L.H., of Winnipeg, requests a recipe for matrimonial cake made with soda crackers, not rolled oats.
Can’t find the right oven
Dear TEAM: I would like to replace my Revere Ware copper-clad stainless steel Dutch oven. I’ve been looking for it in stores without success. An address for the company or a dealer would be appreciated. – V.W., Elrose, Sask.
Dear V.W.: Revere Ware is distributed by Corning Canada, 33 West Beaver Creek Road, Richmond Hill, Ont. L4B 1L8, 905-771-3527. Write to them directly or contact your local hardware store.
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A better poppy seed
Dear TEAM: I read your article on cooking with poppy seeds. It may be of interest to A.T., Tappen, B.C. to know of Hutterite Breadseed Poppy.
The seed for this poppy is available through Heritage Seed Savers such as Seeds of Diversity which I am involved with.
This particular variety does not have the holes that allow your seed to escape and self-seed all over the garden. However, if the crop is not harvested in fall, the heads can shatter during winter and break down, spilling the seed in clumps of growth, too thick for good production of seed. This Breadseed Poppy has a large pale pink flower with a dark grey/black splash of color and is very attractive.
You did not mention the problem of poppy seed turning rancid very quickly, a most annoying problem with store-bought seed for baking. – C.N., Battleford, Sask.
Dear C.N.: Thanks for this information on Hutterite Breadseed Poppy and the Seeds of Diversity program.
Seeds of Diversity, formerly Heritage Seed Savers, is an organization interested in growing and saving seeds that are becoming extinct.
Members receive three publications per year of articles written by members, plus a seed listing that is sent to members in January. Seeds are shared and exchanged, directly between members, free of charge. The program requests $1 postage for small seeds, more for larger packages. The program has grown from 300 members in 1988 to 1,800 in 1996.
To be a member, send $25 to Seeds of Diversity Canada, Box 36, Station Q, Toronto, Ont., M4T 2L7.
Ginger and garlic recipes
Dear TEAM: I am looking for a recipe to make fresh ginger root marmalade and also a recipe to make caramelized garlic cloves. Perhaps you or readers have a recipe handy. – B.M., Toronto, Ont.
Dear B.M.: Sorry, we have been unable to find information on caramelizing garlic cloves. Maybe our readers can help.
Roasted garlic
If you would like to try roasting garlic, there are a number of ways to do that. If you want a very gentle garlic flavor, trim about five mm (1Ú4 inch) from the top of the garlic heads. Remove any of the parchment-like skin that comes away easily. Place the garlic in a baking dish, cut sides up. Brush lightly with oil if you wish and cover with foil. Bake in a preheated 300 F (150 C) oven for 11Ú2 hours. Remove foil and bake for 20 minutes longer. The garlic should be tender when you squeeze it gently.
If you prefer a stronger roasted flavor, place the garlic, cut side down, on parchment or foil-lined baking sheet and roast the garlic at 400 F (200 C), uncovered, for about 40-45 minutes, or until tender.
To remove the garlic, turn the heads upside down and gently squeeze the garlic out of the skins.
Roasting sweetens the garlic taste and adds a special flavor to dishes. You can add it to soups, salads, salad dressings, pasta sauces, potatoes, rice and vegetables, or spread it on breads.
It can be stored in the refrigerator for a few weeks.
Source: More Heart Smart Cooking with Bonnie Stern, published in 1997 by Random House of Canada, Toronto, with the co-operation of the Heart and Stroke Foundation of Canada. Available in bookstores or from the Heart and Stroke Foundation.
Ginger marmalade
31Ú2 cups prepared 875 mL
fruit (four oranges and one lemon)
11Ú2 cups water 375 mL
3Ú4 cup peeled, 175 mL
chopped fresh
ginger root
5 cups sugar 1.25 L
1 pouch Certo 1
Peel oranges and lemons. Slice the peel very thinly. Add water and simmer, covered, for 20 minutes, stirring occasionally.
Chop peeled fruit, discarding any seeds. Add the pulp and juice to the undrained cooked rind. Simmer, covered, 10 minutes longer.
Measure 31Ú2 cups (875 mL) fruit into a large saucepan. Add ginger.
Add sugar to fruit in saucepan and mix well. Place over high heat and bring to a full rolling boil and boil hard one minute, stirring constantly.
Remove from heat and at once stir in Certo. Stir and skim for about five minutes, or until cool enough that the fruit does not float.
Pour into sterilized jars. Seal.
Ginger root: Purchase roots with firm skin; wrinkled skin means the product is too old. The flesh just under the skin is the most delicate, so peel the root carefully to preserve this portion.
