Re: looking for cool summer recipes for bone broth

[Guest guest]

Hi:

This is probably not what you are looking for, but when I read your

post, I thought of gazpacho, which is a cold soup coming from Spain.

Here are some recipes that you might want to try.

www.globalgourmet.com/food/egg/egg0896/gazpacho.html

Regards,

JC

> Okay, during the cooler weather I was content to consume bone broth

in

> soups and gravies and to drink hot bullion straight. But now it's too

> hot to think of cooking and eating soups.

>

> What do you do to make broth appealing during the summer, when hot

soup

> isn't nearly so appetizing?

> Does anybody have any good cold recipes that uses bone broth?

>

> Thanks!

>

>

[Guest guest]

> Does anybody have any good cold recipes that uses bone broth?

,

You can make aspic, if that appeals to you. That's fun and old time-y.

If you eat legumes and grains, you can cook then in broth then serve

cold in salads.

I've been sauteeing shallots and vegetables, then adding broth and

fish sauce and a squeeze of lime and chopped cilantro--it's really

good. Coconut milk would be a good add-in, too. I eat it warm or room

temp.

Oh yeah, sometimes I sautee shrimp, add broth and then pour the whole

thing over prepared salad greens.

B.

[Guest guest]

You can make really delicious cold borcht (add roasted beets, creme

fraiche, etc.), or a cold cucumber soup (add cucs, dill, yogurt,

lemon, salt, pepper, etc.) Also, carrot ginger soup is good cold as

well.

On 6/27/05, downwardog7 <illneverbecool@...> wrote:

>

>

> > Does anybody have any good cold recipes that uses bone broth?

>

[Guest guest]

>Does anybody have any good cold recipes that uses bone broth?

>

>Thanks!

>

>

>

Vichyssoise with leeks and potatoes. If you don't do potatoes, use

asparagus, brocolli or something like it in place of the tubers. Use

chicken broth and cream. Chill before serving.

Deanna

[Guest guest]

wrote:

> You can make really delicious cold borcht (add roasted beets, creme

> fraiche, etc.), or a cold cucumber soup (add cucs, dill, yogurt,

> lemon, salt, pepper, etc.) Also, carrot ginger soup is good cold as

> well.

>

>

You have recipes of the above soups calling for bone broth? Could you

post them? I have made cold cucumber/yogurt soup, and gazpacho many many

times, but I never used bone broth in them.

Best,

[Guest guest]

I just kinda make it up! Put cold broth, cucs, garlic, lemon,

yogurt/kefir, salt, pepper, dill or mint in a blender. Adjust to

taste. Or put broth, roasted/boiled beets, creme fraiche/cream, dill,

salt, pepper, lemon in the blender and adjust for taste and

consistency. You could add avocado to the cuc soup. Carrot ginger

recipes abound...just make one and chill.

> You have recipes of the above soups calling for bone broth? Could you

> post them? I have made cold cucumber/yogurt soup, and gazpacho many many

> times, but I never used bone broth in them.

>

> Best,

>

>

[Guest guest]

wrote:

> I just kinda make it up! Put cold broth, cucs, garlic, lemon,

> yogurt/kefir, salt, pepper, dill or mint in a blender. Adjust to

> taste. Or put broth, roasted/boiled beets, creme fraiche/cream, dill,

> salt, pepper, lemon in the blender and adjust for taste and

> consistency. You could add avocado to the cuc soup. Carrot ginger

> recipes abound...just make one and chill.

>

>

>

Thank you so much! I actually don't care for many carrots these days,

although I have made many versions of carrot ginger hot soup in the

past. I think I will go for the beet soup, that sounds very good. But

cucumbers and chicken broth, I think I will wait until I feel extremely

bored with my diet to try that one, but I am sure it is very good! : -)

Again, thank you, I will definitely try the cold borscht recipe! : -)

[Guest guest]

>

> From: tmail <tmail@...>

>Subject: Re: Re: looking for cool summer recipes for bone broth

>

> wrote:

>

>> You can make really delicious cold borcht (add roasted beets, creme

>> fraiche, etc.), or a cold cucumber soup (add cucs, dill, yogurt,

>> lemon, salt, pepper, etc.) Also, carrot ginger soup is good cold as

>> well.

>>

>>

>

>

>You have recipes of the above soups calling for bone broth? Could you

>post them? I have made cold cucumber/yogurt soup, and gazpacho many many

>times, but I never used bone broth in them.

>

>Best,

>

>

I think a cold bone-broth soup is called " aspic " , lol! I'd made up

some chicken soup with scratchers and a carcass of one of my

newly-dead roosters, and when it was cold it set up as hard as Knox

Blocks. Really, how could you keep such a soup liquid?

--

Quick, USUM (ret.)

www.en.com/users/jaquick

" Every people deserves the regime it is willing to endure. " --the

White Rose, leaflet #1

[Guest guest]

> I think a cold bone-broth soup is called " aspic " , lol! I'd made up

> some chicken soup with scratchers and a carcass of one of my

> newly-dead roosters, and when it was cold it set up as hard as Knox

> Blocks. Really, how could you keep such a soup liquid?

My broth varies a LOT in terms of how jello-like it turns out. Also,

the water content in all of the other ingredients keeps the soup

pretty liquid.

[Guest guest]

Would you really get much of this stuff out of bones by breaking them? I know

I've heard you need to do this when making stock but didn't really understand

the importance of it.

Kris

looking for cool summer recipes for bone broth

Nenah Sylver wrote:

> There is a cold jellied dish called pecha (peh-CHAH) from the Eastern

> European Jewish tradition. It's made by boiling calves' feet and any

> other veal and beef bones that contain lots of cartilege. You boil it

> for a long time over a low flame, say overnight (when you're not in

> the kitchen).

>

> In the morning, separate the softened cartilege and marrow from the

> bones, add salt and pepper, and let cool in a pyrex dish. Put in

> refrigerator, and it should be jellied.

Sounds good; I have a question. Do you just put the softened cartilege

and marrow alone in a dish, or do you pour the broth over it? If I find

some good beef bones I might try this. So far most of my broths are

chicken.

Thank you! : -)