[Sca-cooks] OT: Pairing food with beer
judith at ipstenu.org
Wed Oct 21 08:01:28 PDT 2009
>> On Wed, Oct 21, 2009 at 10:44 AM, Judith Epstein <judith at ipstenu.org>
>>>> I've been asked to bring a dish to the meal that will complement
>>>> of the beer...[snip]
On 21 Oct 2009, at 9:56 AM, Susan Lin wrote:
> I bought a cookbook that was recently discussed here where
> everything is
> made with almond flour. Maybe you could check back a couple months
> and see
> if you can find the name, which I can't remember.
> But, rich = cheesecake to me! We make one for passover so no flour.
That does sound delicious, and yes, that was my second thought (right
after "ooh, strong hard cheese and some fresh grapes!"), but because
the birthday celebration will be a Shabbat dinner, it's a meat meal.
No dairy ingredients allowed.
I did just have the thought of making my Moroccan date-balls. I grind
dates, prunes, currants, sometimes sultanas, cherries, sesame seeds, a
little pomegranate juice, and almond flour or ground almonds, till
it's just one huge sticky mess. Then I roll it into balls. On very
rare occasions, I may dip the top into some chocolate just for a
little swirly Hershey Kiss type effect, but I doubt it'll be really
necessary this time. I think Sh'maryahu's wife will probably be making
lamb shoulder that week, since Sh'mar loves lamb so much.
Judith / no SCA name yet
Master Albrecht Waldfurster's Egg
Middle Kingdom, Midlands, Ayreton, Tree-Girt-Sea (Chicago, IL)
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