Sidey’s weekend theme is FOOTPRINTS,
Can a rabbit break a heart?
I really didn’t want to write this post, I kept hoping she’d just reappear; that she had wandered into a distant corner of the garden and would come – as she did every morning – speeding around the corner to say hello when I filled her food and water bowls.
It’s been four days now, I must accept that she somehow managed to get out through a fence and can’t find her way back. I’ve put up posters around the neighborhood …
Lulubelle is forlorn and obsessively rootling around trying to sniff her out.
Ah,Charlotte, my sweet bunny; your have left your little footprints on my heart.
On then to less sadness and cooking away my grief. One of Tandy’s recent ingredient challenges is to cook using preserves. This sent off on a fact finding mission to ascertain how preserves are defined, as opposed to pickled. It seems to be a fine line, Wikipedia tells us this:
“Fruit preserves are preparations of fruits and sugar, often canned or sealed for long-term storage. The preparation of fruit preserves today often involves adding commercial or natural pectin as a gelling agent, although sugar or honey may be used, as well. Prior to World War II, fruit preserve recipes did not include pectin, and many artisan jams today are made without pectin. The ingredients used and how they are prepared determine the type of preserves; jams, jellies and marmalades are all examples of different styles of fruit preserves that vary based upon the ingredients used.
Many varieties of fruit preserves are made globally, including sweet fruit preserves, such as strawberry, as well as savoury preserves of culinary vegetables, such as tomatoes or squash. In North America, the plural form “preserves” is used to describe all types of jams and jellies. In British and Commonwealth English most fruit preserves are simply called jam, with the singular preserve being applied to high fruit content jam, often for marketing purposes. Additionally, the name of the type of fruit preserves will also vary depending on the regional variant of English being used.”
And goes on to further blur the lines by dividing the types into a list:
- 1.1 Chutney
- 1.2 Confit
- 1.3 Conserves
- 1.4 Fruit butter
- 1.5 Fruit curd
- 1.6 Fruit spread
- 1.7 Jam
- 1.8 Jelly
- 1.9 Marmalade
So, very confused, I stood staring at my fridge and grocery shelves. I had:
Chutney (peach), confit of duck (Feinschmecker hamper), Lemon curd (don’t ask!), assorted Verlaque jars, marmalade … the list of items went on and on.
In the end I decided to first boil my Feinschmecker turkey & gammon roll in water with bayleaves, cloves and peppercorns; then bake it with a Verlaque Pinotage and pear basting and serve it with preserved sauerkraut and boiled potatoes. All things considered, it was a good choice. I bet the leftovers are going to make a fine sandwich this evening … I’m thinking rye bread and hot pickles …
As it turns out, I misread Tandy’s post, the challenge was to make preserves, not cook with them …