Quittenkäse quince cheese (Kitnkez sir od dunja)

A traditional sweet with the aroma of the past

In the era when there were no industrial sweets, quittenkäse was prepared at room temperature and in the cold storerooms of Vojvodina’s townspeople's houses — a highly valued, ancient “quince cheese” (from the German word Quittenkäse). This fragrant, jelly-like treat of bright red or amber color is created by long and patient cooking of quince puree with sugar, using natural pectin from the skin of this autumn fruit to set the mixture perfectly without any additives.

Preparing quittenkäse is a real little ritual that fills the house with the warm, fruity smell of autumn. With crunchy pieces of walnuts, hazelnuts or almonds, quittenkäse is ideal with a cup of tea or coffee or espresso, but also as a refined addition to cheese boards.

Due to its longevity, it used to be stored for months wrapped in baking paper in wooden or tin boxes, remaining juicy on the inside and with a fine, dry layer on the outside. Prepare it according to this detailed recipe and revive the taste of tradition in your home. For a good quittenkäse, you don't need a Vojvodina passport, just a pot, a wooden spoon and a little patience.

Tags: vegan recipes, vegetarian recipes, for kids* (see note), lunch box, bring to work, no eggs,

lactose free, gluten free.

Allergens: may contain nuts (walnuts, hazelnuts or almonds), if you add them.

How to clean and prepare quinces? (Kako ocistiti i pripremiti dunje?)

Quince fuzz removal

1. Before washing, wipe each quince well with a dry cloth or paper towel to remove the surface layer of fuzz.

Washing quince

2. Thoroughly wash the quinces under a stream of cold water to remove the remaining dust and impurities.

Cutting quince

3. Since quinces are extremely hard, use a sharp knife and a stable board.

4. Cut the quince in half, then cut each half into quarters.

5. Cut out the hard core with the seeds from each quarter. This is the hardest part of the fruit, so be careful when cutting.

5 ideas for delicious September combinations (5 ideja za ukusne septembarske kombinacije)

September brings delicious combinations that combine seasonal foods with simple additions. From savory combinations with grapes, goat cheese and walnuts to the warm flavors of potatoes, rosemary and garlic, there are also sweet combinations with quinces, figs, honey, cinnamon and almonds. Use them for salads, side dishes, desserts, compotes or simple autumn servings.

 SAVOURY COMBINATIONS OF FLAVORS 

1. Grapes + goat cheese + walnuts

A simple combination for an autumn salad, appetizer or cheese plate

2. Potato + rosemary + garlic

An excellent combination for baked potatoes or a simple side dish.

Kuglof sa dunjama (Gugelhupf - kugelhopf with quinces)

Nije za dijabetičare.

Biskvit sa komadićima dunja, orašastim plodovima i začinima.

Sastojci (kalup 22–24 cm): 3 jaja, 180 g smeđeg šećera ili kokosovog šećera, 120 ml ulja (suncokretovo ili blago maslinovo), 150 ml jogurta ili kefira, 250 g mekog brašna, 10 g praška za pecivo, 1 kašičica cimeta, prstohvat mlevenog karanfilića ili muskatnog oraha, 10 g vanilin šećera ili 1 kašičica ekstrakta vanile, 300 g očišćenih dunja (1–2 srednje dunje), 80 g oraha ili badema (seckanih),  1 kašika soka od limuna,  ½ - 1 kasicica ruma ili rum aroma bez alkohola (opciono), za posipanje - šećer u prahu.

Priprema:

1. Dunje oljuštiti, očistiti od semenki i iseći na sitne kockice. Poprskati limunovim sokom da ne potamne.

2. Ako su dunje tvrde, kratko ih propržiti 5–7 minuta na suvom tiganju ili sa 1 kašikom vode da omekšaju. Ostaviti da se prohlade.

Marmelada od mandarina (Tangerines marmalade)

Sastojci: 2 kg mandarina, 800 g šećera, 200 g kruški (ili dunja), 2 limuna, 1 L vode, 3 kasicice + ½ kasicice sode bikarbone + voda.

Priprema:

1. Operite mandarine. U ciniju sipati vodu i dodati sodu bikarbonu. Promesati da se otopi. Staviti mandarine. Poklopiti tanjirem. Ostaviti 30 minuta. Isprati pod tekucom vodom. Obrisati mandarine.

Ponoviti isto sa limunom, s tim sto u ciniju dodajte ½ kasicice sode bikarbone.

2. Oljuslite mandarine.

Složite što više korica jednu na drugu i nožem iseckajte na male trake. Izvadite kostice, ako ih ima. Raspolovite mandarine i uklonite belu opnu u sredini. Iseci na 2 ili 3 dela.

Dzem od dunja (Quince jam)

Sastojci: 3kg dunja, 700ml vode, 2 kasicice limuntusa, 700g secera.

Priprema:
1) Dunje oljustiti i ocistiti. Iseckati na kocke.
2) U serpu sipati vodu i pustiti da prokljuca na srednjoj temperaturi (4). Dodati dunje i kuvati sa limutusom dok ne omeksaju.

Domaci vocni sok (Homemade fruit juice)

Sastojci: 1 kg dunja, 1 kg jabuka, 1 kg krusaka, 1 kg sargarepe, 1,3 kg secera, 30g limuntusa, 10 L vode.

Priprema:
1) Dunje, jabuke i kruske oljustiti i iseci na kocke, a sargarepu na kolutove.
2) Dunje, jabuke i kruske kuvati u dubljoj serpi (preliti vodom da prekrije voce), dok ne omeksa. Sargarepu posebno kuvati. Ocediti.
3) Voce ispasirati, vratiti u serpu, dodati vodu, secer i limuntus i prokuvati.
Napomena: ako zelite gusci sok, doliti vode do 10 L ukupno.
4) Sok sipati u tople flase, uviti u krpe i ostaviti da se ohladi. Staviti celofan i zatvoriti poklopcem.

Ingredients: 1 kg quince, 1 kg of apples, 1 kg pears, 1 kg carrot, 1.3 kg of sugar, 30g citric acid, 10 L of water.

Preparation:
1) Peel quince, apple and pear and cut into cubes, cut carrots into slices.
2) Cook quince, apples and pears together (pour water to cover the fruit), in a deep pot, until soften. Cooked carrots separately. Drain.
3) Blend fruits, return to pot, add water, sugar and citrci acid and bring to boil.
Note: if you want denser juice, add water to 10 L total.
4) Pour the juice in warm bottles, coat in the cloth and leave to cool. Put cellophane and close lid.