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Angelica (Angelica Archangelica)

Category: Misc

Author: The Savvybearcat

Date: 1/1/2007

Rating:

(3.0) by 1 users

Ingredients:

MMMMMCANDIED ANGELICA STEMS

Broad green angelica stems
Water - enough to cover the stems
Sugar, same volume as water

Instructions:

"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