Where memory resides
0February 27, 2016 by readlisaread
I’ve been saving this jar of Plum Jam since the fall. The ironic part is, I don’t even especially like plum jam– usually, people are too hesitant to remove most of the skins, or refuse to chop them finely enough. But that isn’t my reason for not opening the jar. The reason had nothing to do with jam, actually, one way or the other. It had to do with what the jar represented. The last of a bunch of jams a friend had made and shared with me. Opening the jar meant being reminded. And finishing the jar meant no more reminders.
But then I made these little numbers… “Cloud Bread”. (Very esoteric, I know). I’d been wanting to make the recipe, and somehow the Cloud Bread called out to the Plum Jam
and it was a beautiful marriage. Plum jam has now risen in my estimation, and if I ever get the opportunity, I will make Cloud Bread for my friend. (Recipe follows for the Cloud Bread, but there is no recipe for a jar of memories.)
- 3 eggs, separated
- 3 Tablespoons cream cheese (softened)
- ¼ teaspoon cream of tartar
- 1 Tablespoon honey (optional)
- Preheat the oven to 300 degrees F. Spray two cookie sheets well with non-stick cooking spray.
- Separate the eggs very carefully, making sure no yolk gets in the whites.
- In a small bowl, mix together the egg yolks, the 3 tablespoons of cream cheese and honey until smooth.
- In the other bowl add ¼ teaspoon of cream of tartar to the egg whites and beat the whites on high speed until they are fluffy and form stiff peaks.
- Very carefully fold the egg yolk mixture into the egg whites until thoroughly mixed, being careful not to break down the fluffiness of the egg whites too much.
- With a large spoon, scoop the mixture into 10 even rounds on the sheets (roughly ¾ inch thick and 4 to 5 inches across).
- Bake on the middle rack for approximately 30 minutes. Cooking times may vary, so be sure to watch closely and pull them when the tops are golden brown.
- Remove from the pans and cool on a rack or cutting board.
- I baked mine for about 20 minutes on parchment paper, but this recipe author says:
- When they are fresh out of the oven, they are crumbly and similar to cooked meringue. Once they completely cool, (after being stored overnight in a plastic baggie or Tupperware container) they will change their consistency, to a softer bread texture that is nice and chewy. If you aren’t after the bread consistency, then eat them as they are, nice and crisp
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