SC - Re: First feasts
Bonne of Traquair
oftraquair at hotmail.com
Tue Jan 23 11:54:36 PST 2001
>> Mato (Sweetened goat cheese)
>>Bonne
>Is there a recipe for this dish? Olwen
I have the recipe from Thomas Longshanks who is tranlating and slowly
redacting each recipe in a spanish manuscript into a 'direct' recipe as well
as a large quantity version made with more readily available ingredients,
for use at feasts. He plans to publish this some day and asked me not to
share his work.
However, it is a simple idea:
Fresh goat cheese,sugar, orange flower water or rose water. Mix. Eat. Die
from pleasure.
I served this with a bisket bread flavored with coriander seed in the
Fettiplace book, which I don't have at hand. It had eggs, sugar, flour,
crushed coriander seed, done up in the same manner as other bisket bread
recipes. You can probably find one in the Miscellany or Florilegium.
I didn't serve the cheese spread on the cakes as I had no documentable
reason for that. But the presence of a dish of something spreadable and a
stack of cakes nearby led to the inevitable, and it was good.
I adore goat cheese! I miss Celebrity Dairy in Chatham county, NC. The
company name comes from all the nanny goats being named after buxom film
starlets! Should you make it to an event in Windmasters Hill, get yourself
some of this. Celebrity supplies the Raleigh/Durham/Chapel Hill Wholefoods
grocery stores, some other local co-ops and fancy food stores and the local
resteraunts with incredibly fresh goat cheese. Shop on your way to the
event, the shops are usually sold out on Sunday afternoon.
I arranged to pick up cheese at the Pittsboro Farmers during the week before
the event. The cheese I served had still been forage in the meadow the
Saturday before!
Bonne
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