By Charles Lamb
A rapturous appreciation of beef crackling, a touching description of hungry London chimney sweeps, a dialogue of the unusual excitement of consuming pineapple and a meditation at the delights of Christmas feasting are only the various topics of those own, playful writings from early nineteenth-century essayist Charles Lamb.
Exploring the thrill of nutrition and in addition our complex social courting with it, those essays are through turns sensuous, mischievous, lyrical and self-mocking. full of a feeling of starvation, they're one of the most interesting and nuanced works ever written approximately consuming, consuming and urge for food.
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Extra info for A Dissertation Upon Roast Pig & Other Essays (Penguin Great Food)
I find that the skin just melts into the jam. However, with tougher skinned pears like Bosc, I would recommend peeling before cooking the fruit down into jam. 46 | food in jars FIJ int:Layout 1 12/18/11 12:09 PM Page 47 Apple-Cranberry Jam T HIS IS A RECIPE I FIRST DEVISED AS A HOLIDAY gift. It produces a preserve that is festively crimson and works just as well with a slice of cold turkey as it does spread on toast. This recipe also has a larger yield than many others in this book. When you’re canning for holiday giving, I’ve found that it’s always handy to have a couple extra jars.
2l kg Spiced Applesauce (page 190) 3 cups/750 g plain pumpkin purée (canned is perfectly fine) 3 cups/600 g granulated sugar Juice of 1 lemon 2 tablespoons ground cinnamon 1 teaspoon freshly grated nutmeg 1 teaspoon ground ginger Combine the applesauce and pumpkin purée in a large pot. Bring to a gentle simmer and then reduce the heat to low. Cook over low heat for at least 1 hour, stirring every 10 minutes to prevent sticking. If the butter begins to spurt out of the pot, use a splatter shield to keep things neat.
Prepare a boiling water bath and 3 regularmouth half-pint/250 ml jars according to the process on page 10. Place the lids in a small saucepan, cover them with water, and simmer over very low heat. Cut the peaches in half and remove the pits. Arrange them cut-side down in a single layer in a nonreactive baking dish (glass or ceramic is best). Roast for 30 minutes, or until the skins are loose. Remove the baking dish from the oven and remove the skins from the peach halves and discard. Using a fork, mash the softened peaches in the baking dish.
A Dissertation Upon Roast Pig & Other Essays (Penguin Great Food) by Charles Lamb