[Sca-cooks] Barm Brack

[Phlip]

Ene bichizh ogsen baina shuu...

> > Soften the raisins and peel in warm water and drain thoroughly.
> Huh? *Peel* the raisins?
>
> How do you do this? It seems like it would be difficult and/or after
> the skin is removed, that there wouldn't be much left.

Stefan, love, what is the second ingredient?

I'll even leave the recipe at the bottom, instead of snipping it, as is my
wont...

Saint Phlip,
CoD

"When in doubt, heat it up and hit it with a hammer."
 Blacksmith's credo.

 If it walks like a duck, and quacks like a duck, it is probably not a
cat.

Never a horse that cain't be rode,
And never a rider who cain't be throwed....

----- Original Message ----- 
From: "Stefan li Rous" <StefanliRous at austin.rr.com>
To: "SCA-Cooks maillist SCA-Cooks" <SCA-Cooks at ansteorra.org>
Sent: Wednesday, September 29, 2004 2:00 AM
Subject: [Sca-cooks] Barm Brack


> Morgana replied to me with her Barm Brack recipe:
> > OK, here's the recipe, liberated from Nick Malgieri's "How to Bake"
> Thanks, Morgana. It sound interesting.
>
> However, I have one question:
> > dough:
> > 1 1/2 c raisins
> > 1 c candied lemon peel
> > 6 Tbl unsalted butter
> > 1/3 c sugar
> > 1 tsp salt
> > 1/2 tsp cinnamon
> > 1/4 tsp nutmeg
> > 1/4 tsp cloves
> > 2 eggs
> > 3 c flour
> >
>
> I have peeled grapes before, but this seems more difficult since the
> insides wouldn't be as firm as for a grape and would seem likely to
> stick to the skin. But I've never even thought of this before, much
> less tried it. Perhaps I'm missing something.
>
> Maybe you can just squirt the insides out?
>
> Stefan