[Sca-cooks] Coffin Construction

[V A]

Always happy to help. :-)  I'm glad to hear the recipe came out so well -- I
think the vinegar/sweet grape combination is a good approach.

Good luck, again, with the feast!  I'm sure it will turn out splendidly, and
I hope you post your final menu and recipe notes here when it's all done and
you've recovered...


Vittoria

On Mon, May 5, 2008 at 7:51 PM, Barbara Benson <voxeight at gmail.com> wrote:

>
> I had already done a redaction, but upon seeing your post I did it all
> over again. I looked for the Sour Grape juice that someone suggested
> but could not find it. I really cannot go the lemon route because my
> pork dish is cooked in OJ and I do not want to have two citrus-y meats
> (there are some citrus allergies in our area). So I kept the regular
> old green grapes that I was working with in the mix for their texture
> and added some white wine vinegar and a pinch of sugar to add some
> sweet/sour flavor.
>
> I must say it came out lovely, and much better than my last attempt. I
> decided to eliminate the coffin altogether and cooked it in a pan
> tightly covered with Aluminum foil - I am guessing it had pretty much
> the same effect. If I had more time (the feast is 6 days away) I would
> love to try it with the coffin and see how things differ - but c'est
> la vie!
>
> Thank you so much for your input - it made my dish much better tasting
> and closer to period.
>
> Ciao!
>
> --
> Serena da Riva
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