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| | Maple Roasted Brussels Sprout and Quince Salad For the salad1 ripe quince, cored, seeded, and cut into 1/4-inch slices1 pound Brussels sprouts2 tablespoons extra virgin olive oil, divided1 tablespoon plus 1 teaspoon maple syrup, divided1/3 cup crumbled Capricho de Cabra (or another flavorful fresh goat cheese)For the dressing1 1/2 tablespoons lemon juice1 teaspoon maple syrup1 tablespoon shallot1/2 teaspoon mustard powderpinch sea salt2 tablespoons extra virgin olive oil Preheat oven to 425 degrees F.In a small bowl, toss quince slices with 1 tablespoon each olive oil and maple syrup. Arrange slices on a rimmed baking sheet and slide into the oven. Roast for 15 - 20 minutes, turning halfway through. Pull quince once the edges are lightly browned and the fruit is tender, but not limp. Set aside to cool.Meanwhile, prep Brussels sprouts. Set out two small mixing bowls (including the one used to toss quince). Using a sharp paring knife, trim stem and very carefully carve out the core. Break off any leaves and set them in one the bowls; set sprout upright and cut into very thin slices, about 1/8-inch thick. Place sliced sprouts in the second bowl. Toss sliced sprouts with your hands and fish out any single leaves and add those to the leaf bowl. Toss sliced sprouts with 1/2 tablespoon (1 1/2 teaspoons) olive oil, 1 teaspoon maple syrup, and a pinch of sea salt. Toss leaves with remaining olive oil and a pinch of sea salt. Roast slices for 15 minutes, flip, scatter reserved leaves, and roast for another 5 - 7 minutes, until leaves are crisp and slices are tender.To make dressing, combine lemon juice, maple syrup, shallot, mustard powder, and sea salt in a small bowl. Whisk in the olive oil until emulsified. Toss quince with warm sprouts and plate. Finish with a few crumbles of goat cheese and a pinch of sea salt. Serve salads warm, drizzling with dressing just before the first bites since dressing will eventually wilt the crispy leaves.http://www.brooklynsupper.net/2015/10/maple-roasted-brussels-sprout-and-quince-salad/Tags:greens, quince, side dish, vegetables Quince & Cranberry JamMakes 1 quart 4 quince, peeled, cored & diced1 lb sugar¼ cup lemon juice6 oz cranberries 1. Place quince in a large pot and cover with water (byat least 1")2. Bring to a boil, then reduce heat to simmer, coverand cook 2½ - 3 hours3. Drain any excess water that may still be present atthe end of cook time4. Spoon half of the drained quince into a blender andpuree until smooth. Pour back into the pot with thediced quince5. Add cranberries, lemon juice and sugar6. Bring back to boil over medium, then reduce heat toa simmer and cook for about 20 minutes, stirringconstantly until thickened7. Cool, then refrigerate until serving. The jam will keep1 month in an airtight container in the refrigerator, or8 months if canned http://how2heroes.com/videos/profiles/about-brian-mercuryTags:brian mercury, cranberry, jam, quince quince tarte Tatinboston globe november 20, 2013Serves 10The classic French upside-down tart, typical with apples, is made here with quince.CRUST1½ cups flour1½ tablespoons sugar1 teaspoon salt½ cup (1 stick) chilled unsaltedbutter, cut into 1-inch slices3 tablespoons ice water, or more if needed1½ teaspoons cider vinegarExtra flour (for sprinkling)1. In a food processor, combine the flour, sugar, and salt. Add the butter and pulse until it forms pea-size pieces. Add 3 tablespoons of the water and vinegar and pulse just until moist clumps form. Add a little more water to moisten the dough, if needed.2. Turn the dough out onto a lightly floured counter and gather into a ball. Press it into a disk, wrap in foil, and refrigerate for at least 1 hour. Let the dough sit at room temperature for 30 minutes before rolling.FILLING1 cup sugar¼ cup water1 tablespoon honey5 tablespoons unsalted butter, at room temperature, cut into 5 pieces4 medium quince, peeled, cut into 1-inch-wide wedges, and cored1. Have on hand a large skillet filled with ice cubes, another heavy 10- or 11-inch skillet with an ovenproof handle, and a rimmed baking sheet.2. In the heavy skillet over medium heat, combine the sugar, water, and honey. Stir until the sugar dissolves. Turn the heat to medium-high and let the mixture boil, swirling the skillet occasionally, for 8 minutes or until it turns a deep amber caramel. Remove from the heat and stir in the butter. Immediately place the caramel skillet on the ice skillet. Let stand for 30 minutes, or until the caramel is cold and hard. Remove the skillet from the ice and wipe the bottom dry.3. Set the oven at 400 degrees.4. Arrange the quince wedges tightly, rounded sides down, in a circle on the caramel. Fill in the center with more wedges.5. On a lightly floured surface, roll the dough to a 12- to 12½-inch round. Place the dough on the quince, tucking the rim inside the pan. Make 3 or 4 slits in the dough to allow steam to escape. Place the skillet on the baking sheet. Bake the tart for 45 to 55 minutes or until the crust is deep golden. Cool on a wire rack for 30 minutes.6. Run a knife around the edge of thepastry. Invert a deep cake plate onto the skillet. Using oven mitts, hold the plate and skillet firmly together and invert the tart onto the plate. Lift off the skillet. Serve warm or at room temperature.Tags:dessert, quince, tart Home Made WinterYvette Van Boven=BANNOCK BREAD2c (250g) AP flour2T sugar1/2 tsp b. powder1/2 tsp b. soda1/2 tsp salt3T (40g) butter, plus more for the panabout 1c buttermilkCombine dry. Cut in the butter until coarse meal, then quickly stir in the buttermilk until the dough is nicely smooth and compact. Don't knead too long. It should be like a scone.Pat into a flat round loaf that will fit into a skillet.Melt butter in skillet over high heat. Let the pan become very hot, then place dough in pan. After 6-7 min, when the bottom starts to turn golden brown, you can gently flip. Cook 7 more min.Let cool.=MY DEVONSHIRE CREAM3/4c (200mL) heavy cream2/3c mascarpone (150g)seeds from 1 vanilla bean1T superfine sugar1T grated lemon or lime zestBeat into a fluffy cream with mixer. Leave to stiffen in the fridge. Serve with bannock bread and jam.=QUINCE JAME WITH STAR ANISE AND CARDAMOMmakes 4 jarsProcess/grate generous 2 1/4 (1kg) quinces, peeled and cored. Bring to boil with 4 1/2c (1L) water and 5c (1kg) sugar and the juice of 1 lemon. Add 3 star anise, and 8 cardamom pods. Boil on low heat for about an hour. Spoon into clean jars. Store in fridge.Tags:book source, dairy, jam, quince, snack Quince Compote Juice of 1/2 lemon1 pound quince1 pound apples1/3 cup agave syrup1/2 cup water1/2 teaspoon ground cinnamon1 vanilla bean, split and scraped1. Fill a large bowl with water, and add the juice of 1/2 lemon. Quarter the quinces and apples, and place the pieces you aren’t working with in the water while you peel, core and cut each quarter crosswise into 1 inch-thick pieces.2. Combine the agave syrup and water in a large, heavy saucepan, and bring to a boil. Turn the heat down and simmer. Drain the quinces and apples, and add to the pot with the cinnamon and vanilla. Bring to a simmer, cover, reduce the heat and simmer, stirring often, for one hour. The quince will be soft and pinkish, and the apples may have broken down into apple sauce (depending on what type you use). Serve hot or cold.Yield: Serves four.Advance preparation: This compote will keep for about a week in the refrigerator.http://www.nytimes.com/2009/11/26/health/nutrition/26recipehealth.htmlTags:breakfast, condiment, dessert, quince Brown butter and quince bread puddingTotal time: 2 hours, 30 minutesServings: 8Note: You will need 8 (6-ounce) ramekins. Challah bread can be substituted for the brioche rolls. Reserve extra butterscotch sauce for another use.3 quince (about 8 ounces each), peeled, quartered and seeded3 tablespoons melted butter2 tablespoons packed brown sugar3 cups milk1 vanilla bean, split in half and seeds scraped6 egg yolks1 1/2 cups sugar, divided1/4 cup, plus 2 tablespoons butter, divided3 (4-inch) brioche rolls, cut into 1/2-inch cubes (about 5 cups cubed)1 teaspoon lemon juice3/4 cup whipping cream1/2 teaspoon vanillaPinch of fleur de selCrème fraîche for garnish1. Heat the oven to 375 degrees. Arrange the quince in a single layer in a 9-by-13-inch baking dish. Drizzle the 3 tablespoons of melted butter over the quince, then sprinkle them with brown sugar. Bake the quince until tender, 45 minutes to 1 hour. Cool the quince, then cut them in a small dice. Lower the oven temperature to 350 degrees.2. Combine the milk and scraped vanilla bean with seeds. In a medium saucepan, heat the mixture to simmering, then remove the pan from the heat and let the mixture steep about 10 minutes. Remove the vanilla bean and discard.3. With a whisk, beat the egg yolks and one-half cup sugar until blended. Stir in a little of the milk mixture to temper the yolks, then add the yolks to the saucepan. Heat and stir over medium-low heat until slightly thickened, 8 to 9 minutes. Strain; set aside.4. In a heavy 9-inch skillet, melt one-fourth cup butter over medium heat. Continue to cook, whisking the butter until it turns nut brown, about 4 to 5 minutes. Toss the bread with the brown butter and toast in a 350-degree oven, about 12 to 15 minutes.5. Spoon about one-fourth cup of toasted bread cubes into each of eight ramekins. Divide the quince among the ramekins, then add the remaining bread cubes. Pour the milk mixture over the bread in the ramekins pressing to coat the bread. Bake in a water bath (a deep pan filled with enough water to reach halfway up the ramekins) for about 30 minutes until the custard is set. Remove the ramekins from the water bath; cool on a rack.6. While the bread pudding is baking prepare the butterscotch sauce. Combine 1 cup sugar and one-third cup water in a deep saucepan. Stir over medium heat until the sugar is dissolved. Turn the heat to high and bring the syrup to boiling without stirring. Dip a small brush in water and brush down the sides of the pan to prevent crystals from forming. Continue to cook, gently swirling the pan for even caramelization, until the syrup reaches a deep amber color, 3 to 4 minutes.7. Cut up 2 tablespoons of butter and heat it with the cream in a small saucepan until it is melted. Remove from heat and stir the hot cream into the caramel until blended. It will bubble up. Stir in the vanilla and a pinch of salt.8. Serve the bread pudding with a dollop of crème fraîche and drizzle with about a tablespoon of butterscotch sauce.Each serving with one tablespoon butterscotch sauce and one tablespoon crème fraîche: 450 calories; 8 grams protein; 43 grams carbohy- drates; 1 gram fiber; 29 grams fat; 17 grams saturated fat; 244 mg. cholesterol; 83 mg. sodium.Tags:bread pudding, dessert, quince Quince Applesauce Epicurious | October 1997 by Deborah MadisonVegetarian Cooking for EveryoneApplesauce can begin as a soothing breakfast fruit and end as a dessert, tucked inside a buckwheat crêpe or made into the glorious dessert. The pressure cooker in tandem with the food mill eliminates the need to peel and core the apples. You can have applesauce in 15 minutes. Yield: Makes about 1 quart2 quinces, cut in sixths for a pressure cooker or thinly sliced for for a food mill3 pounds apples, quarteredhoney or sugarfresh lemon juice1/2 teaspoon ground cinnamon, cardamom, or allspice or a pinch of ground cloves, optional If you're using a food mill, put the apples and quince in a pot, add 1/3 cup water, cover securely, and cook until the apples are completely tender, about 20 minutes. Or put them in a pressure cooker with 3 tablespoons water, bring the pressure to high, and cook for 10 minutes. Release the pressure or let it fall by itself. Pass the cooked fruit through the food mill into a clean pot. Taste and sweeten with honey if the sauce is tart or add the lemon juice if the apples are too sweet. Add the spices. Simmer for 5 minutes, then cool. If you're not using a food mill, peel and core the apples and quince first, then cook until they're broken down into a sauce.Tags:apple, fruit, quince Top of Page | | 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