[Sca-cooks] Question regarding canisiones...

[Laura C. Minnick]

At 09:29 AM 10/27/03 -0700, you wrote:
>
>
>Through a long and complicated set of circumstances, I find myself looking 
>for a recipe that looks vaguely log-like for the dessert course of an 
>illusion feast.  The feast itself (our Barony's Midwinter) is mid-16th 
>century French, and I hit upon Duke Cariadoc's redaction of "the pastry that 
>they call canisiones" from Platina as being reasonably appropriate.  
>However, the desserts are already going to feature quite a bit of marzipan, 
>so I was wondering:  Would it be appropriate to use anything else besides 
>rosewater and almonds as the flavoring?  Is anyone aware of a similar 
>recipe, maybe in Martino or Epulario, with a different filling?

Yum. I love those things! I don't remember if it is textually supported,
but I have done them with pistachios, hazelnuts, even with a fig filling. I
think the form lends itself well to interesting fillings.

My twa pence,
'Lainie
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"I'm the Wife of Bath, but you may call me Bubbles!"