“Devilled Strawberries? What on earth are you talking about!” said Pierre D’eath, the owner of the most famous patisserie in France. His young protégé Philippe LePlum had been experimenting with new recipes to add to the dizzying array of conserves available from Pierre’s flagship Paris outlet, La Mort par le Chocolat, and had hit upon the idea of adding an array of very strong spices to his latest attempts at creating a new product to impress his rather traditional boss.
“You see” said Philippe, “our normal products are almost all terribly sweet and I think there is a market for something a little spicier that certain people can spread on their toast in the morning. I recently visited my British friend Charlie Potato, and he said that over there the restaurants are starting to add spices to everything – well mostly sriracha sauce to be fair – but the brits have definitely developed a taste for all things spicy.
So I had the idea of taking one of our normal fruit conserve recipes and as well as sugar and fruit, I would add a number of traditional British condiments like Worcestershire Sauce, mustard powder, horseradish and of course a good dollop of sriracha.
And I thought we could market it as Devilled Strawberries, monsieur.”
Pierre thought about the name for a moment. “Philippe, I think your idea may just work, but we need a better name for it. I was in England shortly after the war, and the word ‘devilled’ tended to be applied to recipes containing kidneys, not fruit conserves; this is almost certainly not the connotation you are looking for. But I like the idea that the devil himself has had a hand in this, so why don’t we call our spicy fruit conserve…
_ _ _ _ _ ' _ / _ _ _ / _ _ _ (6,3,3)
Answer > satan's hot jam <
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