[Sca-cooks] "pound your Canadian"

[Denise Wolff]

THANK YOU!!!





"The greatest way to live with honor in this world is to be what we pretend 
to be." ~ Socrates

"Behavior is a mirror in which every one displays his own image."  ~ Goethe





>From: Sandra Kisner <sjk3 at cornell.edu>
>Reply-To: Cooks within the SCA <sca-cooks at ansteorra.org>
>To: Cooks within the SCA <sca-cooks at ansteorra.org>
>Subject: [Sca-cooks] "pound your Canadian"
>Date: Tue, 28 Feb 2006 10:25:59 -0500
>
>I hope this hasn't passed off the radar (or been answered off-line).  I had 
>asked a Canadian writer, who passed the question on to various others, and 
>we may have come up with the answer.  Here's the relevant part, and a 
>recipe that seems to corroborate it.
>
>>William Coles, a herbalist, in his 1657 book Adam in Eden describes 3 
>>types
>>of potato:
>>
>>The Virginian (nothing to do with Trampus and his mates) Potato which is 
>>the
>>common potato.
>>The Spanish Potato which is the sweet-potato, and The Canadian Potato 
>>which
>>is the Jerusalem Artichoke.
>>
>>In some of the early receipts (18th century spelling of "recipe"), you 
>>will
>>find phrases like "pound your Canada" - which is referring to the 
>>Jerusalem
>>Artichoke.
>>***
>>
>>A google of "Jerusalem Artichoke" and "Canadian Potato" comes up with
>>several sites that agree that the two are synonymous.
>
>and
>
>>In fact (he said, because he doesn't want to get back to his REAL 
>>writing),
>>I found this modern recipe for Jerusalem Artichoke/lemon thyme crème 
>>brulee
>>that's not too far removed from the one Marie passed along:
>>
>>  Servings: 6
>>Level of difficulty: Intermediate
>>Preparation Time: 20 minutes
>>Cooking Time: 30 minutes
>>
>>Ingredients
>>For the artichokes
>>500g Jerusalem artichokes
>>50g unsalted butter
>>50g caster sugar
>>2 vanilla pods, split, seeds removed
>>100ml Milk
>>
>>For the crème brulee
>>8 egg yolks
>>120g caster sugar
>>500ml double cream
>>2 tsp lemon thyme leaves
>>2-4 tsp demerara sugar
>>
>>Method
>>1. Peel and thinly slice the artichokes. Melt the butter in a saucepan, 
>>and
>>add the artichokes. Cook, over a low heat until golden, before adding the
>>sugar and vanilla seeds.
>>
>>2. Cook for about 10 minutes until the artichokes are caramelised. Pour in
>>the milk and simmer for about15 minutes ­ until the artichokes are really
>>soft. Mash, and push the artichokes and cooking liquid through a fine 
>>sieve
>>­ you should have a smooth puree. Set aside.
>>
>>3. Whisk the yolks and sugar until pale and creamy. Bring the cream and
>>lemon thyme to the boil, and pour the hot liquid onto the egg mixture.
>>Whisk, to combine everything together and add the artichoke puree.
>>
>>4. Preheat the oven to 150C/gas 1. Line a roasting tin with a tea towel -
>>this stops the ramekins from moving around and holds them in place when 
>>you
>>carry the tin to the oven.
>>
>>5. Fill 6 ramekins (each with a capacity to hold 125ml liquid) to the brim
>>with custard and place in the roasting tin. Fill the tin with enough hot
>>water to reach two-thirds of the way up the sides of each ramekin. Loosely
>>cover with foil and cook for about 20 minutes, until the custard is just
>>set.
>>
>>6. Remove the ramekins from the water and leave to cool. Refrigerate for 3
>>hours, or preferably overnight.
>>
>>7. Sprinkle each brûlée with a teaspoon or two of Demerara sugar. 
>>Caramelise
>>the sugar with a blowtorch, or place the ramekins under a hot grill, for a
>>minute. Cool slightly before serving. This dessert goes well with parsnip
>>ice cream.
>
>Hope this helps!
>
>Sandra
>
>
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