[Sca-cooks] Torta de Cerase

[Daniel Myers]

On Wednesday, December 18, 2002, at 10:13 AM, Mark Calderwood wrote:
>
> Original- Cuoco Napoletano (recipe 137)
> Get red cherries or the darkest available, remove the pit and grind in
> a
> mortar; then get red roses and crush them well- I mean the petals
> alone-
> with a knife, get a little new and old cheese with a reasonable amount
> of
> spices, cinnamon and good ginger with a little pepper and sugar, and
> mix
> everything together, adding in six eggs; make a pastry crust for the
> pan
> with half a pound of butter and set it to cook giving it moderate fire;
> when it is cooked, put on sugar and rosewater.

[snip]

> Has anyone else had a go at these tarts, I'd be interested to compare
> redactions...

This is one of my favorites.  The version I make is online at
http://www.medievalcookery.com/recipes/cherrytorte.html

Like you, I also cut the number of eggs down to three (six seemed like
way too many).  How did the cheddar affect the flavor?  I keep thinking
that it'd make the tart too savory to be a good dessert.

While I was experimenting with this recipe I tried making it with dried
cherries and the tart ended up with a very "raisins & spice" sort of
flavor.

- Doc


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  Edouard Halidai  (Daniel Myers)
  http://www.medievalcookery.com/
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