Two recipes and death on the threshold
Jun. 30th, 2011 12:13 am![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
ysilme... of our balcony, that is. The death. Winterwizard and myself are still unhappy with what we had to do yesterday: kill a whole people. Of wasps getting too comfortable on said balcony, just before the door... *sigh*
We have this Swedish house with the typical entrance porch in front, topped by a balcony. This balcony has a wood panel double floor, open on top like a patio, closed underneath, forming the roof of the porch. Some weeks ago we saw some wasps staring a nest just before the balcony door underneath the balcony floor, clinging to one of its floor planks. Since it was the common, small, yellow jacket wasp and we're usually much for friendly coexistence, and since we don't use the balcony except for airing (two windows open on it that are constantly ajar), we wanted to leave them for the summer, since wasps only use a nest once. Turns out that this has been naive - starting mid June, the colony begun breeding, building and flying out in earnest, and now coming in every window of the whole house and jeopardizing the front door as well.
The nest had doubled its size in two days, then having the size of a football squeezed flat, and research told us that it would grow rather large and fast and the whole thing would be going on until the end of October. Sh******
So we did the bad thing, bought a can of extra poisonous insecticide and had them extinct rather fast. Shockingly fast, to be honest, particularly since we used it outside and we couldn't reach the nest, just spray in the relatively open space between the balcony floor and the porch roof. And we're both still feeling bad about it, particularly since the species is protected.. *sigh*
Now, the two promised recipes:
Sweet and sour Pumpkin Pickle with Ginger
As already mentioned, this is a recipe mix by myself, but has been tried out several times already.
First, the pumpkin, or rather squash, I believe. (I never know what to call it in English, since it's one term only in German). You need a variety that is tasty and has firm flesh, it should be well suited for pickling. Usually, the vendors know.
My preferred kind is a variety of the Cucurbita Moschata, called "Muskatkürbis" ("Muskat" translates with "nutmeg", but I don't have any idea whether this has something to do with it.) Have a link to the variety and a link to German page with image of the thing in question.
They are rather large (this time, I got 7kilos of pulp out of a normally-sized one, have bright orange pulp with a delicious fragrance already raw, and are prefect for pickling and chutneys, but also for cooking or any other dish. They also keep very well, as I inadvertely found out *blushes*.
(I'm sorry that the measurement values are such a mix; if you tell me what your typical values are, I get everything changed accordingly)
For every kilogram pumpkin pulp, you need:
1/4 litre lemon vinegar (a good white wine vinegar will do as well, then also add the juice of the lemon)
1 cinnamon stick (I prefer the larger, thicker cinnamon bark you get for Indian cooking; I use 1-1,5 inches of it)
5 cloves, whole
the peel of a lemon, not sprayed, cut in very thin strips - or, better, taken off with a Julienne peeler
ginger to your liking: I use a wide piece the size of my index finger, two fingers wide. The ginger has to be cleaned and cut in slices of 1/2 inch length. If you don't like ginger, leave it out; I added it to the recipe since I love it.
500g sugar
Cut the pumpkin in small sections, generously cut the soft inside out and the peel off, and then cut the pulp into pieces of the desired size. The recipe says about an inch long and wide, I make them smaller. It's not important, provided that all pieces are more or less the same size. Since this step takes quite some time, I usually do it the day before. The cut and cleaned pulp, put in a clean, covered bowl keeps in the fridge for one or two days.
Boil up the vinegar withthe spices, ginger, and the lemon peel and pour over the pumpkin. Cover and let steep for 24 hours. It is advisable to stir it from time to time, so all of the pulp gets in good contact with the vinegar.
After 24 hours, strain the pulp pieces, collecting the vinegar, and boil this up with the sugar. But the pulp back in and cook it until it looks glassy. You can also try a piece, if it has the desired texture between firm and soft, it's done.
While the pumpkin cooks, you have sterilised the jars. Sterilising is important if you want to keep the pickle for more than three months, since the pumpkin isn't preserved by boiling.
I use old gherkin/compot jars with twist-off covers which have been perfectly clean beforehand. For sterilising, I can use tap water, since I can have 60°C. Another option would be to use the water as hot as possible and add boiling water, but you'll need a thermometer to judge the temperature then.
Anyway, the jars and covers should steep for at least 5min in at least 60°C/140°F hot water, entirely covered. Use a metal or silicon tool to turn them if air bubbles are left inside. Then I put a freshly washed dish towel on a tray, fish out the jars with clean pasta tongs and put them upside down on it, so they will stay reasonably warm while they drip dry until the hot pickle goes into it. The covers I place on another tray and take good care not to touch rims or insides with my hands, just the outsides. I similarly sterilise each item and tool I'm gonna use for the stuffing of the jars.
Alternatively, you can sterilise the jars and covers in your dishwasher when there is a programme that's hot enough, or use alternative methods of your choice. This one works well for me; I even use it for sugarless apple sauce. The latest batch is still ok and three years old (I'm kitchen nerd enough to keep jars from this and that for observation *g* ).
When the pumpkin is done, take the pieces out with a slotted spoon and put them as tightly as possible in the jars, leaving half an inch off on top. Spillage doesn't matter, the covers won't stick, but if you want to wipe it off, use a dishcloth fresh from the laundry. Bring the vinegar to boil once again and fill up each glass just under the rim. Put the covers on, close well, and put the glasses upside down for at least 5min. This will take care of any remaining air and germs still in the jar. There is enough sugar and vinegar in it so you needn't worry, but the more careful you are, the longer it will keep well.
This sounds complicated, but really, it isn't. It's basically preparing the pulp, steeping the pulp, cooking the pulp in leisure while you have time to prepare the jars, and then fill the jars. It's the most relaxed pickling/preserving recipe I've ever done.
Kelly, this is for you: "Cherry Michael" - a traditional German variety of the French toast theme, or rather
Frenchy-toasty cherry casserole
You need
8 stale bread rolls or a similar amound of stale white bread, toast - this is really a recipe for using leftovers
1/2 l lukewarm milk
50g soft butter
80g white sugar (though brown wouldn't hurt as well)
4 eggs, separated
2 soup spoons rum or cherry spirit, if available. If not, use milk
rubbed of peel of a lemon
500g fresh or canned cherries, but not deep-freezed; that gets too soaky and looks ghastly.
50g sultanas/raisins (if you soak the raisins in the rum first, for a day or so, it gets particularly delicious, says the Winterwizard)
30g chopped hazelnut or almond chips
30g butter flakes
Preheat oven at 200°C/390°F
Grease casserole form with butter
Cut the bread rolls in thin slices or dices. Heat the milk until its about lukewarm, pour over bread and let steep for 30min. Take care that all of the bread gets as much soaked up as possible.
Let the canned cherries drip dry; prepare the cherries if fresh. You don't have to pit them, but warn your dinner guests in this case! ;o)
Beat butter, sugar and eggyolk and rum to a froth. Mix the bread with the lemon peel, raisins, hazelnut/almonds, cherries, and then mix well with the froth.
Beat the eggwhite until it's very stiff and gently fold in. (Have you done this before, Kelly? I can explain in detail if you like).
(If you don't have a kitchen robot, hand mixer or mechanical tool to beat the eggwhite stiff, rather use the whole eggs for the froth. The result is going to be a bit more dense and less fluffy, but beating eggwhite with a whisk by hand is hard work and requires some skill.)
Put the whole mass in the buttered casserole, cover with the butter flakes (this last step I always omit, as I'm too lazy to cut a piece of butter in the darn flakes.)
Bake for about 40min until it's a golden brown on top.
Serves with vanilla or fruti sauces.
This can be varied with apples (prepare 500-750g apples in thin sections and mix with the batter or layer both in the casserole), or any kind of fresh or canned fruit that you have available. You can also add spices to your liking and whatever you like - it's an easy dish usually done at harvesting/preserving time, where the currently preserved fruits get used. I usually make it when I'm just having some eggs and not much else in the house, and pass by the baker who always sells stale bread cheap. I've done it once with baguette leftovers. It works, but you have to use more liquid to get the crust properly steeped and soft.
The good thing is: this has so many variations that the consistency of the result is always different. As long as everyhting is well baked through, it doesn't matter if it's a bit on the humid, spongy or the dry side. If your oven tends to dry out dishes, rather cover the casserole with tin foil while baking.
This entry was originally posted at http://winterwitch.dreamwidth.org/83771.html and has
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We have this Swedish house with the typical entrance porch in front, topped by a balcony. This balcony has a wood panel double floor, open on top like a patio, closed underneath, forming the roof of the porch. Some weeks ago we saw some wasps staring a nest just before the balcony door underneath the balcony floor, clinging to one of its floor planks. Since it was the common, small, yellow jacket wasp and we're usually much for friendly coexistence, and since we don't use the balcony except for airing (two windows open on it that are constantly ajar), we wanted to leave them for the summer, since wasps only use a nest once. Turns out that this has been naive - starting mid June, the colony begun breeding, building and flying out in earnest, and now coming in every window of the whole house and jeopardizing the front door as well.
The nest had doubled its size in two days, then having the size of a football squeezed flat, and research told us that it would grow rather large and fast and the whole thing would be going on until the end of October. Sh******
So we did the bad thing, bought a can of extra poisonous insecticide and had them extinct rather fast. Shockingly fast, to be honest, particularly since we used it outside and we couldn't reach the nest, just spray in the relatively open space between the balcony floor and the porch roof. And we're both still feeling bad about it, particularly since the species is protected.. *sigh*
Now, the two promised recipes:
Sweet and sour Pumpkin Pickle with Ginger
As already mentioned, this is a recipe mix by myself, but has been tried out several times already.
First, the pumpkin, or rather squash, I believe. (I never know what to call it in English, since it's one term only in German). You need a variety that is tasty and has firm flesh, it should be well suited for pickling. Usually, the vendors know.
My preferred kind is a variety of the Cucurbita Moschata, called "Muskatkürbis" ("Muskat" translates with "nutmeg", but I don't have any idea whether this has something to do with it.) Have a link to the variety and a link to German page with image of the thing in question.
They are rather large (this time, I got 7kilos of pulp out of a normally-sized one, have bright orange pulp with a delicious fragrance already raw, and are prefect for pickling and chutneys, but also for cooking or any other dish. They also keep very well, as I inadvertely found out *blushes*.
(I'm sorry that the measurement values are such a mix; if you tell me what your typical values are, I get everything changed accordingly)
For every kilogram pumpkin pulp, you need:
1/4 litre lemon vinegar (a good white wine vinegar will do as well, then also add the juice of the lemon)
1 cinnamon stick (I prefer the larger, thicker cinnamon bark you get for Indian cooking; I use 1-1,5 inches of it)
5 cloves, whole
the peel of a lemon, not sprayed, cut in very thin strips - or, better, taken off with a Julienne peeler
ginger to your liking: I use a wide piece the size of my index finger, two fingers wide. The ginger has to be cleaned and cut in slices of 1/2 inch length. If you don't like ginger, leave it out; I added it to the recipe since I love it.
500g sugar
Cut the pumpkin in small sections, generously cut the soft inside out and the peel off, and then cut the pulp into pieces of the desired size. The recipe says about an inch long and wide, I make them smaller. It's not important, provided that all pieces are more or less the same size. Since this step takes quite some time, I usually do it the day before. The cut and cleaned pulp, put in a clean, covered bowl keeps in the fridge for one or two days.
Boil up the vinegar withthe spices, ginger, and the lemon peel and pour over the pumpkin. Cover and let steep for 24 hours. It is advisable to stir it from time to time, so all of the pulp gets in good contact with the vinegar.
After 24 hours, strain the pulp pieces, collecting the vinegar, and boil this up with the sugar. But the pulp back in and cook it until it looks glassy. You can also try a piece, if it has the desired texture between firm and soft, it's done.
While the pumpkin cooks, you have sterilised the jars. Sterilising is important if you want to keep the pickle for more than three months, since the pumpkin isn't preserved by boiling.
I use old gherkin/compot jars with twist-off covers which have been perfectly clean beforehand. For sterilising, I can use tap water, since I can have 60°C. Another option would be to use the water as hot as possible and add boiling water, but you'll need a thermometer to judge the temperature then.
Anyway, the jars and covers should steep for at least 5min in at least 60°C/140°F hot water, entirely covered. Use a metal or silicon tool to turn them if air bubbles are left inside. Then I put a freshly washed dish towel on a tray, fish out the jars with clean pasta tongs and put them upside down on it, so they will stay reasonably warm while they drip dry until the hot pickle goes into it. The covers I place on another tray and take good care not to touch rims or insides with my hands, just the outsides. I similarly sterilise each item and tool I'm gonna use for the stuffing of the jars.
Alternatively, you can sterilise the jars and covers in your dishwasher when there is a programme that's hot enough, or use alternative methods of your choice. This one works well for me; I even use it for sugarless apple sauce. The latest batch is still ok and three years old (I'm kitchen nerd enough to keep jars from this and that for observation *g* ).
When the pumpkin is done, take the pieces out with a slotted spoon and put them as tightly as possible in the jars, leaving half an inch off on top. Spillage doesn't matter, the covers won't stick, but if you want to wipe it off, use a dishcloth fresh from the laundry. Bring the vinegar to boil once again and fill up each glass just under the rim. Put the covers on, close well, and put the glasses upside down for at least 5min. This will take care of any remaining air and germs still in the jar. There is enough sugar and vinegar in it so you needn't worry, but the more careful you are, the longer it will keep well.
This sounds complicated, but really, it isn't. It's basically preparing the pulp, steeping the pulp, cooking the pulp in leisure while you have time to prepare the jars, and then fill the jars. It's the most relaxed pickling/preserving recipe I've ever done.
Kelly, this is for you: "Cherry Michael" - a traditional German variety of the French toast theme, or rather
Frenchy-toasty cherry casserole
You need
8 stale bread rolls or a similar amound of stale white bread, toast - this is really a recipe for using leftovers
1/2 l lukewarm milk
50g soft butter
80g white sugar (though brown wouldn't hurt as well)
4 eggs, separated
2 soup spoons rum or cherry spirit, if available. If not, use milk
rubbed of peel of a lemon
500g fresh or canned cherries, but not deep-freezed; that gets too soaky and looks ghastly.
50g sultanas/raisins (if you soak the raisins in the rum first, for a day or so, it gets particularly delicious, says the Winterwizard)
30g chopped hazelnut or almond chips
30g butter flakes
Preheat oven at 200°C/390°F
Grease casserole form with butter
Cut the bread rolls in thin slices or dices. Heat the milk until its about lukewarm, pour over bread and let steep for 30min. Take care that all of the bread gets as much soaked up as possible.
Let the canned cherries drip dry; prepare the cherries if fresh. You don't have to pit them, but warn your dinner guests in this case! ;o)
Beat butter, sugar and eggyolk and rum to a froth. Mix the bread with the lemon peel, raisins, hazelnut/almonds, cherries, and then mix well with the froth.
Beat the eggwhite until it's very stiff and gently fold in. (Have you done this before, Kelly? I can explain in detail if you like).
(If you don't have a kitchen robot, hand mixer or mechanical tool to beat the eggwhite stiff, rather use the whole eggs for the froth. The result is going to be a bit more dense and less fluffy, but beating eggwhite with a whisk by hand is hard work and requires some skill.)
Put the whole mass in the buttered casserole, cover with the butter flakes (this last step I always omit, as I'm too lazy to cut a piece of butter in the darn flakes.)
Bake for about 40min until it's a golden brown on top.
Serves with vanilla or fruti sauces.
This can be varied with apples (prepare 500-750g apples in thin sections and mix with the batter or layer both in the casserole), or any kind of fresh or canned fruit that you have available. You can also add spices to your liking and whatever you like - it's an easy dish usually done at harvesting/preserving time, where the currently preserved fruits get used. I usually make it when I'm just having some eggs and not much else in the house, and pass by the baker who always sells stale bread cheap. I've done it once with baguette leftovers. It works, but you have to use more liquid to get the crust properly steeped and soft.
The good thing is: this has so many variations that the consistency of the result is always different. As long as everyhting is well baked through, it doesn't matter if it's a bit on the humid, spongy or the dry side. If your oven tends to dry out dishes, rather cover the casserole with tin foil while baking.
This entry was originally posted at http://winterwitch.dreamwidth.org/83771.html and has
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Date: 2011-06-30 09:51 am (UTC)no subject
Date: 2011-06-30 03:54 pm (UTC)Nothing is ever perfect, I suppose.
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Date: 2011-06-30 04:39 pm (UTC)Thanks for the recipes!
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Date: 2011-07-01 10:35 am (UTC)Good question. We always have wasps around the house, certainly because of the firewood they gnaw at for their nests. I don't mind the odd one flying around, and our cats have all learned not to catch them. But they shall have their nest elsewhere, please.
My father said yesterday that they are likely to try a nest there next year, too. He has the same problem with a shed and goes with disturbing them when they start the nest-building. It isn't dangerous when they are just starting, he says. We're also going to put some metal mesh underneath the boards, since we have to get them off for some repair some time.
One of your late cats was an effective and experienced wasp-hunter, which still amazes me. I once observed her batting a wasp very carefully, until the insect crawled disoriented on the floor. Then she proceeded to eat it by trying to bite off the head first. She spat it out repeatedly until she had the head off.