Nostradamus Cherry Jelly

fx

Thu, 14 Aug 2008 13:17:50 GMT

Jason, thanks for your kind words! Sugar was dearer than cherries or work hours back in the 16th centuries, certainly not stocked by the Depanneur.

Jason Sandeman

Wed, 13 Aug 2008 20:29:11 GMT

A perfect presentation of a masterful jelly. I love the pictures and the sense that they convey when we are speaking of a time past... when you put heart and soul into the preparation of a product. In Nostro"s time, cherry jelly would not be available on ye olde depaneur shelf. Especially not one fit for a prince.

This post is bookmarked, and will be a favorite of mine. Congratulations on article 200.

Jason Sandeman

fx

Wed, 13 Aug 2008 00:39:04 GMT

Jason, I"ll put a copy aside for you when this happens!

Jason

Tue, 12 Aug 2008 08:54:30 GMT

Looking forward to an autographed first edition FX, as I"m sure it will be the first in a series of best sellers!!

fx

Tue, 12 Aug 2008 05:56:30 GMT

Nate, these are edible rubies!

fx

Tue, 12 Aug 2008 05:56:18 GMT

Fran, aye I think Nostradamus if he lived today would be quite the ink whore and he would very much enjoy that we speak about him!

fx

Tue, 12 Aug 2008 05:51:51 GMT

Gayle, thanks for your visit and I"m glad you liked the flowery French rendering!

fx

Tue, 12 Aug 2008 05:51:25 GMT

Pazuzu, Nostradamus" jelly was actually more like a syrup, you might add some pectin for better structure. Good luck!

fx

Tue, 12 Aug 2008 05:46:33 GMT

Paulina thanks for coming, I am not sure how well these old French recipes translate but in French the text really is captivating, a unique experience to cook under the supervision of a 500-years-dead foodie!

fx

Tue, 12 Aug 2008 05:45:33 GMT

CJ, I think all the fun is in the making, at the end of the day if it"s a tad too liquid or sweet, it still makes for a fun memory!

fx

Tue, 12 Aug 2008 05:43:16 GMT

Joanna, English cooks may know more about jellies than Nostradamus did 5 centuries ago. I merely followed his recipe and got a pleasant transparent jelly. The cooking time and temperature is really difficult to judge, the jelly was rather liquid as it came out, then became hard like chewing gum in the fridge, then liquid again. I must consult a seasoned jellymaker!

fx

Tue, 12 Aug 2008 05:41:20 GMT

Aptronym On the 12th day he shall eat Cherrie Jelly and Ryse again ... I think Nostradamus" jam recipes are not the worst of his writings!

fx

Tue, 12 Aug 2008 05:13:28 GMT

Don, I had wanted to cook this for over a year and bought overripe cherries several time, only to let them rot in my fridge, paralyzed by blog stage fright. So yes, this is - or was - a dinner napkin, now a batik painting!

fx

Tue, 12 Aug 2008 05:01:17 GMT

Jason, thanks for dropping in! I hope to reach 1000 posts one day, but my current rythm is only 100 a year. And then maybe a book!

fx

Tue, 12 Aug 2008 04:54:47 GMT

Boris, thanks for visiting and for your kinds words! Indeed I would very much like to translate the website into French - let me send you the details by separate email.

Boris

Sat, 9 Aug 2008 22:49:34 GMT

Thanks Francois-Xavier, and OK, i have to admit that these beautiful pictures and the love you are using making your recipes is indeed true love of cuisine. We are all waiting for the next show! I like your blog and the way you show us so many things: countries, cookwares, foods, vegetables, pastas, and the way you are using them :) BTW i"m French and could translate some of your articles, just drop me an email (and i know you speak franch:).

Jason

Fri, 8 Aug 2008 14:41:27 GMT

FX, thank you for making such a wonderful blog that combines beautiful images with a fun culinary edu-tainment. You"ve really made a nice little place for foodies to enjoy. Keep up the great work! May you have thousands of more posts! Felicitaciones!! and Thanks

Sophie

Thu, 7 Aug 2008 12:01:34 GMT

We would like to feature this jelly recipe on our blog, along with a picture. �Please email sophiekiblogger@gmail.com if interested. �Thanks :)

CKfusionist

Wed, 6 Aug 2008 11:20:14 GMT

Look at em cherry jello shine , bling bling ....

don siranni

Tue, 5 Aug 2008 20:55:47 GMT

Everyone else has already said it for me.Please do more in this same style and format-very enjoyable experiance. Was that cloth simply a dinner napkin?

aptronym

Tue, 5 Aug 2008 06:29:15 GMT

Congratulations on your 200th article!! I look forward to the next 200 :)

Strangely enough (prophetic.....?) I was musing aloud to friends only a few weeks ago that I hadn"t heard any mention of Nostradamus for a while. Admittedly I didn"t expect his name to come up again apropos his finest jelly recipe, but this is a side to him that I never knew about and which now requires more investigation....

Joanna

Tue, 5 Aug 2008 03:45:38 GMT

200 posts - how they mount up ... congratulations. This one, as ever, wonderfully thought-provoking. I am interested to see you squeezing the fruit: English cooks always warn that if you do this the jelly turns out cloudy, and so, obediently, I never do. But it doesn"t seem to make much difference

Joanna

Cj

Tue, 5 Aug 2008 00:01:24 GMT

This is a very interesting post of yours! Now, I must predict ala Nostradamus what it will taste like if my mom makes it!

Paulina C. L. Tognato

Mon, 4 Aug 2008 22:39:44 GMT

Congratulations for your 200th article in fx!!!!!!!!!!!
It"s one of the best !!(if it"s possible!).
I enjoy the old french text and your recipe with beautfull photos.
Thanks!!!!!!!!

pazuzuspetals

Mon, 4 Aug 2008 16:21:22 GMT

I look forward to trying this with Rainier cherries, though I "predict" it won"t be as beautiful in color as Nostradamus" (sorry.. you know somebody had to say it!)
How well does it set up without pectin? Is is more like a syrup?
Thank you for your articles and photos, so inspiring!

Gayle

Mon, 4 Aug 2008 16:03:13 GMT

Hi, Your first photo showing cherry squeezing is a work of art. This reminded me of the cactus jelly I made last week with the yellow fruit. Jelly making is fun to do. Thanks for the interpretaion of the Flowery French of the recipe.

Fran Magbual

Sun, 3 Aug 2008 17:14:34 GMT

What a beautiful color. I wonder if he foretold that we"d be reading about his recipe from all over the world?

Nate

Sun, 3 Aug 2008 15:55:57 GMT

Yes, it looks exactly like liquid rubies. Fantastic.