Topical Guide 803
Mark Dorset
Skills: Palpation
Food: Gravy: Raisin Gravy for Ham
At Home with the Glynns, Chapter 5:
“Palpate those raisins.”
“‘Palpate’?”
“Touch them. Roll them. Rub them,” said Martha.
Share the experience!
Aunt Mamie, “Pineapple Raisin Sauce,” via allrecipes:
Serve this pineapple raisin sauce with ham — warm or cold. I tweaked several recipes to create this one. Make it a day ahead so the raisins can plump. Our family likes a subtle clove flavor, but add more cloves if you like it spicier.
Ingredients
¼ cup brown sugar
2 tablespoons cornstarch
2 cups pineapple juice
¼ cup white vinegar
⅛ teaspoon salt
1 tablespoon butter
¼ teaspoon ground cloves
½ cup raisinsDirections
Step 1
Combine brown sugar and cornstarch in a medium saucepan; stir in pineapple juice, vinegar, and salt until combined. Bring to a boil, whisking constantly, until sugar dissolves, about 10 minutes.
Step 2
Remove from heat. Whisk butter and cloves into pineapple juice mixture; stir in raisins. Serve hot or refrigerate overnight.
See also:
Skills: Following Instructions TG 161
Food, Appetite for TG 56; Food, Chicken, Chicken versus Clams TG 44; Food: as Significant Element of a Remembered Incident and Its Literary Reproduction TG 34; Salami TG 135; Food: Preferences: Chicken versus Clams TG 155; Food: In Popular Culture TG 155; Food: International Cuisines in Translation: Chinese: Chow Mein TG 400; Food: Kartoffelklösse TG 367; Food: Aïoli, Chocolate Decadence TG 424; Food: Artificial TG 460; Cooking TG 463; Food and Drink: Kir Royale, Fusilli Bolognese TG 469; Cultural Differences in Styles, Methods, and Etiquette of Eating TG 492; “Leftovers” TG 494; Swiss: Züri Gschnätzlets TG 513; Fictional: Bouillabaisse Stir-Fry TG 539; Nachos TG 550; Regional Dishes: Redfish Court Bouillon TG 604; Clams Casino TG 677; Bêche de Mer TG 724
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