tag:blogger.com,1999:blog-8168437460312909622.post291089631065648394..comments2023-06-03T10:15:45.269-04:00Comments on three little halves: Blackberry Basil Pate de FruitsSashyhttp://www.blogger.com/profile/02403075301573725961noreply@blogger.comBlogger6125tag:blogger.com,1999:blog-8168437460312909622.post-73244305112604894382014-09-07T09:14:41.591-04:002014-09-07T09:14:41.591-04:00Hi Linda, thank you for stopping by and taking the...Hi Linda, thank you for stopping by and taking the time to comment… I love to make jellies, and so far have turned every fruit and a great deal of vegetables into pate de fruits. I hope this recipe works for you, but if you have any questions, please do not hesitate to contact me. I am keeping my fingers crossed for you confection business!Anonymoushttps://www.blogger.com/profile/05525901019415679939noreply@blogger.comtag:blogger.com,1999:blog-8168437460312909622.post-3725853680090866432014-09-06T21:12:16.927-04:002014-09-06T21:12:16.927-04:00There's therapy in retreat, whatever kind of r...There's therapy in retreat, whatever kind of retreat it is. A blanket over your head; a closed door with a sign on it...Blackberry jellies are near the top of my short list to begin working with. I'm really interested in jellies as a category as I refine other caramel and turtle recipes for a new confection business. These look wonderful, and I love the complement of basil with blackberry. Congratulations on turning the corner. You're definitely back in the saddle.Anonymoushttps://www.blogger.com/profile/12017401386468950673noreply@blogger.comtag:blogger.com,1999:blog-8168437460312909622.post-45208768966465914822014-08-12T08:59:32.175-04:002014-08-12T08:59:32.175-04:00my mom's two old baking pans :)my mom's two old baking pans :)Anonymoushttps://www.blogger.com/profile/05525901019415679939noreply@blogger.comtag:blogger.com,1999:blog-8168437460312909622.post-13539099126226900952014-08-12T08:46:34.120-04:002014-08-12T08:46:34.120-04:00Background jealousy big time :D
Background jealousy big time :D<br /><br />Nevenahttps://www.blogger.com/profile/14975837269050446038noreply@blogger.comtag:blogger.com,1999:blog-8168437460312909622.post-18657048950307873032014-08-11T17:05:05.870-04:002014-08-11T17:05:05.870-04:00me too, what a relief... I use glucose mainly to p...me too, what a relief... I use glucose mainly to prevent crystallization and add clarity to pate de fruits. I did skip it a couple of times when I was out of it, and replaced it with sugar 1:1, and the pate de fruits turned just fine. Well, maybe a little bit less brilliant, but hey that is not really a big deal. Regarding fresh apple, I am afraid I might not be able to help, as I always used powder pectin in pate de fruits and have never experimented with anything else. Perhaps one of the food52 gurus might know.Anonymoushttps://www.blogger.com/profile/05525901019415679939noreply@blogger.comtag:blogger.com,1999:blog-8168437460312909622.post-15788589252761843932014-08-11T16:53:41.530-04:002014-08-11T16:53:41.530-04:00So glad that Suki is gone, I know the feeling so s...So glad that Suki is gone, I know the feeling so so well. I adore your blackberry basil pate de fruits, blackberry and basil is my favorite combination and it has been a long time since I've had pate de fruits. I don't have glucose is there any sub? Also could I use a fresh apple as pectin I use them in jam. Just lovely and the photos are amazing.Anonymousnoreply@blogger.com