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I bought 4 quinces, smallish, apart from jam any fav. recipes out there?
- Thread starter joanietoo
- Start date
REC: Honey Baked Quinces & Ginger Polenta Shorbread...
HONEY BAKED QUINCES AND GINGER POLENTA SHORTBREAD
Recipe By :Stefano Manfredi/“bel mondo: beautiful world”
Serving Size : 6
For the shortbread:
7 tablespoons all-purpose flour -- sifted
7 tablespoons almond flour
5 tablespoons polenta -- finely ground
3 tablespoons sugar
3 tablespoons crystallized ginger -- finely chopped
3 tablespoons unsalted butter -- melted
3 tablespoons extra-virgin olive oil
1 teaspoon grappa
1/2 teaspoon pure vanilla extract
For the quinces:
4 quinces -- peeled, cored, and cut into eighths
3 cups dessert wine -- (reisling or semillon)
1/4 cup honey
1/4 cup sugar
1 teaspoon pure vanilla extract
2 cinnamon sticks
2 star anise
6 cardamom pods
RUNNY CUSTARD -- for serving (See Recipe)
1. Preheat the oven to 325°. Prepare the shortbread: In the bowl of an electric mixer fitted with the paddle attachment, combine the flour, almond flour, polenta, sugar, and ginger. Mix on low speed until well combined. Beat in the butter, oil, grappa, and vanilla until ingredients come together and form a dough.
2. Press dough into six 3-by-3/4-inch ring molds that have been placed on a baking sheet. Bake for 40 minutes, then lower the temperature to 150°, and bake until the shortbread is firm and dry to the touch, about 30 to 40 minutes. Transfer to a wire rack, and let cool completely before removing from the ring molds.
3. Preheat oven to 250°. Prepare the shortbread: Combine the quinces, wine, honey, sugar, vanilla, cinnamon sticks, star anise, and cardamom in a 3-quart baking dish. Bake until quinces are tender but still retain their shape and liquid has reduced to a syrup, 4 to 5 hours.
4. To serve, place a few quinces on top of each shortbread, and garnish with custard and some of the juices from the baking dish (reserve remaining quinces for another use).
HONEY BAKED QUINCES AND GINGER POLENTA SHORTBREAD
Recipe By :Stefano Manfredi/“bel mondo: beautiful world”
Serving Size : 6
For the shortbread:
7 tablespoons all-purpose flour -- sifted
7 tablespoons almond flour
5 tablespoons polenta -- finely ground
3 tablespoons sugar
3 tablespoons crystallized ginger -- finely chopped
3 tablespoons unsalted butter -- melted
3 tablespoons extra-virgin olive oil
1 teaspoon grappa
1/2 teaspoon pure vanilla extract
For the quinces:
4 quinces -- peeled, cored, and cut into eighths
3 cups dessert wine -- (reisling or semillon)
1/4 cup honey
1/4 cup sugar
1 teaspoon pure vanilla extract
2 cinnamon sticks
2 star anise
6 cardamom pods
RUNNY CUSTARD -- for serving (See Recipe)
1. Preheat the oven to 325°. Prepare the shortbread: In the bowl of an electric mixer fitted with the paddle attachment, combine the flour, almond flour, polenta, sugar, and ginger. Mix on low speed until well combined. Beat in the butter, oil, grappa, and vanilla until ingredients come together and form a dough.
2. Press dough into six 3-by-3/4-inch ring molds that have been placed on a baking sheet. Bake for 40 minutes, then lower the temperature to 150°, and bake until the shortbread is firm and dry to the touch, about 30 to 40 minutes. Transfer to a wire rack, and let cool completely before removing from the ring molds.
3. Preheat oven to 250°. Prepare the shortbread: Combine the quinces, wine, honey, sugar, vanilla, cinnamon sticks, star anise, and cardamom in a 3-quart baking dish. Bake until quinces are tender but still retain their shape and liquid has reduced to a syrup, 4 to 5 hours.
4. To serve, place a few quinces on top of each shortbread, and garnish with custard and some of the juices from the baking dish (reserve remaining quinces for another use).
REC: Braised Pork Loin with Prunes & Cream Sauce...
Braised Pork Loin With Prunes And Cream Sauce
Recipe By :Christopher Kump
Serving Size : 6 Preparation Time :0:35
18 pitted prunes
2 cups dry white wine
2 1/4 pounds boneless pork loin -- trimmed, tied with twine at 1 1/2-inch intervals
Salt -- preferably fine sea salt, and
Ground pepper
2 tablespoons olive oil -- canola or peanut
1 tablespoon unsalted butter
1/4 cup finely diced onion
1/4 cup finely diced carrot
1/4 cup finely diced celery
1 tablespoon brandy
1/2 cup creme fraiche -- or 1/2 Cup heavy cream mixed with 1 tsp fresh lemon juice
Italian parsley -- finely chopped, or minced chives, for serving
1. Soak the prunes in the wine until plumped, at least 3 hours or overnight. Transfer to a small nonreactive saucepan and bring to a gentle boil over moderate heat. Reduce the heat to moderately low and simmer for 10 minutes.
2. Preheat the oven to 325 degrees. Season the pork generously with salt and pepper. In a large heavy flameproof casserole, heat the oil over moderately high heat. When it is hot, add the pork and sear all over until nicely browned, about 10 minutes; adjust the heat to prevent scorching. Transfer the loin to a plate. Discard all but 1 Tablespoon of the fat from the casserole.
3. Add the butter and melt over modertely high heat. Add the onion, carrot and celery and cook, stirring until golden, about 5 minutes.
4. Strain the prunes and pour their soaking liquid over the casserole; reserve the prunes. Deglaze the pan with the liquid over low heat, scraping the bottom with a spoon. Return the pork and any accumulated juices to the casserole. Insert a meat thermometer into the center of the loin, cover the casserole and bake in the oven for 45 minutes, or until the internal temperature reaches 145 degrees.
5. Transfer the pork loin to a platter or carving board and cover loosely with foil while finishing the sauce.
6. Strain the cooking liquid through a sieve set over a degreasing pitcher or small bowl, pressing down on the vegetables to extract as much liquid as possible. Reserve the vegetables. Degrease the strained liquid. Return the liquid to the casserole, stir in the brandy and boil over moderately high heat until dark brown and reduced to about 3/4 cup, 2 to 3 minutes. Whisk in the creme fraiche and reserved vegetables. Return to a boil, then remove from the heat. Stir in any accumulated juices from the pork roast.
7. Using a blender, puree the sauce until smooth. Transfer the sauce to a small saucepan and stir in the reserved prunes. Season with salt and pepper. Cook over very low heat, stirring, until heated through.
8. Cut the twine off the pork. Slice the meat and serve with the sauce and a sprinkling of parsley.
Source:
"Food & Wine"
Start to Finish Time:
"1:20"
T(Cooking Time):
"0:45"
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 428 Calories; 19g Fat (46.9% calories from fat); 31g Protein; 18g Carbohydrate; 2g Dietary Fiber; 98mg Cholesterol; 82mg Sodium. Exchanges: 4 Lean Meat; 0 Vegetable; 1 Fruit; 0 Non-Fat Milk; 2 1/2 Fat.
Serving Ideas : Serve with Quince and Apple Puree
Braised Pork Loin With Prunes And Cream Sauce
Recipe By :Christopher Kump
Serving Size : 6 Preparation Time :0:35
18 pitted prunes
2 cups dry white wine
2 1/4 pounds boneless pork loin -- trimmed, tied with twine at 1 1/2-inch intervals
Salt -- preferably fine sea salt, and
Ground pepper
2 tablespoons olive oil -- canola or peanut
1 tablespoon unsalted butter
1/4 cup finely diced onion
1/4 cup finely diced carrot
1/4 cup finely diced celery
1 tablespoon brandy
1/2 cup creme fraiche -- or 1/2 Cup heavy cream mixed with 1 tsp fresh lemon juice
Italian parsley -- finely chopped, or minced chives, for serving
1. Soak the prunes in the wine until plumped, at least 3 hours or overnight. Transfer to a small nonreactive saucepan and bring to a gentle boil over moderate heat. Reduce the heat to moderately low and simmer for 10 minutes.
2. Preheat the oven to 325 degrees. Season the pork generously with salt and pepper. In a large heavy flameproof casserole, heat the oil over moderately high heat. When it is hot, add the pork and sear all over until nicely browned, about 10 minutes; adjust the heat to prevent scorching. Transfer the loin to a plate. Discard all but 1 Tablespoon of the fat from the casserole.
3. Add the butter and melt over modertely high heat. Add the onion, carrot and celery and cook, stirring until golden, about 5 minutes.
4. Strain the prunes and pour their soaking liquid over the casserole; reserve the prunes. Deglaze the pan with the liquid over low heat, scraping the bottom with a spoon. Return the pork and any accumulated juices to the casserole. Insert a meat thermometer into the center of the loin, cover the casserole and bake in the oven for 45 minutes, or until the internal temperature reaches 145 degrees.
5. Transfer the pork loin to a platter or carving board and cover loosely with foil while finishing the sauce.
6. Strain the cooking liquid through a sieve set over a degreasing pitcher or small bowl, pressing down on the vegetables to extract as much liquid as possible. Reserve the vegetables. Degrease the strained liquid. Return the liquid to the casserole, stir in the brandy and boil over moderately high heat until dark brown and reduced to about 3/4 cup, 2 to 3 minutes. Whisk in the creme fraiche and reserved vegetables. Return to a boil, then remove from the heat. Stir in any accumulated juices from the pork roast.
7. Using a blender, puree the sauce until smooth. Transfer the sauce to a small saucepan and stir in the reserved prunes. Season with salt and pepper. Cook over very low heat, stirring, until heated through.
8. Cut the twine off the pork. Slice the meat and serve with the sauce and a sprinkling of parsley.
Source:
"Food & Wine"
Start to Finish Time:
"1:20"
T(Cooking Time):
"0:45"
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 428 Calories; 19g Fat (46.9% calories from fat); 31g Protein; 18g Carbohydrate; 2g Dietary Fiber; 98mg Cholesterol; 82mg Sodium. Exchanges: 4 Lean Meat; 0 Vegetable; 1 Fruit; 0 Non-Fat Milk; 2 1/2 Fat.
Serving Ideas : Serve with Quince and Apple Puree
REC: Quince & Apple Puree..
Quince And Apple Puree
Recipe By :Christopher Kump
1 pound tart apples -- such as Granny Smith, peeled, quartered and cored
1 pound quince -- peeled, quartered and cored
3 tablespoons fresh lemon juice -- devided
1/2 cup sugar
2 cinnamon sticks
1 pound parsnips -- peeled and cut into 3/4-inch dice
4 tablespoons unsalted butter
1 1/2 tablespoons apple cider vinegar -- (about)
1 pinch ground cinnamon
1 pinch salt -- preferably fine sea salt
1. In a nonreactive bowl, combine the apples, quinces, 1 tablespoon of the lemon juiice and water to cover.
2. In a large nonreactive saucepan, combine 6 1/2 cups of water with the sugar, cinnamon sticks and remaining 2 tablespoons of lemon juice and bring to a boil over moderately high heat. Add the parsnips and cook, covered, for 10 minutes.
3. Drain the apples and quinces. Add them to the parsnips in sugar syrup and return to a boil. Reduce the heat to moderately low and weigh down the fruit and parsnips with a heatproof plate to keep them submerged. Simmer until the fruit and parsnips are tender, about 15 minutes. Strain and set aside. Save the cooking syrup and the cinnamon sticks for another use if you wish.
4. Add the butter to the saucepan and cook over moderate heat until melted. Add the drained fruit and parsnips and cook, stirring to prevent browning, until they are falling apart, about 5 minutes. Add 1 tablespoon of the vinegar and cook over low heat, stirring, for another 5 minutes.
5. Transfer the mixture to a food mill or a food processor and puree. Stir in the ground cinnamon, salt and, if desired, the remaining 1/2 tablespoon vinegar. Serve warm.
NOTES : The puree can be made up to 3 days ahead; cover and refrigerate. Reheat in a double boiler over simmering water or in a casserole in a moderate oven.
Quince And Apple Puree
Recipe By :Christopher Kump
1 pound tart apples -- such as Granny Smith, peeled, quartered and cored
1 pound quince -- peeled, quartered and cored
3 tablespoons fresh lemon juice -- devided
1/2 cup sugar
2 cinnamon sticks
1 pound parsnips -- peeled and cut into 3/4-inch dice
4 tablespoons unsalted butter
1 1/2 tablespoons apple cider vinegar -- (about)
1 pinch ground cinnamon
1 pinch salt -- preferably fine sea salt
1. In a nonreactive bowl, combine the apples, quinces, 1 tablespoon of the lemon juiice and water to cover.
2. In a large nonreactive saucepan, combine 6 1/2 cups of water with the sugar, cinnamon sticks and remaining 2 tablespoons of lemon juice and bring to a boil over moderately high heat. Add the parsnips and cook, covered, for 10 minutes.
3. Drain the apples and quinces. Add them to the parsnips in sugar syrup and return to a boil. Reduce the heat to moderately low and weigh down the fruit and parsnips with a heatproof plate to keep them submerged. Simmer until the fruit and parsnips are tender, about 15 minutes. Strain and set aside. Save the cooking syrup and the cinnamon sticks for another use if you wish.
4. Add the butter to the saucepan and cook over moderate heat until melted. Add the drained fruit and parsnips and cook, stirring to prevent browning, until they are falling apart, about 5 minutes. Add 1 tablespoon of the vinegar and cook over low heat, stirring, for another 5 minutes.
5. Transfer the mixture to a food mill or a food processor and puree. Stir in the ground cinnamon, salt and, if desired, the remaining 1/2 tablespoon vinegar. Serve warm.
NOTES : The puree can be made up to 3 days ahead; cover and refrigerate. Reheat in a double boiler over simmering water or in a casserole in a moderate oven.
REC: Jeremiah Tower's Oven-dried Vegetables...
Oven-dried Vegetables
Recipe By :Jeremiah Tower
Serving Size : 8
1/2 cup coarse salt
2 red onions -- peeled, trimmed, and halved lengthwise
4 carrots -- peeled
3 quince -- unpeeled, halved lengthwise
2 1 1/4-pound celery roots -- peeled and halved
1/4 cup extra-virgin olive oil
3 sprigs fresh thyme
3 sprigs fresh rosemary
1. Preheat the oven to 350°. Sprinkle a baking sheet with salt. Top with onions, carrots, quince, and celery roots in a single layer. Cover with aluminum foil, and bake until just tender, about 1 hour.
2. Remove from oven, and uncover. When cool enough to handle, peel and core the quince. Cut vegetables into serving-size pieces. Transfer the quince and vegetables to a medium bowl. Drizzle with oil, and toss to evenly coat. Place in a baking dish just large enough to hold them in a single layer. Top with herb sprigs.
3. Shortly before serving, preheat the oven to 400°. Place baking dish in oven, and cook until heated through, 10 to 15 minutes.
Oven-dried Vegetables
Recipe By :Jeremiah Tower
Serving Size : 8
1/2 cup coarse salt
2 red onions -- peeled, trimmed, and halved lengthwise
4 carrots -- peeled
3 quince -- unpeeled, halved lengthwise
2 1 1/4-pound celery roots -- peeled and halved
1/4 cup extra-virgin olive oil
3 sprigs fresh thyme
3 sprigs fresh rosemary
1. Preheat the oven to 350°. Sprinkle a baking sheet with salt. Top with onions, carrots, quince, and celery roots in a single layer. Cover with aluminum foil, and bake until just tender, about 1 hour.
2. Remove from oven, and uncover. When cool enough to handle, peel and core the quince. Cut vegetables into serving-size pieces. Transfer the quince and vegetables to a medium bowl. Drizzle with oil, and toss to evenly coat. Place in a baking dish just large enough to hold them in a single layer. Top with herb sprigs.
3. Shortly before serving, preheat the oven to 400°. Place baking dish in oven, and cook until heated through, 10 to 15 minutes.
I really need an occassion to make this, I want to try it out very much, thanks
for the recipes. I have some just cooked with a little water and suger all cold in the fridge and have them as a snack now and then. Not many people seem to go to the trouble of cooking quince and I'm now wondering why. They are good.
for the recipes. I have some just cooked with a little water and suger all cold in the fridge and have them as a snack now and then. Not many people seem to go to the trouble of cooking quince and I'm now wondering why. They are good.