How to make quince paste

Quince from Lifecycles

Making quince paste is relatively easy. The most difficult part is preparing the quince, which are very firm and difficult to chop. Once you’ve chopped your fruit, the remaining steps are simple and not very time consuming. One of the really lovely things about cooking quince paste is the aroma. The kitchen fills with a fruity scent that reminds me of herbal essences shampoo, but is sweeter.

INGREDIENTS

• 4 pounds quince (I picked mine through LifeCycles Fruitpick)
• 1 vanilla pod, split
• 2 strips (1cm by 4cm each) of lemon peel ( no white pith)
• 3 Tbsp lemon juice
• About 4-6 cups of granulated sugar, exact amount will be determined during cooking

1 Thoroughly wash the quince to remove all the fuzzy. Then peel and chop roughly. Place chopped quince in a bowl of water. Set the cores aside in another large clean bowl of water for two hours. You will use this water later.

After two hours remove the quince cores from your bowl of water and discard. Place quince pieces in a large saucepan. Add the “quince core water” to the saucepan so that the fruit is barely covered.  Add the vanilla pod and lemon peel and bring to a boil. Reduce to a simmer, cover, and let cook until the quince pieces are fork tender (20-40 minutes).

Raw quince with lemon peel and vanilla pod

2 Strain the water from the quince pieces. Take out the vanilla pod and discard but keep the lemon peel with the quince. Purée the quince pieces in a food processor, blender, or by using a food mill.

Making quince puree with the food-mill

3 For the paste you will need equal quantities of sugar and quince. Measure the quince purée. If you have 4 cups of purée, you’ll need 4 cups of sugar. Return the quince purée to the large pan and add the sugar. Stir with a wooden spoon until the sugar has completely dissolved. Add the lemon juice.

Quince puree and sugar

4 Continue to cook over a low heat, stirring occasionally, for 1-1 1/2 hours, until the quince paste is very thick and has a deep orange pink color. Test by dropping a little of the mixture on a plate to see if it sets to a jam-like consistency when it cools.

5 Preheat oven to a low 125°F (52°C). Line an 8×8 baking pan with parchment paper (do not use wax paper, it will melt!). Grease the parchment paper with a thin coating of butter. Pour the cooked quince paste into the parchment paper-lined baking pan. Smooth out the top of the paste so it is even. Place in the oven for about 8 hours to help it dry. Remove from oven and let cool.

Unset quince paste

5 When I turned my quince paste out I found that the underside was still not set. I simply returned the quince to the baking pan so that the uncooked part was on top. I returned the pan to the oven for three more hours until the paste was fully set.

6 To serve, cut into squares or wedges and present with the spanish Manchego cheese. To eat, take a small slice of the quince paste and spread it on top of a slice of the cheese.

7 Store by wrapping in plastic film and keeping in the refrigerator. Quince paste also makes a nice gift. To present as a gift, put a piece of the paste in a small plastic or wax paper gift bag.

Manchago cheese with quince paste

Quince paste gift!

Watch out my friends, you will be bombarded with my quince paste soon!!!

Christmas desserts -Cook local and seasonally with Eat Magazine

Pumpkin Cheesecake with gingershap base

CONTEMPORARY CHRISTMAS DESSERTS Since arriving in Victoria three years ago I’ve been a regular reader of the free food magazine Eat.* The restaurant reviews are a great way to learn about new places that have opened up around town and the easy to follow recipes are wonderful way to learn about what to do with local and seasonal produce. Eat’s Fall issue last year (2008) had a superb special on apples (see previous post for some of my favorites). Their current winter issue has a mouthwatering selection of Christmas recipes with a modern twist. I’m hoping to try them all this Christmas season. Last weekend I started off with the pumpkin cheese cake with a gingersnap base (it can be made with no gluten if you, or your loved ones, are gluten intolerant. ) The recipe is online at the Eat site (go to page 20).

The cheesecake recipe was relatively straight forward and only required a few adjustments. Firstly the recipe specifies 1/4 pound of gingersnaps. As I cannot eat wheat I substituted these for Patsy Pie, Snappy Ginger (available at Market on Yates.). I had to adjust the recommended quantity of gingersnaps. They recommend 1/4 pound but I found this was not sufficient to cover the sides and base of the springform pan and ended up using 1/2 pound of cookies. We found that the final crust was a little too buttery. If I was to make it again I would use 5 Tbsp of butter (rather than 8Tbsp) and 1/2 pound of cookies. The other area which I had to make an adjustment was the caramelized pecans for the topping.  The recipe also  says you need 1/2 cup of pecans but I found this was far too many. The top of the cheesecake was easily covered with a 1/4 cup of pecans. Luckily the left overs made a nice sweet snack so they did not go to waste! If you’re not already a regular reader of Eat I would recommend picking up a hardcopy at cafes, and grocery stores around town or reading it online (see December Issue).

Make your own dried apple slices

Dried apples

We have busily drying apples at our place for a couple of months now. But as my “boy” munches them up as quickly as I make them I’m going to have to make a few more batches this weekend. This time I’m going to be careful to hide them away before the boy gets a chance to gobble them up.

If you have not dried your own apples I would completely recommend giving it a go. It is very simple to do and the final product is not only delicious, it is very healthy.  Here’s how you make dried apples.

Ingredients

Apples - you can use any quantity of apples and any variety, but you should use fresh, ripe, firm apples. The yield varies depending upon the moisture content of the apples. Soft apples give lower yields.

Sodium bisulfite (optional)

Asorbic acid OR lemon juice (optional)

Equipment

“ziploc” freezer bags or Vacuum food sealer – for storing the bags.

Mechanical apple peeler (optional) – about $20 from your local hardware store. OR Sharp knife & (optional) veggie peeler

Oven OR Food dehydrator

Step 1 – Selecting the apples

This fall I’ve picked my own apples through LifeCycle fruit program but obviously you can also just buy your apples at your local supermarket or fruit and veggie market. However I would recommend trying to pick up some local apples. Many apples (such as Red and Golden delicious) do not store well and their flavor rapidly degrades after picking. Apples for sale in large chain supermarkets typically lack the wonderful flavor of local, recently picked apples.

Local apples picked through Life Cycles Fruit Tree program

Step 2- Wash the apples

Wash your apples in plain water. If they have stickers on the skin remove them.

Step 3 – Cut out any bruised or soft spots

Step 4 -  (Optional) Removing the apple skins

I leave the skins on my dried apples but you can if you wish remove them.If you want to peal your apples I would definitely recommend using a mechanical apple peeler (pictured). Once you’ve set them up correctly they really do work very well.

Mechanical apple peeler

Step 5 -  slicing your apples

When it comes to slicing your apples you have a few options. You can just use a ordinary kitchen knife to slice and core your apple (or you can use a knife and an apple corer). Alternatively you use a mechanical apple cutter. If you are planning on drying apples regularly I would really recommend getting one. They are not expensive.  We picked up our Kitchen Value Apple parer for $26 at our local hardware store and it speed up the process of preparing the apples enormously. With a mechanical apple parer all you need to do is simply push the bottom of the apple core into the spikes, set the cutter in place and turn the handle a few times.  Wohla, your apple is cored and you have a beautiful apple spiral that is about 1/8 inch thick. All that is left for you to do is cut a single slice and wohoo you have half a dozen little apple rings. Aren’t they pretty!?

Pretty apple slices

Step 6 -  soak apples in preservative or anti-browning solution

Recently I’ve been reading a lot of how to dry apples instructions on the web and I’ve found to my surprise that many do not suggest using additives to prevent discoloration or a preservative solution (such as sodium bi-sulfate). Indeed for some people one of the main benefits of making your own dried apples is that you can avoid sulfates and other chemicals. However for my dried apples I do choose to use a sodium bi-sulfate solution which prevents microbial growth and discoloration. If you want to avoid sulfates but want to preserve colour you can just use  an ascorbic acid, or lemon juice, solution. For my apples I dissolve 1/4 teaspoon of sodium bisulfite  in 1L of water.

sodium bisulfite

Step 7 -  dehydrate your apples

Dried apples should be 20% of the weight of fresh apples. So before you start drying your apples you need to weigh them. I have an electronic scales with a tare so I simply put one of the dehydrator trays on the scale, tare the weight to zero.

Put the tray on the scales and tare to zero

I then fill the try with apple slices, note their weight and calculate 20% of the weight. For example if my apples weight 250g then the final weight of my dried apples should be 50g.

 

Weigh the apples

Set this tray to one side, fill the rest of the trays and stack the dehydrator. I put the tray I weighted in last so I can easily remove it and weigh it during the drying process.  Then I simply turn on my dehydrator and leave it on for 12 to 24 hours until my apples are dried. Check in on the apple slices after about seven hours. If they are looking pretty dry start checking the weight of the apples in your top tray. When the apples hit your target weight they are ready.

Step 8 – Cool, then Fill the Zipper-type bags

I let the apples cool to room temperature (about 20 to 30 minutes), and  fill the zip lock bags making sure not to overfill and to remove all air pockets. I zip the top shut but leave enough space to insert the tip of a soda straw. When straw is in place, I remove the remaining air by sucking it out.  To remove straw, I press the straw closed where inserted and finish pressing the bag closed as I remove the straw.

Step 9 – Store the bags in a cool, dark place

Step 10 – Enjoy at eating your leisure!

Celebrate the apple season with apple based desserts

Apple Sorbet

Last week I participated inLife Cycle’s fruit pick/fruit tree program’s last pick of the year. It was a perfect fall day and the apple trees were glorious. Now I have another 30KG of apples to use up. So over the next few weeks we’ll be making more apple butter, apple chips and some apple based desserts. One of my favorites, which I first tried this summer, is apple sorbet. It is simple to make and delicious either on its own or served with pie. In the summer I made this with spartans with pink flecked flesh and the sorbet turned out a strinking pink (see pictures). I’m keen to try it again with a tarter apple. Another favorite, which I first made last fall, is Cinnamon Baked Apples with Hazelnut-Fennel Brittle. I got the recipe from Eat Magazine which I think is one of the best sources of recipes for seasonal, local produce.

To make this simple apple sorbet all you need is:

• INGREDIENTS
• 1 1/4 pounds eating apples , quartered, cored and roughly chopped
• 1/2 cup sugar
• 1 cup apple juice or cider
• Apple chips (you can buy them at your local supermarket or make them)
• EQUIPMENT
• Ice-cream maker or shallow metal or plastic container
• Medium saucepan
• Sharp knife
• Fork
• Measuring cup

Over a medium heat combine  apples, sugar and 1/2 cup water in a medium saucepan. Cook until apples are tender. Press the mixture through a metal sieve placed over a bowl. Discard apple skins and stir in apple juice (or cider) and another 1/2 cup water. If making without an ice cream machine, pour into a shallow container and freeze 6 hours, scraping with a fork once or twice to break up crystals. (Or if you do as I did and completely forget about it for 12 hours you may need o take a vegetable masher to it to break it up again! – see pics). If using a machine, churn until firm enough to scoop. Garnish with apple chips.

To make Cinnamon Baked Apples with Hazelnut-Fennel Brittle you need:

INGREDIENTS

• Hazelnuts, whole, toasted and skinned, 1 cup
• Granulated sugar, 1 cup
• Water, 1/4 cup
• Babe’s honey, 2 tbsp
• Salt, 1/4 tsp
• Fennel seeds, 1 tbsp
• Baked Apples
• Brown sugar, 3/4 cup
• Ground cinnamon, 2 tsp
• Apples, 8 medium, such as local Gravenstein, Spartan, Jonagold,Rome Beauty or Spy
• Butter, softened, 8 tsp

EQUIPMENT

• Parchment paper
• melon-baller
• 9X13-inch baking dish
• thick-bottomed medium sauce pan
• sharp knife
• measuring cup

INSTRUCTIONS

brittle

For the brittle, coarsely chop hazelnuts. Measure out 1/3 cup and set aside. Finely chop remaining nuts and set those aside for the apples.

The best way to approach brittle is not to rush and to keep the heat moderate. Line a large baking sheet with parchment paper. In a thick-bottomed medium sauce pan, stir sugar with water, honey and salt over low heat until dissolved. Increase heat to medium and let boil and bubble until light amber. Occasionally (and carefully) swirl pan to prevent any dark spots. This will take about 4 to 5 minutes. Immediately pour onto parchment. Tilt baking sheet to spread out as thin as possible and sprinkle with chopped nuts and fennel. Let cool completely. Break into shards.

apples

For the apples, in a bowl, mix brown sugar with cinnamon and finely chopped nuts. Trim bottoms of apples so they sit flat. Core apples, using a melon-baller. Peel a 1/2-inch ring around the cored opening. Stuff apples with cinnamon sugar mixture. Press 1 tsp butter into top of each.

Place in a 9X13-inch baking dish. Pour in 1/4 cup water. Cover and bake in preheated 375F oven for 40 minutes. Uncover and continue to bake until very tender, 10 to 20 more minutes. Pierce with a sharp knife to check they are soft all the way through. Serve with vanilla ice cream and tuck in shards of brittle.

recipe credit: Eat Magazine

 

 

 

 

 

 

 

 

 

 

 

 

7&8 Nov Art of the Cocktail – fundraiser for the Victoria Film Festival

Coming up in the first week of November ( 7 & 8, 2009) is The Art of the Cocktail. It is a  two day festival celebrating the art, craft, and tradition of the cocktail. This is a fundraiser for the Victoria Film Festival, which like all arts in BC has been hit by funding cuts. There are three parts to this festival. First is The Tasting Room where you can taste spirits and cocktails, collect recipes and watch demonstrations. Pick a tasting time!

• November 7 Saturday 1 – 4 PM
• November 7 Saturday 7 – 10 PM
• November 8 Sunday 1 – 4 PM

Tickets for The Tasting Room are on sale now and can only be bought in advance.

In addition to The Tasting Room there are a large range of  workshops for which tickets are $20 each. Finally there are a range of dinners at some of the best restaurants around town. For all the details check out the VFF website.

Shop the wild festival Oct 3&4

Market open 10 am to 4 pm each day

For the last two years I’ve wanted to attend the shop the wild festival but for one reason or another I’ve missed it. This year we are going as I’m going to be out there picking apples in the morning. The shop the wild festival is a free event (always nice!) and according to the website there are over 35 exhibitors who will be providing “wild mushrooms, jams and syrups, alder smoked salmon, natural body care products, eco-furniture, native plants, artisan wood products” and more! There will be a interesting lunch (see menu) available from 11.30 to 3pm both days. There will also be talks on mushroom identification, Forest Herbal Walks with Folk herbalist Sheila Wray who will be taking people through the forest at Royal Roads University. For more details check out the website: http://buybcwild.com/2009-exhibitors

Celebrate the apple season

Spartan apple sorbet

making apple rings from spartans: notice the pink flecks!

local apples

selection of apples picked locally

Apple season is in full swing and we are thoroughly enjoying it.  I used to think that I disliked apples. The slightly dry and powdery texture and watery taste I experienced did nothing for me. But a trip to the Edmonton farmers markets a few years ago transformed my opinions. I realized that what I HATE is the apples sold at large chain grocery stores. Since that revelation I have happily discovered more apple delights. As a volunteer fruit picker with the Lifecycles fruit tree project I have picked giant apples (perfect for apple butter), winter banana apples (also perfect for sauce or apple butter or apple rings), small tart crab apples (perfect for blackberry and apple preserve),  spartans with  pink flecked white flesh (perfect for munching, sauce or sorbet)  and many more wondrous varieties. Apple celebrations continue this Sunday Sep 27 at Sea Cider: http://harbourliving.ca/event/apple-day/

Visit sunwing farms!

Tomato, basil and ricotta salad

Sun Wing farms, growers of fabulous tomatoes, cucumbers, peppers a( and a few other things) will be closing for the winter in a bit over a month. If you get a chance I’d suggest heading out there and picking up a selection of their lovely tomatoes for some late summer salads. Find out more about sunwing at: http://www.sunwingtomatoes.ca/

Some cucumber and tomato salad recipes (based on NY times 101 salad ideas)

Cube watermelon and combine with tomato chunks, basil and basic vinaigrette.

Mix wedges of tomatoes and peaches, add slivers of red onion, a few red-pepper flakes and cilantro. Dress with olive oil and lime or lemon juice.

Slice cucumbers thin, toss with red onions and salt, then let sit for 20 to 60 minutes. Rinse, dry, dress with cider vinegar mixed with Dijon mustard; no oil necessary.

Cook whole grape tomatoes in olive oil over high heat until they brown lightly, sprinkling with curry powder. Cool a bit, then toss with chopped arugula, loads of chopped mint and lime juice.

http://stuffwhitepeoplelike.com/2008/01/18/5-farmers-markets/

Bigleaf Maple Syrup Festival Saturday, February 7th, 2009

Bigleaf Maple Syrup Festival

Since moving to Victoria two years ago I’ve become what Harbour news calls a big “picker-maker”. I make jam, quince paste, jellies, cordial, preseves, dried fruits and I pick black berries and (with lifecycles) apples, pears, and quince.  So this maple syrup festival (Saturday, February 7th, 2009  10:00 AM to 4:30 PM) caught my eye. Sounds like a lot of fun and very interesting.

BC Forest Discovery Centre 2892 Drinkwater Road, Duncan

More details:   http://bcforestmuseum.impgroup.bc.ca/?special-events,48

2008 Victoria Local Food Festival.

There is lots of activities going on as part of the Victoria local food festival.

http://www.victorialocalfoodfest.ca/

Here’s a small selection of the activities:

Beekeeper Hive Tour

Location: 1451 Grant St.

07:00 pm

Come for a guided tour of beehives by local beekeeper John Defayette. 1451 Grant St. (between Stanley and Belmont) 7pm. Please pre-register by emailing info@victorialocalfoodfest.ca

Lifecycle’s Fruit Tree Picking

Location: TBA. Contact: fruittree (at) lifecyclesproject.ca to sign up for this event!

05:30 pm

Pick backyard fruit with a team leader or become one yourself. Harvest fruit from private trees that would otherwise go to waste. All pickings are listed online (www.lifecyclesproject.ca) where locavores can sign up as a volunteer and get a password in order to access the pick database.
Volunteers are then entitled to keep 25% of the fruit and leave 25% with the homeowner; the rest is then distributed to Food Banks and Community Centers.