Ingredients
1 karen mintzias
8 navel oranges
1/2 cup sugar
2 cup mavrodaphne or ruby port
1 bay leaf
1 clove
Directions
Remove the zest of 2 of the oranges with a zester; or pare finely
with a vegetable peeler, then cut into thin julienne strips. With a
very sharp knife, cut off the skin and outside membrane of all the
oranges, so you have glistening orbs of golden pulp. Do this over a
bowl to catch escaping juice.
Choose a saucepan just large enough to hold 2 oranges at a time and
put in the escaped juice and remaining ingredients. Dissolve the
sugar and simmer for 5 minutes. Submerge 2 oranges at a time and cook
just long enough to warm them through - about 3 minutes. If they bob
up, place a small weighted saucer over them. Remove to a serving dish
and continue with the next pair until finished.
Boil to reduce the syrup by half, drizzle over the oranges, and chill.
Source: Recipes from a Greek Island - by Susie Jacobs ISBN:
0-671-74531-X
Typed for you by Karen Mintzias
Servings: 6 servings
Portokalia Se Mavrothaphne - Oranges In Red W Recipe brought to you by Recipe Ideas
Categories: Fruit
The History of Recipes
It is quite possible to follow the history of recipes far back into history, certainly as far back into recorded history as pharonic Egypt, and potentially, even further back. In practice though, in the main part, these ancient cook books were just basic pictorial instructions for food preparation.
In fact, the most ancient recipe discovered so far, according to experts are some stone tablets in the Sumerian language describing the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making anyone who drank it feel `exhilarated, wonderful and blissful`. Progressing into The time of the roman empire 25BC a roman called Apicius assembled a collection of scripts which described recipes prepared by his fellow Romans. In his scrolls, Apicius recounts how the meals were separated into hors d`oeuvre, main meal and desserts, a very modern way of dining. Additionally, he describes how the Romans used a wide range of spices and herbs, including a few that will be familiar to modern chefs like basil, fennel and asafoetida. Later on in the 1400s, knights returning from the crusades brought back many new foods and spices from middle-east cuisine, including basil and rosemary. These new culinary innovations prompted an eruption in cookery books, most of which still exist in private libraries. For the centuries that followed, the upper-class families of Wesstern Europe tried to serve the most extravagent meals, and because of this the best cooks and their collection of recipes became highly prized. Notwithstanding that, it wasn`t until the 19th century the formal cooking and recipe books really came of age. Mrs Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the US, devoted their lives to assembling, testing, and publishing recipes to help cooks of their time. By the time we get to the 20th century, cooking books are increasing in popularity as a result of higher levels of literacy, people having more leisure time and disposable income. |
We hope you enjoy this Portokalia Se Mavrothaphne Oranges In Red W recipe.
