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My Culinate

Clear Sauce

From the book The Taste of Country Cooking by Edna Lewis

Introduction

Serve this sauce over Persimmon Pudding.

Ingredients

	⅔	cup sugar
	~	Pinch of salt
	2	tsp. cornstarch
	¼	tsp. grated nutmeg
	1	cup boiling water
	3	Tbsp. brandy

Steps

Mix sugar, salt, cornstarch, and nutmeg together in a non-aluminum saucepan. Pour in the boiling water, stirring constantly. Set on a medium-low burner and simmer for 12 minutes. Reheat and add the brandy before serving.

This content is from the book The Taste of Country Cooking by Edna Lewis.

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My Culinate

From the book The Taste of Country Cooking by Edna Lewis

Introduction

Ingredients

Steps

Features

Make desserts and cocktails with frozen fruit

The Culinate 8

Homemade sauces and other ice cream treats

Kelly Myers

Matthew Amster-Burton

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Think before you type

Please enter your comment

Please identify yourself

Please prove that you’re not a computer

M.F.K. Fisher turns 100 on July 3

Health+Food

Drink when thirsty

Features

‘The Migrant Project’

Features

Mind your budget at the farmers’ market

First Person

An American cooks for her Italian friends

Twenty whole grains to cook and eat

Summertime, and the oystering is easy

Cultivating — with help