SC - Long - Help with the sauce for Cormary recipe
Elaine Koogler
ekoogler at chesapeake.net
Wed May 31 07:06:22 PDT 2000
Lorix,
I made Cormarye for our Coronation Feast last fall. The redaction I did is as
follows:
1 heaping tsp. ground caraway seed 1 Tbsp. minced garlic
1 heaping tsp. Coriander 1 tsp salt
½ tsp. Pepper 1 Cup red wine (I used
Burgundy)
1 ½ # Pork roast
Use 1/3 to half the sauce as a marinade, and marinate the roast for several
hours, then cook at 325-350 degrees until done (1 hour or so). Use the pan
juices with the remaining marinade mixture to make a sauce, reducing it to half
its volume. Serve the roast sliced with the sauce over it.
Notes:
1. The only modification I have made to this recipe is that I have marinated
the pork overnight in the wine/seasoning mixture. Pan juices were added to more
of the marinade to make the sauce. In the interest of serving safe food, we
used fresh marinade for this purpose.
I didn't try to thicken it with anything. Rather, I reduced the juices +
marinade and reduced them by half. This created a very nice, flavorful sauce.
I believe that some of the recipes I've seen that used bread crumbs also
suggested straining the finished product to get out things like lumps....you
could have tried something like that, I guess.
Hope this helps!
Kiri
Lorix wrote:
> So has anyone any other options for another period way of thickening
> the sauce that will not alter the taste, or has anyone seen any other
> recipes for Cormary that thickens the sauce. The sauce itself is
> really very nice & the seasoning combination turns out very tasty.
>
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