[Sca-cooks] Sauces from Queens tea

[KarenO]

> Recipes please!  :-)
> Eleanor

> > I made the cakes I've ben researching (Queen's & Nun's) and Pommeaulx
with  Cold Sage, Horseradish/Mustard/Honey, and Apricot Sauces.  > >
Caointiarn

    ACK!  I was afraid some one would ask that!  The cold sage is in the
Flori-thingy,
 the Apricot  sauce  was just (home) canned apricots pureed, cooked with
homemade apricot wine,(or white wine) and apricot infused white wine
vinegar, enough sugar so it wasn't too tart,  and just a touch of ginger.
I was inspired by last months' (Bon Appetite? Illustrated Cook?) cook
magazine.

The 3rd, was a goodly amount of home processed horseradish in a commercial
(but still fairly pure)  mustard, with enough honey to thin, take out some
of the sting.

    I'll work on the others:  the Pommeaulx was a cross of the recipe from
the Madrone Guild's  & Scully's French,  and the cakes are  "works in
progress"  (doing research on them).

Caointiarn