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                       DAMSON CHEESE (ZWETSCHGENMUS)
 
 Recipe By     : 
 Serving Size  : 6    Preparation Time :0:00
 Categories    : German
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    5       lb           Plums
    1       c            Water
 
   Pit the damsons and mince them (or put them through the meat grinder or
   puree in the blender or food processor), retaining as much of the juice as
   possible.  Add a little water to the minced damsons and the juice and
   slowly bring to a boil' reduce the fruit pulp over low heat for several
   hours, but do not stir or the damson pulp is quite likely to scorch on the
   bottom.
   
   When the pulp has thickened somewhat, it will have to be stirred -
   continuously - for several hours, until it is literally thick enough that a
   spoon will stand up in it.  It may sputter and bubble during this stage.
   (In former days, it was usual for several families to convene in the
   village washhouse for a cooperatove 'Zwetschgenmus' cooking session, with
   story-telling and other impromptu entertainments to give encouragement to
   the stirrers.)
   
   When the damson cheese has sufficiently thickened, transfer it to stoneware
   crocks and bake in the oven until a dry crust has formed on top.  The
   damson cheese will keep better if a piece of parchment paper that has been
   soaked in rum is placed on top of this crust before the crock is sealed
   with plastic wrap (formerly a piece of linen or parchment was used). A good
   imported product is available on the American market under the name of
   'Pflaumenmus' (pronounced Flaumenmoose).
   
   From:  THE CUISINES OF GERMANY by Horst Scharfenberg, Simon &
   Schuster/Poseidon Press, New York.  1989 Posted by: Karin Brewer, Cooking
   Echo, 8/92
  
 
 
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