[Sca-cooks] OOP: Frozen sauces

Cat Dancer pixel at hundred-acre-wood.com
Thu Jun 1 08:05:43 PDT 2006


> As in, frozen when you serve them.
>
> I regularly host dinner with a few SCA friends, where I generally pre-test
> feast recipes and everybody else brings something along just for the fun of
> it. However, since I don't have any feast scheduled for a little while, I
> figured I could do something a bit more recent for our next get together.
>
> I'm toying around with the notion of topping meat roasts with a frozen fruit
> sauce of some kind (right now, I'm thinking blueberry, cilantro and fresh
> ginger, but that could change).
>
> I'd like it to have an interesting texture though. I figured boiling down,
> the blueberies with sugar to get a good syrup, adding cilantro and ginger,
> run it through the blender, freeze in ice-cube trays, and just before
> serving, pass the frozen sauce cubes in the blender again.
>
> Serve on the hot and smoking roast. (Don't know which kind yet - Lamb would
> be good). Maybe prepare a second, hot sauce from stock to pour on top of
> this one immediately.
>
> I've never worked with that kind of sauce before - any tips or ideas, or
> suggestions?
>
> Petru

If you're boiling down to get a syrup, you're not likely to get it to 
freeze solid. The best you'll get would be a freezer jam-like substance, I 
would think. But it would be a lot thicker than a room-temperature or hot 
sauce.

Margaret FitzWilliam




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