[Sca-cooks] FW: Champagne Truffles Revisited

[kingstaste at mindspring.com]

-----Original Message-----
From: JeanTyl2 at aol.com [mailto:JeanTyl2 at aol.com]
Sent: Thursday, April 22, 2004 7:37 PM
To: kingstaste at mindspring.com
Subject: Re: Champagne Truffles Revisited


Christianna, Thank you for the lovely basketful of compliments.  The 7 hour
feast with unending food, well, hmmm.  I did do one that was a bit over long
and it was full of good food that did not stop.  But the one with chocolate
and cinnamon "meat balls" which I think were called Hedgehogs (because of
the slivers of almonds stuck in them), was done by Mistress Katlin.  The
very Mistress Katlin with whom I was often confused.  She being in the
Byzantine T-tunic and I being in the Saxon T-tunic.  I did eventually stop
embroidering that one gown and moved on to embroider others.  I am now
working on a new one covered in a bunch of beads as well as thread.

It is interesting to know that the champagne truffles engender pretty much
the same opinion; interesting.  My question to the person who made gooey
ones, did you cook down the champagne to 1/4 cup?  An entire bottle of
champagne cooked down to 1/4 cup is a thick syrup.  That is about the
quantity of cordial that I put into a batch of truffles so I made no
adjustment and the texture was right.

blessings,  AEthelwynn