ME-Refrsh-Tbl-art - 8/7/08
A Middle Eastern themed refreshment table provided by Urtatim at the Principality of the Mists Spring Investiture on May 17, 2008. Recipes.
NOTE: See also the files: ME-feasts-msg, fd-Mid-East-msg, fd-Morocco-msg, ME-revel-fds-art, fd-Turkey-msg, E-Arab-recip-art, murri-msg, za-atar-msg, dates-msg, presrvd-lemons-msg.
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Date: Wed, 21 May 2008 19:14:08 -0700
From: Lilinah <lilinah at earthlink.net>
Subject: [Sca-cooks] Spring Investiture Refreshment Table
To: sca-cooks at ansteorra.org
This past Saturday, the 17th of May, at the Principality of the Mists
Spring Investiture, I served a "Refreshment Table" at the request of
incoming Princess Kamiilah, who has a North African persona and not
so concerned about historical accuracy. She had said she'd be happy
with mint tea, orange slices, and some cookies. Who me? Make only
mint tea and cookies? Hah!
Here's what I prepared:
Beverages:
1. Modern Moroccan mint tea (fresh mint and gunpowder green tea),
made at Her Highness's request
2. & 3. Two period fruit syrups - cherry and lemon.
Sweets:
I made a couple peri-oid items:
1. Tamar bi'l-Luuz - 50 Medjool dates (the really creamy ones) halved
and stuffed almond paste
--- I have a recipe for dates stuffed with whole almonds, but not
almond paste. Almond paste is certainly period, I just don't recall
seeing a period recipe for stuffing dates with it...
2. Jauz bi'l-Luuz - 100 Walnut halves covered with almond paste
--- I flavored half of the almond paste with pomegranate syrup and rose water
--- and the other half with bitter orange marmalade and orange blossom water
The rest were period:
3. Senbuse Mukallele (from the 15th C. Ottoman version of the 13th C.
al-Baghdadi recipe)
--- phyllo strips with a dab of almond paste, folded into a triangle
(like the American flag when it's being put away), then fried in
butter and sprinkled with powdered sugar
4. Abbasid Qataif (13th C. anonymous Andalusian cookbook)
---- Pastry Rounds (i used Wonton because I didn't have time to make
my own) filled with Spiced Chopped Nuts, fried in oil, and soaked in
syrup
5. Halwa bi-Tamar - Dates & Honey Sweet (13th C. anonymous Andalusian cookbook)
--- 1 lb. Medjool dates kneaded with honey and chopped almonds and walnuts
6. Khabisa with Pomegranate (13th C. anonymous Andalusian cookbook)
--- semolina cooked in pomegranate juice and sugar syrup, then formed
into hazelnut sized balls (i left out the ground almonds so there's
be something without nut for those with allergies)
7. And I had a friend bake some peri-oid walnut macaroons - made only
with crushed walnuts, sugar, and egg white, nothing more.
For the most part I made between 50 and 75 of each thing. And my
friend made about 3 dozen macaroons.
I was going to made a few more items, but I was in a car accident the
Monday before Investiture that totaled my van (i only got a few
bruises, but the van is toast). Then I spent most of Wednesday
dealing with the tow yard and a body shop. So I didn't have as much
time as i'd planned for and had to skip making several other things.
Everything got scarfed down, except for some Khabisa. 1 qt.
pomegranate juice and 2 c. fine semolina made close to 200 little
balls!! of which there were maybe 2 dozen left.
Recipes on demand... err... request...
--
Urtatim (that's err-tah-TEEM)
the persona formerly known as Anahita
Date: Thu, 22 May 2008 09:04:57 -0400
From: "Elaine Koogler" <kiridono at gmail.com>
Subject: Re: [Sca-cooks] Spring Investiture Refreshment Table
To: "Cooks within the SCA" <sca-cooks at lists.ansteorra.org>
Actually, I did something similar using apricots rather than dates. It came
from a recipe done by the Madrone Culinary Guild in their pamphlet about
Mughal feasts. Turns out the idea is documented in the *Memoirs of Babar*,
from the early 16th century...so this isn't that great a stretch!
Kiri
On Wed, May 21, 2008 at 10:14 PM, Lilinah <lilinah at earthlink.net> wrote:
<<<
This past Saturday, the 17th of May, at the Principality of the Mists
Spring Investiture, I served a "Refreshment Table" at the request of
incoming Princess Kamiilah, who has a North African persona and not so
concerned about historical accuracy. She had said she'd be happy with mint
tea, orange slices, and some cookies. Who me? Make only mint tea and
cookies? Hah!
Here's what I prepared:
Sweets:
I made a couple peri-oid items:
1. Tamar bi'l-Luuz - 50 Medjool dates (the really creamy ones) halved and
stuffed almond paste
--- I have a recipe for dates stuffed with whole almonds, but not almond
paste. Almond paste is certainly period, I just don't recall seeing a period
recipe for stuffing dates with it... >>>
Date: Thu, 22 May 2008 11:10:34 -0700
From: Lilinah <lilinah at earthlink.net>
Subject: [Sca-cooks] Senbuse Mukallele ("Crowned Triangles")
To: sca-cooks at ansteorra.org
This is an actual late 15th C. Ottoman recipe. Stephane Yersimos
translated the recipe from Eski Osmanlici (Old Ottoman) into French.
I translated from French into English.
A friend and I made the full quantity for an Ottoman feast I cooked
last November using all historical recipes.
I made about 60 of these myself on Friday last to serve at our
Principality Investiture.
I really love these. Be sure to use BUTTER, not margarine, and do not
use artificial butter flavored anything.
-------
Senbuse Mukallele (Crowned Triangles) [pronounce all the "e"s]
pp. 124-125, "A la table du Grand Turc"
Stephane Yerasimos says :
"[Senbuse are]...triangular fritters of pate feuilletee filled with
pounded almonds and sugar that Shirvani calls mukallele, an Arabic
term which can be translated as "crowned". Senbuse (a Persian term
which signifies "triangle") are mentioned on several occasions, but
the fact that they are seasoned with cinnamon in the Nazmu't-tebayi',
a work of medicine from the beginning of the 15th century, that the
1,500 pieces fabricated at the palace in 1556 were destined for two
religious ceremonies, and that they were again mentioned at the
occasion of the circumcision ceremonies of 1582, indicates that they
were rather of their sweet version.
-----
Original Recipe
The art of preparing them is the same as that of the senbuse, with
the difference that for the mukallele one brays sugar and almonds,
one kneads it all with musk and rose water and one fills the dough in
place of meat (one takes the dough, one works it in fine leaves, one
cuts it in strips, one places the filling, and one fashions them in
the form of a triangle). Next one fries them in the frying pan in
sesame oil and certain people after having taken them out of the
sesame oil plunge them in sugar syrup, they take the out of the syrup
and they eat them. They plunge them in sugar in powder mixed with
musk or camphor.
--- Shirvani's translation of al-Baghdadi, folio 69
-----
Urtatim's Recipe
Makes... mmm... 150? 200?
The Instructions that follow is how I made them for the Fall
Investiture Ottoman Feast in 2007.
For the Spring Investiture Refreshment Table, I used about 1/3 of the
ingredients, fried them on Friday, and served them on Saturday
afternoon.
Senbuse:
3 lb ground almonds
2 lb granulated sugar
1/2 cup rose water
1 package phyllo
clarified melted butter
1 lb butter for frying
(do NOT use margarine)
(do NOT use vegetable oil)
Syrup:
2 lb granulated sugar for syrup
3 cups water for syrup
Garnish:
powdered sugar for garnish
1/4 c ground cinnamon
1 capful small bottle mint extract
Several days ahead of time:
1. Mix almonds, 2 lb. sugar, and rose water to make a paste - I do
this in a food processor.
2. Cover several sheet pans with baking parchment paper.
3. Fold each sheet of phyllo in half, then fold it in thirds, and cut
along folds to make 6 strips.
4. Phyllo not in immediate use needs to be covered with paper (waxed
paper or baking parchment paper, then with a water-moistened, not
wet, towel)
5. Brush phyllo with melted butter.
6. Place a very small amount of the almond paste at the end of the
strip and fold diagonally into a triangle, then continue folding -
like folding the American flag before putting it away. [i can make a
graphic]
7. Place each pastry triangle on the parchment on the baking sheet.
When a sheet is full, put it in the freezer.
8. Continue to make and fold Senbuse and put in freezer. After about
1/2 hour a sheet's worth will be frozen enough to put in a double-zip
freezer bag. Keep frozen.
NOTE: For the Fall Investiture Feast we also made about 1 dozen of
these using ground almonds and Splenda(tm) - and no sugar syrup or
powdered sugar - for people with dietary issues
Day before serving:
1. Put 1/2 stick of butter into a large wok or other wide pan and
heat until it just foams. Do not allow to brown.
2. Fry frozen pastries until golden brown. Regulate heat - butter
should not burn, but pastries should brown.
3. As they fry, put them on a plate covered with paper towel.
4. As butter is used up add another 1/4 stick.
5. Continue until all pastries are done.
SYRUP:
1. If desired, make syrup with 2 lb sugar and 3 cups water.
2. Just before serving cover the fried triangles with the sugar syrup.
I skipped this step.
GARNISH:
1. Put about 1 cup powdered sugar in a bowl, add ground cinnamon and
mix until well-blended.
2. Sprinkle mint extract evenly over sugar, then mix well to
distribute evenly throughout.
3. Dust pastries with flavored sugar.
I used this blend of cinnamon and mint to simulate camphor, which is
not really safe for consumption. Camphor has a menthol-like coolness,
hence the mint, and is in the same family of trees as cinnamon, hence
the cinnamon. It won't really taste like camphor, but...
--
Urtatim (that's err-tah-TEEM)
the persona formerly known as Anahita
Date: Thu, 22 May 2008 11:44:14 -0700
From: Lilinah <lilinah at earthlink.net>
Subject: [Sca-cooks] Abbasid Qataif (spiced nut filled pastries)
To: sca-cooks at ansteorra.org
Abbasid Qataif
Original Recipe
(13th C. anonymous Andalusian cookbook)
It is made from the pierced musahhada that has already been
mentioned. Take peeled almonds, pound them and let them dry until
they are like semolina. Add as much again of sugar, spikenard,
cloves, and Chinese cinnamon. Then take a flat bread (raghif) of the
aforementioned musahhada, free of burns, and sprinkle it with those
almonds and ground sugar aplenty. Sprinkle it with rosewater in which
some camphor is dissolved, and fold it until it is a half circle.
Glue the edges with dough wetted in rosewater, and put it in a
frying-pan full of fresh oil. Boil it, and then take it out
immediately and remove it so it drains of the oil. Let it float in a
syrup of roses or julep or skimmed honey. You might make raghifs on
raghifs, filled inside, and glue the margins together, and they will
turn out circles and halves. [note]
[note] Huici Miranda's derivation of qataif from a verb meaning to
sift flour is wrong. "Qataif" is simply the plural of the noun
meaning "plush, velvet"; the texture is more fabric-like than bread.
This basic recipe - crepes (the crepes themselves were called
"mushahhada" in al-Andalus) folded over around a filling and deep
fried - is what the word "qataif" still means in Lebanon and Syria.
The "qataif" can be removed from the cooking oil immediately, because
the crepe ("flat bread") is already cooked. The last sentence
suggests instead of folding over one mushahhada you could glue two
together and make a fully round, rather than a half-round, version,
so that you can serve both circles and half-circles. (Charles Perry)
---
My Version
Made about 55 - that were how many wonton wrapper were in my package
Filling:
1 cup Blanched Almonds
1 cup Granulated White Sugar
1/4 to 1/3 tsp. Powdered Cloves
1/2 to 3/4 tsp. Powdered Cinnamon
1 tsp. Rosewater (Lebanese)
1 pkg. circular Wonton Wrappers
Mild Vegetable Oil for frying
--- I mixed safflower and sunflower oils
Syrup:
1/4 c. Honey
1/2 c. Water
1 tsp. Lemon juice
Prepare Filling:
Grind almonds with sugar in the food processor to a somewhat rough stage
Then mix in cloves, cinnamon, and rosewater by hand.
I skipped the spikenard, since people seem to find its flavor odd.
I skipped the camphor because it is a potential health hazard.
Assemble:
Fill a small bowl with plain water and set it next to the work space.
On a baking sheet with low sides, lay out several wonton wrappers.
Put a small amount of spiced ground nuts on one half.
With a finger dipped in the bowl of water, moisten half the edge of
the wonton, then fold it over the filling, pressing the edges firmly
together to seal.
Repeat until all the filling is used up.
I did this early in the day.
Fry:
Heat about 1 inch of oil in a cast iron skillet or wok.
Fry as many half-moon as will comfortably fit - I did 6 to 8 at a
time - until golden, transferring on a baking sheet with low sides
covered with paper towels as soon as they are done.
Let cool.
I did this late in the day
Syrup:
Mix honey, water, and lemon juice in a small saucepan.
Bring just to a boil
Turn off the heat and let the syrup cool.
When cool, put in a container.
Pour syrup over the fried pastries shortly before serving them.
I think these would have been quite good with a little rose petal jam
diluted with a little water...
Watch out for modern rose syrups as many are colored red, which is
just horrible! It should be clear and colorless, and is quite easy to
make oneself.
Anyway, I fried them on Friday night and served them on Saturday
afternoon, and they were nice and crispy - of course, it has been
quite dry here. If you live in a humid climate, they need to be
well-sealed as soon as they are fried to keep the humidity out.
However, given the instructions to soak in syrup, perhaps they are
not meant to be crisp. What do I know? My time machine is
malfunctioning :-)
--
Urtatim (that's err-tah-TEEM)
the persona formerly known as Anahita
Date: Thu, 22 May 2008 13:34:33 -0700
From: Lilinah <lilinah at earthlink.net>
Subject: [Sca-cooks] The last items from Spring Investiture
To: sca-cooks at ansteorra.org
OK, I think i've covered most of what I made. Here's what is left is...
-----
Khabisa with Pomegranate
13th C. anonymous Andalusian cookbook
This recipe has been discussed here. I followed the original recipe
quite closely. However, I left out the ground almonds so there's be
something without nuts for those with allergies.
I planned to make the Carrot Paste from the anonymous Andalusian, too
(i made it several years ago for a feast), so there'd be something
else without almonds.
And I was going to make modern North African briwats - warqa - but I
would use phyllo filled with a mix of almonds and toasted sesame
seeds and some other stuff, then folded in to more or less little
rectangular packets and fried and served with syrup - I consider
these to be peri-oid, since they're not too different from period
folded and fried pastries,
I had all the necessary ingredients on hand for both dishes, but I
just didn't have time.
-----
Fruit Syrups
I made the two fruit syrups. Do I need to discuss? Well, ok...
I put 4 cups of granulated sugar into a saucepan and poured in 1
quart of pure unsweetened juice. These proportions follow the recipes
in the anonymous Andalusian cookbook. I stirred to help the sugar
dissolve and let it sit for a few minutes while I did something else.
Then I came back and stirred again...The sugar was all moistened and
much had dissolved.
Then I turned on the fire and brought it to a boil, first stirring
constantly until all the sugar dissolved into the juice. Then I just
came back to stir from time to time.
This doesn't take long and it's good to be there so it doesn't foam
up and boil over. As soon as it is at a rolling boil, turn the fire
down to a simmer - there needs to be movement on the surface of the
liquid.
Let it cook for a while - say 15 minutes - stirring occasionally. Let
the liquid pour slowly off the spoon and watch it. At first it will
be very "wet", but after a while it becomes more cohesive. It won't
be thick - it will thicken as it cools.
Let the syrup cool. Have ready a well-cleaned glass bottle or jar
with a lid that screws on tightly for each flavor. When the syrup is
below body temperature, pour it into the bottle and seal.
I have found that thicker syrup keeps fine out of the fridge, while
thinner syrup needs to be refrigerated.
For this event I used purchased pure unsweetened cherry juice (not
sour morellos, more's the pity) and pure organic lemon juice.
I have also made black currant syrup (the berry, not the tiny dried
raisin), peach syrup, dried pear syrup, quince syrup, and pomegranate
syrup. I confess that for the black currant and pomegranate I used
pure unsweetened juice, and did not juice fresh fruit myself. The
others I made from scratch. I have also made lemon from scratch.
For anyone who wants to make beverage syrups, here's a list of
flavors used in the Ottoman capital, Constantinople, in the 15th-17th
C. I included the 17th C. flavors because so far i've only seen three
flavors listed in the 16th C. and the flavors used in the 15th and
the 17th C. are practically the same, so it seems likely to me that
they didn't suddenly stop making all those syrups in the 16th C.
bitter orange
date
date palm flower (no, i'm not sure what this would be like)
grape
honey
lavender
lemon
mint
mulberry
peach
pear
rose
sour apple
sour cherry
sour pomegranate
sweet pomegranate
tamarind
violet
water lily
-----
Na'arah, the person who kindly the walnut macaroons at my request,
has not yet shared her recipe. She used only walnuts, granulated
sugar, and egg white (not whipped).
-----
For the modern Moroccan mint tea, look in any Moroccan cook book.
--
Urtatim (that's err-tah-TEEM)
the persona formerly known as Anahita
Date: Thu, 22 May 2008 13:35:07 -0700
From: Lilinah <lilinah at earthlink.net>
Subject: [Sca-cooks] Dates and Walnuts with Almond Paste
To: sca-cooks at ansteorra.org
These two items were modern, although i'd love to get that source
that Kiri mentioned for the almond paste stuffed apricots...
I don't really have recipes - but I can describe my process.
First, before starting anything I made a lot of almond paste. I used
purchased blanched almonds from the Berkeley Bowl, because they are
good quality, not stale, not rancid.
I put granulated sugar in the food processor, gave it a whirl to get
it to a more or less powdered state.
Then I added an equal volume of almonds. I added a tiny bit of water,
since I didn't want to put rosewater in all the almond paste.
Tamar bi'l Luuz - Almond paste-stuffed dates
I bought Medjool dates because they are fabulous.
I cut each one in half, and removed the pit and the calyx (the hard
"cap" at one end).
Then I rolled a little almond paste between my fingers and stuffed it
into the cavity left by the pit. If it wasn't enough, I added more
and smoothed it out.
Jauz bi'l Luuz - Walnuts stuffed with Almond paste
well, I cheated and made them just as almond paste topped walnuts...
Because several of the items I was making used almond paste, I
decided to wing it and give it some variety.
I mixed some of the almonds paste (maybe about 1-1/2 or 1-1/4 cup)
with a bottle cap full of rose water, kneaded it by hand, then added
some pomegranate syrup, enough to flavor and color it, but not so
much that the almond paste got too soft. Then I took little balls and
mashed it over the top, less flat side of 50 to 60 walnut halves. The
color was sort of medium-light mauve, not really pink, not really
purple.
The other batch I kneaded about the same amount of almond paste with
a bottle cap full of orange blossom water. Then I added some bitter
orange marmalade, mostly the "syrup" around the orange peel shreds,
and when it was the right texture, I put that on top of 50 to 60
walnuts halves. Then I put a thin shred of peel on top of each one.
These had a faint orange hint.
At the event, I put each flavor on a paper doily a separate plate.
Yeah, yeah, those paper doilies are so 19th and 20th and 21st C., but
i think it helped make each item stand out.
SERVING NOTE:
I made cards for each plate of each item I served with the name of
the item, the source and date of the recipe, and a list of
ingredients, so people with food issues would know what was what.
--
Urtatim (that's err-tah-TEEM)
the persona formerly known as Anahita
Date: Thu, 22 May 2008 13:09:57 -0700
From: Lilinah <lilinah at earthlink.net>
Subject: [Sca-cooks] Halwa bi-Tamar - Date-Nut "Fudge"
To: sca-cooks at ansteorra.org
I was inspired by a 13th C. anonymous Andalusian recipe.
However I confess I did alter it.
Original Recipe
A Sweet of Dates and Honey
Take Shaddakh dates. Clean them of their pits and pound a ratl of
them in a mortar. Then dilute with water in a tinjir on a gentle
fire. Add the same amount of skimmed honey. Stir it until it binds
together and throw in a good amount of peeled almonds and walnuts.
Put in some oil so it doesn't burn and to bind firmly. Pour it over a
greased salaya (stone work surface). With it you make qursas (round
cakes). Cut it with a knife in big or little pieces.
-------
First, I have no idea what Shaddakh dates are.
Next, note that the recipe calls for 1 lb dates and 1 lb honey. Ouch!
That just makes my teeth hurt!
Plus the Medjool dates were so soft and creamy. So I used much less
honey, no water, and didn't cook it. Obviously not an exact
reproduction, but, sheesh, there was already so much sugar in all the
recipes!
1. I chopped a handful or so of blanched almonds and an equal amount
of walnuts.
2. I pitted the pound of Medjool dates and removed any calyxes. I
kneaded them by hand, in a glazed ceramic bowl, until they were a
soft even amalgam.
3. I added a small amount of honey - I didn't use a measuring cup -
but I figure it was maybe 1/4 cup. Again I kneaded the dates to
distribute the honey evenly.
4. I dumped in the chopped nuts and kneaded again to evenly distribute.
5. I rolled it all into a ball.
6. I flattened the date paste ball on a sheet of baking parchment
paper on a baking sheet with low sides, working lumpy spots to make
sure it was spread out evenly. I patted it out to less than 1/4"
thick and to about the size/shape of the serving dish.
7. To serve, I cut away the paper that extended beyond the edges of
the date paste, leaving the rest of the paper under the paste, and
put it all on a serving dish. I scored the paste with a knife all the
way through to the paper (i didn't cut the paper) - first in a series
of parallel lines, then in a series of parallel lines at about a 45
degree angle from the first set. This makes nice neat "diamonds". I
left the knife with the paste to that people could cut away and
extract the pieces.
--
Urtatim (that's err-tah-TEEM)
the persona formerly known as Anahita
Date: Thu, 22 May 2008 13:48:23 -0700
From: K C Francis <katiracook at hotmail.com>
Subject: Re: [Sca-cooks] Spring Investiture Refreshment Table
To: Cooks within the SCA <sca-cooks at lists.ansteorra.org>
Well, I again had the great good luck to partake of the spread provided by Urtatim. It was beautifully presented, delicious and an unexpected treat! Thank you Urtatim!! And of course I am collecting the recipes as she posts them.
Katira
Date: Sat, 24 May 2008 18:45:30 -0700
From: Lilinah <lilinah at earthlink.net>
Subject: [Sca-cooks] Walnut Macaroons - peri-oid recipe
To: sca-cooks at ansteorra.org
OK, after trolling the web, I think I found the
recipe my friend used for the walnut macaroons
for Princess Kamiilah's Refreshment Table.
Na'arah liked it because it was so simple, which
is why I think it's this recipe, and not another
with similar ingredients but more complicated
processes.
-------
Walnut Macaroons : Mustachados
Sephardic Jewish
Pareve, i.e., without dairy or animal ingredients
(eggs are considered neutral), so it can be eaten
at any kind of Kosher meal
good for Pesach/Passover
Makes 24-30 cookies
Preheat oven to 325? F.
1 large egg
1-1/2 cups finely ground walnuts (6 oz.)
1/2 cup sugar
1. Grease two large baking sheets, then coat with
potato starch, tapping off excess.
(i imagine my friend doesn't bother with the
potato starch - perhaps this works with greased
baking parchment paper)
(to be Kosher, one has to use certain types of
vegetable oil - butter won't work, and some kinds
of oil may be prohibited during Pesach)
2a. Beat egg with a fork until well blended.
2b. Then add rest of ingredients and mix to form a thick paste.
3a. Use moistened hands to form into 1-1/4 inch
balls, or drop by scant tablespoons, two inches
apart on baking sheet.
3b. Then flatten with moistened finger tips. (my
friend doesn't bother to do this and the
macaroons are fine)
4a. Bake 15-20 minutes until edges brown.
4b. Remove from pans immediately [probably to a cooling rack].
Also, i've read about people making macaroons
with different nuts - besides almonds or walnuts,
they tried pecans (New World) or hazelnuts,
replaced weight for weight. I suspect it could
also work with pine nuts or pistachios.
I don't know if this would work with Splenda, but I suppose it's worth a try...
--
Urtatim (that's err-tah-TEEM)
the persona formerly known as Anahita
Date: Sat, 24 May 2008 23:21:22 -0400
From: "Phil Troy / G. Tacitus Adamantius" <adamantius1 at verizon.net>
Subject: Re: [Sca-cooks] Walnut Macaroons - peri-oid recipe
To: Cooks within the SCA <sca-cooks at lists.ansteorra.org>
On May 24, 2008, at 9:45 PM, Lilinah wrote:
<<< Also, i've read about people making macaroons with different nuts -
besides almonds or walnuts, they tried pecans (New World) or
hazelnuts, replaced weight for weight. I suspect it could also work
with pine nuts or pistachios.
I don't know if this would work with Splenda, but I suppose it's
worth a try... >>>
I STR there are marzipan variants in period Italian sources. As for
Splenda, I can emphatically vouch for a combination of liquid Splenda
for sweetness and polydextrose for the bulking, conditioning,
tenderizing and stickiness of sugar in making almond macaroons.
Date: Sun, 25 May 2008 14:44:16 -0400
From: "Robin Carroll-Mann" <rcarrollmann at gmail.com>
Subject: Re: [Sca-cooks] Walnut Macaroons - peri-oid recipe
To: "Cooks within the SCA" <sca-cooks at lists.ansteorra.org>
There's a walnut marzipan in the Anonymous Andalusian. Though I
suspect Urtatim already knows that...
Brighid ni Chiarain
On May 24, 2008, at 9:45 PM, Lilinah wrote:
<<< Also, i've read about people making macaroons with different nuts -
besides almonds or walnuts, they tried pecans (New World) or
hazelnuts, replaced weight for weight. I suspect it could also work
with pine nuts or pistachios. >>>
<the end>