North American Fruit Explorers mailing list at ibiblio

["Stephen Sadler" <Docshiva@Docshiva.org>]

If you want to develop some recipes for black haw, since they have a somewhat figgy taste, you could start with recipes using chopped figs.  If in making, say, fig cookies, you find that the black haw mixture looks drier than a fig mixture would have, you could moisten with applesauce. 

 

I could see using them in muffins or pancakes, but I have the impression they would lack the brightness of blueberries or raisins.  Not a problem – balance that by adding a bright flawor, like lemon and/lor orange rind – those are commonly added to figs for the same reason.

 

I think you could come up with some very good recipes.  I’d try here, but have no access to the fruit.

 

Stephen

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From: nafex-bounces@lists.ibiblio.org [mailto:nafex-bounces@lists.ibiblio.org] On Behalf Of Lon J. Rombough
Sent: Sunday, August 14, 2005 7:09 PM
To: North American Fruit Explorers
Subject: Re: [NAFEX] Viburnum prunifolium

 

A proven recipe is good and I do thank you, but I am also looking for OTHER ways to use them. Also, many selections have rather small amounts of flesh. Types with more flesh would be worthwhile, too.
-Lon Rombough
Grapes, writing, consulting, my book, The Grape Grower, at http://www.bunchgrapes.com Winner of the Garden Writers Association "Best Talent in Writing" award for 2003.
On Aug 14, 2005, at 7:07 PM, kim maser wrote:

Lon; They make some some nice preserves up here with them. I'll send you a recipe. Cheers kim