Doing life right, at home and away

Tag: preserving

Of making a traditional German Rumtopf

This year, I am finally making a Rumtopf – or a Rumpot, in English. Rommiruukku, in Finnish.

It’s a traditional German fruit preserve/beverage and there are as many variations as there are makers of it. Because you can vary the recipe in so many ways, consider these just overall guidelines.

The Rumtopf has been a culinary classic in the past, but become unfortunately untrendy in the last 10-15 years, though I am hoping for it to make a comeback.

Where did this all begin? Rum imports began in the 18th century. Close to the Danish border, Flensburg was where the West Indies fleet offloaded it’s boozy cargo and, from there, it was transported around Europe. The legend has it, that the rum importing sailors accidentally dropped some fruit into a barrel of rum which quickly developed into a way of transporting exotic fruit back to Europe – and a tradition was born.

Ye Olde way of making this starts in late spring when the first fresh fruit is in season and ends in autumn when the fruit season is ending – typically with pears, or apples or plums and such. However, these days you can probably make it all at once sometime in the middle of summer, when the fruit season is peaking and the ripe fruit times are overlapping. I’m making mine in two steps: I’m still going to add pears later in autumn.

To make a Rumtopf, you will need a large-ish container, depending on how many people you intend to feed with it. Mine is 4 liters and it’s definitely quite large. You can also use a couple of smaller jars, if you don’t want to opt for a big one.

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Of storing truffles

I bought a Meuse truffle (also called Lorraine truffle, Mésentérique Truffle, or Bagnoli Truffle) from Strasbourg Christmas market. The Christmas market is so big, it has been spread across the city and the one in Place des meuniers is built around local products and delicacies. Oui.

So, I’m generally not the one to buy expensive or extravagant food items but when visiting a truffle region, it’s easy access and still (relatively, sort of) affordable. Also, even small amounts of truffle go a long way, so you don’t need to bust your budget to try it out.

I have only really eaten truffle once before and it was years ago. I think it was a Périgord style black truffle. I recall it being very tasty. So, I was quite intrigued by this Meuse truffle.

It has wonderfully strong though quite bizarre and peculiar smell: it’s intriguing and intoxicating, the kind you want to keep sniffing to figure it out and still can’t pinpoint exactly what it smells like. (I googled it though and it’s supposed to smell like “bitter almonds or apricot kernels”.)

A fresh, black truffle

Fresh truffles store for approximately one month if properly conserved in a cool environment. There are other ways to conserve them for longer, but they are the kind of special sorcery not featured here. However, storing truffles is a wonderful process to follow through in itself: the eggs, rice or salt used for conserving are flavoured by the truffle during the process and carry the rich aroma with them.

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