A variation on the theme!

 

Cherry and Chocolate Hodgepodge

Serves 1

1 410g can of Black Cherry pie filling with

fruit separated from juices

3 meringue kisses, crushed

25g of chocolate – see below

As with the previous Hodgepodge recipe a glass bowl or sundae dish is perfect for this dessert.

Tip the cherries into a sieve and let the juices drip through – this will take a while since they are dense – it's worth the wait.

OR instead you could make a quick, soft set cherry jam :

Cherry Jam

250g tinned black cherries, stoned

2 tbsps of arrowroot

2 tbsps Kirsch or Cherry Brandy - optional

4 tbsps maple syrup

Drain the tinned cherries – keep the syrup. Using a blender, blend half of the cherries with 120ml (4¼ fl oz) of the cherry syrup from the tin, arrowroot, 2 tbsps of Kirsch or Cherry Brandy and the maple syrup. Blend until smooth then pour into a saucepan, bring to the boil and let it reduce for 10 minutes until it becomes jam like. Pour into a bowl and leave to cool and thicken.

I'd not recommend using cornflour as a thickening agent – your jam will be cloudy. Arrowroot gives you a glossy jam.

By way of explanation, cornflour comes from corn and arrowroot from the roots of the plant of the same name. Cornflour makes the water opaque and arrowroot doesn't!

The “cherry jam” will not last for ever and has a “soft set”.

OR instead you could ...

Chapter XII – alternatives and the extras!

You could make a quick, soft set cherry jam – another alternative for you to use in your Cherry and Chocolate Hodgepodge!

Cherry Jam

250g tinned black cherries, stoned

2 tbsps of arrowroot

2 tbsps Kirsch or Cherry Brandy - optional

4 tbsps maple syrup

Drain the tinned cherries – keep the syrup. Using a blender, blend half of the cherries with 120ml (4¼ fl oz) of the cherry syrup from the tin, arrowroot, 2 tbsps of Kirsch or Cherry Brandy and the maple syrup. Blend until smooth then pour into a saucepan, bring to the boil and let it reduce for 10 minutes until it becomes jam like. Pour into a bowl and leave to cool and thicken.

I'd not recommend using cornflour as a thickening agent – your jam will be cloudy. Arrowroot gives you a glossy jam.

By way of explanation, cornflour comes from corn and arrowroot from the roots of the plant of the same name. Cornflour makes the water opaque and arrowroot doesn't!

The “cherry jam” will not last for ever and has a “soft set”.

Cherry Thursday

4x23g Amaretti biscuits

2 dollops of cherry jam – reserve a small spoonful

to decorate

drizzle of cherry compote

2 scoops of vanilla ice cream

Chocolate Sauce for drizzling

Sprinkle half your Amaretti biscuits into the bottom of the glass. Drizzle with cherry compote, add a dollop of cherry jam. Add one scoop of ice cream. Repeat. Top with the warm chocolate sauce and top with a small spoonful of jam.

50g dark chocolate 70% cocoa solids

25g unsalted butter

125ml double cream

1 tbsp caster sugar

Melt the chocolate in a bain marie (in a bowl over a pan of simmering water, not touching the bowl). Heat the rest of the ingredients in a small saucepan. Remove from the heat and stir through the melted chocolate. Drizzle, warm, over your Cherry Thursday.

Another thoroughly reliable “old faithful” sweet treat!

Rocky Road

250g dark chocolate

150g milk chocolate

175g soft butter, unsalted

4 x 15ml tbsp golden syrup

200g hobnobs

*150g shelled Brazil nuts

*150g red glace cherries

*125g mini marshmallows

Put the biscuits into a freezer bag and roll with a rolling pin until you get a mixture of rubble.

Chop the Brazil nuts into different sizes.

Chop both sorts of chocolate into small pieces, or use chocolate buttons made for melting and then put them into a heavy-based saucepan to melt with the butter and syrup over a gentle heat.

Take the pan off the heat and add the biscuit and nuts, cherries and mini marshmallows. Turn carefully so that all the ingredients are coated with the syrupy chocolate.

Tip into a foil try (I use a tray bake 31x19x3.5cms/12½x7½x1¼”), smoothing the top as best you can, although it is meant to be lumpy.

Refrigerate until firm enough to cut, which will take about 1½-2 hours although it doesn't matter if you get sidetracked and leave it longer. Take the set block out of the tray. With the long side in front of you cut in half – set aside the other for the moment. Cut into 8 strips and then across – you are aiming to cut into 2cm/1” squares – there's no need to stress – approximately will do. If you manage to cut 2cm/1” you'll get 92 squares per half, 184 in total.

You can make the Rocky Road into whatever shape you want - cut into bars or squares. Store in an airtight container in a cool place for up to 1 week or freeze for up to 1 month.

This is the basic Rocky Road recipe. If you really want to push the boat out you can make it festive and use crispy Amaretti biscuits, crushed instead of the hobnobs.

If you'd like to personalise it design a version of Rocky Road as a special gift for a special person.

The three ingredients marked “*” can be swapped to suit.

If you want something different then check out the “Design your own Rocky Road” sheet up next for some more ideas.

Design your own Rocky Road

Traditionally Rocky Road is made using Brazil nuts,

glacé cherries and marshmallow.

Rules are meant to be broken - take a look at the

list below and if you'd like to design your own

Rocky Road swap any or all of the three

ingredients in the original recipe for the

same weight

(or may be four if you want to stay true

to Rocky Road and include the mini marshmallows)

Cashew

Peanut

Pistachio

Pecan

Hazelnut

Glacé cherry

Dried sour cherries

Cranberry

Apricot

Banana chips

Pineapple

Sultanas

Nougat

Turkish Delight

Fudge

Toblerone

Praline

Salted Caramel

Mini Marshmallow

Popping Candy

My latest versions are :

Pecans with dark cherries and vanilla fudge

Pistachios, apricots and Turkish Delight

Hmm, an idea for a Christmas gift?

Something for everyone!

A Croque, the jam and a wedge

Cooking doesn't have to be complicated – the simpler the better. Here's an example - recipes for a sandwich, with two sides.

The beauty of these recipes are that they are straight forward – the Croque can be made ahead, ready to fry whilst your wedges are in the oven.

I know the Croque is indulgent – it's meant to be – perfect for the weekend in front of your favourite film.

The Croque :

Croque Monsieur

4 slices of medium sliced wholemeal bread

2 tsp Dijon mustard

75g (3oz) Gruyere cheese (grated)

2 slices of ham or try 45g of cooked ham hock

if you can get it – omit the ham for the vegetarians

30g (1½oz) unsalted butter

Preheat oven to 160fan/180c/Gas 4

Spread ½ tsp of mustard over each slice of bread.

Spread half the cheese on two slices of bread followed by the ham, remaining cheese on top. Sandwich together with the other two slices of bread.

Heat the butter in a frying pan until foaming – fry your Croque Monsieur for 1-2 minutes on each side. If your frying pan is suitable for the oven then pop in for 4-5 minutes. If not then transfer the Croque to a baking sheet.

If you haven't got or can't get hold of Gruyere then use Mature Cheddar instead – nothing is set in stone!

Adaptable for meat eaters and vegetarians too.

The jam :

Balsamic Onion Jam - 4 of everything!

4 medium brown onions, finely diced

4 tbsp balsamic vinegar

4 tbsp soft dark brown sugar

1 garlic clove, finely chopped (optional)

1 tbsp unsalted butter – 15g-30g

as a guide my “tablespoon” was exactly that -

from the cutlery drawer

the large frying pan measures 29cms/11” in diameter

and is non-stick

Using a large frying pan, cook the onions in the butter over a medium/high heat, stirring constantly for 5-8 minutes until they are opaque. Add the vinegar and sugar. Reduce the heat to low and simmer gently until the onions are cooked down to a jam-like consistency for 20-25 minutes. Do not cover the pan at any stage.

The recipe will give you 300g of jam.

Cool and place in a sealed container or a jar with a tightly fitting lid and keep in the fridge.

Finally the wedges :

You can use Charlotte or any waxy potato for wedges. If in doubt check the instructions on the bag. King Edward potatoes are great too – crispy on the outside – fluffy on on the inside. Cut your wedges into similar sizes and place on a large baking tray, drizzle with rapeseed oil and pop into a pre-heated oven 180fan/200c/Gas 6 – 20 minutes then shake and repeat. The more wedges you have the longer it will take for them to be crispy and brown. Tip into a bowl and sprinkle with a seasoning of your choice – Chinese 5 Spice, Chilli Flakes, or Classic Paprika & Onion, to name but three. Shake again and serve.

Phew!

Now for something sweet …

The back catalogue – the jam and a new idea

I wasn't going to make jam from this current harvest but then I received a What's App message from my Dil (daughter in law) pleading for a jar. I couldn't refuse, it's her favourite – here it is :

different size jars to suit everyone

Can't say I'm a huge jam fan and the only time H would ever have it is on a Sunday morning on top of a slice of toast. I treated him this morning - during the week I might add - and presented him with a slice of morning toast liberally spread with the new jam and his cup of tea of course – verdict – yum, it was worth it.

Then I had another thought, hence another experiment. I had half a tub of roasted damsons in the fridge. I thought a more refined syrup or drizzle if you like, was called for. Not everyone wants whole fruits. I tipped the damsons into a fine sieve set over a jug and forced the fruit against the sides to release the syrup. I discarded the squished damsons then boxed and fridged, ready for use. Another idea for the freezer too, if you prefer.

Here's the result :

looks fab – I know I shouldn't

say so – it tastes delish

You never know when it might come in handy – poured over desserts or breakfasts!

P.s. I'm so glad I made the jam.

Next, a final back catalogue damson recipe, perfect for this time of year

The back catalogue – a couple of photos and the jam

The damsons - before and after photos :

Plumptious!

Eat me!

I served the “test run” cold with vanilla ice cream. Verdict – oh boy, yum – bring on the crumble!

A week later I harvested the next batch – another 7kg and for those who don't like metric measurements 1kg is equal to 2.2lbs in old money – it's time to call friends. There's no way I can keep pace with the volume and the tree is still loaded.

I gave away 4kgs together with recipe sheets and roasted my way through the remaining 3kgs – then transferred the treasure to the chest – freezer!

Time to take a breath!

Here's the jam recipe :

Damson jam

1kg damsons

300ml water

1kg jam sugar

Wash the damsons and remove any stalks. Place them in a large wide pan with the water and simmer gently until the fruit is soft. Press the damsons against the side of the pan as they cook to help the fruit give up the stones. Use a slotted spoon to remove the stones from the pan.

Simmer the jam until it has reduced by approximately half.

Add the sugar, stir until dissolved. Bring the jam to the boil and boil rapidly for about 10 minutes until the jam sets when tested.

Allow to cool for 10 minutes then remove the scum with a slotted spoon. Pour into warmed sterilised jars, fill right to the top then cover immediately with waxed discs and cellophane tops or lids.

To test for a setting point you can be fancy and spend money if you like and buy a sugar thermometer, boiling the jam until it reaches 105c or, the old fashioned way, place a saucer in the fridge. When the jam has boiled for 5 minutes place a teaspoon of jam on the saucer and return it to the fridge. After a couple of minutes, run your finger through the jam, it should wrinkle and feel thicker. If it's runny then continue boiling and test again. Don't continue to cook the jam whilst testing – you can overcook it, so turn the heat down as low as it will go.

The jam will keep in a cool, dark place for up to a year – if it lasts that long!

You can buy jam sugar – here's what it looks like :

I wasn't hopeful when shopping – who knows these days what's available.

Joy of joys!

Next … a back catalogue ice cream and a new crumble.

Whilst I'm on the subject of cherries …

Here's another addition to your speedy dessert recipe section but before I begin, you have a choice of cherries :

Frozen cherries create their own juice.

I use frozen Dark Sweet Cherries which I get from

Sainsbury's - they come in 500g bags.

Tinned cherries have syrup or juice

Fresh cherries will need extra juice – you can

get cartons of cherry juice from either Waitrose or M&S.

Bear in mind their season is short and they are expensive

for jamming

Cherry Jam

250g black cherries, stoned

2 tbsps of arrowroot

2 tbsps Kirsch or Cherry Brandy - optional

4 tbsps maple syrup

If using frozen cherries defrost and set aside the juice. If using tinned cherries drain and set aside the syrup. Using a blender, blend half of the cherries with 120ml (4¼ fl oz) of the juice from the defrosted cherries or the cherry syrup from the tinned, arrowroot, 2 tbsps of Kirsch or Cherry Brandy and the maple syrup. Blend until smooth then pour into a saucepan, add the remaining cherries, bring to the boil and let it reduce for 10 minutes until it becomes jam like. Pour into a bowl and leave to cool and thicken.

I'd not recommend using cornflour as a thickening agent – your jam will be cloudy. Arrowroot gives you a glossy finish.

The “cherry jam” will not last for ever and has what I call a soft set. A soft set jam makes for a perfect layer in a cherry version of the emergency desserts.

Use either raspberries or cherries and layer with the compote and/or jam, using the crushed Amaretti biscuits and meringues in the December thoughts … as mentioned in the previous post. If you want a grown up version add Cherry Brandy or Kirsch to the cherries or Chambord Raspberry Liqueur or Framboise to the raspberry. The almond in the Amaretti goes well with both fruits.

The time has come to measure your waistline or try on those jeans that did fit and discover how much damage you've done over the holidays!

My damson plum harvest …

Just for those who may not know, damsons are tiny sour plums too bitter to eat like you would a plum - but they do make great jam and other stuff too.

Delightful damson plums – I have never seen so many in all the years I've had this tree – not that old really – 20 years or so. Have a look at these :

You have to be quick – those that fall - “windfalls” are easy prey for the wasps - the first yield weighs 6kgs! There's only so much jam you can make – I think a little more thought is required.

Here's the jam recipe I used, taken from GoodtoKnow :

Damson jam

1 kg damsons

300ml water

1.3kg jam sugar

Wash the damsons and remove any stalks. Place them in a large wide pan with the water and simmer gently until the fruit is soft. Press the damsons against the side of the pan as they cook to help the fruit give up the stones. Use a slotted spoon to remove the stones from the pan.

Simmer the jam until it has reduced by approximately half.

Add the sugar, stir until dissolved. Bring the jam to the boil and boil rapidly for about 10 minutes until the jam sets when tested.

Allow to cool for 10 minutes then remove the scum with a slotted spoon. Pour into warmed sterilised jars, fill right to the top then cover immediately with waxed discs and cellophane tops or lids.

To test for a setting point you can be fancy and spend money if you like and buy a sugar thermometer, boiling the jam until it reaches 105c or, the old fashioned way, place a saucer in the fridge. When the jam has boiled for 5 minutes place a teaspoon of jam on the saucer and return it to the fridge. After a couple of minutes, run your finger through the jam, it should wrinkle and feel thicker. If it's runny then continue boiling and test again. Don't continue to cook the jam whilst testing – you can overcook it, so turn the heat down as low as it will go.

The jam will keep in a cool, dark place for up to a year – if it lasts that long!