[Sca-cooks] "pound your Canadian"

[Sue Clemenger]

Why oh why does this thread subject keep striking me as a pickup line a
hockey player might use? ;o)
--Maire, running for the Rock....
----- Original Message -----
From: "Denise Wolff" <scadian at hotmail.com>
To: <sca-cooks at ansteorra.org>
Sent: Tuesday, February 28, 2006 8:32 AM
Subject: RE: [Sca-cooks] "pound your Canadian"


> 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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>
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