其中一道菜是糖煮南高梅、冰凍的夾雜小許酸和多多的甜,很開胃、涼快和消暑。
我因為信仰的關係不喝酒,不知道梅酒的味道。今天將一半南高梅作梅干,另一半作果醬。果醬瓶容不下所有果醬,剩下數湯匙的,用來加梳打水和冰塊,好爽快啊。
果醬的做法
500 g 南高梅
250-300 g 糖
南高梅泡水30分鐘,去頂上的小柄。
用沸水煮1分鐘,倒去水。重複多一次。這樣做的目的是去苦澀味。
將已煮的南高梅泡冰水以便處理,用隔篩去皮和核,只留果肉。
將梅肉放鍋中,加250g 糖,拌勻,試一試味道,如太酸,多放些糖。
中火煮約15 分鐘,用已消毒的瓶子盛起。
on our recent visit to kyoto, stanley said we had the worst kaiseki. i am quite disappointed actually but still i like a few dishes. as it is summer now and kishu ume is in season, the chef has included a lot of summer ingredients. a small dish served between courses is one of exception that i quite enjoyed: a stewed kishu ume, served cold, a tiny little tang and sweet cold broth. it is perfect for summer.
i have cooked some jam with kishu ume and left with a few tablespoon cooked jam. just three ingredients: soda water, ice and the jam together, it is a pretty refreshing summer drink.
kishu ume jam
500 g kishu ume
250 - 300 g sugar
soak ume with water for 30 minutes. carefully remove the stem from the plum. blanch with hot water for a minute, discard water and repeat. this is to remove the bitterness of the ume.
remove the peel and stone with a sift. just press the ume towards the sift. put the mashed ume to a pot, add 250g sugar. if this is too sour add 50 g sugar more and adjust according to your taste. boil 15 minutes or until the jam is thick. laddle hot jam to a sterilized hot bottle and do the usual canning procedures.
for ume soda, put 2 tbsp ume jam, add a can of soda and a lot of ice cubes. sit back, relax and enjoy your summer!
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