Last Sunday on the January 20th I was walking down in an Oriental-resident district in a desperate search for this golden fruit — Quince. The air was freezing, the street was deserted, I trembled despairingly, “at least any shop is open today…” I believed in my understanding of this city, so as you try your best, you will get what you want at the end. But this time Berlin didn’t make her offer. Although I tramped all the Sunday-opening supermarkets and the possibilities of street markets, seemed quince doesn’t like cold wave as much as human beings, neither the fruits nor the street markets were seen. So I had to postpone the cooking for the quince recipes until I finally found some in the middle of this week, at Leopoldplatz where is famous for the Turkish vegetable-fruit vendors and the aggregating habitation of foreign students. I had never bought quince before as it feels so inaccessible despite its familiar appearance. A quince resembles pear but much harder and scents sweeter. I know now after reading your recipe how this rock-hard fruit should be treated in kitchen.
Since I couldn’t stick to the letter of the cooking dates, first on Saturday, a blessed rare winter sunny day, I welcomed my best VIPs May and Nather couple for Browning meat and more quinces( January 21). A very happy day full of laughter and food, from bright to dark.
Quince and apple tart
It is such a delicate recipe. Three sorts of sugar are used for each layer. Maple syrup emphasises the fruity note by its caramel scent. Caster sugar put the decent sweetness in the crust. Due to the coarse grain of Demerara sugar, the texture of the crisp top is enriched to another level. The baking result is just as the recipe describes,” Just two quinces in an apple pie are enough to imbue the entire filling with their scent and flavour.” Comes with a cup of tee, Tasty!
Quick, mildly spiced beef
If I could ever well master the cooking length of beef! Either NOT too long or long ENOUGH can keep the quality of tenderness of beef. I reached a perfect seasoning of this dish but failed in the meat quality. Chewy chewy, however super suprised with the result from the first introduced Indian mix spice – garam masala! Wanna go Indian? Cook with this!
Baked quince with orange and mascarpone ginger crunch
Christmas has been over for a month and we started to bake ginger biscuits just now. Grate fresh ginger, grate cinnamon stick, mix with flour, butter, egg and sugar. Roll out the dough and prepare some motive cutters. Jingle bell, evergreen, snowman, wooden horse are all obviated. Some are just formed freely for crushing later on. I have gotten some blood oranges for extra pinky hue added to the amber main part. While the quince is baking in the bath of orange juice, cinnamon and vanilla, the kitchen air is permeated with deep wooden fragrance. It is room mist rather than food. Take a deep breathe, nose always eats earlier than mouth.