Tag Archives: quince

Early October Wrap Up

I haven’t had a lot of inspiration for cooking in the last couple of weeks, and I’m just getting over a bad cold. A woman’s got to eat, however. Luckily, I threw a few things together before it got too bad.

I used the same basic dough recipe that I made those pumpkin and kaiser-shaped rolls with, but I left out the ground oats and threw in an egg and 1/4 cup of sugar. About 1/3 of the dough (300 gm) was rolled out and cut into six strips to wrap around Jumbo hot dogs … for pigs in blankets.

NOTE: Shaping and baking instructions found at link above.

I was going to make caramel rolls with some of the remaining dough but it turned out I didn’t have any caramel sauce in the fridge (just fudge sauce). So I got creative with the leftover cranberry sauce in my fridge and some quince jam from the pantry.


I transferred some of the cranberry sauce onto the quince jam portion, cause there was just too much sauce to roll up without it all oozing out. Originally, I was going to make two distinct fillings.

Icing sugar, softened butter and milk glaze

Close-up of crumb inside the rolls

Pantry chili with veggies from the crisper drawer and canned small red kidney beans and diced tomatoes (with herbs and spices). Served over or with those piggy buns.


Pasta is always a quick meal like this Shrimp aglio e olio over leftover linguine.  Sometimes finely minced garlic sauteed in olive oil is all you need to dress your pasta. And a sprinkle of pepperoncini (dry hot red pepper flakes). Cooking the pasta takes longer than cooking the shrimp and making the sauce.

Brunch – I love fried eggs over easy and bacon. For breakfast, lunch OR dinner. And some sort of dairy … like cottage cheese, or cream cheese if I can’t get that. Sometimes I pile it on top of toasted home made bread.


Red pepper hummus with home made sourdough tortillas for a quick snack or part of brunch

There’s still the weekend left for more cooking, but I think I’ll wrap things up here.


Baked Jam Donuts … 2 recipes

My donuts come from a local bakery these days cause I can get just ONE and it’s a nice treat when I’ve had a bad day or week. I’ve made them myself but, as always, frying keeps me from making them too often. So, a recipe for a baked donut seemed too good to be true. And I don’t mean those cake-y horrors but REAL yeast donuts.

Both of the recipes came from Zsuzsa’s web site … cause if you want a real donut, go to a Hungarian/Austrian/German etc. They know what they’re doing. 🙂

The link to this Austrian version came from a recommendation made by a visitor to her baked donut post, while the 2nd recipe is Zsuzsa’s creative adaptation/modification.

Austrian Baked Jam Donuts (Buchteln) – filled with cubes of quince paste. Other popular jams used include apricot, plum or rose hip as well as poppy seed, Nutella, Dulce de leche, lemon curd or sweetened cream cheese

Zsuzsa’s Baked Jam Donuts (Lekvaros Fank Sutoben Sutve) – filled with seedless blackberry jam

Poached Quinces and Quince Paste (Membrillo)


Note the technical writing showing up in the paragraph below:

South-western Ontario is a major producer of field crops ranging from tobacco to soy beans and tomatoes and vineyards abound as do orchards filled with apples and pears. Less commonly found are quinces which combine elements of both apples and pears. Unlike these two however, you can’t eat quinces out of hand. Baked or boiled/poached, the tannic creamy pale fruit turns into a tender pale pink fruit which can be used in pies, on tarts and processed into jam, jelly or a thick paste/cheese. The latter is known as membrillo in Spain where it is served with an actual cheese, Manchego, especially as part of tapas or pinchos.

It’s also popular in Italy, Portugal, Mexico as well as a number of South American countries.

Shot of the creamy interior of the raw fruit

Years ago I baked quinces and served them with a scoop of vanilla ice cream but a recent purchase of the fruit led me to be a bit more adventurous.

Poaching the fruit in a spicy sugar syrup which contained lemon juice/sliced lemon, whole cloves, star anise and vanilla pods resulted in a delicious dessert when served over drained yogurt with a drizzle of wildflower honey and a scattering of toasted pine nuts.

Putting a parchment lid on the sliced fruit in the poaching liquid and weighing it down with a plate helps to submerge the fruit so as to cook it until it’s tender.

Poached fruit in canning jar

Poached fruit served over yogurt – strain the yogurt for a firmer and creamier dessert

I transformed some of my poached fruit into quince paste or membrillo. I didn’t want to stand over the stove for an hour or so stirring the pureed fruit until it thickened, so I threw the fruit and sugar into a microwave safe bowl and cooked it until it darkened in colour and thickened, stirring every couple of minutes. I poured the mixture into a plastic wrap lined container and let it set until firm. The paste can be cut into wedges or cubes and turned into appetizers.

These little boats are toasted sliced baguettes with Manchego cheese and quince paste on top. A half slice of Genoa salami forms the ‘sail’