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Friday, July 25, 2014

FIAELES VEL PATARARS (OLeon) WITH 15TH CENTURY GUALATINA SAUCE RECIPE

A Modern Gravy Boat
Photo by: Lord-Williams
Cast salsera, Eng cups or saucers; gravy boat. It should be noted that in the 14th C saucer meant a “sauce dish.” It was not until the 18th C that a saucer was a small plate supporting a cup was documented. [Sánchez-Albornoz. 2000:132:193]

A GOOD GUALATINA SAUCE ADAPTED FROM NOLA'S li-1 SALSA GUALATINA BUENA

Ingredients

2 lbs sour and sweet apples
1 c almonds
4 c meat broth
¼ c rosewater
1” cinnamon stick
½ tsp whole cloves
1 tsp of a piece fresh ginger
½ c rice flour

A Delightful Sauce or Dessert
that Even Diabetics Can Enjoy!
Photo by: Lord-Williams
Garnish
½ tsp ground cinnamon


Preparation

The night before making the sauce, peel and cut apples the size of a finger.

Make a rich meat broth. Peel almonds and put them in a food processor with the broth and blend them. Strain the mixture through a cheesecloth. Add rosewater. Put the spices in a spice bag and put them in the almond milk. Add the apples and soak over night. 

The following day, heat a pot.  Add the almond milk and rice flour little by little to thicken the milk and prevent lumps from forming. Gently boil until apples are tender. Remove the spice bag, pour into serving bowl(s), garnish and serve.



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