tag:blogger.com,1999:blog-4897079154160126133.post4722978066987400258..comments2024-03-22T02:34:48.624-07:00Comments on :pastry studio: Membrillopastry studiohttp://www.blogger.com/profile/18236016716310805888noreply@blogger.comBlogger14125tag:blogger.com,1999:blog-4897079154160126133.post-29982346140606055042010-05-03T04:10:41.342-07:002010-05-03T04:10:41.342-07:00I really love cheese! Thanks for the recipe.I really love cheese! Thanks for the recipe.temperature monitoringhttp://www.ravica.com/noreply@blogger.comtag:blogger.com,1999:blog-4897079154160126133.post-74905606031870198212010-01-14T02:13:38.279-08:002010-01-14T02:13:38.279-08:00i try it!I've used as my tart of the cream..it...i try it!I've used as my tart of the cream..it will be cold to taste..thank you :)zarpandithttps://www.blogger.com/profile/15658640025163911797noreply@blogger.comtag:blogger.com,1999:blog-4897079154160126133.post-19332592634457171612010-01-10T21:24:16.638-08:002010-01-10T21:24:16.638-08:00finally pulled the quince out of the fruit bin and...finally pulled the quince out of the fruit bin and made quince paste.<br /><br />poached in honey, salt, and aromatics for something different.<br /><br />now, all i need to make is a sheep's milk cheese cookie to sandwich around it!<br /><br />happy new year!Bryanhttps://www.blogger.com/profile/06580216519602520327noreply@blogger.comtag:blogger.com,1999:blog-4897079154160126133.post-15181234143000259212009-12-03T21:13:40.384-08:002009-12-03T21:13:40.384-08:00I can now make my own membrillo! I have been wonde...I can now make my own membrillo! I have been wondering on how to make those. And I am very much worried that I may not do it perfectly.small houseshttp://www.tinygreencabins.com/noreply@blogger.comtag:blogger.com,1999:blog-4897079154160126133.post-73744789311006578342009-12-03T06:24:13.428-08:002009-12-03T06:24:13.428-08:00this is beautiful and definitely sounds like a mou...this is beautiful and definitely sounds like a mouthwatering pairing!Peggyhttps://www.blogger.com/profile/15456032622571187918noreply@blogger.comtag:blogger.com,1999:blog-4897079154160126133.post-30728687429043425182009-12-01T07:24:54.588-08:002009-12-01T07:24:54.588-08:00I've never even heard of membrillo- I learn so...I've never even heard of membrillo- I learn so much from your posts! Where have I been all these years?<br />Anyway, your photos are wonderful, as usual, and I am going to make these for an upcoming party.Barbarahttp://www.moveablefeastscookbook.blogspot.comnoreply@blogger.comtag:blogger.com,1999:blog-4897079154160126133.post-70448611038871284632009-11-29T08:22:51.922-08:002009-11-29T08:22:51.922-08:00Hello everyone! I love hearing about all the diff...Hello everyone! I love hearing about all the different global traditions. It's so interesting to know that quince are still very much a part of a lot of different cultures. Thanks so much for stopping by and sharing your experience.pastry studiohttps://www.blogger.com/profile/18236016716310805888noreply@blogger.comtag:blogger.com,1999:blog-4897079154160126133.post-62490354509795681142009-11-29T04:09:22.860-08:002009-11-29T04:09:22.860-08:00In Argentina we call it Vigilante.
Cheese + dulce ...In Argentina we call it Vigilante.<br />Cheese + dulce de membrillo, often made with sweet potatoes instead of quince.<br />I think your blog is really really greatJulia Perrellahttps://www.blogger.com/profile/05759762139729712637noreply@blogger.comtag:blogger.com,1999:blog-4897079154160126133.post-74888608694436205412009-11-28T14:20:08.887-08:002009-11-28T14:20:08.887-08:00Wonderful post! I have always seen quince in jams ...Wonderful post! I have always seen quince in jams in Lebanese cooking but in paste it is such a great idea, especially paired with cheese like Manchego!tasteofbeiruthttp://www.tasteofbeirut.comnoreply@blogger.comtag:blogger.com,1999:blog-4897079154160126133.post-27196050946597766572009-11-28T05:19:37.674-08:002009-11-28T05:19:37.674-08:00I just found your beautiful blog through Kate of S...I just found your beautiful blog through Kate of Serendipity. I look forward to sitting a while and catching up on all you posts. Lovely photos and I really enjoyed reading your text. The recipes look divine. Thanks. PamPamhttps://www.blogger.com/profile/17823045128266781018noreply@blogger.comtag:blogger.com,1999:blog-4897079154160126133.post-35600227734554487212009-11-28T04:18:08.908-08:002009-11-28T04:18:08.908-08:00one of my favorite things in the whole wide world!...one of my favorite things in the whole wide world!!!Cannelle Et Vanillehttps://www.blogger.com/profile/13650130471790805186noreply@blogger.comtag:blogger.com,1999:blog-4897079154160126133.post-32704516271233496952009-11-27T13:11:59.779-08:002009-11-27T13:11:59.779-08:00Quite right and lovely photos. In Spain we also ha...Quite right and lovely photos. In Spain we also have it very often with fresh cow milk's cheeses. I have some quinces ripening right now... waiting to be turned into membrillo.Miriamhttps://www.blogger.com/profile/13003092395648676906noreply@blogger.comtag:blogger.com,1999:blog-4897079154160126133.post-87514220625932233982009-11-27T12:02:00.211-08:002009-11-27T12:02:00.211-08:00Ahh, yes. And permit me to suggest that your read...Ahh, yes. And permit me to suggest that your readers try the Membrillow with Casa del Campo 'Manchego Gran Reserva'.<br /><br />A culinarily orgasmic experience. <br /><br />An excellent post.DocChuckhttp://www.myspace.com/docchucknoreply@blogger.comtag:blogger.com,1999:blog-4897079154160126133.post-50483279197225516822009-11-27T11:27:13.242-08:002009-11-27T11:27:13.242-08:00In Portugal it's quite popular also. The Membr...In Portugal it's quite popular also. The Membrillo here is called Marmelada and the combination with cheese is always a winner.Vidazinhahttps://www.blogger.com/profile/01091154282954462530noreply@blogger.com