North American Fruit Explorers mailing list at ibiblio

["Lon J. Rombough" <lonrom@hevanet.com>]

That might be useful at some other time, but at the moment I need proven recipes - no time for developing new ones.   Besides the fact that I don't have a ready supply of the fruit.  Ironically, I have what is supposed to be a large fruited type, but there's no pollinator for it, so I've never had a crop to verify the fruit character. 
-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 15, 2005, at 12:00 PM, Stephen Sadler wrote:



<x-tad-bigger>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. </x-tad-bigger>
<x-tad-bigger> </x-tad-bigger>
<x-tad-bigger>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.</x-tad-bigger>
<x-tad-bigger> </x-tad-bigger>
<x-tad-bigger>I think you could come up with some very good recipes.  I’d try here, but have no access to the fruit.</x-tad-bigger>
<x-tad-bigger> </x-tad-bigger>