Mock Devonshire Cream and Strawberry Preserves

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            FOOD FUNNY
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Rosemary Zwick of Cape Town, South Africa knows that I love food
funnies involving dogs, but how did she know I also love "I just ate
my mother-in-law" jokes?

Two cannibals just finished a big meal and one turns to the other
while rubbing his stomach with his fist and says, "You know, I just
ate my mother-in-law, and she still doesn't agree with me!"

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            TODAY'S RECIPE
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No proper afternoon tea would be complete without scones, as I have
already discussed, and no scone is complete without clotted cream and
strawberry jam. Etiquette dictates that scones be eaten like bread -
that is, small, bite-size pieces should be broken off before being
dressed, but I doubt you'll attract any dark glances or hurled
projectiles if you choose to add the clotted cream and jam to the
entire scone before eating it. The clotted cream is always added
first, forming a soft, fluffy white bed for a small dollop of
strawberry jam.

The area surrounding Devon, Cornwall, and Somerset is known for its
dairy products thanks to a mild climate, rich pastures, and the type
of cows they tend - mainly Jerseys and Guernseys whose milk is rich in
fat. Traditionally made by gently simmering large vats of milk until
a thick layer of cream can be skimmed off the top, clotted cream is
the trademark gem of the area's dairy industry. Also known as
Devonshire, or just Devon cream, it is available in finer supermarkets
and gourmet shops worldwide, usually sold in small glass jars with a
shelf life of several months. If you can scrounge up a jar in your
neighborhood, I suggest you use that. However, if you can't get your
hands on the real thing, the following recipe makes a pretty good
substitute.

Mock Devonshire Cream

1 cup (250 ml) heavy cream
1/2 cup (125 ml) mascarpone*
1-2 Tbs (15-30 ml) sugar

* Mascarpone is an unfermented cheese from Italy, similar to cream
cheese, that is available in the deli section of most supermarkets.

Whisk the ingredients together to form a thick, smooth cream.
Refrigerate until ready to use. Makes about 1 1/2 cups (375 ml).

The truth is that any selection of jams or preserves can be served at
a proper afternoon tea - red currant, raspberry, and plum are among
the favorites - but anyone who has grown up with the custom will tell
you that strawberry really must be one of the choices. Any
store-bought preserves can be used, but homemade preserves are the
mark of a good hostess, especially when fresh fruits are in season.
Here is a quick and easy strawberry preserve that should be made only
with the finest ripe berries.

Six-Minute Strawberry Preserves

Adapted from James Beard's American Cookery (Galahad Books, 1972)
http://www.amazon.com/exec/obidos/ASIN/0883659581/worldwiderecipes

6 cups (1.5 L) whole strawberries, hulled
6 cups (1.5 L) sugar
3 to 4 Tbs (45 to 60 ml) lemon juice

Place the strawberries in a colander and immerse it in enough boiling
water to cover the strawberries. Let them remain immersed for 1
minute. (This makes them better able to absorb the sugar.) Drain the
strawberries thoroughly. Place the berries in a 6 to 8 quart (6 to 8
L) kettle and add half the sugar and the lemon juice. Bring to a
rolling boil (a boil that cannot be stirred down) and boil for 3 minutes.
Remove from the heat and skim any foam off the surface. Add the
remaining sugar and boil another 3 minutes. Remove from the heat
and skim. Allow to stand overnight, pushing the berries down into the
syrup occasionally. The berries should absorb some of the syrup and
become plump. If the syrup is too runny due to strawberries with a
high water content, boil them again for 1 minute. After the
strawberries have cooled store them in hot sterilized jars. Makes
about 6 cups (1.5 L) of preserves.
Received on Wed May 18 07:08:42 2005