SC - OT - For Our Inverted Friends in Lochac
Huette von Ahrens
ahrenshav at yahoo.com
Thu Mar 16 17:50:29 PST 2000
Tonight, I made a first try at the pomegranate sauce I mentioned. Here's an
interim report.
Source: Ruperto de Nola, _Libro de Guisados_ (Spanish, 1529)
Translation: Lady Brighid ni Chiarain (Robin Carroll-Mann)
SALSERON PARA PERDICES O GALLINAS ASADAS - Sauce for roasted
partridges or hens
Grind almonds which are clean, peeled and blanched; and dissolve them with
juice of sour pomegranates; then cast sugar in the mortar, pulverized, and
cinnamon and ginger because its color and flavor should tend almost towards
cinnamon. There is no need to strain it through a hair sieve.
Notes:
I took 1/4 cup pomegranate concentrate and diluted it with 3/4 water to make 1
cup of juice. I ran it through the blender with 1 ounce of ground almonds.
Although the recipe says that straining is not necessary, I dislike the feel of
almond grit in dishes. I strained the almond "milk" though my new toy -- a
strainer with a very fine metal mesh that I got at a Chinese grocery. I
sweetened the sauce with 4 tsp. sugar, and spiced it with 3/8 tsp. each of
ground ginger and cinnamon. Simmered on a medium-low heat until
thickened. Served it over grilled chicken breast. My lord husband took one
taste of the sauce and said, "Duck". And, indeed, I think it would go well with
duck. It has a wonderful dark-chocolate color. Next time, I think I will try just
a wee bit more sweetening, a little less ginger, and a little more cinnamon. I
think this one is a winner.
Lady Brighid ni Chiarain
Settmour Swamp, East (NJ)
mka Robin Carroll-Mann
harper at idt.net
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