Word of the day – Splodge

Splodge [splɒdʒ], noun – a large irregular spot or blot; verb – to mark (something) with such a blot or blots [source]

I’m making some apple and raspberry jam at the moment using a recipe that calls for a ‘lemon juice splodge’. It just specify how much lemon juice there is in a splodge, so I guessed it was a bit more than a splash or a splat.

I’m looking for ways to use the glut of apples from my apple tree at the moment and have made various types of jam, jelly, cakes and puddings with them so far. If you have any good recipes for apple jam, jelly, ice cream, sorbet or others that use plenty of apples, please let me know.

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This entry was posted in English, Language, Words and phrases.

12 Responses to Word of the day – Splodge

  1. Petréa Mitchell says:

    Hmm. I’m familiar with “dash” and “pinch” as cooking measurements, but “splodge” is a new one on me.

    The definition at the top, at least the noun part, is equivalent to the US “splotch”.

  2. Andrew says:

    This must be British English or something, I’ve never heard the word “splodge” before. “Splotch” yes, as well as “dollop”, but not “splodge”–I think the best American English equivalent would definitely be “dollop”, from the dictionary:

    “Dollop: A shapeless mass or blob of something, esp. soft food: “great dollops of cream”; “a dollop of romance here and there”.”

    Interesting.

    Cheers,
    Andrew

  3. Gary says:

    My grandmother used to dry apples in the fall.

    She’d slice apples and string the slices up and let the strings with slices about an inch apart hang and slowly dessicate. The resultant chewy slices were great snack food in the winter.

  4. Well, it’s not a jam or cake, but making apple sauce in a crock pot is pretty damn delicious. I found this recipe online a while back — about as simple as recipes get.

    If you’ve got a crock pot all you need is:

    16 apples, peeled, cored and cut into quarters
    1/4 cup water
    1/4 cup brown sugar

    Place the apples and water in your crock pot. Cook on high for about 4 hours or until the apples have softened. Mash with a potato masher to desired consistency. Stir in brown sugar, cool for a little bit, and devour.

    I like putting ginger, cloves, and cinnamon bark in it too. Really spicy and Christmassy, if that makes any sense. Put them in towards the end, though, otherwise they’ll get bitter.

  5. stormboy says:

    The tortoiseshell-and-white cat I had when I was growing up was called Splodge.

  6. Nice Post.

    I will consider this as my “new word of the day vocabulary” “splodge”. An irregular shape spot.

  7. Yenlit says:

    In terms of recipe ingredients, I think it’s the matter of quantity and viscosity concerning these ill-defined measurements. Dollop works for things such as jam, syrup etc. but not liquids, you wouldn’t say ‘a dollop of lemon juice’ you’d be more inclined to say a ‘splash’ or ‘dash’ or ‘squeeze’ if straight from the lemon itself. It’s always a ‘knob’ of butter even when it’s melted, ‘a knob of melted butter’ but more likely to say a dollop of margarine.
    Splodges and splotches to me sound more like the mess on the work surface after you’ve be cooking rather than quantities of measurements?
    Simon – you can’t beat an old fashioned apple crumble with custard now the nights are drawing in!

  8. Sandra says:

    It isn’t really a recipe, but apples, sautéed (I think that’s how you would say in English) with butter in a frying pan are great with pork. For example, pork chops cooked in the same pan as roasted potatoes and apples are delicious. Drink a little cider with that and it’s heaven.
    Or you could make “chaussons aux pommes”: half circles of puff pastry stuffed with apple compote (apples cooked in a sauce pan with sugar until soft). Just remember to use butter for the puff pastry and not lard or whatever it is you find in British recipe books ;-). Here is the address of Marmiton to look for French recipes http://www.marmiton.org
    Bon appétit

  9. Alan says:

    You can’t have a splodge of lemon juice, it’s too sploshy.

  10. Yenlit says:

    Is a splodge less or more than a soupçon?!

  11. Simon says:

    Definitely more than a soupçon.

  12. Thank you, very interesting. I was born in Moscow in 1980 but my mother and I fled and settled here in the UK. Truthfully, I didnt care much about my russian past until my mum died last month, now I’ve been trying to find out as much as I possibly can. Seemed like food was as good a place as any to start from! You dont generally hear much about russian cuisine do you? Anyway, I found a lot of russian recipes here that your readers might be interested in too.