[Sca-cooks] Skyr as desert was Viking-challenge?

[Saami Mom]

Yummmmm! Skyr. There is a pretty descent Skyr in California by the brand Siggi's. It is based Siggi's Icelandic Grandmothers recipe. It does have agave as a sweetner but the plain flavor is pretty darn close to the Icelandic skyr. 
That is another idea. In Iceland skyr is served plain with raw sugar, cream, and fresh fruit as condiments. I lived on it and craved skyr.is ( pronounced skyr-poon-ter-ees) while pregnant. Skyr is naturally low fat and unless sugar is added low sugar.
Blessa
Aelina Vesterlundr

Sent by the Collective
Resistance is futile.



On Dec 11, 2011, at 2:32 PM, Patricia Dunham <chimene at ravensgard.org> wrote:

> Let me add another diabetic-friendly sweetener option? We have been using STEVIA drops from the hippie/organic grocery for the last 3 years, since my DH developed his Type 2. We went through the commercial fake-sugars like Splenda, but are MUCH happier with this stuff.  We use it to sweeten tea (which we drink a LOT of) and he even uses it successfully on his pancakes (a few drops into the melted butter... ), so having a little dropper-bottle of that stuff among the "fix to your own taste/need" options platter might work. 
> 
> OR... If you know which ones are the diabetics, can you or the host pump them for specifics of what they usually use for fake-sugar? Or e-mail them and invite them to bring their own supplies and consider them "honey" for the purpose??? Maybe you could get host or non-reenactor wifey to do that???
> 
> Depending on what you end up with, maybe sweetened yoghurt would work for low-fat guy?  Drain a portion of PLAIN (or lo-fat) yoghurt first, so it won't go terribly runny when you add enough stevia to sweeten it to taste? THAT might work for everybody, actually....  You would need to start with a yoghurt that didn't have any commercial sweet stuff in it already.  I would think, even if yoghurt isn't strictly period for Scandinavia, this MIGHT work for a sort-of soft cheese or sweetened cream analog???  
> 
> Oh, I'm fairly reliably told just now (by my tame Norsky, 8-), that SKYR could be described as sort of more-liquid-yoghurt... and that's something the guys would probably recognize as a "real Viking" foodstuff, so maybe NOT-drained yoghurt, thinned with stevia, could pass for sweetened "cream" for berries?  REAL good info on what skyr is & isn't in the Wiki article... this would definitely work for Mr Lo-Fat. The Wiki article actually mentions the word "dessert" but I don't know if what they're describing would strike your fighters that way...
> 
> Umm, Mr Type 2 just told me that any diabetic who's paying attention to his sugars won't be looking at the berries much, either -- too much sugar there! argh!! BUT, it's a balancing act, so who knows.
> 
> Beginning to look from here like the guys with dietary issues may feel better themselves about the mix-n-match platter idea, and it may simply not be possible to find ONE thing that will really work for everybody.
> 
> GOOD LUCK
> chimene & Gerekr
> 
> 
> On Dec 11, 2011, at 7:02 AM, Kingstaste wrote:
> 
>> As someone with lots of food restrictions, including both sugar and Splenda,
>> I would opt for the suggestions of a platter with various options, allowing
>> the diners to assemble their own.  Tailoring the entire dish for one
>> person's fat restrictions and two other's sugar issues doesn't make as much
>> sense as putting individual ingredients on a nicely arranged platter and
>> letting them take whatever appeals to them.  It also should make it easier
>> on you to bring the ingredients and make a nice presentation with them,
>> rather than trying to make substitutions and come up with one dish to please
>> them all.  
>> 
>> (I just found out about my issue with Splenda, although I've known to avoid
>> Nutrasweet since it was first introduced and caused severe reactions for me.
>> I just found a doctor that would do an ALCAT test, which was very
>> interesting and helpful!)
>> 
>> My other question is: when is this event?  Berries are a summertime food...
>> Christianna
>> 
>> -----Original Message-----
>> From: sca-cooks-bounces+kingstaste=comcast.net at lists.ansteorra.org
>> [mailto:sca-cooks-bounces+kingstaste=comcast.net at lists.ansteorra.org] On
>> Behalf Of Terri Morgan
>> Sent: Sunday, December 11, 2011 12:13 AM
>> To: 'Cooks within the SCA'
>> Subject: [Sca-cooks] a Viking-challenge?
>> 
>> I've been asked to provide a dessert for a Viking feast (really, just a
>> small gathering of reenactors) that features berries but is low on sugar
>> since a few of the guys are diabetic. That's not so rough, but they've
>> thrown in "and it needs to be low on fat, as one guy has trouble with fatty
>> foods" so that kinda kicked any thoughts of a fried-pie sort of thing out of
>> my head. Or a simple 'snow' or heavy cream mixed with berries.
>> 
>> Does anyone have a suggestion? I'd like to keep it as simple as I can since
>> whatever I bring, the guys will assume that it is as close to period-correct
>> as can be (saving that I plan on using Splenda should I need to sweeten
>> anything).
>> 
>> I'm rather down to thinking that a soft goat's cheese mixed with crushed
>> berries is going to be the way to go. How boring for their festive occasion.
>> (They only do this once a year.)
>> 
>> 
>> 
>> 
>> Hrothny, totally too stressed to be creative or wing it from her "available
>> foodstuffs of the early Norse" lists.
>> 
>> 
>> 
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