[Sca-cooks] Marzipan sauce anyone? (was Re: An Evil Thought- Excercise in Intelligence)

[Generys ferch Ednuyed]

It was nice, and I wish I could have stayed Sunday - but our tent
practically collapsed, so we escaped to the house of some friends of ours in
Tir-y-Don (note to self, I should introduce you at some point - Yevin is
quite a cook himself). Unforuntately, I won't be at University <pout pout
pout> - I have to leave on a trip for work at a ridiculously early time Sun.
morning, and that's just too much of a drive to daytrip...

Generys

> -----Original Message-----
> From: sca-cooks-admin at ansteorra.org [mailto:sca-cooks-admin at ansteorra.org]
> On Behalf Of Olwen the Odd
> Sent: Friday, May 30, 2003 11:27 AM
> To: sca-cooks at ansteorra.org
>
> Perhaps I will pick up some chicken and toss it in the oven before I go.
> Good suggestion.  Thanks Generys.  BTW, it was very nice to spend a bit of
> time with you at Sapphire.  Too bad the weather was not the best, we could
> have spent some time on Sunday together as well.  Are you coming up for
> University?
> Olwen
>
> >Well, not necessarily - there's a recipe in A Medieval Kitchen, that I
> >can't
> >remember the original attribution of, but it's chicken sautéed with
> onions,
> >and then sauced with almond milk made with pomegranate juice.  *If* you
> use
> >the bottled pomegranate juice, as opposed to trying to get our own out of
> a
> >fruit, you get a sauce that's a nice lavender color.  (otherwise, yes,
> it's
> >a nasty color.) This sounds somewhat similar... and yummy. So I might
> >consider bringing a rotisserie chicken or something as well as the fruit.
> >
> >Generys
> >
> > > I'll make up a bit tonight and take it to fighter practice to see what
> > > folks
> > > think.  I was going to bring some apples and a a pineapple along too.
> > > Sounds like it may do well with the apples but not the pineapple.  I
> >will
> > > certainly be an ugly colour.
> > > Olwen
> > >
> > > >Nope.  The only other thing related to this recipe was a note Scully
> > > >made that it was pretty much unique among cookbooks from that time,
> and
> > > >that it would be a sweet and sour sort of sauce.
> > > >
> > > >
> > > >On Friday, May 30, 2003, at 08:27 AM, Sue Clemenger wrote:
> > > >
> > > >>Yum!
> > > >>Does it offer suggestions as to what it would be best served with?
> > > >>--maire, marzipan lover
> > > >>
> > > >>Daniel Myers wrote:
> > > >>>
> > > >>>On Thursday, May 29, 2003, at 10:33 PM, Susan Fox-Davis wrote:
> > > >>>>
> > > >>>>You can't really sauce marzipan, it would dissolve.
> > > >>>>I bet she would try though.  Maybe run the marzipan through
> > > >>>>a Play-Doh Fun Factory [extruder toy for pseudo-clay] maybe?
> > > >>>
> > > >>>Funny, but I just stumbled across the recipe below earlier this
> > > >>>evening.
> > > >>>
> > > >>>[111.]  Sapore de marzapane.  Piglia quatro dita de marzapane he
> > > >>>pistalo cum uno poco de zenzaro bono, poi distempara cum suco de
> > > >>>limoni
> > > >>>he de granate dolce he forte; he sera bono sapore.
> > > >>>
> > > >>>(Marzipan Sauce.  Get four fingers of marzipan, grind it up with a
> > > >>>little good ginger and distemper it with lemon juice and strong,
> >sweet
> > > >>>pomegranate juice.  This is a good sauce.)
> > > >>>
> > > >>>The Neapolitan Recipe Collection: Cuoco Napoletano
> > > >>>Terence Scully, (trans.)
> > > >>>University of Michigan Press
> > > >>>ISBN: 0-472-10972-3
> > > >>>
> > > >>>- Doc
>
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