If you're visiting us from outside Canada, please click here! Canada Post is now on strike. We will use UPS and other local couriers to accommodate. If you're visiting us from outside Canada, please click here to visit our US site.
Contact
info@banquetworkshop.com
quince
· ·

quince

· ·

IMG_8234


After taunting me for weeks with their mad heady fragrance i finally succumbed and made quince jam.
Of course it didn't set (only i could make jam from the pectin-loaded quince and have it not set), but it's still tasty. 

And later, when i could have been posting here, i made this, and it was earthy and sweet and totally delicious.
But then poor baby gala was in misery, what with the kale and all.
So I made chicken soup, with a whole organic chicken (see this book for my best and latest version), and we all feel much better.

In fact well enough to make my favourite christmas cookies.

And while I don't have a picture (because when it comes to documenting what i cook i tend to eat first and think to photograph later), i thought i'd sign off for the season by leaving you the recipe.


CURRANT GINGER SHORTBREAD

1/2 cup butter (room temperature)
1/4 cup sugar
1 cup flour
1/2 cup currants
1 to 1 1/2 tbsp diced crystallized ginger*

*Use a knife dipped in cold water to chop your ginger into smallish smaller than currant sized bits.

Preheat oven to 350. Cream the butter and sugar for a few minutes, until light and fluffy. Mix in the flour, currants, ginger, and a pinch of salt depending on whether your butter is salted or not (mine is, because i'm no purist here).  Shape into a ball and flatten slightly. Roll out to 1/4 inch on a well floured board. Chill for an hour or so. Cut into small squares. Bake until lightly golden around the edges, about 10 minutes. 



I'll be back in the new year!