Basically any suggestions for preserving marrows and courgettes. I have already used it as a base for chutney and I think I have enough chutney, I have used it in marrow and ginger jam, and busy drying some but any other suggestions of what I can do with the things will be greatly appreciated other than adding them to the compost heap.
How about marrow rum. It's delicious and courgettes can be used too. I have an article on it here.
Well hubby sounds enthusiastic about that. Only problem is that I have only one pound of demerara sugar, so our trip into Riga next week will mean shopping for more sugar as well.
Well a few weeks ago trip into a nearby large town netted us five boxes of fancy brown sugar cubes which had to do instead of demerra. Managed to sort the marrow out and pack it with sugar, waited a while for some of it to dissolve and then packed some more sugar in since they were cubes. Now we have just emptied out the marrow and our home smells distinctly alcoholic. We are going to try using the marrow flesh in some dessert of some sort as it tastes rather nice, although probably need to cook it to kill the yeast, lol. I am afraid we have had to resort to a large plastic bottle to put it in but needs must.
Well I made a pie with the marrow flesh, apple and raisins but no idea what that tastes like as I froze it. With the rest of the flesh I mixed in some eggs and mild and baked it in an open case and it didn't taste too bad at all. Lovely with ice-cream
JoannaS said:...I mixed in some eggs and mild ...
Mild as in beer???
There's recipes for marrow 'cream' here: http://nipitinthebud.wordpress.com/?s=marrow+butter
No idea what it's like but maybe worth a try for anyone still stuck for ideas.
mild as in milk - whoops!
I blame Latvian lessons, scrambled my brain. There are times I sit in the lesson and for the life of me cannot think of the right English word. So what do we call the sausage shaped stuff that is cooked that you can put on sandwiches and it is not salami but more the consistency of luncheon meat?
By the way Ruthdigs that recipe for marrow butter looks wonderful. I love lemon curd so I hope it is something similar.
JoannaS said: I blame Latvian lessons, scrambled my brain. There are times I sit in the lesson and for the life of me cannot think of the right English word. So what do we call the sausage shaped stuff that is cooked that you can put on sandwiches and it is not salami but more the consistency of luncheon meat? By the way Ruthdigs that recipe for marrow butter looks wonderful. I love lemon curd so I hope it is something similar.
Would that be liver sausage?
I'll try that again!
Just come back to this and I cannot for the life of me remember what it was that I had in mind when I asked about the sausage stuff. Anyway I made some marrow cream and it is a bit like lemon curd and probably far healthier for you. I also used it to make a lemon meringue pie. I put an egg and two egg yolks into the marrow cream mixture for the lemon filling and whisked up the two egg whites for the meringue, worked a treat.
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