fig. b: smoked cajun sausage
Oyster & Gumbo Feast
Friday, October 3, 2014
7:00 - 10:00 p.m.
Foodlab / Labo Culinaire
1201 St-Laurent Blvd. (3rd floor)
Crabapple Jelly à la Michelle
Stem, clean and sort through the crabapples, removing any that are rotten.
Place in a medium/large pot, depending on how many apples you have.
Just barely cover with water. You should be able to press down on them, getting the water to cover them when you do.
Cook for 20-25 minutes at a simmer until your crabapples are falling apart and fragrant.
Pour through a chinois and let drip.*
For every 10 parts juice, add 6-7 parts sugar, depending on the tartness of your crabapples.
Place the juice and sugar in an appropiately sized pot, bring to a simmer, and cook at a simmer until you reach the gel stage.
A drop of liquid should come off the spoon in a sheet rather than a droplet.
Place in sterilized jars and seal according to proper canning procedures. Or simply pour into any clean glass container and let set, then store in the fridge.
* You can also use a jelly bag for this step, but Michelle prefers to use a chinois because it speeds up the process.And, either way, the results are beautiful--to the eye, and to the palate.
1. Washington County, VT (and environs)
2. George Harrison, All Things Must Pass (Apple)
sample track: "Run of the Mill"
4. Lauren Collins, "The Spy Who Loved Me," The New Yorker, August 25, 2014
5. poulet grillé au gingembre
6. This American Life #534, "A Not-So-Simple Majority"
7. Cape Cod!
8. Lawrence Wright, Going Clear: Scientology, Hollywood, and the Prison of Belief
9. David Crosby, If I Could Only Remember My Name...
10. Boyhood (2014), dir. Linklater
le temps est un bateau, la terre est un gâteau