SC - Public Consumption [Was Distress in Trimaris]

[Stefan li Rous]

The duck came out nice and crisp.  The sauce, alas, did not thrill me.  I 
was redacting Ajete Para Ansarones -- Garlic Sauce for Geese -- which 
I posted to this list a while back, along with some other garlic sauces.  
It's nut-milk made with almonds, pine nuts and broth, flavored with 
roasted garlic, sugar, and a touch of cinnamon and rosewater.  The 
latter two weren't at all noticeable, but the sugar was, and I felt the 
sweetness didn't blend well with the garlic.  It wasn't horrible, just not to 
my taste.  The quantities were specified in the recipe, so I gather how 
it's supposed to be.  I threw the leftover sauce into the freezer, to test 
how well almond-milk based sauces freeze.

The good news is that I already have my eye on a couple of other 
recipes that look promising.  There's a sauce in which the almond milk 
is drawn up with pomegranate juice (I bet it's a lovely color) and a 
Lenten dish -- Mirrauste de Manzanas -- which has apples cooked in 
almond milk with sweet spices.

Brighid, getting hungry again


Lady Brighid ni Chiarain
Settmour Swamp, East (NJ)
mka Robin Carroll-Mann
harper at idt.net