Oct. 4th, 2014 08:35 pm
Zwetschgenversuche
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muckefuckI wish my system were a little more resilient. I made myself a breakfast burrito this morning, and in place of cotija or queso fresco I dropped in a dollop of Quark. Only afterwards did I notice the discoloration on it. Within an hour, I started noticing the effect of very mild food poisoning--you know, the kind most ordinary people probably experience once a week or so and just shrug off. But it's left me feeling off all day.
Still, I had a plan and that hasn't changed. I told myself I was going to make a real Zwetschgendatschi and I did--even though I couldn't actually find any Zwetschgen. They still had "prune plums", but of a monster size which bears the name of "Empress". And they were still stocking them, so they were naturally somewhat underripe. But that's what maceration is for, right?
This time it was a yeast dough and something about it smelled and felt very...familiar. After I put it in the oven, I told the Old Man, "It's essentially a coca de prunes." Unlike the basic coca recipe, this called for a bit of sugar and an egg, but those are both ingredients in the crust of a coca de Sant Joan. Since the plums were larger, they didn't cover the top as effectively, so there were some dry areas along the perimeter and they have the bready taste of coca. Hopefully, though, it won't stale like one.
So it's certainly closer to my ideal of this dessert than Sheraton's recipe, but it isn't quite there yet. We'll see how long the fresh plums keep coming; I might just be able to take another crack.
Still, I had a plan and that hasn't changed. I told myself I was going to make a real Zwetschgendatschi and I did--even though I couldn't actually find any Zwetschgen. They still had "prune plums", but of a monster size which bears the name of "Empress". And they were still stocking them, so they were naturally somewhat underripe. But that's what maceration is for, right?
This time it was a yeast dough and something about it smelled and felt very...familiar. After I put it in the oven, I told the Old Man, "It's essentially a coca de prunes." Unlike the basic coca recipe, this called for a bit of sugar and an egg, but those are both ingredients in the crust of a coca de Sant Joan. Since the plums were larger, they didn't cover the top as effectively, so there were some dry areas along the perimeter and they have the bready taste of coca. Hopefully, though, it won't stale like one.
So it's certainly closer to my ideal of this dessert than Sheraton's recipe, but it isn't quite there yet. We'll see how long the fresh plums keep coming; I might just be able to take another crack.
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