[Sca-cooks] Re: Mace and Must Substitute

[Louise Smithson]

I was in one of the local hallal markets <snip>
And i have bought Near Eastern sesame oil. It's cheaper, but no where 
near as good as what i get at the health food store. 
<snip>
First, they had packages of whole mace!
<snip>
Second, i noticed bottles of "grape molasses" next to the bottles of 
"pomegranate molasses". 
<sniP.
So, anyway, anyone needing must for Greco-Roman or other cuisine, try 
your local Near Eastern market for "grape molasses" - or just soak 
raisins in water, squeeze 'em good, and use the liquid.

Another Helpful Hint from
Anahita


The difference between the sesame oils may be one of preparation.  The oriental sesame oil (dark) tends to be from toasted sesame seeds, while that from the middle east tends to be from raw sesame oils.  Thus leading to a completely different taste experience.  
Mace can be used ground anywhere you use nutmeg, it has a similar flavor, mostly because it is the outer casing of the nutmeg.  It is also commonly used in pickling recipes in the UK. 
I have used the grape molasses sucessfully in feast situations to substitute for grape must, it adds a sweet grape flavor without the cost.  It isn't identical as it is far more concentrated than grape must and hasn't been aged.  But it makes a good substitute.  Add some to your pot roast next time you make some, it also goes great in beef or venison stews.  Here is a recipe from scappi for just that dish.

Beef stew in the German style. Recipe 12 Chapter 2 Scappi

Take the loin from a fat animal and take the part of the muscle from the shoulder and the fat with it. And clean it from the nerves and skin and wash it with wine, vinegar and water and put it into a stewing pot with pepper, cinnamon, cloves, nutmeg and ginger. Add pieces of ham or pork jowl that aren’t rancid. Pass the wash liquid through a sieve and add it to the pot along with some grape must. After it has rested for four hours in this marinade cover the pot and seal it with pastry and let it cook very slowly for two hours. And when it is nearly cooked add raisins and cherries and let it finish cooking. When it is cooked it should be served hot with the same sauce above. One can also cook with this whole onions that have first been roasted on the grill or parboiled in water. In the same way you can prepare the tip of the breast and the shoulder and the leg of the said animal after you have cut it in more pieces. With this dish in the winter one can also cook quail, pheasant and
 other wild birds. 



(Note: this recipe originally calls for beef as the meat, however the recipe for venison states that it may be cooked in whatever way is appropriate for beef).

 

Recipe

Ingredients

1 lb venison round steak

1 teaspoon spice blend from Scappi (consists of cinnamon, cloves, nutmeg, ginger, grains of paradise, saffron and sugar)

1 teaspoon salt.

1/2 cup white wine

1/2 cup water

1/4 cup red wine vinegar

1/4 cup grape must

1 onion

1 ounce each currants and cherries 

Method

Make the marinade by blending the spices and liquid ingredients. Put the venison to marinade for at least one hour. Meanwhile slice and parboil the onions. Put all ingredients except the dried fruit into a heavy bottomed pan and cook on a low flame for 1 1/2 hours. Add the dried fruit and cook for a further 10 minutes. Allow to cool in the juice then reduce the stock to thicken. Serve warm. 

Beef stew in the German style. Recipe 12 Chapter 2 Scappi

Take the loin from a fat animal and take the part of the muscle from the shoulder and the fat with it. And clean it from the nerves and skin and wash it with wine, vinegar and water and put it into a stewing pot with pepper, cinnamon, cloves, nutmeg and ginger. Add pieces of ham or pork jowl that aren’t rancid. Pass the wash liquid through a sieve and add it to the pot along with some grape must. After it has rested for four hours in this marinade cover the pot and seal it with pastry and let it cook very slowly for two hours. And when it is nearly cooked add raisins and cherries and let it finish cooking. When it is cooked it should be served hot with the same sauce above. One can also cook with this whole onions that have first been roasted on the grill or parboiled in water. In the same way you can prepare the tip of the breast and the shoulder and the leg of the said animal after you have cut it in more pieces. With this dish in the winter one can also cook quail, pheasant and
 other wild birds. 



(Note: this recipe originally calls for beef as the meat, however the recipe for venison states that it may be cooked in whatever way is appropriate for beef).

 

Recipe

Ingredients
1 lb venison round steak
1 teaspoon spice blend from Scappi (consists of cinnamon, cloves, nutmeg, ginger, grains of paradise, saffron and sugar)
1 teaspoon salt.
1/2 cup white wine
1/2 cup water
1/4 cup red wine vinegar
1/4 cup grape must
1 onion
1 ounce each currants and cherries 

Method

Make the marinade by blending the spices and liquid ingredients. Put the venison to marinade for at least one hour. Meanwhile slice and parboil the onions. Put all ingredients except the dried fruit into a heavy bottomed pan and cook on a low flame for 1 1/2 hours. Add the dried fruit and cook for a further 10 minutes. Allow to cool in the juice then reduce the stock to thicken. Serve warm. 


		
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