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Friday, October 22, 2010

ACRIMONIA WITH 13TH C COLD GINGER SAUCE FOR FOWL, RABBITS & HARES

sharpness, sourness. Ginger roots are described as having the virtues of ‘sharpness and warmth’ In the account of Francisco de Mendoza, 1523-1563, son of Antonio de Mendoza, first Viceroy of New Spain and second Viceroy of Peru, sowed ginger with nutmeg, pepper, and other spices in New Spain which he imported from India. [Castro. Alimentación. 1996:291]


COLD GINGER SAUCE FOR FOWL, RABBITS AND HARES
ADAPTED FROM FROM SENT SOVÍ RECIPE #LIII
QUI PARLA CON SE DEU FFER GINGEBRADA CENS BOLLIR, pp 97-98


Ginger Root
Photo by cfwhitney
Ingredients

fresh ginger, enough for 1 tbsp grated
¼ c rosewater
2 c almonds
2 c orange or lemon juice (6-8 oranges 8-10 lemons)
1 tbsp sugar

Garnish
1 tbsp sugar
1 tbsp cinnamon
1 fresh mint sprigs

Eternal‑Sunrise‑Smoothie
(Almond Milk Made with Fresh Orange Juice)
Photo by: alisonimiller.com 
Preparation

Skin fresh ginger and place in a small bowl cover with rosewater and soak overnight.

Blanch almonds in 2 c boiling water and remove the skins.  Put almond in a jar, cover with water and soak overnight.

Discard the water in the almonds and grind into powder. Grate the ginger and add it to the almonds and continue grinding. Add juice and grind until the mixture is creamy. Strain through a horse hair sieve to produce a thick creamy sauce. Add sugar and stir until dissolved.

Place meat in soup bowls. Pour the sauce over it and garnish with sugar and cinnamon.

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