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Recipe Name: Angelica (angelica Archangelica) Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/22/2014
Base: Candies Comments:
Preparation Time:
Number of Servings: 1

Broad green angelica stems
enough to cover the stems
Sugar, same volume as water
"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).]
Excerpted from: 'An Herb to Know' column by Sharon Hagemann * The Herb
Companion - August/September 1993 * Typed for you by Karen Mintzias
From Gemini's MASSIVE MealMaster collection at

Nutrition (calculated from recipe ingredients)
Calories: 0
Calories From Fat: 0
Total Fat: 0g
Cholesterol: 0mg
Sodium: <1mg
Potassium: <1mg
Carbohydrates: 0g
Fiber: 0g
Sugar: 0g
Protein: 0g

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