Thought maybe JavaMaven or one of the other chefs here might know of a few.
My mother came back from Newfoundland a few months ago with a gallon and a half of partridge berrys (Linginberrys) and is looking for some decent recipies for them. She’s done an apple and linginberry pie that was well recieved, but she still has a gallon of the things in the freezer and we are going to need the space come christmas.
So the question is, does anyone here have a good recipe to use these berries with, or know how much sugar to add if you want to make jam out of them? (They are very tart.)
I’ve used them as a replacement for cranberries (since I can’t get cranberries here)…Once in a Salmon dish:
4 salmon steaks
1 cup berries (I crushed them up slightly)
1 cup applesauce
1/3 cup chopped fresh cilantro
Cook the berries, applesauce and cilantro together for about 10-15 min. in a deep pan on med-high heat. Add the salmon steaks and spoon some sauce over them, cover and cook for 15-20 minutes. Serve with your favorite rice dish.
Oh, and I was informed a few months ago that cooking topics are now located in Cafe Society…You might want to check on that and see if a Mod can move this there. It might get more play.
I’ve never used them myself, but my research suggests that they are pretty similar to cranberries; I reckon they would go well with apricots (the dried ones) - you’d have to experiment a bit with the sugar, but I suggest soaking some dried apricots overnight in white grape juice, then tip the remaining liquid into a pan and gently stew the lingonberries in it until they start to go soft. Drain and put the fruit together (now is the time to add some sugar to taste) into an ovenproof dish (making a layer about an inch or so thick) top this off with a crumble mix (see below) and bake in a medium-hot oven until the top is golden brown and the fruit is bubbling up at the edges. Serve with real custard and vanilla ice cream.
For the crumble topping:
(NB: I had to look this up because I never measure it out precisely myself)
5 oz flour
3 oz butter or margarine
2 oz brown sugar
Most recipes call for rubbing in of the fat and flour, but I get good results by pulse blending them in a food processor, then adding the sugar and very briefly blending again. - the above quantities should make enough to cover a pound of fruit or so.
As you’re spreading a dryish crumble mix over moist fruit, I find it’s best to spoon it on, then you don’t have to spread it about too much.
Not exactly a recipe, but lingonberries and cream cheese makes for a delicious sandwich or bagel-topper (and I do mean just regular old lingonberries, not lingonberry jam). Although, lingonberry jam as darn good, too.