Out of hand the flesh of a Japanese plum is so mild you might consider dialling back the sugar for a jam recipe. You definitely should not! First, the sugar is essential for the mixture to actually “jam” or set, but also that generous dose of sweetness balances the acidity that is unleashed during cooking. I ended up using the same ratio I use for raspberry jam: 2:1 fruit to sugar. Even with this high sugar content, the jam is quite tart. We noticed that of our two … Continue reading.
We didn’t eat spicy food when I was growing up. Not at all.
I didn’t learn to appreciate spicy food until I was in my early twenties, and it was at an Italian restaurant, of all places. I patronized Mercato in Calgary throughout high school, then later I had the opportunity to work in their kitchen. They make food from all over Italy, but the owners are Calabrian, and there’s always a few pastas on the menu made by infusing olive oil with garlic and hot chili flakes. I remember the first time that I realized how effective a little heat can be. It wakes up your mouth, and it elongates the sensation of the dish, as your mouth is … Continue reading.
Rumtopf, literally “rum pot”, is a traditional German fruit preserve. As each type of fruit comes into season, it is macerated with sugar, placed in the pot, then covered with rum. Traditional rumtopfen are earthenware pots with heavy lids, but any wide-mouthed, non-reactive vessel can be used.
I use about one part sugar to two parts fruit, by weight, for each addition.
Once the last layer of fruit is added, the mixture steeps for a few months, and is traditionally eaten around Christmas.
The mixture goes through some profound transformations during aging. It loses the striking vibrancy seen above and turns a uniform burgundy. The liquor loses its clarity and becomes murky, with an exceptionally rich mouthfeel, verging on … Continue reading.