SC - Help finding a recipe??
Philip & Susan Troy
troy at asan.com
Mon Aug 28 21:12:35 PDT 2000
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
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