[Sca-cooks] Dessert board

[Anne-Marie Rousseau]

one of my favorite "perioide" desserts is to make up "cherries in snow" and serve 
it on pound cake or else sweet almond rice pudding (make arborio with almond milk 
and a fair amt of sugar)

cherries in snow is based on the idea of cooking fruit in red wine spice syrup (a 
la wardyns in syrop) and serving with "snow", ie whipped cream. I usually use 
canned tart pie cherries. its very very good :)

lay a base of pound cake, heap on cherries (oh darn, cherry juice gets soaked up) 
and then make a mountain of whipped cream. decorate with little rosemary "trees"

the almond rice pudding in the Redon Medieval Kitchen book is also a good base for 
the cherries. we eat it for breakfast sometimes :)


enjoy!
--AM



On Fri Jul 28  9:47 , 'Michael Gunter' <countgunthar at hotmail.com> sent:

>This weekend at our kingdom's Queen's Champion tournament, Countess
>Regina Morningstar is hosting a dessert board for the populace.
>I just heard about this yesterday so I haven't really done any research
>on any recipes. The desserts don't have to be period.
>
>I'm currently thinking of doing a peach bread pudding made with coissant
>and a Calvados Brandy Sauce.
>I know this isn't period but I want to try it. Although I am curious that 
>I've
>never found a period bread pudding recipe. This struck me as kind of strange
>considering the love of bread dishes and custards. Have I missed a bread
>recipe someplace?
>
>I'm also thinking of making just a nice custard which IS period but I
>figure other folk will be bringing some kind of cream brulee variant.
>
>Any other suggestions on a nice dessert? I'd do the research but I'm kind
>of busy at work and just being lazy. Besides, I think a discussion on period
>and non-period sweet dishes would be fun.
>
>Gunthar
>
>
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