Hi All,

I have a bit of a problem for a dinner party tonight. I have to feed
someone who is mildly allergic to wheat (gluten), eggs (both white and
yoke) and dairy products. Apparently she is fed up with fruit salad.
Any ideas? I am in the UK, and I have not seen the wide range of
"Guten Free" mixes that most recipes on the internet reffer to, but I
have not really looked. I have about 2 hours to cook it tonight, from
5.00 pm GMT.

Thanks for any input.

Well, how about a fruit dessert that's a little more unusual? Make an
apple crumble using oatmeal instad of flour forthe topping. Poach some
pears in wine or honey. Make a sauce out of frozen, pureed berries and
serve it over a store-bought lemon sorbet or ice, non-dairy. Stuff
dates with marzipan and roll them in sugar; serve them alongside dried
apricots that have been soaked in brandy. Sprinkle grapefruit halves
with brown sugar and cinnamon and broil for 4-4 minutes to carmelize
the sugar; serve alongside spears of fresh pineapple that have been
brushed with honey and ginger, then broiled.

Or make a rice pudding with dired fruit in it, using coconut milk
instead of any dairy products.

On 31 Jan 2006 06:35:35 -0800, wrote:

>Hi All,
>
>I have a bit of a problem for a dinner party tonight. I have to feed
>someone who is mildly allergic to wheat (gluten), eggs (both white and
>yoke) and dairy products. Apparently she is fed up with fruit salad.
>Any ideas? I am in the UK, and I have not seen the wide range of
>"Guten Free" mixes that most recipes on the internet reffer to, but I
>have not really looked. I have about 2 hours to cook it tonight, from
>5.00 pm GMT.
>
>Thanks for any input.

Roasted fruit. Fresh (best) or canned fruit (apricots, peaches, figs,
pears go well for that), in the oven, with brown sugar and maybe
cinnamon, roasted. Yum.
Or "poires au vin": Whole peeled pears (the hard kind), poached for
almost an hour in red wine with sugar and cinnamon. Serve warm or
cold.
You also could do stewed dried fruit (sorry, no recipe for that),
served warm.
The weather may be too cold but fruit sherbet would work.

Nathalie in Switzerland

Nathalie Chiva wrote:
> Or "poires au vin": Whole peeled pears (the hard kind), poached for
> almost an hour in red wine with sugar and cinnamon. Serve warm or
> cold.

I have had this, and it is delicious. Unfortunatly, another guest is a
recently jumped on the wagon alcoholic, and is on antibooze. I do not
think it would be suitable to serve red wine cooked food. Do you think
I could do it with red grape juice?

> Roasted fruit. Fresh (best) or canned fruit (apricots, peaches, figs,
> pears go well for that), in the oven, with brown sugar and maybe
> cinnamon, roasted. Yum.

This I think will be my second option.

Thanks for the input.

Jude a écrit :

> Make a sauce out of frozen, pureed berries and
> serve it over a store-bought lemon sorbet or ice, non-dairy.

Sorbet may have egg whites, or is that the one that doesn't? I can
never keep track of these fake distinctions. In the US and Canada,
some have milk in them, which defeats the purpose to my mind as they
are supposed to be fruit and sugar.

Just for interest: Low "dairy" raspberry sharbat

I have made raspberry sharbat. Two packages of frozen raspberries
mixed with 2/3 cup of fructose, let sit overnight in fridge (covered).
Decide whether you want to include the mash or just do the juice as
sharbat. If you want the mash, just start freezing the mixture. If
not, push the juice through a strainer or a chinoise (it's messy) then
start freezing. Once the mixture has started freezing (you check after
30 minutes), then fold in two beaten egg whites. Every 30 minutes,
bring the edges of mixture towards the centre of the bowl. The whole
process takes about 2.5 hours in a decent household freezer.

Without the egg whites, your mixture will just be a large block of ice.

wrote:

> Hi All,
>
> I have a bit of a problem for a dinner party tonight. I have to feed
> someone who is mildly allergic to wheat (gluten), eggs (both white and
> yoke) and dairy products. Apparently she is fed up with fruit salad.
> Any ideas? I am in the UK, and I have not seen the wide range of
> "Guten Free" mixes that most recipes on the internet reffer to, but I
> have not really looked. I have about 2 hours to cook it tonight, from
> 5.00 pm GMT.

Make it a pot luck and ask the person with the food allergies to bring
dessert or ask her if there is something she likes and can eat that you
could prepare. Fruit would be the logical suggestion, but I get the
impression that she has put the kibosh on that idea, leaving you to play
guessing games. If she is mildly allergic to those things you might be
able to serve normal stuff and she could have a small amount. My wife and
I both have food allergies or sensitivities. A few of them are problems
for both of us and we can both eat things that bother the other. The only
things that I will not eat are those that have a lot of nuts or which are
primarily citrus. Other than that, we will try to be good guests and eat
what is served, and having only small portions of those things which are
we would normally not eat.

In article >,
Dave Smith > wrote:

> wrote:
>
> > Hi All,
> >
> > I have a bit of a problem for a dinner party tonight. I have to feed
> > someone who is mildly allergic to wheat (gluten), eggs (both white and
> > yoke) and dairy products. Apparently she is fed up with fruit salad.
> > Any ideas? I am in the UK, and I have not seen the wide range of
> > "Guten Free" mixes that most recipes on the internet reffer to, but I
> > have not really looked. I have about 2 hours to cook it tonight, from
> > 5.00 pm GMT.

Sorbet is a standard at our house. Virtually any fruit or even
chocolate if you use semi-sweet, bittersweet or cocoa has no dairy in
it.

My basic recipe for fruit sorbet is...

2 C fruit puree or juice

simple syrup made from 2 C water and 1 C sugar heated.

Add syrup to fruit to taste. Stir in 2 T corn syrup and chill. Freeze
in ice cream maker.

Probably a bit late for your dinner party, but next time...

marcella

I have found many recipes . Here some

http://www.celiac.com/st_main.html?p_catid=20
Cheers
Pandora

-------------------------------

"Marcella Peek" > ha scritto nel messaggio
...
> In article >,
> Dave Smith > wrote:
>
>> wrote:
>>
>> > Hi All,
>> >
>> > I have a bit of a problem for a dinner party tonight. I have to feed
>> > someone who is mildly allergic to wheat (gluten), eggs (both white and
>> > yoke) and dairy products. Apparently she is fed up with fruit salad.
>> > Any ideas? I am in the UK, and I have not seen the wide range of
>> > "Guten Free" mixes that most recipes on the internet reffer to, but I
>> > have not really looked. I have about 2 hours to cook it tonight, from
>> > 5.00 pm GMT.
>
> Sorbet is a standard at our house. Virtually any fruit or even
> chocolate if you use semi-sweet, bittersweet or cocoa has no dairy in
> it.
>
> My basic recipe for fruit sorbet is...
>
> 2 C fruit puree or juice
>
> simple syrup made from 2 C water and 1 C sugar heated.
>
> Add syrup to fruit to taste. Stir in 2 T corn syrup and chill. Freeze
> in ice cream maker.
>
> Probably a bit late for your dinner party, but next time...
>
> marcella

In article . com>,
wrote:

> Hi All,
>
> I have a bit of a problem for a dinner party tonight. I have to feed
> someone who is mildly allergic to wheat (gluten), eggs (both white and
> yoke) and dairy products. Apparently she is fed up with fruit salad.
> Any ideas? I am in the UK, and I have not seen the wide range of
> "Guten Free" mixes that most recipes on the internet reffer to, but I
> have not really looked. I have about 2 hours to cook it tonight, from
> 5.00 pm GMT.
>
> Thanks for any input.
>

Geez......

Something soy based maybe?
Coconut with chocolate?

No fruit, I'm at a bit of a loss with this one, unless you can find a
dairy free dark chocolate and dip some fruit bits in it. It's not
exactly a salad if you do that.

Oh, I know! Rice crispy bars!!! Those are made with puffed rice,
marshmallows, and you can add dark chocolate bits to that! Those nearly
always go over well.
--
Om.

"My mother never saw the irony in calling me a son-of-a-bitch." -Jack Nicholson

On 31 Jan 2006 07:33:20 -0800, wrote:

>Nathalie Chiva wrote:
>> Or "poires au vin": Whole peeled pears (the hard kind), poached for
>> almost an hour in red wine with sugar and cinnamon. Serve warm or
>> cold.
>
>I have had this, and it is delicious. Unfortunatly, another guest is a
>recently jumped on the wagon alcoholic, and is on antibooze. I do not
>think it would be suitable to serve red wine cooked food. Do you think
>I could do it with red grape juice?

At least worth a try, but then no sugar, grape juice is sweet enough.

Nathalie in Switzerland

"alsandor" > wrote in message
oups.com...
Jude a écrit :

> Make a sauce out of frozen, pureed berries and
> serve it over a store-bought lemon sorbet or ice, non-dairy.

Sorbet may have egg whites, or is that the one that doesn't? I can
never keep track of these fake distinctions. In the US and Canada,
some have milk in them, which defeats the purpose to my mind as they
are supposed to be fruit and sugar.

Just for interest: Low "dairy" raspberry sharbat

I have made raspberry sharbat. Two packages of frozen raspberries
mixed with 2/3 cup of fructose, let sit overnight in fridge (covered).
Decide whether you want to include the mash or just do the juice as
sharbat. If you want the mash, just start freezing the mixture. If
not, push the juice through a strainer or a chinoise (it's messy) then
start freezing. Once the mixture has started freezing (you check after
30 minutes), then fold in two beaten egg whites. Every 30 minutes,
bring the edges of mixture towards the centre of the bowl. The whole
process takes about 2.5 hours in a decent household freezer.

Without the egg whites, your mixture will just be a large block of ice.
_____________

My sorbet recipes don't call for egg white and I have never had that
problem. I make both rhubarb and cranberry sorbets. The rhubarb one is
strictly fruit, sugar and water. Besides cranberries, sugar and water, the
cranberry sorbet also calls for orange juice and orange rind.

But you're right that some sorbets contain milk and egg whites. I usually
buy President's Choice sorbets for my daughter who is allergic to dairy.
Some flavours do have milk in them. But then, chocolate Popsicles also have
milk in them, something I only found out when she had a major reaction to
one.

Gabby

"OmManiPadmeOmelet" > wrote in message
...
> In article . com>,
> wrote:
>
>> Hi All,
>>
>> I have a bit of a problem for a dinner party tonight. I have to feed
>> someone who is mildly allergic to wheat (gluten), eggs (both white and
>> yoke) and dairy products. Apparently she is fed up with fruit salad.
>> Any ideas? I am in the UK, and I have not seen the wide range of
>> "Guten Free" mixes that most recipes on the internet reffer to, but I
>> have not really looked. I have about 2 hours to cook it tonight, from
>> 5.00 pm GMT.
>>
>> Thanks for any input.
>>
>
> Geez......
>
> Something soy based maybe?
> Coconut with chocolate?
>
> No fruit, I'm at a bit of a loss with this one, unless you can find a
> dairy free dark chocolate and dip some fruit bits in it. It's not
> exactly a salad if you do that.
>
> Oh, I know! Rice crispy bars!!! Those are made with puffed rice,
> marshmallows, and you can add dark chocolate bits to that! Those nearly
> always go over well.

They are made with butter or margarine aren't they? Not good for someone
with a dairy allergy.

Gabby

wrote:

> Thanks for any input.
>
Rice pudding...make with white fragrant rice like basmati or jasmine,
and use almond milk, white sugar, and simmer a cardamon pod with it. I'm
sure you have all this on hand

Apple Crisp

3 medium apples
1/2 cup margarine
3/4 cup brown sugar
3/4 cup quick cooking rolled oats

Peel apples and remove cores. Slice apples into thin slices and put
into lightly greased round pan. Mix oats, sugar and flour. Cut in flour
until you have course crumbs. Pour over apples. Bake at 350F for 35
minutes.

(I usually melt margarine, then mix with sugar and oatmeal, pat on top
so it forms an even layer)

wrote:
> Hi All,
>
> I have a bit of a problem for a dinner party tonight. I have to feed
> someone who is mildly allergic to wheat (gluten), eggs (both white and
> yoke) and dairy products. Apparently she is fed up with fruit salad.
> Any ideas? I am in the UK, and I have not seen the wide range of
> "Guten Free" mixes that most recipes on the internet reffer to, but I
> have not really looked. I have about 2 hours to cook it tonight, from
> 5.00 pm GMT.
>
> Thanks for any input.

Rice dream makes a good milk substitute. Oats and rice can sbu for
wheat in many cases, but check with the person first, as sometimes
theyre no go.

1.
2-3 eating apples, peel and nuke until mush
Stir in evaporated milk or cream substitute, rice dream is ideal.
Serves 1.

2. Apple crumble can be made with other powdered grains in the topping
than wheat. A mix of equal volumes of rice, oat, soy and maybe
buckwheat too makes a good mix. Always go very easy on the cooking with
soy flour though, if it goes golden its yuckily overcooked. Check
ingredients of marges, some are dairy free, some not.

3. Or a traditional carb type pudding with oats, mixed dried fruit, and
decimated coconut, served with non-dairy custard from the shop. Pudding
baked in oven, dont boil it!


NT

wrote:
> Hi All,
>
> I have a bit of a problem for a dinner party tonight. I have to feed
> someone who is mildly allergic to wheat (gluten), eggs (both white and
> yoke) and dairy products. Apparently she is fed up with fruit salad.
> Any ideas? I am in the UK, and I have not seen the wide range of
> "Guten Free" mixes that most recipes on the internet reffer to, but I
> have not really looked. I have about 2 hours to cook it tonight, from
> 5.00 pm GMT.
>
> Thanks for any input.

or mango fool, delicious:

1 tin mango puree
20% of that amount of coconut block, melted in minimum amount hot
water. Once melted, add the puree and crushed cardomom seeds. Yum!

NT

wrote:

> wrote:
>
>>Hi All,
>>
>>I have a bit of a problem for a dinner party tonight. I have to feed
>>someone who is mildly allergic to wheat (gluten), eggs (both white and
>>yoke) and dairy products. Apparently she is fed up with fruit salad.
>>Any ideas? I am in the UK, and I have not seen the wide range of
>>"Guten Free" mixes that most recipes on the internet reffer to, but I
>>have not really looked. I have about 2 hours to cook it tonight, from
>>5.00 pm GMT.
>>
>>Thanks for any input.
>
>
> or mango fool, delicious:
>
> 1 tin mango puree
> 20% of that amount of coconut block, melted in minimum amount hot
> water. Once melted, add the puree and crushed cardomom seeds. Yum!
>
> NT
>
How would this work frozen? Do you think the cococnut woudl hold up
well? It sounds very tasty.

wrote:
> Hi All,
>
> I have a bit of a problem for a dinner party tonight. I have to feed
> someone who is mildly allergic to wheat (gluten), eggs (both white and
> yoke) and dairy products. Apparently she is fed up with fruit salad.
> Any ideas? I am in the UK, and I have not seen the wide range of
> "Guten Free" mixes that most recipes on the internet refer to, but I
> have not really looked. I have about 2 hours to cook it tonight, from
> 5.00 pm GMT.


My answer is too late for your dinner this time, but keep this in mind
for next:


1. Fruit compote made from raisins, dried apricots and other dried
fruits. You soften them in a little water or juice or brandy, then heat
the mixture in a saucepan and thicken the liquid with a little
cornstarch. (This contains fruit but is sufficiently different from
fruit salad to please her.)


2. If you search under "macrobiotic" and "dessert," you'll find many
dairy and egg-free recipes. Some can be adapted by substituting another
flour for the wheat.


--Lia

> wrote:

> I have to feed
> someone who is mildly allergic to wheat (gluten), eggs (both white and
> yoke) and dairy products. Apparently she is fed up with fruit salad.
> Any ideas?

Consider kisel, a Russian starchy jelly- or fool-like concoction. It
can be made of most any fruit. Here are some variations. The amounts
are up to you. A kisel can be as thick or thin as one likes, so modify
the amount of starch to your liking. Ditto with the sugar. Really
thick kisels have an aspic-like consistency and are served cold. Those
that are like a thick syrup are generally served warm or at room
temperature. Thin ones are generally used as a kind of sauce. One can
also use milk instead of water. The rule of thumb is 1 cup dissolved
starch to 1 litre (1.1 quart) of water with sugar and juice added.

Cranberry or red-currant kisel

cranberries or red currants
sugar
potato starch (or cornstarch)
water

Rinse the berries, crush them and juice them by rubbing them through a
sieve or squeezing them through cheesecloth into a non-reactive dish.
Reserve the juice. Pour 2 cups of water over the squeezed-out cranberry
or red-currant skins, bring to the boil and cook over high heat for 5
minutes. Strain, discarding the skins. Add sugar to the strained
liquid, bring to the boil and cook until it thickens a bit, creating a
kind of thin syrup. Dissolve the starch in a cup of cold water and stir
until it reaches a milk-like consistency. Now add the starch to the
vigorously boiling liquid, all at once, stirring fast for 15-25 seconds,
while bringing it to the boil again. Take from heat and continue to
stir vigorously until the liquid thickens. As soon as this has
happened, add the cranberry juice and stir vigorously again. Let cool
and serve as is or with whipped cream.


Rhubarb kisel

300 g (10.6 oz) rhubarb
3/4 cup sugar
2 tablespoons potato starch

Rinse, peel and finely dice the rhubarb. Put to soak in cold water for
10-15 minutes. Put the sugar in 2 cups of water and bring to the boil.
Add the squeezed-out pieces of rhubarb and cook for 5-10 minutes.
Strain the liquid (optional). Dissolve the starch in a cup of cold
water and stir until it reaches a milk-like consistency. Now add the
starch to the vigorously boiling liquid, all at once, stirring fast for
15-25 seconds, while bringing it to the boil again. Take from heat and
continue to stir vigorously until the liquid thickens. Let cool and
regrigerate.


Tea-Fruit Kisel

1 l (1.1 quart) water
6 teaspoons tea leaves (black, green, or a mix)
20 pieces of sugar
0.5 l (1.1 pint) fruit (apple, quince, orange, or some other) juice
6-8 teaspoons potato (or corn) starch
1 cup cold boiled water (to dissolve the starch)
optionally, vanilla or vanillin
optionally, cloves or cinnamon

Dissolve the potato (or corn) starch in a cup of cold boiled water.
Brew the tea and, while it's still very hot (put it over the heat), add
the dissolved starch, stirring vigorously. Take from the heat as soon
as the starch is added. Stir until the liquid thickens. Then add the
fruit juice and continue to stir vigorously. If desired, add vanilla or
vanillin, or cloves, or cinnamon to taste, and let cool. The result is
a very pleasant cold thickish liquid tasting of tea and fruit.

Victor

"Gabby" > wrote in message
...
>
> "OmManiPadmeOmelet" > wrote in message
> ...
>> Oh, I know! Rice crispy bars!!! Those are made with puffed rice,
>> marshmallows, and you can add dark chocolate bits to that! Those nearly
>> always go over well.
>
> They are made with butter or margarine aren't they? Not good for someone
> with a dairy allergy.

There's no dairy in margarine. Kid down the street is allergic to dairy;
his mom uses margarine all the time. Rice Krispy Treats are a great idea!

Chris

On 31 Jan 2006 06:35:35 -0800, wrote:

>Hi All,
>
>I have a bit of a problem for a dinner party tonight. I have to feed
>someone who is mildly allergic to wheat (gluten), eggs (both white and
>yoke) and dairy products. Apparently she is fed up with fruit salad.
>Any ideas? I am in the UK, and I have not seen the wide range of
>"Guten Free" mixes that most recipes on the internet reffer to, but I
>have not really looked. I have about 2 hours to cook it tonight, from
>5.00 pm GMT.
>
>Thanks for any input.

Too late for you, I'm certain, but pears poached in a sugar/wine syrup
with a garnish of lemon zest and mint chiffonade might do the trick.

modom

"Chris" > wrote in message
news:j7SDf.17246$K17.3390@trnddc03...
>
> "Gabby" > wrote in message
> ...
>>
>> "OmManiPadmeOmelet" > wrote in message
>> ...
>>> Oh, I know! Rice crispy bars!!! Those are made with puffed rice,
>>> marshmallows, and you can add dark chocolate bits to that! Those nearly
>>> always go over well.
>>
>> They are made with butter or margarine aren't they? Not good for someone
>> with a dairy allergy.
>
> There's no dairy in margarine. Kid down the street is allergic to dairy;
> his mom uses margarine all the time. Rice Krispy Treats are a great idea!

Most have whey powder, that's a milk product. It won't affect someone who
is lactose intolerant but can cause a severe reaction in someone who is
allergic. My daughter can't eat it.

Gabby

Thanks to all who relpied. I did poached pears in orange and apple
juice, with loads of cinnamon and nutmeg. They went down very well. I
shall have to get her over for some more meals to try all these, they
sound great!

i make a pumpkin pie with coconut milk with the filling over oatmeal
crisp with cinnamon sugar or crushed gingersnaps you use similarly to a
graham cracker crust. you can use nondairy margarine or a tastless oil
instead of better.i also make pumpkin or carrot cake with raisins.

Gabby wrote:

> "OmManiPadmeOmelet" > wrote in message
> ...
>
>>In article . com>,
wrote:
>>
>>
>>>Hi All,
>>>
>>>I have a bit of a problem for a dinner party tonight. I have to feed
>>>someone who is mildly allergic to wheat (gluten), eggs (both white and
>>>yoke) and dairy products. Apparently she is fed up with fruit salad.
>>>Any ideas? I am in the UK, and I have not seen the wide range of
>>>"Guten Free" mixes that most recipes on the internet reffer to, but I
>>>have not really looked. I have about 2 hours to cook it tonight, from
>>>5.00 pm GMT.
>>>
>>>Thanks for any input.
>>>
>>
>>Geez......
>>
>>Something soy based maybe?
>>Coconut with chocolate?
>>
>>No fruit, I'm at a bit of a loss with this one, unless you can find a
>>dairy free dark chocolate and dip some fruit bits in it. It's not
>>exactly a salad if you do that.
>>
>>Oh, I know! Rice crispy bars!!! Those are made with puffed rice,
>>marshmallows, and you can add dark chocolate bits to that! Those nearly
>>always go over well.
>
>
> They are made with butter or margarine aren't they? Not good for someone
> with a dairy allergy.
>
> Gabby
>
>


Use Kosher non-dairy margarine. I think the word to look for on the
label is "parve".

Bob

kalanamak wrote:
>
> wrote:
>
> > Thanks for any input.
> >
> Rice pudding...make with white fragrant rice like basmati or jasmine,
> and use almond milk, white sugar, and simmer a cardamon pod with it. I'm
> sure you have all this on hand

There are many Asian sweets without wheat, eggs or dairy.

Can make sweet bean soups, with or without rice flour dumplings.
Various kinds of kheer which don't require dairy products.
etc etc

In article .com>,
"nadiarosina" > wrote:

> i make a pumpkin pie with coconut milk with the filling over oatmeal
> crisp with cinnamon sugar or crushed gingersnaps you use similarly to a
> graham cracker crust. you can use nondairy margarine or a tastless oil
> instead of better.i also make pumpkin or carrot cake with raisins.

What about baked apples?

Arri London wrote:
> kalanamak wrote:
> >
> > wrote:
> >
> > > Thanks for any input.
> > >
> > Rice pudding...make with white fragrant rice like basmati or jasmine,
> > and use almond milk, white sugar, and simmer a cardamon pod with it. I'm
> > sure you have all this on hand
>
> There are many Asian sweets without wheat, eggs or dairy.
>
> Can make sweet bean soups, with or without rice flour dumplings.
> Various kinds of kheer which don't require dairy products.
> etc etc

Tofu fa!!! Yumm Slurp

dee wrote:

> Arri London wrote:
>
>>kalanamak wrote:
>>
wrote:
>>>
>>>
>>>>Thanks for any input.
>>>>
>>>
>>>Rice pudding...make with white fragrant rice like basmati or jasmine,
>>>and use almond milk, white sugar, and simmer a cardamon pod with it. I'm
>>>sure you have all this on hand
>>
>>There are many Asian sweets without wheat, eggs or dairy.
>>
>>Can make sweet bean soups, with or without rice flour dumplings.
>>Various kinds of kheer which don't require dairy products.
>>etc etc
>
>
> Tofu fa!!! Yumm Slurp
>

Don't forget all the various fruit and wine ices.
---
JL

Joseph Littleshoes wrote:

> dee wrote:
>
>> Arri London wrote:
>>
>>> kalanamak wrote:
>>>
>>>> wrote:
>>>>
>>>>
>>>>> Thanks for any input.
>>>>>
>>>>
>>>> Rice pudding...make with white fragrant rice like basmati or jasmine,
>>>> and use almond milk, white sugar, and simmer a cardamon pod with it.
>>>> I'm
>>>> sure you have all this on hand
>>>
>>>
>>> There are many Asian sweets without wheat, eggs or dairy.
>>>
>>> Can make sweet bean soups, with or without rice flour dumplings.
>>> Various kinds of kheer which don't require dairy products.
>>> etc etc
>>
>>
>>
>> Tofu fa!!! Yumm Slurp
>>
>
> Don't forget all the various fruit and wine ices.
> ---
> JL

Rod Grod (Denmark)
------------------

Place 1 lb. 2 oz. red currants and 9 oz. raspberries in a copper pan
with 3 & 1/2 cups water. Boil for a few minutes then pass the whole
through a fine sieve. This should yield about 6 & 1/2 cups liquid to
which should then be added 14 oz. sugar and 1 & 1/2 oz. each of potato
flour and sago -- both diluted in a little water, 7 ounces of red wine
and a quarter of a vanilla pod. Replace on the stove and boil for 2
minutes while stirring well. Remove the vanilla.

Pour into dampened special china moulds which have been sprinkled with
sugar and place in the refrigerator for 48 hours.

When required for serving, demould on to a dish and serve, traditionally
this is served with a little cream or milk but is quite good without.
--
JL

On Thu 02 Feb 2006 03:36:13a, Thus Spake Zarathustra, or was it Joseph
Littleshoes?

> Joseph Littleshoes wrote:
>
>> dee wrote:
>>
>>> Arri London wrote:
>>>
>>>> kalanamak wrote:
>>>>
>>>>> wrote:
>>>>>
>>>>>
>>>>>> Thanks for any input.
>>>>>>
>>>>>
>>>>> Rice pudding...make with white fragrant rice like basmati or jasmine,
>>>>> and use almond milk, white sugar, and simmer a cardamon pod with it.
>>>>> I'm
>>>>> sure you have all this on hand
>>>>
>>>>
>>>> There are many Asian sweets without wheat, eggs or dairy.
>>>>
>>>> Can make sweet bean soups, with or without rice flour dumplings.
>>>> Various kinds of kheer which don't require dairy products. etc etc
>>>
>>>
>>>
>>> Tofu fa!!! Yumm Slurp
>>>
>>
>> Don't forget all the various fruit and wine ices.
>> ---
>> JL
>
> Rod Grod (Denmark)
> ------------------
>
> Place 1 lb. 2 oz. red currants and 9 oz. raspberries in a copper pan
> with 3 & 1/2 cups water. Boil for a few minutes then pass the whole
> through a fine sieve. This should yield about 6 & 1/2 cups liquid to
> which should then be added 14 oz. sugar and 1 & 1/2 oz. each of potato
> flour and sago -- both diluted in a little water, 7 ounces of red wine
> and a quarter of a vanilla pod. Replace on the stove and boil for 2
> minutes while stirring well. Remove the vanilla.
>
> Pour into dampened special china moulds which have been sprinkled with
> sugar and place in the refrigerator for 48 hours.
>
> When required for serving, demould on to a dish and serve, traditionally
> this is served with a little cream or milk but is quite good without.
> --
> JL
>

Do you have a source for red currantsss?

--
Wayne Boatwright o¿o
____________________

BIOYA

On Thu 02 Feb 2006 03:28:35p, Thus Spake Zarathustra, or was it Joseph
Littleshoes?

> Wayne Boatwright wrote:
>>
>> Do you have a source for red currants?
>>
>
> No i have made the Rod Grod with various fruits, i posted the recipe
> more for the sake of interest than anything else, as an example of a
> fruit dessert without the previously mentioned ingredients, i cant
> recall the last time saw fresh currents.
> ---
> JL

It's been years since I've see any fresh currants for sale, and I have a few
favorite recipes that absolutely require them. I wouldn't even attempt a
substitution, as they just wouldn't be the same. The same goes for
gooseberries.

--
Wayne Boatwright o¿o
____________________

BIOYA

Wayne Boatwright wrote:
> On Thu 02 Feb 2006 03:36:13a, Thus Spake Zarathustra, or was it Joseph
> Littleshoes?
>
>
>>Joseph Littleshoes wrote:
>>
>>
>>Rod Grod (Denmark)
>>------------------
>>
>>Place 1 lb. 2 oz. red currants and 9 oz. raspberries in a copper pan
>>with 3 & 1/2 cups water. Boil for a few minutes then pass the whole
>>through a fine sieve. This should yield about 6 & 1/2 cups liquid to
>>which should then be added 14 oz. sugar and 1 & 1/2 oz. each of potato
>>flour and sago -- both diluted in a little water, 7 ounces of red wine
>>and a quarter of a vanilla pod. Replace on the stove and boil for 2
>>minutes while stirring well. Remove the vanilla.
>>
>>Pour into dampened special china moulds which have been sprinkled with
>>sugar and place in the refrigerator for 48 hours.
>>
>>When required for serving, demould on to a dish and serve, traditionally
>>this is served with a little cream or milk but is quite good without.
>>--
>>JL
>>
>
>
> Do you have a source for red currants?
>

No i have made the Rod Grod with various fruits, i posted the recipe
more for the sake of interest than anything else, as an example of a
fruit dessert without the previously mentioned ingredients, i cant
recall the last time saw fresh currents.
---
JL