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Monday, August 6, 2012

CAÑO WITH 15TH C PIPE POTTAGE DESSERT


1 Hog Head =  ½ a pipe
Photo by: Lord-Williams

1. pipe, a measurement especially of wine (2 hog heads or 4 barrels, 105 imperial gallons or 124 old wine gallons but the measurement varies for different commodities and different types of wines). 2. canal. [Gázquez. Cocina. 2002: 95]


PIPE POTTAGE WITH GRAPE ALMOND MILK ADAPTED FROM NOLA XVI-4 POTAGE DE CAÑONADA

Ingredients

1 c toasted almonds
1 slice toasted bread
¼ c vinegar
2 lbs bunches green grapes
Photo by: Lord-Williams
2/3 lbs bunch red grapes
3 eggs
4 slices toast
¼ c sugar
1 tsp ground cinnamon
2 c milk
1 tbsp melted butter

Garnish:
1 tbsp sugar
1 tbsp ground almonds

Preparation

Boil water in a saucepan. Add almonds. Let sit a few minutes. Remove the almonds and pop them out of their skins. Toast them. Put them in a food processor. Soak bread in 2 tbsp vinegar and add that to the almonds and grind. Add the rest of the vinegar and blend well. Add the grapes with skins and pits and blend again. Strain all though a cheesecloth.


Piping Hot Pottage
Photo by: Lord-Williams
Beat eggs, one at a time. Put them in a food processor. Add the grape-almond milk. Add toast, milk and sugar. When all I well mixed and creamy pour this into a baking dish. Bake 40-45 minutes until the top is golden brown and a toothpick inserted comes out clean. Garnish with sugar and ground almonds.

Serve with honey.  


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