[Sca-cooks] 12th Night Gift Baskets
Stefan li Rous
StefanliRous at austin.rr.com
Sat Dec 2 00:48:28 PST 2006
Renata suggested:
<<< I've made sugar plums (see the Floriligium for my article on how)
and
you'll need to start them soon to be ready in January. >>>
Sugarplums-art (19K) 7/15/98 "Visions of Sugarplums" by Mistress
Renata Kestryl of Highwynds.
http://www.florilegium.org/files/FOOD-SWEETS/Sugarplums-art.html
<<< I've candied chesnuts and
other nuts using not-quite-authentic recipes. >>>
candied Chestnuts? Maybe the sugar penetrates further tan I would
expect. At first thought this sounds like it would be a lot of meally
taste surrounded by a sweet coating. Do you boil or bake the
chestnuts first before cooking on the sugar syrup? Do you peel the
chestnuts first? Something to try the next time I see some chestnuts
in the store.
<<< Lately tho I've been giving spices - either supplies of hard-to-find
ones or various spice mixtures. The Medieval Kitchen has recipes,
along with
(I think) Scully's Early French Cuisine. I've also made my own. >>>
Also in this file:
spice-mixes-msg (90K) 9/17/06 Period spice mixtures. Poudre
Forte, Douce.
http://www.florilegium.org/files/PLANTS/spice-mixes-msg.html
Stefan
--------
THLord Stefan li Rous Barony of Bryn Gwlad Kingdom of Ansteorra
Mark S. Harris Austin, Texas
StefanliRous at austin.rr.com
**** See Stefan's Florilegium files at: http://www.florilegium.org ****
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