Quinces and Co
32 posts
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Re: Quinces and Co
Hi Joanbunting, I read somewhere that French "Fourme d'Ambert" is supposed to be very close in the making and taste to Stilton. This link refers to it. Also mentions "Fourme de Montbrison"as being almost identical to d'Ambert:
https://en.wikipedia.org/wiki/Fourme_d%27Ambert
I've no idea whether it costs an arm and leg though.
https://en.wikipedia.org/wiki/Fourme_d%27Ambert
I've no idea whether it costs an arm and leg though.
Re: Quinces and Co
I knew I remembered quince apart from having a japonica in a previous garden. It is of course because it's eaten sliced with mince, traditionally using a runcible spoon.
Quince jelly was an ingredient last week on Chopped Junior whose mystery boxes have gawd knows what in them. Most of the young cooks "lost" it by melting it into a salad dressing of some sort.
Quince jelly was an ingredient last week on Chopped Junior whose mystery boxes have gawd knows what in them. Most of the young cooks "lost" it by melting it into a salad dressing of some sort.
- Joanbunting
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Re: Quinces and Co
Jeral I think Fourme would be too creamy and not crumbly enough. Fourme by the way gives us the name fromage - today's useless information
I'm going to look for some Beu du Vercours in the market tomorrow:
https://fr.wikipedia.org/wiki/Bleu_du_Vercors-Sassenage
Lovely recipe in this months Saveaurs. Basically a crumble of apple quince and hazelnuts.
I'm going to look for some Beu du Vercours in the market tomorrow:
https://fr.wikipedia.org/wiki/Bleu_du_Vercors-Sassenage
Lovely recipe in this months Saveaurs. Basically a crumble of apple quince and hazelnuts.
Re: Quinces and Co
That crumble sounds like a good example of simple is best.
Without added sugar and the crumb toasted, I imagine it would also work for a salad plate item or as stuffing for a baked potato.
Without added sugar and the crumb toasted, I imagine it would also work for a salad plate item or as stuffing for a baked potato.
- Badger's Mate
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Re: Quinces and Co
Quinces are lovely stewed with prunes. I first saw this in a Fergus Henderson recipe. There are a couple of recipes in Falling Cloudberries, including a nice one for baked quince.
Re: Quinces and Co
Found this when looking at a link from another thread...
https://www.theguardian.com/lifeandstyl ... sina-miers
https://www.theguardian.com/lifeandstyl ... sina-miers
- Stokey Sue
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Re: Quinces and Co
I had quince palenka (=eau de vie, schnapps) on Saturday in Croatia
Re: Quinces and Co
That Ottolenghi quiche is delicious, I've had it there a few times as part of the lunch menu. I've been meaning to make it for a while but haven't got around to it yet...
Re: Quinces and Co
A quince or two, cut into large lumps and stuffed in and around a pot-roasted pheasant ... food of the gods
Re: Quinces and Co
Have quince and will be making the usual :
Elizabeth David's marmalade - recipe posted here by Ian, if anyone's interested
http://www.wildfood.info/viewtopic.php? ... es#p272528
Apart from the fact that it's very good the best bit is the trick of par boiling the quince first and then peeling. I now do the same when making membrillo and quince jelly - which becomes a by product of the former.
Freezer space is very limited so I'd like to bottle some quince - it looks like being a good year for quince in Warsaw. Anyone have a T &T recipe - both sweet for tarts and puddings and savoury for tagines etc? If I can avoid peeling raw fruit so much the better!!
I did Google but nothing very convincing
Thanks in advance
Elizabeth David's marmalade - recipe posted here by Ian, if anyone's interested
http://www.wildfood.info/viewtopic.php? ... es#p272528
Apart from the fact that it's very good the best bit is the trick of par boiling the quince first and then peeling. I now do the same when making membrillo and quince jelly - which becomes a by product of the former.
Freezer space is very limited so I'd like to bottle some quince - it looks like being a good year for quince in Warsaw. Anyone have a T &T recipe - both sweet for tarts and puddings and savoury for tagines etc? If I can avoid peeling raw fruit so much the better!!
I did Google but nothing very convincing
Thanks in advance
- Stokey Sue
- Posts: 4139
- Joined: Fri Apr 27, 2012 2:02 pm
- Location: Stoke Newington, London
Re: Quinces and Co
Well, I finally did something that has been at the back of my mind for ages
I got some beautiful quinces and I made quince jelly and quince cheese (membrillo)
Both are a lovely colour, and taste delish
I looked in the kitchen shop for cheesecloth / muslin for straining the jelly. Choice of 2 pre-packs, £3.50 for butter muslin - or cheese cloth £5, both looked poor quality. So got a metre square of good quality muslin from the fabric shop for £1.80 and boiled it
Set the cheeses in deep muffin cups, top Hugh F-W tip, brush the cups with glycerin not oil, for a clean release and a good finish
Two quinces left for a tagine
I got some beautiful quinces and I made quince jelly and quince cheese (membrillo)
Both are a lovely colour, and taste delish
I looked in the kitchen shop for cheesecloth / muslin for straining the jelly. Choice of 2 pre-packs, £3.50 for butter muslin - or cheese cloth £5, both looked poor quality. So got a metre square of good quality muslin from the fabric shop for £1.80 and boiled it
Set the cheeses in deep muffin cups, top Hugh F-W tip, brush the cups with glycerin not oil, for a clean release and a good finish
Two quinces left for a tagine
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