[Sca-cooks] Thanksgiving feasts

[Mark.S Harris]

Vittoria said:
> Chanterelle mushrooms cooked with onions, chestnuts, and fresh
>thyme: these were absolutely fantastic, and by far the most
>delectable dish at the table.

Sounds wonderful. Did you just saute these together Or was there more
to this than that? I've still got my two pounds of chestnuts and
some onions and I can get the rest...

> Green salad with toasted pecans, "blue" Gouda cheese (sounds weird,
>but it's excellent), and shallot vinaigrette

I've still got some of the shallots I bought to use in my stuffing.
More details please on how you made the shallot vinaigrette.

> The marzipan was decidedly rose-y, but still good; my dad said it
>reminded him of Sicilian marzipan, which is flavored with rose and
>orange-blossom water.  Both my parents have been using
>storebought marzipan for years, but I think I convinced them to
>let me make it from scratch this Christmas.  I have a month to
>perfect the technique... ;-)

I've put a lot of the suggestions and techniques detailed by
Olwen recently in this file in the FOOD-SWEETS section of the
Florilegium, just in case you didn't save some of this. I
think there is some info from others as well. Also I have a
bunch more to add and if you are interested, let me know and
I'll get this file updated and online as soon as I can.
marzipan-msg      (53K) 10/10/01    Use of marzipan (almond paste) in
sotelties.
http://www.florilegium.org/files/FOOD-SWEETS/marzipan-msg.html

Although, it sounds like you may have this marzipan stuff down
pretty well.

Stefan li Rous