Tuesday, April 7
dulce de membrillo...
...a fancy name for Quince paste. Sounds better in Spanish dont ya think? In honour of the transformation of the last of the kitchen stash of quinces, i chose to break the pretty much standard loca food rule we have imposed in Chez Pan. It took at least a third passing of the Stinky Cheese shop in the market before my will weakend, and i relented and bought some imported Manchego cheese, a Spanish sheep milk cheese traditionally eaten with membrillo. Actually, i bought the cheese on Friday before I'd made the paste... in anticipation, as i knew it would be a great incentive to get the damn stuff done. The paste i made in between the 70 odd cupcakes i baked on saturday. Like i needed some more work?
Its slightly sweet which compliments the slighty salty and smooth; a little like a pecorino style hard cheese. This one i purchased young but at $78 per kilo for the 12yr old mature manchego, i figured id better cut my losses on the loca and just buy the 2 year old at half the kilo unit price.
The slightly gritty membrillo and the softly grainy manchego were the perfect foil for each other. The quince paste recipe i followed is this one. I cooked it both on the stove top and baked it in the oven for about twice as long for both before i was happy with the consistency and colour.