Side Pannel
Angelica (Angelica Archangelica)
Angelica (Angelica Archangelica)
- Recipe Submitted by ADMIN on 09/26/2007
Category: Candy
Ingredients List
- ---------------------------CANDIED ANGELICA STEMS---------------------------
- Broad green angelica stems
- Water
- -- enough to cover the stems
- Sugar; same volume as water
Directions
"Angelica has a variety of culinary uses. Its unique flavor is difficult
to describe except by listing its components: musky, bitter, celerylike,
aniselike, slightly sweet, fresh. The hollow stems are jellied or candied
(see recipe below) and either eaten alone or used to decorate desserts.
About 1/4 cup fresh angelica stems, cut in short pieces, can be added to
rhubarb to counteract its tartness and reduce the necessary sugar by as
much as one-third. The stems and dried roots are sometimes boiled like
celery and can be cooked with sugar like rhubarb. The slightly bitter
leaves may be served with fish, and sometimes are candied with the stems.
"Consuming large amounts of angelica can cause photosensitivity in some
individuals, and pregnant women should avoid using any part of the plant.
Commercially, the seeds and see oil flavor liqueurs and desserts, and scent
cosmetics. The pungent, juniper-flavored roots are used with or instead of
juniper berries to flavor gin. Arkansas or Quapaw Indians mixed the root
of A. atropurpurea with tobacco for smoking. The robust angelica stalks are
handsome in dried arrangements, and the coumarin-containing leaves
sometimes serve as a potpourri fixative."
CANDIED ANGELICA STEMS The best stems for candying
are the new growth in the second year. Cut them into manageable pieces,
then blanch 1-2 minutes. Peel the blanched stems, them cut them into pieces
2 inches long by 1/2 inch wide. Simmer 20 minutes in a syrup made of the
sugar and water. Drain, reserving the syrup, and refrigerate stems and
syrup, covered, for four days. Reheat the angelica in the syrup and cook
for 20 minutes, or until candied. The temperature of the syrup should reach
238 F. Drain the angelica and dry on racks set over waxed paper. Store in
airtight containers.
[NOTE: For safety's sake, do not gather angelica in the wild. Wild angelica
is easily confused with the deadly poisonous lookalike, water hemlock
(Cicula maculata).]
to describe except by listing its components: musky, bitter, celerylike,
aniselike, slightly sweet, fresh. The hollow stems are jellied or candied
(see recipe below) and either eaten alone or used to decorate desserts.
About 1/4 cup fresh angelica stems, cut in short pieces, can be added to
rhubarb to counteract its tartness and reduce the necessary sugar by as
much as one-third. The stems and dried roots are sometimes boiled like
celery and can be cooked with sugar like rhubarb. The slightly bitter
leaves may be served with fish, and sometimes are candied with the stems.
"Consuming large amounts of angelica can cause photosensitivity in some
individuals, and pregnant women should avoid using any part of the plant.
Commercially, the seeds and see oil flavor liqueurs and desserts, and scent
cosmetics. The pungent, juniper-flavored roots are used with or instead of
juniper berries to flavor gin. Arkansas or Quapaw Indians mixed the root
of A. atropurpurea with tobacco for smoking. The robust angelica stalks are
handsome in dried arrangements, and the coumarin-containing leaves
sometimes serve as a potpourri fixative."
CANDIED ANGELICA STEMS The best stems for candying
are the new growth in the second year. Cut them into manageable pieces,
then blanch 1-2 minutes. Peel the blanched stems, them cut them into pieces
2 inches long by 1/2 inch wide. Simmer 20 minutes in a syrup made of the
sugar and water. Drain, reserving the syrup, and refrigerate stems and
syrup, covered, for four days. Reheat the angelica in the syrup and cook
for 20 minutes, or until candied. The temperature of the syrup should reach
238 F. Drain the angelica and dry on racks set over waxed paper. Store in
airtight containers.
[NOTE: For safety's sake, do not gather angelica in the wild. Wild angelica
is easily confused with the deadly poisonous lookalike, water hemlock
(Cicula maculata).]
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