Post Punk Kitchen Forum

I get these in my CSA sometimes and I never really know what the heck to do!

I think I am going to make this recipe today (with vegan butter, obvs): http://www.bbcgoodfood.com/recipes/1087 ... .offset=20

But I'm sure I'll get them again, so if anyone has any favorite gooseberry recipes, I'd love to hear about it.

I love the extremely British description of the dessert I linked to: A rustic, crumbly traybake to enjoy with a cuppa, or with custard for pudding.

I think pis is the common use, my parents farm had a gooseberry bush on it but we just ate them as is.

Together with other berries you could use them in rote gruetze, which is a mixed berry compote. They are also good in fruit tarts. The bars you linked to sound also great! German streusel cake recipes often call for gooseberries, too.

Thanks, guys! I wish I had enough to make a pie, but we only a pint at a time. I wonder if the ones my CSA grows just aren't that great, because they kind of don't have much flavor besides being slightly tart.

My friends mother makes a really awesome gooseberry and rhubarb pie. I don't know the recipe but I can't imagine it would be too hard to create.

We have bushes on our allotment and I can tell you that this:

http://www.deliaonline.com/recipes/main-ingredient/gooseberry/english-gooseberry-cobbler.html

is amazing. Veganised of course.

Mat.

You could make a mini-tart instead of a pie if you're only getting a pint. I kind of want to buy the ones at the store now and see what they taste like.

thanks! I will make that next time if I can find elderflower cordial!

So, Mat, after reading a ton of British recipes today and seeing things that I call "really super British!" what are some things about American recipes that are just "really super American?"

also, i like the mini pie/tart idea! I should make more mini desserts so that me and eppy's dungeon master don't have to eat an entire pie by ourselves.

Good point - I never even thought about the portion control. I always see tiny little tart pans and never buy them, even though I'm often the only one who eats the pie/tart/etc in my house. Gonna buy some now!

I bought some gooseberry jam that fits this description. I don't think I've ever had them fresh. I have a bad feeling I'm going to let the jam sit in the fridge for months and months and then toss it.

Gooseberries and rhubarb do go together really well! My mum used to make a gooseberry and rhubarb crumble when we were little that was wonderful. This recipe looks very similar, and you'd only have to sub the butter:
http://foodytwoshoes.com/2010/07/30/goo ... b-crumble/

Crumbles are my favourite kind of anything. Add porridge oats to your crumbly topping; it is a million times better.

ooooooh I just bought some 'cape gooseberries' at the market the other day - I love them! I had them for the first time 2 years ago in Berlin and had no idea what they were but when I see them now in the summers I buy them up, so tasty as is!

Cape gooseberries and gooseberry gooseberries are very different things. Gooseberries are tarter and don't have the pineappley taste to them...

Whoa, I didn't even notice there were different kinds. Our market only has the cape ones. Thanks for the heads up.

Not just different kinds, it's a different plant entirely. Physalis aka cape gooseberries aka golden strawberries are a nightshade and therefore related to tomatoes and hail from the Americas. "True" gooseberries are related to currants and blackberries and are native to Eurasia and Africa.

I've got a gooseberry bush and about six physalis (cape gooseberry) plants. Both are delicious, but they are totally different fruits that are about the same size and shape but similar in no other ways.

I veganised this gooseberry and almond cake last year (though I don't exactly remember what I replaced the eggs with) and it was fantastic. I know it calls for dessert gooseberries but I used regular ones and it was absolutely fine.