[Sca-cooks] pot cheeses?

[Stefan li Rous]

Olwen commented:
> Last year I know we had several styles of homemade bread (including that
> wonderful Mexican Chocolate bread) and at least 4 different homemade pot
> cheeses.  Gravlox, smoked salmon, turkey, apple-eggs, shortbread, peachpits,
> homemade spice cookies, spiced nuts, brie, homemade hard cheese, candied
> citrus peel, the citrus fruit taken from the peel cut into rounds dried and
> dipped into chocolate with the limes being dipped in the white
> (not)chocolate, ohmygodIcann'tremember....we had three tables completely
> laiden with food for that Tea and we had also prepared items seperately for
> the Barons Hospitality.  Oh we had tarts, ember day, cheese, spinach, pear
> pie, fresh fruit, jellied milk and more.
>
> For the upcoming Brunch, for my end of it I have already made candied
> ginger, candied cranberries, peachpits and chocolate covered coffee beans.
> I will also be preparing a colonial turkey, hedgehogs, an edible flower
> arrangement, a special surprize for the King, candied citrus and the dried
> dipped citrus fruit, at least one pot cheese, a molded fruit salad
> (champaine-nonalcoholic- and oranges) probably some jellied milk and apple
> eggs.

What do you mean by a "pot cheese"? A soft cheese mixed with herbs/spices
served in a dish or small clay pot?

Unless these have been posted previously, could you post the recipes?

Thanks.
  Stefan
--
THLord  Stefan li Rous    Barony of Bryn Gwlad    Kingdom of Ansteorra
Mark S. Harris             Austin, Texas         stefan at texas.net
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