[Sca-cooks] Late Italian feast
rcmann4 at earthlink.net
Sun Feb 24 08:13:15 PST 2008
Nick Sasso wrote:
> When I use this recipe from Neapolitan Cusine, I just fall back on my old
> friend "poudre fourte" and call it a day. Generally the stronger spices
> are needed to stadnup to the sweet/sour/astringent of the pom juice.
> Definitely cinnamon, cassia, cloves and nutmeg. Also ginger, galangal,
> mace, grains, cubeb (last two kinda English, though).
> niccolo difrancesco
I'm sure that it's tasty, but I'd like to point out that the recipe
calls for "cloves and mild spices". If I was going to use a spice
mixture, I'd go for "poudre douce".
Brighid ni Chiarain
Barony of Settmour Swamp, East Kingdom
Robin Carroll-Mann *** rcmann4 at earthlink.net
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