[Sca-cooks] Tailliz was The Rock

[Terry Decker]

I haven't abandoned this list, but I haven't been posting either.  This year 
has been real, but not nice.

Anyway, I have been preparing for the Feast of St. Golias on October 27th. 
It's St. Golias's 40th Anniversary and I'm doing a Cook's tour of four 
different cuisines from four different centuries.  The second course is 
French 14th Century using Taillevent and Menagier.  I'm using Tailliz de 
Karesne from Taillevent as one of the recipes.

Tailliz de Karesne: Lenten Slices. Grind skinned almonds very well in a 
mortar, then take lukewarm boiled water, steep the almonds, strain them and 
boil this milk on a few coals; take one- or two-day-old cracknels and cut 
them into small pieces the size of large dice; then take figs, dates and 
seedless grapes, cut up the figs and dates like the cracknels, and drop 
everything into the milk and let it become as thick as Frumenty, and add in 
sugar to boil with it; the almond milk should boil briefly. To give it 
colour you should use saffron to colour it the same as Frumenty. Salt it 
lightly

Quick Blender Almond Milk

Take 8 oz. (240 g.) blanched slivered almonds.  Pulverize them in a blender. 
Add 2 cups (480 g.) boiling water.  Liquefy them, holding down on the lid of 
the blender.  (The pressure blowback can be spectacular and use a towel to 
hold the lid against the boiling water.)  Strain the milk to remove any 
large particles.  The almond use can be immediately or refrigerated for 
several days.

Tailliz de Karesne

Almond milk from the above recipe
Sugar         96 g  (1/2 cup)
Figs           90 g  (about 8 Turkish figs, 3/4 cup, diced)
Dates        90 g   (3/4 cup, diced)
Raisins      90 g   (3/4 cup)
2-3 slices of bread crust trimmed and diced (90-110 g)

Heat the almond milk in a sauce pan on the stovetop
Stir in the sugar
Bring to just boiling, reduce the heat.
Add figs, dates and raisins, then add the bread crumbs.  Stir, mashing the 
bread crumbs  to form a mush.
When the almond milk is absorbed, the mush can be served in individual 
dessert cups, or packed into small loaf pan or jelly roll pan to cool and 
jell.  I use a little butter to grease the pans and facilitate removal.
When cool, the loaf or sheet can be removed from the pan and cut into 
slices.

This is a truly lovely bread pudding.  Easy to make and tasty either hot or 
cold.

Enjoy.

Bear




Well, I got sucked into Facebookland, but I've missed the regular
inspiration of this list. The group on FB is good, but there's so much
other stuff around it, it's hard to remember it's there.

I propose that we make a concerted effort to revive this list! I missed
silly season!

Liutgard