[Sca-cooks] Re: Compost recipe

[Vincent Cuenca]

Muirdeach scripsit:

>
>In the original language, you use "Composta", then in your translation you
>use "compot".  Neither of those ring like Compost to me.  Compost and
>compote are two different things...  Or am I completely out the left field?

Actually, no you're not.  Compot is the term used in the Menagier de Paris
for a mixed pickle of nuts, vegetables, and so forth.  IIRC, a similar mixed
pickle appears in Forme of Cury under the name Compost.  Since "compost" to
most folks means that smoking pile of vegetable gunk crazy Aunt Ella keeps
in the garden, and "compote" means gently cooked mixed fruit, I used compot.

I may be completely wacked out, but it seems to me that the various names
(composta, compost, compot) seem to have the same root as "compose",
possibly "componere" or something like that.  Basically, "to put (things)
together".  Ergo, a compot, or composta, is "(things) put together", in this
case, pickled in vinegar, wine, and syrup.

I've had some aging in my refrigerator for a week, and it's dandy stuff.
Here's my version, which is an amalgam of the Menagier, Forme of Cury and
Confits recipes.

1/2 head Savoy cabbage
3 small turnips, peeled
4 medium carrots, peeled
5 parsnips, peeled and cored
1 small fennel root, cored
4 Bosc pears, peeled and cored
1 cup (approximately) raisins
1 cup prunes
1/2 cup hazelnuts
1 T prepared Dijon mustard
1 bottle white wine
1 1/2 cups cider vinegar
1/2 cup honey
1/2 cup grape molasses (betmez)
1/4 cup pomegranate molasses
1 t ginger
1 t cinnamon
1/4 t mace
1/4 t nutmeg
1/4 t cloves
1/4 t grains of paradise
1/4 t red sandalwood

Chop the cabbage, dice the other vegetables and fruits except for the
raisins.  Cook gently in salted water until tender but still firm. Leave out
the dried fruit. Drain, and put into broad roasting pan or dish and allow to
cool.  Grind spices finely and mix together.  In a pot, add wine, honey,
vinegar, and fruit molasses and bring to a boil.  Remove from heat, then add
the spices and the mustard.  Transfer the vegetables to a large container,
stir in the raisins and chopped prunes, and pour the hot liquid over them.
The fruit will plump up as it ages.  It's good after a couple of days, even
better after a week.  I served some at one of the two Thanksgiving dinners I
went to, and people were scarfing it down like there was no tomorrow.

Boy that makes me feel good!

Vicente
(gonna make torta verde tonight!  WooHoo!)
____________________________________________________________
It's great to be known, but it's even better to be known as strange.
-Takeshi Kaga





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