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Category: Lemon

12
Dec
2013

(Almost an) Emerald and Ruby Fruit Salad

categories: 1970's food, Avocado, Desserts, Jelly, Lemon, Lime, Mayonnaise, Strawberries

Remember way back when I made the Spaghetti Bolognese that had the chicken livers in it? You know, “the best Bolognese ever” that prompted me to implement the “Don’t ask, don’t tell rule?” into all future cooking ventures? Well, it happened again this week with the Almost Emerald and Ruby Fruit Salad, and we’ll definitely go there but first….

You might be looking at the above picture and wondering why the featured item is called an Emerald and Ruby Fruit Salad. Because emeralds are green right? Any fool knows that. And, you might assume that, this is one of those quirks of vintage cookbooks that I would normally mock mercilessly.

Unfortunately, wrong and wrong.

Sometimes, the fault lies entirely with me. I’ll pause while you pick your jaws up off the floor. But just to prove a point, let’s count all the ways I failed to notice a fairly crucial part of Nancy Spain’s recipe for Emerald and Ruby Fruit Salad.

1 The name. Emerald and Ruby.

2 Nancy also very kindly provides a picture of said Emerald and Ruby fruit salad. And even more kindly, it is one of the pictures in the all colour cookbook that is in glorious technicolour. And yep, it’s green.

3 The recipe quite clearly states that layer 1 consists of lime jelly and strawberries.

4. Emeralds are green. Even failing all of the above. Logic would dictate that the Emerald layer of the Emerald Fruit Salad would be green.

So, given all that and that I trotted all the way to the shops and bought some lime jelly specifically to make my Emerald and Ruby Fruit Salad, how on earth did I manage to use lemon i.e. yellow jelly in the first layer?

I know . I was astounded at my level of dumbfuckery too. Feel free to roll your eyes and face palm as much as you want. I deserve it. But once you’re done, let me introduce you to my…(erm..just hold on a moment whilst I google yellow gemstones….) highly delicious Topaz and Ruby Fruit Salad.

It still looks pretty but…doofus mistake right? It also then really threw me for the second layer. I had lime jelly left. But, now the recipe called for lemon jelly. Dilemma – use the lime jelly and hope it turns out ok? Or head back down to the shops and buy some more lemon jelly? In the end, I bought more lemon jelly. I figured the avocado, mayo and salt combo was going to be enough of a sell even using the correct recipe. Who knew what would happen if I threw the lime into the mix?

So, now to the next part of this saga.

I live with the fussiest eater in the world. And high on the lengthy list of foods he doesn’t eat are avocado and mayonnaise.

So, I was kind of surprised to get a phone call at work on Monday, after making this on Sunday.

“You know that jelly thing?”

“Uh huh”

“I saw you put the avocado in”

Fuck it. Now I”m going to have to eat the whole thing myself. I’m going to be eating jelly until Easter.

“But I took some to work to have for snack and…it’s surprisingly good. What else is in there?”

Oh…ermm…jelly. Lemon Jelly.

“Just lemon jelly and avocado?”

Yeah..pretty much…bit of lemon juice…

“Wow…who knew…it’s really good”

Good. I’m glad you like it.

I’m going to hell. I really am. But you know, it also kind of proves my point. Tonight if I served up a salad containing avocado and mayo, it would be left on the plate. And he would probably eat two slices of the Emerald and Ruby Fruit Salad for dessert to make up for it.

Just as long as no one tells him what’s in it.

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12
Mar
2013

Retro Food For Modern Times: Lessons Learned From Masterchef and Two Ways with Oysters

categories: Bananas, Lemon, Oysters, Starters, Swiss Cheese, Tabasco, Worchestershire Sauce

“It’s a brave man who first ate an oyster”

Jonathan Swift

I had a dilemma this week. I was reading “The Party Cookbook” and found a recipe for a little dish called Osborne Oysters. Now, it just so happened that with the half dozen oysters we buy as a little treat each Saturday, I had all the ingredients on hand to make this dish.

But, let’s face it. Oysters aren’t cheap. And this recipe consisted of a few ingredients that I would never have put together – what if it tasted as bad as it sounded? On the other hand, what if it turned out to be a magical combination that would have the likes of Heston Blumenthal lamenting “Why didn’t I think of that?”

Just to be clear on what I was up against, here are the ingredients for Osborne Oysters:

No, you don’t need to adjust your screen….that is an oyster, a banana and some Jarlsberg. Now you see my dilemma? My gut instinct is that those are three things that should never even be seen together (which is why one lives on the land, one in the sea and one on a tree) let alone combined into a dish. I was still torn though, a little Heston Blumenthal devil on my shoulder was urging me to do it. Then a tiny angel looking suspiciously like Marco Pierre White jogged my memory of a more recent seafood – banana melange.

Early in the current series of Masterchef: The Professionals, one of the candidates made a name for himself by serving Marco Pierre White a fish stew with a banana flavoured aioli.

That name was buffoon.

Marco described it as one of the worst things he had eaten. Ever.

So the big question. Did I make and eat Osborne Oysters?

Not on your life. I listened to my inner MPW and ate those oysters in my preferred fashion…with lemon, Worchestershire sauce and Tabasco. And they were delicious!

My preferred Oyster mix (although I don’t usually measure it out) is:

½ teaspoon lemon juice

3 drops Worchestershire sauce

1 drop Tabasco

Et Voila…down the hatch!

Oysters My Way - Good to Go — Oysters My Way – Good to Go

I always follow this up with some bread and butter. I have no idea why but Oysters make bread and butter taste even better than normal!

For anyone ~~more stupid~~ braver than me…here is the recipe for Osborne Oysters:

Osborne Oysters Recipe

For everyone else, if you take one thing away from this week’s post it’s to always listen to your inner Marco.

Enjoy your week.

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19
Feb
2013

Singers and Swingers in The Kitchen – Roberta Ashley (1967): Lemon Cake, Orange Jello and Confusion

categories: Cake, Jelly, Lemon

Hello and welcome to the new look Retro Food For Modern Times. I’m still tweaking the design so feedback would be greatly appreciated!

I also know I have gone overboard on this book. I promise this will be my last post from it. ~~For the moment.~~

Finally, if anyone has come to this page by Googling “swingers” and “jello”, this probably isn’t what you’re looking for. It’s about cake. Seriously, stop reading now. You’ll only be disappointed. It wasn’t even a particularly nice cake!

Ok, so now that the perverts are gone, lets talk cake. Although, maybe I should have let them stay. It worked for that “Fifty Shades of Grey” lady. Maybe I should become the E L James of smutty cooking. I could go all breathy and talk about “Beating the eggs and whipping the cream” whilst heaving my bosom about. Or would that just make me Nigella? (Who I absolutely adore. Please don’t sue me. I love you).

Anyway, back to the cake. The recipe comes from Chad Stuart. And before you even start to think “Who the f…” let me interrupt you right there. Chad Stuart is one half of the British folk duo Chad And Jeremy.

Same question huh? I thought so. Click the link if you really want to find out. It doesn’t really matter but just for the hell of it, Chad Stuart is the speccy one in the photo below, not the one who looks a little bit like a young Ryan Gosling if you squint and look at the screen on the correct angle.

So, the cake.

I had never heard of a cake that used Jelly / Jello as an ingredient but was not averse to trying it. There were only a few ingredients and I have an incredible fondness for a lemon syrup cake!

Orange-Lemon Cake Ingredients — Lemon Orange Cake Ingredients

The batter turned a bright orange and went quite bubbly. It tasted slightly chemical and overwhelmingly of oil. The oil was my fault. The recipe states vegetable oil. I should have used a more neutral oil like canola instead of a fruity olive oil. There was still too much of it though, you can see it pooling around the edges of the bowl in the picture below.

I think the slight chemical taste probably came from the cake mix. It could also have been some sort of weird mental effect – my mind thinking that it wasn’t “real” cake so should not taste like one. I’m someone who often likes the raw batter better than the cooked cake so the initial taste was disappointing.

Lemon Orange Cake BatterThe first weird thing happened when I took the cake out of the oven. There was a white….(I want to say bloom but that reminds me a little too much of mould or algae)….froth?…on the surface of the cake, about an inch in from the border of the tin. This was probably caused by all those bubbles in the mixture, although these had not been as prevalent when I’d spooned it into the pan.

The froth didn’t impact the taste but it was unsightly and as the cake wasn’t iced, it meant I had to keep looking at it.

There was also some sort of Jedi mind trick going on with the taste of the cake. It was an orange cake in colour so in my mind, it should have also tasted of orange. It didn’t. It tasted pretty much of nothing. I’m not sure why, maybe the excess of oil neutralised the other flavours.

Adding the syrup, if anything, made it even weirder. Not the least of which because I have no idea what a poultry nail is. I poked my holes with a skewer like a normal person. What I ended up with was an orange cake that tasted of lemon.

This cake caused my brain to melt. Seriously. It messed with my head. The oily batter, the weird froth, the colour not matching the flavour, it was not a pleasant experience or one that I am likely to repeat without significantly changing the recipe.

If I was going to make it again I would use a more neutral oil and cut down on the amount. I would have the colour of the cake match the colour of the syrup – if using orange jelly/o, I would use orange syrup. How awesome would this look with a blood orange syrup?

I’m off to hunt for a new book for next time. Enjoy your week!
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01
Jan
2013

Retro Food For Modern Times – Holiday Wrap Up

categories: Chocolate, Desserts, Eggs, Jelly, Lemon, Lime, Limoncello, Mushrooms, Vol Au Vent

Happy New Year!

Here’s what’s been going on since I last posted.

On Christmas Day, we gathered at my mum’s for a family lunch. I made the carrot and orange flower water salad featured in the last post and a lemon and lime tart with limoncello as my contribution to the meal. The tart was meant to look like this…

Sadly, it didn’t. I lack confidence with pastry so thought I would make it with a crumb crust. But I didn’t let the crumb set long enough so when I poured the filling in it all came loose and mixed in with the filling. I ended up covering it with a meringue (thanks again for that idea Monica) but when it was cut it didn’t have a nice sharp line between meringue, filling and base. It tasted wonderful; it looked terrible. I hate that. Why is it always when you have to cook for a large group of people that things go awry?

I was lucky enough to get lots of lovely vintage and vintage inspired presents – a selection of some are below!

Over the break I finally got to visit the Gusto exhibition at the State Library which explores the culinary history of Victoria. Among other treasures, they had an amazing array of vintage cookbooks which I was just itching to get my hands on!

The days between Christmas and New Year are tinged with sadness for me as my Nana passed away during this period a few years ago. In memory of Nana, I cooked some devilled eggs which was a dish she used to make quite often. My deviled eggs weren’t nearly as good as Nana’s stuffed eggs but they weren’t terrible….maybe next year I’ll get Nana’s recipe and do it properly! In the meantime, the recipe I used is here:

Asparagus rolls were another of Nana’s specialties. Nana’s asparagus came straight from the tin, the rolls were made with white bread with the crusts cut off, and the asparagus was melded to the bread with a mixture of butter and finely grated cheese. There may have been some mustard in there too…again, I’ll have to snaffle the exact recipe, if such a thing exists, off mum for next year. Ribbon sandwiches were another of the lovely, dainty things she made…..it’s funny, for someone who had a very sweet tooth, all of the best of Nana’s recipes were savoury high tea type delicacies.

On a more mundane level, I remember school holidays sitting in front of the television watching Days of Our Lives eating hard-boiled egg and tomato sauce sandwiches that Nana had made for me. Just in case you were wondering, these were eggs mashed into tomato ketchup on white bread. I kind of shudder at the thought of them now but back in the day….delicious!

Every year in the school holidays Nana would take me into the city and we would have Frog in a Pond at the Coles Cafeteria. I think Frog in a Pond maybe a uniquely Australian dessert so for those of you who have no idea what I am talking about here it is…

A link to the recipe is here:

http://www.taste.com.au/recipes/18303/frogs+in+the+pond

I made us some mushroom vol au vents…can you get more retro than a vol au vent? They were light and lovely after the rich food at Christmas. The recipe I used is here although I cheated and used bought shells. One of my goals for this year is to master pastry!!!

In between some house renovations, we had a boozy lunch and some fabulous cocktails with some girlfriends one day. The cocktails were served in jam jars and look almost as good as they tasted!

Ended the day on the couch watching Bond on the telly. The Spy who Loved Me…which has to be the best Bond song ever if not quite the best movie.

We had a very quiet New Year’s Eve as the dogs get frightened by the fireworks and we didn’t want to leave them alone at home. I lit a tea light – in one of these gorgeous candle holders made from vintage doilies – and reflected on the year gone and the one to come. 2012 was a turbulent year for many reasons and in some ways I was glad to see the back of it. I have a feeling 2013 is going to be a fabulous year! I also wish the same for everyone reading this and hope all your hopes and wishes come true.