[Sca-cooks] chicken & cherries

[Elaine Koogler]

Actually, as I had to wait for my help to stone the cherries, I used the dried ones
first.  You're right...the second way probably would have been best, but when baking
80 pies, you have to go with what's ready when you are!!

Kiri

Stefan li Rous wrote:

> Kiri said:
> > I actually used two different kinds this time.  Normally, as fresh cherries are
> > not available, I use dried cherries which I reconstitute by soaking them in
> > white wine for a half hour or so.  However, this time, fresh bing cherries were
> > available, so I used them for about half the pies.
>
> I can see two ways to do this from your description. For an example,
> lets say you are making ten pies.
> 1) make five pies using the bing cherries and five pies with the
> reconstituted dried cherries.
> 2) mix the bing cherries and the reconstituted berries together and
> use the mix for each of the pies.
>
> So which did you do? I can see the first being better to see which
> cherries make the best pie, but I think the second one is better for
> feasts since it is more equitable and if the tastes are really different
> between the cherries might mean ten acceptable pies compared to five
> great pies and five pies they want to throw at the cook. :-)
>
> --
> THLord  Stefan li Rous    Barony of Bryn Gwlad    Kingdom of Ansteorra
> Mark S. Harris             Austin, Texas         stefan at texas.net
> **** See Stefan's Florilegium files at:  http://www.florilegium.org ****
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