[Sca-cooks] Marzipan creations, like onions...

[Amanda Whiteley]

A lot of cake decorating supply places, especially those specializing in
wedding cake supplies, supply almond paste for a quick and dirty start on
marzipan.  Here in Winnipeg, I just trot down the road to Evelyn's.  Come to
12th night, Pix, and I'll give you a tour! :-)

Sian

----- Original Message -----
From: "Pixel, Goddess and Queen" <pixel at hundred-acre-wood.com>
To: <sca-cooks at ansteorra.org>
Sent: Wednesday, October 17, 2001 8:41 PM
Subject: Re: [Sca-cooks] Marzipan creations, like onions...


> On Wed, 17 Oct 2001 XvLoverCrimvX at aol.com wrote:
>
> > In a message dated 10/17/01 9:57:38 AM Eastern Daylight Time,
> > olwentheodd at hotmail.com writes:
> >
> > > Misha's Mission to Marzipan?  You've gone bonks havent' you.  Do you
HAVE
> > >  any marzipan?  Do you WANT some?  Address please.
> > >  Olwen
> >
> > I have a recipe for Marzipan in a book called Fabulous Feasts:Medieval
> > Cookery and Ceremony by Madeleine Cosman. I would LOVE some marzipan so
I
> > could taste it and get an idea of what it tastes and looks like before I
> > *attempt* (yes, ATTEMPT) to do marzipan. Address (dont stalk me. Yes,
Master
> > Chirhart, i'm talking to you)
> > Mike (or Michael) Gray
> > Misha Grigorov (So my momma knows its SCA related)
> > 2997 Quail Roost Dr (See! A street with food content :) )
> > Glen Allen, Va 23059
> >
> > Misha
> > Who will haunt you with bad food if you try to poison me :)
>
>
> You've had sweet rolls with almond goo in them? Kind of like that. Sweet
> and almond-y, with just a faint hint of roses.
>
> If you don't feel like trying to kill a KitchenAid (I burned out the fuse
> on one once) you can knead the almond paste and the sugar together with
> your hands (equal weights almond paste and icing sugar, with a bit of
> rosewater in that great medieval measure called "some" which is usually
> about a half to a whole teaspoon per pound of paste), start working
> the almond paste first so it's soft when you add the sugar. Grandpa always
> stored his fondant and the almond paste on the unheated back porch--cold
> fondant and cold almond paste is *not* fun to knead. Depending on the kind
> you get, it may be kind of hard with a tendency to crumble when it's
> cold. Some varieties of paste may be softer.
>
> If you are kneading it by hand, you'll want some sort of scraper when it
> inevitably sticks to the table/counter/pastry board/marble slab/generic
> kneading surface. Just keep mushing it together until it's all smooth and
> uniform, not streaky with unmixed sugar and paste.
>
> Once it's mixed thoroughly, then you can add your color if that's what
> you're doing, gradually in small amounts as Olwen has already said. If you
> get pre-mixed from Olwen, you'll just have to color and shape it. I can
> give you directions to make fruits, if you like, which is a traditional
> thing to do with marzipan. And potatoes, which although not fruits,
> are dead easy. The only thing easier, not counting mixing in the color,
> are oranges.
>
>
> Sheesh. Now I'm going to have to see where I can get almond paste. Olwen,
> this is *your* fault. ;-)
>
>
> Margaret
>
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