View allAll Photos Tagged Syrup
Brunch at The Lafayette at the Hay-Adams in Washington, D.C. Read the review on www.BitchesWhoBrunch.com
Gnarly ass old bottle of Karo Syrup that expired in 1986. Forever trapped in time in a cabin in Arnold CA.
Oranges in Syrup
Adapted from a Middle Eastern recipe, this is very refreshing and fairly simple to make. The original recipe calls for pistachio nuts for sprinkling, and of course sugar to make the syrup.
Husband and I agreed that serving fruit in nice glasses, presented prettily and with a sauce and/or topping, makes such a nice finish to a meal. It wouldn't be anywhere near as exciting to sit there and peel an orange to eat.
Serves 2
Syn value is negligible
2 oranges
½ cup sweetener
1 tbsp rose-water
½ pkt sugar free orange flavoured jelly crystals
fat free fromage frais to serve
handful toasted buckwheat
Using a vegetable peeler, peel one of the oranges down to but not including the pith. Cut the orange peel into fine strips and boil in water several times to remove the bitterness. Drain.
Add 300ml water to the orange peel, along with the sweetener and bring to a boil. Sprinkle in the jelly crystals and stir well to dissolve. Add the rose-water and leave to cool, but don't leave it too long, as you don't want it to set to a jelly, just thicken a little.
Completely remove the pith from the oranges and cut them into thin slices. Arrange in two dessert bowls, pour over the syrup, serve with fromage frais and sprinkle some toasted buckwheat over the top.
My dad started asking one of the farmers about tree tapping. Next thing we know we're out at the guy's truck getting taps and buckets and full instructions. The guy even gave us a tour of the facilities people can't get into. My dad's magical like that. (It might have been his shirt.)
Didn't have much time to look for a good photo today, but since it's Pancake Tuesday, I took a picture of the pancakes (and syrup) that I had for dinner.
Not quite the worst wig ever. The worst wig (aka syrup) I've ever seen is a security guard guy that I see on the Red Line subway here in LA. This guy was drinking around 11am FTW!
Last of the season, better pan and brick setup than the first time. Note the frozen ring of ice from inside the buckets.
Here we see the remaining sap in one of several heavy-bottomed stainless steel pots, boiling on a stovetop in my dad's "lab", where he also makes wine and mead, and prepares fruits and vegetables from his garden and orchard for canning, freezing, or drying. Crazy guy, my dad. Anyway, at this point the sap has already been reduced almost to commercial-grade syrup, and has only a short ways to go.