Jewels and gems of winter, here are the core of les collines for the coldest months. The fruits are harvested locally—most within a few miles of where I live—excepting, sadly, the Meyer lemons and limes! Yup, wrong climate.
Extra quince, rhubarb, and Concord grape are frozen, while sage I can continue to harvest and good local cider is available year-round.
For more information on any of the fruit and its provenance read my prior posts…for detail on these winter flavors, read on!
Cider Sage Jelly Handfuls of fresh sage from my garden are simmered into a deep, fragrant infusion, then mixed with local apple cider and a splash of fresh lemon juice. We love it with our Thanksgiving turkey—on the plate or on a sandwich of leftovers!—also great to glaze & serve with roast chicken or pork, alongside grilled sausage, with cheese or of course on your morning toast or scone!
Quince Preserve This preserve is based on cotignac d’Orléans, a specialty of the French city that is similar to Spanish membrillo. The entire fruit is cooked, milled, then cooked again and brightened with fresh lemon juice and zest. A gorgeous pumpkin color, it is a classic paired with Manchego cheese, a perfect trio with very thin sliced Serrano ham. Delicious with most all cheeses and meats; my Spinone Nocci loves it by the spoonful!!
Meyer Lemon Rosemary Jelly Tart deliciousness! Meyer lemons, limes, and sprigs of fresh rosemary simmer together a good while for this jelly. A sure antidote to the winter blues and whatever ails you. Its sunny citrusness with a note of piney rosemary is wonderful with chèvre—with roast or grilled lamb, poultry, duck, or pork—as a glaze for cedar plank salmon, a blueberry tart or Key lime pie.
Rhubarb Jelly So pink, so pure, so good on hot buttered toast. The tart rhubarb flavor shines, and the guava color is a welcome salve to the eyes, especially in winter. Try with a soft-ripened goat cheese like Humboldt Fog, or a Stilton or Rocquefort, or alongside cold roast pork—but my favorite is to use for the best jelly donuts ever!!! Perfect sweet-tart taste of spring.
Concord Grape Preserve Concord grape, need I say more? Fresh-off-the-vine Concords are simmered and milled to preserve more fruit and the quintessential flavor of early autumn and childhood that’s unlike any other. The classic of youthful (and grownup) pb&j’s is also a revelation to the sophisticated palate—try with a blue cheese, or warm and drizzle on a duck breast or pork tenderloin.