[Sca-cooks] OOP: Frozen sauces

[Patrick Levesque]

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