Glyko Kithoni (Greek Quince Preserves)

What goes with Greek quince preserves? Greek yogurt!

What goes with Greek quince preserves? Greek yogurt!

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Enjoying this taste of Greece inspired the little guy and I to make some quickie Greek amphora-inspired prints. (The how-to is below.)

Enjoying this taste of Greece inspired the little guy and I to make some quickie Greek amphora-inspired prints. (The how-to is below.)

Quince is a fruit my family is still discovering — we often miss it entirely during its short fall season — but the more we get to know it, the more we’re impressed by its swagger. It’s been popular since ancient Greek and Roman times, a symbol of  love, fertility and life. In fact that “golden apple” that Paris awarded Aphrodite in the myth about the judgment of Paris was actually a quince. They do look a lot like apples and have a somewhat similar taste, although the flavor is a bit more floral and exotic. You might be tempted to just take a big bite, but it turns out that quince is totally inedible when raw — sour, woody and hard as a rock. When you cook them however, they totally transform: the color goes from a blah white to a gorgeous pinky-orange and they sweeten and soften and melt.

Last year about this time we experimented with quince by making  Deborah Madison’s roasted quince with honey, butter and cinnamon sticks (yum!) but this year we thought we might try something to celebrate quince’s proud Grecian heritage. We cooked up a simple preserve called Glyko Kithoni (In Greek: γλυκό κυδώνι, pronounced ghlee-KOH kee-THOH-nee). It’s about the easiest kind of preserving project you’ll find — the abundance of natural pectin in the fruit means that all you need to add is water, a touch of lemon juice, and sugar to suit your sweetness preference… perhaps some spices if you like things jazzy. Throw it all in a pot and cook it until it turns a gorgeous, glossy shade of coral and becomes jammy and spreadable. That’s it! It’s so delicious as a sweet spread for toast or waffles, but we’ve also been loving it as a topping for Greek yogurt.

Glyko Kithoni (Quince Preserves)

Ingredients: 3-4 quince, 1 lemon, water, whole spices (optional) — makes several cups

  1. Peel your quince then quarter them and remove the seeds/core as you would an apple. Depending on the consistency you prefer for your preserves (chunkier or smoother) cut the fruit into medium dice, small dice or grate them. We made thin slices using a mandolin cutter then stacked the slices and cut skinny matchsticks.
  2. Place your chopped quince in a pot and add enough water to reach the top of the fruit. Add a squeeze of lemon. Bring to a simmer and cook until quince is tender (it took us about 20 minutes, but will take longer if your fruit is in larger pieces). It will still be pale and watery, but will start to take on a pink-ish hue.
  3. Taste the fruit and add sugar a little at a time (try 1/4 cup increments) until you like how sweet it is. You may also add a few whole spices such as clove, cinnamon stick or peppercorns or a few pinches of ground spices. Go sparingly with the spices so you don’t overwhelm the quince’s delicate flavor (a couple of whole cloves to 3-4 quince will do). The seeds scraped from a vanilla bean would be divine.
  4. Continue to simmer, stirring from time to time until the jam has deepened in color and has thickened (ballpark on timing would be 45 minutes to an hour). Taste and correct the flavor then follow your favorite instructions for canning, refrigerate and eat right away… or freeze in a freezer safe container.

Quickie Greek Amphora-Inspired Prints

The little guy and I made these prints using one of our favorite materials….scratch foam. This is loads of fun for adults as well as kids and would be an entertaining pit stop on a pretend play date trip to ancient Greece. Just google “Greek Amphora” and you’ll find lots of examples for inspiration.

  • Trace an amphora shape onto the scratch foam and cut it out (an adult will probably need to do the cutting or at least assist).
  • Using a sharp pencil or ballpoint pen, make designs. Be sure to press hard so that your printed image will be crisp — if little ones have a hard time doing this, you can go over their lines once they’ve finished their designs.  Remember your print will be a mirror image of your inscribed design so you will need to write backwards if you are including words!
  • Place your inscribed scratch foam on some scrap paper and “ink” the image using acrylic paint (you need a paint with a thick consistency so it can adhere to the foam). A cheap wide foam brush works well for applying the paint, a brayer works even better. Make sure you have a nice thin, even layer of paint over your entire design. Brush away any thick areas or globs.
  • Carefully pick up your foam and place it ink side down on your paper. Place a scrap paper over the foam and press down evenly to ensure good contact between the foam and your paper. Make sure to press gently along the edges, too. Carefully peel back the foam and enjoy your masterpiece. You can make additional prints by repeating the same inking/printing process, rinsing and drying the scratch foam as necessary if things get messy.

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Slow Cooker Apple-Pear Butter

This apple-pear butter is tangy, spicy and sweet. It’s great on toast, in oatmeal, on pancakes or French toast. A nice change of pace from the usual breakfast spreads and so easy to make! Applesauce is a great substitute for vegetable oil in muffin recipes or pancake mixes (substitute one for one), which is another great reason to have this on hand.
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We’ve made a similar apple butter on the stovetop in the past, but this slow cooker version, adapted from a recipe from Thomas Keller’s “Ad Hoc at Home”, is a nice twist. You can chuck everything into the slow cooker and let it go overnight, with just minimal hands-on time. No peeling or coring required. We tweaked things — adding pears to the mix as well as fresh ginger and adjusting the sugar and spices a bit to suit my son’s tastes. If your little ones are just so-so on spices, just add a little cinnamon or no spices at all. Here’s our version (this made about 2 pints):
  • 3 Pounds Mixed Apples and Pears (a mix of sweeter and more tart varieties is nice)
  • Fresh Ginger (a couple of inch-long pieces)
  • 1/2 Cup Apple Cider Vinegar
  • 1.5 cups Brown Sugar (or to taste) — I’m sure you could substitute apple cider, agave syrup, maple syrup or other sweeteners you like.
  • 3/4 Tsp cinnamon
  • 1/2 Tsp Ground Cloves
  • 1/2 Tsp Allspice
  • Zest & Juice from 1 Lemon
  1. Cut the fruit into big chunks (including  skins, cores and seeds).
  2. Toss the fruit into a slow cooker with the water, ginger and apple cider vinegar.
  3. Cover and cook on high for 3 hours stirring occasionally.
  4. Pass the fruit through a food mill to remove the skins, seeds and stems and return to the slow cooker.
  5. Add sugar, spices, lemon juice and zest. Taste and adjust the seasonings to your taste.
  6. Cook on low for 8 hours (or overnight). Taste and adjust again if you need to. If it’s not thick enough for your liking at this point, continue cooking uncovered.
  7. Whatever you aren’t going to use in the next couple of weeks, you can freeze or can.

We happened upon “Ad Hoc at Home” at the library. Thomas Keller’s idea of simple, home cooking might be more involved than the way most us cook in real life, but there are a lot of great techniques well explained throughout that you really can incorporate into everyday cooking like how to cut up a chicken (8 and 10 piece versions), stocking your pantry and a whole section on “Becoming a Better Cook”. Check it out, you’re sure to find some inspiration in this one.