Re: Cranberry Walnut Relish
By: Dave Drum to Ben Collver on Sun Jul 13 2025 11:15:00

My favourite "uncommon" berry is the gooseberry. And just the wild ones, not the bland, oversized, over-sweet cultivated versions. The "goose"
has bugger-all to do with the guard bird ofnthe same name. "The goose
in gooseberry has been mistakenly seen as a corruption of either the
Dutch word kruisbes or the allied German Krausbeere,[4] or of the
earlier forms of the French groseille. Alternatively, the word has
been connected to the Middle High German krus ('curl, crisped'), in
Latin as grossularia.

More thaan you ever wanted to know, I'm sure. Bv)= Have a nice slice
of pie and a beverage .....

Thanks for the lesson in etym-gooseberryology. :-)

The wild goosberries around here taste good but have a spiky/spiny skin.
So I split them open and suck the innards out.

Another high altitude wild berry is blackcurrants. I love their strong
flavor. The discount grocery store sells "Danish" blackcurrant
preserves that were actually made in Poland. The ingredient list
includes "glucose syrup." I am curious how "glucose syrup" is actually
made. I figure it's the European equivalent of "corn syrup," which is industrial conversion of raw starch to sugar.

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Mary Berry Blackcurrant Pie
Categories: British, Pies
Yield: 8 Servings

4 Eggs; free-range
1 c Sugar
1 c Plain flour
1/3 c Corn meal
1 ts Baking powder
1 ds Vanilla extract
1 c Blackcurrants
Butter or oil; to grease

Preparation time: 20 minutes
Cooking time: 40 minutes

A nostalgic British pie filled with tart blackcurrants, soft
sponge-like batter, and the taste of childhood summers--perfect with
cream or custard.

Beat eggs, sugar, and vanilla until thick and pale.

Mix in flour, corn meal, baking powder.

Grease a 9" pan and preheat oven to 180^0C (350^0F).

Pour half batter, add berries, pour rest on top.

Bake for 40 to 45 minutes until golden and set.

Cool 10 minutes before serving. Dust or drizzle as you like.

Recipe by Imen Dridi

Recipe FROM:
<https://britishchefstable.com/mary-berry-blackcurrant-pie/>

MMMMM
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Ben Collver wrote to Dave Drum <=-

More than you ever wanted to know, I'm sure. Bv)= Have a nice slice
of pie and a beverage .....

Thanks for the lesson in etym-gooseberryology. :-)

The wild goosberries around here taste good but have a spiky/spiny
skin. So I split them open and suck the innards out.

We may be talking about two different fruits. Here's a link to the Wiki
about "my" gooseberries with a good photo. I've never seen a spiky skin gooseberry. Mine are green globes with a smooth skin. Althogh the bottom
of the berry may have a tiny spike.

https://en.wikipedia.org/wiki/Gooseberry

I wonder what else your berries are called.

Another high altitude wild berry is blackcurrants. I love their strong flavor. The discount grocery store sells "Danish" blackcurrant
preserves that were actually made in Poland. The ingredient list
includes "glucose syrup." I am curious how "glucose syrup" is actually made. I figure it's the European equivalent of "corn syrup," which is industrial conversion of raw starch to sugar.

Now you're got a project for a rainy day when you can't go berry picking
or mushroom hunting inthe timber. Use your search engine to chase down
the answers. Bv)=

Currants is good. Red or black.

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Mary Berry Blackcurrant Pie
Categories: British, Pies
Yield: 8 Servings

I grew up around blackberries and raspberries growing along the fences
on the farm. And in some of the ditches alongside the roads - thank you
birds. When I had a garden in town I tried planting thornless blackberries
and learned that the fruit is not nearly as tasty as the fuit of those
with stickers waiting to scratch your hands for plundering their boounty. Gloves are a must.

As with most things vegetable the home-grown or wild-picked is much more flavourful than the store-bought, commercially grown (and probably better lookikng) product.

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Old Fashion Blackberry Cobbler
Categories: Pastry, Fruits, Citrus, Desserts
Yield: 11 Servings

5 c Blackberries
1 c Softened butter
1 1/2 c Sugar
2 ts Vanilla
1 c Milk
2 tb Lemon juice
2 c Sifted A-P flour
1/4 ts Salt
2 ts Baking powder
1 c Sugar
2 tb Cornstarch
3/4 c Boiling water
Whipped cream; for garnish

Set oven @ 375ºF/190ºC.

Lightly spray a 9" X 13" baking pan w/ cooking spray. In
a large bowl, cream the butter, 1-1/2 cups sugar,
vanilla, lemon juice, milk and salt until well blended.

Stir in flour until just blended. Spoon blackberries
into bottom of pan. Pour or spoon batter over berries.
With a rubber spatula gently spread batter to cover
berries.

In another bowl whisk together remaining sugar and the
cornstarch. Sprinkle evenly over top of batter. Pour
boiling water over cornstarch mix, evenly. Gently stir
it up a bit. Bake for 40 minutes or until top is crispy
looking, ( don't worry, the inside will be nice and
soft.)

Top the servings of cobbler with whipped cream.

UDD NOTE: I use Reddi-Whip from a can

MAKES: 10 to 12 servings

Recipe from my Grandmother, Helen Moore who got it from
from her grandmother, Emma McCarver.

Uncle Dirty Dave's Kitchen

MMMMM

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Ben Collver wrote to Dave Drum <=-

More than you ever wanted to know, I'm sure. Bv)= Have a nice slice
of pie and a beverage .....

Thanks for the lesson in etym-gooseberryology. :-)

The wild goosberries around here taste good but have a spiky/spiny
skin. So I split them open and suck the innards out.

We may be talking about two different fruits. Here's a link to the Wiki
about "my" gooseberries with a good photo. I've never seen a spiky skin gooseberry. Mine are green globes with a smooth skin. Althogh the bottom
of the berry may have a tiny spike.

https://en.wikipedia.org/wiki/Gooseberry

I wonder what else your berries are called.

Another high altitude wild berry is blackcurrants. I love their strong flavor. The discount grocery store sells "Danish" blackcurrant
preserves that were actually made in Poland. The ingredient list
includes "glucose syrup." I am curious how "glucose syrup" is actually made. I figure it's the European equivalent of "corn syrup," which is industrial conversion of raw starch to sugar.

Now you're got a project for a rainy day when you can't go berry picking
or mushroom hunting inthe timber. Use your search engine to chase down
the answers. Bv)=

Currants is good. Red or black.

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Mary Berry Blackcurrant Pie
Categories: British, Pies
Yield: 8 Servings

I grew up around blackberries and raspberries growing along the fences
on the farm. And in some of the ditches alongside the roads - thank you
birds. When I had a garden in town I tried planting thornless blackberries
and learned that the fruit is not nearly as tasty as the fuit of those
with stickers waiting to scratch your hands for plundering their boounty. Gloves are a must.

As with most things vegetable the home-grown or wild-picked is much more flavourful than the store-bought, commercially grown (and probably better lookikng) product.

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Old Fashion Blackberry Cobbler
Categories: Pastry, Fruits, Citrus, Desserts
Yield: 11 Servings

5 c Blackberries
1 c Softened butter
1 1/2 c Sugar
2 ts Vanilla
1 c Milk
2 tb Lemon juice
2 c Sifted A-P flour
1/4 ts Salt
2 ts Baking powder
1 c Sugar
2 tb Cornstarch
3/4 c Boiling water
Whipped cream; for garnish

Set oven @ 375ºF/190ºC.

Lightly spray a 9" X 13" baking pan w/ cooking spray. In
a large bowl, cream the butter, 1-1/2 cups sugar,
vanilla, lemon juice, milk and salt until well blended.

Stir in flour until just blended. Spoon blackberries
into bottom of pan. Pour or spoon batter over berries.
With a rubber spatula gently spread batter to cover
berries.

In another bowl whisk together remaining sugar and the
cornstarch. Sprinkle evenly over top of batter. Pour
boiling water over cornstarch mix, evenly. Gently stir
it up a bit. Bake for 40 minutes or until top is crispy
looking, ( don't worry, the inside will be nice and
soft.)

Top the servings of cobbler with whipped cream.

UDD NOTE: I use Reddi-Whip from a can

MAKES: 10 to 12 servings

Recipe from my Grandmother, Helen Moore who got it from
from her grandmother, Emma McCarver.

Uncle Dirty Dave's Kitchen

MMMMM

... "A cheapskate won't tip a server. I'm just careful with my money" Dave Drum === MultiMail/Win v0.52
--- SBBSecho 3.28-Linux
* Origin: End Of The Line BBS - endofthelinebbs.com (1:124/5016)

Re: Re: verry berry
By: Dave Drum to Ben Collver on Mon Jul 14 2025 07:26:22

The wild goosberries around here taste good but have a spiky/spiny
skin. So I split them open and suck the innards out.

We may be talking about two different fruits. Here's a link to the Wiki about "my" gooseberries with a good photo. I've never seen a spiky skin gooseberry. Mine are green globes with a smooth skin. Althogh the bottom
of the berry may have a tiny spike.

https://en.wikipedia.org/wiki/Gooseberry

I wonder what else your berries are called.

Sierra gooseberry. See 2nd photo here:

https://en.wikipedia.org/wiki/Ribes_roezlii

They are both gooseberries, just different varieties.

includes "glucose syrup." I am curious how "glucose syrup" is actually made. I figure it's the European equivalent of "corn syrup," which is industrial conversion of raw starch to sugar.

Now you're got a project for a rainy day when you can't go berry picking
or mushroom hunting inthe timber. Use your search engine to chase down
the answers. Bv)=

Aunti Wikipoodia tells me i was right:

https://en.wikipedia.org/wiki/Glucose_syrup

Glucose syrup... is a syrup made from the hydrolysis of starch.
Maize (corn) is commonly used as the source of the starch in the US,
in which case the syrup is called "corn syrup", but glucose syrup is
also made from potatoes and wheat...

Title: Old Fashion Blackberry Cobbler

I ate my first blackberries of the season the day before yesterday.
The Him-ow-ayas blackberry (Rubus armeniacus) is an invasive species.
It grows all over the place here. Near a water source the briars
produce big, fat berries.

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Blackberry Sage Iced Tea
Categories: Drinks
Yield: 4 Servings

4 c Water
1 c Blackberries
3 tb Fresh sage
1 Lemon juice of
3 tb Maple syrup; adjust to taste
Ice cubes
Additional sage leaves or
- lemon slices; for garnish
- (optional)

Try my unique Blackberry Sage Iced Tea recipe, featuring juicy
blackberries, fragrant sage, and a splash of lemon, all sweetened with
natural maple syrup. This unique and refreshing beverage is perfect
for cooling off on warm days!

Bring the water to a simmer in a medium saucepan, turn off the heat,
and steep the sage leaves for about 5 minutes to release the flavors.

Add the blackberries to the sage-infused water. Return to a simmer,
then remove from heat and gently mash the blackberries to release
their juices and flavor. Stir in the maple syrup, adjusting the
amount based on your desired sweetness.

Let the mixture cool to room temperature. Once cooled, strain the
liquid through a fine mesh sieve into a pitcher, pressing on the
solids to extract all the juices. Discard the solids.

Stir in the freshly squeezed lemon juice to add a refreshing citrusy
kick.

Refrigerate the tea until it is thoroughly chilled, at least 1-2
hours.

Fill glasses with ice cubes and pour the chilled tea over the ice.
You can also add some blackberries to each glass. Garnish with sage
leaves and/or a slice of lemon for an extra touch of elegance. Enjoy!

Recipe by Joonas Jokiniemi

Recipe FROM: <https://yerbamateculture.com/blackberry-sage-iced-tea/>

MMMMM
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Dave Drum wrote to Ben Collver <=-

I grew up around blackberries and raspberries growing along the fences
on the farm. And in some of the ditches alongside the roads - thank you birds. When I had a garden in town I tried planting thornless
blackberries and learned that the fruit is not nearly as tasty as the
fuit of those with stickers waiting to scratch your hands for
plundering their boounty. Gloves are a must.

In 1984, I accidentally flew through a blackberry bramble on my bicycle.
Still have scars to remind me of that adventure!

As with most things vegetable the home-grown or wild-picked is much
more flavourful than the store-bought, commercially grown (and probably better lookikng) product.

I agree. Plus you know their growing conditions and what has and hasn't been sprayed on them.

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Blackberry Custard Pie
Categories: Pies & past
Yield: 1 Servings

1 Unbaked 9 inch pie shell
2 c Fresh blackberries
4 Eggs
2/3 c Sugar
1 1/3 c Milk
1 ts Vanilla

Sprinkle blackberries in bottom of pie shell. Mix beaten eggs, milk
and vanilla together and pour over blackberries. Bake at 400 degrees
until custard tests done with a knife coming clean when stuck halfway
between the rim and the middle. Randy Rigg

MMMMM

-- Sean

... Protect your hands, you need them to pick up your paycheck.
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Ben Collver wrote to Dave Drum <=-

The wild goosberries around here taste good but have a spiky/spiny
skin. So I split them open and suck the innards out.

We may be talking about two different fruits. Here's a link to the Wiki about "my" gooseberries with a good photo. I've never seen a spiky skin gooseberry. Mine are green globes with a smooth skin. Althogh the bottom of the berry may have a tiny spike.

https://en.wikipedia.org/wiki/Gooseberry

I wonder what else your berries are called.

Sierra gooseberry. See 2nd photo here:

https://en.wikipedia.org/wiki/Ribes_roezlii

They are both gooseberries, just different varieties.

And yours are red. But that makes today a good day. I've learned something
new. I mark any day I learn something new as a good day.

includes "glucose syrup." I am curious how "glucose syrup" is actually made. I figure it's the European equivalent of "corn syrup," which is industrial conversion of raw starch to sugar.

Now you're got a project for a rainy day when you can't go berry picking or mushroom hunting inthe timber. Use your search engine to chase down
the answers. Bv)=

Aunti Wikipoodia tells me i was right:

https://en.wikipedia.org/wiki/Glucose_syrup

Glucose syrup... is a syrup made from the hydrolysis of starch.
Maize (corn) is commonly used as the source of the starch in the US,
in which case the syrup is called "corn syrup", but glucose syrup is
also made from potatoes and wheat...

Double up on the good day. As long as we leave the high fructose out of
the corn syrup.

Title: Old Fashion Blackberry Cobbler

I ate my first blackberries of the season the day before yesterday.
The Him-ow-ayas blackberry (Rubus armeniacus) is an invasive species.
It grows all over the place here. Near a water source the briars
produce big, fat berries.

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Blackberry Sage Iced Tea
Categories: Drinks
Yield: 4 Servings

Then we have razzleberries....

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Raspberry Chicken
Categories: Poultry, Fruits, Booze, Vegetables, Citrus
Yield: 6 Servings

3 lb Chicken thighs; boned,
- skinned if you like
18 oz Raspberry puree
6 oz Brandy
3 ts Fresh squeezed lemon juice
6 ds Nutmeg
6 oz White vinegar
3 ts Shallots
6 oz Dairy sour cream; opt

Brown chicken on both sides until 3/4 of the way
done. Remove chicken from the pan and deglaze with
brandy. Add the remaining ingredients and reduce by
1/2. Add the chicken and continue to cook quickly
until done

Recipe by: Christin Stuart

From: http://www.recipesource.com

Uncle Dirty Dave's Kitchen

MMMMM

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Sean Dennis wrote to Dave Drum <=-

I grew up around blackberries and raspberries growing along the fences
on the farm. And in some of the ditches alongside the roads - thank you birds. When I had a garden in town I tried planting thornless
blackberries and learned that the fruit is not nearly as tasty as the
fuit of those with stickers waiting to scratch your hands for
plundering their boounty. Gloves are a must.

In 1984, I accidentally flew through a blackberry bramble on my
bicycle. Still have scars to remind me of that adventure!

Were intoxicants involved? Or didja just crash?

As with most things vegetable the home-grown or wild-picked is much
more flavourful than the store-bought, commercially grown (and probably better lookikng) product.

I agree. Plus you know their growing conditions and what has and
hasn't been sprayed on them.

BINGO!

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Blackberry Noodle Kugel
Categories: Desserts, Fruits, Pasta, Puddings
Yield: 10 Servings

4 c Blackberries
1 c Apple juice
12 oz Wide flat egg noodles
1/4 lb Unsalted butter; melted
1 1/4 c Sugar
3 lg Eggs; lightly beaten
1/8 c Ground cinnamon

Oven: 375?F/190?C

Brush a 7" x 11" or 9" x 13" baking pan with 1 tbsp of
the butter. In a large pot of salted boiling water,
cook noodles til al dente, about 10 minutes; drain in
a colander.

In a large mixing bowl, combine drained noodles,
remaining butter, and sugar, apple juice and berries.
Mix in eggs. Transfer to prepared baking dish.

Sprinkle generously with cinnamon. Bake until golden
brown and crisp on top, about 30 minutes.

Serves: 10

From the recipe files of Carole Walberg

From: http://www.recipesource.com

Uncle Dirty Dave's Kitchen

MMMMM

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Re: Re: verry berry
By: Dave Drum to Ben Collver on Tue Jul 15 2025 05:37:43

And yours are red. But that makes today a good day. I've learned something new. I mark any day I learn something new as a good day.

Hooray!

Then we have razzleberries....

I have never eaten raspberry chicken, but i've seen photos in cooking
magazines of various dishes with raspberry sauce poured over the plate
in showy ways. I associate it with gourmet cooking.

I did once make seedless raspberry jam by hand, and with the right
tool it's fairly easy: a cone-shaped canning sieve with wooden
rolling masher. A stand-less version is shown on the bottom of the
following page.

https://en.wikipedia.org/wiki/Chinoise

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Rashberry Cream
Categories: Desserts
Yield: 1 servings

1 c Heavy cream
1/4 c Sugar *
1 Egg; 1/2 yolk removed
1/4 c Grape juice (or currant
- juice if you can get it!)
1 c Raspberries; fresh or
- frozen; whole or mashed or
- pureed or de-seeded, etc. *

Heat the cream and sugar together, stirring frequently, until sugar is
dissolved, about 5 minutes. Set aside to let cool. Whisk the egg until
frothy, then stir in the juice and raspberries. Add this egg and juice
mixture to the cream, stirring over low heat until it starts to boil,
about 10 minutes. Remove from the heat and pour the cream mixture
into serving dishes of your choice. Refrigerate until firm to the
touch, covering after the cream has cooled. Serve with sugar if you
wish.

* Note: Since the recipe doesn't specify an amount of sugar, I guessed
here, and I liked the results. It's sweet but not overly so. You can
also taste the cream mixture and add more sugar to the fruit and egg
mixture, as the recipe suggests.

** Note: How to prepare the raspberries wasn't exactly clear - at
first I thought perhaps whole, but upon another reading the syntax of
"half a Pint Currant Juice, a Pint of Rashberry" combined with "put
the Juice and Eggs to it" suggested that raspberry juice might be
called for. Inspired by fools and because I wanted a little texture
(and was afraid the mixture might not set with that much liquid), I
let the frozen raspberries thaw and then mashed them with a fork. I
liked the way this turned out, but you could also puree the
raspberries or strain them if you're not a fan of seeds. Because this
ended up setting fairly firmly, like pudding, I think it would be
fine with juice. So if you happen to have raspberry juice, then give
that a try and let us know how it turns out!

Recipe by Marissa Nicosia

Recipe FROM:
<https://rarecooking.com/2016/10/05/to-make-rashberry-cream/>

MMMMM
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Hello Dave,

Tuesday July 15 2025 05:37, you wrote to me:

Were intoxicants involved? Or didja just crash?

I was 12 years old and I was taking a downhill curve at 10% grade too fast. Lauched right off the road and into said bramble.

BINGO!

I need to copy my current MM setup to the BBS machine...

-- Sean

... WinErr 014: Keyboard locked: try anything you can think of.
--- GoldED/2 3.0.1
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