6 ways to preserve gooseberries (1919).

6 ways to preserve gooseberries (1919) - Click Americana
-melt six pounds (2.722kg:3=0.907) of sugar
- in a quart - 1L:3=0.400ml of red currant juice,
let boil for five minutes and add
- eight pounds (3.628 kg:3= 1.200) of washed and steamed gooseberries.
Cook for 40 Minutes, skim well and set aside until the next morning.
Skim the berries out into jelly glasses, boil down the syrup until very thick, and pour over the fruit.
Cover with paraffin when cold.

1. To every 450g prepared fruit use 300ml water.
The riper the fruit, the less water you will need.
Put the fruit and water into a large, heavy-based saucepan.
Bring to the boil, then simmer gently until the skins are soft – they will not soften after the sugar has been added.

2. Use 450g-550g granulated sugar per 450g of fruit – use the larger amount for under-ripe fruit.
Add the sugar and stir over a low heat until it has dissolved completely.
If you boil the jam before it has dissolved, it may crystallise during storage.
Bring the jam to a rapid but steady boil and boil until it reaches a temperature of between 105°C and 110°C.

- setting point: It should happen after about 15 minutes or so of boiling, and your jam should by now have become slightly more viscous and clear.

- Cover the surface of the jam with waxed discs, wax-side down, and either quickly cover each jar with a dampened round of cellophane and rubber band or leave to go cold before covering with cellophane or a screw-top lid.
Sealing the jars well will prevent the build up of condensation under the lid, which could lead to mould.

Blueberry–Cream Cheese Custard Pie.

Blueberry–Cream Cheese Custard Pie | Williams-Sonoma Taste
For the crust:
2 cups (7 oz./220 g) graham cracker pieces, crushed with a food processor or rolling pin
2 Tbs. sugar
Pinch of salt
1/2 cup (4 oz./125 g) unsalted butter, melted and cooled

For the filling:
1/2 lb. (250 g) full-fat cream cheese, at room temperature
1/2 cup (4 oz./125 g) sugar
1 tsp. vanilla extract
2 eggs
1/2 lb. (250 g) fresh blueberries (about 2 cups)
1 1/2 Tbs. cornstarch mixed with 2 Tbs. water

Preheat an oven to 325°F (165°C).
Have ready a 9-inch (23-cm) pie pan.

To make the crust, in a bowl, stir together the graham cracker crumbs, sugar and salt.
Add the melted butter and stir until blended.
Pat the crumb mixture evenly into the pan and up the sides.
Bake until slightly firm, about 8 minutes.
Let cool completely on a wire rack, about 30 minutes.

To make the filling, using an electric mixer, beat together the cream cheese, 1/4 cup (3 oz./90 g) of the sugar and the vanilla on medium speed until thoroughly blended and smooth, 3 to 5 minutes.
Add the eggs 1 at a time and beat until well blended.
Pour the filling into the crust and spread evenly.

Bake until the custard is just set, 25 to 30 minutes.
Let cool on a wire rack for about 1 hour.

Meanwhile, in a saucepan, combine the blueberries, 1/2 cup (4 fl. oz./125 ml) water and the remaining 1/4 cup (3 oz./90 g) sugar.
Place over medium-high heat and bring to a boil.
Reduce the heat to medium-low, cover and simmer, stirring once, until the liquid is slightly reduced, about 5 minutes.
Remove from the heat and add the cornstarch mixture.
Return to medium-high heat, bring to a boil and cook, stirring constantly, until thickened, about 1 minute.
Remove from the heat and let cool until lukewarm, about 30 minutes.

Spoon the berries over the custard. Refrigerate the pie for at least 1 hour and up to 24 hours before serving.
Serves 8.

OR:
- - The Best Blueberry Pie Recipe | Serious Eats

Chilled Pea Pod Soup.

Chilled Pea Pod Soup Recipe - Chocolate & Zucchini

A Jam Fit for a Queen.

A Jam Fit for a Queen Bar-le-duc jelly.
Bar-le-duc jelly - Wikipedia, the free encyclopedia
Currants (white currants or red currants).

6 ways to preserve gooseberries (1919) - Click Americana
Gooseberry preserves (Bar-le-duc).
Although slightly troublesome to make these are quite equal to the expensive product sold as bar-le-duc.
Select large, perfect gooseberries.
Make a tiny opening in the side of each one.
Then with a needle, remove the seeds one by one, taking pains to preserve the shape of the fruit.
Weigh the prepared berries, allow an equal amount of strained honey, and when the latter is hot, put in the berries and simmer for four minutes.
Skim out the fruit, place in tiny jelly glasses and boil down the honey syrup until very thick.
Pour this over the fruit and seal when cold with paraffin.

Варенье из крыжовника.

Промыть ягоды, обрезать носики и попки.
- залить холодной водой часов на 6-7(можно на ночь, но не более 8 часов в воде)
- на этой воде сварить сахарный сироп из расчёта 1 кг ягод - 2 стакана воды - 1,5 кг сахара (если ягода сладкая, то сахара можно чуть по-меньше).
- как только сироп закипит, опустить ягоды.
- варить 10 минут, снять с огня и дать постоять около 10 часов.
За это время сироп пропитывает ягодки и они становятся красивыми.
Проварить ещё минут 15-20, разлить по стерилизованным банкам и закатать.
Перевернуть до остывания.

Прим: как только крыжовник начинает менять цвет с зеленого на красно-бурый - варенье готово.

Варенье из крыжовника.

Что нужно для варенья из крыжовника
На 1 килограмм ягод 1,5 килограмма сахара и 1 стакан воды.

- настаивать 10-12 часов, затем варить 5 минут после закипания.
Кипячение - остуживание повторить 2-3 раза.
Всего на варку крыжовникового варенье уйдёт 16 часов.

По другому способу, варенье из крыжовника варить 15 минут после закипания, затем настаивать 7-8 часов, затем снова довести до кипения и варить 5 минут.
На варку варенья из крыжовника таким способом необходимо 9 часов.

Что нужно для варенья из крыжовника
На 1 килограмм ягод 1,5 килограмма сахара и 1 стакан воды.

Slow Roast Belly Pork and Red Cabbage.

whatstherecipetoday.com » Slow Roast Belly Pork and Red Cabbage
Serves 6

INGREDIENTS:
1.2kg belly pork rashers
salt and ground black pepper
1 – 2 tsp (5- 10 ml) five spice powder
2 tbsp (30ml) oil or dripping

1 large onion, chopped
500g red cabbage, finely shredded
1 eating apple, peeled, cored and chopped
1 star anise
230ml red wine
3 tbsp (45ml) redcurrant jelly

METHOD:
Preheat the oven to 160C/F/Gas 3.

Season well with salt and pepper and rub all over with the five spice powder.
Heat 1 tbsp (15ml) of the oil or dripping in a large flameproof casserole dish and fry the onions until lightly browned.
Add the cabbage, wine, apples and star anise and cook simmer for ten minutes, until the cabbage starts to soften.
Stir in half of the redcurrant jelly and season to taste with salt and pepper.
Bring to the boil, cover and simmer for 5 minutes.

Meanwhile heat the remaining oil or dripping in a large frying pan over a high heat.
When hot fry the meat in batches until nicely browned.
Return all the meat to the pan and stir in the remaining redcurrant jelly, turning the meat to coat.
Continue to cook the meat over a high heat until the redcurrant sauce boils down and the meat is glazed and deeply browned.
Arrange the pork over the cabbage. Deglaze the frying pan with a little boiling water and pour over the pork.
Cover the pan tightly and bake in the oven for 1 ¾ -2 hours until the pork is really tender.

Serve or allow to cool and freeze.

Малосольные огурцы по-английски.

Малосольные огурцы по-английски.
В Литве солила и мы наслаждались маленькими пупырчатыми малосольными огурчиками.
В Англии, увы, покупаю большие и солю вот так!
Тоже вкусно.
Огурец он и в Англии огурец!
Очень просто:
- огурцы,
- укроп,
- чеснок,
- острый перец,
- лавровый лист,
- соль,
- любимая ваша газированная вода.
Утром делаем - вечером счастье!

Рецепт отсюда:Малосольные огурцы
Иметь: 1 кг огурцов (мелких и крепких),
пучок укропа,
головку чеснока,
2-4 столовых ложки соли (кто как любит),
1 литр Сан-Пелегрино (естественно, газированной).

Секреты «засолочного букета» - читать!
THE MUST - чеснок (много),
укроп (лучше зонтики и/или стебли),
чёрный перец горошком или красный стручковый,
правильный рассол (у меня на три литра воды - 100г соли),
груз.
С хреновыми, вишнёвыми и смородинными листьями однако напряжёнка...
Но привыкли обходиться. Зато я добавляю щепотку сушёного эстрагона и полщепотки тимьяна - очччхорошо.
Итак:
Как правило, это
- несколько зонтиков укропа,
- веток смородины (черной) и вишни,
- завернутые в листья хрена.

Мне попадались также комплекты с головкой молодого чеснока и с ветками эстрагона.

Buchteln - buns with a jam filling.

Buchteln - sweet rolls made of yeast dough.
Adapted from:
Felipe's Virtuoso: Buchteln. Булочки бухты от Дарии Цвек.

Безопарное тесто на активированных дрожжах.
Булочки из кусочков теста по по 50г с 15г начинки на булочку.
Смазка белком, выпечка со слипами 20-30мин при 175-190С.
Горячие булочки посыпать сахарной пудрой.

Buchteln (also known as Ofennudel or Rohrnudel in German) are very popular in Southern German, Austrian, Hungarian, Czech and Slovenian cuisine, several variations on this recipe spread into Polish, Croatian and Serbian baking over the years.
However, they remind me a lot of Italian baking, the rich dough is almost yellow, made with lots of butter and eggs refined with orange zest and vanilla, it’s as fragrant as a panettone.
Simple and pure, yet so satisfying!
Servings: 12

250g flour
0.5 cups milk
3 egg yolks
5g dry yeast
50g butter or margarine
50g sugar
0.5 teaspoon salt
150g jam
Zest of 1/2 lemon

I did everything in a KitchenAid Artisan with hook attachments.

Milk is necessary to boil three times* and let stand for an hour in a thermos - better not to ignore this point.

Dissolve yeast in warm milk with 1 tablespoon of sugar, an hour later, when they start to ferment, add to the flour.
Whisk egg yolks and sugar.
Add yolks with sugar, lemon zest, salt and knead the dough with a mixer on high speed for about 5 minutes.
Then add the melted butter and and knead the dough with a mixer on high speed another 1 minutes before the bubble hybrids (gluten).
The dough comes out very sticky.

Cover dough and put in a warm place to rise.
When the dough has doubled after 2.5-3 hours, form small buns with jam or cheese inside with greased hands.

Since the dough is very sticky, make buns “in the air”, stretching a piece of dough in hands - moisten your hands with oil.
Place the rolls seamed side down on a baking sheet or in a greased pan.
Cover bowl and leave for an hour in a little more in a warm place (32-35 degrees).
After the buns rise - bake in the oven at 190-200 degrees for 20-30 minutes.
Finished rolls need greased and sprinkled with powdered sugar.

*Why boil the milk 3 times:
To it was heated to boiling milk to 100.2C
To bring the milk to a boil this, you need to "bring it to a boil," three times.
It is at first gradual heating foams and tries to escape.
It looks like a boil, but really it's just effervescence of milk at a temperature of about 80C.
Remove and stir with fire.
When the milk is calm down, the foam settles again to bring the milk to a boil again.
As long as the milk does not cease to foam and will not boil and boil water, it has absolutely no foaming, now boiling milk at milk about 100.2C.

Сладкий пирог!

Увидела в ленте “Идеальный пирог”!
Решила испечь - очень похож на пирог моей бабушки!
У нас холодно, но варенье вариться и надо его попробовать!
Тесто (половину объемов рецепта) замесила миксером с крюком для теста - KitchenAid Artisan - который был куплен мужу на день рождения - он у нас главный пекарь!
В этой же чаше из нержавеющей стали поставила липкое, влажное и мягкое тесто в духовку со включенной лампочкой подниматься.
Дальше - по рецепту автора.

Через три часа вывалила тесто на доску и 1/3 его отрезала на решетку для пирога.
Остальному тесту пластиковой лопаткой придала форму шара и руками растянула до размера моей круглой формы для выпечки, которая диаметром 24 см и высотой 5 см.
Положила на тесто слой густого смородиново - апельсинового джема, а сверху свежие ягоды малины.

Покрыла начинку крошкой - crumble:
- 175 гр муки
- 90 гр масла сливочного
- 60 гр коричневого сахара
Пластиковой лопаткой нарезала ленточки на решетку - покрыла ею пирог.
Поставила на расстойку, смазала молоком решетку и затем - в печь.
Выпекла пирог 45 минут при 200 градусах.

Теперь самое сложное - “Разрезать пирог можно не раньше чем через полчаса-сорок минут после печи.”
Так что, ждем-с!

Идеальный сладкий пирог.

Кулинарное сообщество - Идеальный пирог (тм)
:-) :-)
Самым важным компонентом пирога является тесто.
Вот о нём то и поговорю подробно.
Тесто
Мука пшеничная в/с – 620-650г
Сахар – 2ст.л. (с горкой)
Соль 2ч.л. (без горки)
Масло растительное 30г (~40мл)
Масло сливочное 30г
Дрожжи свежие прессованные 20г (или сухие ~10г)
Ваниль на кончике ножа
Молоко 500мл

Для начинки:
Варенье или джем, или смесь варенья и свежих ягод -~100-150г
Цедра лимона 1/2-1шт

Для затирухи (крамбла)
Мука 60-70г
Сахар 50г
Масло сливочное 50г
Орехи дроблёные 50г
Ваниль на кончике ножа.

Тесто можно делать опарным и безопарным способом.
Учитывая, что тесто мало того что сдобное, так и начинка будет иметь яркий вкус, ничего страшного не случится если для этого варианта начинки мы выберем безопарный.
Опарный способ позволяет развить собственные богатые вкусы теста, и если начинка планируется неяркая - то предпочтительно тесто выбраживать опарным способом.

Итак

Red Gooseberries in Currant Juice Jam.

Jam and Preserve Recipes





- Red Gooseberries
- To every 450g of Red Gooseberries allow:
- 340g Sugar
- Currant Juice (285ml of redcurrant juice to each 2.7kg of Gooseberries)

Select red hairy gooseberries, gathered in dry weather, when quite ripe, without being too soft.
Weigh them.
Top and tail the gooseberries.
Add 285ml of redcurrant juice (drawn as for jelly), to each 2.7kg of fruit.
Put the gooseberries and currant juice into a preserving pan.
Boil tolerably quickly, keeping them well stirred.
When they begin to break, add sugar and keep simmering until the jam becomes firm, carefully skimming and stirring so that it does not burn at the bottom.
It should be boiled rather a long time or it will not keep.
Put it into sterilised jars (not too large).
Let it cool and cover with airtight lids.
Store in a dry place.

Time: About 1 hour to boil the gooseberries in the currant juice, from 30 to 45 minutes with the sugar.
Sufficient: Allow 900ml of fruit for a 450g pot.
Seasonable: Make this in June or July.

Or:
Wash the fruit (always with gooseberries), top and tail them and pack loosely into a shallow lidded freezer container or, try dry-freezing them.
Spread them out on kitchen-paper on a tray and freeze as individual fruits.
When frozen, they can be packed into freezer bags.
Easy!

Gooseberry Ginger Jam.

Gooseberry Ginger Jam « Doris and Jilly Cook

Gooseberry and Mint Jelly.

Allotment: From Plan to Plot to Platter: Search results for gooseberries
Gooseberries make a satisfyingly sharp jelly especially if used while slightly unripe
900 gms / 2lbs gooseberries

600ml/1 pint water
Sugar ( see method)
Large bunch of mint
½ litre [1 pint] washed, dried and finely chopped mint leaves
Method
1. Wash the gooseberries and remove leaves or pieces of twig - it isn’t necessary to top and tail them.
2. Put in a pan with the water and the large bunch of mint (use a large pan, like a preserving pan if you have).
3. Bring to the boil then simmer gently until the fruit is soft, approx 10 minutes.
Use a wooden spoon to crush the fruit occasionally as it cooks, a little more water may be added if necessary.
4. Strain the fruit through a jelly bag or muslin bag – leave overnight.
Do not squeeze the bag or the jelly will be cloudy.

5. Measure the juice and add 450g/1 lb sugar to each 600ml/1 pint juice
6. Put the juice into a clean large saucepan or preserving pan, add the sugar and heat gently, stirring to ensure all the sugar has dissolved, then bring to a rolling boil and boil rapidly until setting point is reached.
7. Skim and put into pots. Allow it to cool slightly, then add the chopped mint and stir a little to encourage the mint to mix evenly through the jelly. [If you add the mint immediately it will stay on the surface of the jelly].
---------------***--------------
Two sorts of jelly:
- Gooseberry and Mint

For the first I cooked the smallest fruits - sorted from the jam session - down with a little water and a few mint sprigs, dripped through a jelly bag overnight, then measured the liquid the next day.
I added an equal amount of sugar, stirred to dissolve then boiled to a set.
I had a couple of handfuls of mint leaves, finely chopped, which I threw in once the jelly was ready to be potted.
This keeps the colour of the herb and stops it going too dark, it doesn't need cooking as such.
Remember to wait a little while before potting - around 15 minutes - to prevent all of the mint rising to the top of the jar.
A fantastic flavour with roast meats or oily fish.
Or try using it, warmed to melt it a little, brushed over a fresh tomato tart to glaze a Summer lunch favourite.
————— *** -----------
- Gooseberry and Elderflower.
This recipe is using 1.5 kg prepared fruit.

I started by rinsing the fruit and packing it into the washed jars - it is best to prick each fruit to stop them collapsing when cooked.
Its a bit painstaking but I found if I used my small sharp knife to spear each fruit out of the colander to transfer it to the jar - makes the job less tedious.
The rubber seals from the jars should be put into a heatproof jug and pour over boiling water.

In a big pan put
- 454g soft brown or demerera sugar,
- 110g cornflour,
- 1 tsp salt and
- vanilla pod
and stir together to mix.

Gradually add 1.5 litres cold water and stir until smooth.
Gradually heat up to the boil, stirring continuously.
Once thickened pour over the fruit in the jar.
Tap the jars gently on the work surface to remove air bubbles or run a knife around the jar sides if this is easier.
Tuck a couple of halves of vanilla pod down the sides of each jar, and leave a gap of about 3 cm at the top and replace the rubber seals to the lids.

Clip the jars down and place in a pan on a cloth, covering the jars with cold water.
Turn on the heat, bring to the boil, and maintain a simmer for 20 minutes.
Lift the jars out with jar tongs and leave to cool overnight.
Next day, release the clips to make sure the seals are sealed properly.

You can now squirrel the jars away all ready for some Winter crumbles. ( I liked the look of this so much I made a second batch.)

A word about pectin.

Different fruits and berries have varying levels of pectin which is the naturally occurring ‘glue’ that helps jam to set.
If you want to avoid using commercial pectin in your jams and jellies, it’s helpful to have a basic idea of the pectin content in your ingredients so you can judge accordingly and come up with your own flavor combinations.
Here is a quick, basic reference list:

High pectin content – limes, lemons, oranges, grapefruit, cranberries, loganberries, red and black currants, quinces and apples

Medium pectin content – blackberries, raspberries, peaches, plums, apricots, passionfruit, blueberries, gooseberries, boysenberries, and guava

Low pectin content – figs, cherries, nectarines, pears, strawberries, elderberries, rhubarb, grapes, and tomatoes

Итальянское Миндальное печенье.

Итальянское Миндальное печенье. / Italian Almond Cookies.
Italian Almond Cookies - David Lebovitz

Прекрасный рецепт, если у вас остались неиспользованными яичные белки! Например после выпечки клафути!
Большинство из нас знакомо с итальянскими Amaretti.
Это печенье будет немного другим!
Трюк, который сделает печенье более мягким - добавить несколько ложек абрикосового джема (однородного - нужно разбить блендером).
Выход: 25 - 30 штук

Если у вас нет абрикосового джема, замените его дополнительной порцией сахара - 1/4 чашки (50 г).
Вы также можете использовать оранжевый мармелад вместо абрикосового джема.

Для теста
3 чашки (290г) миндального порошка
1 чашка (200 г) сахара
3 больших яичных белка, комнатной температуры
щепотка соли
3 столовые ложки абрикосового варенья - джема
несколько капель миндального экстракта

Для отделки печенья
1 большой яичный белок
1 1/2 - 2 стакана (120-160g) миндаля

1. В большой миске смешайте порошок миндаля и сахара.
В отдельной миске взбейте яичные белки с щепоткой соли до консистенции слегка взбитых сливок.

2. Вылить взбитые белки в миндальную смесь (они потеряют объем), затем добавить абрикосовое варенье и две капли миндального экстракта.
Смешайте тесто чистыми руками, до консистенции гладкого шара.

3. Разогреть духовку до 325ºF (160ºC).
Покрыть лист протвеня для выпечки пергаментной бумагой или силиконовым ковриком.

4. Отщипнуть кусочек теста около 1 1/4-дюйма (4 см) в диаметре и свернуть каждый в шарик, а затем придать ему форму овала, но и круглая форма будет прекрасна!

5. В небольшой миске взбейте вилкой яичный белок в течение примерно десяти секунд.
Положите нарезанный миндаль на тарелку.
Обмакнуть каждый кусок теста печенья в яичный белок и обкатать его нарезанным миндалем.

6. Разместить печенье на протвене, равномерно друг от друга.

7. Выпекать печенье от 25 до 30 минут, до золотисто-коричневого цвета.
Остудить перед подачей.

Хранение: печенье может храниться в контейнере при комнатной температуре в течение одной недели.
Примечания:
- Миндальный порошок часто продается по именем миндальной муки.
Если вы не сможете найти его, вы можете приготовить его из эквивалентного количества миндаля (по весу) в кухонном комбайне с сахаром.
Как сделать миндальную муку?

- Белая миндальная мука, или миндальная мука из очищенного миндаля – это белоснежная пудра, используемая в рецептуре нежных десертов, бисквитного теста, некоторых видов пирожных.
В супермаркетах можно купить готовый молотый миндаль, но если в распоряжении есть только целые орехи в шкурке - не все потеряно.
Сначала надо залить орехи кипятком, дать постоять пять минут, залить снова - и шкурка слетит почти сама.
Остальное сделает блендер в режиме Pulse.
"Приготовление миндальной муки занимает больше времени, потому что включает в себя чистку миндаля от шкурки.
Если ваш рецепт предполагает применение именно белой миндальной муки, то сложите миндаль в глубокую посуду и полностью залейте очень горячей водой. Оставьте на 5 минут, после чего слейте горячую воду, а ядра промойте проточной прохладной водой.
Затем снова залейте миндаль кипятком и подождите минут 10.
По истечении этого времени распаренная шкурка легко снимется."

- Вы можете использовать и неотбеленный миндальный порошок, только цвет его будет отличаться.

- Вы можете попробовать и фисташки или фундук.
Recipes To Use Up Leftover Egg Whites - David Lebovitz

Cherry Varenyky.

Cherry Varenyky Recipe - Kris Kirkham Photography
Unless you are from Eastern Europe or Russia, Varenyky probably isn’t one of those things that you’ve heard of… man what have you been missing!
Varenyky is widely thought of as a national dish of Ukraine, and whilst working on Olia Hercules’ Ukrainian book this year, this was one of the many things that I was luck enough to sample.
This recipe is for a boiled sweet version of the dumpling.
Varenyky actually translates as “a boiled thing”.
Special thanks to Olia Hercules for donating the recipe to my blog.
Trust me you want to make this!
Enjoy!

Recipe
If you can’t find fresh or tinned sour cherries, steep some regular cherries in a little bit of pomegranate molasses so they become a little sour.
Makes 40 dumplings
1 large egg, lightly beaten
150ml water
350g plain flour
60 sour cherries
maple syrup and Greek yoghurt to serve with

Ukrainian beetroot broth (borsch).

Eight delicious, rich and nourishing recipes from Ukraine and beyond | Life and style | The Guardian
Olia Hercules. Her favourite childhood dishes from Ukraine.
Stock is very important here, and the meat should be well marbled, or it will never become meltingly soft.

Serves 4
beetroot 200g, peeled and cut into matchsticks
potatoes 200g, peeled and chopped
sunflower oil 2 tbsp
onion 1, finely chopped
carrot 1, peeled and roughly grated
red pepper 1, cored, deseeded, chopped
tomato puree 1 tbsp
beef tomato 1 (skin discarded), roughly grated
white cabbage ½ small, shredded
red kidney beans 400g tin, drained and rinsed

For the stock
oxtail or fatty beef short ribs 500g
onion 1, peeled but kept whole
bay leaf 1
cold water 2.5 litres

To serve
soured cream 100ml
dill ½ bunch, chopped

To make the stock, simply place the meat, whole onion, bay leaf and water in a large saucepan.
Season the water lightly and cook over a low heat for 1 hour.
Skim off the scum with a spoon from time to time.

Remove the onion and bay leaf then add the beetroot and potatoes to the stock, season well with salt and pepper and cook over a low heat for 30 minutes.

Meanwhile, heat the sunflower oil in a frying pan.
Add the onion and carrot and cook over a medium heat, stirring, for about 5-7 minutes until the carrot is meltingly soft and is about to start caramelising.

Add the red pepper and tomato purée to the onion and carrot and cook it out for 2 minutes, then add the grated fresh tomato, stir and reduce slightly before adding all of this to the broth.
Finally, add the shredded cabbage and beans to the broth and cook for about 7 minutes until cooked through.

Serve with a dollop of soured cream and chopped dill.

Stuffed cabbage leaves.

Eight delicious, rich and nourishing recipes from Ukraine and beyond | Life and style | The Guardian
Olia Hercules. Her favourite childhood dishes.
BurySpy.com - BookSpy reviews: Mamushka by Olia Hercules
Stuffed cabbage leaves /cabbage roll /baked cabbage parcels.
Traditionally, we use firm white cabbage leaves here, so if you want more of a traditional taste, please use those instead of the Savoy.
They may need to be blanched for three minutes instead of two.
My grandmother used to make a version without tomatoes and using whole sauerkraut leaves and pork belly.
The combination of sharp cabbage and luscious pork is incredible.
I add barberries to my holubtsi to achieve that sour note, but you don’t have to if they are hard to find.

Serves 6 (makes 12 parcels)
sunflower oil 2 tbsp
onion 1 large, finely diced
carrot 1, peeled and grated
caster sugar 1 tsp
tomato purée 1 tbsp
fresh bay leaf 1
chopped tomatoes 400g tin
water 400ml
Savoy cabbage 1, 12 leaves, separated
minced beef and minced pork 250g each
white long-grain rice 160g, parboiled for 5 minutes and drained
barberries 40g (optional)

To serve
dill ½ small bunch, finely chopped
soured cream 100ml
sourdough bread

Make the sauce first.
Heat the sunflower oil in a heavy-based flameproof casserole dish.
Fry half the onion and all the grated carrot over a medium heat for 5-10 minutes until soft.
Add the sugar and tomato purée and cook for 1 minute.
Add the bay leaf, tomatoes and the 400ml water.
Season well with salt and pepper.

Blanch the cabbage leaves for 2 minutes, then refresh them in cold water and drain well on kitchen paper.

Mix the minced meats, rice, the barberries, if using, some salt and pepper and the remaining diced onion in a bowl.
Place 50g of the filling on to each cabbage leaf and fold up into parcels.

Place the parcels on top of the sauce, folded side down, tucking them next to each other snugly so they don’t unravel.
Cook over a low heat for about 45 minutes or until cooked through.

Serve with the chopped dill, a dollop of soured cream on the side and sourdough bread.

Cherry Clafoutis.

Recipe: Daniel Boulud's Cherry Clafoutis | Daily Mail Online

Serves 8
INGREDIENTS
75g (2oz) shelled and skinned hazelnuts, skins removed and toasted
1tbsp plain flour
75g (23/4oz) plus 15g (½oz) sugar
Pinch of salt
2 large eggs
3 large egg yolks
150ml (5fl oz) double cream
225g (8oz) dark sweet cherries, stemmed and pitted
1½tbsp brandy (optional)
25g (1oz) sliced almonds (optional)
Icing sugar for dusting

METHOD
Put the hazelnuts and flour into a food processor and pulse until the nuts are finely ground.
In a mixing bowl, whisk together the hazelnut mixture with the sugar and salt.
Add the whole eggs and then mix in the yolks.
Add the double cream and mix until a smooth batter forms (break up any lumps that may appear).
Transfer the batter to a covered container and leave in the fridge overnight.
Marinate the cherries in the brandy, if using, and leave in the fridge overnight.
Preheat the oven to 180C/ gas 4, and butter a 20cm (8in) pie dish and place it on a baking tray.
Gently whisk the clafoutis batter until smooth and blended.
Pour 175ml (6fl oz) of the batter into the prepared pie plate.
Arrange the cherries over the batter in a single layer.
Pour the remaining batter over the cherries.
Sprinkle the almonds, if using, on top. Bake in the middle of the oven for 30-40 minutes, until the clafoutis is puffed and golden brown and a knife inserted into the centre comes out clean.
Dust the clafoutis with the icing sugar and serve warm.

White currant and gooseberry jam.

White currant and gooseberry jam (I call this the champagne of jams).
Cover equal quantities of whitecurrants and green gooseberries with water plus an extra inch in the pan, bring to boil and then turn heat right down and simmer until skins are soft enough to rub away when tested between thumb and finger.
Weigh the mix.
Add equal weight of sugar, heat and stir to dissolve, then bring up to rolling boil, turn down the heat to about midway and cook until the jam curtains with a jagged drip when dripped from a cool ladle.
Then jar.

Jam and Jelly Making.

Jam and Jelly Making – Fruit, Acid, Sugar and Water

Blackcurrant Jelly.

Blackcurrant Jelly | Made by Jayne

Food Strainers.

Food Strainers and juicers for home canning: Great prices, wide selection, fast delivery, reliable service on home food strainers and canning equipment

Blackberry Orange Jam {seedless} .

Blackberry Orange Jam {seedless} |

Spicy Tuscan Kale.

Ruth Reichl's Spicy Tuscan Kale - The Wednesday Chef
Ruth Reichl's Spicy Tuscan Kale
This recipe, which has you first blanch the tough greens and then stew them for another 10 minutes, results in greens that are sweet and tender, savory and delicious, and almost black in color.
And after putting them on the plate, you top them with some toasted, crunchy breadcrumbs and grated Parmesan cheese, which brightens them right up again.

Serves 3-4
Note: To toast breadcrumbs, heat 1-2 tablespoons olive oil in a small pan and add the breadcrumbs and a pinch of salt.
Cook, stirring, over medium-high heat, until the breadcrumbs have turned several shades darker and are fragrant and nutty.
Do not let them burn.
When they are done, immediately scrape them into a serving bowl.

3 bunches lacinato kale, 1.360 kg (about 3 pounds), stems and ribs discarded, leaves torn into large pieces and washed
3 tablespoons extra virgin olive oil, divided
4 flat filet anchovies in olive oil, preferably jarred variety
3/4 teaspoon red chili flakes
2 medium onions, large dice, (about 2 cups)
½ teaspoon sea salt
¼ teaspoon freshly ground pepper
4 garlic cloves, peeled and smashed
¼ cup grated parmesan cheese
½ cup toasted breadcrumbs (see Note)

1. Bring 16 cups - 24 cups = 4 litres (4-6 quarts) of water and 1 teaspoon of salt to boil in a large pot.
Plunge the kale into the water and cook for one minute.
The color will become a vibrant green within this time.
Remove the kale to a colander under cold running water to stop the cooking.
Drain and set aside.

2. Heat two tablespoons of olive oil in a medium-large skillet over medium heat and add the anchovies, pressing and stirring them into the oil until they disintegrate.
Add the onions, red pepper flakes, salt, and pepper, and stir over medium-high heat for 8-10 minutes until they become translucent and soft.
Add the kale to the onions along with the garlic and the last tablespoon of olive oil.
Stir occasionally until everything comes together in a soft mass for about 10 minutes.
Remove from the heat and toss with breadcrumbs and parmesan cheese.

Oven ribs.

- How To Make Great Ribs in the Oven — Cooking Lessons from The Kitchn | Kitchn:
- oven ribs, even better | smitten kitchen

Oven Ribs, Even Better
Adapted and updated from Molly’s and Harold McGee’s Dry Rub Ribs

For 500gr rack spare ribs.
Makes about 1 cup rub per rack. (This is a thick coating and we prefer it this way.)

1/2 cup packed dark brown sugar
2 tablespoons paprika (sweet, hot or smoked, whichever variety you prefer)
3 tablespoons chili powder
1 tablespoon onion powder
2 tablespoons kosher salt (Diamond brand, which is very lightweight; for most others, use 1 1/4 tablespoons; more about why here)
Chipotle powder or ground red pepper (cayenne) to taste
As many cranks of freshly ground black pepper as your arm is in for
500gr rack spare ribs

To finish: 2 teaspoons cider vinegar

Tools: If you can find it, a wide roll of heavy-duty foil makes the racks much easier to wrap up.
You’ll also want a large rack (cooking cooling sheets, so long as they’re metal and thus ovensafe, are just fine) and a large baking sheet per rack of ribs.

Heat oven to 90°C.*
In a medium bowl, combine all of the spices and seasonings.
On a piece of foil large enough to wrap around your ribs, place rack of ribs, meatier side up.
Sprinkle half of spice rub over rack, patting it on generously, including the sides.
Carefully — it can help have a second person hold the foil down while you lift the rack — flip the rack of ribs back onto the foil so that they’re now meatier side down.
Pat on remaining rub.
Tightly fold the foil to seal packets.

Set a metal rack (a cookie cooling sheet works well here) over a baking sheet and place foil-wrapped ribs on top.
Bake for 4 hours, then reduce temperature to 80°C for 2 more hours, or until a fork easily penetrates the meat.

Open packet of ribs very carefully and pour accumulated juices into a saucepan.
I find this easiest with one person lifting/tilting ribs packet and the other one snipping a corner and making sure the juices only go where you want them to.
Bring the saucepan to a full boil and reduce the mixture until it becomes thicker, syrupy and will coat a spoon — usually by at least half.
Stir in vinegar.
This is the “barbecue sauce” for those that like it on their ribs; it will be fairly salty and I always warn people to use it judiciously.

Meanwhile, cut the ribs apart and spread them on a serving tray.
For extra caramelization, you can spread them back on their baking sheet (sans rack) and run them under the broiler for a couple minutes.

Serve ribs with sauce on the side.

* Let’s talk about timing: These cooking times and temperatures, laid out by the great Harold McGee, require 6 hours.
But, real life ensures that I always start them late, and while “low and slow” is the barbecue bible for a reason — you’re always going to get the best meat from the longest gentlest cooking times — you’d be pretty amazed by the results of even 3-hour ribs.
Long cooking times are not an exact science.
As with humans, heh, some ribs are meatier than others and will take longer.
Regardless, if you’re looking for guidelines, here are some other time and temperature combinations that have worked for us in the past:

2 1/2 to 3 hours at 150°C.
3 1/2 to 4 hours at 120°C.
4 hours at 107°C

We’ve also fiddled with combinations, such as a higher temperature at the beginning, and then, upon realizing they’d be ready sooner than we’d need them, turning them down to 80°C for the remaining time.
And vice-versa, starting with the low temperatures in the original recipe, and realizing at the 4 hour mark, they were coming along too slowly and finishing them at 150°C.
I hope these extra options make it easier, and not more confusing, to make yours at home.

Summer Bolognese.

Summer Bolognese | SAVEUR
Ingredients
1 lb. thin spaghetti
Kosher salt
1⁄4 cup olive oil
1 lb. ground beef
2 tsp. chile flakes, or 3 red Thai chiles, minced
2 tbsp. minced thyme
3 garlic cloves
2 tbsp. tomato paste
2 tsp. granulated sugar
Freshly ground black pepper
1⁄2 cup dry white wine
2 tbsp. red wine vinegar
1 lemon, zested and juiced
1 lb. mixed cherry tomatoes
1⁄2 cup Ligurian or kalamata olives
Torn basil leaves, for garnish
Grated parmesan cheese, to serve
Instructions
Bring a large saucepan of salted water to a boil.
Cook pasta until al dente, about 7 minutes.
Drain pasta, reserving ½ cup water; toss pasta with 3 tablespoons oil and keep warm.

Meanwhile, heat remaining oil in a 12-inch skillet over medium-high; cook beef, chile, thyme, and garlic until beef is browned, about 5 minutes.
Add tomato paste, sugar, salt, and pepper and cook 2 minutes more.
Add wine and cook until it has almost evaporated, about 2 minutes.
Add in pasta, vinegar, and lemon zest and juice and toss to combine.
Add in reserved pasta water, tomatoes, and olives and cook 2 minutes more.
Transfer to a serving platter and serve with basil leaves and parmesan cheese.

Note:
Apart from the plain lasagne sheets, the green ones that Bologna favours are also common.
These are called lasagne verdi and are flavored with spinach.
They work well with white sauces (bechamels or cream-based sauces and seafood.
- http://pastafits.org/pastarecipes/lasagna-verde/

Клафути.

Клафути.
Черешню, ягоду заливают полужидким блинным тестом и выпекают в духовке.
Клафути готовят и с черной и с красной черешней, с малиной или другими ягодами-фруктами и соленый вариант - с овощами.

Продукты, из которых готовят клафути французские хозяйки (Лимузен): молоко, яйца, сахар, мука. Ну и вишня или черешня.

Но у каждого есть свои нюансы в технологии.

Например, Чайлд предлагают налить немного теста в форму, подпечь его до полуготовности, затем выложить ягоды, залить оставшимся тестом и допечь.

Смазать форму маслом, обсыпать сахаром и убрать в холодильник.
Сбрызнуть вишню алкоголем и выдержать хотя бы полчаса.
Но если все же решили печь клафути с черешней с косточками - растопите на сковороде ложку сливочного масла, добавьте черешню, посыпьте сахаром и прогрейте до растворения сахара.
Вкус ягод раскроется удивительным образом!
А маслянистый ягодный сироп, образовавшийся в сковороде, обязательно вылейте в тесто!

Самое вкусное клафути было не то, где было больше муки, а то, в котором использовалось молоко, смешанное с жирными сливками.
Такая вот десертная несправедливость - чем жирнее, тем вкуснее!

Заменить часть яиц в тесте для клафути желтком - омлетный запах ощутимо смягчится!

И еще одна тонкость: лучше не просто смазать дно и бортики формы сливочным маслом, но и обсыпать их сахаром или смесью сахара и муки. Корочка будет аппетитнее.

Смазать форму размягченным маслом (на фото форма 12 см диаметром), посыпать сахаром.
Ссыпать излишки сахара, покрыть яично-сливочной смесью только донышко.

Поставить в разогретую до 220 градусов духовку минут на 5-7, чтобы только схватилось. Смотрите – в каждой духовке оно ведет себя по разному.
Разложить черешню по чуть затвердевшей массе.

Поставить в духовку на 170 градусов на 12-15 минут.
Через 12-15 минут проверить, при необходимости уменьшить нагрев.
Готовить, посматривая, еще некоторое время, приблизительно минут 12, всё зависит от формы, количества ягод и духовки.
Лучше всего готовить клафути на 90-100 градусах в течение часа или двух, пока поверхность не затвердеет.
Следите за ним.

-----------------
Клафути с вишней
Форма диаметром 22-24 см или 4 формочки диаметром 12 см
Что надо:
125 г мелкого сахара
60 г муки
300 г сливок жирностью 10-12% (или 200 г молока и 100 г жирных сливок, или 300 г молока и 30 г сливочного масла)
2 яйца
3 желтка
½ стручка ванили
3 ст. л. кирша или вишневой настойки
400-450 г вишни без косточек
масло, мука, сахар для обсыпки формы
Что делать:
1. Вишню очистите от косточек, сложите в дуршлаг, установленный над миской, и сбрызните киршем или настойкой.
2. Смешайте сахар и муку в большой миске, вмешайте, постепенно добавляя, сливки, яйца и яичные желтки. Размешайте, чтобы получилось жидкое однородное тесто. Добавьте содержимое стручка ванили. Оставьте в холодильнике на 2 часа или на ночь.
3. Жаропрочную форму или порционные формочки смажьте маслом, посыпьте смесью муки и сахара и уберите в холодильник на то же время, что и тесто.
4. Разогрейте духовку до 200 С.
5. Перелейте в тесто вишневый сок из миски, перемешайте, поднимая тесто со дна.
6. Налейте в форму тесто толщиной в палец и поставьте в духовку на 5-7 минут. Тесто должно загустеть до консистенции сметаны. Достаньте форму из духовки, распределите ягоды по тесту плотным слоем и залейте оставшимся тестом.
7. Верните форму в духовку и выпекайте еще 15 минут при 200 С, затем уменьшите жар до 180 С и пеките 35-40 минут, пока края не станут пышными, а кончик ножа, вставленный в центр клафути, не будет оставаться чистым.
8. Остудите в форме на решетке и подавайте клафути теплым или холодным.
----------
Larousse Cuisine - Clafoutis

Приготовить 500 г - вишни с косточками.
Взбить 4 яйца в миске;
Добавить 1 щепотку соли и 125 сахарной пудры.
Хорошо перемешать.
Просеять 80 г муки и влить в смесь.
Смешать до получения однородной массы.
Растопить 60 г сливочного масла и добавить его в тесто, когда оно немного остынет.
Добавить 250 мл молока тонкой струйкой.
Смазать маслом блюдо, разместить вишни.
Вылейте тесто на плоды и посыпать небольшими крошками сливочного масла.
Выпекать при 210°С 45 мин до коричневого верха.
Посыпать ванильным сахаром и подавать.

Кейл - кудрявая капуста или Брунколь.

Лидер среди супепродуктов - Кейл/кале – кудрявая капуста или Брунколь, зелёные или фиолетовые кружевные листья которой не образуют кочан.

Можно прочитать: Как вырастить капусту кале.
Капуста кале хорошо растет в холодном климате, может выдержать температуры в диапазоне между - 7 °С и 27 °С.

Кейл содержит огромный спектр разнообразных питательных веществ в очень высокой концентрации.
Всего в одной чашке сырого нарезанного кейла содержится суточная доза витаминов С, А и К.
Кейл называют растительной говядиной, т.к. он очень богат белком, кальцием и железом – в пересчете на 1 калорию последнего в нем даже больше, чем в говядине, а кальция – больше, чем в молоке.

Кейл считается исключительно питательным овощным растением, которое содержит свыше 45 различных флавоноидов (в первую очередь, кампферол и кверцетин), с высокими антиоксидантными и противовоспалительными свойствами.

Кейл содержит много пищевых волокон и кальция, который усваивается полнее и легче, чем кальций, содержащийся в других продуктах.

Является богатым источником витаминов С и К, бета-каротина и лютеина – фитохимического вещества с антиканцерогенным эффектом.

Богатая клетчаткой листовая капуста снижает уровень холестерина, улучшает работу пищеварительного тракта.

Кальция в кейле намного больше, чем в молоке и молочных продуктах, и усваивается он лучше.

Капуста Кейл стимулирует иммунную систему и защищает от рака и болезней сердца, также полезна для кожи, помогает поддерживать здоровый уровень сахара в крови.

Также капуста кале благодаря питательным веществам позволяет дольше ощущать себя сытым.

А еще он поднимает настроение — к такому выводу пришли ученые из Гарвардской школы общественного здоровья (The Harvard School of Public Health).
Они исследовали взаимосвязь уровня оптимизма и сывороточных концентраций антиоксидантов и каротиноидов у 982 мужчин и женщин в США, которая оказалась вполне прямой: выше концентрации — больше оптимизма.

Так что в этой чудо-капусте все как будто создано для здоровья человека.


Листья и черенок - съедобны.
Супы,салаты, соки и коктейли, чипсы - сбрызнуть оливковым маслом и запечь в духовке, на высокой температуре.

Можно приготовить кейл на пару, как шпинат, дополнить сезонными травами, молодым чесноком, свеже-молотым перцем, морской капустой и оливковым маслом, очень хорошо сочетается с картофельным пюре.
Green smoothies: - смешать в блендере сельдерей, огурец, яблоко, кейл и имбирь.

Three reasons not to eat kale: not such a super food after all

Clafoutis. By Felicity Cloake.

How to cook the perfect cherry clafoutis | Life and style | The Guardian
If you mix plenty of pitted black cherries into what may be best described as a slightly thick crepe batter, you will have the makings of clafoutis Limousin, a type of cake from rural southern central France that takes its name from clafir, a dialect word meaning "to fill."
And fill it does—not least because it's so good that one's tendency is to ask for seconds and thirds.

The perfect cherry clafoutis.

(Serves 6)
500g fresh cherries
75g caster sugar
3 tbsp kirsch or other brandy
20g butter, melted, plus extra to grease
2 tbsp demerara sugar
50g plain flour
Pinch of salt
2 eggs, beaten
270ml whole milk (1 ml = 1 g)
3 drops of almond essence (optional)
Finely grated zest of ½ lemon

Wash the cherries (500g) and remove the stalks.
Put in a bowl and lightly crush, so the skins pop but the fruit retains its shape.
Add 2 tbsp caster sugar and the kirsch, toss together, cover and leave to macerate for two hours.

Preheat the oven to 180C/gas mark 6.
Grease a baking dish just wide enough to hold the cherries in one layer, and add half (1 tbsp) the demerara sugar.
Spin the dish round to coat the inside with demerara, then set aside.

Sift the flour (50g) into a mixing bowl and add a pinch of salt and the remaining caster sugar (75g minus 2 tbsp=50g).
Whisk in the eggs (2 eggs), followed by the milk (270ml) and melted butter (20g), until you have a smooth batter.
Stir in the almond essence - 3 drops, if using, and the lemon zest - ½ lemon, then tip in the cherries and their juices.

Pour into the prepared baking dish and bake (180C) for about half an hour, until just set but still a bit wobbly.
Sprinkle with the remaining demerara sugar (1 tbsp) and serve warm, rather than hot.


- by Raymond Blanc's clafoutis recipe - Telegraph
"In a small saucepan heat the butter until it reaches a golden hazelnut colour and leave to cool." - Blanc macerates the fruit in kirsch (morello cherry brandy) and sugar for two hours before cooking. Blanc uses a mixture of milk and whipping cream.

- by Julia Childs Cherry Clafouti Recipe - Food.com
"Place dish into the oven for about 7-10 minutes, until a film of batter sets in the pan but the mixture is not baked through.
Remove from oven (but don’t turn the oven off, yet)." - Child, puzzlingly, calls for me to stick all the ingredients in a liquidiser and whiz them together. She also bakes the base of the clafoutis before arranging the cherries on top and pouring over the rest of the batter around them.

- by Alain and Michel Roux Cherry clafoutis: Recipes: Good Food Channel
"Scatter 20g butter pieces evenly over the top of the clafoutis and bake for another 5 minutes until set." - Roux Jr beats together butter and sugar, before folding in eggs, flour and ground almonds much in the manner of any other cake, but everyone else stirs together wet and dry ingredients to make a thinnish, pourable batter.

Clafoutis.

- Strawberries Clafoutis Recipe - NYT Cooking
Strawberries are used here in a clafoutis, a type of thickened custard usually reserved for cherries (which can be substituted for the strawberries, as can other types of berries).
I use a little cornstarch as a thickening, combining it with eggs, sugar, milk, vanilla, and the berries.
Unlike a conventional clafoutis, which is usually cooked in a double boiler, this is baked in a gratin dish.
It is best served at room temperature.

Ingredients:
1/4 cup granulated sugar
1-1/2 tablespoons cornstarch
1-1/2 teaspoons pure vanilla extract
2 eggs
1-1/2 cups milk
1 pint strawberries (about 14 ounces),hulled (about 12 ounces hulled)
1 teaspoon confectioners' sugar
Instructions:
Preheat the oven to 350°F (175°C; Gas Mark 4).
Mix the granulated sugar and cornstarch in a bowl.
Add the vanilla and eggs, and mix well with a whisk for 30 to 40 seconds.
Add the milk, and mix until it is incorporated.
Quarter the berries, and distribute them evenly in a 4-to-6-cup gratin dish.
Pour the egg mixture over the berries, and place the gratin dish on a cookie sheet.
Bake for about 40 minutes, until just set.
Cool to room temperature.
Sprinkle the confectioners' sugar on top of the clafoutis, and serve it at room temperature.

- Pepin's Strawberry Clafoutis recipe
"Short Cut Cook" Jacques Pepin.

And more:
- Cherry clafoutis recipe - Telegraph (21 Mar 2014)

- Raymond Blanc's clafoutis recipe - Telegraph (08 Jun 2013).
Clafoutis is one of the great classics of French family cuisine.
Of course, my Mum created the best recipe.
This dessert is often featured both at Le Manoir and at Brasserie Blanc.
Ingredients
To butter and sugar the dish
10g unsalted butter, melted
2 tbs caster sugar
To macerate the cherries, mix:
450g ripe stoned cherries with 3 tbsp caster sugar and 3 tbsp kirsch (optional - you can use more!) for 2 hours
To make the batter
2 medium eggs, free range and organic
3 tbsp caster sugar
1/2 tsp vanilla essence, the best
20g plain flour
50g whole milk
75g whipping cream
1 pinch sea salt
20g unsalted butter, cooked to beurre noisette*
To finish the clafoutis: (optional)
10g caster sugar
Method
To line the baking dish
Pre-heat the oven to 180°C.
Brush the inside of a round cast iron or china baking dish (5cm deep x 20cm wide) with melted butter.
Add the caster sugar and move around the dish to coat the inside of the dish, shake off the excess.
To make the clafoutis
In a large mixing bowl whisk the eggs, caster sugar and vanilla essence or puree together until creamy.
Add the flour and whisk until smooth(*7) then slowly incorporate the milk, cream, salt and butter (beurre noisette).
Mix the batter with the cherries and their juices and pour into the prepared baking dish.
To cook the clafoutis
Bake in the pre-heated oven for 30–35 minutes.
The clafoutis is cooked when the blade of a knife inserted into the mixture comes out completely clean.
Sprinkle with caster sugar and serve just warm.
* Beurre noisette – this foaming butter will give a wonderful roundness to the dish and a nutty flavour to the dish.
The butter will start to foam at about 130C and will go hazelnut colour at about 150-160C.

- Raymond Blanc's clafoutis recipe - Telegraph

How to cook the perfect cherry clafoutis | Life and style | The Guardian

Flan may refer to any of the following:
In British English usage, flan may be various kinds of tart or cake with a sweet or savoury filling, often custard-based.
In the US, and in Spanish, flan is a creme caramel.
An egg-based savoury dish closely related to quiche.

20 cl of full fat cream,
40 gr of sugar,
2 eggs and
55 gr of flour.
Whisk all together, butter and sugar the baking dish, put pitted cherries on the bottom, pour the batter on top, bake in the oven for 35 min at 180C.
-------

- Pear Clafouti Recipe : Ina Garten : Food Network

- Larousse Cuisine - Clafoutis (in ru)

Cast Iron Skillet Clafoutis.

Quick and Easy Cast Iron Skillet Clafoutis Recipe
Ingredients
Batter Mix:
3 eggs
1 cup milk
8 tbsp melted butter
1 tsp. vanilla extract
2⁄3 cup all-purpose flour
½ cup sugar
½ tsp. salt

Fruit:
4 tbsp. unsalted butter
4 apples, peaches, pears peeled, cored/pitted, and sliced. Or use ~ 3 cups of cherries, blueberries, sliced strawberries, etc.
½ cup plus 2 tsp. sugar
Ground cinnamon if using apples or peaches (optional)

Directions:
Preheat oven to 200 degrees C.
For the batter:
- mix the milk, eggs, 6 tablespoons of the melted butter, vanilla, flour, sugar, and salt in a blender until smooth, and set aside.

With the remaining 2 tablespoons of butter, grease your skillet or a 10″ pie plate, then set in oven to heat.

To prepare the fruit:
- melt butter in a large skillet over medium-high heat.
Add fruit, 1/2 cup of the sugar, and cook until the fruit is glazed and warm, about 5 minutes.

Remove the skillet from the oven and immediately pour in half the batter.
Arrange warm fruit over batter, reserving juices, then pour remaining batter over fruit.
Sprinkle remaining sugar and a little cinnamon (if using) over batter and bake until clafouti is golden brown and set in the center, 25–30 minutes.

Drizzle with warmed reserved fruit juices. You can eat as is, or top with powdered sugar or whipped cream.
Clafouti is best eaten warm, straight from the oven, but is certainly also good warmed up later on or even eaten cold.
For other quick and easy dessert recipes, try out Dutch Baby Pancakes and black skillet Cobbler and Crisp recipes.
----------------
Blackberry Clafoutis
Ingredients

1 tablespoon butter, softened
3 eggs
1/2 cup granulated sugar
3/4 cup whole milk
1/2 cup whipping cream
1/2 cup all-purpose flour
2 tablespoons orange liqueur or orange juice
2 teaspoons finely shredded orange peel
1 1/2 teaspoons vanilla
1/4 teaspoon salt
3 cups fresh or frozen blackberries*
Powdered sugar
Creme fraiche or soft whipped cream

Directions
Preheat oven to 190 degrees C.
Using the softened butter, butter a 10-inch cast-iron skillet, six mini cast-iron skillets or au gratin dishes, or six 6- to 8-ounce ramekins or custard cups; set aside.
In a medium mixing bowl beat eggs and granulated sugar with an electric mixer about 3 minutes or until light and lemon color.
Stir in milk, whipping cream, flour, liqueur, orange peel, vanilla, and salt.

Arrange berries in the prepared skillet.
Carefully pour batter over berries.
Bake for 10 minutes.
Reduce oven temperature to 177 degrees C.
Bake for 25 to 30 minutes more for large skillet or 20 to 25 minutes more for smaller pans or until filling is set and top is golden brown.
Sprinkle with powdered sugar and serve warm with creme fraiche.

*TIP:
- If using frozen berries, arrange frozen berries on a baking sheet lined with paper towels.
Thaw for 10 to 15 minutes (berries will not be fully thawed).
Carefully transfer to skillet, trying not to break berries.

- Preheat oven to 177 degrees C.
Grease a cast iron skillet or baking dish.
Pour in a thin layer of the batter into the bottom of the skillet or baking dish and bake for about 5 minutes, just to set the batter.
Layer the fruit over the batter.
Top with remaining batter.
Return to the oven and continue baking until clafoutis is golden brown and knife comes out clean.

- made all versions using a gluten free flour blend which you can find here!

Definitions of cream in Britain.

Definitions of cream in Britain | Not Delia
As the fat content increases, the cream gets thicker and you can do more with it.

The terms defined by British law are:

SINGLE CREAM

This is unsterilised cream containing a minimum of 18% fat.
It’s a general-purpose cooking cream and is also suitable for pouring over desserts and using in coffee.

STERILISED CREAM

Must contain a minimum of 23% fat.
Use as for single cream.

DOUBLE CREAM

This cream can be either sterilised or fresh, but must contain at least 48% fat. It whips easily, and the thickness means it can be piped.

WHIPPING CREAM/WHIPPED CREAM

Again, it can be either fresh or sterilised, but must contain a minimum of 35% fat – the only difference between the two is that whipping cream is ready for whipping, whipped cream has already been whipped.
It doesn’t whip up as thickly as double cream, so you may have trouble piping it.

CLOTTED CREAM

Clotted cream is clotted by slow heat treatment – causing it to partially evaporate and thus become thicker.
It’s even thicker than double cream – it has to contain at least a whopping 55% of milk fat, nearly as much as some home-made butters.
(Commercially produced butter typically contains over 80%.)
Very much a specialist cream, for use with traditional recipes like scones and stargazy pie.

Clotted cream: A silky, golden-yellow cream made by allowing unpasteurized cow's milk (traditionally from Jersey cows) to sit for 12-24 hours in shallow pans, then slowing heating it and leaving it to cool for another 12-24 hours.
The cream that rises to the surface and "clots" is skimmed off and served with scones, berries, or desserts.
The best clotted cream is said to have a good, firm crust atop smooth, thick cream.
Clotted cream originated in Southwest England (either in Cornwall or Devon, depending on who you ask), and Cornish clotted cream has been awarded the EU's Protection Designation of Origin.
It has a minimum of 55% butterfat.

SOUR OR SOURED CREAM

This is cream with a similar fat content to single cream, which has been soured and thickened by the controlled action of lactic acid bacteria.

CRÈME FRAÎCHE

Not, as you might think, fresh cream at all!
It’s another sour cream, but with a higher fat content – typically more like 28-30%.

Cherry clafoutis. By Alain and Michel Roux.

Cherry clafoutis: Recipes: Good Food Channel
INGREDIENTS
4 eggs
160 g plain flour
160 g butter, melted and cooled
300 ml milk
120 g caster sugar
2 vanilla pods, split lengthways
60 g butter
400 g perfectly ripe cherries, stoned and with stalk removed
Generous pinch of granulated sugar
METHOD
- Preheat the oven to 200°C/gas 6.

- Lightly beat the eggs in a bowl with a fork, then lightly beat in the flour.
Whisk in the cooled melted butter, then gradually whisk in the milk followed by the sugar.
With the point of a knife, scrape out the seeds from the vanilla pods and add them to the mixture.

- Cut 20g of the butter into small pieces, set aside.
Use the remaining 40g to generously grease an ovenproof dish, about 22cm in diameter and 3-4cm deep.
Spread the cherries evenly over the base of the dish, then pour the batter mixture over them.

- Carefully transfer the dish to the oven and bake for 10 minutes.
Lower the oven setting to 180°C/gas 4, and cook for a further 15 minutes.
Scatter the reserved butter pieces evenly over the top of the clafoutis and bake for another 5 minutes, or until set.
To check, carefully insert the point of a sharp knife in the middle, if it comes out clean, the clafoutis is cooked.

- Sprinkle with granulated sugar and leave to stand for 5 minutes. Serve the clafoutis warm, from the baking dish.

Chef Simon, clafoutis.

Recettes de clafoutis. Les recettes du Chef, des Gourmets ou des marques.
with pic!

- Cake pan of 24 cm
- 500 g cherries
- 30 cl milk - 300 milliliter
- 100 g flour
- 120 g sugar
- 1 pinch of salt
- 3 eggs
- 60 g of melted butter.


1. Pour half of the sugar in the washed and not pitted cherries and marinate 30 minutes.
2. Break the eggs into a bowl.
3. Whisk the egg mixture + the other half of the sugar with a whisk.
4. Add flour once.
5. Stir in flour with a whisk...
6. ...to obtain a smooth texture.
7. Add the cooled melted butter and mix.
8. Loosen the unit with the milk.
9. Place the cherries in a suitable mold buttered and floured.
10. Pour the batter over the cherries.
11. The ideal is to fill the mold to about 1 cm from the edge.
12. Bake in preheated oven at 180 ° C for 40 minutes.

Depending on the chosen fruit, we can add vanilla, cinnamon, because this recipe is also applicable to other fruits, such as apples, raspberries, apricots, etc ...

In the autumn we will adapt this recipe for clafoutis with apples sautéed and flambéed with calvados or with mixed fruit apple / raspberry or apple / cassis. Raspberries and currants may be added frozen.

Blueberry clafoutis.

Blueberry clafoutis recipe - Chatelaine.com:
Blueberry clafoutis, ‘kla-foo-tee’, this French dessert.
6 servings
Ingredients
2 tsp butter, melted
1/4 cup granulated sugar, plus 1 tbsp for dusting
1/2 pint blueberries, about 1 cup
3 eggs
2/3 cups whipping cream
1/2 cup milk
1 tsp orange liqueur
1/4 cup all purpose flour, sifted
icing sugar (optional)

You’ll love this sweet decadent dessert baked with a creamy filling.
Instructions
- Preheat oven to 200C.
- Brush 6 4-in. ramekins with butter and dust with 1 tbsp granulated sugar.
- Divide blueberries among ramekins.
- Place ramekins on a baking sheet.

Whisk eggs until frothy in a medium bowl.
Whisk in 1/4 cup sugar, cream, milk and liqueur.
Gently whisk in flour until just combined.
Do not overmix.

Scrape batter evenly over berries.
Bake in centre of oven until set but jiggly when gently shaken, about 20 min.
Let stand 10 min.
Serve warm, dusted with icing sugar.
Prep Tip:
Use a 9-in - 23 cm glass pie plate instead of individual ramekins.
Bake uncovered, 20 min.
Cover with foil and continue baking until set but jiggly when gently shaken, 10 to 15 more min.
'via Blog this'

Clafoutis.

Half Full: Baking in Berlin // Blueberry Clafoutis
Blueberry Cinnamon Clafoutis

3 eggs
2 tbsp butter
1 cup milk or non-dairy milk
¾ cup flour
½ cup granulated sugar
¼ tsp cinnamon
1 cup blueberries
powdered sugar, to serve

Preheat your oven to 190C and melt 2 tbsp butter in a round or oval pan.

In a large bowl, whisk together the eggs and milk until frothy, then stir in sugar, flour, cinnamon and mix for a couple minutes.
Pour the batter into your prepared pan and place blueberries evenly on top.

Bake for about 30-40 minutes or until the top edges turn a lovely golden brown. Let cool and sprinkle with powdered sugar.

- Clafoutis Recipes That Demonstrate Why It Kind Of Sounds Like 'Cloud Fruity' (PHOTOS)
Almond and Pear Clafoutis

I am a little obssessed with almonds. I have them for breakfast everyday, drink a glass of warm almond milk every night and these days, I just add almonds to everything! This clafoutis is light and heavenly, my family loves this dessert, especially with some Chantilly cream on the side. If you do not wish to use almond milk, simply use regular milk.

2 small pears, sliced
75 g/ 6 tablespoons sugar
1 tablespoon honey
2 eggs
60 g/ 1/2 cup plain flour
40 g/ ¼ cup slivered almonds + a 1 tablespoon of slivered almonds (to garnish the clafoutis)
200 ml/ ¾ cup + 1 tablespoon almond milk
1 teaspoon vanilla extract
1 tablespoon unsalted butter
1 tablespoon brown sugar
Preheat the oven to 180°C/ 350 F

Mix the sugar and eggs. Add the flour, and gradually pour the almond milk. Mix gently, then add the honey and vanilla extract.
Butter a cake mould 23 cm/ 9 inches and sprinkle with flour.
Pour half of the batter, place the pears, and sprinkle with 40 g/ ¼ cup slivered almonds. Pour the rest of the batter on top, dot with the butter, sprinkle with 1 tablespoon of slivered almonds and 1 tablespoon of brown sugar.
Place in the preheated oven and bake for 40 to 45 minutes, until risen and golden brown. Leave to cool for 20 minutes and serve lukewarm (or cold) with a dollop of whipped cream.

Traditional Swiss Carrot Cake.

Carrot cake (Rübelitorte in Swiss German).
The oldest known recipe of carrot cake dates from 1892, in a book of the housekeeping school of Kaiseraugst (Canton of Aargau, Switzerland).
According to the Culinary Heritage of Switzerland, it is one of the most popular cakes in Switzerland, especially for the birthdays of children.
Almond Carrot Cake | Aargauer Rüeblitorte | Global Table Adventure
Almond Carrot Cake | Aargauer Rüeblitorte
Cook Time
35minutes

Ingredients
For the cake:
150grams carrot(raw and grated) - about 2/3 cups packed
1 1/4cups slivered almonds, finely ground (about 150 grams)
3/4cup bread crumbs, plus more for dusting pan
1/2tsp ground cinnamon
1tsp ground ginger
1tsp baking powder
1pinch salt
6large eggs, separated
1 1/4cups sugar
1 lemon, zested and juiced - OR-
2Tbsp Kirsch
For the glaze:
1 1/2cups powdered sugar(sifted)
3Tbsp lemon juice
Decoration:
marzipan
orange food coloring
green food coloring
slivered almonds
Instructions
Preheat the oven to 180C/350F.
Grease and flour a 9 1/2″ springform pan.
Add a circle of parchment paper to the bottom of the pan.
Mix the grated carrot, ground almonds, breadcrumbs, cinnamon, ginger, and baking powder in a large bowl.
TIP: The carrot should be grated over the medium holes of the box grater.
You can grind the almonds in a spice grinder/coffee grinder, or a food processor.

In another bowl, beat egg yolks until foamy, then stream in sugar, lemon rind, and juice.
Continue beating on high until the mixture is pale and thick.

Combine with the carrot mixture.
In a clean, dry bowl, beat the egg whites until stiff.
Fold together with the carrot mixture until just incorporated.
I like to stir 1/3 of the whites in with the carrot mixture to lighten it, then I do the rest more gently.
Pour into prepared pan, then pop into the oven and bake about 35 minutes or until a toothpick comes out clean.
Let cool completely.
Run a butter knife around the edges to help release it from the springform.
Meanwhile, prepare the glaze.
Whisk the powdered sugar with fresh, strained lemon juice in a small bowl.
(If you’d like it less tart, substitute some water for the lemon juice.)
Pour the glaze over the top of the cake, then decorate with almonds and marzipan carrots.

More:
- Traditional Swiss Carrot Cake Aargauer Ruebli Torte) Recipe - Food.com

- Rüebli Kuchen Recipe - Switzerland

Carrot Cake. Williams-Sonoma Taste.

Carrot Cake | Williams-Sonoma Taste
Carrot cake, spread with a thick layer of cream cheese frosting, is a welcome treat for any gathering. For a layered cake, you can divide the batter between two 9-inch (23-cm.) round pans, and decrease the baking time by about 10 minutes. Sandwich the frosting between the layers, then frost the top and sides of the cake. If you like a lot of frosting, double this recipe.

Carrot Cake

2 cups (8 oz./250 g.) cake flour
2 tsp. baking powder
2 tsp. baking soda
1 tsp. kosher salt
1 tsp. ground cinnamon
1/4 tsp. ground nutmeg
1 1/2 cups (12 oz./375 g.) sugar
4 large eggs
1 1/4 cups (10 fl. oz./310 ml.) canola oil
Grated zest of 1 orange
4 large carrots, peeled and grated (about 3 cups/1 lb./500 g.)
Cream cheese frosting (recipe follows)

Preheat the oven to 350°F (180°C).
Butter and flour a 9-by-13-by-2-inch (23-by-33-by-5 cm.) baking pan.

Sift the flour, baking powder, baking soda, salt, cinnamon and nutmeg onto a sheet of parchment paper.
In a large bowl, whisk the sugar, eggs, oil and orange zest until thoroughly combined.
Stir in the carrots.
Using a rubber spatula, fold in the dry ingredients just until incorporated.
Pour the batter into the prepared pan.

Bake the cake until a toothpick inserted into the center comes out clean, 35-40 minutes.
Watch closely at the end so that the cake does not overbake.
Let cool in the pan on a wire rack for 15 minutes.
Invert the cake onto the rack and let cool completely.
Cover with a clean, slightly damp kitchen towel so that the outside does not dry out.

Transfer the cooled cake to a platter.
Using an icing spatula, frost the cake with a thick layer of cream cheese frosting and serve. Serves 10-12.

Cream Cheese Frosting

1/2 lb. (250 g.) cream cheese, at cool room temperature
1/4 cup (2 oz./60 g.) unsalted butter, at cool room temperature
2 tsp. pure vanilla extract
1 cup (4 oz./125 g.) confectioners’ sugar, sifted

In the bowl of a stand mixer fitted with the paddle attachment, beat the cream cheese, butter and vanilla on medium-high speed until light and fluffy, about 2 minutes. Gradually beat in the sugar and continue to mix until thoroughly combined, scraping down the sides of the bowl as needed. Use right away, or, if the consistency is too soft, refrigerate the frosting until it is spreadable, 10-15 minutes. The frosting will keep in the refrigerator for up to 3 days.

Carrot Cake. Raymond Blanc.

Kew on a Plate - Carrot Cake - Raymond Blanc OBE
Ingredients Required
For the carrot cake
300g Light brown sugar
3 Medium eggs
100g Marzipan
1 tsp Vanilla Purée or good-quality vanilla extract
300ml Sunflower oil
300g Plain flour, sifted
1 tsp Bicarbonate of soda
1 tsp Baking powder
1/2 tsp Sea salt
1 tsp Ground cinnamon
1 tsp Ground ginger
100g Sultanas
300g Carrots, grated

For the icing and topping (optional)
75g Cream cheese
25g Unsalted butter, softened
75g Icing sugar
30g Pecan nuts/walnuts, toasted, to decorate

Cooking Method
Preheat the oven to 170ºC/Gas Mark 3½.
Line two 26 x 9 x 8cm terrine moulds or 900g loaf tins with baking parchment leaving an overhang of paper.
Prepare the cake batter
In a food mixer on a medium speed, whisk together the sugar, eggs, marzipan and vanilla purée or extract for about 4 minutes, until smooth and light.
Continue mixing and pour in the sunflower oil in a steady stream.
Mix together the flour, bicarbonate of soda, baking powder, salt and spices and sift.
Fold into the wet mixture until fully incorporated.
Lastly, fold in the sultanas and carrot, then pour the mixture into your lined terrine moulds or tins.
Bake the carrot cakes in the oven for 45 minutes.
To check if the cakes are cooked, insert a sharp paring knife into each and touch it to your lips; it should feel hot.
For greater accuracy, insert a probe into the centre of the cake – it will read 76–82ºC.
At this temperature all the ingredients will be cooked through.
Remove the cakes from the oven, take them out of the moulds and leave to cool on a cooling rack.
It is important to turn them out of their moulds immediately so that they don’t steam inside the moulds.
Of course, the cake can be eaten just as it is, but for more of a celebration, ice it.

To make the icing
Briskly beat the cream cheese, butter and icing sugar together in a large mixing bowl.
Once the cakes are completely cool, use a palette knife to spread the icing on top of each loaf and finish by scattering over a few whole toasted pecan nuts or walnuts

- See more at: http://www.raymondblanc.com/recipes/kew-on-a-plate-carrot-cake/#sthash.usJ13G24.dpuf

Eve's pudding. Летний вариант.

Зимой мы делаем этот пудинг с яблоками, а летом с ягодами, что под рукой.
Почему мы любим его?
- легко и быстро готовить.
- легкий, воздушный бисквит.
- на дно кладем, что имеем - яблоки, джем, ягоды из прошлогоднего варенья (без сюропа), яблоки в комбинации с ежевикой, например, то бишь ягодой...свежие ягоды - в сезон.
- хорошо добавить ложку большую любимого мороженого!
Рецепт я уже выкладывала - здесь!

Jam covers and storage

Jam covers and storage

Common Problems:

Whole fruit rises to the top of jar:
This happens if the mixture was too liquid and needed longer boiling. Also make sure the cooked jam resst for a while in the pan to allow to cool before bottling - say 15 minutes.

Crystallizes, forms a mould or ferments:
This occurs when the equipment has not been properly sterilised before preparing the preserves.

Fruit discolouration:
This happens if the preserve was cooked too long. To shorten cooking time you can heat the sugar in the oven first.

Crystalises in refrigerator:
Keep jam in a cool place such as a larder or a dark shelf.

Ferments and goes fizzy:
Cooking time was too short or pectin, acid and sugar were not in the right proportion. The temperature of 220ºF/105ºC must be reached or use the wrinkle test for jell (setting) point: pour a few drops onto a cold surface and wait for a moment to allow it to cool push it with your finger it should wrinkle if setting point has been reached.

Storage

The keeping quality of Jam is largely determined by the set and the correct proportion of sugar, but even with high proportion of sugar jam may go mouldy if kept in a damp store. The type of cover used is also an important factor. A waxed disc pressed evenly on the surface of the jam while still hot, certainly prevents mould growth to a large extent and even if mould develops it rarely penetrates through the paper into the Jam.

Jams covered with parchment or cellulose paper keep better than those with metal covers lined with cardboard. Home-made covers such are best put on the jam at once when it is very hot.

Most commercial jams are sealed with airtight covers made of metal. Home made jam can be sealed in the same way but they must be sealed as soon as the jam is potted. A wax disc is unneccessary under seal and is in fact more important to cover the jam quickly.

Seals are a time saving method of storing jam but involve extra cost. Plastic seals press on lids are generally reusable and again must be placed immediately on the hot jam. They have the advantage in reducing shrinkage that might occur if the jam is stored in a centrally heated house.

Source MAFF

Sealing the jars in a boiling water canner produces a strong seal that should last at least one year. Sealing the jars by turning them upside down (as recommended by some pectin manufacturers) saves time on jelly-making day but results in a weaker seal that may fail during storage. Sealing the jars with paraffin wax is no longer recommended because too often the wax seperates from the side of the jars, allowing air to touch the jelly and mold is possible. Mistakes melting the paraffin also caused many kitchen fires and severe arm burns.

Крыжовенное варенье.

oede: Крыжовенное варенье
Замечательный исследователь и бессменный директор памятного нам и по произведениям других авторов «Заповедника» Семен Степанович Гейченко в своей книжке «У Лукоморья» даже приводит один из замечательных образчиков рецептуры столь любимого поэтом «деревенского припаса», завещанного потомкам непосредственно Ариной Родионовной. Цитируем:

«Очищенный от семечек, сполосканный, зелёный, неспелый крыжовник, собранный между 10 и 15 июня [вполне возможна опечатка и имеется в виду всё же июль, или дату надо считать по старому стилю, но всё одно год на год не приходится], сложить в муравлёный горшок, перекладывая рядами вишнёвыми листьями и немного щавелем и шпинатом [sic!].
Залить крепкою водкою, закрыть крышкою, обмазать оную тестом, вставить на несколько часов в печь, столь жаркую, как она бывает после вынутия из неё хлеба.
На другой день вынуть крыжовник, всыпать в холодную воду со льдом прямо из погреба, через час перемешать воду и один раз с ней вскипятить, потом второй раз, потом третий, потом положить ягоды опять в холодную воду со льдом, которую перемешать несколько раз, каждый раз держа в ней ягоды по четверти часа, потом откинуть ягоды на решето, а когда ягода стечёт – разложить её на скатерть льняную, а когда обсохнет, свесить на безмене, на каждый фунт ягод взять два фунта сахару и стакан воды.
Сварить сироп из ¾ сахару, прокипятить, снять пену и в сей горячий сироп всыпать ягоды и поставить кипятиться, а как станет кипеть, осыпать остальным сахаром и разов три вскипятить ключом, а потом держать на лёгком огне, пробуя на вкус.
После всего сего сложить варенье в фунтовые банки и завернуть их вощёною бумагою, а сверху пузырём и обвязать. Варенье сие почитается отличным и самым наилучшим из деревенских припасов».

Надо сказать, что уже бабушки начинали крепко срезать углы в процессе:

Для начала крыжовник мыли, перебирали от листиков, веточек и зелёных лесных клопов, отлично маскировавшихся в куче ягод, и принимались отрезать сухие венчики с ножками. Кто помоложе - ногтями отщипывал, кто постарше – ножницами резал. Затем, если крыжовник брали совсем мелкий и твёрдый (сильно незрелый, но и наиболее душистый), то его накалывали приспособлением из куска винной пробки, в которую было воткнуто щёткой с десяток иголок или булавок.
Из крупного, начинавшего желтеть и уже довольно сладкого крыжовника (куда менее пригодного к варенью, кстати) шпилькой для волос вычищали семечки и клали его в холодную колодезную воду на полчаса, чтобы всплыли остальные семена, а сами оболочки не сдулись.
Из вишнёвых листьев параллельно варили отвар, интенсивно зелёного цвета, иногда выжимая в него лимон. Отвар потом почему-то тщательно процеживали, чуть ли не через марлю с ватой – смысл остался для меня загадкой.
На вишнёвом отваре варили сахарный сироп, сколько помню соотношение ягода:вода:сахар было килограмм на пол-литра на полтора кило, но тут я могу и ошибаться, всё же времени много прошло.
Мелкий наколотый крыжовник прямо заливали горячим сиропом и оставляли часа на 2-3, а потом уже доваривали до густоты. В некоторых семьях в крыжовенное варенье добавляли ванилин, но мои бабушки этим не баловались, к тому же его непросто было достать.
Сваренное варенье нужно было непременно быстро охладить, чтобы не побурело, для чего медный таз с вареньем ставили в большой бельевой таз с холодной колодезной водой, причём воду меняли раз пять, а ставшую тёплой непременно выливали под яблони.
С крупным крыжовником было ещё заморочнее – его начиняли, в основном кусочками мелко нарубленной лимонной корочки, реже грецкими орехами. Такое варенье называли «царским» и бралось за него только самое старшее поколение.

Примечание:
- вместо вынутых из крыжовника семечек полагается засовывать кучочек грецкого ореха.
- сироп варят на гуще с семечками, потом процеживают
- лед кладется в крепкую водку - в ней и отстаивается крыжовник с орехом внутри после проварки в сиропе

отдельно варят сироп на косточках, его процеживают, доводят до кипения, всыпают ягоды с орехами, прокипячивают, сливают.
в крепкую водку насколько я понимаю - это градусов шестьдесят - всыпают наколотый лед - чтоб было очень холодно (это по рецепту, но я попробовала просто обычную водку "заморозить" в морозилке - эффект на мой взгляд тот же)
вот в это и вываливают сцеженные прокипяченые в сиропе ягоды
и на ночь - на холод (на ледник - по классике, но можно в холодильник)
потом слить водку, вскипятить сироп, прокипятить в нем ягоды, водку остудить, ягоды слить, отправить отдыхать в ледяную водку, через сутки повторить, и вот тут уж не забыть вишневый лист для цвета
Да, оставшаяся водка автоматически превращается в ароматный ликер.
И еще - Вкусное варенье из крыжовника