Following Barb's lead I'm off to buy beets this afternoon at the
farmer's market. Not to pickle, but to make this recipe from the NY
Times. It sounds very tasty and looks (great picture) like a great
summertime treat. -aem
http://www.nytimes.com/2010/07/18/ma...tml?ref=dining

On Thu, 15 Jul 2010 08:53:55 -0700 (PDT), aem >
wrote:

>Following Barb's lead I'm off to buy beets this afternoon at the
>farmer's market. Not to pickle, but to make this recipe from the NY
>Times. It sounds very tasty and looks (great picture) like a great
>summertime treat. -aem
>http://www.nytimes.com/2010/07/18/ma...tml?ref=dining

You'd do much better to pick up a jar of Manichewitz borscht; add a
half pint of sour cream, a diced cuke, a big squeeze of fresh lemon,
and s n'p... serve ice cold with a sprig of fresh dill minced.

Save your fresh beets for hot borscht, with flanken and taters.

aem > wrote:

> Following Barb's lead I'm off to buy beets this afternoon at the
> farmer's market. Not to pickle, but to make this recipe from the NY
> Times. It sounds very tasty and looks (great picture) like a great
> summertime treat. -aem
> http://www.nytimes.com/2010/07/18/ma...tml?ref=dining

It does look great and I'm sure it is tasty, but they could as well have
named it "beet martini" or something...

Victor

In article >,
(Victor Sack) wrote:

> aem > wrote:
>
> > Following Barb's lead I'm off to buy beets this afternoon at the
> > farmer's market. Not to pickle, but to make this recipe from the NY
> > Times. It sounds very tasty and looks (great picture) like a great
> > summertime treat. -aem
> > http://www.nytimes.com/2010/07/18/ma...tml?ref=dining
>
> It does look great and I'm sure it is tasty, but they could as well have
> named it "beet martini" or something...
>
> Victor

How about Pink Martini? Wait, that name's taken by a band. Hey,
Eugene! Do you remember me?


--
Barb, Mother Superior, HOSSSPoJ
Holy Order of the Sacred Sisters of
St. Pectina of Jella
"Always in a jam, never in a stew;
sometimes in a pickle."
Where are my pearls, Honey?

In article
>,
aem > wrote:

> Following Barb's lead I'm off to buy beets this afternoon at the
> farmer's market.

You lucky *******, you!


> Not to pickle, but to make this recipe from the NY
> Times. It sounds very tasty and looks (great picture) like a great
> summertime treat. -aem
> http://www.nytimes.com/2010/07/18/ma...tml?ref=dining

Color's pretty but the rest of it - not so much. My PBDC are finis. I
think I wound up with 5 pints and about 2/3 of one that I did not
process. It's in the fridge awaiting my worst enemy. "-)




--
Barb, Mother Superior, HOSSSPoJ
Holy Order of the Sacred Sisters of
St. Pectina of Jella
"Always in a jam, never in a stew;
sometimes in a pickle."
Where are my pearls, Honey?

aem wrote:

> Following Barb's lead I'm off to buy beets this afternoon at the
> farmer's market. Not to pickle, but to make this recipe from the NY
> Times. It sounds very tasty and looks (great picture) like a great
> summertime treat. -aem
> http://www.nytimes.com/2010/07/18/ma...tml?ref=dining

'Adapted from "A Platter of Figs and Other Recipes," by David Tanis.'

I thought it sounded familiar!

I made Tanis' recipe last summer; it's a nice refreshing snack or light
lunch. His recipe makes a fairly large quantity, so I made a pitcher of the
stuff but left out the dairy component. Over the days the pitcher lasted, I
would make snacks using the "base" and then add various dairy products to
see which I liked best. I tried buttermilk, yogurt, and sour cream; the
buttermilk ended up being my favorite.

In the book Tanis says he got the idea for serving borscht in a glass from a
NYC deli which has been serving borscht that way for decades.

Bob

Clueless AOL newbie Sheldon "Pussy" Katz wrote:

> You'd do much better to pick up a jar of Manichewitz borscht; add a
> half pint of sour cream, a diced cuke, a big squeeze of fresh lemon,
> and s n'p... serve ice cold with a sprig of fresh dill minced.

Sure thing, Sandra.

Bob