[Sca-cooks] Barm Brack

[Stefan li Rous]

Phlip replied to my question about peeling raisins with:
> >> 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?

Huh? "1 c candied lemon peel". So? I must be missing something, but 
what do candied lemon peels have to do with peeling raisins? Take some 
of the candied lemon peel, lick them and make your fingers sticky 
enough to handle the grapes easier? :-)

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

--------
THLord Stefan li Rous    Barony of Bryn Gwlad    Kingdom of Ansteorra
    Mark S. Harris           Austin, Texas          
StefanliRous at austin.rr.com
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