Red Cabbage Salad with Quince, Pickled Carrots and Maple-Cider Vinaigrette
(makes about 4 large servings)
half a medium head red cabbage, cored and thinly sliced
half a large quince, julienned
2-3 small pickled carrots (or substitute 1 fresh cabbage), julienned
3 tablespoons extra-virgin olive oil
1 tablespoon maple syrup
2 tablespoons cider vinegar
couple pinches of salt
optional: toasted nuts or sunflower seeds (pictured above) for garnish
Whisk together the maple syrup, vinegar and salt and drizzle in the olive oil while whisking to emulsify. Toss with the rest of the ingredients. Can be chilled for up to a couple hours or served immediately.
(from Not Eating Out in New York)
4 1/2 cups of water
2 -3 lbs of quince
1/4 lemon juice
zest of 2 lemons
1 tablespoon of vanilla extract
4 cups sugar
Bring 4 1/2c of water to boil. Grate/finely dice quince, leaving the skin on but coring the center – add 6 cups of the grated/diced quince, lemon juice, and lemon zest to the water. Reduce heat and simmer until quince has softened – about 10 minutes.
Add sugar and bring to a boil, stir until sugar is dissolved. Cook uncovered on medium-high heat, stirring occasionally until jam turns pink and reaches desired consistency – approximately 30-55 minutes. Vanilla extract should be added midway through cooking time.
Recipe yields 5-7 half pint jars.
(submitted by CSA Member, A. Crites)
(recipe that our quince cook-off winner used)
For cooking quince
2 medium quinces (about 1 pound total)
2 cups water
3/4 cup sugar
1/2 cup honey
2 teaspoons fresh lemon juice
1/2 teaspoon cinnamon
1 3/4 cups cake flour (not self-rising)
1/4 teaspoon cinnamon
1/4 teaspoon salt
1 stick (1/2 cup) unsalted butter, softened
1 1/2 cups sugar
1 large egg yolk
3 whole large eggs
1/2 cup heavy cream
1 teaspoon vanilla
Peel, quarter, and core quinces. Cut quarters crosswise into 1/8-inch-thick slices. In a 3-quart heavy saucepan bring quince, water, sugar, honey, lemon juice, and cinnamon to a boil. Reduce heat and simmer mixture, stirring occasionally, 2 1/2 hours (quince will be deep pinkish orange). Drain quince in a large sieve and transfer to paper towels. Pat quince dry and cool. Chill quince, covered, at least 1 hour and up to 3 days.
Preheat oven to 350°F. Butter and flour a 9- by 2-inch round cake pan, knocking out excess flour.
Into a bowl sift together twice flour, cinnamon, and salt. In another bowl with an electric mixer beat together butter and sugar until combined well. Add yolk and whole eggs, 1 at a time, to butter mixture, beating well after each addition. Beat in half of flour mixture and all of cream until just combined. Add remaining flour mixture and vanilla, beating until just combined. Fold quince slices into batter until combined well and spread batter evenly in pan.
Bake cake in middle of oven 1 1/4 hours, or until a tester comes out clean, and cool in pan on a rack 20 minutes. Turn cake out onto rack and cool completely. (Cake keeps, in an airtight container at room temperature, 4 days.)
(makes about 20)
6 tablespoons unsalted butter
1/4 cup milk
1/4 teaspoon vanilla
1/4 teaspoon salt
1 teaspoon baking powder
about half a quince, sliced into thin wedges
Combine the 1/4 cup sugar with 1/2 cup water in a small saucepan. Heat until dissolved, stirring. Add the quince slices and gently toss to coat thoroughly for about 1 minute. Drain.
Preheat oven to 375 degrees. On a greased baking sheet, drop a spoonful of dough about 2 inches apart. Top each with a couple slices of the quince. Bake for about 25 minutes, or until lightly golden at the edges. Cool on a rack a few minutes before serving.
(From Not Eating Out in NY)
Juice of 1/2 lemon
1 pound quince
1 pound apples
1/3 cup agave syrup
1/2 cup water
1/2 teaspoon ground cinnamon
1 vanilla bean, split and scraped
2. Combine the agave syrup and water in a large, heavy saucepan, and bring to a boil. Turn the heat down and simmer. Drain the quinces and apples, and add to the pot with the cinnamon and vanilla. Bring to a simmer, cover, reduce the heat and simmer, stirring often, for one hour. The quince will be soft and pinkish, and the apples may have broken down into apple sauce (depending on what type you use). Serve hot or cold.
Yield: Serves four.
Advance preparation: This compote will keep for about a week in the refrigerator.
(from NY Times)
Half Cup Water
Juice of 1/4 lemon (save the remaining lemon)
8 whole cloves1/2 cup sugar
Pour the water and lemon juice into a shallow baking dish that will accommodate the quinces when cut into quarters.
With a large, sharp knife – quince is hard — cut each quince into quarters from stem end to bottom. Rub the cut sides of the quarters immediately with the juiced-out lemon half.
With a paring knife, carve out the core of each quarter, saving the seeds. With the paring knife or a vegetable peeler, peel each quarter. As you complete coring and peeling each quarter, immediately turn it in the lemon water in the baking dish, leaving it in the water.
When all four of the quinces have been cored and peeled, press a clove into the center of the rounded side of each quarter. Arrange the quince quarters, still in the lemon water, with their rounded sides up. Sprinkle them with the sugar. Scatter some of the reserved quince seeds around the quarters.
Bake in a preheated 375-degree oven for about an hour, turning the quinces after 30 minutes, then turning them back, clove side up, for the last 5 to 10 minutes. The quince should be fork tender – actually soft. The water and sugar should have cooked down to a syrup. Give them a few more minutes in the oven, if necessary.
Baked quince will keep in the refrigerator, in a container where they are just covered by their syrup, for several weeks.
(taken from The Food Maven)
Poached Quince with Vanilla and Cinnamon
2 cups water, preferably filtered or still spring water
1 cup granulated sugar
1/2 of a large cinnamon stick
1/4 plump vanilla bean, split
1. Combine the water, sugar, cinnamon stick and vanilla bean in a heavy-bottomed saucepan. Heat gently, stirring until the sugar dissolves, then bring to a boil and remove from the heat. Peel the quince with a vegetable peeler and cut them into quarters. Cut out the cores and cut each quarter in half.
2. Add the fruit to the syrup. Return the pot to medium-low heat and bring the syrup to just below a boil. Reduce the heat and keep the syrup at a bare simmer for 40 minutes to 1 hour, or until a sharp paring knife slips easily into a slice of quince. The quinces will have turned a pale pinkish color. Cool the fruit in the syrup. Refrigerated, the fruit and syrup will keep for a week or more.
(taken from The Wednesday Chef)
Lamb Chops with Poached Quince and Balsamic Pan Sauce
1 cup unsweetened apple juice (ORGANIC UNPASTEURIZED)
1/4 cup sugar
1 quince, peeled, cored, cut into 1/4–inch–thick slices
3 fresh thyme sprigs plus 1/2 teaspoon chopped fresh thyme
8 3/4–inch–thick lamb rib chops or eight 1 1/4–inch–thick lamb loin chops
1 tablespoon vegetable oil
1 tablespoon aged balsamic vinegar
1 tablespoon butter
1/2 teaspoon chopped fresh oregano
1/2 teaspoon chopped fresh rosemary
Combine apple juice and sugar in small saucepan. Bring to boil over medium–high heat, stirring until sugar dissolves. Add quince slices and thyme sprigs. Reduce heat to medium–low, cover, and simmer until quince is tender, about 20 minutes. Strain, reserving quince and juices separately. Discard thyme sprigs.
Sprinkle lamb with salt and pepper. Heat 1 tablespoon oil in heavy large skillet over medium–high heat. Add lamb; cook to desired doneness, about 2 1/2 minutes per side for rib chops and 3 1/2 minutes per side for loin chops for medium–rare. Transfer lamb to platter; cover to keep warm. Pour off drippings from skillet; place skillet over medium heat. Add reserved quince juices; boil until reduced to 1/4 cup, scraping up any browned bits, about 2 minutes. Stir in vinegar, butter, oregano, rosemary, and 1/2 teaspoon chopped thyme, as well as a few tablespoons of tart cherry juice. Continue to reduce until liquid is more like a thick sauce (like a moderately heavy oil). Season pan sauce to taste with salt and pepper.
Top lamb with poached quince. Spoon pan sauce over and serve.
(submitted by CSA Member, J. Strange)
3 lbs. quinces – peeled, cored, and diced
3 cups water
2 cups sugar, plus more for dusting
juice of one lemon
Bring quinces to a boil in the water until they are very soft. Pass through a mill or sieve.
Add sugar to puree and simmer on medium heat, stirring constantly. I recommend using a bigger pot than you need to prevent getting a thousand tiny burns on your hands. The mixture will thicken and bubble a lot. Be careful. Cook until it can be mounded up in a pile, about 45 min. Add lemon juice and pour onto an oiled piece of parchment paper in a tray. Smooth out to 1/4″ thick. Let cool. Reverse it onto a new piece of parchment paper and let dry overnight. Cut into squares and toss in sugar. Store in an airtight container. Can be served with crackers and cheese.
(taken from Endless Banquet)