SC - a grid?

[Alderton, Philippa]

Today's breakfast was Christianna's rendering of Platina's Golden Balls, 
heavily adjusted to fit my dietary needs and what I had on hand in the 
pantry.

I took two slices of dietetic whole wheat bread and soaked them in a 
mixture of a beaten egg and a tablespoon of rosewater.  I did not add 
sugar to the egg mixture.  Meanwhile, I soaked a few strands of saffron 
in a half tablespoon of rosewater.  Since I didn't start the soaking much 
in advance, I helped it along by pressing the saffron with the back of a 
spoon.

I cooked the bread in a non-stick pan lightly sprayed with oil, then 
sprinkled it with the saffron-rosewater and a teaspoon of sugar.  I was 
afraid that the results might be overpoweringly rosewater-flavored, but in 
fact, the taste was quite subtle.  The drizzle of bright-gold saffron liquid 
added an additional nuance of flavor, and looked very pretty.

I can well imagine that made with white rolls and butter, and with a more 
generous quantity of sugar, it would be an even richer and more flavorful 
dish.  I would not serve this modified version at a feast.  However, as a 
way of introducing some medieval flavors into my mundane diet, it 
worked quite nicely.


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

To be removed from the SCA-Cooks mailing list, please send a message to
Majordomo at Ansteorra.ORG with the message body of "unsubscribe SCA-Cooks".

============================================================================