Monday, February 06, 2006
Chekov and Ginger-Coconut fudge
Chekov's short stories, Ginger-coconut fudge , and black tea.
Unlikey combination, it might seem. Not quite.
"When you depict depict sad or unlucky people," Chekov writes," and want to touch the reader’s heart, try to be colder-it gives their grief, as it were, a background, against which it stands out in greater relief. As it is, your heroes weep and you sigh. Yes, you must be cold".He knew how to touch the reader's heart, by sketching his characters and their woes in restrained strokes,never permitting cloying sentimentality, and never stepping in to make a moral judgement.
Dark irony runs through Chekov’s short stories, and at the same time they are compassionate. Bitterness and sweetness are deftly woven together in these stories, each strand highlighting and checking the other- I will take a leap here and say, just like in this fudge, where the fierceness of ginger and mild sweetness of coconut play upon each other. The result is an exciting fudge,neither too sweet nor too rich, and a suitable companion piece for Chekov’s stories on a cold evening.
Fresh coconut, grated : 1 cup
Sugar : ¾ cup
Ginger, grated/crushed into a coarse paste : 4 table spoons
Whole milk : 1 cup
Water : 5 table spoons
Ghee/clarified butter : 1 tea spoon
Grind the coconut to a fine paste.
Heat water and sugar in a pan on low heat, until the sugar melts completely, and forms a thick syrup.
Add ginger and coconut, cook for a minute.
Pour milk, and cook on low heat stirring occasionally until the mixture is thick, and leaves the sides of the pan easily.
Grease a mold with ghee. Pour in the mixture, let it set. Cut into small pieces and enjoy.