5 lb plums
1 cup water
A Recipe for
Damson Cheese (Zwetschgenmus)
What is patriotism but the love of the food one ate as a child? |
| Lin Yutang |
The greatest delight the fields and woods minister is the suggestion of an occult relation between man and the vegetable. I am not alone and unacknowledged. They nod to me and I to them. |
| Ralph Waldo Emerson |
Chili represents your three stages of matter: solid, liquid, and eventually gas. |
| Roseanne, "Don't Make Me Over," May 1992, spoken by character Dan Conner |
This Recipe for Damson Cheese (Zwetschgenmus) is one of thousands in the Recipes-to-go Cheese Cookbook.
Herb Tip |
If you enjoy this Damson Cheese (Zwetschgenmus) Recipe - you should enjoy the recipe collections you can find on the websites below:
Always eat grapes downward - that is eat the best grapes first; in this way there will be none better left on the bunch, and each grape will seem good down to the last. If you eat the other way, you will not have a good grape in the lot. |
| Samuel Butler |
Food Tip |
This is a recipe for Damson Cheese (Zwetschgenmus) from the recipe cookbook of Recipes-to-go (Cheese)
Vegetables are interesting but lack a sense of purpose when unaccompanied by a good cut of meat. |
| Fran Lebowitz |
When one has tasted watermelon he knows what the angels eat. |
| Mark Twain |
When women are depressed, they either eat or go shopping. Men invade another country. It's a whole different way of thinking. |
| Elaine Boosler |
What is patriotism but the love of the food one ate as a child? |
| Lin Yutang |
Edible, adj.: Good to eat, and wholesome to digest, as a worm to a toad, a toad to a snake, a snake to a pig, a pig to a man, and a man to a worm. |
| Ambrose Bierce |
“Food for all is a necessity. Food should not be a merchandise, to be bought and sold as jewels are bought and sold by those who have the money to buy. Food is a human necessity, like water and air, it should be available.” |
| Pearl Buck (1892-1973) American Nobel Prize winning author. |
Pit the damsons and mince them (or put them through the meat grinder
or puree in the blender or food processor), retaining as much of the
juice as possible. Add a little water to the minced damsons and the
juice and slowly bring to a boil' reduce the fruit pulp over low heat
for several hours, but do not stir or the damson pulp is quite likely
to scorch on the bottom.
When the pulp has thickened somewhat, it will have to be stirred -
continuously - for several hours, until it is literally thick enough
that a spoon will stand up in it. It may sputter and bubble during
this stage. (In former days, it was usual for several families to
convene in the village washhouse for a cooperatove 'Zwetschgenmus'
cooking session, with story-telling and other impromptu
entertainments to give encouragement to the stirrers.)
When the damson cheese has sufficiently thickened, transfer it to
stoneware crocks and bake in the oven until a dry crust has formed on
top. The damson cheese will keep better if a piece of parchment paper
that has been soaked in rum is placed on top of this crust before the
crock is sealed with plastic wrap (formerly a piece of linen or
parchment was used). A good imported product is available on the
American market under the name of 'Pflaumenmus' (pronounced
Flaumenmoose).
From: THE CUISINES OF GERMANY by Horst Scharfenberg, Simon &
Schuster/Poseidon Press, New York. 1989 Posted by: Karin Brewer,
Cooking Echo, 8/92
Serves: 6
Damson Cheese (Zwetschgenmus) Recipe brought to you by Recipes To-Go