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| Tweet Topic Started: May 22 2008, 03:40 PM (75 Views) | |
| milk | May 22 2008, 03:40 PM Post #1 |
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bunni
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ongion and parsley salad I've found a number of variations of this recipe served as a garnish for boiled seafood and other meats. While I use garlic here, some recipes leave it out, and others have called for cinnamon or cloves. 1 medium onion 1 bunch parsley 2 cloves garlic (add more or less to taste) red wine vinegar Chop the onion and parsley well and mix. Mince and add garlic. Add enough vinegar to moisten everything. Mix and allow time for flavors to mingle. alomd milk Almond milk was a staple of the medieval kitchen. It was used in a wide variety of dishes as a substitute for milk or cream, especially on "fish days", when the church placed restrictions on what foods could be eaten (the most prominent of which were the days during lent). Fortunately, it is quick and easy to make. 2 cups blanched almonds 3 cups hot water Grind almonds until fine, almost like flour. Pour hot water into almonds, mixing well. Allow to soak for 10 to 15 minutes, stirring occasionally. Pour through a fine strainer into a bowl, discarding solids (they can be used again with more water, but the resulting almond milk will be thinner and won't work as well in recipes). rice in almond milk used brown rice for this and the result was a thick "pudding" with a consistency almost like oatmeal. I also added a dash of cinnamon to give its flavor a bit of a boost. Note that this recipe contains no eggs or dairy products and is therefore suitable for lenten feasts. 1 cup rice (uncooked) 1 cup almond milk 1/8 cup sugar 1/8 cup honey Cook rice and let cool. Mix with almond milk, sugar and honey. Heat to a simmer, and serve. emplumeus While this variant of applemus (without the saffron or rosewater) was considered to be food for the infirm, a little added spice makes it into a tasty dessert. It has a nice, warm quality that makes it especially good for cold days. 4 apples 3 cups water 2 cups blanched almonds 1/4 cup sugar 1/4 tsp. salt pinch saffron (optional) 2 tsp. rosewater (optional) Peel, core, and slice apples. Bring water to a boil and add apple slices. Cook until soft and then strain, reserving liquid. Chop apples into small pieces and set aside. Grind almonds well and place in a bowl. Add the liquid that the apples were cooked in and allow to steep for about 15 minutes, stirring occasionally. Pour through a fine sieve into a pan with the apples. Add remaining ingredients and simmer until thick. Serve hot. |
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8:44 AM Jul 13