SC - Lefse/hleifr
Robin Carroll-Mann
harper at idt.net
Wed Aug 25 06:16:44 PDT 1999
And it came to pass on 24 Aug 99,, that LYN M PARKINSON wrote:
> The shish kebabs I did were marinated in pomegranite juice concentrate,
> olive oil, ground dried thyme, a bay leaf, and some chopped garlic in a
> jar as I didn't have the fresh cloves.
[snip]
> Bridgit said she had used the fresh pomegranite juice
Actually it was bottled, not fresh. However, it was plain juice, not syrup
or a concentrate.
> from a local store near her home,
An ethnic grocery, which, to judge by its stock, is patronized mostly by
Russian-Jewish immigrants. I found it very useful when I was cooking a
Russian feast -- hard-to-find ingredients and cheap kasha...
> but it tasted the way she remembered it should.
In retrospect, I think your dish -- which was delicious -- was more
intensely flavored than mine. I don't know if this is due to the
pomegranate being a concentrate, or a longer marinating period or what.
> Her recipe came
> from an ethnic Russian cook-book, but it is the same type as a number of
> meat and marinade combinations--acid liquid, frequently with a fruit
> flavor, and herbs and seasonings.
The recipe called for a small quantity of black pepper, which Allison
omitted for health reasons. I did not notice a difference in taste.
>I want to try it here at home with some
> other meats, a variety of seasonings, and the charcoal.
I have tried it on beef and enjoyed it. I rarely eat pork, but suspect that
it would go well, as pork is often harmonious with fruit flavors.
> Allison
> allilyn at juno.com, Barony Marche of the Debatable Lands, Pittsburgh, PA
> Kingdom of Aethelmearc
Brighid
Lady Brighid ni Chiarain
Settmour Swamp, East (NJ)
mka Robin Carroll-Mann
harper at idt.net
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