[Sca-cooks] Almond Milk Question

[Adele de Maisieres]

SilverR0se at aol.com wrote:

>I will be celebrating my 25th Anniversary in the SCA this Novemeber and, 
>ideally, I want to prepare a more-or-less authentic feast for my household. 
>
>It is still in the very preliminary stages at this point, but the "cooking in 
>advance" notes and advice posted here in the last few weeks makes me think I 
>can pull it off.
>
>The menu will be built around a St. Martin's Day (Nov. 11) theme with roast 
>goose (got a great deal on one over Easter) and roast pork and other autumnal 
>foods.
>
>No matter what dishes I finally choose, it is obvious that I am going to need 
>a great deal of almond milk. My question is, does it freeze well so I can be 
>making batches all summer long) or should I just make a huge batch as I need 
>it? 
>  
>

I've never frozen it, so I'm not sure, but if you can assign a kitchen 
hand to making almond milk on the morning of the event, you should be 
fine.  (I recommend a sturdy food processor and plain blanched almonds).

-- 
Adele de Maisieres

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Habeo metrum - musicamque,
hominem meam. Expectat alium quid?
-Georgeus Gershwinus
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