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#1
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berry identified by photo
Hi..
[...berry cheese...] Hmm they did what..? Mary, would you mind explane it to me? Any other ideas or comments are welcome..! Thanks in advance..! -- cu Marco |
#2
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berry identified by photo
In article , Marco Schwarz writes: | | [...berry cheese...] | Hmm they did what..? Mary, would you mind explane it to me? | Any other ideas or comments are welcome..! Get a recipe as for jam. Soften and sieve the fruit (I have used crab apples, damsons, quince and japonica). Quince is the original marmalade (membrillo), and I leave the paste fairly sharp. Do NOT follow a traditional recipe for fruit cheese, but put it in a roasting tin in a slow oven, and stir it frequently. When it is thick, put it in an oiled roasting tin or similar, about 1" thick. When it is cold, cut it in 1" cubes. It will be ready by Christmas and, in a cool, dry place, it will keep for many years. Regards, Nick Maclaren. |
#3
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berry identified by photo
"Nick Maclaren" wrote in message ... In article , Marco Schwarz writes: | | [...berry cheese...] | Hmm they did what..? Mary, would you mind explane it to me? | Any other ideas or comments are welcome..! Get a recipe as for jam. Soften and sieve the fruit (I have used crab apples, damsons, quince and japonica). Quince is the original marmalade (membrillo), Or marmado and I leave the paste fairly sharp. Do NOT follow a traditional recipe for fruit cheese, Wossat then? but put it in a roasting tin in a slow oven, and stir it frequently. When it is thick, put it in an oiled roasting tin or similar, about 1" thick. When it is cold, cut it in 1" cubes. It will be ready by Christmas and, in a cool, dry place, it will keep for many years. I've never oiled a tin but otherwise it's more or less what I do. It has to be sharp or there's no point. Quince cheese is particularly beautiful but should be cooked quickly or the fragrance is lost. Mary Regards, Nick Maclaren. |
#4
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berry identified by photo
In article , "Mary Fisher" writes: | | Do NOT follow a traditional recipe for fruit cheese, | | Wossat then? Cooking it slowly on the top in an open pan, stirring constantly (and it means just that). The hot paste spatters and sticks like napalm. Regards, Nick Maclaren. |
#5
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berry identified by photo
"Nick Maclaren" wrote in message ... In article , "Mary Fisher" writes: | | Do NOT follow a traditional recipe for fruit cheese, | | Wossat then? Cooking it slowly on the top in an open pan, stirring constantly (and it means just that). The hot paste spatters and sticks like napalm. Not in a non-stick pan :-) uk.f+d is :-) Mary |
#6
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berry identified by photo
On Thu, 23 Aug 2007 19:50:42 +0100, "Mary Fisher"
wrote: "Nick Maclaren" wrote in message ... In article , Marco Schwarz writes: | | [...berry cheese...] | Hmm they did what..? Mary, would you mind explane it to me? | Any other ideas or comments are welcome..! Get a recipe as for jam. Soften and sieve the fruit (I have used crab apples, damsons, quince and japonica). Quince is the original marmalade (membrillo), Or marmado and I leave the paste fairly sharp. Do NOT follow a traditional recipe for fruit cheese, Wossat then? but put it in a roasting tin in a slow oven, and stir it frequently. When it is thick, put it in an oiled roasting tin or similar, about 1" thick. When it is cold, cut it in 1" cubes. It will be ready by Christmas and, in a cool, dry place, it will keep for many years. I've never oiled a tin but otherwise it's more or less what I do. It has to be sharp or there's no point. Quince cheese is particularly beautiful but should be cooked quickly or the fragrance is lost. Wow, that brings me back. At home, we used to call it pâte de coing - quince dough or quince paste. I had no idea that it was made in these isles, never mind that it was called "cheese". And you're right, it's gorgeous, and I haven't eaten it in yonks!! Ca(h) (coming over all Proust's madeleiney) |
#7
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berry identified by photo
"Cat(h)" wrote in message ... On Thu, 23 Aug 2007 19:50:42 +0100, "Mary Fisher" wrote: "Nick Maclaren" wrote in message ... In article , Marco Schwarz writes: | | [...berry cheese...] | Hmm they did what..? Mary, would you mind explane it to me? | Any other ideas or comments are welcome..! Get a recipe as for jam. Soften and sieve the fruit (I have used crab apples, damsons, quince and japonica). Quince is the original marmalade (membrillo), Or marmado and I leave the paste fairly sharp. Do NOT follow a traditional recipe for fruit cheese, Wossat then? but put it in a roasting tin in a slow oven, and stir it frequently. When it is thick, put it in an oiled roasting tin or similar, about 1" thick. When it is cold, cut it in 1" cubes. It will be ready by Christmas and, in a cool, dry place, it will keep for many years. I've never oiled a tin but otherwise it's more or less what I do. It has to be sharp or there's no point. Quince cheese is particularly beautiful but should be cooked quickly or the fragrance is lost. Wow, that brings me back. At home, we used to call it pâte de coing - quince dough or quince paste. I had no idea that it was made in these isles, never mind that it was called "cheese". And you're right, it's gorgeous, and I haven't eaten it in yonks!! Ca(h) (coming over all Proust's madeleiney) Quince paste is truly excellent and available so cheaply and widely in places like Spain, I always bring back a couple of kilos in a block. I don't know why we don't seem to sell it here, it's almost essential with certain types of cheese, notably Spanish ones. Have I just answered my own question? |
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