FOREVER SUMMER – or how to cheer up the winter months

Home Preserving….

…. is a true extension of SEASONAL COOKING.  Most countries and cultures have developed ways of making abundant, perishable summer produce last through the leaner winter months. But in France most of these preserves have become cherished and prized delicacies!

Preserves

Don’t get stuck on jams and chutneys – we will be PICKLING, SALTING, DRYING and CANDYING.  In terms of basics we will make flavoured oils, vinegars, butters and olives.  Then, depending on the season and availability we’ll preserve things in ALCOHOL and VINEGAR, SALT and SUGAR.  We shall use duck fat to CONFIT duck legs;  and salt to PRESERVE LEMONS or make GRAVLAX and vinegar for making CRUNCHY PICKLES and THYME JELLY (for serving with cheese).  We’ll even make our own RASPBERRY VINEGAR. Depending on the season we may make OVEN-DRIED TOMATOES and preserve them in olive oil..

Charcuterie

In terms of CHARCUTERIE think lucious RILLETTES of RABBIT (made with olive oil and lemon) or divine DRY-CURED DUCKBREAST. We may even make the indispensable PETIT-SALÉ (dry-cured pancetta-like belly of pork) that no serious cook can live without.

Sweetmeats

And on the sweet spectrum (and depending on the season) we will use sugar to CANDY FRUIT such as CANDIED FIGS or ORANGE STRIPS half-dipped in chocolate. But also MEMBRILLO, the quince paste that all Mediterraneans serve with cheese. We may make a fragrant PEACH CHUTNEY or POMEGRANATE JELLY.

And finally we may make some festive FRUIT LIQUEURS, such as the local THYME liqueur, or LIMONCELLO.

This course is about how to to make these versatile  ‘basics’ from scratch – and how use them afterwards.. And of course you’ll take home the products.

This course costs 160€ per person.
We will need a minimum of 8 people