Thursday, January 11, 2007

Gone For So Long

The last two months since my last post have gone by so fast and well have been full of stress and more stress, all culminating in me getting sick on Christmas Day, and then two weeks later getting sick again. Yet, a great deal has happened since my last post. I baked my first almond macaroons, a baked like a nut for the holidays (which included in one day baking two cakes and a batch of cookies and on another day cooking two types of curd, cranberry and lemon, and another batch of cookies). I now have a kitchenaide and I have still yet to use it, but this can be expected of me, when it comes down to new kitchen gadgetry I have am so happy and excited I am getting the months before hand but when I do get I'm not quite sure the first recipe I want to use on it (same thing happened with my food processor, but now I constantly use it). I suppose I am waiting for that first recipe that gets me going.

One of my biggest joys has been getting to know the much amazing quince (as pictured above.). I first used it on Christmas day in Nigella Lawson's roasted quince recipe and well since then my world hasn't been the same. The irony is how fashionable the quince has become this year, yet what astounded me was where I found my first quinces, which was at Mi Puebla, a Mexican supermarket chain, although why I was is beyond me, considering the quince which is known as membrillo in Spanish and holds a special place in Spanish cuisine , is obviously something that has been exchanged between Mexican and Spanish cuisine, yet considering all of the Mexican cook books I have looked at have never once mentioned quince, maybe my shock isn't too odd. Quite frankly the scent of them and the guavas mixed together was pure beauty. Later on when shopping in Safeway they had a special on Quinces and went a little nuts, so far I have made quince glaze (which turned into a glorious coral color and quince brandy).

As far as my liquor making goes: I have finally bottled up my strawberry raspberry brandy and put half a vanilla bean in each bottle and I have started on another batch of Lemon liquor. I also have the quince brandy coming along.


Rita said...

Next culinary fleet to be conquered will probably be...cheese! I'm hoping you'll make a some goat cheese for me...(grin).

Jennifer said...

I suspect I need a goat for that :). Yet, it totally reminds of the corsican omelette I am addicted too. Goat cheese (chevre), handful of mint chopped, and 3 eggs. Very delicious.