Juniper Berries
L. Frear
juniper berries. (I make it a habit to buy unusual things
to see how I can use them.)
I can't seem to figure out what to make with them. Any
suggestions other than gin?
Thanks!
S.Dunlap
along with some crushed garlic. Pour 1/4 cup of white wine in the baking pan
and bake as you would usually bake your chicken or fish.
--
S.Dunlap
L. Frear wrote in message ...
Sharpei5
>I can't seem to figure out what to make with them.
The Penzey's folks suggest that they are used for game such as venison, squab,
pheasant and rabbit. Also they mention Germanic dishes such as sauerbraten,
stuffed goose, and beef stews.
I searched my recipes and found this one for you. * Exported
from MasterCook *
Bresaola
Recipe By : "Leaves From The Walnut Tree" by Ann and Franco Taruschio
Serving Size : 12 Preparation Time :2:00
Categories : Beef Italian
Preserving
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
10 pounds top round roast -- trimmed of all fat
4 liters red wine
2 1/2 pounds coarse salt
12 branches rosemary -- each about 6 to 8"
1 large Thyme bunch
8 each bay leaves
2 large carrots -- quartered
2 large onions
8 cloves garlic -- crushed
1/2 cup peppercorns
1/2 cup Juniper berries -- crushed
1 Tablespoon pepper flakes
2 each oranges, peel only
PREPARATION OF THE MARINADE
Put all of the ingredients except the meat into a tub - plastic or
otherwise - large enough to hold the marinade and the meat. Mix well for a
minute or two.
PREPARATION OF THE BRESAOLA
Place the meat in the marinate. All of the meat should be covered. Cover
the container and place at the back of the refrigerator. Leave for a
week or until the meat feels quite firm. (We have left it for as long as
ten days as the refrigerator used is cooler than a basement or root
cellar. ) Turn the beef over once at the mid-cycle of the marinating
process. At the end of the marinade period, remove from the marinade, dry
and wrap in two layers of cheesecloth. Hang in a cool place to dry. Place
paper on the floor as the meat drips a bit during the first few days of
drying. The meat should be hanged for at least a 3 weeks. At the end of
this time the meat should feel firm with no give when you press with your
fingers. (We have let two 9 pound bresaolas hang for as long as a month
and they were excellent.) For a 12 pound top round, three weeks should be
sufficient, but we cannot offer a definitive time period. The firmness
test is the best method to judge readiness. Mold will form during the
drying.
When drying is complete, remove all of the mold with a brush and scraper.
Wash the Bresaola with vinegar. Pat dry and rub the entire bresaola with
olive oil. Wrap in grease proof paper, and keep in the refrigerator.
Serve sliced very thinly. We suggest it be served with arugula, olive oil
and shaved parmesan. Alternatively serve with salsa verde, or wrap it
around quartered figs. [For a richer taste, top each fig quarter with a
teaspoon of teleme cheese, then wrap the bresaola around the fig and
cheese.] Alternatively, crisp some bresaola, break into small pieces and
make a salad of spinach, Radicchio, and pine nuts dressed with olive oil
and balsamic vinegar.
- - - - - - - - - - - - - - - - - -
Serving Ideas : We suggest it be served with arugula, olive oil and shaved
Shalom,
Susan
TJ
steamed couscous that sits in the middle of a ring of chunky, spicy
stew. Very pretty, and a taste variation.
tj
Bob Y.
>>juniper berries.
>
>>I can't seem to figure out what to make with them.
>
>The Penzey's folks suggest that they are used for game such as venison, squab,
>pheasant and rabbit. Also they mention Germanic dishes such as sauerbraten,
>stuffed goose, and beef stews.
>
<Susan's recipe snipped - looked good>
You can also add some of the berries to sauerkraut when you cook it.
Bob Y.
A telephone has no constitutional right to be answered.
Justice Snow, "First Monday on October"
Malin Eriksson
> Speaking of Penzeys (St. Paul), I was just there and bought
> juniper berries. (I make it a habit to buy unusual things
> to see how I can use them.)
>
> I can't seem to figure out what to make with them. Any
> suggestions other than gin?
I reinvented a childhood favourite the other day:
I fried
* shredded reindeer, moose and deer (hm, I guess it could be substituted
by some thinly sliced game. It won't be the same, but it will probably be
good) with
* chopped onions and
* forest mushrooms (I used ?funnel chanterelles?, lat. Craterellus
tubiformis),
seasoned them with
* salt&pepper
* rosemary and
* crushed juniper berries (there they were!)
and let it simmer for a few minutes in
* single cream and
* a splash of dry sherry
It's probably best (and more traditionally correct) served with
* pressed potatoes, but I had jasmine rice. And then some
* rowanberry jelly
Malin
kevin john wilhite
>
>> Speaking of Penzeys (St. Paul), I was just there and bought
>> juniper berries. (I make it a habit to buy unusual things
>> to see how I can use them.)
>>
>> I can't seem to figure out what to make with them. Any
>> suggestions other than gin?
I believe they are an ingredient for the marinade used in sauerbraten.
Ivan Weiss
> On 28 Oct 1998 18:40:38 GMT, shar...@aol.com (Sharpei5) wrote:
>
> >>juniper berries.
> >
> >>I can't seem to figure out what to make with them.
> >
> >The Penzey's folks suggest that they are used for game such as venison, squab,
> >pheasant and rabbit. Also they mention Germanic dishes such as sauerbraten,
> >stuffed goose, and beef stews.
> >
> <Susan's recipe snipped - looked good>
>
> You can also add some of the berries to sauerkraut when you cook it.
Juniper berries are an essential ingredient in my dry rubs.
Ivan Weiss BORE: n., A person who talks when you
Vashon WA wish him to listen.
-- Ambrose Bierce: "The Devil's Dictionary"
ALZELT
In article <Pine.GSO.3.96.981029...@blaze.accessone.com>, Ivan
Weiss <iv...@blaze.accessone.com> writes:
>On Thu, 29 Oct 1998, Bob Y. wrote:
>
>> On 28 Oct 1998 18:40:38 GMT, shar...@aol.com (Sharpei5) wrote:
>>
>> >>juniper berries.
>> >
>> >>I can't seem to figure out what to make with them.
>> >
>> >The Penzey's folks suggest that they are used for game such as venison,
>squab,
>> >pheasant and rabbit. Also they mention Germanic dishes such as
>sauerbraten,
>> >stuffed goose, and beef stews.
>> >
>> <Susan's recipe snipped - looked good>
>>
>> You can also add some of the berries to sauerkraut when you cook it.
>
>Juniper berries are an essential ingredient in my dry rubs.
>
hmm wonder if you can substitute gin?
alan
Doreen Randal
wrote:
>Speaking of Penzeys (St. Paul), I was just there and bought
>juniper berries. (I make it a habit to buy unusual things
>to see how I can use them.)
>
>I can't seem to figure out what to make with them. Any
>suggestions other than gin?
>
>Thanks!
Try this one.
PORK WITH JUNIPER SAUCE
1 boneless pork loin (1-1/2 kg)
3 cloves garlic, slivered
salt to taste
pepper to taste
SAUCE:
18 juniper berries, crushed
1 tsp green peppercorns, crushed
2 Tbs brandy
2 Tbs cream
90 ml plain yogurt
Preheat oven to 190 C.
Remove skin and most of fat from pork. Make several slits in pork and
insert garlic. Season pork with salt and pepper. Roll up and secure
with string. Rub outside of pork with salt and pepper.
Place pork in a roasting pan and add 2 inches of water. Roast,
uncovered, in oven about 1-1/2 hours or until pork is cooked. Remove
from pan and set aside to cool.
To make sauce, pour off fat from pan juices. Add juniper berries,
peppercorns and brandy to pan and simmer over moderate heat until
reduced by half. Flame to burn off any remaining alcohol, then set
aside to cool. Skim surface and whisk in cream and yogurt. Check
seasoning. Serve pork cold with juniper sauce.
Note: Juniper sauce is also excellent served hot with grilled or
sauteed pork chops; once sauce has been flamed, stir in cream and
yogurt and serve
immediately.
****************************
Enjoy, Doreen.
Doreen Randal, Wanganui. New Zealand.
Love looks through a telescope; envy, through
a microscope............Josh Billings
Dusty G.
They are used extensively as a seasoning in Native American foods, and by
extension in Colonial recipes. If you smell or nibble on one, you should get
a feel for what it would be good in. We use them with meats, stews, game,
vegetables, teas, etc.
Dusty
Ivan Weiss
DOH! Wouldn't be a dry rub then. (:-b...
Tim's Girl
tastes however, I have a suggestion. One of my favorite winter favorites
is mashed potatoes, sourkraut (not from a can but from a bag or better yet
homemade, I get mine from the German Butcher near my house where they make
their own). mixed together. The way to prepare it is too hear the
sourkraut in its own juices with some whole juniper berries and black
peppercorns mixed in. On top of the sourkraut one can place a metworst or
other sauage of that type to heat. Also I fry some bacon( really good
German bacon, again from the butcher shop) and add that to the potato
mixute right before serving (you can add the grease fro flavor or leave it
out). I absolutely love this dish . . .if you can't understand something
please let me know. By the way it is even better the next day. I love to
reheat the mash in some butter so the potatoe gets a bit crusty! YUM!
I'm actually planning to make some zuurkool (that'sthe dutch word) this
week, alas I have no more juniper berries! And I am not using bacon, I'm
using farmers country ham b/c I could not find the kind of bacon I was
looking for here at school.
Marcella
PS this is done with dried berries, not sure what to do with fresh one's!
riddle...@nospam.com
articles about Jefferson's home life reminded me of recipe for roast
pork tenderloin I once had. As I recall, it was purported to be one
of Jefferson's favorites. It included lemon, brandy and juniper
berries (black pepper, brown sugar, ???). I'ver tried everywhere I
can think to find it (I even called Monticello) without luck. I think
it might have been printed in the Chicago Tribune 6 or 7 years ago,
but I can't find it in their back issues.
Thanks for any help.
Decambrai
never have seen it since.
Malin Eriksson
>
> Where did you get the rowanberry jelly? I've had some year ago in Scotland but
> never have seen it since.
Here in Sweden. You'll find it in any supermarket...
But if the travel is putting you off, don't be too sad -- it's not that
hard to cook it yourself. Give me a day or two and I'll dig up some
recipies.
Or, well just under my nose there's one for rowanberry jam. It's even
better!
2 l (1 kg) rowanberries (picked after some frost, or put them in the
freezer over night)
1 kg sugar
0,4-0,5 l water
simmer for 20-30 minutes, add
0,1 l cognac (cheap, preferably...)
and pour the jam into sterilized jars.
Malin
Calvin Hagan
They usually find recipes like this for me. Will let you know what I get
back. I also once had a book from the local library titled, "The White
House Family Cookbook", by Henry Haller (White House Chef), Randon House,
1987. I do not recall if it had "Jefferson" recipes or not. I was only
seeking out Kennedy recipes. If no one comes up with this recipe, I'll
go back to the libary and recheck the book to see. If you find it before
me, please let me have a copy. Thanks.
-
CALVIN HAGAN YTC...@prodigy.com
Steve Calvin
I'm not sure if this is the original or not but....
Ingredients
6 juniper berries, crushed
1/2 cup brandy
1 cup olive oil
1/2 cup fresh lemon juice
1/2 cup sugar
2 Tablespoons pepper
1 Tablespoon minced garlic
2 bay leaves
3 tenderloins of pork
Combine all ingredients except pork to make marinade. The marinade can
be saved and reused; it improves
with keeping. Marinate pork for two days before serving.
Broil on charbroiler or under strong broiler until 50 percent blackened.
(The stripes of a charbroiler are
preferable, but for appearance only.) Bake further 10 minutes at 400
degrees.
Slice on diagonal, about 1/2-inch thick. Garnish and serve with apple
rings, apple sauce, baked apples, etc.
Serves: 6 This recipe can be doubled, tripled etc. depending on serving
needs.
--
Steve
Opinions expressed are mine and do not reflect any position/comment
for the IBM Corporation.
Calvin Hagan
* Exported from MasterCook *
Thomas Jefferson Roast Pork Tenderloin
Recipe By : Ross' Teal Lake Lodge - Tim & Prudence Ross
Serving Size : 6 Preparation Time :0:00
Categories : American Classics Heritage Recipe
Pork
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
6 each juniper berries -- crushed
1/2 cup brandy
1 cup olive oil
1/2 cup fresh lemon juice
1/2 cup sugar
2 tablespoons fresh ground black pepper
1 tablespoon minced garlic
2 each bay leaves
3 each tenderloins of pork
Read notes: (this marinates for 2 days - so think ahead)
Combine all ingredients except pork tenderloins to make marinade. The
marinade can be saved and reused; it improves with keeping. Marinate
pork for two days before serving.
Broil on charbroiler or under strong broiler until 50 percent blackened.
(The stripes of a charbroiler are preferable, but for appearance only.)
Bake further 10 minutes at 400~.
Slice on diagonal, about 1/2-inch thick. Garnish and serve with apple
rings, apple sauce, baked apples, etc.
- - - - - - - - - - - - - - - - - -
NOTES : Heritage Recipe: Teal Lake Pork Tenderloin - "Our recipe for pork
tenderloin..derives from an old Venison recipe used by Thomas Jefferson
at Monticello. It marinates for 2 days, so think ahead. The herbal
flavor of the juniper berries is perky, but a bottle of juniper berries
will last a lifetime."
"Ross' takes pride in the best ingredients and home cooking! They've had
over 75 years to get the recipes right! Many recipes are unchanged from
Great-Grandma Virginia's in the 1920's... They been hailed in magazines
like the Chicago Tribune and Wisconsin Trails
Ross' Teal Lake Lodge
Route 7, Ross Road
Hayward, Wisconsin 54843
715-462-3631
Copied by Tom Shunick 11/12/98
Source: 1st Traveler's Choice Internet Cookbook (www.virtualcities.
com)
wilbu...@gmail.com
jmcquown
> We use fresh picked Juniper Berries along with CB Brandy and additional spices to marinate a lamb roast for 48 hours - then onto the rotisserie - best roast I have ever eaten.
>
juniper. Seems like it might be a bit overwhelming for lamb. But hey,
as long as you liked it. :)
Jill
Ed Pawlowski
Dave Smith
leash free dog park. I have to say that I am impress with the bounteous
crop of berries those things produce and attribute it to frquent daily
watering with dog urine. Those bushes are much more productive than
the junipers I have at the front of the house. Proximity to the road
makes it difficult for me to use the human equivalent nutrition.
Sqwertz
> On 7/29/2020 11:39 AM, wilbu...@gmail.com wrote:
>> We use fresh picked Juniper Berries along with CB Brandy and additional spices to marinate a lamb roast for 48 hours - then onto the rotisserie - best roast I have ever eaten.
>>
> Juniper is fine if you like the taste of gin.
should be, "Gin tastes like juniper berries".
-sw
Cindy Hamilton
Cindy Hamilton
Sqwertz
> On Thursday, July 30, 2020 at 12:00:14 AM UTC-4, Sqwertz wrote:
>
>> Why do people always say, "juniper berries taste like gin?". It
>> should be, "Gin tastes like juniper berries".
>
It was 20 years between my first tasting gin, and then juniper
berries.
-sw
Gary
insecticide might taste like. Never had any since.
I have some "Hickory Juniper Bacon."
Doesn't sound appealing to me but I've had it
before and it's good. Tastes like bacon.
Cindy Hamilton
> Sqwertz wrote:
> >
> > On Thu, 30 Jul 2020 03:13:07 -0700 (PDT), Cindy Hamilton wrote:
> >
> > > On Thursday, July 30, 2020 at 12:00:14 AM UTC-4, Sqwertz wrote:
> > >
> > >> Why do people always say, "juniper berries taste like gin?". It
> > >> should be, "Gin tastes like juniper berries".
> > >
> > > Because more people have tasted gin than have tasted juniper berries.
> >
> > Touche' :-) I didn't see that coming.
> >
> > It was 20 years between my first tasting gin, and then juniper
> > berries.
>
> I tried gin (straight) once in 1971. Tasted like what
> insecticide might taste like. Never had any since.
opportunity to taste it when I was young.
Hot sake tastes like I imagine hot paint thinner would.
Cindy Hamilton
Ed Pawlowski
> I tried gin (straight) once in 1971. Tasted like what
> insecticide might taste like. Never had any since.
>
> I have some "Hickory Juniper Bacon."
> Doesn't sound appealing to me but I've had it
> before and it's good. Tastes like bacon.
>
tonic water and good amount of ice.
My favorite is Hendricks but there are many others I could enjoy.
Dave Smith
> On 7/30/2020 7:54 AM, Gary wrote:
>> I have some "Hickory Juniper Bacon."
>> Doesn't sound appealing to me but I've had it
>> before and it's good. Tastes like bacon.
>>
>
> Straight gin, especially cheap stuff can be nasty. I drink it with
> tonic water and good amount of ice.
I can't believe I have made it this far into a hot summer without yet
having a gin and tonic.
>
> My favorite is Hendricks but there are many others I could enjoy.
Bruce
Bruce
drinks.
Hank Rogers
> On Thursday, July 30, 2020 at 7:54:09 AM UTC-4, Gary wrote:
>> Sqwertz wrote:
>>>
>>> On Thu, 30 Jul 2020 03:13:07 -0700 (PDT), Cindy Hamilton wrote:
>>>
>>>> On Thursday, July 30, 2020 at 12:00:14 AM UTC-4, Sqwertz wrote:
>>>>
>>>>> Why do people always say, "juniper berries taste like gin?". It
>>>>> should be, "Gin tastes like juniper berries".
>>>>
>>>> Because more people have tasted gin than have tasted juniper berries.
>>>
>>> Touche' :-) I didn't see that coming.
>>>
>>> It was 20 years between my first tasting gin, and then juniper
>>> berries.
>>
>> I tried gin (straight) once in 1971. Tasted like what
>> insecticide might taste like. Never had any since.
>
> My grandmother occasionally drank gin and Squirt, so I had ample
> opportunity to taste it when I was young.
>
> Hot sake tastes like I imagine hot paint thinner would.
>
> Cindy Hamilton
>
Hank Rogers
you feel Druce.
Gary
>
> Hot sake tastes like I imagine hot paint thinner would.
Gary
>
> On 7/30/2020 7:54 AM, Gary wrote:
>
> > I tried gin (straight) once in 1971. Tasted like what
> > insecticide might taste like. Never had any since.
> >
> > I have some "Hickory Juniper Bacon."
> > Doesn't sound appealing to me but I've had it
> > before and it's good. Tastes like bacon.
> >
>
> Straight gin, especially cheap stuff can be nasty. I drink it with
> tonic water and good amount of ice.
get our hands on. I do remember it was Gordon's gin.
Even though they advertise how good and old school it is, I've
heard that it's bottom shelf and not good.
I remember taking one drink and it was awful. I even asked
the girl, "How can you drink that?"
Bruce
types. Real traditional gin and cheap imitation. Cheap imitation is
sold the most. The price is a guideline, but not absolute.