Ingredients
2 tbsp cornstarch dissolved in 1/4
1 cup lemon
1 juice
1 tsp grated orange rind
1 1/3 cup orange juice
1/2 cup sugar
1/4 cup orange liqueur
1 grapefruit and orange
1 sections
Directions
Combine the dissolved cornstarch, orange rind, juice, and sugar in a
saucepan and simmer for 3 to 5 minutes or until thickened and clear.
Remove from the heat and stir in orange liqueur to taste. Pour over
chilled citrus sections.
Yield: about 2 1/2 cups sauce
Copyright, 1996, TV FOOD NETWORK, G.P., All Rights Reserved
Recipe By : COOKING MONDAY TO FRIDAY SHOW #MF6750
From: Gail Shermeyer <4paws@netrax.Net>date: Thu, 31 Oct 1996 17:39:56
~0500
Servings: 1 servings
Citrus Sauce For Citrus Sections Recipe brought to you by Recipe Ideas
Categories: Fruit; Sauce
The History of Recipes
Food historians have tracked the existance of recipes way back into distant history, in fact as far as the Egyptians, and quite possibly further than that. However, generally, these old cookbooks were just simple hieroglyphic recipes for food preparation.
Interestingly, the most ancient recipe in existence, according to food historians is a collection of clay tablets in Sumerian which recount the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made drinkers feel exhilarated and blissful. During Roman times around 25BC a roman called Apicius assembled a number of documents showing how to cook the recipes prepared by the Romans. In his scrolls, Apicius recounts how the roman meals were split into hors d`oeuvres, main meal and dessert, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. He also describes how the ancient chefs used a good variety of herbs and spices, including some that we all recognise for example basil, rue and asafoetida. As our culinary historical trip moves on a few more years there were a couple of books from the fourteenth century - a book entitled `Forme of Cury`, and another titled `Curye on Inglish`. Surprisingly, these books have no connection with the indian food that is served today, but rather accounts of the types of food enjoyed by the rich and wealthy people of that period. In the fifteenth century, knights returning from the crusades brought back many new foods, spices and herbs from Arab cooking, including coriander, basil and rosemary. These new foods and spices caused an explosion in recipe publications, the majority of which are now in private cookery archives. During the succeeding few hundred years, the upper-class families of the West strove to lay on the best banquets, and as a consequence, the best cooks and their recipes could command a high salary. Nevertheless, it wasn`t until the 19th century that haute cuisine and cookery books rose to prominence. The Famous Mrs Isabella Beeton in the UK, and the equally famous Fannie Merritt Farmer in the USA, dedicated their lives to collecting, verifying, and recording recipes of the day. By the arrival of the 20th century, cookery publications were starting to become popular due to more people being able to read, more leisure time and having more money to spend. Like it or not, the introduction of television brings us celebrity TV chefs and the spin-off recipe books. And that neatly brings us to the present day and the invention of computers and the internet, permitting us all to search through thousands of recipes such as those found on our web site. |
We hope you enjoy this Citrus Sauce For Citrus Sections recipe.
