You really do have the best researched recipes on Substack (and elsewhere). I'm intrigued by this dish for a number of reasons: 1) it seems like a beautiful version of nursery food-- something one can put in one's mouth without chewing if one is simply to tired to bother. 2) Flummery sounds as if it is the product of a flummoxed huswife (or "hussy", for short) and 3. Flamri make me think this could also be used as a soothing, cooling salve for whichever part of one's body is unnaturally swollen and reddened at the time.
You’re insane. Also your comments are the only ones I read out loud to Jp 😂 Absolutely no chewing if you don’t want to. And does the word hussy actually come from huswife ??
Okay so this is the first time I have ever heard of using isinglass in anything other than beer or wine making. Typically it is used to help settle out, and make a "clear" (less cloudy) drink. While today most beer makers tend to use alternative methods to help clear their beers, there has been a movement towards the hazy beers. Think of that deep gold to amber IPA that looks like it is in frosted glass.
So raise your favorite beer, cider, or wine (it may contain some isinglass) for a toast to Jamie for sharing this recipe, and it's history. Then settle in for a bit of flamri.
Chet, I love when people come here and leave comments with new information! I love the sharing and yours is fascinating. I never knew this. I think - or thought - that isinglass was fish-based gelatin that comes in thin clear sheets in Europe, what the Italians call colla di pesce which, weirdly enough, I learned to use to stiffen straw for hats when I was training as a milliner in Milan. Many uses!
Loved learning about flamri au vin blanc. This part really cracked me up "Try saying flummery with a heavy French accent. Flummery…flammery…flamri. Yep."
May have to try it. My sister came to visit in April and we made a Maryland White Potato pie (made with mashed potatoes) and eggs, where the whites are beaten until stiff and folded into the rest of the mixture. It was surprisingly good.
Maryland White Potato pie? I am going to google this immeditately! And I would love for you to try this... it's weird but yummy and pretty addictive. Definitely needs the fruit sauce.
I think I'm going to try it once I finish knitting the yarn that is in my bundt pan (it's a long story). In the recipe you say you line it with plastic wrap but doesn't the wrap melt in the oven?
Right? I was fascinated by this recipe and still am amazed that someone actually had the idea to use wine as the liquid to make flummery. And you don't taste the wine at all!
That's the beauty of cooking with wine, I find - it infuses the dish with incredible flavor, with no hint of alcohol. I much prefer that to pastries that have rum or kirsch or "eau de vie" added "as is", I find that too overpowering in alcohol for the dessert.
You really do have the best researched recipes on Substack (and elsewhere). I'm intrigued by this dish for a number of reasons: 1) it seems like a beautiful version of nursery food-- something one can put in one's mouth without chewing if one is simply to tired to bother. 2) Flummery sounds as if it is the product of a flummoxed huswife (or "hussy", for short) and 3. Flamri make me think this could also be used as a soothing, cooling salve for whichever part of one's body is unnaturally swollen and reddened at the time.
Well done as usual, pal.
You’re insane. Also your comments are the only ones I read out loud to Jp 😂 Absolutely no chewing if you don’t want to. And does the word hussy actually come from huswife ??
That is from whence "hussy" came! I only just learned that looking it up whe writing that comment. Also: please extend a big hello to Jp.
Okay so this is the first time I have ever heard of using isinglass in anything other than beer or wine making. Typically it is used to help settle out, and make a "clear" (less cloudy) drink. While today most beer makers tend to use alternative methods to help clear their beers, there has been a movement towards the hazy beers. Think of that deep gold to amber IPA that looks like it is in frosted glass.
So raise your favorite beer, cider, or wine (it may contain some isinglass) for a toast to Jamie for sharing this recipe, and it's history. Then settle in for a bit of flamri.
And thank you xoxo
Chet, I love when people come here and leave comments with new information! I love the sharing and yours is fascinating. I never knew this. I think - or thought - that isinglass was fish-based gelatin that comes in thin clear sheets in Europe, what the Italians call colla di pesce which, weirdly enough, I learned to use to stiffen straw for hats when I was training as a milliner in Milan. Many uses!
Loved learning about flamri au vin blanc. This part really cracked me up "Try saying flummery with a heavy French accent. Flummery…flammery…flamri. Yep."
Have a great day. 💚
Actually it’s true!! I figured that out! Hahaha
May have to try it. My sister came to visit in April and we made a Maryland White Potato pie (made with mashed potatoes) and eggs, where the whites are beaten until stiff and folded into the rest of the mixture. It was surprisingly good.
Maryland White Potato pie? I am going to google this immeditately! And I would love for you to try this... it's weird but yummy and pretty addictive. Definitely needs the fruit sauce.
I think I'm going to try it once I finish knitting the yarn that is in my bundt pan (it's a long story). In the recipe you say you line it with plastic wrap but doesn't the wrap melt in the oven?
What an interesting recipe! I love cooking with white wine but have never tried it in a dessert... This will be fun, thanks!
Right? I was fascinated by this recipe and still am amazed that someone actually had the idea to use wine as the liquid to make flummery. And you don't taste the wine at all!
That's the beauty of cooking with wine, I find - it infuses the dish with incredible flavor, with no hint of alcohol. I much prefer that to pastries that have rum or kirsch or "eau de vie" added "as is", I find that too overpowering in alcohol for the dessert.
You're right. I had never thought about that. And now I have to look for other desserts using wine!