Strict Standards: Declaration of Jetpack_IXR_Client::query() should be compatible with IXR_Client::query(...$args) in /hermes/walnacweb03/walnacweb03ah/b1898/blu.bdweb319251/wp-content/plugins/jetpack/vendor/automattic/jetpack-connection/legacy/class.jetpack-ixr-client.php on line 119 Warning: Cannot modify header information - headers already sent by (output started at /hermes/walnacweb03/walnacweb03ah/b1898/blu.bdweb319251/wp-content/plugins/jetpack/vendor/automattic/jetpack-connection/legacy/class.jetpack-ixr-client.php:119) in /hermes/walnacweb03/walnacweb03ah/b1898/blu.bdweb319251/wp-includes/rest-api/class-wp-rest-server.php on line 1768 Warning: Cannot modify header information - headers already sent by (output started at /hermes/walnacweb03/walnacweb03ah/b1898/blu.bdweb319251/wp-content/plugins/jetpack/vendor/automattic/jetpack-connection/legacy/class.jetpack-ixr-client.php:119) in /hermes/walnacweb03/walnacweb03ah/b1898/blu.bdweb319251/wp-includes/rest-api/class-wp-rest-server.php on line 1768 Warning: Cannot modify header information - headers already sent by (output started at /hermes/walnacweb03/walnacweb03ah/b1898/blu.bdweb319251/wp-content/plugins/jetpack/vendor/automattic/jetpack-connection/legacy/class.jetpack-ixr-client.php:119) in /hermes/walnacweb03/walnacweb03ah/b1898/blu.bdweb319251/wp-includes/rest-api/class-wp-rest-server.php on line 1768 Warning: Cannot modify header information - headers already sent by (output started at /hermes/walnacweb03/walnacweb03ah/b1898/blu.bdweb319251/wp-content/plugins/jetpack/vendor/automattic/jetpack-connection/legacy/class.jetpack-ixr-client.php:119) in /hermes/walnacweb03/walnacweb03ah/b1898/blu.bdweb319251/wp-includes/rest-api/class-wp-rest-server.php on line 1768 Warning: Cannot modify header information - headers already sent by (output started at /hermes/walnacweb03/walnacweb03ah/b1898/blu.bdweb319251/wp-content/plugins/jetpack/vendor/automattic/jetpack-connection/legacy/class.jetpack-ixr-client.php:119) in /hermes/walnacweb03/walnacweb03ah/b1898/blu.bdweb319251/wp-includes/rest-api/class-wp-rest-server.php on line 1768 Warning: Cannot modify header information - headers already sent by (output started at /hermes/walnacweb03/walnacweb03ah/b1898/blu.bdweb319251/wp-content/plugins/jetpack/vendor/automattic/jetpack-connection/legacy/class.jetpack-ixr-client.php:119) in /hermes/walnacweb03/walnacweb03ah/b1898/blu.bdweb319251/wp-includes/rest-api/class-wp-rest-server.php on line 1768 Warning: Cannot modify header information - headers already sent by (output started at /hermes/walnacweb03/walnacweb03ah/b1898/blu.bdweb319251/wp-content/plugins/jetpack/vendor/automattic/jetpack-connection/legacy/class.jetpack-ixr-client.php:119) in /hermes/walnacweb03/walnacweb03ah/b1898/blu.bdweb319251/wp-includes/rest-api/class-wp-rest-server.php on line 1768 Warning: Cannot modify header information - headers already sent by (output started at /hermes/walnacweb03/walnacweb03ah/b1898/blu.bdweb319251/wp-content/plugins/jetpack/vendor/automattic/jetpack-connection/legacy/class.jetpack-ixr-client.php:119) in /hermes/walnacweb03/walnacweb03ah/b1898/blu.bdweb319251/wp-includes/rest-api/class-wp-rest-server.php on line 1768 {"id":431,"date":"2012-08-12T18:33:07","date_gmt":"2012-08-12T18:33:07","guid":{"rendered":"http:\/\/www.theorganicfarm.net\/?p=431"},"modified":"2014-07-12T15:39:18","modified_gmt":"2014-07-12T18:09:18","slug":"gooseberries","status":"publish","type":"post","link":"https:\/\/www.theorganicfarm.net\/?p=431","title":{"rendered":"Gooseberry Recipes"},"content":{"rendered":"

Gooseberry Soup<\/strong> (contributed by Cathy Mackey)<\/p>\n

Serve ice cold on a hot\u00a0day or at room temperature in the winter.<\/p>\n

About a quart of ripe gooseberries (yes, good and pink) just rinsed but
\nno need to top or tail. Bring to a slow boil in equal amount of water
\nfor 6-8 minutes. Put through a course sieve to get rid of seeds but
\npress as much pulp as you can. Add the juice and finely grated rind of
\na lemon, a dash of cinnamon and cloves and let cool. Add sugar to
\ntaste. – Add sugar once it’s cooled because it will taste more acid
\nwhen it’s warm and you may end up with too much sugar. Blend in fresh
\ncream. Chill and serve with a dollop of sour cream and a mint leaf for
\ndecoration. Sometimes when serving to adults only, I add a cup or two
\nof white wine.
\n================================================<\/p>\n

Gooseberry Sorbet<\/strong> (Contributed by Cathy Mackey)<\/p>\n

Stew gooseberries in water. Pass through a sieve
\nto develop a pulp. It should be the consistency of thick pancake
\nbatter. If too much liquid, put pulp back on stove to simmer a bit
\nlonger. Let cool. Add finely grated lemon rind and sugar to taste. Do
\nnot make it too sweet, allow it to be a bit tart, after all this will be
\nused to cleanse your palate between courses. Put into freezer till well
\ncrystalized. With melon baller scoop out into wide glasses or small
\ndishes, garnish with mint leaf or lemon balm and serve. If you want a
\ndeeper colour (gooseberries will be a dull pale pink) then add a few
\npartridge berries when you begin. It will be a beautiful deep rose
\ncolour and much more appetizing. Enjoy!
\n
\nGooseberry Relish (contributed by Joyce Hansen)<\/p>\n

1 quart gooseberries 1 cup white sugar
\n1\/2 cup vinegar 1\/2 tsp salt
\n1\/2 inch length cinnamon stick 3\/4 tsp whole cloves in bag or tea egg<\/p>\n

Wash and stem the berries. Add other ingredients.
\nBoil 20-30 minutes until thick. Pack in sterile jars.
\n================================================<\/p>\n

Gooseberry Pie<\/strong> (contributed by Joyce Hansen)<\/p>\n

1 quart gooseberries 1 cup white sugar
\n2 tbsp flour 1 tsp lemon juice 3 tsp butter<\/p>\n

Pastry for two crust pie. (I use the recipe on the Tenderflake Lard box,)
\nTo avoid soggy bottom crust, brush the raw pastry with egg white.
\nMoisten the edge of pie crust with milk. Put in the berries mixed with
\nflour, sugar, and lemon juice. Dot the top with butter. Put slits
\nin cover crust for steam to escape. Bake in hot oven (400 F) for 15 min.
\nReduce heat to 350 F for 40 minutes.
\n================================================<\/p>\n

Gooseberry Tart<\/strong><\/p>\n

From Chuck Davis and The New Pennsylvania Dutch Cookook<\/p>\n

Pastry
\n1\/2 C sugar
\n1 C flour
\n1\/2 t baking powder
\n1 T butter melted
\na small bit of milk just to moisten with
\n1 egg beaten<\/p>\n

Filling
\n1 egg
\n1C sugar (scant)
\n1T flour
\n2C gooseberries
\nMix pastry and roll
\n1\/2 for bottom crust
\n1\/2 for lattice top<\/p>\n

Mix filling and pour in crust.
\nLattice strips on top.
\nBake at 300 degrees for 45 minutes.
\n=================================================================<\/p>\n

Gooseberry Fool<\/strong> (from “out of Old Nova Scotia Kitchens”)<\/p>\n

1 quart ripe gooseberries 1 cup sugar
\n2 cups water 1 pint heavy cream<\/p>\n

1. Top and stem the berries.
\n2. Stew in water until tender.
\n3. Pass through a sieve to remove the skins. (The sieve might
\nremove the top and stem which would eliminate Step 1.)
\n4. Add the sugar and stir.
\n5. Whip the cream and carefully fold in the berry puree.
\n6. Pour into glass bowl or individual dishes and chill.
\n(Easily makes a half recipe)<\/p>\n

Gooseberry Pickles<\/strong><\/p>\n

Soak Overnight: 6 quarts cleaned gooseberries
\n6 cups chopped onions
\n3 cups sugar
\n1.75 cups vinegar
\n1 tsp salt
\n1 tsp pepper
\nIn the morning add: 2 Tbsp pickling spice
\n2.5 tsp cinnamon
\nBring to a boil and simmer until soft.
\nPour into hot sterilized jars.
\n(Easily makes a half recipe)
\n================================================
\nBlueberry and Gooseberry Pie<\/strong> (contributed by Maureen Volk)
\nIf you’d like another gooseberry recipe, I tried a variation on my blueberry
\npie recipe, using approx. half blueberries and half gooseberries. It worked
\nwell. It’s a little more tart than just using blueberries. Here’s the
\nrecipe:<\/p>\n

Prepare pastry for 2-crust 9-inch pie. Combine:
\n2 cups of blueberries
\n2 cups of gooseberries
\n1 cup sugar (use a bit less if using only blueberries)
\n3 tablespoons of all-purpose flour
\n2 (generous) teaspoons of cinnamon (less generous if only blueberries)
\ndash of salt<\/p>\n

Line 9-inch pie plate with pastry. Fill. Dot with one tablespoon of butter.
\n(If using only blueberries, also sprinkle with 1 tsp of lemon juice.) Adjust
\ntop cust, cutting slits for escape of steam. Seal. Bake at 400 F for 35 to
\n40 minutes.
\n================================================
\nGooseberry Cake<\/strong> (contributed by Marie Wadden)<\/p>\n

base:
\n\u00bd cup butter or margarine
\n\u00bd cup sugar
\n2 eggs
\na tsp of vanilla
\n1 cup flour
\n1 tsp baking powder
\nCream butter with sugar. Mix eggs with vanilla essence. Sift flour with baking powder.
\nAdd egg mixture to creamed mixture, a little at a time, adding a little
\nof the flour with the last addition of the egg. Gently fold in the
\nremaining flour with enough milk to make a soft batter.
\n(\u00a0I’ve simply mixed the wet ingreds first, then added the dry
\nwithout disastrous results).<\/p>\n

Spread\u00a0cake\u00a0base into the bottom of an 8 to 9 inch round or
\nsquare\u00a0cake\u00a0pan.<\/p>\n

Cover with 2-3 cups fresh\u00a0gooseberries. Then top with crumble topping.<\/p>\n

Crumble topping:
\n2\/3rds cup of flour
\n\u00bd tsp baking powder
\n1\/3 cup sugar
\n1\/3 cup butter or margarine<\/p>\n

Sift flour, baking powder and sugar. With a pastry blender cut in
\nbutter until it is like bread crumbs.<\/p>\n

Bake at 350 degrees for one hour. (a little less for a square pan)
\nOptional: Sprinkle with icing sugar before serving.
\nIt looks very appetizing because the berries turn pink and it’s a very attractive cake to bring to a party or serve at home.<\/p>\n","protected":false},"excerpt":{"rendered":"

Gooseberry Soup (contributed by Cathy Mackey) Serve ice cold on a hot\u00a0day or at room temperature in the winter. About a quart of ripe gooseberries (yes, good and pink) just rinsed but no need to top or tail. Bring to … Continue reading →<\/span><\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":[],"categories":[19,4],"tags":[],"jetpack_featured_media_url":"","_links":{"self":[{"href":"https:\/\/www.theorganicfarm.net\/index.php?rest_route=\/wp\/v2\/posts\/431"}],"collection":[{"href":"https:\/\/www.theorganicfarm.net\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.theorganicfarm.net\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.theorganicfarm.net\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.theorganicfarm.net\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=431"}],"version-history":[{"count":5,"href":"https:\/\/www.theorganicfarm.net\/index.php?rest_route=\/wp\/v2\/posts\/431\/revisions"}],"predecessor-version":[{"id":1222,"href":"https:\/\/www.theorganicfarm.net\/index.php?rest_route=\/wp\/v2\/posts\/431\/revisions\/1222"}],"wp:attachment":[{"href":"https:\/\/www.theorganicfarm.net\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=431"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.theorganicfarm.net\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=431"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.theorganicfarm.net\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=431"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}