[Sca-cooks] Sugarplums or Hais?

K C Francis katiracook at hotmail.com
Tue Dec 8 13:37:10 PST 2009

I had the very same thoughts!  I make them most every year.  I use almonds, pistachios, dates, bread crumbs, and butter for the ground mixture, then roll in superfine sugar.  It won a 'snack foods' cooking competition that was judged with the brewing competition.  Think 'beer nuts'.  I love Alton!



> From: kingstaste at comcast.net
> To: sca-cooks at lists.ansteorra.org
> Date: Sun, 6 Dec 2009 15:05:25 -0500
> Subject: [Sca-cooks] Sugarplums or Hais?
> I just caught the last few minutes of Alton Brown's new Christmas show,
> featuring roasted duck, stuffing, and sugarplums. (One of my students is
> Tiny Tim). Watching the recipe he makes for SugarPlums, I am struck at just
> how similar they are to Hais. He uses almonds, prunes, apricots and dates
> in a food processor, then mixes that with honey, fine sugar, spices and
> rolls the whole thing up into balls, then rolls in more sugar. When I make
> Hais, I use almonds and pistachios, dates and sugar, sometimes with other
> spices and sometimes not. They are a bit hit at Pennsic. Are we looking at
> this form of sugar plums being a direct descendant of the Middle Eastern
> hais balls?
> Christianna
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