Ground Cherry results
solanaceae
15 years ago
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aulani
15 years agoRelated Discussions
ground cherry seed experiment
Comments (6)Well I don't think of them as fruit in the traditional sense (even though they technically are). The flavor is somewhere between a pineapple and a tomato if you can imagine that, with a hint of honey and lemon. They are somewhat of an acquired taste... a bit foreign on the palate the first time you try them, but once your tastebuds get accustomed to them, you'll probably start to really enjoy them. I do. My kids love them, and eat them like candy. They are probably best eaten fresh, or in salads or salsa. Definitely worth giving them a try! -Diggity Here is a link that might be useful: Garden Imperative...See MoreGround Cherries the size of peas?
Comments (3)They should as the plant becomes bigger produce slightly bigger fruit. Mine are larger than peas, at first they were small. Here's a photo, and you can see the ground cherries in the bowl At left, wood bowl has cherries still in paper lanterns, white bowl has husked cherries. At top is a square container with cherry tomatoes (Sungold). As you can see, i know not that well, they are only slightly smaller. Maybe it's the cultivar? Mine are Aunt Molly. This post was edited by Drew51 on Sun, Aug 17, 14 at 23:38...See MoreLooking for ground cherry recipes
Comments (4)We call them Gooseberries in my part of the world (cape gooseberries if we want to show off!). I have a couple of plants, but there are never enough to make anything with - and I LOVE gooseberry jam! I just nibble a few whenever I'm in the garden. Actually, I love gooseberry anything! Crunchy Gooseberry Layer 125g gingernut biscuits, crushed (these are hard ginger cookies) 45g butter, melted 750g gooseberries 1 tablespoon water 125g castor sugar 300ml thickened cream, whipped Mix together the biscuit crumbs and melted butter and allow to cool. Place the gooseberries and water in a saucepan, cover and simmer gently for 10-15 minutes until s oft. Stir in the sugar, then puree until smooth. Cool. Fold in the cream and spoon half the mixture into the base of 6 individual glass dishes or 1 large serving dish. Top with half the biscuit crumbs. Repeat the layers. Chill and serve. Gooseberry and Passionfruit Jam 600g cape gooseberries 2 cups sugar pulp of 4 passionfruit 1/2 cup water Cook the gooseberries, passionfruit and water for 30 minutes, or until tender. Drain and discard skins and most of the pips. Return liquid to the pan, add sugar and boil fast until setting point is reached. Pack and seal. Gooseberry Chutney 1.5kg gooseberries 250g onions, chopped 500g sugar 300ml water 15g salt 1 tablespoon ground ginger 1/2 teaspoon cayenne pepper 600ml vinegar Top and tail the gooseberries, chop roughly. Cook the gooseberries and onions together in the water until onions are well softened. Add remaining ingredients and simmer until the mixture becomes thick, stirring occasionally. Bottle while hot and cover immediately. Gooseberry Curd 2 cups gooseberries 2 tablespoons water 1/2 cup sugar 2 tablespoons unsalted butter 2 eggs 1 egg yolk Rinse the gooseberries and put them in a non-corroding saucepan with the water. Cover and cook over low to medium heat, stirring occasionally, for about 20 minutes, or until the gooseberries are very mushy. Puree them through a food mill or a strainer. You should have about 1 1/4 cups of puree. Stir the sugar and butter into the warm puree and heat, stirring constantly. Whisk the eggs and the egg yolk just until mixed, then whisk in a little of the hot gooseberry mixture to heat the eggs. Return to the pan and cook over low heat, stirring constantly, until the mixture is well thickened. Pour into a container, cover, and chill. Serve on toast or muffins, as a tartlet or as a cake filling. Store for up to 2 weeks in the refrigerator. Gooseberry Jam (1) 500g gooseberries, stemmed 375g sugar Heat very slowly in a covered container until juice begins to form. Uncover and boil until juice sheets from spoon. Gooseberry Jam (2) 1kg gooseberries (about 8 cups, husked) 4 cups sugar 1 cup water grated rind and juice and 2 lemons Measure the sugar and water into a large saucepan. Bring to a full rolling boil, and boil for 2 minutes. Add the gooseberries, lemon rind, and juice. Bring to a full rolling boil again, reduce heat and simmer for 5 minutes. Remove from heat, cover with a clean towel, and let stand overnight. Next day, return to the heat, and again bring to boil. Reduce heat and cook gently until transparent (about 15 minutes). Immediately pour into hot, sterilized glasses seal at once. Gooseberry Marmalade 3 cups prepared gooseberries 2 cups cooked pears, drained and diced 3/4 cup water 1/2 cup drained crushed pineapple 1/4 cup lemon juice 7 cups sugar 90ml liquid pectin Bring to a full rolling boil for 1 minute, then simmer for 10 minutes. Process for 10 minutes in a hot water bath. Gooseberry Meringue Pie 2 cups gooseberries 1/2 cup water 1 cup sugar 1/4 cup flour 1/8 teaspoon salt 23cm baked pastry shell 2 egg whites, beaten stiff 4 tablespoons sugar Cook gooseberries in water until tender. Mix 1 cup sugar, flour and salt. Add to gooseberries, cook until thick. Cool. Pour into baked shell. Spread with meringue made of egg whites and sugar. Bake at 180C 12-15 minutes. Gooseberry Pudding 4 cups gooseberries 1 1/2 cups castor sugar 1 1/2 cups breadcrumbs 1/4 teaspoon salt 2 tablespoons butter 150ml milk 1 tablespoon custard powder Drain the berries into a basin. Stir in the crumbs, melted butter, salt, half the sugar. Make the custard half with milk and half with gooseberry juice, and remainder of sugar. turn into a buttered pie dish. Bake in a moderate oven for about 20 minutes. To decorate, beat the white of 2 egg whites until stiff, add 2 tablespoons castor sugar. Pile on top of pudding and bake until lightly browned. Serve immediately, with custard sauce or cream. Serves 4. Gooseberry Relish 5 cups gooseberries 1 cup brown sugar 1 1/2 cups raisins 1 onion, peeled and sliced 3 tablespoons salt 1/4 teaspoon cayenne pepper 1 teaspoon mustard 1 teaspoon ginger 1 teaspoon turmeric 1 litre vinegar Chop gooseberries, raisins, and onion. Add other ingredients. Heat slowly to boiling. Simmer 3/4 hour. Stir frequently. Rub through coarse sieve. Gooseberry Sauce 2 tablespoons butter 1/2 small onion, finely diced 1 cup gooseberries, cut in half 1/2 cup white wine salt and pepper to taste squeeze lemon juice Saute the onion in the butter until soft. Add the gooseberries and wine. Heat through and reduce the wine. Season and add lemon juice. Serve with meats. Gooseberry Souffle 1/4 cup gooseberry puree, thick and sweetene 6 tablespoons butter 1/2 cup flour 1 cup milk 3 eggs, separated In a saucepan, melt the butter over low heat. As the butte melts, stir in the flour. Stir until smooth and blended, then gradually add the milk, stirring all the time so that the mixture remains smooth. Bring to boiling point, still stirring, and cook for three minutes. Add the gooseberry puree and stir until thoroughly mixed. Beat the egg yolks until they are light and combine them with the gooseberry mixture. Beat the whites until they are stiff and gently fold the whites into the gooseberry mixture. Lightly oil a 5-cup soffle dish. Turn the mixture into the souffle dish and bake on the middle shelf of a preheated 375-degreeF oven for about 45 minutes. By this time the souffle should be crisp on the outside and still creamy on the inside. (For a more creamy result, bake the souffle in a water bath: Stand the souffle dish in a pan and pour enough hot water into the pan to cover the sides of the dish by about 5cm.) Remember that the souffle will not remain at its best for more than a few minutes after leaving the oven. Gooseberry Yoghurt Sorbet 750g fresh or frozen gooseberries, topped and tailed 125g sugar 60ml water 1 tablespoon gelatine 300ml yoghurt 2 egg whites Put the gooseberries in a pan with the sugar and water. Cook gently, covered, until the fruit is soft. Puree then push through a nylon sieve and leave until cool. Sprinkle the gelatine in 3 tablespoons cold water in a small bowl and leave to soak for 2-3 minutes. Place the bowl over a saucepan of simmering water and stir until dissolved. Leave until lukewarm, then stir into the gooseberry puree with the yoghurt. Whisk the egg whites until stiff but not dry. Fold into the puree. Pour into a rigid freezer container and freeze for about 2 1/2 hours or until almost frozen. Remove from the freezer and beat or whisk well, or blend in a food processor. Return to the freezer and freeze for at least 4 hours, until firm. Before serving, transfer to the refrigerator for about 30 minutes to soften slightly. Pan-Fried Gooseberries with Honey 60g unsalted butter 4 tablespoons orange blossom (or other) honey 500g fresh gooseberries, topped and tailed dessert biscuits to accompany Pre-heat oven to 180°C. Spread the bread with butter and marmalade, then cut each slice into 4 triangles. Arrange, buttered side up, in a buttered oven-proof dish, sprinkling the layers with the fruit. Heat the milk, but do not boil. Beat the eggs with the brandy or rum, if using, and the orange rind. Gradually pour the warmed milk onto the egg mixture, stirring continually. Pour over the bread and leave to stand for at least 15 minutes to allow the bread to absorb the milk. Sprinkle on the sugar and nutmeg and bake for 30-40 minutes until set and lightly browned. Serve hot with custard or fresh cream. Spiced Gooseberries 8 cups gooseberries 4 1/2 cups brown sugar 1 cup cider vinegar 1 stick cinnamon 8 cloves 1/4 teaspoon ground nutmeg 2 whole allspice Wash berries, remove stems and blossom ends. Place sugar, vinegar, and spices together in a large saucepan, add 1/2 cup of water and boil for 5 minutes. Add gooseberries and simmer for 30-40 minutes. When the berries are tender and the syrup is thick, turn into hot sterile jars and seal....See MoreWhat to do with 1 qt of ground cherries?
Comments (10)Here's Jamlady's recipe for preserves (she says using lemon rind or lemon juice for pectin hides the taste of the ground cherries, so she uses apple instead). 3/4 pound ground cherries 1 cup water 1/2 pound sugar 1/4 pound peeled, thinly sliced, small pieces of apple (or quince) Boil the sugar, water and apples for 1 minute. Simmer for 2 minutes. Add the husked and washed ground cherries. Simmer until thick enough to set on a frozen plate (no estimated time given). Seal and BWB for 10 minutes. Makes 2 8-ounce jars. I bought some at the Farmer's Market this morning - hope to make this tomorrow. Edited to add: My Farm Journal book has been hidden by the house elves - I will find it when I'm not looking for it. And I don't have to bother making preserves tomorrow - DH ate most of them already. I was surprised - I really didn't think he would like them THAT much! This post was edited by malna on Sat, Sep 6, 14 at 18:03...See Moreleafygreens_pdx
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