The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

lekvar..... not quite

  • Pin It
qahtan's picture
qahtan

lekvar..... not quite

Things I just cant find, every day there is some thing else that has  taken wings and disappeared, today it's a small note book that is held together with an elastic band, but has several recipes in it that I use often. The recipe I was looking for was for Lekvar, we were talking apple butter the day well this lekvar was my version of prune, to which I added walnuts to.  Well  found this on Google and maybe have a go at it. http://www.pastillanash.com/log.html It's not exactly a recipe but just an idea.  Normally I put my prunes into port around January and leave them until  Christmas. Then I pop them now the port is thick, and the prunes have absorbed the port, in the Cuisinart and give them a buzz then add walnuts , so that the whole is like a coarse paste, to this I add raw sugar to taste, maybe a squeeze of lemon,,,,,, Then I place a layer of this between my Grassmere shortbread and bake. different but very nice.......   The other thing I do for Christmas baking is to buy maraschino cherries, to  go in the cherry and almond cake.  pour off all the sweet syrup that the cherries are in and pour in Luxardo Maraschino Liquor. Unfortunately I was told a couple weeks back that Luxardo is no longer available in Ontario, luckily I do have a bottle squirreled from a few years ago,, :-)))   


qahtan

plevee's picture
plevee

I've heard of Grassmere gingerbread - is this the same?


As an expat Scot/Yorkshire woman, you are making me very homesick - can I come for Christmas?????


Patsy

qahtan's picture
qahtan

 


My recipe does have a pinch of ginger in it, but not not enough to say it is ginger enough to really taste...


Sure you can come to my house. by the way, i'm a Londoner, ;-)))) qahtan