ChatterBank3 mins ago
damsons again - what can i do with them?
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apart from jam? (can't be bothered with all the sterilising lark!)
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Nickmo, I fancy the idea of the cheesecake and the savoury sauce.
If i stewed them (to make a crumble with apple) - do they skins remain tough or will they go all mushy and need straining?
I am asking this because we have 4 damson trees at the back of us and they have had the heaviest crop I've ever seen - normally we just leave them but it would be a shame to waste them!
If i stewed them (to make a crumble with apple) - do they skins remain tough or will they go all mushy and need straining?
I am asking this because we have 4 damson trees at the back of us and they have had the heaviest crop I've ever seen - normally we just leave them but it would be a shame to waste them!
Stew them down with sugar in bulk, remove the stones and bag them off for the freezer in convenient portions. They'll be great for making fruit compotes (with other fruits in winter), or stirring into your breakfast porridge to liven it up. You can also mix the pulp with yoghourt and oats to make smoothiea, and of course apple & damson crumble.
If you stew them gently the skins shouldn't be tough. I never bother to skin plums when I stew them or freeze them..
If you stew them gently the skins shouldn't be tough. I never bother to skin plums when I stew them or freeze them..
Hi H - cheesecake:- make a biscuit base (usual biscuit crumb / butter mix); make a coulis of stewed damson and sugar, boil & then simmer for 30 mins, pass through a seive and set aside. Make the topping - ricotta, cream cheese, vanilla, sugar & egg whisked together. Top the biscuit base and bake in med oven 50 - 60 mins. Top with the reserved coulis and extra stewed damson - stone out.
Finish with swirls of mascarpone whipped with a little ginger and mint and more coulis round the edge making it look all cheffy.
If you can't be bothered to bake the cheesecake - make the biscuit base, top with sliced damsons, mascarpone & ricotta whipped with a little damson gin for flavour, and serve with the sauce over the top.
Savoury sauce: Slice onions and gently fry over low heat. Add pitted damsons and simmer for 10 mins. Stir in chopped fresh basil, currants (or apple pieces), a little all-spice and some ginger, red wine vinegar and brown sugar. Simmer for 10 mins. Remove from heat and pass through fine seive. Serve with lamb, goose, fish etc.
Stewed damsons will go mushy if left for too long. If combining with apple its best to have them with some texture. The skins are part of the character, so I would just half and stone them, add the apple, a dash of good brandy and top with crumble mix - add some crushed walnuts for a nice nutty extra.
Finish with swirls of mascarpone whipped with a little ginger and mint and more coulis round the edge making it look all cheffy.
If you can't be bothered to bake the cheesecake - make the biscuit base, top with sliced damsons, mascarpone & ricotta whipped with a little damson gin for flavour, and serve with the sauce over the top.
Savoury sauce: Slice onions and gently fry over low heat. Add pitted damsons and simmer for 10 mins. Stir in chopped fresh basil, currants (or apple pieces), a little all-spice and some ginger, red wine vinegar and brown sugar. Simmer for 10 mins. Remove from heat and pass through fine seive. Serve with lamb, goose, fish etc.
Stewed damsons will go mushy if left for too long. If combining with apple its best to have them with some texture. The skins are part of the character, so I would just half and stone them, add the apple, a dash of good brandy and top with crumble mix - add some crushed walnuts for a nice nutty extra.
yum, yum, tum..
I've become a damson-aholic!
Right - this weekend I'm off to concoct all things damsony.
I'm definitely trying Nickmo's recipes.
Plocket - I'll try your gin if your have a recipe.
I'll even try a jam! Many moons ago when I was a trainee Home Economist (then i dropped out of college) I learnt how to make jam, test for setting etc and we used the wax discs to seal the surface and sterilised the jars in the oven.
Is that the best way to do it or have times moved on?
I've become a damson-aholic!
Right - this weekend I'm off to concoct all things damsony.
I'm definitely trying Nickmo's recipes.
Plocket - I'll try your gin if your have a recipe.
I'll even try a jam! Many moons ago when I was a trainee Home Economist (then i dropped out of college) I learnt how to make jam, test for setting etc and we used the wax discs to seal the surface and sterilised the jars in the oven.
Is that the best way to do it or have times moved on?
Very basic damson gin:-
1 lb. sugar
1 bottle gin
1 lb. damsons, pitted, ripe soft fruit.
Mix all ingredients and place in jug or a decanter and seal. Shake the jar a bit for the first few days then once a week. After three months strain through a muslin net into bottles and guzzle. An extra month gives a darker colour and stronger fruit flavour. If you p.rick the skins of the fruit it helps get the flavours out a bit more as well.
You can use a vodka if you like as an alternative, and don't throw away the fruit once its strained - that goes into the porridge or on the cornflakes or into ice cream or a fruit crumble etc etc etc.....and you can freeze it for use when you like. Not for the kids though - its as strong in alcohol as the gin........further info from Plocket if any variations......
and making jam is the same as when Mrs Beeton was knocking it out so still the same methods.
Have a peachy weekend then, H !
1 lb. sugar
1 bottle gin
1 lb. damsons, pitted, ripe soft fruit.
Mix all ingredients and place in jug or a decanter and seal. Shake the jar a bit for the first few days then once a week. After three months strain through a muslin net into bottles and guzzle. An extra month gives a darker colour and stronger fruit flavour. If you p.rick the skins of the fruit it helps get the flavours out a bit more as well.
You can use a vodka if you like as an alternative, and don't throw away the fruit once its strained - that goes into the porridge or on the cornflakes or into ice cream or a fruit crumble etc etc etc.....and you can freeze it for use when you like. Not for the kids though - its as strong in alcohol as the gin........further info from Plocket if any variations......
and making jam is the same as when Mrs Beeton was knocking it out so still the same methods.
Have a peachy weekend then, H !
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