[Sca-cooks] More on sapa/saba

[Kathleen A Roberts]

On Tue, 22 Jun 2010 02:45:18 -0500
  Stefan li Rous <StefanliRous at austin.rr.com> wrote:

> 
> Would you consider sapa/saba/sabba to be a condiment? Or 
>an ingredient?  I'm trying to decide where to put this 
>new file in the Florilegium.
>
i am using it as a condiment with tiny meatballs stuffed 
with capers.  i make the sapa from concord juice and add 
some merlot while reducing to get rid of the 
supersweetness of concord. a touch of salt and pepper at 
the last minute, and it is soooooooooooooooooooooooo good!

cailte
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
"Being Irish, he had an abiding sense of tragedy which 
sustained him through temporary periods of joy."
W. B. Yeats
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Kathleen Roberts
Coordinator, Student Admissions
University of New Mexico
Albuquerque, NM
505-277-8900
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