Quoting Dave Drum to Jim Weller <=-

researching my Yorkshire heritage.

Have you discovered this site?
https://traditional-yorkshire-recipes.info/

No, I didn't know about it until now. Thanks. I see some familiar
things and some that are common throughout England or Great Britain
in general (and therefore Ontario too) but also a few brand new
items which I shall definitely grab.

Title: Traditional Yorkshire Parkin
1 ts (level) ground ginger
8 oz (225 g) medium oatmeal
8 oz (225 g) black treacle

Those are the three key ingredients.

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Yorkshire Tea Cakes
Categories: British, Breads, Snacks
Yield: 24 Servings

450 g Flour plain
1 ts Salt
25 g Butter
25 g Caster sugar
50 g Currants
15 g Fresh yeast
300 ml Milk luke-warm
Extra milk for brushing

Traditional Yorkshire Tea Cakes as cooked for well over 200 years.

Sift flour and salt into bowl and rub in butter. Add sugar and
currents. Toss lightly together. Blend yeast with milk. Add all at
once to dry ingredients. Mix to firm dough, adding a little extra
flour if necessary, until dough leaves the side of the bowl clean.
Turn out on to a lightly floured board. Knead for 10 minutes until
the dough is smooth and elastic Cover and leave to rise until
dough doubles in size. Turn out onto a lightly floured board.
Knead well and divide into 6 equal sized pieces. Roll out each to
6" diam [15cm]. Transfer to a buttered baking tray. Brush tops
with milk. Cover and leave to almost double in size. Bake just
above centre of moderately hot oven, 400f. for 20 minutes. Cool on
a wire rack.

To serve split open and spread with butter. You can also split and
toast before being buttered.

From Ron Curtis in Blackpool

More of a sweet bun than a cake. - JW

MMMMM



Cheers

Jim


... Lake Springfield: No mercury dumping without permit.

___ Blue Wave/QWK v2.20
--- Platinum Xpress/Win/WINServer v3.0pr5
* Origin: Fidonet Since 1991 www.doccyber.org bbs.docsplace.org (1:135/392)

JIM WELLER wrote to DAVE DRUM <=-

researching my Yorkshire heritage.

Have you discovered this site?
https://traditional-yorkshire-recipes.info/

No, I didn't know about it until now. Thanks. I see some familiar
things and some that are common throughout England or Great Britain
in general (and therefore Ontario too) but also a few brand new
items which I shall definitely grab.

Title: Traditional Yorkshire Parkin
1 ts (level) ground ginger
8 oz (225 g) medium oatmeal
8 oz (225 g) black treacle

Those are the three key ingredients.

I fingered that out. Bv)= Some of it from watching one of the longest
running BBC shows set in Yorkshire - Last of The Summer Wine.

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Yorkshire Parkin (Oatmeal Gingerbread)
Categories: Breads, Grains, Fruits
Yield: 2 Loaves

1 1/2 c (8 oz) medium oatmeal (this
- means ground oatmeal, not
- rolled oats)
1 1/2 c (8 oz) whole-wheat flour
2 ts Baking powder
1 ts Ground ginger
1/2 ts Salt
1/2 c (4 oz) apple sauce
1 1/2 c (8 oz) brown sugar
1/3 c (5 oz) black treacle (a kind
- of molasses)
1/3 c (4 oz) golden syrup; You
- could substitute molasses
- for both of these, I guess
1 Egg white; lightly beaten
1/2 c (4 fl oz) milk

Parkin is a variety of gingerbread, good warming stuff to
eat out of doors in cold weather. When I was a child, it
was always a firm favourite for the firework party on
Bonfire Night each year. This is adapted from my mother's
recipe.

Prepare 2 1-lb loaf tins, or an 9" x 9" square tin, by
spraying with Pam. Set the oven 350ºF/175º/gas mark 4.

In a large bowl, mix together the oatmeal, flour, baking
powder, ginger, and salt. In a small bowl or saucepan, mix
together the apple sauce, sugar, treacle, syrup, and milk,
and warm slightly to dissolve the sugar. Add these to the
oatmeal mixture along with the egg white, and mix together
to make a soft mixture of a slow-pouring consistency,
adding extra milk if necessary. Bake for 40-50 minutes, or
until the top springs back when pressed lightly with a
finger.

After it has cooled a bit, but before it gets cold, cut it
into 2-inch squares in the tin. Cool the pieces on a wire
rack, and store them in an airtight container.

It tastes better if stored for 2-3 days before eating.

Posted by Pete Williams

Formatted by Sue Smith

Uncle Dirty Dave's Archives

MMMMM

... Time flies. But, remember, you are the navigator.
--- EzyBlueWave V3.00 01FB001F
* Origin: Tiny's BBS - telnet://tinysbbs.com:3023 (1:229/452)

Quoting Dave Drum to Jim Weller <=-

https://traditional-yorkshire-recipes.info/

Continuing with the theme ...

Yorkshire is famous for forcing early rhubarb and asparagus
Forced rhubarb is grown indoors in the dark. Its stalks are neon
pink and sweeter than regular rhubarb. It's available from January
to late March/early April

The roots are grown outside for two years to ensure a good build up
of sugars for sweet and tender rhubarb. The roots are then are moved
to sheds to be grown in the dark and the stalks are harvested by
candlelight to avoid photosynthesis which can make the stalks bitter
and more acidic.

Yorkshire rhubarb enjoys the top European Food Status of a Product
of Designated Origin (PDO), and has garnered international repute
with the world's best chefs.

It's used in savory dishes as well as sweet. For example it can be
poached in water without sugar and served as an accompaniment
to fatty fish like mackerel.

Excerpts from an article by Susan Holtham at Farmdrop.com

--MM

Yorkshire Rhubarb Pickle

3 stalks of rhubarb
200 ml cider vinegar
200 ml sugar
200 ml water
2 tsp peppercorns
1 tsp cloves
1 tsp dried chilli
2 tsp coriander seeds
4 bay leaves
1 Thinly sliced thumb of ginger

2 jars
25 mins + 48 hrs pickling time

A quick and perfectly pink accompaniment to crumbly cheeses and a tongue-tingling tangy friend of any oily fish.

Sterilise jars. Wash rhubarb and trim the ends. Slice no thicker
than a pound coin & pack into jars. Top with pickling spices. Bring
water, sugar and cider vinegar to the boil. Once the sugar has
dissolved pour the pickling liquor over the rhubarb. Pop the lids on
& wait until cool to refrigerate.

Susan Holtham at Farmdrop.com

---

Cheers

Jim


... Doves are just pigeons with White Privilege.

___ Blue Wave/QWK v2.20
* Origin: Fidonet Since 1991 www.doccyber.org bbs.docsplace.org (1:135/392)

JIM WELLER wrote to DAVE DRUM <=-

https://traditional-yorkshire-recipes.info/

Continuing with the theme ...

Yorkshire is famous for forcing early rhubarb and asparagus
Forced rhubarb is grown indoors in the dark. Its stalks are neon
pink and sweeter than regular rhubarb. It's available from January
to late March/early April

The roots are grown outside for two years to ensure a good build up
of sugars for sweet and tender rhubarb. The roots are then are moved
to sheds to be grown in the dark and the stalks are harvested by candlelight to avoid photosynthesis which can make the stalks bitter
and more acidic.

Yorkshire rhubarb enjoys the top European Food Status of a Product
of Designated Origin (PDO), and has garnered international repute
with the world's best chefs.

It's used in savory dishes as well as sweet. For example it can be
poached in water without sugar and served as an accompaniment
to fatty fish like mackerel.

Excerpts from an article by Susan Holtham at Farmdrop.com

That's semi-interesting. For me rhubarb (and gooseberries) should be a
bit tart without being bitter. And if I am going to have strawberry and
rhubarb pie at the same meal it's going to be from two separate pies.

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: BH & G Rhubarb Pie
Categories: Desserts, Pies, Pastry, Fruits
Yield: 6 Servings

3 c Rhubarb; 1" slices
3 tb Flour
1 c Sugar
ds Salt
1/2 ts Grated orange peel
2 tb Butter

Combine all ingredients except butter. Line a 9" pie
plate with Orange Pastry **. Fill with rhubarb mixture
and dot with the butter. Top with lattice crust. Bake
@ 400ºF/205ºC 40 to 50 minutes.

Serve warm with vanilla ice cream.

** Substitute orange juice for water in your favourite
pastry recipe.

Source: Better Homes & Gardens Dessert Cookbook.

From: http://www.recipesource.com

Uncle Dirty Dave's Kitchen

MMMMM

... "After a full belly all is poetry." -- Frank McCourt
--- MultiMail/Win v0.52
* Origin: SouthEast Star Mail HUB - SESTAR (1:3634/12)

//Hello JIM, //

*15.11.21* *22:13:00* in area *COOKING*
*DAVE DRUM* Theme *"Yorkies"*.

Yorkshire is famous for forcing early rhubarb and asparagus Forced
rhubarb is grown indoors in the dark. Its stalks are neon pink and
sweeter than regular rhubarb. It's available from January to late March/early April.

And asparagus?



--- WinPoint Beta 5 (359.1)
* Origin: "Nevskaja kosmetika" for You (1:153/757.1315)

Quoting Denis Mosko to Jim Weller <=-

And asparagus?

Asparagus season starts in April in England, in May in Ontario where
I grew up and not until mid-June here in northern Canada.

But asparagus can be forced a month or two earlier provided that
the weather although cool is generally above freezing or at least close
to it. The method is simple: bury the asparagus bed in a foot of
hot, green manure or other organic matter as it will throw off heat as it ferments and decomposes. The asparagus will grow through it without
freezing as rotting manure gets quite hot.

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Beribboned Asparagus Rolls
Categories: British, Appetizers, Sandwiches
Yield: 8 Servings

8 Thin slices White bread
Mayonnaise
8 Spears Cooked asparagus
Salt
Freshly ground black pepper
Few drops Fresh lemon juice
8 x 30 cm Pieces of red or
Violet satin ribbon lengths

Makes 8 rolled sandwiches

Edwardian ladies attending teas always left their gloves on.
Thoughtful hostesses tied their tea sandwiches with ribbons,
enabling guests to pluck a sandwich from the tray without soiling
their fashionable gloves. Asparagus rolls look their loveliest
arranged on a silver tray.

Trim the crusts from the bread. With a rolling pin, roll twice
over each piece of bread to flatten them. Spread them with a thin
layer of mayonnaise.

For each sandwich, position an asparagus spear 2.5 cm (1 inch)
from the shortest edge of the bread. Lightly sprinkle the
asparagus with salt, pepper and a few drops of lemon juice. Press
the bread firmly against the asparagus and roll up Swiss roll
fashion. Press to seal.

Position the asparagus roll seam side down in the centre of a
length of ribbon. Bring the ribbon up and tie in a bow.

From: The Great British Kitchen Cookbook of the British Food Trust

MMMMM



Cheers

Jim


... There are no recipes for leftover chocolate.

___ Blue Wave/QWK v2.20
--- Platinum Xpress/Win/WINServer v3.0pr5
* Origin: Fidonet Since 1991 www.doccyber.org bbs.docsplace.org (1:135/392)