Elise Fallson made a comment on my last blog which reminded me of a funny story. When Matt and I got married we catered for our reception ourselves as there were just a few of us. Some friends, his parents (mine were living in Spain) and his kids. We had cold roast meats and a couple of desserts. Matt had made an orange dessert which used liquor in the sauce, quite delicious. The party was in full swing. Matt had permitted the girls to have a sip of champagne to help celebrate the occasion. Everyone had eaten from the buffet although the food was still available if anyone wanted more. Then we discovered, to our horror, the two girls aged 5 and 10, sitting up at the table, calmly spooning up the juice from the oranges and thoroughly enjoying it. When Matt took them back to their mother, she was not too pleased to receive two tipsy kids.
This picture is approximate, not actual. The actual recipe has a black and white picture
Mediterranean Cooking for Pleasure – Spain
6 oz castor sugar
½ pt (US 2/3 cup) water
1 Tbs seedless raisins
2 liqueur glasses brandy or rum
Peel the rind off one orange and shred it very finely, julienne. Put it in a saucepan with the sugar, raisins and water and cook to make a thick – but not brown – syrup. Peel the oranges so as to remove all the pith as well as the skin. Cut them in thin slices, removing the pips and put them in a glass dish. Pour over the syrup (including the rind) and chill. Sprinkle on the brandy or rum (or Kirsch or Maschino).
Going back to strawberries, I remembered a very simple recipe for using fresh berries, I call it Strawberry Cloud. A friend made it for a cook out one year and I enjoyed it.
1 pack strawberry jello
1 carton strawberries
1 tub coolwhip
1. Make jello according to instructions, when almost set, fold in the berries and then chill till set. Then gently fold in the coolwhip
Have a great day