SC - Re: Making cheese

[LrdRas@aol.com]

Thank you!

But, um, I'll see if I can find a scaled-down version, I think it ended
up in our local newsletter shortly after that event.

Adamantius

Korrin S DaArdain wrote:
> 
> DeeWolff at aol.com wrote:
> > Does anyone know where I can find an Elderflower Tart Recipe??
> >
> > Does anyone have a favorite of above??
> >
> > Thanks,
> > Andrea
> 
> Enjoy,
> 
> Korrin S. DaArdain
> Korrin.DaArdain at Juno.com
> 
> ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
>         Sambocade
>         From Twelfth Night Feast In The Crown Province of Østgardr, East
> Kingdom A.S. XXIX (A.D. 1995) by Phil Troy (Gideanus Adamantius)
> (troy at asan.com)
>         "Sambocade. Take and make a crust in a trap & take cruddes and
> wryng out þe wheyze and draw hem þurgh a straynour and put hit in þe
> crust. Do þerto sugur the þridde part, & somdel whyte of ayren, & shake
> þerin blomes of elren; & bake it vp with eurose, & messe it forth."
>         Curye On Inglysch, Book IV, Forme of Cury, ed. Constance B.
> Hieatt & Sharon Butler, Oxford University Press, Oxford 1985.
>         Two departures from a fairly simple recipe: Eurose, eau rose, or
> rose water, has been replaced with the liquer Sambuca Romana. Like this
> cheesecake, it is flavored with elderflowers, and we happened to have
> some on hand. The second departure is less capricious. Somdel whytes of
> ayren, or egg whites, were replaced with whole eggs. While this detracts
> from the whiteness of the cake, it means that I don't have to come up
> with a use for four hundred egg yolks. In any case, the dried
> elderflowers we used, which were yellowish in color, floated to the tops
> of the cakes, giving them a sort of mustard color, anyhow. The presence
> of yolks also gave the middle of the cakes a somewhat custardy texture,
> and a richness they would otherwise lack. We also, after a bit of
> tinkering, added some heavy cream to the filling, partly to keep the
> yolks from curdling in the oven, and partly because, well, just because.
>         Ingredients:
>         45 prebaked open pieshells
>         40 pounds Ricotta cheese
>         4 quarts heavy cream
>         200 eggs
>         8 pounds sugar
>         8 ounces Sambuca
>         10 ounces dried elderflowers
>         Scaled down for eight servings:
>         1 prebaked open 9-inch pieshell
>         1 pound ricotta cheese
>         1/2 cup heavy cream
>         4 eggs
>         2/3 cup sugar
>         1 ounce Sambuca or 1 Tbs rosewater
>         4 Tbs dried elderflowers (available at herb shops like Aphrodisia
> in
>         Manhattan) or about 2/3 cup fresh elderflowers
>         1 pinch salt
>         The pieshell should be prebaked in a 350° F oven for about ten
> minutes, and should not have browned. If using dried flowers, soak them
> in the heavy cream for 10 - 15 minutes. Thoroughly mix the cheese, eggs,
> sugar, Sambuca and salt. Add cream and flowers and mix again. Fill
> pieshell and bake at 350° F for about 25 minutes. The filling will just
> barely quiver (yes, like Jell-o) when it's done, instead of slopping like
> a liquid when you shake it a bit. Or test with a toothpick, but by the
> time the toothpick shows it done, it may overcook. The wiggle test is
> better, especially if there are spectators. Eat at room temperature.
> ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
> 
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- -- 
Phil & Susan Troy

troy at asan.com