Spain’s Greatest Culinary Gift---Membrillo

 

                                        The perfect autumn bite, membrillo & manchego

Membrillo is a thick jam made from quince fruit….think of a very thick version of apple sauce in the form of a nearly-solid brick.  My husband and I so love membrillo that quince was one of the first of 30 fruit trees that we planted when we moved to San Diego over ten years ago.  Quince is closely related to the family of apples and pears, and like it’s relatives it ripens in the fall.   It’s time to make membrillo!

                          Our quince tree is loaded with fruit, each the size of a large apple

Once a very popular fruit, quince has sadly fallen from popularity in the US.  Most Americans (including many foodies) don’t even know what it is, let alone know the incredible confection it can make.    Membrillo is thought to have originated in Spain.  Many countries in Europe, however, make their own version of a thick quince jam (e.g. France where it is called pate de coing; in Italy it is referred to as cotognata;  and the Portuguese say marmelata).   Wildly admired in all of South America, it is called dulce de membrillo in the southern hemisphere.

 

                           I often serve membrillo with fresh quince for a still-life effect

Membrillo is used both for breakfast and dinner.   Served like a jam for breakfast, membrillo is often served with toast in Europe or South America.  In the evening, membrillo can appear as an appetizer (manchego cheese and membrillo are a perfect bite before dinner with a glass of cava).   Membrillo can also perform after dinner on a cheese tray with roasted nuts and a loaf of a great bread, or substituted in a recipe for any dessert using a jam (think Trifle for the upcoming holidays, a tarte, or even a rustic galette).

 

             This Manchego cheesecake with membrillo topping may grace our Thanksgiving table

Just like any fruit jam, making membrillo requires cooking quince with sugar.  Farmer’s markets sometimes have quince this time of year but if you can’t find it don’t despair.  The already made membrillo is widely available for sale on the Internet.   Or, join Wine-Knows next autumn for one of their two trips to Spain:   www.WineKnowsTravel.com.

Not-to-Miss Foods in Spain

The travel season is approaching.  If you’re heading to Spain here are some of the country’s culinary dishes you should seek out.

                                         Gazpacho is almost an art form in Spain

Gazpacho, a refreshing cold tomato soup, originated in Spain’s mucho hot southern region.  Today, however, the dish is now ubiquitous throughout Spain.  The nicer the restaurant, the fancier the presentation of accompaniments (finely diced cucumbers, white onions, bell peppers, croutons and extra virgin olive oil) .

                                                      Paella is a time intensive labor of love

Paella is an impressive rice entree cooked with saffron.   Every province has its own variation;  along the sea it’s filled with seafood;  inland it’s meat and or poultry; sometimes it's a mixture of both land and sea.  The vegetable ingredients are also dependent upon the region and many times include green beans or artichokes.

                                        The classical Tortilla is one of the most common dishes of Spain

Tortilla Espanol is on the menu of every tapas bar and most restaurants.  This dense potato omelette (which has no relationship to the Mexican tortilla) is served in slices.  It’s a great choice for vegetarians who often find eating in meat-centric Spain difficult.  In its best form, the tortilla can be sublime. 

                               While these padrons were stuffed with chorizo, the best version just may be plain

Padron peppers are about the size and color of jalapenos, but that is where the similarity ends.   Padrones are very mild and sweet.  They are typically sautéed in olive oil & topped with sea salt.  Served in both tapas bars and restaurants, this is one of my husband’s and my favorites.

Piquillos are addictive...especially these filled with crab

Piquillo peppers are becoming increasing popular in the US (Trader Joe’s is even carrying them now).  These very mild red peppers are roasted over open fires, deskinned, and then packed in a jar.   Piquillos are great stuffed with fish, cheese or meat, however, I often eat them plain, or add them to salads or sandwiches.

Membillo is made from quince

Membrillo is the best fruit preserve you’ll ever have.  Thickened and then formed into a block, it’s often eaten on toast for breakfast, but it’s also added to many Spanish pastries and cakes.  The most ethereal way to eat membrillo, in my opinion, is paired with one of the country’s mild cheeses as a dessert.

                                                     This special ham is pure nirvana

Iberico ham is not a dish but a product, however, no list of Spanish culinary masterpieces would be complete without paying homage to this fabulous food.   Made from a special breed of black pigs that graze on acorns, this is the pinnacle.  (Note:  I lean heavily to being a vegetarian, but I’m wild over this).

Bon viaje!   (Happy travels)