ME-Refrsh-Tbl-art

This document is also available in: text or RTF formats.

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.

************************************************************************

NOTICE -

This file is a collection of various messages having a common theme that I have collected from my reading of the various computer networks. Some messages date back to 1989, some may be as recent as yesterday.

This file is part of a collection of files called Stefan's Florilegium. These files are available on the Internet at: http://www.florilegium.org

I have done a limited amount of editing. Messages having to do with separate topics were sometimes split into different files and sometimes extraneous information was removed. For instance, the message IDs were removed to save space and remove clutter.

The comments made in these messages are not necessarily my viewpoints. I make no claims as to the accuracy of the information given by the individual authors.

Please respect the time and efforts of those who have written these messages. The copyright status of these messages is unclear at this time. If information is published from these messages, please give credit to the originator(s).

Thank you,

Mark S. Harris AKA: THLord Stefan li Rous

Stefan at florilegium.org

************************************************************************

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. >>>