SC - spanish feast recipes WAS: Almond milk left overs
E. Rain
raghead at liripipe.com
Tue Apr 10 08:30:41 PDT 2001
Olwen wrote re Maeve's comments on Madrone's spanish feast this weekend:
> I look forward to seeing the recipes for the Banquet. Sore
> feet and happy
> remarks are a good weather-vaine indicating a success!
Our next Feudal Gourmet pamphlet, "A Brief Overview of Early Spanish
Cuisine", containing all our recipes, will be out in the next few weeks for
a nominal fee(about $3 depending on printing costs).
Here's the menu as a quick tease:
1st course 13th century
>From an Anonymous Andalusian (Moorish) cookbook
Sikanjabina refreshing sweet/sour drink
Ahrash spiced meatballs with mustard sauce
Sambusak spiced garlic fried in flat breads
Toledo Cheese Pies puff pastry with cheese filling
Dates and Almonds
2nd course - 14th century
>From the Libre de Sent Sovi an anonymous Catalan cookbook.
Roast Pork with Sage
Almedroch garlic cheese sauce
Casserole of Eggplants and Cheese
Fried Asparagus
A Salad
Bread
3rd course 16th century
>From the Libre de Guisados, by Ruperto De Nola, head cook to the King of
Naples.
Clarea a spiced honey drink
Limonada chicken in Lemon Sauce
Rice Casserole
Porrada leek soup
Spinach Picadas with cheese & currants
Olives
4th course 17th century
Primarily from the Libro Del Arte de Cozina, by Diego Granado an official in
the court of Madrids kitchen.
Spicy Chocolate Drinkwith hot peppers
Tarts of Dried Apricot
Tortillon a cinnamon and dried fruit roll
Confits candied fennel seeds
Marzipans
Quince paste
For information on how to order please email me: raghead at liripipe.com
Eden
___________________________________________________________
WARNING: Dates on the calendar are closer than they appear!
Eden Rain
raghead at liripipe.com
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