Articles in Fruit

Main photo: Kids love making smoothies -- for breakfast or an afternoon snack -- because they’re quick and easy, and can be made in so many delicious options! Smoothies can also be made in advance and carried in a travel-friendly water bottle or insulated drink container. Credit: Carl Tremblay

Everyone knows that traveling with kids means traveling with snacks. Snacks can help rescue your children from hunger and the ensuing crankiness. Trust us, those satisfied stomachs make for a much happier trip!

It’s easy to fall into the trap of grabbing something unhealthy, greasy or sugary when you’re on the go, because it’s quick and readily accessible. Skip the chips and plan ahead with grab-and-go snacks the whole family can help make.

These seven tried-and-true favorites make great quick bites your family can take on the long road trip to Grandma’s house, perfect little somethings that kids can eat in the backseat while Dad is driving them to soccer practice, or just-in-case nibbles a child can take to a friend’s house. And because kids will help make these treats, they will be able to brag that their delicious snacks are homemade.

More Zester Daily stories on kids and cooking:

» Surprise! Kids are key to stress-free family dinners

» Mother’s Day tip: Mama mia, please pass the pastina

» What the kids dragged in

» Kids won’t eat vegetables? Start with seed libraries

Main photo: Kids love making smoothies — for breakfast or an afternoon snack — because they’re quick and easy, and can be made in so many delicious options! Smoothies can also be made in advance and carried in a travel-friendly water bottle or insulated drink container. Credit: Copyright 2015 Carl Tremblay

Read More
Baby babka bites are a new twist on fruit-filled babka -- perfect for brunch, breakfast or lunch. Credit: @TheWeiserKitchen

Tu B’Shvat, Jewish Arbor Day, is a patch of green in the chilly winter ennui. This year, the holiday falls on Feb. 3, and is a celebration of the gifts of trees — and if you consider Kabbalistic interpretations, ever-renewing life.

One of the four renewal or “new years” of the Jewish tradition, Tu B’Shvat (literally “the 15th day of the month of Shvat”) marks the date from which biblical agricultural tithing, both for the priestly classes as well as to the needy, was traditionally tallied. Giving is still integral to the holiday and in 20th-century America that took on new meaning. Families added money to their pushke, the pale blue metal charity box, earmarked for planting trees in Israel.

But the holiday’s roots run deeper than collecting money to plant trees. For centuries, Tu B’Shvat’s renewal is personal as well as environmental: The fruits are symbolic for reaching higher levels on the tree of knowledge.

The traditional food is fruit

When I taught Hebrew school, I told my youngest charges that the holiday is the birthday for trees and taught them “Oh, Beautiful” instead of liturgical songs. I brought in dried fruits, the most traditional Ashkenazi treat.

A few tentatively tasted the dried tart apricots, peaches, and apples. They couldn’t have been less happy looking at a prune, no matter how many times I explained that it was a just plum. My own children were a bit more open to the fruits, but then again, they’ve always eaten from my kitchen.

Later, after a tour in culinary school, I taught adults and teens, and I upped the ante, handing out chocolate-dipped glaceed fruits, fruit gel treats — and baby babka bites studded with modern dried fruits like strawberries and tart cherries, and bursting with cardamom, cinnamon and anise.

It was an unmitigated success, and I now make baby babka bites for the holiday every year.

Deeper meanings of fruits

Many Jewish holidays foods have distinct symbolic value. The Kabbalists imbued fruit with deeper meanings on Tu B’shvat that remain today.

The expulsions of Jews from the Iberian Peninsula in the end of the 15th century disbursed a large, vibrant, intellectual community. This was long before the orthodox, conservative or reform movements and even Hassidism with its mystical elements, had taken root. The expelled Iberian Jews carried their Middle Age mysticism with them as they settled around the globe, but particularly in Sefad (Tsaft) in Ottoman Palestine/Israel, which became the seat of the movement.

That mysticism, or Kabbalistic thought, is the study of the infinite and the finite (or mortal). It delves beyond apparent meanings, past simple allegories and rules and searches for secret hidden connections, and is often diagrammed as the tree of knowledge, with branches to climb to reach spiritual higher orders.

The tree and its fruits are the overarching metaphor used to elucidate the nexus of the spiritual and physical worlds. It is not surprising then that the 16th century’s leading Kabbalistic sage, teacher and mystic, Rabbi Isaac Luria, sought greater meaning than simply enjoying fruits for Tu B’Shvat. To celebrate the holiday, a Seder service was created that focuses on renewal and personal growth, and assigned symbolic value to fruits.

Tu B’shvat Seders and other modern celebrations

Today, it is common to see Kabbala-inspired Tu B’Shvat seders held as a women’s Seder, often vegan or vegetarian – where notions of fertility, renewal and life cycles are discussed in depth. For those who do not participate in a formal seder, this holiday is an opportunity to focus on the environmental component of the day and renew their pledge for composting and planting. Jewish Food scholar Joan Nathan takes the opportunity to teach children about sustainability and food traditions on Tu B’Shvat.

Judaism, in practice and theology, has always been affected by the world around it. What I do has evolved too. Although highly specific cooked food traditions for Tu B’Shvat are rare ­ — there is no matzo ball or cheese blintzes — fruit is always on the table, Seder or not.

I do what I do every day on Tu B’shvat — I cook, write and teach. But I also donate to shelters and food banks as my green-tinged celebration. The benefit of the celebrations is spiritual nourishment. That is the gift I receive. And I give back, just like the song I taught, from “tree to shining tree.”

Main photo: Baby babka bites are a new twist on fruit-filled babka — perfect for brunch, breakfast or lunch. Credit: @TheWeiserKitchen

Read More
Passion fruit. Credit: iStock/Kesu01

It was in Hawaii that I got my first exhilarating taste of passion fruit. The Maui market vendor’s knife expertly sliced through the mauve skin at the top of the egg-sized fruit, revealing bright orange innards that reminded me of salmon roe. He quickly carved the sliced-off cap of the fruit into a scoop, and dipped it into the glistening orange mass to offer me a taste.

The first thing I noticed was the intoxicating tropical floral aroma. Then, at the first contact with my tongue, came the explosion of bright clean citrus with just enough sweetness to cut the sour. In the tangy gelatinous goo were many small crunchy seeds, which provided a nice textural contrast.

One slurpy bite led to another until the mauve skin was an empty eggshell. But I craved more, and so bought a whole bag of passion fruit, known as liliquoi in Hawaii, and snacked on them the rest of the day.

Later I learned that the passion fruit (Passiflora edulis) is native to South America, probably originating in the southern region of present-day Brazil. It was there, in the 16th century, that Spanish Catholics named it Flor de las cinco llagas, flower of the five wounds. Other missionaries expanded on this, and saw in the beautiful flower’s parts a way to teach indigenous people about the torture (passion) of Christ. The five anthers at the tip of the male parts represented the five wounds of Christ, the vine’s tendrils were the whips, the three female stigmas the three nails in Jesus’ hands and feet, and the 10 petals and sepals were the apostles, excluding Judas (for obvious reasons) and Peter (for not so obvious ones).

High in vitamins

Although the missionaries saw violence and suffering in the passion flower, its huge and elaborate blossoms have more pleasure than pain in their voluptuous beauty. The showy corolla highlights the architecture at the center, where the prominent female parts (stigmas and styles) float over the top of the male stamens. And the fruit that develops from this gorgeous flower is full of goodness — high in vitamins A and C, potassium, dietary fiber and iron.

Passion fruit in Hawaii. Credit: Terra Brockman

Passion fruit in Hawaii. Credit: Terra Brockman

For all its goodness, however, like so many plants and animals introduced into the delicate Hawaiian ecosystems, the passion fruit had invaded all of the Hawaiian islands a mere 50 years after it was introduced in 1880. Due to a plant virus, and high labor costs, the few passion fruit farms disappeared shortly after they were planted. Although there are no commercial passion fruit plantations in Hawaii today, the vines can still be found in people’s yards and in wild areas, and the fruits are used extensively in foods and drinks. During my Hawaii sojourn, I had the pleasure of drinking fresh liliquoi juice, and also indulged in passion fruit cheesecake, jelly, smoothies and margaritas.

While passion fruit grows well in California, Florida and other southern states, it generally can’t take the cold winters of the temperate zones. The one exception is the Maypop (Passiflora incarnata), which is native to North America, and is the state wildflower of Tennessee. The most cold-hardy of the passion fruit family, it grows well in zones 7-11, and even as far north as zones 5-6, if you mulch it heavily before winter.

Shop around

The name Maypop might have come about because the plant pops out of the ground in May and dies back in winter, ready to pop out again in May. Others say the name comes from “maracock,” which was the Powhatan Indians’ name for this plant.

Passion fruit.

Passion fruit. Credit: Terra Brockman

If you live in the southern U.S., especially California or Florida, you will most likely be able to find passion fruit at your local farmers market. You also have a good chance of finding them in the produce section of ethnic grocery stores. If you strike out, you can find frozen passion fruit pulp in many grocery stores, or order it online.

Or you can grow your own. The vigorous, vining plant is often used as an ornamental screen, or can provide shade cover on a pergola. With its showy flowers and delicious fruit, what’s not to be passionate about?

Passion Fruit Smoothie

The bright, strong taste of passion fruit makes it a great addition to any smoothie. It’s especially good with creamy, custardy fruits such as mango, banana or cherimoya.   Of course, you can use whatever fruits or greens you have on hand, but here’s a starter recipe.

Prep time: 10 minutes
Total time: 10 minutes
Yield: About 2 servings

Ingredients

3 passion fruits
1 banana
1 cup cubed apples, pineapples or other fruit
2 cups spinach or other greens
8 ounces coconut water, orange juice, or other juice

Directions

Cut the passion fruits in half and scoop all of the innards into the blender. Add all the other ingredients and blend. Because passion fruit has a lot of seeds, use a powerful blender at its highest speed to get a smooth smoothie.

Main photo: Passion fruit. Credit: iStock/Kesu01

Read More
Rosehips and cranberries in a bowl. Credit: Wendy Petty

Foraged rosehips are all it takes to transform an ordinary cranberry sauce into a gem for the holiday table. Rosehips really shine when combined with a bright and acidic ingredient, such as cranberries.

The cooked version of rosehip-cranberry sauce is just right with desserts such as cheesecake. When rosehips are stirred into raw chopped cranberries, the resulting relish is a delight with cheese or meats.

I will admit that by this time of year in the Rockies, there aren’t many other wild foods left to harvest. Rosehips, however, are special because they get better after a few strong frosts. These relatives of apples, with the kiss of winter, transform from simply mealy and tart into something richer and sticky-sweet, almost like wine-soaked dried strawberries.

Not only are rosehips one of the only wild edibles to forage in places that experience deep winter, they are easy enough to identify that even kids can help harvest them. Picking rosehips can be as simple as making a trip to your backyard if your garden is graced with roses. All true roses produce edible fruit. The only trick with garden roses is to be certain they have never been sprayed with any chemicals, which would render them inedible.

I prefer to get my rosehips from the wild, as it has been my experience that they have a stronger flavor. I also enjoy picking them during my winter walks, even in the snow. I take a container with me every day as I walk and pick rosehips just until my fingers get cold, sometimes not more than 1/4 cup at a time. Because they are essentially dried fruit on the plant, there’s not much of a rush to harvest. By the end of winter, the weather will have sapped out much of their flavor. But early in the season, a little snow and cold doesn’t degrade the taste of rosehips.

Rosehips in hand. Credit:Wendy Petty

Rosehips in hand. Credit:Wendy Petty

Harvesting rosehips is simple. Look for the reddest and plumpest fruit, and simply pluck them off with your fingers. I live in an arid climate, and rosehips can shrivel up hard as rocks. Those taste fine once they rehydrate, but I still seek out the ones that are like translucent rubies. When stripped from the plant, these rosehips reveal their sticky, gooey insides.

Once harvested, rosehips should be washed in a tub of water, simply to remove dirt and dust that may have been blown onto them as they aged. I then sort through them and discard any that seem damaged or discolored. As a final step, any remaining stems and dried bits of the flowering end can be cut away. But I will admit that I seldom do this, and find that it doesn’t detract from the flavor of the final product.

People with access to giant rosehips the size of marbles prepare them by cutting them in half and scooping out the innards before using the fruit. The fuzzy seeds inside of rosehips can be irritating to the digestive tract. The rosehips that grow in my area are so small that cutting them in half and scooping out the seeds would be a near-impossible task. Instead, I boil and mash the whole fruit, then press the mash through a strainer.

Rosehip-Cranberry Relish

Prep time: 5 minutes

Total time: 24 hours

Yield: 1 cup

Ingredients

1 cup rosehips, washed

3/4 cup water

1 cup whole cranberries

2 tablespoons honey, or to taste

Pinch of salt

Directions

1. In a small saucepan, combine the rosehips and water over medium heat. Let them simmer for 10 minutes.

2. Use a potato masher to crush the rosehips. This will release the fruit next to the skin and allow it to marry with the water. Continue to simmer the rosehips for another 5 minutes.

3. Pour the mashed rosehips through a strainer, and press the fruit with the back of a spoon. Fruity orange-red water should pass through the strainer, and the fuzzy seeds and skins will be left behind. Reserve the rosehips water.

4. Put the solids back into the pan, barely cover them with water, and allow them to come to a simmer. Pass the rosehips through the strainer a second time. Discard the solids left in the strainer.

5. Quickly rinse out your pan you used to heat the rosehips and return the fruity rosehip water to it. Place the pan over medium heat, and allow it to bubble until it reduces to the thickness of runny ketchup. Remove the pan from the heat, and allow the rosehip paste to cool to room temperature.

6. Meanwhile, use a food processor to grind the raw cranberries into a sandy texture.

7. Combine the reduced rosehips, the chopped raw cranberries, honey and salt. Add more honey if the relish tastes too tart.

8. Allow the rosehip-cranberry relish to sit, covered, in the refrigerator for 24 hours before using it. This will allow the cranberries to soften, and all the flavors to meld.

Rosehip-Cranberry Sauce

Prep time: 5 minutes

Total time: 30 minutes

Yield: 1 cup

Ingredients

1 cup whole cranberries

1/4 cup sugar

Pinch of salt

1 1/2 cups water

Reduced rosehip paste

Directions

1. Follow steps 1-5 for Rosehip-Cranberry Relish to create a reduced rosehip paste, set aside.

2. In a small saucepan, combine the whole cranberries, sugar, salt and water. Bring the heat up to medium, and cook the cranberries until they pop and slouch, about 10 minutes.

3. Mix together the cooked cranberries with the reduced rosehip paste. Allow the sauce to cool to room temperature before refrigerating.

Main photo: Rosehips and cranberries in a bowl. Credit: Wendy Petty

Read More
The atavistic impulse to make mince pies is strong in British homes. Credit: Clarissa Hyman

“Mince around the World” is probably one of the worst names ever for a cookbook, yet it was discussed in all seriousness by an editor of my acquaintance a few years ago. For non-British readers, let me explain: Mince is what you folks the other side of the pond call “ground.” Not that “Grind around the World” would be much better.

Christmas mince pies would, of course, would be a feature in such a volume, although the beef that was once an essential component of the pastry has long been jettisoned from the ingredients list. In Britain, “mince” means ground meat, and “mincemeat” refers to dried fruit, nuts, candied peel, sugar, spices, suet and brandy or rum, chopped into a mixture that is used as a filling for small, round covered pies.

The latter word did originally mean finely shredded beef — indeed they commonly “made mincemeat” of unlucky knaves back in the 17th century — and it was general practice from the Middle Ages onward to add spice and fruit to meat. In her brilliantly researched “Great British Bakes,” Mary-Anne Boermans notes that Esther Copley in 1838 included five different recipes for mincemeat in her cookbook, the main ingredients being beef, tripe, neat’s tongue, eggs and oranges.

The meat content gradually died out over the centuries, especially with the advent of refrigeration, which took away the need to preserve meat by other means. The tradition survived longest in the sheep-rearing districts of northern England, where lamb or mutton was preferred to beef. The last vestige is the use of beef suet, although today’s mincemeat is increasingly vegetarian-friendly. Not that this is entirely new either — Hannah Glasse (1747) gives a recipe for Lenten mincemeat that has neither sugar nor suet, although it does include hard-boiled eggs.

Christmas tradition of mince pies

The atavistic impulse to make mince pies is still strong in British homes from the first rendition of “White Christmas” until you break your January diet. In 1662, Samuel Pepys celebrated “Twelfth Night with a dish of 18 “mince pies” (aka “Christmas pies”).

It is still common practice to have a standby tin of pies ready to offer passing mailmen, window cleaners and garbage disposal executives. In Yorkshire, they used to say if you didn’t accept a mince pie when offered, you risked a run of bad luck. There was also an old country belief there that the original mincemeat consisted of 13 ingredients representing the 12 apostles and Christ himself. Another old Yorkshire tradition, quoted in “The Oxford Companion to Food,” was that it is incorrect to eat mince pies before Christmas, but to eat one in a different house if possible on each of the 12 days of the season of Christmas — in order to bring 12 happy months.

Alas, I have to break it to you that unless you have been frightfully well-organized and have remembered to make your mincemeat far enough in advance for the flavor to mature, it is now too late for homemade. Still, there are good ready-made brands in the shops — but hurry, because you won’t be the only one who has just thought about it. Likewise with the pastry. There are various schools of thought as to whether this should be shortcrust, puff or flaky. The choice is yours, as is the decision whether to make your own or use ready-rolled.

For many families, Christmas simply isn’t Christmas without a plate of mince pies on hand. Even if you hate them or no one ever eats them, you’ve simply got to have them. It’s the law. Santa says so.

mince7

mince7
Picture 1 of 5

Mincemeat refers to a mixture of dried fruit, nuts, candied peel, sugar, spices, suet and brandy or rum. Credit: Clarissa Hyman

Classic Mince Pies

When using ready-made mincemeat, you can always perk it up with a splash of rum or brandy and/or some extra citrus zest. This recipe is based on one by Annie Bell in her triple-tested “Baking Bible.”

Prep time: 1 hour, 30 minutes

Cook time: 30 minutes

Total time: 2 hours

Yield: About 24 servings

Ingredients

3 1/2 cups all-purpose flour

1/2 cup butter, chilled and diced

1/2 cup lard, chilled and diced

1 cup sifted confectioners’ sugar

1 egg yolk

A little milk

Superfine sugar, for dusting

About 2 cups mincemeat

Directions

1. Briefly process the flour, butter and lard so it becomes crumb-like.

2. Add the confectioners’ sugar and pulse again.

3. Add the egg yolk and enough milk to bring the dough together in a ball.

4. Wrap in plastic wrap and chill for at least one hour.

5. Preheat the oven to about 375 F (190 C).

6. Grease two 12-hole shallow tart tins (or use nonstick).

7. Thinly roll out two-thirds of the pastry on a lightly floured work surface. Use a 3-inch fluted pastry cutter to cut circles. Place in the trays and fill with a generous spoonful of mincemeat.

8. Roll out the trimmings and remaining pastry and cut circles with a 2 ½-inch fluted cutter. Brush the rim of the pies lightly with milk, lay the lids on the tops and gently press the edges together.

9. Dust with the superfine sugar and bake for 15 to 20 minutes. Keep an eye on them so they don’t go much beyond the pale gold stage or the rims will start to harden and burn.

Tip: They can be stored in an airtight container for up to a week. They can also be frozen.

Main photo: The atavistic impulse to make mince pies is strong in British homes. Credit: Clarissa Hyman

Read More
Cranberry sauce. Credit: Harriet Sugar Miller

As you’re simmering your cranberries with sweetness this holiday season, you can thank Mother Nature for their astringent qualities.

The compounds that produce the cranberry’s bite — their proanthocyanins (PACs) — not only ward off enemies such as small animals and insects but provide possible health benefits for us human predators.

PACs in cranberries have extremely strong chemical bonds, says Amy Howell, Ph.D., a research scientist at Rutgers University. Instead of being broken down and absorbed into the blood, they appear to travel intact and take their benefits with them, to various parts of your body.

While cranberry juice’s ability to efficiently fight infections has been called into question, Jeffrey Blumberg has done research to identify why there may be conflicting results, and Howell is among those who suggest potential health benefits in areas such as these:

  • Stomach and bladder: You may already be familiar with how cranberries are reported to benefit these organs. PACs bind to harmful bacteria that cause ulcers and urinary tract infections and thus keep those bugs from adhering to the stomach lining and bladder walls. If the bacteria can’t stick, then they can’t multiply and cause damage, Howell says. “Thus, they harmlessly leave the body.”
  • Mouth: The same action happens here. PACs can help bind bacteria that contribute to decay and gum disease.
  • Intestines: But it’s new research on how cranberry’s PACs behave in the gut of model animals that’s getting berry scientists  excited. PACs can improve the bacteria in the colon,  Howell says, and compounds produced by those bacteria have far-reaching effects on your health.

“A top story on cranberry right now, just published in a very prestigious journal [Gut], is beautiful evidence for how compounds in cranberries — PACs in particular — act in the gut,” says Mary Ann Lila, director of the Plants for Human Health Institute at North Carolina State University.

Fermentable fiber and your health

When it comes to fiber, “fermentable” is the latest buzzword. Once foods have been digested in the small intestine, the parts that aren’t digestible — their fiber — then travel to the large intestine. There, healthy bacteria feed on certain plant fibers and ferment them into important fatty acids. In turn, those fatty acids get absorbed into the blood and help control blood sugar, appetite and inflammation. They also help enrich your gut lining, which acts as a barrier to keep harmful particles from leaking out or in.

Some plants provide the raw materials for producing those good bacteria. They’re called “prebiotic” because they are prequels to healthy probiotic bugs.

Amy Howell at cranberry harvest. Credit: Emily Bittenbender.

Amy Howell at cranberry harvest. Credit: Emily Bittenbender

And that’s where cranberries come in. “The fiber in cranberry skins serves as a prebiotic to help establish colonies of probiotic bacteria,”  Howell says. In addition, she is researching the possibility that cranberry’s PACs may help keep harmful bacteria such as E coli from invading the gut.

“This is very, very, very exciting stuff,” Lila says. “The cranberry PACs were able to create a healthy population of gut bacteria in those animals and protect against obesity, insulin resistance and inflammation caused by a poor diet,” she says.

In addition to PACs, cranberries have about 150 healthy compounds, as identified in research led by Jonathan Bock and Howell on esophageal and pharyngeal cancer — vitamins C and E; anthocyanins, which act as antioxidants and give them their vivid color; quercetin and myricetin, which bind minerals (iron and copper) that promote oxidation. Howell suggests that many of the compounds in cranberries may protect DNA from damage caused by oxidation and help guard against inflammation in body tissues beyond the colon.

  • Cardiovascular system: Research suggests that regularly consuming cranberry products “can reduce key risk factors for heart disease,” says Howell, by reducing inflammation and oxidation of harmful LDL cholesterol and by increasing good HDL cholesterol and the flexibility of arteries.
  • Brain: Scientists think that some of these anti-inflammatory compounds may also protect the brain against damage caused by stroke or aging, Howell says.
  • Cancer: Preliminary studies, all done in lab animals and cell cultures, suggest that cranberry’s compounds have the potential to inhibit tumor growth of some types of cancer, but much research remains to be done, suggests Howell.

If you’re still stirring those cranberries, you may be wondering whether all that cooking will destroy their healthy benefits. Howell suggests that “cranberry PACs are not seriously damaged by cooking or processing.” But other health-promoting compounds may be damaged by heat, and the effects of cooking on foods “is an area that needs considerably more research,” says Ron Prior, a research chemist at the University of Arkansas. In general, harsh cooking methods will result in degradation.

Cranberries in bowls. Credit: Holly Botner / Jittery Cook

Cranberries in bowls. Credit: Holly Botner / Jittery Cook

With all the scientists out there investigating berries, the dream is that there will be a verdict on cranberries by next season’s holidays. For this year, however, we’re sticking to a quick cooking method — in hopes of pleasing some hungry guts. Should we tell them about the microbes?

Quick Cranberry Sauce, with healthy bugs

Courtesy of Reveena Rothman-Rudnicki/ Raveena’s Kitchen

Prep time: 5 minutes

Cook time: 5 minutes

Total time: 10 minutes

Yield: 8 servings, 1/2 cup each

Ingredients

4 cups fresh cranberries

1 cup water

1 teaspoon cinnamon

2 oranges, juice and zest

1 teaspoon grated ginger

4 to 6 tablespoons maple syrup

Handful pecans

Directions

1. Put cranberries and water in a medium saucepan, cover and bring to a boil. Lower heat and simmer for 3 to 4 minutes.

2. Take off heat. Add cinnamon, orange juice and zest, ginger and maple syrup. Sprinkle pecans on top.

3. Cranberries have no sugar, so you do have to sweeten them. Start with 4 tablespoons, let the dish sit for a while, then decide whether you want more.

Main photo: Cranberry sauce. Credit: Harriet Sugar Miller

Read More
Quinces on a tree. Credit: iStock

Now is the season of quinces: Fruit that is delicious in both sweet and savory dishes, is easily preserved, and one that enhances a room with an unmistakable yet delicate fragrance. Just two years ago, quinces seemed to be the forgotten fruit: They were difficult to buy, considered hard to cook, and few people grew the trees. Happily, at least in Britain, this seems to be changing.

Although still not common, quinces are now reasonably easy to buy in season and nurseries are seeing increased interest in the trees. For many hundreds of years in Britain, quinces were more popular than apples because cooked fruit, in general, was regarded as safer to eat. This was because the glut at harvest time led people to overindulge and become ill.

Quinces may never recover their place at the top of the table, but they do deserve to be more widely used. (This piece’s co-author, Jane McMorland Hunter, co-wrote “Quinces, Growing and Cooking,”  just published by Prospect Books.)

The best way to ensure a supply of quinces is to grow your own. The trees are attractive, with beautiful blossoms in spring, and compact enough to fit in most gardens. Failing that, the fruit can be bought from greengrocers, farmers’ markets and even the better supermarkets. Quinces’ appearance can vary wildly, from huge immaculate fruits from the Middle East to small, misshapen and blemished specimens. The latter may not look so appealing, but they will probably have come from a local grower and the flavor could be even better. You should avoid fruit that is obviously bruised, but a few blemishes on the skin rarely matter.

A secret weapon for stewed meats

Quinces usually need to be cooked before they are eaten. The raw fruits tend to be rock solid and sharp tasting, but cooking softens the flesh and gives it a pinkish hue. The natural acidity is easily tempered and is actually an advantage in many dishes.

Quinces and a bottle of homemade ratafia.  Credit: Jane McMorland Hunter

Quinces and a bottle of homemade ratafia. Credit: Jane McMorland Hunter

It counteracts the greasiness found in fatty meats, game in particular; quinces can be served in slices with the meat or as an accompanying sauce. In Britain, quinces were traditionally served with partridge, and in Germany and South Africa, quince sauce is served with pork and mutton instead of apple or mint. The fruit complements Middle Eastern tagines and stews and also goes well with cheese — not just as the well-known combination with Manchego, but blue cheeses and the sharper goat’s cheeses too. Membrillo, or quince paste, is the most widespread preserve, but quince jam, jelly and even curd is delicious.

In puddings or cakes, they can be used to replace or supplement apples or pears in almost any recipe, bringing a deliciously different taste. Equally, if you don’t have enough quinces for a recipe you can always make up the difference with apples. The quince’s sharpness means you can make wonderfully rich desserts with no danger of the sweetness becoming cloying.

There is a surprising amount of juice in the fruits, and drinks made from quinces range from delicious cordials to potent liqueurs and even wine. You can round off any meal with quince confections. They can be made into delicate, subtle chocolates or rich, gooey sweets.

Finally, a word of warning before you start cooking. Quince seeds, like apple seeds, are poisonous, containing tiny amounts of cyanide. You would need to eat an awful lot to actually do yourself any harm, but you should remove them at some stage in cooking.

Ratafia

Look in almost any reference book and you will find a different definition of ratafia: a spirit infused with almonds or fruit used to toast a deal or bargain, a 19th century English biscuit or a French aperitif made from grape juice and brandy. It frequently appears in Georgette Heyer’s original Regency romance novels, where it is a drink enjoyed by the ladies, but scorned by the gentlemen of the time.

Even the origins of the word are obscure, attributed variously to French Creole or Latin. The definition we like best is that it was the liqueur drunk at the ceremonies ratifying European treaties from the 15th century onward. The name could come from the Latin rata fiat (let the deal be settled). The liqueur usually consisted of fruit juices, kernels or nuts soaked in a sweetened brandy base, with almond flavoring being particularly popular. The recipe below is based on one in “The Modern Cook,” written by Vincent la Chapelle in 1733.

Prep time: 5 minutes

Cook time: 35 minutes, plus cooling and steeping time

Yield: 750 milliliters

Ingredients

2 large, ripe quinces (about 1 1/2 cups)

1/4 cup caster sugar

Pinch of cinnamon

1 whole clove

1 whole white or black peppercorn

1 1/2 cups brandy

1/2 cup almonds, blanched for 2 minutes and skinned

Directions

1. Cut the quinces into quarters or eighths lengthwise, depending on their size, and put through a juicer. The original recipe suggests that you grate the fruit, put it in a cloth and “squeese it with all your Might,” but this is extremely hard work. If you end up with much less, or much more, than 1 1/2 cups of juice, simply adjust the other ingredients in proportion.

2. Put the juice in a pan, bring to the boil and then remove from the heat and allow to cool.

3. Put the sugar, cinnamon, clove and peppercorn into a pan with ¼ cup water and heat gently until the sugar has dissolved. Remove from the heat and allow to cool.

4. Pour the juice, brandy and sugar solution into a bowl and stir so that the three combine. Add the almonds, if using. Pour into a jar, seal and leave in a cool, dark place for two to three months.

5. Strain the liquid through a muslin cloth. Do not squeeze the cloth, as you want the liqueur to be as clear as possible. Finally, decant into a bottle and seal; as Vincent la Chapelle puts it, “bottles stopped very close” will keep almost indefinitely.

Main photo: Quinces on a tree. Credit: iStock

Read More
Mushroom galette. Credit: Dreamstime

Fall is apple and late-peach season, and I’m lucky enough to live in New England, where you’re just as likely to find this late-season bounty while bumping up against a laden fruit tree in someone’s yard than you are in the supermarket.

At our house, most of this fruit is destined for pies or, more often, Tarte Tatin, leading me, each fall, to begin my driven pursuit of the perfect crust recipe.

This year I think I’ve found it, and it’s neither pie nor tatin at all: It’s the galette.

I’m happy to be reacquainted with this old friend from my culinary school days. The hallmark of a galette, a classic French short pastry, is a buttery, crispy crust that is far superior way to combine pastry and filling in perfect proportions.

Galettes, also called crostate in Italian, also offer freedom to experiment, because the crust is not sweetened, which makes it versatile enough to encase in sweet or savory fillings. The free-form butter crust is rolled out into a round shape, mounded with fruit or other ingredients and then folded up around the filling.

Keeping a galette dry

In addition to apples and peaches, berries, plums, quince and pears all work equally well in a fruit galette. To retain the flakiness of the crust, I like to dust the filling generously with cornstarch to thicken the liquid released while cooking — liquid that will turn the beautifully crisp galette crust into a soggy mess. This is a good method for most fillings.

Another foolproof way to keep the tart in top shape is to sprinkle a mixture of ground almonds and sugar on the rolled-out dough before adding a sweet filling or a grated hard cheese mixture for savory fillings.

Roll and freeze

As impressive as a finished galette looks, it’s easy enough to make ahead. Rolled-out galette pastry freezes well and can be defrosted in the refrigerator.

Simply roll out the dough between two pieces of waxed paper to the desired circumference — usually about 18 inches around, depending on how far you’d like to fold the dough over the filling — then fold gently in half and place in a gallon-sized zip-top bag and freeze.

All-Purpose Galette Crust

Prep Time: 15 minutes

Yield: Makes 1 crust

Ingredients

1½ cups all-purpose flour

¼ teaspoon salt

1½ sticks of cold butter, cut into small cubes

¼ to ⅓ cup ice water

Directions

1. Place the flour and salt into the bowl of a food processor outfitted with a metal blade and pulse once or twice to combine.

2. Add the butter and continue pulsing in short bursts until the mixture is coarse and the butter chunks resemble small peas. Alternatively, you may whisk the flour and salt together in a medium bowl and use a pastry cutter or fork to crumble in the butter.

3. Add half the water and pulse in a few more short bursts, until it comes together in a ball. Add more water as necessary to achieve this. If mixing the dough in a bowl, gradually add the water while mixing lightly with a wooden spoon until the dough just comes together in a ball.

4. Remove the dough from the bowl and place onto a piece of parchment or waxed paper that has been lightly dusted with flour. Dust the top of the dough ball with flour as well.

5. Roll out the dough to a circle about 18 inches wide. Place the rolled-out dough into the refrigerator for 10 minutes before filling.

6. If freezing for use later, place another piece of parchment or waxed paper on top of the dough and gently fold it over. Place into a gallon-sized zip-top bag and freeze for later use. Defrost in the refrigerator before filling and folding. You may have to gently press together the dough if it has cracked along the fold.

Fruit Galette

Prep Time: 25 minutes

Cook Time: 30 to 40 minutes

Total Time: 55 minutes to 1 hour

Yield: 4 to 6 servings

Ingredients

Fruit galette. Credit: Ramin Ganeshram

Fruit galette. Credit: Ramin Ganeshram

6 medium Granny Smith apples, peeled, cored and sliced into 6 pieces; or 6 medium peaches or plums, halved, pitted and sliced into 6 pieces; or 2 cups mixed raspberries and blackberries

⅓ cup white sugar

2 teaspoons cornstarch

½ teaspoon cinnamon

⅛ teaspoon nutmeg

¼ cup almonds

¼ cup white sugar, plus more for garnishing pastry

2 tablespoons flour

1 rolled-out galette dough (see recipe above)

Directions

1. Preheat oven to 400 F.

2. In a medium bowl, combine the cut-up fruit, sugar, cornstarch, cinnamon and nutmeg and mix well. Set aside.

3. In a food processor outfitted with the metal blade, combine the almonds, sugar, and flour. Pulse to a fine powder.

4. Sprinkle the almond and sugar mixture in the center of the rolled-out galette dough. Leave a 2- to 3-inch border of plain dough.

5. Arrange the fruit in concentric circles in the middle of the dough, on top of the almond mixture, working your way outward. Or  gently spread the fruit in the middle of the dough, on top of the almond mixture. Leave a 2- to 3-inch border of plain dough.

6. Fold the dough forward, pleating it as necessary so it lies flat. Most of the fruit will be exposed once the dough is folded.

7. Sprinkle the edges of the galette pastry with sugar and bake for 30 to 40 minutes or until golden and crispy. Cool slightly and serve with whipped cream or vanilla ice cream if desired.

Tomato Galette

Prep Time: 25 minutes

Cook Time: 30 to 40 minutes

Total Time: 55 minutes to 1 hour

Yield: 4 to 6 servings

Ingredients

Tomato galette. Credit: Ramin Ganeshram

Tomato galette. Credit: Ramin Ganeshram

2 cups grape tomatoes, sliced in half lengthwise

½ teaspoon fresh oregano

1 tablespoon olive oil

½ teaspoon sea salt

½ teaspoon freshly cracked pepper

2 teaspoons cornstarch

¼ cup grated Parmesan cheese, plus extra for garnishing pastry

2 tablespoons flour

1 rolled-out galette dough (see recipe above)

Leaves from two sprigs fresh thyme

1 tablespoon chopped fresh parsley

Directions

1. Preheat oven to 400 F

2. In a medium bowl, combine the tomatoes, oregano, olive oil, salt, pepper and cornstarch. Mix well and set aside.

3. In a small bowl, stir together the Parmesan cheese and flour and set aside.

4. Sprinkle the Parmesan and flour mixture in the center of the rolled-out galette dough. Leave a 2- to 3-inch border of plain dough.

5. Arrange the tomato mixture in the middle of the dough, on top of the Parmesan mixture. Leave a 2- to 3-inch border of plain dough.

6. Fold the dough forward, pleating it as necessary so it lies flat. Most of the tomatoes will be exposed. Garnish the pastry with extra Parmesan cheese

7. Bake for 30 to 40 minutes or until golden and crispy. Garnish with thyme leaves and parsley. Serve warm

Mushroom Herb Galette

Prep Time: 25 minutes

Cook Time: 30 to 40 minutes

Total Time: 55 minutes to 1 hour

Yield: Makes 4 to 6 servings

Ingredients

4 cups assorted mushrooms, chopped roughly

½ teaspoon fresh thyme leaves

1 tablespoon olive oil

½ teaspoon sea salt

½ teaspoon freshly cracked pepper

2 teaspoons cornstarch

¼ cup grated Asiago cheese, plus extra for garnishing pastry

2 tablespoons flour

1 rolled-out galette dough (see recipe above)

Leaves from two sprigs fresh thyme

1 tablespoon freshly chopped parsley

Directions

1. Preheat oven to 400 F

2. In a medium bowl, combine the mushrooms, thyme, olive oil, salt, pepper and cornstarch. Mix well and set aside.

3. In a small bowl, stir together the Asiago cheese and flour and set aside.

4. Sprinkle the Parmesan and flour mixture in the center of the rolled-out galette dough. Leave a 2- to 3-inch border of plain dough.

5. Arrange the mushroom mixture in the middle of the dough, on top of the Asiago cheese mixture. Leave a 2- to 3-inch border of plain dough.

6. Fold the dough forward, pleating it as necessary so it lies flat. Most of the mushrooms will be exposed. Garnish the pastry with extra Asiago cheese

7. Bake for 30 to 40 minutes or until golden and crispy. Garnish with thyme and parsley. Serve warm.

Main photo: Mushroom galette. Credit: Dreamstime

Read More