[Sca-cooks] Cranberries

[Elaine Koogler]

I frequently soak dried fruit in wine before using them in recipes...one
memorable one was a Japanese recipe that called for dried apricots that had
been reconstituted in sake.  MMMmmmmmmmm.  The apricots were wonderful, but
the apricot-infused sake was to die for!

Kiri

On Tue, Dec 2, 2008 at 4:24 PM, K C Francis <katiracook at hotmail.com> wrote:

>
> Your story tickled me!  I had an amazing carrot soup in a restaurant many
> years ago.  I asked the waiter if it was possible to get the recipe.  A few
> minutes later the chef came out and started with "first I puree OUR pickled
> carrots..."  I stopped him right there.  No way was I ever going to be able
> to recreate that incredible soup!
>
> Also, many years ago, I made a cordial using my last split of a late
> harvest wine.  It was well past its prime but still drinkable.  There were
> dried cherries in the recipe and I tasted them when I decanted the cordial.
>  Unlike most fruit used in cordial making, especially with vodka, the
> cherries were unbelievable!  I passed the jar and a fork around the fire one
> night.  The looks on people's faces.  I cried as I confessed that there
> could never be any more. Oh, and the cordial was very good too.
>
> Katira> From: kingstaste at comcast.net> To: sca-cooks at lists.ansteorra.org>
> Date: Sat, 29 Nov 2008 18:37:25 -0500> Subject: [Sca-cooks] Cranberries> >
> My cranberry and mixed fruit compote got an "It's to DIE FOR!">
> recommendation out of Santa Claus, so I'm pretty happy with it. Ended up>
> using a Pecan Cordial for the alcohol flavoring (because it was there -
> some> random leftover from an A&S competition or SCA party no doubt) and it
> in and> of itself was outstanding. > > I've been eating it on baked potato,
> gluten-free pancakes, rice porridge,> and in some wild rice I cooked up, not
> to mention on the turkey thighs I> cooked for my "leftovers". I haven't
> found anything yet it wasn't darned> tasty on. Unfortunately, it was a
> perfect storm sort of recipe, re-creating> it would depend on having the
> same ingredients hanging out in my fridge> again. And having that yummy
> liqueur. Although, chances of that are pretty> good, the blueberry brandy I
> thought I had was an SCA friend's creat
>  ion as> well, and I just ended up finding the Pecan instead. So there is
> no telling> what sort of interesting alcoholic thing I might have on my
> shelf at any> given time (I'm not much of a drinker, so they tend to hang
> out for a while> when I get them). > > Christianna> >
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