[Sca-cooks] Strawberries and Snow

[Huette von Ahrens]

Sorry, Aoife, but I did this "marriage" in 1981 for
the Coronation Banquet of Adrian I and Shirleah, in
Caid.  I called it "A Dishe Full of Strawberrie
Snowe". In fact, this was the dish that I was working
on when several different messengers from the outgoing
King
and Queen, Armand I and Diana I, came into the kitchen
and asked me to attend them in Court.  I kept refusing
because I was way too busy.  Finally, a friend came in
and promised me that I would enjoy what was happening
in Court and promised to continue beating the egg
whites while I was gone.  I went in to Court and was
given my Laurel.  My friend was right.  I did enjoy
what was happening in Court.

I hope you have good fortune with your feast.

Huette

--- Lis <liontamr at ptd.net> wrote:
> I'm probably not the first person to marry these two
> dishes, but really, you
> simply must try this. Incredible. Thanks for those
> who helped me locate the
> Snow recipe.
>
> A Dish of Snow with French Wafers (Gloning, 16th
> cent. A Proper Neue Book of
> Cokery)
>
> To make  dyschefull of Snowe:
> Take a pottel of swete thycke creame and the whytes
> of eyghte egges, and
> beate them altogether wyth a spone, then putte them
> in youre creame and a
> saucerful of Rosewater, and a dyshe full of
> Sugerwyth all, then take a stick
> and make it cleane, and than cutte it in the ende
> foure squsre, and therwith
> beate all the aforesayde thynges together, and as
> ever it ryseth takeit of
> and put it into a Collaunder, this done take one
> apple and set it in the
> myddes of it, and a thick bushe of Rosemary, and set
> it in the myddes of the
> platter, then cast your Snowe uppon the Rosemary and
> fyll your platter
> therwith. And yf you have wafers cast some in wyth
> all and thus serve them
> forthe.
>
> Make the snow as directed (my proportions: 1 pint
> extra-heavy whipping
> cream, whipped, 4 egg whites whipped semi-stiff, 1/2
> cup sugar, and having
> no Rosewater I omitted it, but it would have
> imporoved the dish. Fold all
> those ingredients together). Omit the rosemary bush
> and apple, and reserve
> the wafers (I had shortbread, not exactly wafers,
> but it worked great,
> luscious soaked in the strawberry wine and used as a
> dipper to eat the
> dish). Refrigerate the snow, covered. Then Make the
> following recipe
> omitting the crust of the tarte:
>
> To Make a tarte of Strawberries. (Dawson, 1596. The
> Good Huswife's Jewel)
>
> Wash your strawberries, and put them into your
> Tarte, and season them with
> suger, cynamon and Ginger, and put in a littl red
> wine into them.
>
> I used 2 qts strawberries and about 1 cup red wine
> (a good burgundy)and 1/4
> cup sugar, 1/2 tsp cinnamon and 1/4 tsp powdered
> ginger. The strawberries
> are better if kept for several hours in the red wine
> mixture before use. The
> snow will keep for several hours, covered, in the
> refrigerator.
>
> When ready to serve, mound the snow into the deep
> platter or large shallow
> bowl,  and then surround the edges with the
> strawberry mixture.Poke the
> wafers around the edges and serve immediately.
>
> This makes more than enough to serve 8, and they
> came back later
> specifically to clean off the platter when I wasn't
> looking, using the
> remaining cookies to soak up the red
> strawberry-and-spice wine sauce. A huge
> success!
>
> Enjoy, but please don't serve this at a feast before
> Memorial Day Weekend,
> as that's when I'm unveiling this dish.
>
> Cheers
>
> Aoife
>
>
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=====
Blessed are they who can laugh at themselves for they
shall never cease to be amused.

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