Had an opportunity to try a lot of the results of our preserving work, and also tried some new things over the holidays. Here's the tally:
- Peaches in brandy: wonderfully mellow, *very* peachy brandy, and we served 'em simply - in a bowl, with a little bit of the brandy "juice" and a dollop of whipped cream
- Artichokes in oil and lemon juice: good, still crunchy, and will have to compare with the brined ones the marketeer and the lawyer made
- Pears in vodka: unbelievably alcoholic, and the pears were still crunchy. Not as effective as last year, and I'd change two things: make sure the pears are riper and use brandy instead of vodka for a smoother result
- Gravlax: tasty again, consumed on New Year's Day with scrambled eggs
- Foie gras with fig chutney: a revelation! So unbelievably GOOD!
New: kimchi (still fermenting); really easy to make, and we'll see how it turns out (although it's already making it clear it needs a separate fridge)
I also made a batch of lemon curd in response to repeated demands from my friend Mike. He went home with a full pint, which I think will keep him happy for awhile. It's one of the easiest things to make, and since it doesn't require heat processing, hardly requires the time/effort of full-on canning.
Finally, it turns out that I really really need to make more creme de cassis - mine almost disappeared to LA one night, proving its popularity. Big challenge in the coming year: find black currants so I can make *proper* creme de cassis!
Happy New Year one and all!
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