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Symphony
This event's Symphony topic was either a silly story or a great kitchen discovery from the summer holidays. Enjoy giggling your way through just a taste of our time of Symphony together at this event.
Margaret's 'great kitchen discovery': Just 2 days before leaving on vacation to the states I took a positive pregnancy test. Yes! We are expecting #4 …unexpectedly! My love for health and the kitchen has prompted me to be dedicated to making "full meal deals" for the family. But this summer's pregnancy, along with other factors that also have had much weight, I have released myself from this position of 'queen of the kitchen' for a season. So, 'fast food' (i.e. pasta, IKEA meatballs, cold meals in general) has been my success in my kitchen since, and I am feeling so free and relaxed from unnecessary burdens of 'new and creative' every day. Quite a success story for someone who fights the battle of perfectionism. smile!
Tone wrote to us: Silly stories from the summer? Well I can tell you that we had fish cakes for too many days in a row after some serious fishing in Lofoten. My husband is a complete gadgeterian, and (of course) he has a food processor in the boat. So when we had eaten all the fresh fish (marinated, boiled and fried) we could the first day, in the evening he made fish cakes for a whole army. Of course, when you fry fishcakes the smell remains for several days....and finally I threw quite a few back into the sea......Recycling is a very nice thing to do, I hear... And then we started to fish again....
Lindi revealed that the many languages of the household, and a warm summer evening, and a new and loud coffee machine created some miscommunication between her and her husband. Her story is that she heard him say to 'turn it off.' So she obediently closed the window. Shortly after her bewildered and VERY wet husband came in, who thought he had communicated to 'turn off the water to the garden hose.' At least the grass is greener and the coffee is tastier!
Christine dramatized the "sinking of the canoe" episode with husband and 3 children aboard in the middle of the lake where they were camping. Demonstrating her shock and preparation to jump in the water to rescue her frantically screaming family, we all waited in anticipation. But her husband fully geared in a life jacket as well, just stood up waist deep and began plucking children and oars out of the water. After wading over to the shore, emptying the boat of water and filling it again with valuables, they continued their excursion across the waste deep lake, and to the relief of shoreline onlookers.
Julie's poor 2 year old lost his hat. After searching through the camera for clues to the last time he had it, then searching the zoo, they gave in and started the hunt for a new hat. Ending up at a cheap tourist shop just before everything shut down in all of Austria, their son chose an all too large, bright yellow Pokeman cap. This cap is still his favorite, to Julie's despair who does a wonderful job at dressing her children in the cutest apparel.
Cathy's children are poorly deprived, so says the eldest to neighbors. She isn't allowed to eat any sweets. Except for chocolate, and only the finest, because it is one of the family's food groups and therefore a daily need.
Nadia rejoiced again with the thought of their long car ride with 18 month old baby in the car seat. He did marvelously. So anticipation of a great short flight later on in the vacation was to be expected. Unfortunately, this trial 2 hour flight in preparation for the 9+ hour flight to the USA was torture for baby and mother. We all know too well that it can seem hit or miss with good travels and the young.
Chris, husband, and 6 month old looked forward to a leiser cabin trip of peace and nature. Only nature moved in on them. First, it was the dog-sized skunk, that decided to join in as they lounged in the camping chairs. Then is was the midnight prowlers, who moved boulders, undid chained refridgerators and ransacked the storage shed. The all too famous racoons couldn't get away so fast because of feasting all night, and for several nights. But these fat racoons didn't seem too concerned and stuck around even after dawn. They managed to eventually wobble up the nearby tree, which swayed gently as they digested the preciously rationed food for Chris and her family, who were left on the ground to be irritated by the thieves.
Jenny shared a touching story of a favorite book that the family read over and over throughout the summer. A poor frazzled mother with many finicky children who would only eat one thing each, ended up experiencing true love when these children took all their favorite foods and mixed them up and put it in the oven. When the mother awoke on her birthday, the kitchen was a mess, but her birthday cake was perfect and all the children could enjoy it together because their favorite food was included. Sweet book. But even sweeter, Jenny's girls decided to try it themselves after having become acquainted with all the ingredients from the sweet book. And wonder of all wonders, and a little added baking powder from mom, the entire family (of sometimes finicky eaters) enjoyed a wonderful afternoon with tea and cake!
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friday 25 september 2009
We be jammin'
Chris G, Caryn C, and Margaret S led a discussion in the kitchen on the process of preserves; specifically jams, jellys, and applesauce.
Various preserves recipes as well as a thorough yet not overwhelming presentation of the 'how to's' of preserving can be found on the website which Victoria R clued us in on:
http://extension.missouri.edu/publications/DisplayPub.aspx?P=GH1461
A short summary may look like this:
Jelly, jam, preserves, conserves, marmalades and fruit butters are similar products. All are made from fruit, preserved by sugar and thickened or gelled to some extent.
To gel properly, sweet spreads must contain the right combination of fruit, pectin, acid and sugar. The fruit gives each spread its unique flavor and color.
Basic Jams and Jellys: buy the pectin at the local grocery store and follow the directions on the package, weighing the fruit and sugar, cooking appropriately, and using sterile containers.
Commercial pectin products contain enough acid to ensure gelling.
Jelly is a mixture of fruit juice and sugar that is clear and firm enough to hold its shape.
Other sweet spreads, like jam, are made from crushed or chopped fruit. Jam holds its shape, but is less firm than jelly. When jams are made from a mixture of fruits they are usually called conserves, especially when they contain citrus fruits, nuts, raisins or coconut.
Preserves are made of small, whole fruits or pieces of fruits in a clear, thick, slightly gelled syrup.
Marmalades are soft, transparent fruit jellies that contain small pieces of fruit or citrus peel.
Fruit butters are made from fruit pulp cooked with sugar until thickened.
Sugar helps preserve sweet spreads, contributes flavor and aids in gelling. Don't reduce the amount of sugar in traditional recipes, because a gel won't form, and yeasts and molds may grow in the sweet spreads.
Even though sugar helps preserve sweet spreads, molds can still grow on the surface of these products unless they are heat-processed. It is not a safe practice to scrape the mold off the surface of sweet spreads and use what's left in the jar.
To prevent mold growth and to keep good flavor and color, pour hot sweet spreads into sterilized jars; leave 1/4-inch headspace. Seal with two-piece lids, and process as directed on the website listed above.
You can make jams and jellies with or without added pectin. Only use the standard method of making sweet spreads — without added pectin — with fruits naturally high in pectin. It is much faster to make sweet spreads with added powdered or liquid pectin. For the best results, follow specific directions on packages of commercial pectins.
Specifics from our evening together include:
Applesauce must be heat processed because it is not high in acid and therefore has an easy tendancy to have mold growth even after sealing.
Processing tools were demonstrated and shown as well as others shared of their experiences at home with aunts', grandmas' and mothers' traditions. Many good memories were connected with the different tools and the time of year that they were used.
Vèronique M adds a personal touch with creating her own labels for her homemade preserves. She tipped us on the websitehttp://hemjy.free.fr/Etiquettes.htm.
The blank label sticker sheets can be purchased easily as well in a paper shop (Brico loisirs Migros, Naville, Payot) Look for A4 labels, either 12 or 18 per sheet. You will have more fun with a color printer, of course. (Labels can also be purchased in local grocery stores with or without pictures.)
Last but not least are some ways of using the preserves, including some outstanding tips and recipes. Thank you to all of you who contributed!
Bente M sent in her family's joys.
Canning and preserving was something my husband's oma (grandmother) did a lot of. Rodney's oma and opa had a small farm in rural Manitoba. They were Mennonites, and part of their tradition was canning and preserving. She knew how to make everything last, and used every last bit of produce--as they had to do to ensure there was food on the table in the winter. In fact, when she died, there were jars of pickles, canned tomatoes and jams still neatly lined up in the basement. Rodney inherited his oma's Mennonite cookbook, published by the Mennonite communities of Niverville, Grunthal and Arnaud (Manitoba)in 1961. Here is the introduction to the chapter on canning:
Rules for Canning and Preserving
If you follow these rules, you will have success in your canning.
1. make sure that all utensils, jars, caps and lids are scupulously clean.
2.Use fresh, sound, firm products
3. Precook as indicated in recipe and fill jars while food is still hot
4.Place each sealer into the canner as soon as it is filled
5. Make sure the water is actively boiling before starting to count the processing time.
6.Process for the entire length of time as indicated in recipts
7. Complete and seal the jar as soon as it is taken out of the canner
8. Make sure the jars are free from chips of cracks and that caps and lids fit perfectly.
Then follow the recipes for canning just about anything you can imagine. Canned peas anyone? Rodney usually has a canning party where some 80 jars of dill pickles are made. Here's the recipe:
 Pickles - by Rodney N
12 cups water
3 cups vinager
a little less than 1 cup pickle salt
* Cook syrup. Fill jars with cucumbers. Put dill, garlic and hot peppers into each jar before pouring over the hot syrup. Seal and store.
Bente M Strawberry and ginger jam One of my favourite jams to make is strawberry jam..but with lots of fresh ginger added. It's good!
Lindi T contributed a favorite combination of preserves andcream cheese; complimenting other's preserves with cottage cheese, or sour cream, especially as a spread on bread, toast, waffles, pancakes, etc.
Tilslørte bondepiker - by Margaret S (Norwegian classic)
4 portions
2-3 Tbs butter
2-3 Tbs dried white bread crumbs
2-3 Tbs sugar
* Melt butter in pan, add bread crumbs and sugar and fry until they are golden and crispy. Cool completely. These keep in an airtight container for quite some time, so you may make up several portions at once and have it on hand.
3 dl applesauce (homemade and chunky is a great option)
3 dl whipping cream - whip it until until light and fluffy.
* Portion the 3 parts, preferably in a see through glass container. You may choose what to begin with and how to garnish the top, but the picture above is a great example of the beautiful presentation.
Applesauce Loaf Cake - by Margaret S (Great Aunt Dorothy's)
2 loaves
2 1/2 cups hot applesauce
2 cups sugar
1 cup oil
1 Tbs soda
(taste) citrus
4 cups flour
1 tsp cinnamon
1 tsp cloves
1 tsp allspice
1-2 cups raisins
1-2 cups chopped nuts
* Mix thoroughly.
Bake in greased pan at 200 F for 35-45 minutes.
Rullekake (Norwegian Roll Cake) - by Margaret S
1 roll, about 10-12 slices
3 eggs
1 1/2 dl sugar
1 dl white flour
2-3 Tbs potatoe flour (corn starch or potatoe starch)
1 ts baking powder
1-1 1/2 cups jam/preserves
* Prepare 1 sheet of baking paper on a oven baking sheet. Prepare another sheet of baking paper on a flat service with a thin layer of granulated sugar spread over the top. Preheat the oven to 240 F.
Heat up jam/perserves in a saucepan.
Blend until somewhat stiff the eggs and sugar. Mix together the dry ingredients, then fold carefully into the egg mixture. Pour the mixture and spread onto a good portion of the sheet. Bake at 240 F for 6-8 minutes.
 Take out of oven and flip the cake onto the prepared sugared baking paper. Peel off the baking paper that the cake baked on.
 Immediately pour the warm jam onto the cake and spread a thin layer over entire cake.
 Immediately roll the cake (without paper in between - smile) starting with the long side. When completely rolled, allow the sugared baking paper (or clean kitchen towell as pictured) to cover the cake and place so that the opened edge is on the bottom, making sure that the pressure of the cake will "seal" as it cools.
 When cooled, cut and serve. Especially good served with
whipped cream.
Simple Sweet Scones - by Caryn C
Yield: 12 or 16 triangles
2 1/2 C. (320 g) all-purpose flour
1 T (15 mL) baking powder
1/2 tsp (3 mL) salt
1/2 C. (113 g) cold unsalted butter, cut up
1/4 C. (50 g) white sugar
2/3 C. (165 mL) milk
* Preheat oven to 425 F or 220 C.
Mix flour, baking powder, and salt in a large bowl. Add chunks of butter and cut in with a pastry blender until mixture looks like fine granules. Add sugar; toss to mix. Add milk and stir with a fork until a soft dough forms.
Sprinkle flour on a flat, clean surface and coat hands with a fine dusting of flour. Gather dough into a ball, place on floured surface, and knead 10-12 times, rotating dough halfway after each knead.
 Cut dough in half. Knead each half into a ball and turn, smooth side up. Pat or roll each ball into a 6" (15 cm) circle.
On ungreased cookie or baking sheet, place each circle so that they are not touching.
Using a serrated knife, cut each circle into 6 or 8 wedges but leave wedges in their circle formation.
Bake about 12 minutes or until medium brown on top. Serve warm or at room temperature. Great with or without jam!
Roasted Garlic - by Chris G (to be posted)
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