[Sca-cooks] Special diet friendly sweets - the results

[Susan Lin]

>
> I have a LOT leftover however, and can't eat a whole lot of it myself,
> being pregnant.


I think you could maybe freeze this and it would defrost well.


> Just curious -- has anyone tried this recipe using beet tops?  (I"m pretty
> well convinced that's what "bleeta" is in this recipe). I haven't been able
> to get my hands on a good fresh quantity to try (haven't grown beets in
> years).
>

last year I grew beets just for the greens (I'm not particularly fond of
beets although I am trying).  I have not tried the recipe but I might this
year since I will have some time to play with recipes and cooking
techniques.  I am not scheduled to cook for any other events this year
except to help GwenCat as she asked for Their Royal Highnesses when they
step up in May.

shoshanna


On Mon, Mar 30, 2009 at 2:04 PM, Amy Cooper <amy.s.cooper at gmail.com> wrote:

> Greetings to the list!
>
> I think, in the end, my cooking for dinner yesterday was pretty
> successful. The torta bolognese tasted quite nice - I was able to find
> red swiss chard in the grocery store. The main problem I had with the
> dish was I didn't think to dry the chard and parsley well before
> blitzing them in the food processor, so the filling was very thin at
> first. I also forgot to add the saffron and the butter, so it was
> seasoned with just salt, pepper, and marjoram. One taster did think a
> little under-salted, but to each his own! To fix the viscosity of the
> filling, I added a few tablespoons or so of regular flour and blitzed
> into the mixture. I would have preferred to use more cream cheese, but
> didn't have any more in the house. I used pre-bought pie shells, and
> completely made the top crust ugly when flipping it onto the filled
> pie, but the filling rose quite a bit, too, and shattered the top
> crust. Not the prettiest, but tasted fine. I think next time I may try
> making my own pastry (maybe) and using my springform pan, so I get
> more volume available for the filling.
>
> For the compote, I used figs, chopped dates, dried cherries, dried
> apples (snipped with scissors), currants and a LOT of red wine. I
> simmered the figs for almost a half hour in just about enough wine to
> cover, then used an immersion blender to make a paste. That then went
> into a saucepot with the rest of the fruit, the rest of the wine, and
> the spices. I used a lot of cloves, a good bit of mace, some allspice
> (to sub for cubebs), cracked ginger (from Penzey's), and some black
> pepper. It took a lot of simmering and more spices added to get it to
> the point where my lord husband tasted fruit and spice rather than raw
> wine. This was well received by the special-diet folks, and others in
> the shire with sophisticated palates. I have a LOT leftover however,
> and can't eat a whole lot of it myself, being pregnant. A couple of
> bites, and all I taste is the wine. I was told it went very well as a
> "sauce" for the roast pork that someone else brought.
>
> I couldn't find vegan-friendly wonton wrappers in town, so I did end
> up using the fried lozenges recipe from To Take a Thousand Eggs. My
> lord husband helped a lot - he's the bread baker of the two of us, and
> better with dough than I am. We made a double batch, and found it
> needed a lot more water than expected. He mixed it by hand, but we
> were able to use the kitchenaid to knead it. It fried up very well and
> puffy (almost pita-chip-ish) in olive oil, and I polished off the
> little bit of leftovers while watching TV after we got home.
> Definitely a recipe I'll make again!
>
> Thanks so much to the list for all your help with this :-) Next feast,
> I may try some of the almond-milk recipes for the special diet folks,
> but using rice milk instead. And the torta bolognese will DEFNITELY be
> made again. Even the teenagers liked it!
>
> Ilsebet
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