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You asked for it

Got calamondins? Get cooking

By ELLEN FOLKMAN
Published July 14, 2004


The calamondin is a small orange fruit shaped like a small tangerine. It preserves well and makes tasty marmalade. Mary Keith, from the Hillsborough County Cooperative Extension Service, offers a selection of calamondin recipes for Catherine Huskey.

Betty Gallagher requested a recipe for gumdrop bars. Ardell Forsyth is delighted to share hers. It's an easy recipe she found at www.allrecipes.com

For: Catherine Huskey of Largo

From: Mary Keith, Hillsborough County Cooperative Extension Service

Recipe: Calamondin Marmalade

Calamondin Marmalade

Select four cups of firm fruit, free of blemishes. Wash; cut in half. Remove seeds. Slice thinly or put through food chopper. Measure fruit. Place in saucepan. For each cup of fruit, add 3 cups of water. Bring to a boil. Cook 15 minutes. You may let stand overnight or cook into marmalade immediately. This makes about 6 cups of stock.

For marmalade, measure 3 cups of stock into a large saucepan. Bring to a boil. Add 3 cups of sugar. Stir to dissolve sugar. Cook rapidly to 220 degrees on a candy or jelly thermometer. Remove from heat. Pour into sterilized jars and close with 2-piece lids; process in boiling water bath for 5 minutes. Makes about 4 half-pint jars.

Recipe: Preserved Whole Calamondins

Preserved Whole Calamondins

2 cups fresh calamondins

1 cup water

2 cups sugar

1 stick cinnamon (optional)

1 lemon sliced thinly (optional)

Wash and drain fruit. Cut small gash crosswise in each calamondin. Cover with water and bring to a boil. Cook 5 minutes. Drain. Make a syrup of sugar and water. Add cinnamon and lemon. Drop calamondins into syrup. Bring to a boil and cook 10 minutes. Cover and let stand overnight.

Cook again, uncovered, for 10 minutes and let stand to "plump" at least overnight. Bring to a boil again and cook until fruit is clear and syrup is thick.

Pack into sterilized canning jars while hot. Cover with hot syrup and tighten lids. Process for 5 minutes in boiling water bath.

To keep flavor and color, it is best to cook in small amounts, as in this recipe. Never try to do more than twice the recipe.

Recipe: Calamondin Pie

Calamondin Pie

1 cup sugar

1 cup boiling water

1 tablespoon margarine

1/2 cup calamondin juice (add 1 more tablespoon if more tartness is desired)

4 tablespoons cornstarch (slightly rounded)

3 egg yolks, slightly beaten

9-inch prebaked pie shell

Combine sugar, cornstarch and boiling water, stirring constantly over medium heat until clear and thickened. Add margarine. Remove from heat and add egg yolks and calamondin juice, which have been combined. Continue cooking over low heat, stirring until quite thick. Cool before putting into prepared 9-inch pie shell. Top with meringue if desired.

For: Betty Gallagher of Largo

From: Ardell Forsyth of St. Petersburg

Recipe: Gumdrop Bars from www.allrecipes.com

Gumdrop Bars

2 cups sifted all-purpose flour

1 teaspoon baking powder

1/2 teaspoon salt

4 eggs

1 cup white sugar

1 teaspoon vanilla

1 cup gum drops, no licorice

3/4 cup chopped walnuts

Preheat oven to 350 degrees. Grease a 9- by 1- inch pan.

Sift dry ingredients and set aside. Beat eggs in large bowl until foamy. Beat in sugar gradually. Add vanilla. Blend in sifted ingredients. Mix in gumdrops and walnuts. Pour into pan and spread evenly with spatula. Bake for 30 to 35 minutes or until toothpick inserted in center comes out clean. Cut into bars while still warm. Makes 3 dozen.

Recipe requests

Helen Smith of Palm Harbor is looking for a recipe for tomato preserves. Chocolate muffins made with chocolate chips is what Jennie Miller of Crystal Beach desires. While on vacation she tasted a version that was very moist but could not get the recipe. Jennie is also interested in a recipe for a Victoria sponge. She was intrigued by the cake after seeing the movie Calendar Girls.

- You Asked for It is a reader mail column. Send recipe requests to You Asked for It, the St. Petersburg Times, P.O. Box 1121, St. Petersburg, FL 33731 or e-mail them to youaskedforit@knology.net Please put "Recipe request" in the subject line. Recipes will be received by mail only. Be sure to include your full name, city and phone number. Letters without this information will be discarded. Requests cannot be answered by phone or mail.

[Last modified July 13, 2004, 12:01:22]


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