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Home > Archive > UK gardening > October 2007 > Sloe cheese? Ping Nick Maclaren & Mary Fisher
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Sloe cheese? Ping Nick Maclaren & Mary Fisher
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| David in Normandy 2007-10-22, 1:25 pm |
| There was a thread a month or two ago about sloes. Nick and Mary both
mentioned making a delicious sloe cheese. Would you mind sharing your
recipes please?
Now we've had our first frost, I've spent hours today picking sloes and
have 11 pounds to play with, so I'm experimenting making sloe jelly and
sloe gin (I've found good recipes for those via Google) but the cheese
seems to be a bit more of a mystery?
Interesting that some of the ripe, wrinkly, sloes aren't bitter at all
now but others turn my mouth inside-out.
--
David in Normandy.
(The free MicroPlanet Gravity newsreader is great for eliminating
rubbish and cross-posts)
| |
| Nick Maclaren 2007-10-22, 1:25 pm |
|
In article <MPG.2186d692d47cee0e9896e0@news.wanadoo.fr>,
David in Normandy <DavidinNormandy@no.spam> writes:
|>
|> There was a thread a month or two ago about sloes. Nick and Mary both
|> mentioned making a delicious sloe cheese. Would you mind sharing your
|> recipes please?
Mabey "Jams, jellies and chutneys". Or several old cookery books.
The summary is to make a not-very-sweet jam (I would recommend half
apple and half sloe), by cooking and sieving the fruit. When it is
close to jam, put it in a shallow tray in a cool oven and dry it
out, stirring regularly. When approaching solidity, put it into
another, oiled, tray. When cool, cut it up and possibly dry it
further.
|> Interesting that some of the ripe, wrinkly, sloes aren't bitter at all
|> now but others turn my mouth inside-out.
Yes. I don't know why.
Regards,
Nick Maclaren.
| |
| graham 2007-10-22, 1:25 pm |
|
"David in Normandy" <DavidinNormandy@no.spam> wrote in message
news:MPG.2186d692d47cee0e9896e0@news.wanadoo.fr...
> There was a thread a month or two ago about sloes. Nick and Mary both
> mentioned making a delicious sloe cheese. Would you mind sharing your
> recipes please?
>
> Now we've had our first frost, I've spent hours today picking sloes and
> have 11 pounds to play with, so I'm experimenting making sloe jelly and
> sloe gin (I've found good recipes for those via Google) but the cheese
> seems to be a bit more of a mystery?
>
> Interesting that some of the ripe, wrinkly, sloes aren't bitter at all
> now but others turn my mouth inside-out.
> --
Here's my grandparent's recipe that made their SG a sought after present.
Put one cup of pricked sloes and one cup of sugar in a gin bottle and fill
the bottle with gin. Briefly invert the bottles every day until the sugar
has dissolved and leave for several months before drinking (at least 4,
preferably 9+).
Their cup was whatever was handy but I think a standard 250ml cup would be
about right.
Graham
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| graham 2007-10-22, 1:25 pm |
|
"graham" <g.stereo@shaw.ca> wrote in message
news:hM4Ti.113426$th2.63987@pd7urf3no...
>
> "David in Normandy" <DavidinNormandy@no.spam> wrote in message
> news:MPG.2186d692d47cee0e9896e0@news.wanadoo.fr...
> Here's my grandparent's recipe that made their SG a sought after present.
> Put one cup of pricked sloes and one cup of sugar in a gin bottle and fill
> the bottle with gin. Briefly invert the bottles every day until the sugar
> has dissolved and leave for several months before drinking (at least 4,
> preferably 9+).
> Their cup was whatever was handy but I think a standard 250ml cup would be
> about right.
> Graham
Why not try vodka and/or brandy as well.
Graham
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| David in Normandy 2007-10-22, 5:25 pm |
| In article <ffiimi$hrv$1@gemini.csx.cam.ac.uk>, Nick Maclaren says...
>
> In article <MPG.2186d692d47cee0e9896e0@news.wanadoo.fr>,
> David in Normandy <DavidinNormandy@no.spam> writes:
> |>
> |> There was a thread a month or two ago about sloes. Nick and Mary both
> |> mentioned making a delicious sloe cheese. Would you mind sharing your
> |> recipes please?
>
> Mabey "Jams, jellies and chutneys". Or several old cookery books.
> The summary is to make a not-very-sweet jam (I would recommend half
> apple and half sloe), by cooking and sieving the fruit. When it is
> close to jam, put it in a shallow tray in a cool oven and dry it
> out, stirring regularly. When approaching solidity, put it into
> another, oiled, tray. When cool, cut it up and possibly dry it
> further.
>
> |> Interesting that some of the ripe, wrinkly, sloes aren't bitter at all
> |> now but others turn my mouth inside-out.
>
> Yes. I don't know why.
>
>
> Regards,
> Nick Maclaren.
>
Thanks Nick.
--
David in Normandy.
(The free MicroPlanet Gravity newsreader is great for eliminating
rubbish and cross-posts)
| |
| David in Normandy 2007-10-22, 5:25 pm |
| In article <mN4Ti.113401$Da.27521@pd7urf1no>, graham says...
>
> "graham" <g.stereo@shaw.ca> wrote in message
> news:hM4Ti.113426$th2.63987@pd7urf3no...
> Why not try vodka and/or brandy as well.
> Graham
>
>
>
Yes, good idea, I've plenty of sloes to experiment with.
--
David in Normandy.
(The free MicroPlanet Gravity newsreader is great for eliminating
rubbish and cross-posts)
| |
| Jennifer Sparkes 2007-10-23, 9:25 am |
| The message <ffiimi$hrv$1@gemini.csx.cam.ac.uk>
from nmm1@cus.cam.ac.uk (Nick Maclaren) contains these words:
> Mabey "Jams, jellies and chutneys". Or several old cookery books.
Snip
I found this, which is very similar, on the net:-
Jams and Preserves - Sloe and apple cheese
This is from Roger Philips book " Wild Food " .
3lbs apples
half pint water
sugar
2lb sloes
wash apples and sloes.
cut up apples without peeling or coring. Simmer in preserving pan
until apples are soft and broken.
Add sloes and simmer until soft.
Put through a sieve and weigh puree.
1lb of sugar to 1lb sloes.
Stir in sugar over a low heat until dissolved.
Bring to the boil and then simmer until mixture is thick (about an hr)
Pour into sterilized jars with straight sides (?) and cover.
Goes well with cold meats esp game.
Hope this is not too late ... Jennifer
PS I put a Cinnamon Stick in my Sloe Vodka - still not a nice as
Sloe Gin though - I think!
| |
| Granity 2007-10-23, 5:25 pm |
|
Jennifer Sparkes;755750 Wrote:
> The message ffiimi$hrv$1@gemini.csx.cam.ac.uk
> from nmm1@cus.cam.ac.uk (Nick Maclaren) contains these words:
>
> -
> Mabey "Jams, jellies and chutneys". Or several old cookery books.-
> Snip
>
> I found this, which is very similar, on the net:-
>
> Jams and Preserves - Sloe and apple cheese
> This is from Roger Philips book " Wild Food " .
> 3lbs apples
> half pint water
> sugar
> 2lb sloes
> wash apples and sloes.
> cut up apples without peeling or coring. Simmer in preserving pan
> until apples are soft and broken.
> Add sloes and simmer until soft.
> Put through a sieve and weigh puree.
> 1lb of sugar to 1lb sloes.
> Stir in sugar over a low heat until dissolved.
> Bring to the boil and then simmer until mixture is thick (about an hr)
>
> Pour into sterilized jars with straight sides (?) and cover.
>
> Goes well with cold meats esp game.
>
> Hope this is not too late ... Jennifer
>
> PS I put a Cinnamon Stick in my Sloe Vodka - still not a nice as
> Sloe Gin though - I think!
Presumably the wrinkly ones being sweet is a form of noble rot, which
makes grapes very sweet? We made Sloe jelly a couple of years back It
is excellent with meat.
Somewhere I saw a suggestion that one could make fruit cheese from what
is left after liquid had dripped out during the jelly making process.
Not tried it though.
--
Granity
| |
|
| Granity <Granity.1940386@gardenbanter.co.uk> writes
>
>Presumably the wrinkly ones being sweet is a form of noble rot, which
>makes grapes very sweet?
Or they are simply more mature and with higher sugar levels?
--
Kay
| |
| Nick Maclaren 2007-10-24, 9:25 am |
|
In article <3qm3xhDAmyHHFw7l@scarboro.demon.co.uk>,
K <k@scarboro.demon.co.uk> writes:
|> Granity <Granity.1940386@gardenbanter.co.uk> writes
|> >
|> >Presumably the wrinkly ones being sweet is a form of noble rot, which
|> >makes grapes very sweet?
|>
|> Or they are simply more mature and with higher sugar levels?
Nope. Sloes are not even particularly sour at any stage; the mouth-
wrinkling effect is something like a tannin.
Regards,
Nick Maclaren.
| |
| Cat(h) 2007-10-24, 9:25 am |
| On Oct 24, 12:39 pm, n...@cus.cam.ac.uk (Nick Maclaren) wrote:
> In article <3qm3xhDAmyHHF...@scarboro.demon.co.uk>,K <k...@scarboro.demon.co.uk> writes:
>
> |> Granity <Granity.1940...@gardenbanter.co.uk> writes
> |> >
> |> >Presumably the wrinkly ones being sweet is a form of noble rot, which
> |> >makes grapes very sweet?
> |>
> |> Or they are simply more mature and with higher sugar levels?
>
> Nope. Sloes are not even particularly sour at any stage; the mouth-
> wrinkling effect is something like a tannin.
>
> Regards,
> Nick Maclaren.
I presume it's the same transformation as applies to khakis. Those
taht grow in S France's gardens are too astringent to come anywhere
near until the frost has worked its magic on their chemical
structure. I presume enzymes and all sorts of other magical stuff are
involved. The flesh turns from firm to gloopy, from golden yellow to a
deep deep amber orange and from frightfully astringent (turn mouth-
inside-out effect) to velvety sweet and gorgeous.
I don't ask questions, then, I just scoff with a spoon :-)
Cat(h)
| |
| Nick Maclaren 2007-10-24, 9:25 am |
|
In article <1193227356.208515.96020@k35g2000prh.googlegroups.com>,
"Cat(h)" <cathy_ie@yahoo.com> writes:
|>
|> > Nope. Sloes are not even particularly sour at any stage; the mouth-
|> > wrinkling effect is something like a tannin.
|>
|> I presume it's the same transformation as applies to khakis. ...
Could be. The astringency of sloes and persimmons tastes very similar
to me.
Regards,
Nick Maclaren.
| |
|
| [color=darkred]
>On Oct 24, 12:39 pm, n...@cus.cam.ac.uk (Nick Maclaren) wrote:
Must have missed something - I thought it was the sloes being wrinkly
not the mouth
--
Kay
| |
| Nick Maclaren 2007-10-24, 5:25 pm |
|
In article <3zpnH6G9w6HHFw6n@scarboro.demon.co.uk>,
K <k@scarboro.demon.co.uk> writes:
|>
|> >> |> >Presumably the wrinkly ones being sweet is a form of noble rot, which
|> >> |> >makes grapes very sweet?
|> >> |>
|> >> |> Or they are simply more mature and with higher sugar levels?
|> >>
|> >> Nope. Sloes are not even particularly sour at any stage; the mouth-
|> >> wrinkling effect is something like a tannin.
|> >>
|> Must have missed something - I thought it was the sloes being wrinkly
|> not the mouth
You need more raw sloes in your diet - fresh fruit is good for you :-)
Regards,
Nick Maclaren.
| |
| Mary Fisher 2007-10-29, 5:25 pm |
|
"Nick Maclaren" <nmm1@cus.cam.ac.uk> wrote in message
news:ffiimi$hrv$1@gemini.csx.cam.ac.uk...
>
> In article <MPG.2186d692d47cee0e9896e0@news.wanadoo.fr>,
> David in Normandy <DavidinNormandy@no.spam> writes:
> |>
> |> There was a thread a month or two ago about sloes. Nick and Mary both
> |> mentioned making a delicious sloe cheese. Would you mind sharing your
> |> recipes please?
I've been in deepest Wales for over a week, which is why I haven't replied
to this.
I use the same weight of sugar as fruit but would never put apple in with
sloe, I want the full flavour!
Nor do I sieve the fruit, we like the texture of skin.
I leave fruit and sugar in a LARGE pan overnight then very slowly heat the
pan, with the lid on, stirring occasionally. Juice will flow from the fruit
and pips released. I pick off the pips as they rise to the surface. A faff?
Yes, but I don't mind. I suck them before putting them on a plate :-)
Cook the mixture gently until it begins to leave the sides of the pan, this
can be a long time if you have a lot of mixture.
Leave it to cool in the pan. If, by next day, it's as solid as you wanted
heat it gently and pour it into whatever mould you want. I don't bother
oiling the mould, I've never had a problem turning out the cheese but
usually do it in many small moulds. If I run out of small ones I put it in a
larger one and cut it into squares when it's cold, then wrap each one in
Clingfilm. The idea of contaminating the beautiful cheese with oil is
anathema, if you don't have confidence that it will release from the mould
use butter. NOT 'spread'!
But all that's just my method, others have their own favourites.
Sloe, bullace, damson or even plum cheeses in small moulds make lovely and
acceptable unusual presents.
Mary
| |
| Nick Maclaren 2007-10-29, 5:25 pm |
|
In article <47264b97$0$762$4c56ba96@master.news.zetnet.net>,
"Mary Fisher" <mary.fisher@zetnet.co.uk> writes:
|>
|> I use the same weight of sugar as fruit but would never put apple in with
|> sloe, I want the full flavour!
Gosh, someone who out-Maclarens me :-)
|> Nor do I sieve the fruit, we like the texture of skin.
|>
|> I leave fruit and sugar in a LARGE pan overnight then very slowly heat the
|> pan, with the lid on, stirring occasionally. Juice will flow from the fruit
|> and pips released. I pick off the pips as they rise to the surface. A faff?
|> Yes, but I don't mind. I suck them before putting them on a plate :-)
I sieve the fruit as the easiest way to get rid of the stones; as I
rub the fruit through the sieve, most of the skin gets through (in
very small pieces).
Regards,
Nick Maclaren.
| |
| David in Normandy 2007-10-30, 9:25 am |
| In article <47264b97$0$762$4c56ba96@master.news.zetnet.net>, Mary Fisher
says...
>
> "Nick Maclaren" <nmm1@cus.cam.ac.uk> wrote in message
> news:ffiimi$hrv$1@gemini.csx.cam.ac.uk...
>
> I've been in deepest Wales for over a week, which is why I haven't replied
> to this.
>
> I use the same weight of sugar as fruit but would never put apple in with
> sloe, I want the full flavour!
>
> Nor do I sieve the fruit, we like the texture of skin.
>
> I leave fruit and sugar in a LARGE pan overnight then very slowly heat the
> pan, with the lid on, stirring occasionally. Juice will flow from the fruit
> and pips released. I pick off the pips as they rise to the surface. A faff?
> Yes, but I don't mind. I suck them before putting them on a plate :-)
>
> Cook the mixture gently until it begins to leave the sides of the pan, this
> can be a long time if you have a lot of mixture.
>
> Leave it to cool in the pan. If, by next day, it's as solid as you wanted
> heat it gently and pour it into whatever mould you want. I don't bother
> oiling the mould, I've never had a problem turning out the cheese but
> usually do it in many small moulds. If I run out of small ones I put it in a
> larger one and cut it into squares when it's cold, then wrap each one in
> Clingfilm. The idea of contaminating the beautiful cheese with oil is
> anathema, if you don't have confidence that it will release from the mould
> use butter. NOT 'spread'!
>
> But all that's just my method, others have their own favourites.
>
> Sloe, bullace, damson or even plum cheeses in small moulds make lovely and
> acceptable unusual presents.
>
> Mary
>
>
>
Thanks Mary. I will have a go making some Nick's way and yours too. I've
already made the sloe gin and sloe vodka - that was easy.
--
David in Normandy
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