The Saveur Holiday Issue - December 2006
Just as many children eagarly anticipate the arrival of Santa, so do I anticipate the arrival of the December issue of Saveur Magazine. My eagarness was magnified this year as the magazine was a bit late in arriving, but no matter, the contents more than make up for it.
On newstands now, the December 2006 issue of Saveur is a tribute to all thinks festive. The issue includes a nod to the Saveur editors choices for the top five cookbooks of the year. These include Into the Vietnamese Kitchen: Treasured Foodways, Modern Flavors by Andrea Nguyen and Molecular Gastronomy: Exploring the Science of Flavour by Hervé This.
One of my favourites is the article about the top eight gifts to buy the foodie in your life. I mean who wouldn’t love a porterhouse steak from New York City’s Lobel’s or a box of beautiful pomegranates for that matter?!
In addition to the regular feature on wine and an article on tamarind, the magazine takes a close look at how Christmas is celebrated in Provence. The feature includes recipes for Whole Poached Salmon with Cold Mayonnaise and Sweet Olive Oil Bread.
If Provence isn’t your cup of tea, how about spending Christmas on a ranch in Currandooley station in Australia? Writer Chloe Osborne writes about her family’s history as farmers and the many Christmas traditions they continue to maintain. Recipes in the aricle include Crab Apple Jelly and Christmas Pudding with Custard Sauce.
Turning to refreshments, the magazine takes an indepth look at the making of rum on the Caribbean island of Martinique. And for some nostalgia, how about a close look at the casserole! If you have a hankering for old-fashioned Shepherd’s Pie or Tuna-Noodle Casserole, this issue is for you.
In my opinion, though, the highlight of the issue is the lesson In the Saveur Kitchen on how to make Spitzbuebe which are Swiss sandwich cookies filled with preserves. I can smell the butter now!
Next time your walking by the newstand, look for the December 2006 issue of Saveur. It will add some sparkle to your holiday celebrations!
Crab Apple Jelly
(From the December 2006 issue of Saveur)
Makes about 3 pints
4 lbs. crab apples, stemmed and quartered
Sugar, as needed
2 tbsp. lemon juice
2 1″-wide strips lemon zest
1. Put apples and 6 cups water into a large heavy pot and bring to a boil. Reduce heat to medium-low and simmer, covered, until apples are broken down and pulpy, about 25 minutes. Set 6-8 layers of cheesecloth over a medium bowl, allowing cheesecloth to hang generously over sides. Transfer apples with their juice to center of cheesecloth and draw up sides to form a “purse”. Cinch closed with kitchen twine, then tie to a long wooden spoon or dowel. Set the bowl inside a large stockpot. Rest wooden spoon across top of stockpot, letting purse hang freely inside. Strain through a fine mesh sieve any juice that immediately collects in the bowl and transfer juice to a large measuring cup; cover with plastic wrap and refrigerate. Allow apples to continue to strain overnight.
2. Put a large plate into freezer to let chill. Discard apple purse. Strain accumulated juice through a fine sieve into the same measuring cup with the refrigerated juice. You should end up with about 6 cups of juice. For every 2 cups of juice, measure 1 lb. of sugar (about 2 1/2 cups). Combine strained juice, sugar, lemon juice, and lemon zest in the large pot and bring to a boil, stirring occasionally, over medium-high heat. Boil vigorously, skimming off and discarding any foam that risees to the surface, 18-20 minutes. Test jelly by running a finger through a spoonful of it set on the chilled plate. If the line stays clear - that is, the jelly doesn’t ooze back into place - it’s ready. Discard zest.
3. Remove jelly from heat and pour into sterilized canning jars. Secure jars with lids and ring bands. Transfer filled jars to a canning rack, submerge in a pot of gently boiling water (jars should be covered by at least 1″ of water), and boil for 15 minutes. Carefully lift the jars from water with jar tongs and place on a dish towel to let cool for 24 hours. To test that the jars have sealed properly, press on center of each lid and remove your finger. If lid stays down, it’s sealed. Refrigerate any jelly that hasn’t sealed and use within 4 weeks. (Sealed jelly will keep indefinitely.) Serve with ham, if you like.
