Thursday, November 13, 2008

quince quince quince quince quince

Quinces at the market and it's exciting. Everyone at the apple stand was buzzing about them... Maybe because their flavor is so lovely, how to describe it?, a subtle soft sweet apple with a gentle sourness? Maybe because they're so elegant looking and their fragrance so warm and sweet, I really wanted to make an autumn menu designed around them. So we did...making of my favorite things to do...and it was my first one this fall since I haven't had much time to cook lately, let alone have people fact I can't remember what I have been eating these past few weeks--it's been like that.

Fall Quince-centric menu:
Butter Lettuce with Red Onion, Manchego and Aran's Membrillo
Roasted Pork Tenderloin with Fig and Quince Chutney (see below)
Rosemary Roasted Potatoes
Sauteed Rainbow Chard with a splash of sherry vinegar
My Oma's Apple Cake (recipe to come)

Fig & Quince Chutney
2 quince, chopped (can use seeds and core)
1/4-1/2 c. water
1/4 c. of fig jam

In a small pot, add chopped quince and water and stir. Then add jam and simmer over low heat until quince is soft, about half and hour or so. To make this more like a true chutney, when you add the water, add a tsp or 2 or 3 of a good champagne vinegar and a small sprig fresh thyme.
Serve with the pork or use in tarts I'd say!

Roasted Pork with Quince, Sage & Rosemary
This is my favorite way to roast a pork tenderloin, but I've never added the quince, which sweetens the deal (and the gravy) a little. We roasted the pork by rubbing it with a paste of olive oil, coarse salt and pepper, chopped garlic and chopped fresh rosemary, with slices of quince in the middle, tied it up with cooking string and laid it on a bed of fresh rosemary, sage and thyme on a rack. I poured white wine over it, chicken stock, shallots and half a chopped quince in the bottom of the pan and roasted at 400 degrees for half and hour, basting every 15 minutes, then lowered the heat to 350 for about two hours or until you reach an internal temp of 155 degrees, basting every 15 minutes (It was a 2.5 pound tenderloin). You can pour the pan drippings into a pot, heat until boiling and whisk in a little flour to make a really delicious gravy for the pork.

It's been so nice to read all of your first posts...don't forget the giveaway is ending on Sunday!


Cannelle Et Vanille said...

oh yes, oh yes, oh yes! i am so excited over quince to. i love how they fill my kitchen with that subtle apple-y aroma. I haven't made anything since the membrillo but i will. delicious menu!

raining sheep said...

You know I have NEVER had quince. I am not even really certain what it is. I may have had a bit of membrillo while in Spain but quince is just not something that is really available in Calgary. The menu looks delicious.

nichole said...

Consider me inspired! Do they have quince at the Green Market? Thinking of heading there today. Bliss ...

ana dane said...

mmm, the chutney looks like it came out well. spread that inside a grilled cheese for lunch, i say, and you won't forget that meal.

cindy* said...

i love seeing your menu creations. i didn't even realize how long it had been since you had posted one. well done lady!

Laura said...

Our old house used to have a quince tree. It was awesome. Now we have a pomegranate tree, but we can't figure out exactly what to do with them.

Julia said...

I've never had quince. AMAZING! After all of these images I've decided I need to fix that!

Have a wonderful weekend!

Helene said...

I love quince! Somebody ought to bottle up that scent into a perfume!
I just made quince tarte tatin and quince pate de fruits today for a dinner party tomorrow.
A blogging friend sent me a case of them last year from her garden and I made quince tartlets when my parents were here last fall....great memories as my mom quince jelly is always a childhood favorite!

heidi said...

THAT might be one of my favorite cat pics EVER.

Anonymous said...

I will by some tomorrow! Your cat looks exactly like a cat i once had is name was hamlet and he thought he was a golden retriever jjuts like is brothers- he would walk 5 miles with us each day!

Anonymous said...

Oh what a lovely cat... And inspiring menu :)

Have a nice week-end!

Mademoiselle M.

Mrs.French said...

I have yet to try these...I want to buy a bunch of them, take a zillion photos and then eat one and possibly make some chutney... *)

Melissa de la Fuente said...

Wow! Your beautiful "black as night" kitty and the gorgeous "yellow green" of the quince make beautiful music together! :)

Anonymous said...

man, that is one hot cat..