Thursday, April 11, 2013

J = Josephine and Junket

Josephine, that is my name, I sort of like it and I sort of don’t. If josephineanyone calls me Josephine I assume I am in trouble, I much prefer to be called Jo, and please don’t spell that with an e. Joe is masculine, Jo is feminine. The name which is supposed to derive from Joseph, husband to Mary, originates from Hebrew and apparently means Jehova Increases. According to the internet there are 35 variants of the name Fifi, Fifine, Fina, Finetta, Finette, Guiseppina, Jo, Joette, Joey, Joline, Josana, Josanna, Josanne, Josee, Josefa, Josefena, Josefene, Josefina, Josefine, Josepha, Josephe, Josephene, Josephina, Josephyna, Josephyna, Josephyne, Josetta, Josette, Josey, Josiane, Josianna, Josianne, Josie, Josy and Jozsa. (DO NOT call me Fifi). Apparently Napoleon’s empress was really a Josephe, not a Josephine. I have mentioned before that as a young woman I spent a lot of time in France and Belgium. I always fancied myself as a reincarnation of Josephine Bonaparte in those days and my friends used to call me La Petite Imperatrice – the Little Empress! OK, I got over it.

Junket used to be a popular dessert when I was a youngster, I haven’t seen or eaten it in years. I’m afraid the picture doesn’t go with the recipe,  but I couldn’t find one with rhubarb.

Cornish junket with stewed rhubarb

BBC Food

This creamy, curdled milk dessert is the English answer to panna cotta, flavoured with lemon and nutmeg.

Ingredients

For the junket
 
Junket
400ml/14fl oz full-fat milk
150ml/5fl oz whipping cream
50g/2oz caster sugar
1 vanilla pod, split, seeds scraped out
2-3 pieces lemon rind, white pith removed
pinch freshly grated nutmeg, plus extra for serving
1 tsp rennet (or vegetarian alternative)
For the rhubarb
3 sticks rhubarb, cut into 5cm/2in batons
50g/2oz caster sugar, or to taste
1 lemon, finely grated zest only

Preparation method

  1. For the junket, place the milk, cream, sugar, vanilla pod, vanilla seeds and lemon rind into a heavy-based saucepan and gently heat to 36.9C/98.42F (check using a digital thermometer).
  2. Quickly remove the rind and vanilla pod and pour the mixture into a clean bowl with a pinch of grated nutmeg. Add the rennet and stir well. Pour the junket mixture into four small serving bowls and set aside to cool to room temperature and set.
  3. Once set, place the junket into the fridge to chill for 45 minutes. Just before serving sprinkle a little more freshly grated nutmeg over the top.
  4. Meanwhile, for the rhubarb, place the rhubarb into a saucepan with the sugar, lemon zest and a splash of water. Cook over a medium heat until the rhurbarb is tender but still retains its shape. Leave to cool, then chill in the fridge until ready to serve.
  5. Arrange the stewed rhubarb over the junket and serve.
Have a great day
Jo_thumb[2]

26 comments:

  1. Never tried Junket...not sure I would ever try one from the sound of it. Your pic salvaged the imagery!

    Fellow A-Z Challenger

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    1. I used to love junket, haven't had it in years. Seem to remember it as a very refreshing dessert.

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  2. Only one way to eat Rhubarb ... with custard (according to my hubby anyway).

    Personally I like oven baked rhubarb on its own and our garden rhubarb should be ready to pull in a week or so ... yummy!

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    1. I have dozens of rhubarb recipes if you want them. We collected them at one time, we meaning our cookery group.

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  3. Hi Jo - love the derivations of your name ..

    Junket - that's not the way we always made and still do make junket - it was a money-saving dish ... after the War ... that BBC recipe is one of my muddle junkets!!

    I love rhubarb though ...

    However - this recipe sounds very posh and very delicious!!

    Cheers Hilary

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    1. Hi, Hilary. Just don't call me Fifi LOL.

      I have never made junket, but remember eating it many times, and enjoying it too. I don't even know if one can get rennet here.

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  4. Never had a junket, but love vanilla! Your recipes appear scrumptious but I'm no cook. Funny thing is I actually love cooking, if I have appreciative appetites.

    Thanks for sharing Jo -- I hate it when people call me Yo!

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    1. I would hate that too. I prefer Jo though. Rotten not to have people to cook for, I don't think I could stand it. Of course hubby and I both cook.

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  5. I've never fancied junket. There's something about the name that makes it sound less than appetising although I'm quite sure that it is.

    Rosalind Adam is Writing in the Rain

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    1. I used to think it was delicious, but its so long since I tasted it. Must look around and see if I can find rennet.

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  6. You are right, never let anyone call you Fifi. It's ugly. I like Jo better!

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    1. So do I Al, Fifi conjures up dance hall girls, and worse. Do any of your dwarves do the can can?

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  7. I was born on June 1, and have always fancied myself a reincarnation of Marilyn Monroe :)

    That dessert looks amazing. I am a huge rhubarb fan, I do believe it's my favourite.

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    1. Hm, if you are, you could make a fortune.

      As I said before, I have lots of rhubarb recipes if anyone is interested.

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  8. That's a lot of variants.
    My mother was Joan (pronounced Jo-Ann) and she went by Jo.

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    1. That always surprises me because I had never heard anyone but Josephines called Jo until I came to Canada.

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  9. Ha we each have ways our name is called and we assume we are in trouble (as adults)
    Jo - I have always liked the name - more for a woman

    The junket looks delicious and rhubarb is coming into season

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    1. I know, silly isn't it? My mother hasn't been alive to yell at me for quite a long time now. I get so mad when people spell Jo with an e although I guess there is no reason they should know.

      I am going to go on a rennet hunt, I am now hungry for junket.

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  10. I am a HUGE rhubarb fan and love recipes using it. You use some terms I'm not familiar with.... just "googled" them...( learning more). Is this similar to a custard minus the eggs??

    FIFI.... seriously!!??
    Patricia, Sugar & Spice & All Things ? Nice

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    1. Not really, as far as I remember its very creamy but not like custard. Long time since I last ate junket. Will be trying to find rennet here to make some.

      Yes, Fifi, I cannot imagine how they equate that to Josephine.

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  11. My boyfriend is Joseph- named after his grandmother josephine. i always think of Little Women- Jo!

    Beautiful name :)

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    1. Yes, another famous Jo. I wish I thought it was a beautiful name, I have always preferred the shortened version.

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  12. Jo's a nice name. I was really happy to know that you spent time in France and Belgium, both are on my places to visit list. I've never had a Junket before but the picture surely made my mouth water :)

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    1. Living in the south east of England, both France and Begium are not far away plus we lived on a boat and my father liked to go places at the drop of a hat. He never worried abut schooling or anything like that, so when they went, I went.

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  13. Oh, yum! That looks tasty! Thanks for sharing such interesting recipes:)

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    1. Should be tasty. I have got to find some rennet.

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