SC - Help finding a recipe??

[Korrin S DaArdain]

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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