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!!!

Little Piggy – Fernwood

Little Piggy on Fort St has opened a second, much smaller, location in Fernwood. This mini cafe has three tables and seats about seven people. The menu is small but the prices are excellent and the food is yummy. We popped over there today for a quick Saturday lunch. I had a lovely tasty creamy yam soup ($4) served with bread. The soup was lightly spiced with cardamon and cayenne pepper, sweetened with a touch of honey and given a fresh twist with some fresh cilantro. My boy had a butter curry served with brown rice as well as a bowl of the yam soup. The curry was very fresh and tasty. A very filling lunch served quickly, all for $14.  Another great cheap eat!

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!

Spoken word festival – 10 – 14 Nov

Canadian spoken word festival is happening right now. Tickets are $7 for the slams starting at 7PM tonight,  $12 for the final at 7PM tomorrow Sat 14 Nov  and $10 for the late night cabaret starting at 11PM Tonight (Fri 13 Nov). Get tickets in advance at Lyle’s place or Spiral Cafe. Want more details: See their website at: http://www.davemorrisisa.com/cfsw.html

Kid friendly Crumsby’s Cupcake Café: Estevan Village

Crumsby's Cupcake Cafe

image credit: Mama in the City

While recently shopping at Estevan Village (2500 block Estevan Avenue) with a friend and her little girl I got the chance to visit Crumbsy’s Cupcake Cafe. I have wanted to try this new cafe since earlier this past summer I spotted its sign advertising cupcakes and its pretty, seaside holiday inspired decor. My long anticipated visit lived up to my expectations. When we stepped inside we found customers sipping tea served in brightly coloured ForLife teapots while lounging pretty outdoor style furniture finished in matt white paint. The holiday furniture is beautifully complemented by the brightly painted blue and yellow walls and the whimsical decorations, such as the tin picture above, perched on shelves.

Tea is served in cute ForLife Teapots

As the name of this cafe suggests Crumsby’s sell a range of cupcakes – in child and adult flavors – as well as mini-muffins in interesting flavors (raspberry oatmeal and lavender lemon). My friend and I both choose a mini-cakes which were delicious while my friend’s little girl had a healthier muffin.

For parents a highlight of Crumsby’s is the play area located  on one side of the cafe. A lot of thought has obviously gone into this space which is furnished with beautiful wooden toys, a large chalkboard and child sized furniture. While my friend and I chatted, drank tea and munched our lovely cup-cakes her little girl played very cheerfully. Indeed she was having so much fun when she thought her mum was coming over to take her home she bolted to the other side of the cafe. What ensued was a very amusing chase around the cafe until eventually the little run away was captured. Luckily for her it wasn’t time to head home. It was muffin time!And she seemed to enjoy the muffin very much. It seems that this little girl is not the only one to appreciate the play area as the cafe was mainly packed with mums and dads with little ones.

While Crumsby’s has many attractions for parents it is definitely a place that the childless will also enjoy. If you want to see a little more of the charms you can check out some lovely pics of the cafe interior and its changing flower displays taken by one of the women who works at the cafe. (see FlickR) or just check out the cafe itself, with or without a little one in tow!

image credit: Mama in the City

Details:

Crumsby’s Cupcake Café 250-595-2221. 2509 Estevan Ave.

In the Loop premiering at Cinecenta 11&12 Nov only!

If you enjoy political satire in the vein of Yes Minister and House of Cards then you’ll love In the Loop showing at Cinecenta for two more nights (Nov 11& 12; 7& 9.10pm). I cannot remember laughing so hard and so much in a long, long time. The New York times is spot on when it says that In the Loop is “a sharply written, fast-talking, almost dementedly articulate satire”

Check out the trailer on the film website

 

 

OPEN CINEMA host Victoria premiere of The Age of Stupid

“We could have saved ourselves, but we didn’t. It’s amazing. What state of mind were we in, to face extinction and simply shrug it off?”

 

The week after next (18 Nov) OPEN CINEMA are hosting the public premiere of The Age of Stupid a movie that blurs the edge between sci-fi and documentary and an open forum discussion. Open Cinema is a non-profit society that aims to use film as a tool of community engagement. Consistent with this mission The Age of Stupid examines the issue of climate change through the eyes of a man (played by Postlethwaite) living in the devastated world of 2055, watching old footage from 2008 and asking: why didn’t we stop climate change when we had the chance? The film in 2055 when the planet has been ravaged by drought and storm, its coastlines have flooded, and millions of people have been dislocated or have been thrown into conflict. The caretaker of the Arctic  archive whiles away hours scrolling through snippets of footage from our decade musing about why we knew the dangers of climate change and had the tools to change the system but instead of changing direction chose to stick with business as usual. If you want to learn more about the film there is tonnes of information on the film website.

If you want to catch the age of stupid and participate in an open forum discussion then head to:

Victoria Event Centre, 1415 Broad St, doors open at 5.30 and movie starts at 7. Organizers suggest that you get there early to avoid disappointment. Entry is $10 suggested donation. There will be a cash bar, food concession, door prizes and more!

Open forum discussion details

Dr. Colin Campbell, Science Advisor (www.sierraclub.bc.ca), Dorothy Cutting (www.WestCoastClimateEquity.org), Michelle Culossi (www.TransitionTowns.org/VictoriaBC) and moderator Dr. James Rowe (School of Environmental Studies, UVic).

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

 

 

 

 

 

 

 

 

 

 

 

 

Urbanite: October 23, 2009 | 8:00pm – 11:00pm

The most recent Urbanite was inspired by the gallery’s current exhibition Vision Into Reality: West Coast Modernism. There was a very good turnout and the crowd seems to be getting younger. (About half of the attendees were in their 20s). There was music by DJ Longshanks (regular at the Lucky Bar), 1950s inspired cocktails and drinks and informative tours of the Vision in Reality exhibition. Unfortunately there was no interactive art making this time. I really loved the collage table at the World Upside Down Urbanite in August. The great little brown bags marked “Home,” “Love” and “Fear” that were filled with little trinkets including fake fur, hearts and stars were imaginative and fun.

Urbanites are held three times a year. If you are interested in art and have not got along to one yet I would thoroughly recommend checking one out. Admission to an Urbanite is $12 non-members or $10 for gallery members. Drinks are usually $7-8.

Details on the gallery website or check them out on Facebook

 

Antimatter Film Festival Oct 9 to 17

Antimatter Film Festival starts tomorrow night!

Antimatter Film festival

The Antimatter Film Festival kicked off with Small World on Friday, Oct 9 at Open Space (510 Fort Street). The excellent opening feature was a multi-media excursion through disney. Artists and local musicians interpreted Disney classics with assistance of shopping carts, painted acoustic guitars, accordions, smoke machines, quirky costumes, tinfoil, and pretty lights. A very fun night to kick off Thanks Giving weekend!

Antimatter continues through Oct 17 with screenings, performances and video installations. Short features are organized into themes including “warming trend: environmentalism alarm bells pealing out for hope; “O’er the land”; “Ju suis une bombe: aesthetic actions promulgate gender confusion/diffusion…”

Full schedule and info at http://www.antimatter.ws or pick up a program guide at any south island Serious Coffee location.