ANCIENT KITCHEN ARTYes another foodie page!
In the 1970s I was inspired by Susie Orbach’s book Fat Is A Feminist Issue and made food sculptures with created edible fashion, protesting against our diet obsessive culture.
I abandoned baking for building.
Recent years witness the effect of our overuse of antibiotics and I would like to promote raw, slow and foraged foods, towards the pursuit of pro-biotics.
So I am starting sweet then going sour -
She cast a quince to me,
a costly garnet I returned;
it was no equal return,
but by this love will last
A Chinese poem from the Book of Songs dating back to 1000 BC
Our quince tree bears marvellous fruit every Autumn.
More beautiful and characterful than a pear - reminiscent of antique waxen fruit or hyper real still life Flemish paintings of the 16th century ! a rich golden yellow with a fine fur and overpowering fragrance.
The way to treat your Quince:
To cut a quince with a knife is like cutting into wood! To bite - they are dry, hard and bitter
So core, chop and cook them to a pulp, pile in loads of sugar, add lemon zest and juice of lemons.
Boil then simmer. The mush will turn to a sunset red .
Drip through a cheese cloth or muslin to make a translucent jewel of a jelly ( don’t force the pulp or it will be cloudy)
Also use the pulp for QUINCE CHEESE :
Melt the water and sugar first, boiling until the fluid is clear, then add the mashed pulp of quince. Simmer slowly until thick.
Pour into forms or trays to set and become solid. You can add gelatine. Stored in clean airtight jars or container, it seems to preserve well for a year.
Use as a paste or “cheese” with Manchego Spanish cheese or another hard cheese … or simply on hot buttered toast!
The red syrup juice makes an exotic cocktail with Champagne or Prosecco.
Consume with friends while strutting round in Tudor Bloomers with tights or pearls.
Most curiously delicious!