Today I bought a jar of Quince Jam -- not always easy to find -- as I knew I'd soon be needing it for one of the recipes I
make for the holidays.
Fruppa Jam, made in Turkey |
I returned home and dug through the cookbooks to locate More Home Cooking: A Writer Returns to the
Kitchen, by Laurie Colwin (one of my favorite cookbook writers) to find two recipes -- Country Christmas Cake and Spiced Beef.
I was introduced to Colwin through her articles in Gourmet
Magazine back in the early 1990s. She combines the best of food writing with
down-to-earth recipes that produce food people actually want to eat. Unfortunately, Colwin died unexpectedly in 1992, from a heart attack
at the age of 48.
Even if you are not "into" cookbooks, recipes or food, this article by Colwin is worth your time to read: smart, witty and entertaining.
Note: If you aren't a fruitcake fan you may not like Country Christmas Cake. I find there's no in-between: you either love or detest it. ALSO, the last time I made the cake I used a combination of dried fruits such as cranberries, apricots, currants and golden raisins to equal the 2-1/2 pounds raisins called for in the recipe).
Note: If you aren't a fruitcake fan you may not like Country Christmas Cake. I find there's no in-between: you either love or detest it. ALSO, the last time I made the cake I used a combination of dried fruits such as cranberries, apricots, currants and golden raisins to equal the 2-1/2 pounds raisins called for in the recipe).
Here, then, is the article from More Home Cooking, reprinted in its entirety:
How to Face the Holidays - Laurie Colwin
When Thanksgiving has passed and the leaves are off the
trees, the harried modern person looks to the winter holidays like someone
slumped across a railroad track contemplating an oncoming train.
Now matter of what persuasion you may be, the idea of
Hanukkah or Christmas with New Year’s Eve to follow is enough to fill the most
cheerful heart with dread: shopping, wrapping, hiding presents, going to the
post office and standing on line forever, trying to get a taxi in the freezing
cold to bring home the ingredients for a festive meal, and so forth.
The older I get, the more I shrink from the frenzy and hype
and the potlatch aspect of present giving. I yearn for some simpler time when
people gave each other jars of homemade jam and hand-knitted mittens.
Lately I have begun to think less of holiday and have turned
my attention instead to the idea of winter, of trying to fill the house with
good things to feed the unexpected guests who always turn up. I want to make a
gesture toward that longed-for simpler time by producing something that is made
only once a year. After several seasons of trial and error, I have found two
splendid things. They look daunting but are actually easy. There is nothing
else like them. They must be made by hand. And they cannot be bought.
Both of these items come from English cookbooks. One is the
Country Christmas Cake from Jane Grigson’s English Food, a book I could not
live without, and the other is the Spiced Beef for Christmas from Elizabeth
David’s Spices, Salt and Aromatics in the English Kitchen. (the latter recipe
was also reprinted in her Omelette and a Glass of Wine.)
Credit: amazon.com |
Credit: amazon.com |
Although these are
classic Christmas recipes, they can be enjoyed by anyone who is not, in the
case of the beef, strictly kosher. They are splendid winter foods: rich, cheering,
and full of flavor. The act of making them gives a person a proper holiday
feeling. The act of eating them makes one realize the limitations of language:
Magnificent, sublime, transcendent all come to mind but fall short.
Both must be fixed in advance. The beef should be prepared
ten days before it is to be cooked, and the cake has to be baked in November
(October is even better) or very early December and then kept in a tin to
mellow.
Credit: about.com |
The only complicated thing about Country Christmas Cake is
the list of ingredients. Once these are assembled, the whole thing is, so to
speak, a piece of cake.
On a Friday or Saturday night (this is a good cake to make
on a weekend when there is a little more time), chop up fine: 2-1/2 pounds
mixed raisins, pitted prunes, and dried figs; 2 ounces candied peel; 2 ounces
candied cherries; and 3 ounces candied or preserved ginger. Add the grated
zests and juices of 1 large orange and 1 large lemon. 1 tablespoon of bitter
orange marmalade, and 1 tablespoon of apricot jam. Add 1 cup of stewed apple
(applesauce will do) and 2 tablespoons of sweet Sherry. Mix, cover, and leave
overnight.
The next day, sift together 3 cups flour and 1 teaspoon each
of ground cinnamon, ground ginger, baking powder, nutmeg, ground cloves and
allspice. Cream ½ pound of butter with 1 cup of dark brown sugar until fluffy
and beat in 4 eggs, 1 at a time, and 1 teaspoon of vanilla. Mix the fruit and
flour alternately into the butter, brown sugar, and eggs.
Line the bottom and side of a deep 10-inch springform pan
with 3 layers of parchment and pour in the batter. Bake at 325 degrees F. for 2
hours and then at 300 degrees F. for another 2 hours. If your oven temperature
is unstable, check it frequently. Take the cake out of the oven, pierce it all
over with a skewer, and pour over it 1 tablespoon whiskey or brandy. Leave it
to cool in its pan, then remove it, peel off the parchment, wrap the cake in
wax paper, place it in an airtight tin, and leave it in the pantry for at least
a month to take care of itself.
When the time comes to decant the cake, it is traditional to
glaze it with some nice jelly (I like quince) and cover it with marzipan, which
Jane Grigson suggests you make yourself. For beginners, however, the stuff in
the 7-ounce tube works fine. Roll it out, cut it to fit, and you will find that
it sticks to the cake in a very satisfying fashion.
Although this cake can be served with nothing else on it, it
is also traditional to cover the marzipan with royal icing, an easy icing that
can be found in any basic cookbook. You frost the cake the day before you eat
it. The top layer will get ever so slightly hard and then give under the teeth,
and one day’s rest will take the intensity of the sweetness from the icing.
Last year my daughter and I decorated our cake with swags,
marzipan flowers, silver and gold dragees, and sugar crystals. It was quite a
sight – a kind of demented-looking pile of icing.
Country Christmas Cake has a rich, deep taste, as
complicated as a brocade or tapestry, and makes a person think of those
magnificent aged Sauternes. It is sauve, intense, and delicious down to the
last crumb. Most impressive is the fact that you have made this gorgeous,
amazing, traditional cake yourself from an ancient recipe. Hands down, it is the
best I have ever made – and also the best I have ever eaten. And because it is
so rich, you serve it in tiny slices, so there is lots left for the deserving
cook to enjoy in the afternoon
To be continued tomorrow with the Spiced Beef recipe. An image of the dish may be seen at Bakeeerina's Flickr photostream
My previous post about Laurie Colwin
My previous post about Laurie Colwin
I am not a fruit cake fan although I love the idea of it because it makes me think of christmas. I actually prefer though mince pies. Thank you for your lovely post...you made me think of Christmas! Happy Wednesday Sanda!
ReplyDeleteIt is indeed a beautiful cake and very good if one likes fruitcake! The mince pies are something I never learned to appreciate. Do you make your own mince or use the canned version?
DeleteThat cake looks wonderful. I am a big fan of Quince Jelly, but never tried the jam. I don't recognize that brand. Is it from Big Lots? I keep thinking that I'll find a ripe Quince to try one of these days, but so far all I've seen have been still on the trees waiting to ripen. I have been told by my friend who owns the Quince trees (in Portland, Oregon), that much like the Persimmon, you don't want to eat a Quince until it's ready.
ReplyDeleteYes, the jam is from Big Lots, one of my favorite shops to find specialty foods! I could spent $100 there on specialty "junk."!! I think your friend is right, and I've read that quince is absolutely inedible until sweetened. Also very hard and difficult to cut up. I planted a quince tree three years ago. It has a few blooms each year but forms distorted fruit that never grows beyond the size of a dime. This year, it bloomed in September, way too late. I think my tree is confused! I just had to taste that jam today! Very good!
DeleteI haven't seen quince jam in the stores. We buy Membrillo (quince paste)from a local Spanish import store and serve it with Manchego(a Spanish cheese). Makes a nice little appetizer.
ReplyDeleteI like a good fruitcake well enough for one or two slices during the holidays, I'll bet the one you feature is delicious.
Darla
That sounds delicious as an appetizer. I haven't seen quince paste; maybe a Spanish specialty? (Nor am I familiar with the cheese you mention). I love trying new food items so I'll be on the lookout!
DeleteDo you think you might try this recipe?
We have quince cheese in the gourmet shops,love Quince jelly on fresh spelt bread yummie!
ReplyDeleteMy MIL made all her own jams/marmalades delicious smells from her kitchen.Ida
Quince cheese! Never had that; sounds interesting. I once had spelt bread but don't often see it offered for sale where I live.
DeleteYour MIL must have been a chemist in the kitchen. I don't have much luck with making jams/marmalades. I suppose it's an almost dying art.
I guess you know how I feel about recipes (; I just couldn´t do it, I couldn´t .
ReplyDeleteI raise my riding helmet for you! It must be so lovely at your place at Christmas time!
Well that's OK Mette; to each her own. All of us are different. I sometimes wonder why I bother with many of the treats I prepare for Christmas, but something deep inside me makes me bake and cook and decorate. I think it's my way of TRYING very hard to get in the holiday mood! My heart is not always in it, but I force myself.
DeleteSanda, thankyou for posting the Christmas cake recipe, which I have printed out immediately; it is very similar to one I used to make, then I lost my recipe! So thankyou for bringing it back to me. The main difference is the Quince jam, which I have never tried. I'll be looking out for it now. I always used marmalade and/or apricot jam. I love Christmas cooking!
ReplyDeleteThe recipe calls for quince JELLY, but I have used apricot jam, and after I found the quince JAM, I decided to give it a try this year (first time). Either would work, as would the orange marmalade. Will you be starting your cake soon? I think I'll get my ingredients together this weekend and get it made before Thanksgiving. The longer it ages, the better!
Delete