SC - Stuffed gourds

[Robin Carroll-Mann]

And it came to pass on 14 Mar 00,, that allilyn at juno.com wrote:

>  Brighid,
> 
> >>PARA RELLENAR DE DIVERSAS MANERAS LAS CALABAZAS -- To 
> stuff gourds in various ways<<
> 
> Thanks for that recipe!  That sounds really good!  Have you tried it, yet?

Tried it?  Nope.  I hadn't more than glanced at it until I posted it to the 
list.  (You need to understand that Granado has over 700 recipes.)

>  What a surprise to set on a feast table!

I think it would be labor-intensive, but could be quite impressive.

> Will have to look for a parallel in the new Neapolitan cookbook.

Let us know what you find.
 
> Next of your posts:  >>(there's a recipe I want to redact Real  Soon Now
> -- a sauce of almond milk drawn up with pomegranate juice  and spices)<<
> 
> Please post that!  

I tried a first redaction tonight, and will post the results in a separate 
message.

> I think the pomegranite syrup I used for the sca-cooks
> lamb carbonadoes last Pennsic is the same thing as your pom. molasses, and
> I want to use it in more 'stuff'.

Today, I ventured into the city of Paterson, which has a large Arab and 
Middle-Eastern population.  In a Turkish grocery store, I found *cheap* 
orange-flower water ($1.99 for a 10-oz. bottle) and more bottles of the 
pomegranate stuff, this time with the labels intact.  To my pleasure, the 
label describes the contents as "pomegranate concentrated juice".  No 
mention of sugar.  I think that perhaps this may not be the same as 
pomegranate molasses, which suits me just fine.

> Regards,
> Allison,     allilyn at juno.com


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