Harvest exhaustion

Up to our ears in it all.   The honey is progressing through the conditioning into jars and we have even experimented with putting some into bag-in-boxes.   Should be good for ensuring the honey is stored in the dark and easier for me to dispense into recipe mixes using the tap.

But now we are getting overwhelmed with windfalls.   Luckily, another beekeeper produced five large punnets of blackberries so now there are bottles of our own bramble juice (just the apple and berries steamed to release their juices) that should keep for at least a year.   It will be delicious hot with a spoonful of honey and a pinch of cinnamon in the winter months.   And there’s another huge bucket of grapes: more delicious juice.

Alongside, I’ve started Christmas preparations: raisins, currant and sultanas for cakes, puddings and seasonal mincemeat all weighed out and steeping in brandy.

It sounds very domestic and the major challenge is where to store all the preserved produce when there’s lots more to come.   We are starting to view each cupboard longingly and wonder where we can relocate the existing contents.   But it is so satisfying to make the very best of what has been carefully nurtured and grown.

Did you know?   According to the Daily Telegraph, if a domestic TV Licence is in the name of a blind person, they are entitled to it at half price.

Something much simpler, easy and needs no attention: courtesy of Heston, this is my standard roast chicken recipe.   It just needs short preparation and time to cook.

 

1 litre warm water.

60g salt.

1 fresh chicken, any trussing removed.

1 lemon, juice and zest.

freshly chopped herbs of your choice.

1 or 2 cloves garlic, peeled and chopped (optional).

salt and pepper.

55g butter.

a large glass of white wine.

 

Dissolve the salt in the warm water and allow to cool.

Place the chicken in the water, cover and refrigerate overnight.

Mix the lemon juice and zest, herbs, garlic (if using), seasoning and butter to make a paste.

Drain the chicken and push the paste between the skin and breast meat.

Push the left-over lemon halves and any spare herbs into the chicken cavity.

Place the chicken in a roasting pan, season and add the wine.

Cook in a preheated oven at 95C, Gas Slow or a quarter for 180-210 minutes or until the thickest part of the thigh has reached 70C.

Remove from the oven and cover with foil and a kitchen towel to keep warm and rest for an hour (while you roast potatoes).

Return to the oven at the highest temperature possible for 5-10 minutes to brown the skin.

Serve and enjoy – wonderfully moist, excellent cold and always a winner.

 

 

 

August windfalls

Local fellow beekeeper, Peter, turned up with a bucket of his grapes.   Each one had been individually hand-picked and, although some were instantly consumed, the rest wasn’t going to last long.   They went into the Scandinavian steamer which is, bottom to top: hot water tank to produce the steam; juice reservoir with natty tube for decanting into bottles; large container for raw fruit; lid.   The steam comes up through the middle, heats the fruit cells until they burst whereupon the juice drips down into the reservoir where it is heated by the water.   The result: virtually pasteurised fruit juice that will last a year.

His bucket made 15 bottles of precious homemade grape juice and then we topped up the fruit with windfall apples.   It’s steaming away to make apple and grape juice for homemade granola, and we can hardly keep up with the apples dropping from the trees!

The blustery winds and sharp showers brought down even more apples from the exceedingly venerable fruit trees.   They are probably at least 130 years old and a good mix of eating and cooking varieties.   This very moist apple cake is ideal for using any of the windfalls.

 

340g self-raising flour.

1 rounded teaspoon baking powder.

1 teaspoon salt.

340g soft brown sugar.

170g butter, cubed.

100g dates, chopped.

30g walnuts, shelled and chopped.

650g prepared mixed apples, peeled, cored and roughly chopped.

4 eggs, beaten.

1 teaspoon vanilla bean paste.

 

Spray a silicon ring mould with oil and dust with flour.

Rub the butter into the dry ingredients.

Add the dates, walnut pieces and chopped apples and mix so that the apple is well covered with flour.

Beat the vanilla with the eggs and gradually stir into the mix.

Stir thoroughly then place in cake mould.

Bake in pre-heated oven at 165C, Gas 3 for 90 -120 minutes, covering with a double layer of foil with a steam hole after 60 minutes.

Allow to cool before turning out.

 

I like my cakes to reach an internal temperature of at least 95C.   The quantity of cold, wet apple means that this cake takes a longer time than expected to bake.

Mixing by hand is a good way to feel how well everything is combined before placing handfuls in the mould.   Messy but I’m easy to clean afterwards.

A ring mould allows the heat to reach the middle of the cake but you could halve the ingredients and cook in a loaf tin lined with parchment paper.

My next experiment is to replace the sugar with honey – not sure what proportions will work.