In English there are only the words: JAM and JELLY to name specific products made in many ways from fruits. In Romanian language there are more words (gem, dulceata, magiun, peltea and maybe others).
These recipes could be more interesting than the previous ones, especially for the British public. Of course, I tested them on many natives, to realize these is one of the favorite desserts. Packages with pancakes exist in all grocery stores and they are served successfully in Pubs. Those whom I have served, were unaware that pancakes could be served, cold as well as warm, or in a different manner from theirs. The dough I make, is enough for 12 pancakes (Calin eats about 7-8 as dessert, at one meal).
Pancakes. In a stainless steel bowl I crack 2 eggs, put bit of salt (as to any sweet), a small package vanilla sugar, bit of rum, a little bit of sodium bicarbonate and a teaspoon of oil. Then, I put flour, probably about 100 g and blend well. I pour milk, little first, to homogenize the dough. Add milk so that the composition looks and has a "single cream" consistence (perhaps, 200 ml). On the cooker is placed a Teflon pan and pour sunflower oil (which is cheaper and I will discard after use). When the oil is very hot on the eye stove at the strong position, pour it into a cup which lies on a paper towel on the kitchen cabinet (about 1-2 cm of oil will be into the cup). Put the pan, again o stove and pour about a middle ladle from the composition. I swing the pan until its bottom is coated of composition. I leave the fire at half. The pancake is fried when it detaches easily from the pan with a blade (about 20-30 seconds). Turn up on the other side and I leave less time on the stove. Drop it on a plate. Pour the oil from the cup in the pan, let it heat up, pour it in the cup and pour the dough. The operation executes as many times as long there is dough. Meanwhile, I fill with a row of sour cherry berries and bit of syrup from the sweet jam (prepared by me in June, from ripped fruits in the fruit tree, situated some 200 meters from my house). I run the pancakes, put them on a plate and sprinkle with ground walnuts or ... not. We eat them hot or cold, they are equally good, but only on the day of cooking.
Sometimes, I fill the pancakes with a mixture of fresh sweet cheese, vanilla sugar, raisins, cinnamon and rum. Another time, the mixture consists of honey and a bit toasted walnuts in the oven and then grinded. When I serve them as appetizer, certainly, I do not put sugar and rum into the dough and the filler may be race salted hard cheese (salad, cottage), diced sausage salami. Or I make a spicy mixture from salad cheese, fresh sweet cheese, cream, butter, garlic finely chopped and fill the pancakes, sprinkle chopped dill, or pour a sauce of tomato paste, sweet and chilly paprika paste, pepper, bit of vinegar, honey and sugar, salt, all fried in corn oil, pour hot water and boil.
Sour cherry sweet jam. In the UK I have seen about 2 sour cherry trees in Lincoln, on Yarborough Rd. and one at about 200 m from my house, one I use to collect the sour cherries in June. 2 years ago, I made sour cherry brandy (a sweet alcoholic drink, suitable more for women), of which I drank very little, because I do not drink alcohol. I think, I should done concentrate syrup, than sour cherry brandy! But each year I make sour cherry sweet jam, because it's our favorite sweet jam, a fine sweetness with a sweet, sour, maybe a little bitter taste.
I have already said, I do not taste food nor I measure the ingredients; I make everything "from eyes". So, after I wash the sour cherries, I remove the pips using a safety pin. I put some pips in the garden; I already have 2 sour cherry trees aged about three years, but do not know if this year they will do sour cherries. I put the sour cherries, along with the juice, in a bowl with sugar (about 1 kg of sugar and 1 of sour cherries). I use the strong fire until the sweet jam starts to boil and then slow down. And so it boils and boils for about an hour and a half, maybe more, to become clotted.
The sour cherry sweet jam gets clotted harder, because the sour cherries leaves more juice then other fruits. I do not use gelatin to make it clotted. When the foam rises I take it off with a spoon with holes and wipe the inside foam on the edges of the dish with kitchen towels. When the foaming is finished, I mingle the sweet jam, from time to time to not become brown. When I think, the sweet jam is ready, I put a little bit of syrup in a plate. If the syrup becomes sticky, when cooled, it means that the sweet jam is ready. I pour the sweet jam in small jars placed on a metal blade, to not break the glass. Then, I screw the caps and leave them to cool; then put them in the storage place to use when needed.PS Calin likes to eat, sometimes, real bread with real butter and real sweet cherry jam, instead of another dessert.
|the little sour cherry tree from my garden|
the big sour cherry tree from neighborhood