SC -12th Night dessert

[LYN M PARKINSON]

Hello to the list.  Here's a recipe for you.  

Dessert for 12th Night

I made a custard, like darioles, with 1 ¾ C almond milk, and filled in
with ¼ C. cow’s milk; 1 ½ t. honey, dash salt, four beaten large eggs. 
Poured it over a bottom fruit filling of ¾ C. raisins, ¾ C. chopped,
dried dates, good pinch powder douce, extra cinnamon and nutmeg, boiled
to filling consistency in ½ C. sweet white wine.  Topped with sliced,
unblanched almonds I had toasted with a sprinkling of sugar and sanders. 
Baked in ceramic flan dish (travels better than a coffyn) 45 min.  Since
I wanted a more elaborate dessert than just dariole, I added the same
type of fruit filling that appears in rissoles, which I could not keep
hot and serve hot.  Based on Forme of Cury from Curye on Inglish,  Take A
1000 Eggs or More, and To the King’s Taste. 

 Since I can't point to ONE recipe and say I did exactly what it said to
do, I guess it isn't 'period', but that brings us right back to the old
philosophical debate of whether you can cook period food and be creative,
too, and whether the creative cook has any validity in what s/he does. 
Purly copying, to my mind, does benefit the SCA or the growth of the
cook.  I certainly believe in re-creating the food as it is given in our
sources; I don't want that to be the limit for my work.

It got a general ‘thumbs up’, with a couple of vying opinions.  Made with
almond milk, it’s not a custard, it’s more cake like—not cake, I don’t
know what to call it.  Once cold, the sweetening in the dariole portion
was much less noticable, so that it was a little out of balance with the
filling.  If I serve it again as a cold dessert, I’ll use a full
tablespoon of honey, working up from there in small increments, if
necessary.  One lady was convinced the taste of alchohol was too strong. 
I found it virtually un-noticeable, but will appreciate hearing from
anybody who tries this.  A couple of slices were left, which I had for
breakfast.  The fruit filling has now overpowered the delicate almond
dariole, and is a ‘mincemeat pie’…or, ‘mincemeat upside down cake’!


Hope somebody will try it and comment.
Regards,

Allison
allilyn at juno.com, Barony Marche of the Debatable Lands, Pittsburgh, PA
Kingdom of Aethelmearc

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