Granny prepared jams every summer.
Cherry, yellow cherry, sour cherry, apricot... a lot of jams. I loved to be around her in the kitchen and to observe her skillfull movements which turned the fresh ripe fruits into jars full of summer. Especially the cherry jams, they really required patiency. We had no cherry pitter and she removed the pitted all the cherries with the ears of small hairpin, used only for these purposes. One after another. Gently touches, careful pressing of the little fruits in order not to destroy their tender structure. I was always around ready to eat any torn fruit which did not meet granny's criteria. But she was always very good and I had to rely on my fast reactions to take one while she turned her back to me. The best fruits of summer intended to send the summer message to all the other seasons. I really love to recall these moments. And inspite the fact that the shelves of the supermarkets are full of jams I prepare some home-made jams every summer and present them to the people I love. Like hitchhiking a time-machine which moves me back to the time I was a kid, Granny was alive and we were both in the kitchen surrounded by cherries.
And I know from her - yellow cherry jam has to be flavored with fragrant geranium leaves. The scent of geranium provides the jam with rose-vanilla aromas and makes it taste homy.
Today is St. Peter's day - one of the most honored Orthodox feasts in Bulgaria. The rituals observed today aim to protect houses and farmer's land from fire. Traditionally, there is a rooster or chicken on the table. In the orthodox tradition roosters measure time and signify the power of sun. They are accepted as a symbol of fertility and harvest abundance. We are not huge chicken eaters in our home, but this is one of the recipes, which make chicken disappear in minutes. Think about crispy skin which crackles between teeth. Tender succulent meat which fills mouth with heavenly juices. A well roasted chicken does not need anything else. OK, probably the subtle additional flavor of rosemary for instance. Or thyme. According to the Internet, this recipe originated in Zuni cafe in San Francisco. I wish to go there in order to taste the original as soon as I can, but until then I will only use their know-how at home.
There are some requirements to follow if you want to obtain a tasty chicken with a really crisp skin:
- Pat dry chicken very well after rinsing - the wet skin will make it steam into the oven and this will make the skin soft.
- Salt chicken a day or two in advance - this will 'lock' the moisture inside and will improve the taste (I never have the patience to obey this requirement and the chicken is also perfect, so you can skip this step).
- Choose your favorite herb - rosemary, thyme or salvia and slip some sprigs under the skin of the chicken. This will provide it with lots of flavor.
- Do not use any oil or butter for roasting the chicken - its own fat will do the things.
- Preheat the skillet into the oven very good, so to allow the chicken to sizzle when you put it into the skillet. This will prevent the skin from sticking to the pan.
- Put the chicken breast side up first.
Cherries are my favorite fruits. And this is my new favorite salad - sweet and salty.
