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Posts posted by saskanuck
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I make a nice apricot cheesecake. You rehydrate dried apricots with water and a little Grand Marnier, puree them, and add them to a standard cheesecake batter.
You do get small bits of apricot throughout, so if you're not a fan of that sort of texture in a cheesecake, it may not be for you.
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I am indeed a Saskatchewan Canuck! Good sleuthing there.
Thanks for the welcome, everyone, and I'll have to get to posting so that I get access to everything.
I am a food lover, not a chef nor do I pretend to be, but I love to cook (and eat) so this place looks just wonderful.
I read cookbooks like novels, so looking at all the titles listed here is going to give me more fodder than I'll ever read, but that's a good thing, no?
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I can salsa all the time. I add the cilantro, chopped roughly, stems and all, at the end before I put it into jars. You still get the cilantro taste, although it isn't as pronounced as fresh. Around here, we don't get it with the roots attached either.
I like the tip about adding fresh cilantro before serving, though. I always have extra cilantro around, and now I have a new use for it!
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Hi, I'm a brand new member of eGullet, but have been lurking for a while now.
I'm not sure if there is an introduce yourself thread somewhere, because I couldn't find one. If someone would be so kind as to show me where, that'd be grand.
Anyway, to keep on topic, I have at least 50 - 60 cookbooks at last count, not including the books written by Jeffrey Steingarten and Michael Ruhlman. I have my late mom's old handwritten cookbooks and some very old vintage cookbooks of hers that date back to the 1940's. They are more precious than gold to me.
Crab Apples
in Cooking
Posted · Edited by saskanuck (log)
You can also make wine using crabapples or apples. We do this every year, as we have 2 huge old apple trees that produce more than anyone can reasonably use.
Our apple wine is a dry white, with 12% alcohol content, and many people we know don't realize it's been made from apples unless we tell them. You can tell that it's not a grape-based wine, but it's really surprisingly good. It does not taste like a typical homemade sweet wine, but rather a white table wine.
As a matter of fact, we've just finished harvesting the apples this week and will be making apple wine this weekend.