[Sca-cooks] Fruit and Meat
Sharon R. Saroff
sindara at pobox.com
Thu Aug 14 09:53:17 PDT 2008
Several years ago I did a period recipe for Tzimmis at Trial By
Fire. Tzimmis is a sweet meat dish the contains dried fruit, root
veggies and meat. The spicing is sweet. It is traditional to have
Tzimmis on Rosh Hoshanah and Sukkott. Another recipe I have used is
a mince pie that I made from a recipe for rabbit in one of Cariadoc's
cookbook's. The recipe noted that chicken could be substituted. I
have done chicken and I have done lamb. Putting it into a pie was my
idea. It has been a hit and can be served warm or cold. I will look
for the recipes and post them.
At 03:39 AM 8/14/2008, you wrote:
> Stefan wrote:
>> Dragon said:
>> > I think a large part of the problem is that people in the U.S. are
>> > acculturated to assume fruit = sweet = dessert while meat = not sweet
>> > = not dessert.
>Of course this type of binary thinking may be useful in computer
>programming ;-) but it doesn't take the grey areas of the real world
>> Some of this may be true. Can anyone give me a "dessert" dish that
>> *does* contain meat?
>> The only one I could think of is mincemeat pie, but I also believe
>> mincemeat pie doesn't actually contain any meat.
>Do you mean screamingly modern American? Or are you casting a wider net?
>There are several sweet dishes that include shredded chicken in both
>Medieval Europe (blancmange) and the Middle East
>The modern day Turks continue to make sweet dessert porridges that
>include shredded chicken.
>One SCA-period version is Pirinc Herise (the "c" is pronounced like
>an English "j", and the second word has three syllables), "pirinc"
>being Ottoman for "rice" and derived from Persian.
>Pirinch herisesi - Herise of rice.
>The art of preparing it is the following. Clean a fat chicken and
>place it on the fire, let it boil, and lift off the foam. When the
>blood comes out of the chicken, withdraw it from the fire, separate
>the breast/white, press it well to make it give off any liquid, and
>shred it with the fingernails to make threads. It is better to shred
>it while it is still tender (hot). Pass cleanly through a strainer
>the broth of the above-mentioned chicken to remove all foam. Clean
>the rice, wash it, soak it in the strained chicken broth, and place
>it on the cinders to keep it warm. Let it rest thus soaking until it
>absorbs the broth. When it is completely soaked, cook it with fresh
>milk, that it cooks as it should. Stir it with a ladle so that the
>bottom doesn't burn. Adjust its salt, that it is neither too much nor
>too little salted. Just before withdrawing it from the fire, add the
>sugar according to taste, so that the flavor is just right. Add next
>the shredded white chicken meat, mix it all together, and withdraw
>from the fire. Add a little clarified sweet butter and let it rest a
>little. Arrange it in dishes, sprinkle with rose water, dust with
>powdered sugar, and eat.
>------- Shirvani, folio 110 verso - 111 recto, 2nd half of 15th C.
>(translation mine, copyright 2006)
>And there's another dish, called Me'muniyye among Shirvani's recipes,
>which has a descendent in modern Turkey known as "chicken breast".
>The preparation of ma'muniyye.
>Sugar or white honey 400 dragmes, butter of milk 150 dragmes, rice
>flour washed, brayed, and passed through a sieve 350 dragmes. First
>place the butter in a pot, when the butter begins to boil add the
>rice flour, cook a little. Next add on top of the cooked flour, and
>while the pot remains on the fire, the honey from which one has
>lifted off the foam, the milk, the shredded breast of chicken, but
>add a little rose water to the honey. Cook it all on a gentle fire
>while stirring continually. Add as well a handful of brayed almonds.
>Leave to cook until the paste becomes granular and quite thick. Draw
>it from the fire. Take quantities equal to an egg, place them in
>molds in the form of a bowl, push well with a spoon so that the
>pieces wed the form, and next arrange them in a frying pan. Place it
>on the embers with a little oil and cause the pieces to fry, turning
>them until they are golden on all sides. Arrange them next on a
>plate, pour under and over them powdered sugar in quantity, brayed
>almonds, and rose water with musk. It is also possible to consume
>them without frying them.
>------- Shirvani, folio 121 recto - verso, 2nd half of 15th C.
>(translation mine, copyright 2006)
>I'm not really a porridge kind of guy, but i really want to make
>those Ma'muniyya. (yes, the spelling is inconsistent... it's shown up
>all three ways in several books)
>Of course, an Ottoman feast had savory dishes punctuated by sweet
>dishes throughout the meal. A particular sweet was the penultimate
>dish, followed by cooked sheep's heads and trotters, and sausage-like
>items, which formed the grand finale...
>As for modern sweets, the bacon-dark-chocolate bar i mentioned a
>while back, well, a number of chocolatiers are making variations on
>And there are all those recipes i posted a week or two ago featuring
>*BACON* (drool, drool)
>- Bacon Apple Caramels
>- Bacon-Gingerbread to make a house
>- Sweet Bacon Shortbread
>- Bacon Chocolate Fudge
>Urtatim (that's err-tah-TEEM)
>the persona formerly known as Anahita
>Sca-cooks mailing list
>Sca-cooks at lists.ansteorra.org
Sharon R. Saroff, M.S.Ed.
Special Education Consultant/Parent Advocate
info at mydisabilityresource.com
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