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VARIOUS JAMS, SPREADS AND CHUTNEYS
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novice
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PostPosted: Tue May 30, 2006 4:58 pm    Post subject: Reply with quote

Hi Stefanie, i've read the strawberry jam posted earlier and am eager to try it as topping to a coconut ice cream that i intend to cook over the coming wkend.

Can u advise me if this strawberry topping would go well with coconut ice cream or some other jam topping would be more appropriate? If the strawberry is fine, then i should follow all the steps except bottling into jar and i should add more water during the initial boiling of mashed berry, sugar, right?

Sorry for being long winded but have never done any jam or topping hence petrified that i fouled up the topping for the ice cream.
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cwl
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PostPosted: Wed May 31, 2006 1:34 am    Post subject: Reply with quote

Novice, I'll kpo here for Stef. When you make your strawberry jam, don't add water. Just cook it ( as per the recipe) until the consistency you like. When I make the jam, I cook it longer, hence thicker. But as an ice cream topping, slightly more liquid-y is prefered, so shorter cooking time.
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novice
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PostPosted: Wed May 31, 2006 9:39 am    Post subject: Reply with quote

Thanks cwl. At the same time, i'm also tempted by the mango topping u've suggested earlier, so very tropical for coconut ice cream. Maybe i shall try both toppings.

Thanks again!
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Stefanie
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PostPosted: Wed May 31, 2006 9:59 pm    Post subject: Reply with quote

Novice..In my humble opinion...strawberry jam should not be topped over coconut icecream.
Both are actually quite rich and the combi in my mind,would not work together.
I actually don't suggest that you use a jam.

I suggest that you use something more tropical and go with fresh mango slices sprinkled with the zest of a large lime.

Or something that goes AMAZINGLY with coconut icecream.
Heat up some butter in a pan,and saute slices of pineapple with a sprinkling of brown sugar,pour in a tbsp or so of Kahlua or any coffee based liquer.
Eat the hot fruit with the cold ice cream...the explosion on your tastebuds....WOW!!!
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novice
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PostPosted: Thu Jun 01, 2006 9:30 am    Post subject: Reply with quote

Will adopt the mango suggestion as some family members do not take to coffee liquor. Sometimes quite a challenge to meet everybody's taste.... Thank You.
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Alannia
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PostPosted: Thu Jun 01, 2006 9:35 am    Post subject: Reply with quote

Stef, is it fresh pineapple or tinned pineapples?
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Stefanie
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PostPosted: Thu Jun 01, 2006 9:58 pm    Post subject: Reply with quote

Fresh,Alannia...the tinned one has a funny taste,just what I think.

Novice...the alcohol actually burns off,leaving the slight perfume of coffee. No bitter taste,I urge you to try it.
And only a little used each time...it is there to compliment rather than to take centre stage.
Very Happy
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Alannia
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PostPosted: Fri Jun 02, 2006 9:27 am    Post subject: Reply with quote

Thanks, Stef. Will give it a try.
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alyssa
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PostPosted: Fri Jun 02, 2006 3:08 pm    Post subject: Reply with quote

Just tossing another idea into the ring Wink ... I think caramelized bananas would also probably be lovely with coconut ice cream?
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novice
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PostPosted: Fri Jun 02, 2006 4:39 pm    Post subject: Reply with quote

Thanks alyssa, yes that's sound great too!

But how do i it? Put sugar in frying pan, turn on fire and melt sugar till brownish then add in banana and coat it with sugar?
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Stefanie
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PostPosted: Fri Jun 02, 2006 9:02 pm    Post subject: Reply with quote

Alannia,I promise you it will be fantastic.
Make sure the heat is high so the Kahlua is reduced to a glaze.
Very Happy

Alyssa...good call!
Caramelised bananas,yum!!
I think that cooking the bananas however,makes it too soft to give any sort of contrast.
I think the best way is to make a caramel,standard recipe: 150g sugar with 2 tbsp of water or so...melt slowly,shaking the pan to melt. Do not stir or it will crystallise.
After about 5 to 7 minutes of melting,a golden caramel should form,then you can now stir it,when it is dark golden,turn heat off or it will burn.
Drizzle over thinly sliced bananas,the hot caramel will cook it a bit,then serve with a scoop of ice cream. Beautiful. The caramel will harden like mai ya tang... Very Happy

p.s: keep kids away,sugar burns are the worst kind
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alyssa
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PostPosted: Sat Jun 03, 2006 1:29 am    Post subject: Reply with quote

Thanks Stefanie for helping to answer.


Novice, yep, you could do as Stefanie suggested. Or you can also consider doing it in different ways. I guess it really depends on what you are looking for... the kind of contrasts you want to create... and how elaborate you want to go (whether just for simple dessert for every day or something you want to serve guests).

For me personally, I really like caramelized bananas served with vanilla ice cream coffee I like the softness of the bananas and the contrast of hot and cold. I usually do a rum flambeed banana.

melt a tiny bit of butter (a couple of teaspoons, depending on amount of bananas) in frying pan. Slice bananas in half lengthwise. Place in melted butter and brown both sides so there is a tiny touch of crispiness. Sprinkle brown sugar all over. Return to heat and allow the sugar to melt completely and coat bananas with the syrup. Remove from heat, pour some rum, light a match and flambe! Quite fun Wink

Or to really take the contrast of texture and temperature further... can do banana fritters... drizzle caramel over it (like Stefanie suggested) and serve with the ice cream. That should be yummy too, if a tad more sinful Very Happy

Actually, thinking about it... any tropical fruit would work well with coconut ice cream... I think mango would be lovely... you could just have fresh cubes of the fruit... or cook it a little to a chunky compote.

Haha... and wouldn't fresh durian paste over coconut ice cream be extra sinful :twisted:

Hope that helps
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Stefanie
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PostPosted: Sat Jun 03, 2006 9:14 pm    Post subject: Reply with quote

Wah lau Alyssa...banana fritters with coconut icecream?

OH YEAH!!!
:twisted: :twisted: :twisted:

They serve this at the Hyatt Straits Kitchen buffet...first class man.
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novice
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PostPosted: Mon Jun 05, 2006 10:50 am    Post subject: Reply with quote

Gosh, only missed out logging in on Sat and Sunday and i missed out on all these wonderfully sinful suggestion (caramel banana and durian). Will definitely try out the banana suggestion the following week, this coming weekend taking a break from all the stirring and cooking. At the same time, giving our terribly expanded bodies a break!

To update, i cooked the mango version topping with the coconut ice-cream (sugar, mango and limes) and oh my goodness, it is soooooo yumilicous, sweet and sour, extremely appetiting especially when it was blazing hot yesterday.

Thanks for all the advice ladies....... i would most probably pray for a digital camera gift so that i can snap down all my labourious creation and share with you wonderful people.
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alyssa
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PostPosted: Mon Jun 05, 2006 2:06 pm    Post subject: Reply with quote

Stefanie, wah... luckily I haven't been to Hyatt Straits, otherwise will stuff myself silly and have to literally roll out of there! :lol:


Novice, glad you are enjoying your coconut ice cream coffee I certainly can do with some myself in this hot weather!

Haha, that teaches me to read threads too quickly... only now go back and read and realised mango already suggested so many times. Me so blur sometimes Embarassed :lol:
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Stefanie
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PostPosted: Mon Jun 05, 2006 4:32 pm    Post subject: Reply with quote

Novice...right on!!
Good to hear that combi was a success...keep experimenting!!

Alyssa..never mind lah,diet for about one month then one shot go there and whack the food!!
:lol:
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Stefanie
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PostPosted: Mon Jun 26, 2006 11:01 am    Post subject: Reply with quote

Hi ladies,

You may notice that the strawberry jam and lemon curd recipe is no longer here.
I have removed it as it will be published in July's issue of Food & Travel magazine.
Apologies, and keep jamming!
Very Happy
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karlskrona
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PostPosted: Mon Jun 26, 2006 11:38 am    Post subject: Reply with quote

wow wow... in magazine ahhh
steady! keep it up
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beesidhu
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PostPosted: Tue Mar 04, 2008 4:14 pm    Post subject: Reply with quote

Stef this post is very usefull ..thanks Smile was wondering if you the recipe of pineaaple jam ....and also lemon or lime marmalade ..?
cheers
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Stefanie
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PostPosted: Tue Mar 04, 2008 9:00 pm    Post subject: Reply with quote

beesidhu...let me dig it up and post another day...rushing off now...
Talk soon!
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Stefanie
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PostPosted: Thu Mar 06, 2008 9:16 pm    Post subject: Reply with quote

Hi Beesidhu...here you go!
My version includes Malibu liquor which I happen to think goes extremely well with pineapple.
However,you can substitute it with either white rum or a citrusy Cointreau. Limoncello works well too...

I don't tend to use this on bread,rather as cake or fruit tart fillings.

YOU NEED:
1/2 fresh Sarawak pineapple,peeled,cored and chopped into 1 inch cubes
whichever the final weight of the chopped pineapple is, half the weight needed for fine sugar
juice of 1/2 lemon
2 tbsp Malibu
pinch of salt


HOW:
Place a small dish in the freezer.
Wash and dry a 300ml capacity jar,place in a 100C oven.
Meanwhile, heat up a heavy based pan and place the pineapple, sugar and salt in it...cook for about 5 minutes on high heat.
Add the Malibu and the lemon juice...lower down the heat and cook for about 15 to 20 minutes stirring constantly...until the jam,when placed on the frozen dish for about 3 seconds, wrinkles when you push it with your fingers. If not, continue to cook and test.
Ladle into your hot,sterilised jar,place a small piece of baking parchment (the diameter slightly larger than your jar),seal and then refrigerate overnight.
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Stefanie
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PostPosted: Thu Mar 06, 2008 10:07 pm    Post subject: Reply with quote

Bee...I would advise you to use organic,unwaxed citrus fruits for these...otherwise,get those fruits that are plump and juicy,not the withered old dried out ones we usually get at supermarkets if we are really unlucky... sad


LEMON/LIME MARMALADE:
500g organic lemons or thai limes
300 to 350g fine sugar
1/4 cup Limoncello or Lemon Vodka

HOW:
Place a small dish in the freezer.
Cover the citrus fruit with boiling water in a deep pot and then boil on high heat for 15 minutes. Drain it.
Let cool down for another 15 minutes in iced water.
Wash and dry a 500ml capacity jar (or 2x250ml jars)..place them in a 100C oven.

Finely slice the fruit,pith and all (pick out the seeds) and place them in a heavy based pot with the sugar..cook over high heat for 5 minutes. Taste to see if you like more sugar.
Add the Limoncello,cook for 15 to 20 minutes or until a spoonful of jam wrinkles after 3 secs when placed on the frozen dish.
If not,continue to cook and test.

Ladle the marmalade into your sterilised jars and place a piece of parchment over (a little bigger than the diameter of your jar),then seal and refrigerate overnight. Lovely on toasted country loaves...
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beesidhu
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PostPosted: Fri Mar 07, 2008 9:02 am    Post subject: Reply with quote

Thanks my dear ..that was good of you ..will keep you updated once i hv done ..thanks !!!! cheers
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Angela K
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PostPosted: Sun Aug 03, 2008 11:31 am    Post subject: Reply with quote

Stef, are we suppose to wait for the jam to cool before store them in Jar ?? i have save few empty Jars after finishined commerical ones, the cover also need to sterilse?? i worry the glass jar will break if i put it in the oven for 100 degree...Sorry, so many Q's...
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Stefanie
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PostPosted: Sun Aug 03, 2008 3:06 pm    Post subject: Reply with quote

Angela...you ladle the hot jam into the jar to seal immediately after cooking...

The cover is fine if you wash with hot soapy water and dry well.

No worries...glass jars...even the commercial ones,will not break when placed in the oven,I can vouch for it because I've done it many times!
Very Happy
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