SC - Help for demo

[Seton1355 at aol.com]

GINGERBREAD

1c honey
1c breadcrumbs
1t ginger
1/4t pepper (I used the pinch method)
1/4t saunders (sandlewood)  I omitted this because I was in a hurry and
didn't have any
1T sugar
30-40 whole cloves or 5t sugar and a pinch of powdered cloves

Bring honey to a boil, simmer two or three minutes, stir in breadcrumbs with
a spatula until uniformly mixed.  Remove from heat, stir in ginger, pepper
and saunders.  When it is cool enough to handle, knead it to get spices
thoroughly mixed.  Put it in a box (square plastic container with a lid),
squish it flat and thin (it REALLY says squish), sprinkle with sugar and put
cloves ornamentally around the edge.  Leave it to let clove flavor sink in;
do not eat the cloves.

An alternative wy of doing it (this is the way I did it) is to roll into
small balls, roll in sugar mixed with a pinch of cloves.

[Cariadoc's transcript of the original recipe is as follows:

To make ginerbrede.  Tanke goode honey & clarifie it on the fere & take
fayre paynemayn or wastel brede & grate it & caste it into the boylenge hony
& stere it weel togyder faste with a sklyse that it bren not to the vessell.
& panne take it doun and put therein ginger, longe pepper & saundres, &
tempere it up with thin hands & than put hem to a flatt boyste & strawe
thereon suger & pick therein clowes rounde aboute by the egge and in the
mydes, yf it plece you, & c.]

When I made it, the mixture seemed alittle runny, so we added some extra
breadcrumbs.

Halvah Parfait


<Picture>

The Crusaders were particularly amazed at the rich sweetmeats common in the 
East, whose preparation was based on the local sugar cane - a plant that was 
completely unknown in the colder climate of Europe. They were also very fond 
of halvah, made from sesame seeds. The modern recipe which follows would have 
undoubtedly delighted them. 



Ingredients:
  300 gm halvah
  1/3 cup sugar
  8 egg yolks
  250 ml. whipping cream




Melt the sugar with 1/4 cup water in a small pan. Bring it to the boil and 
add the halvah. Cook until the halvah has completely dissolved. 

Transfer the mixture to a bowl, add the yolks and beat until the mixture 
turns whitish-yellow and foams up. 

Place the bowl in a pan of boiling water, lower the heat to obtain a gentle 
boil, and continue to beat the mixture for 8-10 minutes. Cool. 

Whip the cream until stiff and fold it into the halvah mixture. 

Transfer to a loaf pan or to individual bowls. Cover with plastic wrap or 
aluminum foil and freeze for at least 12 hours before serving. 

Serve on a large plate with passion fruit or sabra fruit sauce, garnished 
with fruit, pistachio nuts, and mint leaves. 

<<  just found out that our shire is going to be doing a demo this Wednesday
 evening for a middle school.  If possible, I would like to make some kind of
 easily prepared and ported finger food for the kids.  Problem is, I have no
 idea how many kids there will be, could be up to a couple of hundred, tho
 unlikely to be that many.  I will be able to cook the food Wednesday
 morning/afternoon, as it is my day off.  I was thinking some kind of
 wafer/individual cake/cookie/tart thing.  Any ideas?  I don't have a lot of
 time to decide what to make, shop and cook, so any recommendations will be
 appreciated.  Also, I will need a redacted receipe, as I definitely do not
 have time to redact a receipe.  
 
 Eleanor d'Aubrecicourt >>
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