|Who is that outrageously adorable little Irish girl? Oh right! It’s me!|
When I was three, my father took a sabbatical and moved my family to his birthplace of Cork, Ireland. For nine months, we lived with my Great Aunt Kal, the sister of my late grandmother. Auntie Kal was a wonderful woman who in many ways served as one half of a surrogate for the grandmother I never met. I don’t remember much from the following year–a game of blind man’s bluff in the greenhouse, playing in light dusting of snow, a particularly foggy day–but the one thing that I will always associate with my great aunt are her scones and homemade raspberry jam.
Sorry to go all Marcel Proust on you, but I don’t think there could be anything more perfect than Kal’s jam and scones. There are entire childhoods wrapped up in those scones; for me, being scolded for cutting my own hair (and then lying about it after very obviously throwing both the hair and the scissors in the kitchen bin) to sitting in a different kitchen a dozen years later, cheating at a crossword puzzle with my cousin by filling in the remaining boxes with whatever words would fit. I know my sister has her own stories tied to those scones, and I’m guessing Kal’s children and grandchildren have theirs as well.
Auntie Kal passed away while I was in college, and for the last few years prior to that, she was not in a state to be baking. The last time I had her scones and raspberry jam was during a trip to Ireland the summer that I was 17. Unfortunately, those final scones will forever be tainted with the realization that her sharp mind was already succumbing to dementia and that they would probably mark the last time I saw my Aunt as I remembered her.
Since her death, her recipes have been passed down to various relations scattered around the Anglo-Irish countryside. My cousins in Northern Ireland took over jam-making duties, while a cousin in Dublin is the keeper of the scone recipe. Both have generously shared the fruits of their labor, but an ocean is a long distance for a pot of jam, and scones do not travel especially well. I harassed both cousins until they handed over their respective recipes and cooking tips, and a year ago made my first attempt during a six-week visit with F and E in New Haven.
F found a nearby u-pick farm where you practically steal the fruit from the vines–something like $5/lb of raspberries. Sadly, we got super lost on the way and only had about ten minutes to pick two pounds of berries and so did not have a huge quantity of jam at the end of the day. I cautiously hoarded my share until my sister’s birthday and Thanksgiving so that my family could approve, and it was at least enough of a success that we tried it again this year.
This month’s six-week visit was scheduled for E’s house on Long Island. After F put the fear of God in her, she called nearly every farm in the surrounding region until she found one with raspberries. Our chauffeur, Matt I (also known as E’s husband) drove us there on Saturday, and we wrestled some bees to collect 6 pints of the best berries. These we supplemented with some frozen ones F had gotten at the u-steal farm in Connecticut, and we got down to making jam! I’m super lazy, though, so I just used pictures from last year.
For every pound of rasberries, use a half a pound of granulated sugar (technically, the recipe we were given calls for equal weights sugar and berries, but we promptly ignored that and it turne out fine). This past time, we had three pounds of raspberries so:
3 lbs raspberies
1.5 lbs sugar
10 8 oz jars and lids for canning
2 large stock pots
To begin with, put the canning jars in the dishwasher. You want these to be extra clean so you don’t get botulism and die. If you don’t have a dishwasher, seriously? It’s 2011, people. Update your kitchen.
Next, wash all your raspberries! If you got them from a farm like us, you will probably find all sorts of new friends living in them and will want to cry as you spend hours trying to drown them all.
Now put all of your raspberries in a large pot. Turn the heat to medium and simmer gently for ten minutes. The rasberries will begin to break up and your wooden spoon will start to turn a pleasing shade of magenta.
Add the sugar. This is where it gets iffy, because the recipe just says, “stir until dissolved and boil rapidly until setting point is reached. Pot and cover in usual way.” That is not… terribly informative. Your guess is as good as mine on what the setting point is. Both times, F and I have just said, “Ok, I think that looks good?” and started canning. My best idea is to treat it like you would a custard–when it starts to thicken and covers the back of a metal spoon, call it a day.
I don’t want to be responsible for you dying from canning incompetence, so you should read about how to “pot and cover in usual way” in this handy-dandy canning guide from Ball.
You can put any leftover jam in a covered bowl in the fridge for your immediate eating needs.
Auntie Kal’s Scones
After some trial and error, I’ve come up with these Americanized measurements:
3 2/3 (3 lbs) cup all-purpose flour
Pinch of Salt
1 t baking soda
2 t cream of tartar
1 T sugar
Stick (4 oz) of unsalted butter
1 cup (ish) buttermilk
Preheat oven to 425 F.
In a large bowl, combine dry ingredients. Cut butter into dry ingredients and incorporate with a fork.
Crack egg into a liquid measuring cup. Add buttermilk on top of egg until you have 1 1/5 cups (half an imperial pint) of liquid. Whisk together lightly.
Add liquid to dry ingredients. Mix together with wooden spoon, and then turn out onto a lightly floured work surface and knead gently, just until dough forms a soft ball. Flatten into a circle about a half an inch thick. Cut scones* and lay on greased (or parchment papered) cookie sheet. Brush tops with egg/buttermilk wash.
Bake for 15 to 20 minutes, or until tops begin to turn golden brown. Serve warm with butter and Kal’s raspberry jam.
|Tastes like childhood.|
*In my memory, the scones were round with a fluted edge (this could be inaccurate), so I normally use a fluted biscuit cutter. But sometimes I also use a fluted heart-shaped cutter because it’s extra cute that way!
Dark Chocolate Raspberry Truffles:
While we were at it, we also experimented with raspberry truffles. They were pretty epic, especially considering that we made up the recipe as we went along:
1 cup raspberries
1/4 cup sugar
1/3 cup heavy cream
2 1/2 cups dark chocolate, chopped (Do not use chocolate chips or I will come after you!!)
Set aside 1 cup of the dark chocolate. Put the remaining chocolate in a medium bowl.
Cook the raspberries and sugar in a small saucepan on medium high heat until all the sugar is dissolved and the raspberries start to disintegrate: about 10ish minutes. Or not 10ish minutes–I wasn’t looking at a clock and have a bad sense of time.
Add the cream to the mixture and bring to a vigorous boil, until the mixture is relatively unlumpy. Turn off the heat and carefully pour the mixture over the 1 1/2 cups of chocolate. Wait about 30 seconds, and then stir till all the chocolate is melted and the mixture is smooth.
Cool on the counter until room temperature. Chill in the fridge for about an hour.
Set parchment paper on a cookie sheet. Remove ganache from fridge. It should be solid enough that you can roll into balls, about 1″-1.5″ thick. Place on the cookie sheet and chill for another hour.
Melt the remaining chocolate over a double boiler. If you want to get fancy, learn how to temper chocolate. But I’m guessing you either already know how or can’t be bothered. Break the center two tines of the plastic fork and use this to dip the truffles in the melted chocolate. Place them back on the cookie sheet and cool at room-temperature until chocolate hardens, or if you’re lazy and impatient, in the fridge.
Makes 12 truffles which won’t last long enough for you to take a picture.