Why? Because you can! And pickle, and jam, or otherwise celebrate the resurgence of the domestic arts our forebears held so dear. Put on your best apron and step into our kitchen, won't you?
Have a surplus of apples this fall? Turn them into dulce de manzana, an apple version of the Spanish quince paste membrillo. This recipe finishes in the oven to avoid that annoying jam spatter.
Plum Cheese with lime, pepper and vanilla, a flavoursome addition to any cheese board and a great foodie gift too.
Blackcurrant and rosemary fruit cheese with rich red wine, turns blackcurrant jam into a real grown-up treat
Quince Paste (Membrillo) is what the best dressed holiday cheese plate is accessorizing with. Thankfully this tasty treat is easy to make.
Betsy is lucky enough to have a neighbor w/ quince trees! She walks us through the process of making jelly and then using the quince pulp to create membrillo, which is a firm paste traditionally eaten in Spain with Manchego, at breakfast or dessert.
Tis the season to make some homemade quince paste to pair with your holiday cheeses!
Making membrillo (quince paste) at home--a virtual trip to Spain!
Take a walk on the wild side. It is all about consistency; jams you dollop but cheeses you slice.