Of jellies and things.
I had every intention of entering this most recent IMBB: Jellied. I even had jellies made. But, my schedule was off, and I missed the deadline.
No big; I can still share with you!
I've been quite mad about fruity spreads lately, as if to prove my retro-housewife status, or something.
First up: Lemon Marmalade with Crumpets
The marmalade recipe came from one of the 1968 issues of Gourmet.
Absolutely gorgeous. I loved the almost-translucent bits of lemon, suspended throughout the jar.
The crumpets I'd promised to make earlier ( Niki), but they had to wait until I got my hands on the proper-sized rings.
The crumpets were fantastic! And the marmalade was the just the thing to go with them.
I've been wanting to make crumpets for a couple of years. While living in Oakland, Matt and I became friends with a girl from England. She'd made the move to the Bay area for work.
She would become homesick for a variety of English staples, the chief among them crumpets.
I offered to make them for her. The friend scoffed, saying they were much too difficult to make at home; it just couldn't be done.
Oh, really? I thought...I intended to show her, but events led to us not really being close any more.
But still...I knew I could make crumpets. How dare she say there was a baked good out there I couldn't handle!
So, SJ; kiss my as...partame.
Next, Rhubarb-Strawberry Jelly on Baking Soda Biscuits.
I intended to make rhubarb jelly, but found myself a bit short of juice. I looked around for anything in the kitchen I could add to the jelly, and figured it would be a good way to use up those strawberries in the refrigerator.
Such a sweet jelly! The strawberry comes through the strongest, but there's definitely that hint of...something else in there. As I've never tasted rhubarb prior to this, I'm not exactly sure what it is I'm tasting. But it is a nice jelly.
The biscuits were very easy to make; the recipe came from a a Taste of Home cookbook...their first ten years (best of).
The crumbly biscuits and sweet jelly went together perfectly.
And last, but certainly not least; Pistachio Butter and Port Wine Jelly Sandwich, on Brioche.
(I really do believe in saving the best for last.)
The pistachio butter, courtesy of my FIL. The port wine jelly was my original, intended, entry for IMBB?.
Another recipe from the 1968 volume of Gourmet.
Wow...it's sweet, but intense. Kind of like jelly for grown-ups. When the jar is opened, there's this strong scent of wine, but the jelly itself is a really, really strong grape.
And the brioche? Recipe from the Complete Book of Bread. Took an entire day to make, but it was certainly worth the effort! And my very first time making the famous French bread.
And that's all, folks. Let me know if you are interested in any of the recipes.