[Sca-cooks] Late Italian feast

[Robin Carroll-Mann]

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