EDNA LEWIS'S GARDEN STRAWBERRY PRESERVES
In "The Taste of Country Cooking," Edna Lewis offers two recipes for strawberry preserves - one for wild and one for cultivated fruit, using different techniques to highlight their nuances. For garden berries, she gives an unusual method of heating the sugar separately, cutting down on the actual cooking time of the strawberries and preserving their delicate, fresh flavor.
Provided by Francis Lam
Categories side dish
Yield 5 5-ounce jars
Number Of Ingredients 3
Steps:
- Set 5 5-ounce sterilized jars and lids, or 3 1/2-pint jars in a pan of water over a low burner.
- Wash berries in a bowl of cold water to make sure they are free of grit and dust. Remove berries by hand, and place them on a clean, dry towel to drain. Then remove the caps and crush berries slightly with a clean, odorless, wooden pestle or a strong coffee mug. Pour into a nonaluminum saucepan, and set over a low flame to heat.
- Meanwhile, heat the sugar either in a double boiler or in a dish in the oven, being careful not to brown it, but making sure it becomes very hot (about 10 minutes at 350). Now pour the hot sugar over the berries, turning the burner up while stirring the sugar around. The cooking should be as brisk as possible without scorching; it should take about 9 minutes in all.
- As soon as the preserves begin to boil up, a scum will rise on the surface; skim it off right away with a wooden or silver spoon. It is much better to skim while it's rapidly boiling, because that seems to cause the scum to remain in a mass, and it's easy to dip it out without getting too much of the syrup.
- After 9 minutes of rapid cooking, pour the preserves into the hot jars, filling to about 1/8 inch from the top. Lift the jars out onto a dry surface to cool. When cold, carefully melt paraffin and pour into the filled jars. When paraffin is cool, put on the lids and seal.
EDNA LEWIS'S SMOTHERED RABBIT
Edna Lewis's family looked forward to visitors during hunting season, and they would prepare elaborate, generous breakfasts like this smothered rabbit to fortify them. You brown the rabbit in butter and bacon fat, drape it with sweet onions and then slowly cook it until the onions give up their juices. The Lewises served it with biscuits or corn muffins, jellies or preserves, oatmeal and coffee or hot cocoa.
Provided by Francis Lam
Categories main course
Time 1h30m
Yield 8 to 10 servings
Number Of Ingredients 5
Steps:
- Roll the pieces of rabbit in the seasoned flour, and let them set for 20 minutes.
- Heat a large skillet, and cook the butter until it foams, then add the bacon pieces. When they become a bit browned, remove them with a slotted spoon, and put in the pieces of rabbit, except the four front quarter pieces (they can be used later in a soup or stew).
- Brown on both sides, and sprinkle over the browned pieces with defatted bacon, onion or shallot and 1/4 cup water. Cover, and set into oven at 300, or leave to cook on burner slowly for 45 minutes. Serve hot as you would serve fried chicken.
Nutrition Facts : @context http, Calories 553, UnsaturatedFat 12 grams, Carbohydrate 4 grams, Fat 29 grams, Fiber 2 grams, Protein 65 grams, SaturatedFat 12 grams, Sodium 404 milligrams, Sugar 1 gram, TransFat 0 grams
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