[Sca-cooks] panir (paneer?) and apricots

Stefan li Rous StefanliRous at austin.rr.com
Mon Mar 31 18:42:34 PDT 2008

Constanza Marina de Huelva requested:
<<< Oh.  May I have the recipe for Panir?  I've been playing with the  
idea of
learning to make my own cheeses.  (**Sigh.  Not really on my Weight  
plan, but still my down fall.)  >>>

In addition, you might find these files in the FOOD section of the  
Florilegium of interest. I believe there are directions for making  
Panir (or paneer) in one of them.

fresh-cheeses-msg (44K)  2/ 3/08    Fresh cheeses such as cream  
cheese and
                                        cottage cheese. Non-aged  

cheesemaking-msg (160K)  2/ 9/08    Comments and info. on  
cheesemaking. Recipes.

There are some other files on cheese and cheesemaking in that section  
as well.

<<< Besides, anything with apricots has to be good! >>>

If you go to the top of the Florilegium site and plug "apricots" into  
the search engine there, you will find a number of medieval recipes  
and other info on apricots.  I guess I've not seen enough messages to  
create a separate file for them, but this file has the following to say:
Period-Fruit-art  (60K)  1/13/02    "Fruit of Period Times" by Baron
                                        Akim Yaroslavich.

The wild ancestor, now lost, of Apricots (Prunus armeniaca) grew in  
China where they were first cultivated over 4000 years ago. (105)  
Silk traders carried seeds of the apricot to Persia in the 2nd  
century B.C.; from there, it spread to Armenia, Greece and Rome.  
Pliny regarded the apricot as between a plum and a peach, referring  
to it as an Armenian plum (106). A Roman variety of plum, Roman or  
Common, is known today as Brussels (107). Orange was an old variety  
thought to have come from Persia (108). The gardens of Henry VIII had  
the first apricots to be grown in England in 1542 (109), though the  
dried fruit was known earlier. Dried apricots were imported during  
Roman times from Damascus and Upper Egypt (110) before the fruit was  
grown in Italy.
Apricots are often stuffed with sweetmeats in traditional Arabic  
cookery. The pits contain kernels which when roasted are used as  
almonds are used in Italian pasteries."

THLord Stefan li Rous    Barony of Bryn Gwlad    Kingdom of Ansteorra
    Mark S. Harris           Austin, Texas           
StefanliRous at austin.rr.com
**** See Stefan's Florilegium files at:  http://www.florilegium.org ****

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