Comments on: all your questions are belong to us http://smittenkitchen.com/2007/07/all-your-questions-are-belong-to-us/ Sat, 21 Nov 2009 06:27:06 -0500 http://wordpress.org/?v=2.8.6 hourly 1 By: Madeline http://smittenkitchen.com/2007/07/all-your-questions-are-belong-to-us/#comment-259187 Madeline Mon, 23 Mar 2009 14:15:18 +0000 http://smittenkitchen.com/2007/07/all-your-questions-are-belong-to-us#comment-259187 I know this is super late but my Grandma makes the BEST gooseberry pie! Its pretty simple from what I remember, I think just a crust, gooseberries, tapioca (as a thickener?), and sugar I think that's it. She also does a lattice top on it. I wish we had gooseberries down here. Id love to make that pie! Its very sweet, tart, and super delicious! If you'd like the recipe I could try and get it for you. I know this is super late but my Grandma makes the BEST gooseberry pie! Its pretty simple from what I remember, I think just a crust, gooseberries, tapioca (as a thickener?), and sugar I think that’s it. She also does a lattice top on it. I wish we had gooseberries down here. Id love to make that pie! Its very sweet, tart, and super delicious! If you’d like the recipe I could try and get it for you.

]]> By: Agniss http://smittenkitchen.com/2007/07/all-your-questions-are-belong-to-us/#comment-155370 Agniss Thu, 04 Sep 2008 13:16:47 +0000 http://smittenkitchen.com/2007/07/all-your-questions-are-belong-to-us#comment-155370 I'm looking for a recipe for gooseberry and kiwi jam. Trader Joe used to sell g&k jam, but no longer. The Prince of Wales sells it, but I am not in UK (and can't afford his prices anyway). I have gooseberries and kiwifruit and am longing to make the jam myself. I’m looking for a recipe for gooseberry and kiwi jam. Trader Joe used to sell g&k jam, but no longer. The Prince of Wales sells it, but I am not in UK (and can’t afford his prices anyway). I have gooseberries and kiwifruit and am longing to make the jam myself.

]]> By: Jenya http://smittenkitchen.com/2007/07/all-your-questions-are-belong-to-us/#comment-108705 Jenya Fri, 25 Apr 2008 23:35:20 +0000 http://smittenkitchen.com/2007/07/all-your-questions-are-belong-to-us#comment-108705 Yeah, yeah old post, I know, but it will be July soon, right? right? Well, at least July should be a happy thought in NY right now. Gooseberries! My dad has three bushes of them - about the size of a sofa each, but ours were dark purple and smaller... The big green furry ones make wonderful preserves, jams and so forth - snip both ends, impale a few times so they don't explode and cook with some water and sugar. How long? depends on how long you want them to keep, the longer they are to be stored, the more time and sugar you need - within reason. 2:1 (sugar : berries) is about as sweet as I'd go... or ask your husband if he likes "kompot" (no, it's quite unlike <i>compote</i>) but this is probably not what you wanted. Bake them into muffins, as you would cranberries. Yeah, yeah old post, I know, but it will be July soon, right? right?
Well, at least July should be a happy thought in NY right now.
Gooseberries! My dad has three bushes of them – about the size of a sofa each, but ours were dark purple and smaller…
The big green furry ones make wonderful preserves, jams and so forth – snip both ends, impale a few times so they don’t explode and cook with some water and sugar. How long? depends on how long you want them to keep, the longer they are to be stored, the more time and sugar you need – within reason. 2:1 (sugar : berries) is about as sweet as I’d go… or ask your husband if he likes “kompot” (no, it’s quite unlike compote) but this is probably not what you wanted.

Bake them into muffins, as you would cranberries.

]]> By: abbsmcnabbs http://smittenkitchen.com/2007/07/all-your-questions-are-belong-to-us/#comment-107335 abbsmcnabbs Tue, 01 Apr 2008 07:11:43 +0000 http://smittenkitchen.com/2007/07/all-your-questions-are-belong-to-us#comment-107335 ok so this is late but hopefully this will help: as for cutting parchment paper, I just trace the bottom of the pan and then cut inside the line... OR, my favorite trick, buy a giant package of pre-cut 8" or 9" parchment circles from a kitchen supply store! i think you can even get them at craft stores like michael's or jo-ann when they have baking accessories. the muffin tops on cakes: I personally enjoy slicing off the tops and wrapping them in plastic, then foil, and stashing in the freezer for cake-related emergencies, but my blessed mother insists upon straight sided pans, NO GREASE ON THE SIDES, parchment on the bottom, and the secret: old towels, cut into strips the size of the height of the pan, and fastened tightly around the pan with (all metal, natch) safety pins. Wet them before you stick them in the oven, and the batter will heat (and rise) evenly. She also whacks the pan with the batter in it several times on the counter to make any big bubbles come to the top. Hers always come out flat and gorgeous, no trimming required. ok so this is late but hopefully this will help:

as for cutting parchment paper, I just trace the bottom of the pan and then cut inside the line… OR, my favorite trick, buy a giant package of pre-cut 8″ or 9″ parchment circles from a kitchen supply store! i think you can even get them at craft stores like michael’s or jo-ann when they have baking accessories.

the muffin tops on cakes: I personally enjoy slicing off the tops and wrapping them in plastic, then foil, and stashing in the freezer for cake-related emergencies, but my blessed mother insists upon straight sided pans, NO GREASE ON THE SIDES, parchment on the bottom, and the secret: old towels, cut into strips the size of the height of the pan, and fastened tightly around the pan with (all metal, natch) safety pins. Wet them before you stick them in the oven, and the batter will heat (and rise) evenly. She also whacks the pan with the batter in it several times on the counter to make any big bubbles come to the top. Hers always come out flat and gorgeous, no trimming required.

]]> By: Yvo http://smittenkitchen.com/2007/07/all-your-questions-are-belong-to-us/#comment-53059 Yvo Mon, 09 Jul 2007 21:08:40 +0000 http://smittenkitchen.com/2007/07/all-your-questions-are-belong-to-us#comment-53059 http://cookandeat.com/2007/07/02/gooseberry-currant-and-apricot-fruit-tarts/ I just happened upon this - full recipe with gooseberries! http://cookandeat.com/2007/07/02/gooseberry-currant-and-apricot-fruit-tarts/
I just happened upon this – full recipe with gooseberries!

]]> By: meg http://smittenkitchen.com/2007/07/all-your-questions-are-belong-to-us/#comment-52897 meg Mon, 09 Jul 2007 03:02:33 +0000 http://smittenkitchen.com/2007/07/all-your-questions-are-belong-to-us#comment-52897 it's already been mentioned, but jam or jelly made from gooseberries is absolutely fantastic, and, if saved until mid-february is basically a time-machine for your mouth back to july and august and summer and the sun. it’s already been mentioned, but jam or jelly made from gooseberries is absolutely fantastic, and, if saved until mid-february is basically a time-machine for your mouth back to july and august and summer and the sun.

]]> By: Jezzie http://smittenkitchen.com/2007/07/all-your-questions-are-belong-to-us/#comment-52408 Jezzie Sat, 07 Jul 2007 06:06:09 +0000 http://smittenkitchen.com/2007/07/all-your-questions-are-belong-to-us#comment-52408 I work in a pizza shop, and we have a pre-made thin crust dough which must be trimmed to fit any pan smaller than a large.Loing story short, they set the pan on the round and trim around with a pizza cutter. Thought I'd offer it up as a suggestion on the waxed paper issue. I work in a pizza shop, and we have a pre-made thin crust dough which must be trimmed to fit any pan smaller than a large.Loing story short, they set the pan on the round and trim around with a pizza cutter. Thought I’d offer it up as a suggestion on the waxed paper issue.

]]> By: Megan http://smittenkitchen.com/2007/07/all-your-questions-are-belong-to-us/#comment-51845 Megan Thu, 05 Jul 2007 14:51:14 +0000 http://smittenkitchen.com/2007/07/all-your-questions-are-belong-to-us#comment-51845 I'll add to the chorus singing for pie, my mother's favorite (now a diabetic, she can no longer eat it. So, really, perhaps you'll feel happy to know that you'll be eating it in her stead. Kind of like a gooseberry pie sponsor.) I’ll add to the chorus singing for pie, my mother’s favorite (now a diabetic, she can no longer eat it. So, really, perhaps you’ll feel happy to know that you’ll be eating it in her stead. Kind of like a gooseberry pie sponsor.)

]]> By: evinrude http://smittenkitchen.com/2007/07/all-your-questions-are-belong-to-us/#comment-51844 evinrude Thu, 05 Jul 2007 14:31:59 +0000 http://smittenkitchen.com/2007/07/all-your-questions-are-belong-to-us#comment-51844 I love your diagram! I totally agree that sometimes it's just luck that you get a perfectly risen cake/muffins/cupcakes! Mine tend to be flat or overflow until this certain time I baked 2 batches for my friend's order. I didn't even know what exactly I did different but since then, my cupcakes seem to dome up quite nicely. I was blog hopping and I just saw <a href="http://cookandeat.com/2007/07/02/gooseberry-currant-and-apricot-fruit-tarts/" rel="nofollow">this</a> over at Cook and Eat. Maybe you can try it! I love your diagram!

I totally agree that sometimes it’s just luck that you get a perfectly risen cake/muffins/cupcakes! Mine tend to be flat or overflow until this certain time I baked 2 batches for my friend’s order. I didn’t even know what exactly I did different but since then, my cupcakes seem to dome up quite nicely.

I was blog hopping and I just saw this over at Cook and Eat. Maybe you can try it!

]]> By: Kristen http://smittenkitchen.com/2007/07/all-your-questions-are-belong-to-us/#comment-51646 Kristen Wed, 04 Jul 2007 22:10:17 +0000 http://smittenkitchen.com/2007/07/all-your-questions-are-belong-to-us#comment-51646 OK - I have been trying to invent some kind of device to cut the parchment paper, but you just ruined that dream for me with your cool diagram! Very cool! OK – I have been trying to invent some kind of device to cut the parchment paper, but you just ruined that dream for me with your cool diagram! Very cool!

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