[Sca-cooks] Freezing tarts.

[David Friedman]

At Tue, 30 Aug 2011 14:20:08 -0500, Haraldr Bassi wrote:
>As for sekanjabin, I've made it many many times in the past. The basic recipe is what is 
>commonly referred to as Cariadoc's redaction as found in his Miscellany, with some minor tweaks
>by Thora Sharptooth and ourselves. Oksana has it on her wiki: 
>https://wiki.budgardr.org/villagers/oksana/medieval_recipes#syrup_of_simple_sikanjabin_oxymel
>
>I don't know whether I've killed my fresh mint out in the garden, but even if it is dead I can 
>locate some fresh mint. If you'd like, I can take care of the mint and ginger sekanjabin drink 
>syrups for the vigil.
>
>Thanks,
>Haraldr Bassi
>
>On 8/30/11 10:17 AM, Michael Gunter wrote:
>>
>> For this vigil buffet I'll have no cooking facilities on the site so I was wondering if I could
>> simply freeze and defrost the daryoles and mushroom tarts. I think it should work fine
>> but don't know if I'd need to reheat or just defrost. I worry about them being a bit soggy
>> but I just can't cook everything fresh on a campsite.
>>
>> I plan on making the pork pies and freezing them but then defrosting and baking them the
>> day before. I might do this with the daryoles and mushrooms but I don't think the uncooked
>> tarts will freeze well.
>>
>> Since everything will be bite sized there probably won't be too many problems.
>>
>> Also, anyone have a good recipe for sekanjubin? I really hate the stuff so haven't worked out
>> a good recipe.
>>
>> Thanks!
>>
>> Gunthar 		 	   		
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The worked out recipe in the Miscellany is from Claudia Roden's modern middle eastern cookbook, 
not a redaction of mine. The only period source I know of is the Andalusian cookbook, and it seems 
to be two versions and incomplete--I give it in the Miscellany (and in _how to Milk an Almond ... _), but with no redaction.



David Friedman
www.daviddfriedman.com
daviddfriedman.blogspot.com/