SIMPLY QUINCE

Barbara Ghazarian

For: Armenian 310

California State University of Northridge (CSUN)

October 12, 2010

Dr. Vahram Shemmassian

Barbara Ghazarian, the author of the newly published recipe book SIMPLY QUINCE, introduced her new book on Sunday, September 26, 2010 in Abril Bookstore. Simply Quince is the third book, after the award-winning cookbook Simply Armenian:Naturally Healthy Ethnic Cooking Made Easy (by Barbara Ghazarian 2004), and Descendants of Noah (2005), written by the author. It contains 70 unique, delicious, versatile, fun and easy recipes for dinner, lunch, salads and pastries. Simply Quince is the first recipe book ever that introduces the quince in culinary history, especially the new ways of preparing quince for both formal and casual dining experience. Barbara not only shows easy ways of preparing food using quince, she also presents the fruit’s usefulness, floral aroma, and unique flavor and color of quince in her recipes.

I was pleased to learn so much about the quince. The Power Point presentation about the book was very educational. Who knew that the quince could have been so versatile? Like pomegranate, the quince contains high anti-oxidants, that is why when it is cooked, it becomes reddish in color. Simply Quince is not just a recipe book; it is a wonderful book full of background information, from history, on this forgotten fruit. The quince tree is native to the Caucasus region, specifically Armenia and Georgia, later it was introduced to other nations. It was first cultivated in America by the early European colonists. In many references the quince is referred to as “apple” such as in the Song of Solomon. Ancient Greeks had a ritual to offer quince at weddings. In Greek mythology, a hunter named Atlanta raced against Hippomenes, and used a golden quince (golden apple) to distract her and win the race. There was an epic war over a Golden Apple, which was a quince, not an apple. In Greek legend it was a quince that Paris awarded Aphrodite. In 1500BC Queen Hatshepsut, who was an Armenian, had a fleet landing at Punt with exotic merchandise bonded for Egypt, containing one ship filled to the brim with quinces.

Most people know the quince primarily as a jam. But Barbara Ghazarian demonstrates in Simply Quince, that it can be so much more! In her recipes she shows how to make Quince Pickles, Quince-Cranberry Sauce, Pizza with Quince, Quince-Infused Spirits; Grappa and Vodka. The chef-owner of Oleana & Sofra Bakery, Ana Sortun says, “Barbara Ghazarian takes the mystery out of preparing quince with versatile, fun, and creative recipes.” Simply Quince offers an impressively broad spectrum of quince oriented dishes that will satisfy even the most gourmet of tastes.

Author: NaraTV Show

The followings are recipes from Simply Quince Cookbook by Barabara Ghazarian. Bonne Appetite!!!!!! Enjoy!!!!

Recipe: Candied quince

Total time: About 1 1/2 hours

Servings: Makes 1 pint

Note: From Barbara Ghazarian’s “Simply Quince.” For those new to cooking with quince, this recipe is an excellent starting point. Candied quince is very easy to make and delicious any way you serve it.

3 cups sugar

1/2 cup water

1 pound fresh quince, peeled, cored and cut into 1-inch-thick wedges (about 3 cups)

1. In a large, heavy-bottomed saucepan, combine the sugar and water. Add the quince and stir to coat.

2. Heat the mixture over medium heat until the sugar melts completely and begins to bubble, stirring often so the fruit does not burn. Reduce the heat to maintain a very gentle simmer and continue to cook, stirring occasionally, until the fruit is softened and turned to a rich rosé or red color and the sugar has reduced to a thickened, syrupy consistency, about 1 1/4 hours. Remove from heat.

3. Serve with a little heavy cream or yogurt spooned over top, or use as a topping for vanilla ice cream.

Each of 8 servings: 312 calories; 0 protein; 81 grams carbohydrates; 1 gram fiber; 0 fat; 0 cholesterol; 76 grams sugar; 1 mg. sodium.

Recipe: Quince clafoutis

Total time: 1 hour and 10 minutes, plus poaching and chilling times for the quince

Servings: 10

Note: Adapted from Barbara Ghazarian’s “Simply Quince.” Light, rich and creamy, this pudding-like dessert is a French classic. Sublime when served slightly warm or just at room temperature.

Poached quince

8 cups water

1 cup sugar

2 tablespoons fresh lemon juice

1 3-inch cinnamon stick

2 pounds fresh quince, peeled, cored, quartered and cut into 1/2 -inch-thick wedges (about 7 cups)

In a large, heavy-bottom pot, combine water, sugar, lemon juice, cinnamon stick and quince. Quickly bring to a boil over high heat, stirring to dissolve the sugar. Reduce to a simmer and continue to cook, uncovered, until the quince is tender, about 1 1/4 hours, stirring occasionally. The fruit will turn golden, then a blush salmon-pink color. The fruit is done when a knife pierces it easily. Discard the cinnamon stick and cool to room temperature. This makes about 4 cups poached quince, slightly more than is required for the remainder of the recipe. Poached quince may be jarred in its poaching syrup, stored in an airtight container and chilled (in the refrigerator) for a week, or frozen.

Quince clafoutis

1 tablespoon butter, room temperature

1/3 cup plus 1 tablespoon sugar, divided

3 extra-large eggs, at room temperature

6 tablespoons flour

1 1/2 cups heavy cream

1 teaspoon lemon zest

2 teaspoons vanilla extract

2 tablespoons apricot brandy

1/4 teaspoon salt

2 to 3 cups poached quince, drained, patted dry with paper towels, and chilled in an airtight container for at least 2 hours before using

Powdered sugar, for dusting

1. Heat the oven to 375 degrees. Butter a 9-inch round deep-dish pie pan. Sprinkle the bottom and sides of the pan with 1 tablespoon of the sugar. Set aside.

2. In the bowl of a stand mixer with the whisk attachment, or in a large bowl using an electric mixer, beat together the eggs and remaining one-third cup sugar until the eggs are pale yellow, light and fluffy, about 3 minutes. Add the flour, cream, lemon zest, vanilla, brandy and salt and mix over low speed just until combined. Set aside the mixture for 10 minutes.

3. Meanwhile, arrange the quince slices in a single-layer fan or wheel pattern on the base of the prepared pan.

4. Pour the custard evenly over the prepared fruit, leaving one-half inch gap between the top of the custard and the top of the pan. Bake the clafoutis in the middle of the oven until the top is golden brown and the custard is firm, about 30 to 40 minutes, rotating halfway through for even coloring. Remove to a rack; the clafoutis will settle and deflate slightly as it cools.

5. Dust the top of the clafoutis with powdered sugar, slice and serve slightly warm or at room temperature. Best served the day of preparation; the custard tends to firm and crack when held over.

Each serving: 295 calories; 4 grams protein; 34 grams carbohydrates; 1 gram fiber; 16 grams fat; 10 grams saturated fat; 123 mg. cholesterol; 19 grams sugar; 99 mg. sodium.