Re: [lace-chat] Junket

[Anne Nicholas]

Hi Nicole,

Good to see you back on Arachne !!

Hope you are well.
Now I have an e-mail address for you as I couldn't remember the one you gave
me when you were over in the summer !!!

Anne Nicholas
Hanworth,
Middx.
England


> When I lived in the UK a few years ago you could find
> "vegetarian" rennet in the supermarket (either
> Waitrose or Saintsbury's).  And there must have been a
> recipe for Junket on the package as I remember trying
> it -not very interesting as I remember it.  I did
> enjoy making fresh "cheese" though.
>
> Here in the US you used to be able to find it
> sometimes in supermarkets.  I have not seen any around
> for a few years now My aunt's favorite ice cream
> recipe uses it so I tend to keep an eye out for it
> (not that I have had any of that ice cream for years
> -I am sure I don't even have the recipe for it!)
>
> Speaking of ice cream, and since everything is so
> quiet here at the moment, I have been making the best
> frozen yogurt.  I mix together the zest and juice of
> one meyer lemon (a very fragrant lemon that is more
> mild that the "normal" lemons, use a regular lemon if
> you don't have any) with yogurt (about 1 1/2 cups).  I
> add sugar so that it is barely sweet and then I freeze
> it in a ice cream maker (I have a very small one that
> holds about 2cups of  liquid).  The resulting "ice
> cream" is quite tart and refreshing.  It is best with
> whole milk yogurt but I have also made it with nonfat.
>
> I have made similar mixes with other fruit but the
> lemon is definitely the best.  I am debating making
> some but with the cold it is not as tempting as it was
> in the summer!
>
>
> Nicole in Guilderland, NY
> near Albany where winter is just around the
> corner -we had our first snow on Friday!

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Re: [lace-chat] Junket

[Nicole Bouchez]

 When I lived in the UK a few years ago you could find
"vegetarian" rennet in the supermarket (either
Waitrose or Saintsbury's).  And there must have been a
recipe for Junket on the package as I remember trying
it -not very interesting as I remember it.  I did
enjoy making fresh "cheese" though.

Here in the US you used to be able to find it
sometimes in supermarkets.  I have not seen any around
for a few years now My aunt's favorite ice cream
recipe uses it so I tend to keep an eye out for it
(not that I have had any of that ice cream for years
-I am sure I don't even have the recipe for it!)

Speaking of ice cream, and since everything is so
quiet here at the moment, I have been making the best
frozen yogurt.  I mix together the zest and juice of
one meyer lemon (a very fragrant lemon that is more
mild that the "normal" lemons, use a regular lemon if
you don't have any) with yogurt (about 1 1/2 cups).  I
add sugar so that it is barely sweet and then I freeze
it in a ice cream maker (I have a very small one that
holds about 2cups of  liquid).  The resulting "ice
cream" is quite tart and refreshing.  It is best with
whole milk yogurt but I have also made it with nonfat.

I have made similar mixes with other fruit but the
lemon is definitely the best.  I am debating making
some but with the cold it is not as tempting as it was
in the summer!


Nicole in Guilderland, NY
near Albany where winter is just around the 
corner -we had our first snow on Friday!


--- Brenda Paternoster <[EMAIL PROTECTED]>
wrote:

> Junket is milk that has been curdled/set with rennet
> - the enzyme from 
> a cow/calf's stomach which is used in the making of
> most cheese.  
> (Synthetic rennet is used for vegetarian cheese)
> 
...
> >> But - after all that, does anyone out there still
> make junket?  



__ 
Do you Yahoo!? 
Check out the new Yahoo! Front Page. 
www.yahoo.com 
 

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[lace-chat] Recommended viewing

[Tamara P. Duvall]

Gentle Spiders and others,
The University Film Club, as it so often does, delivered another 
delightful morsel over the past weekend (for free... W&L, while 
*asking* for donations, doesn't really need them; most of those who can 
afford to attend the U are not short of a buck ).

If "Good Bye, Lenin!" (Wolfgang Becker, director; Germany 2003) is 
available in your neck of wood, I highly recommend you see it.

In US, it's rated R for some reason (the copy I saw was in German, with 
English subtitles, and there was no difficulty at all in learning what 
"scheise" means, but, otherwise, it was as as clean as could be), but, 
IMO, the only restriction is *personal*... If you're outside US, it's 
suitable for all ages, above 15 (above 10, if you happened to grow up 
in Eastern Europe ). If you're within US, it's suitable for everyone 
over 45 *and* for those younger ones who have some idea of what'd 
happened in the world (*doesn't* equal US, surprise ) 10-15 yrs ago 
(yes, I know; the problem of attention span... Sigh...). The audience 
reflected it admirably - about 4 grey-haired ones for every 
double-hormoned viewer :)

Discarding the program notes (too much to try and retype), what the 
story boils down to is the delicate balance between love (son for 
mother, for most of the film) and deception which stems from same. Long 
- 121 minutes - but funny and serious and and tender all at the same 
time, with excellent acting thrown in as a bonus. Go see it, or rent a 
CD.
---
Tamara P Duvall http://lorien.emufarm.org/~tpd
Lexington, Virginia, USA (Formerly of Warsaw, Poland)
 
 

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[lace-chat] Junket

[bookbinder]

The junket I remember was raspberry and strawberry glaze, a commercial product 
called a "Danish dessert."  It used to be sold in grocery stores and was such a 
great dessert.  Here is the website of the producer:

http://www.junketdesserts.com/products1.html

The custard is what some of you are talking about, but the second product is 
what we grew up loving as junket, and is possibly what Carol, the poster who 
started all this discussion, meant.  Pipe up Carol, if it is.  

Sue Ellen

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Re: [lace-chat] Junket

[Brenda Paternoster]

That's true - it's not something I've ever made myself!
Brenda
On Nov 14, 2004, at 11:32 pm, Edith Holmes wrote:
Surely if you put junket in the fridge before it sets, it will slow 
down the enzyme working, so it will retard (if not stop) the setting 
process?

Brenda
http://www.argonet.co.uk/users/paternoster/
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Re: [lace-chat] Junket

[Edith Holmes]

Surely if you put junket in the fridge before it sets, it will slow down the 
enzyme working, so it will retard (if not stop) the setting process?

Edith
- Original Message - 
From: "Brenda Paternoster" <[EMAIL PROTECTED]>
To: "Linda Walton" <[EMAIL PROTECTED]>
Cc: "Lace Chat" <[EMAIL PROTECTED]>
Sent: 14 November 2004 20:57
Subject: Re: [lace-chat] Junket

Junket is milk that has been curdled/set with rennet - the enzyme from
a cow/calf's stomach which is used in the making of most cheese.
(Synthetic rennet is used for vegetarian cheese)
I have two old books with recipes for junket.  They both say add 1
teaspoon rennet to half pint warm milk and allow to set - takes a few
hours, probably less in a fridge.  One recipe just says add sugar to
taste (whilst still warm) then serve with whipped cream.  The other
says also add 2 teaspoons brandy and a pinch of cinnamon, and serve
with cream and grated nutmeg.
The Oxford Dictionary says:
1, noun - dish of milk curdled by rennet and sweetened and flavoured;
feast; official's tour at public expense.
2, verb intransitive - feast, picnic.
Brenda
On Nov 14, 2004, at 7:06 pm, Linda Walton wrote:
Junket?
What's "junket"?
How does it relate to the verb "to junket" - as in "they've all gone out
junketing", meaning "merry-making"?
Linda Walton,
(full of curiosity,
in High Wycombe, Buckinghamshire, U.K.).
But - after all that, does anyone out there still make junket?   I loved
it
when I was a child, and made it for my children until they - and my
husband - decided that there was no way they were eating it, as they all
loathed it so much!   So - over the past umpteen years, junket has
remained
a memory, as there didn't seem much point in making it just for me ...
Carol - in Suffolk, UK - still thinking of trifles and junket!
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Brenda
http://www.argonet.co.uk/users/paternoster/
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Re: [lace-chat] Junket

[Brenda Paternoster]

Junket is milk that has been curdled/set with rennet - the enzyme from 
a cow/calf's stomach which is used in the making of most cheese.  
(Synthetic rennet is used for vegetarian cheese)

I have two old books with recipes for junket.  They both say add 1 
teaspoon rennet to half pint warm milk and allow to set - takes a few 
hours, probably less in a fridge.  One recipe just says add sugar to 
taste (whilst still warm) then serve with whipped cream.  The other 
says also add 2 teaspoons brandy and a pinch of cinnamon, and serve 
with cream and grated nutmeg.

The Oxford Dictionary says:
1, noun - dish of milk curdled by rennet and sweetened and flavoured; 
feast; official's tour at public expense.
2, verb intransitive - feast, picnic.

Brenda
On Nov 14, 2004, at 7:06 pm, Linda Walton wrote:
Junket?
What's "junket"?
How does it relate to the verb "to junket" - as in "they've all gone 
out
junketing", meaning "merry-making"?

Linda Walton,
(full of curiosity,
in High Wycombe, Buckinghamshire, U.K.).
But - after all that, does anyone out there still make junket?   I 
loved
it
when I was a child, and made it for my children until they - and my
husband - decided that there was no way they were eating it, as they 
all
loathed it so much!   So - over the past umpteen years, junket has
remained
a memory, as there didn't seem much point in making it just for me ...
Carol - in Suffolk, UK - still thinking of trifles and junket!
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Brenda
http://www.argonet.co.uk/users/paternoster/
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[lace-chat] Poems

[Janice Blair]

David wrote:
The heart of the poppy is black Mummy,
Why does it have to be black?
Black, my child, is the colour of grief
For the men who never came back.
but why, Mummy, are you crying so?
Your tears are giving you pain.
My tears are the fears for you, my child.
For the world is forgetting again.
Lest we forget

I bought my poppy on the 11th and thought it looked odd, couldn't put my finger 
on it until I read this part of the poem.  My poppy had a big green plastic 
center like a berry instead of the flat black centers I was used to seeing.
 
Noelen, maybe you could change the "My Quilt" quilting parts into a nice lace 
rhyme.  You are so creative with words.
Janice


Janice Blair
Crystal Lake, 50 miles northwest of Chicago, Illinois, USA

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Re: [lace-chat] Junket

[Linda Walton]

Junket?

What's "junket"?

How does it relate to the verb "to junket" - as in "they've all gone out
junketing", meaning "merry-making"?

Linda Walton,
(full of curiosity,
in High Wycombe, Buckinghamshire, U.K.).

>
> But - after all that, does anyone out there still make junket?   I loved
it
> when I was a child, and made it for my children until they - and my
> husband - decided that there was no way they were eating it, as they all
> loathed it so much!   So - over the past umpteen years, junket has
remained
> a memory, as there didn't seem much point in making it just for me ...
>
> Carol - in Suffolk, UK - still thinking of trifles and junket!
>

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Re: [lace-chat] trifles

[Lorri Ferguson]

I remember Junket, I even saw the package of 'mix' in the store not too many
years ago.  I will look again.
I don't know why you don't make it for yourself, I make tapioca for myself.

Lorri
  - Original Message -
  From: Carol Adkinson
  To: Helene Gannac ;
[EMAIL PROTECTED]
  Cc: [EMAIL PROTECTED]
  Sent: Sunday, November 14, 2004 5:35 AM
  Subject: Re: [lace-chat] trifles


  Hi Helene and Linda,

  All this talk of trifles - I may well not be able to continue as the drool
  is gumming up the keyboard.  (I'm sorry - that may well be a bit more
detail
  than you want or need, but to talk of such lovely trifles to a diabetic
  )

  But - after all that, does anyone out there still make junket?   I loved it
  when I was a child, and made it for my children until they - and my
  husband - decided that there was no way they were eating it, as they all
  loathed it so much!   So - over the past umpteen years, junket has remained
  a memory, as there didn't seem much point in making it just for me ...

  Carol - in Suffolk, UK - still thinking of trifles and junket!

  - Original Message -
  From: "Helene Gannac"
<[EMAIL PROTECTED]>
  To: <[EMAIL PROTECTED]>
  Cc: <[EMAIL PROTECTED]>
  Sent: Thursday, November 11, 2004 5:59 AM
  Subject: [lace-chat] trifles

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Re: [lace-chat] trifles

[Carol Adkinson]

Hi Helene and Linda,

All this talk of trifles - I may well not be able to continue as the drool
is gumming up the keyboard.  (I'm sorry - that may well be a bit more detail
than you want or need, but to talk of such lovely trifles to a diabetic
)

But - after all that, does anyone out there still make junket?   I loved it
when I was a child, and made it for my children until they - and my
husband - decided that there was no way they were eating it, as they all
loathed it so much!   So - over the past umpteen years, junket has remained
a memory, as there didn't seem much point in making it just for me ...

Carol - in Suffolk, UK - still thinking of trifles and junket!

- Original Message - 
From: "Helene Gannac" <[EMAIL PROTECTED]>
To: <[EMAIL PROTECTED]>
Cc: <[EMAIL PROTECTED]>
Sent: Thursday, November 11, 2004 5:59 AM
Subject: [lace-chat] trifles

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[lace-chat] new from old songs

 Some of the artists from the '60s and '70's are revising their hits with
new lyrics to accommodate aging baby boomers. This is good news for " those
feeling a little older " and missing those great old tunes.
  Herman's Hermits
   "MRS. BROWN, YOU'VE GOT A LOVELY WALKER"
   The Bee Gees
   "HOW CAN YOU MEND A BROKEN HIP"

  Bobby Darin
"SPLISH, SPLASH, I WAS HAVIN' A FLASH"
Ringo Starr
"I GET BY WITH A LITTLE HELP FROM DEPENDS"
   Roberta Flack
"THE FIRST TIME EVER I FORGOT YOUR FACE"
   Johnny Nash
"I CAN'T SEE CLEARLY NOW"

   Paul Simon
"FIFTY WAYS TO LOSE YOUR LIVER"

  Commodores
   "ONCE, TWICE, THREE TIMES TO THE BATHROOM"
   Marvin Gaye
   "I HEARD IT THROUGH THE GRAPE NUTS"
Procol Harem
"A WHITER SHADE OF HAIR"

Leo Sayer
   "YOU MAKE ME FEEL LIKE NAPPING"
   The Temptations
"PAPA'S GOT A KIDNEY STONE"

   ABBA
   "DENTURE QUEEN"

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