![]() |
Steeping Strawberrys in Wine
Photo by: Lord-Williams
|
1 c almonds
2 ½ c pomegranate juice
1 ¾ c strawberries
¾ l. red wine
3 tbsp rice flour
½ c sugar
¼ tsp white pepper
½ tsp ginger scrapings
1 tsp cinnamon
½ tsp ground galangal
1 tbsp. animal fat
½ tbsp red wine vinegar
½ c currants
2 tsp. grains of pomegranate[1]
alkane (red food coloring) - optional
alkane (red food coloring) - optional
Garnish:
pomegranate seeds if
available
other - optional
Preparation
Steep almonds in 1 c pomegranate juice overnight. Strain, discard
the juice and peel the almonds. Grind the almonds in a food processor.
Add the rest of the pomegranate juice to the ground almonds and
let sit up to 8 hours.
Wash strawberries in cold water. Remove the calyx (i.e. leaves and
stems). Soak the berries for
15 minutes in red wine. Discard the wine.
Purée the strawberries in the food processor with the pomegranate juice and almonds. Strain
through a cheesecloth reserving the liquid.
![]() |
Garnished Strawberry Pudding
Photo by: Lord-Williams
|
Pour this into a
pot. Gently heat. Slowly dissolve the rice flour, in some of the
liquid and then add it to the pot. Add sugar and spices. Bring to the
boil, reduce heat and simmer for a couple of minutes. Remove from heat when the
mixture starts to bind. Add fat, vinegar and currants and let stand.
Pour the pudding into a large serving bowl or individual serving bowls.
Pour the pudding into a large serving bowl or individual serving bowls.
Garnish with pomegranate seeds or other if not available. For this reason, sliced strawberries and currants were used. Powdered sugar can be sprinkled over the top immediately before serving.
Serve slightly chilled or at room temperature.
|
||
Take
Strawberys, - waysshe hem in tyme of ʒere in gode red wyne; þan strayne þorwe
a cloþe, - do hem in a potte with gode Almaunde mylke, a-lay it with
Amyndoun oþer with þe flowre of Rys, - make it chargeaunt, and
lat it boyle, and do þer-in Roysonys of coraunce, Safroun, Pepir, Sugre
grete plente, pouder Gyngere, Canel, Galyngale; poynte it with Vynegre - a lytil whyte grece put þer-to; coloure it with Alkenade, - droppe it a-bowte, plante it with þe graynes of
Pome-garnad, - þan serve it forth.
|
|
||
Take strawberries and wash then
during that time of year in good red wine; strain them through a cloth,
and put them in a pot with good almond milk, and mix in starch or rice flour
and thicken it, and let it boil and add currents, saffron, pepper, plenty of
sugar, powdered ginger, cinnamon and galingale; add vinegar and a little
white grease; color it with alkanet[3]
|
[1] Pomegranate juice, above was used as it is available in
supermarkets but pomegranate seeds could not be used as they were not in
season.
[2] This seems to be copied from Harleian ms. 279. edited in 1888 by Thomas Austin (recipe #123,
p.29). A shorter version appears in Hieatt and Butler’s Cury on Inglysch, Part I Diuersa
Cibaria, #13 Freseyes,
p 46.
No comments:
Post a Comment