e : Living — An invitation to participate in a neighborhood kiwifruit jam, chut- ney and marmalade-making con- test was a welcome respite from winter when it arrived at my house in early February. Jam-making is something I quite enjoy, although marmalade- making was new to me. As the invitation was given a full six weeks in advance, there was plenty of time to try out a few marmalade Ee recipes as well as make a batch of kiwifruit chutney and jam. But, as usual, writing deadlines took precedence and there I was on the eve of the event — and nothing done. Many writers say they tum out some of their best work when under a strict deadline. Whether or not that is also true of cooks, | don’t know, but I suspect not. Somehow, by Saturday moming a batch of kiwifruit jam was com- pleted. The contest rules called for us to make the jam without pectin. It is easy enough to do and uses less sugar, but you don’t get as large a quantity. I decided to bottle half the jam and try an exotic variation with the rest. “Half the jam” tumed out to be just two 8 oz. jars. To the rest I added 2 tablespoons of coconut Tum which was found lurking in the darkest recesses of the cocktail cabinet. The jam was setting quickly, but the rum wouldn’t blend in. A quick query to my brain elicited a message to reheat the jam while stirring in the rum. The pot safely back on the stove, I looked for a lean wooden spoon. At that moment, the phone rang. It wasn’t until a whiff of some- thing not quite right wafted beneath my nose that I turned TheReview Cooking disasters of the kiwifruit kind from the telephone and looked in horror at the stove. Bleating a hasty farewell to the caller, I dashed across the kitchen. A horrid, glutinous, greeny brown mess bubbled away in the bottom of the saucepan. Now my brain was sending me mixed messages: “Throw it out!” “Burt kiwifruit jam — maybe it will be a new sensation,’ and “How will I ever get that pot clean?” : On top of all this was a middling dose of embarrassment. After all, some people such as my gullible editor believe that I am a fair-to- middling cook. The mess tasted as awful as it looked. So much for the ingenious new jam recipe. Oh well, there were still two jars of plain jam. Perhaps I should try the chutney. A check of the cupboard revealed an absence of ginger and raisins, two necessary ingredients. It was then I had a real brainwave. Sometime, somewhcre I had read about kiwifruit marma- lade. Rushing down to the office, I proceeded to pull out files, consult cookbooks, leaf through maga- zines. The pile on the office floor grew steadily higher and so did my frustration level. Finally, in between the leaves of Larousse, there it was: the precious recipe I was seeking. Only it wasn’t for marmalade but for lemon curd with kiwifruit. Hey! that sounded even better . . . after all, anyone can make marma- lade, but Iemon curd with kiwi- fruit? Now, that really does have a touch of the exotic. The recipe was a bit different e New Fringes e Binding e Repalrs e Scotchguard e Grip Pad LUG-A-RUG Save $$$ with our CASH’N’CARRY DISCOUNT than any preserve I had encoun- tered before, but at this stage I was ready to tackle anything. Four eggs? There were three in the fridge and a fast run to the hen- house produced one more after only two pecks on the hand from an irate chicken. Fifteen lemons? 15? Another dash — this time down to the comer store. It had 14 lemons only but that would have to do. Five large kiwifruit — that was the easy part. An hour of gathering ingredients later and I was ready to start. First you had tc grate all the lemons and then juice them. Not having a and lug your rugs to our cleaning plant or present this ad for our FREE* Saturday pick-up and > delivery service. et) SZ a CS OO "7. * Min. pick-up charge $40.00 FREE ESTIMATES 380-3922 8 a.m.6pm Mon.-Sat. |.E. 5’x8’ Rug Reg. $60 now P40 (Hashna Court) 3347 OAK STREET DRI-WAY- A division of Fabricare Cleaning Services© 1990. Genes ee ee ese ee ees ee es Ss Se Wednesday, March 21,1990 — A17 zester and my long experience with graters being mostly unpleas- ant, I figured I could use the potato peeler to remove the thinnest pos- sible layer of peel and then chuck it all in the food processor I sat in front of the television with a bowl of lemons on my lap and in 45 minutes, the job. was done. Perhaps the peel wasn’t quite as thin as it could have been, but I was two hours into this recipe and the preparation phase was still not complete. 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