a coating for kiamoy chicken or as a dip for fruits like pomelo, fresh green mango, or pickled green mango. [ 7 ] [ 8 ] Kiamoy and champóy are believed to be the direct ancestors of the Mexican treat saladitos and the chamoy sauce derived from it.
Preheat oven to 350°F. Preparing the filling: Leaving skins on, halve plums, remove and discard pits and slice into thin wedges (about 1⁄4 inch thick).