HOMEMADE CRYSTALLISED ANGELICA
I have a recipe in my cookbook for homemade angelica liqueur but you need crystallised angelica which can be hard to find. If you have your own plant, you can make your own.
Provided by Missy Wombat
Categories Fruit
Time P3DT30m
Yield 1 batch
Number Of Ingredients 2
Steps:
- Choose stalks that are young and tender.
- Cut the stalks into into 3-4 inch lengths, put them into a pan, cover with water and bring to a boil.
- Drain and scrape away tough skin and fibrous threads with a potato peeler.
- Return the angelica to the pan, pour on fresh boiling water and cook until green and tender (about 5 minutes or less).
- Drain the stalks and dry them.
- Put them into a bowl and sprinkle granulated sugar between layers.
- Cover and leave for 2 to 3 days.
- Slide contents of the bowl into a heavy-based pan. Bring very slowly to the boil and simmer until the angelica is tender and looks clear.
- Drain, then roll or toss the shoots on greaseproof paper with sugar.
- Then dry off the angelica in the oven, using the lowest temperature about 3 hours.
- Wrap and store after cooling completely.
Nutrition Facts : Calories 774, Carbohydrate 200, Sugar 199.8
MAKE YOUR OWN CANDIED ANGELICA!
I am a big fan of candied angelica and love to decorate my cakes with it. I have one problem.....I like to snack on it too! I refuse to buy the kind that you find in most supermarket stores - it's a toxic green colour & doesn't even taste like angelica...so I spend quite a bit more money & buy it from a local organic market. I can't afford to buy so much these days so I wanted a recipe ... & here it is. I'm hoping to buy some angelica plants to keep in my garden too! Time to make doesn't include the draining time! From: Field Guide to Herbs & Spices by Aliza Green
Provided by Um Safia
Categories Dessert
Time 1h
Yield 1 large container
Number Of Ingredients 5
Steps:
- Working in dry weather, start with about 2 pounds young, tender angelica stalks and stems. Cut them into even lengths and put them into a glass or ceramic bowl.
- Bring 2 cups water and 2 tablespoons salt to a boil and pour over the angelica, weighting with a plate so it's fully submerged. Cover and let soak 2 hours.
- Drain the angelica, peel off and discard the stringy outer celery-like layer, then rinse under cold water.
- Make sugar syrup by bringing 3 cups sugar and 3 cups water to a boil.
- Simmer the angelica in the syrup for 20 minutes, or until tender and transparent. Remove and drain, reserving the syrup. Spread the angelica in a single layer on a wire rack and leave to drain and dry for 4 days.
- Boil the angelica in the syrup again for 10 minutes, adding water if the syrup is too thick, and drain on a wire rack for 4 days longer.
- Dust with granulated sugar and store in an airtight container, cutting into decorative bits as needed. This recipe may also be used to candy fennel stalks.
Nutrition Facts :
CRYSTALLIZED OR CANDIED GINGER
Crystallized ginger can be served with espresso and cake or champagne and fruit, coated in bittersweet chocolate and rolled in hazelnuts or macadamia nuts. It can be chopped or julienned to use in or as a garnish for pastries, pumpkin pies, stewed fruits cookies, and many other desserts. Store in an airtight container in a cool and dark place.
Provided by lperejma
Categories Desserts Candy Recipes
Time 1h25m
Yield 10
Number Of Ingredients 3
Steps:
- Cut ginger into 2-inch pieces and slice lengthwise into 1/8-inch slices. Score ginger slices by pricking with a fork.
- Toss ginger with sugar in a bowl.
- Combine ginger-sugar mixture and water in a large skillet or wok; bring to a simmer. Reduce heat and cook, stirring occasionally, until sugar melts into a syrup and starts to crystallize, about 1 hour. Continue stirring until syrup is mostly crystallized and ginger comes together in a pile in the center of the skillet and very little syrup drains out; remove from heat.
- Toss ginger slices gently to cool and separate from excess sugar. Spread slices out on a tray to cool and dry.
Nutrition Facts : Calories 177.2 calories, Carbohydrate 45 g, Fat 0.2 g, Fiber 0.6 g, Protein 0.5 g, SaturatedFat 0.1 g, Sodium 3.7 mg, Sugar 40.4 g
CASSATA SICILIANA
A delicious cake from in and around the convents of Sicily
Provided by Good Food team
Categories Afternoon tea, Dessert, Snack
Time 1h30m
Number Of Ingredients 16
Steps:
- The day before, preheat the oven to 160C/Gas 3/fan oven 140C. Brush a 25cm/10in springform cake tin with the melted butter and then dust with flour.
- Make the sponge. Using an electric mixer fitted with balloon whisks, beat the eggs with the sugar until pale and airy. The mixture should be thick enough to leave a ribbon trail on the surface when the whisks are lifted - it takes about 8-10 minutes to get to this stage. Gently fold in the flour and lemon zest using the whisks or a spoon, trying not to deflate the beaten eggs and sugar.
- Working quickly, transfer to the prepared cake tin and bake for about 30 minutes until firm to the touch (the cake should not have risen). Stand the tin on a wire rack and leave to cool, then remove the cake from the tin.
- Make the ricotta cream. Finely chop the crystallised fruits and frozen chocolate. Mix the ricotta with the sugar and gently incorporate the fruit and chocolate. Place in the fridge until you are ready to assemble the cake.
- Make the icing just before assembling the cake. Mix the icing sugar with the lemon juice and 1 tablespoon milk, then add a drop of green food colouring to give the icing a subtle green tinge, and beat vigorously. You should have a spreadable paste with a thick, non-liquid consistency - you may need a little extra milk.
- Assemble the cake. Melt the jam with 1 tablespoon liqueur and 1 tablespoon water. Slice the sponge in half horizontally. Place the less perfect half on a flat serving plate and spread with half the jam mixture. Spread all the ricotta mixture on top. Spread the remaining jam mixture on the remaining sponge, then turn it over and put it jam side down on the ricotta cream. Spread the icing evenly across the top and smooth over with a palette knife, then place in the fridge for at least 1 hour (or for up to two days).
- On the day, a few hours before serving decorate the top of the cake with crystallised fruits, peel and angelica as the fancy takes you.
Nutrition Facts : Calories 832 calories, Fat 21 grams fat, SaturatedFat 11 grams saturated fat, Carbohydrate 153 grams carbohydrates, Sugar 123 grams sugar, Fiber 1 grams fiber, Protein 17 grams protein, Sodium 0.55 milligram of sodium
HOMEMADE CANDIED ANGELICA - FOR CAKES, BAKES AND DESSERTS
An aromatic and graceful herb that I grow in my garden; Angelica is a member of the Parsley family, and is known mostly for it's candied stems for cake decorating, as well as the leaves for teas, tisanes, jams and desserts. It is known as 'Herb of the Angels' (hence the name) because it was believed to have ancient medicinal properties. This elegant tall plant has a long firm stem and bright green leaves. If you have the time to candy your own angelica, it is well worth the effort - the commercial varieties have added colourants and flavourings, which is such a shame, as the subtle flavour of this beautiful herb needs no additives whatsoever. The instructions may seem longwinded, but it is very easy and is just repeating the same actions over several days, before drying them on a rack or screen and storing. Use the stems to decorate cakes, trifles and desserts.
Provided by French Tart
Categories Fruit
Time P6DT8h
Yield 8-16 serving(s)
Number Of Ingredients 4
Steps:
- Please note, in order to have this recipe posted, I had to put in quantities - they are approximate, depending on how many stems you are candying!
- Cut angelica stalks in their 2nd year. Unlike many other plants, the big stalks are better as long as they are still green (not purple or white).
- De-leaf, remove leaf stalks and cut into pieces of about 6 inches, and soak in cold water for about 8 hours.
- Boil water and plunge the stalks inches Boil until the stalks begin to soften (add about half teaspoon of baking soda per pint of water to keep the vivid green colour, which is associated with 'real' candied angelica that is found in France) It also helps to soften.
- Cool under running water, drain, then peel removing the long stringy parts on the outside of the stalks.
- Put them into a syrup made up of of 1 cup sugar, and 1 cup water; soak for 24 hours.
- Cook in them in the syrup and repeat once a day for four days, by which time the angelica should be translucent without losing shape.
- Remove the angelica stems from the pan and let them drain on a covered rack or screen until dry and glossy.
- N.B.(You can roll the stems in caster sugar, BEFORE drying them on the rack/screen if you wish.).
- Store in an airtight tin or jar, and in a cool, dark place; they will last for up to 2 years in the right storage conditions.
- Cut the stems into appropriate lengths and use to decorate cakes, trifles, desserts or ice cream sundaes.
Nutrition Facts : Calories 96.8, Sodium 469.6, Carbohydrate 25, Sugar 25
ANGELICA LIQUEUR
Make and share this Angelica Liqueur recipe from Food.com.
Provided by Missy Wombat
Categories Beverages
Time P4m18DT10m
Yield 1 litre
Number Of Ingredients 7
Steps:
- Crush the fennel, aniseed, coriander seeds and cloves a little and chop the angelica stems.
- Put the seeds and angelica stems into a large preserving jar.
- Add the sugar.
- Pour on the vodka and leave by a sunny window for 2 weeks, swirling the mixture daily.
- Strain through find muslin into a sterilised bottle and seal.
- Leave in a dark place for at least 4 months.
- Drink in small quantities with a piece of angelica in each glass.
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