Post by Dread Gnat on Nov 12, 2012 23:23:24 GMT -5
Amalgamation:
Honey Cakes
1 lb (4 cups) sifted flour
1/4 lb (1/2 cup) butter
2 Tbs. caster sugar
2 Tbs. Honey
2 egg yolks
1 1/2 tsp. baking powder
1/2 pt. (1 cup) milk
pinch salt
1 egg white
For the topping:
1/2 lb (1 cup) thick heather honey
3 Tbs. ground almonds
OR:
1 cup melted heather honey
Rub the butter into the flour.
Gently heat the sugar and honey until it is well mixed
Stir in the baking powder.
Add this to the flour mixture, alternately with the egg yolks beaten with the milk.
Mix very well, and finally add the salt and mix again.
Roll out on a floured board very lightly and cut into rounds or shapes.
Put on a greased baking sheet and bake in a moderate oven for about 20 minutes.
Remove to a rack, paint the tops with lightly beaten egg white, and spread over the thick honey mixed with the ground almonds.
Put in a very cool oven for no longer than 5 minutes to set.
Eat either hot or cold.
An alternative method is to serve these light little cakes hot from the oven with warm, melted heather honey poured over.
Makes approx. 24 cakes.
Honey Glazed Root Vegetables
Ingredients
1 turnip
2-3 carrots
1 slice of white cabbage (use a quarter of a head of cabbage)
1 leek
butter
honey
salt and pepper
Peel the root vegetables and cut them into pieces. Boil together in slightly salted water about 5 minutes and drain. Sauté the root vegetables in butter until soft. Let the leek and cabbage sauté with them at the end. Add some honey and stir the dish carefully. Season with salt and pepper.
Honey Roasted Almonds
2 cups whole almonds, skin on
1/4 cup sugar
1/2 tsp. salt
2 Tbs. honey
2 Tbs. water
2 tsp. almond or vegetable oil
Spread the almonds in a single layer in a shallow ungreased baking pan and place in cold oven.
Bake at 350º F degrees, stirring occasionally, until the internal color of the nuts is tan to light brown, 12 to 15 minutes.
(Keep in mind that the nuts will continue roast a little more after they are removed from the oven.)
Set the roasted almonds aside.
Thoroughly mix the sugar and salt.
Stir together the honey, water and oil in a medium-size saucepan and bring to a boil over medium heat.
Stir in the roasted almonds and continue to cook and stir until all of the liquid has been absorbed by the nuts, about 5 minutes.
Immediately transfer the almonds to a medium-size bowl into which some sugar mixture has been sprinkled.
Sprinkle the remaining sugar mixture over the almonds and toss until they are evenly coated.
Spread the almonds out on wax paper.
When cool, store at room temperature in a tightly covered container for up to two weeks.
FRUMENTE (WHEAT COOKED IN MILK AND BROTH)
INGREDIENTS:
* Hulled wheat
* Broth
* Milk - the option is to use Almond Milk.
* Egg yolks - beaten.
* Saffron
* Salt
DIRECTIONS:
Boil the wheat until it bursts
Remove from water, wash clean, then
drain and let cool.
Combine broth, milk, and wheat in a large soup pot.
Slowly bring to a boil, then reduce heat.
Continue to cook while stirring occasionally to prevent sticking.
Stir in egg yolks, saffron, & salt to taste.
Continue to cook for several more minutes, but do not
return to boil.
The final consistency should be that of a thick sauce
or stew.
Serve as an accompaniment to venison or mutton.
Roasted Chicken with Two Sauces
Game hens roasted with a little olive oil, spices, & herbs, served with the three different dipping sauces: a savory made with sage, a hot & spicy made with mustard & cinnamon, & a sweet & sour made with cherries.
The Sauces: (1) Cameline. (2) Verjuice.
(1). Cameline Mustard sauce. Take dijon mustard, red wine (use a tart red grape juice for game cooking), cinnamon powder and enough honey, and let everything steep together. It should be thick like cinnamon. It is good for any roast.
(2). Sauce of Sour Cherries or of Ordinary Cherries: a sweet and sour sauce made from cherries, fruit juice, unseasoned white bread crumbs, sugar, & spices. Follow the directions for the Black Grape Sauce but, since the sour cherries are tart, add in all the sugar and cinnamon your master may wish.
Black Grape Sauce. Get good black grapes, crush them carefully into a vessel with a crustless loaf of bread, and add in a little verjuice so the grapes will not be so sweet; boil this, but first strain it; when you have boiled it, add cinnamon, ginger and other sorts of spices. Note that this strained sauce should boil half an hour so that it is somewhat thick.
Note: verjuice is very tart grape juice, or unfermented wine, and may be substituted with a variety of sour fruit juices. You can use Sour Cherry Sauce as an alternative to actual verjuice.
Barley Porridge
10-15 cups of water
salt
Two cups of chopped barley kernels, soaked overnight in cold water
A handful whole grain wheat flour
A handful crushed hazelnuts
3-4 tablespoons of honey
Put the ingredients in a large pot. Pour 10 cups of water in the kettle and heat to a rolling boil. Stir regularly, reducing heat if needed to maintain a low boil. Add water if needed if the mixture starts getting too thick. Cook until done. This takes me about an hour.
Makes about 4 to 6 servings.
Soup Dorroy
INGREDIENTS:
Onions, sliced
Olive Oil
Red Wine (for in-game cooking, use a blend of red wine vinegar and red grape juice)
White Bread (Please use bread from a whole freshly baked loaf, and not a slice of the dreaded "Wonder" white bread or its ilk.)
Almond Milk
DIRECTIONS:
Fry the onions in the olive oil until they just soften and begin to turn translucent; remove from the oil and drain well. Place the onions in a saucepan and just barely cover with the wine. Bring to a boil, then reduce heat to a simmer. Slice one slightly thick piece of white bread and toast it in an oven or broiler. Place the toast on a serving dish or plate and cover it with the almond milk/wine. Spoon the onions & wine on top and on the remaining part of the dish. Serve forth!
A Dauce Egre
Ingredients:
Haddock, either whole (gutted and cleaned) or filets or steaks
Olive oil
Red wine vinegar
Sugar
Onion, minced
Mace
Cloves (powdered)
Black pepper
1. Place the fish in a baking dish. Add just enough water to cover approximately 2/3 of the fish.
2. Bake in a hot oven just until the fish is cooked (do not overcook).
3. Remove from the pan and drain well.
4. In a saucepan, combine all other ingredients, using sugar and vinegar in ratio to produce a sweet and sour taste.
5. Bring the sauce to a boil, then reduce to a simmer, cooking until the onions are soft.
6. Fry the fish in olive oil until the outside is crispy. Remove from oil and drain.
7. Place the fish in a serving platter and cover with the sauce.
Dripping Pudding
1 cup flour
1/2 teaspoon salt
1/2 cup milk
2 beaten eggs
Drippings from beef rib or sirloin roast
1. Preheat oven to 400 degrees.
2. Mix flour and salt, and pour in milk.
3. Add eggs beaten with 1/3 cup of water.
4. Grease skillet or roasting pan with drippings from roast and heat skillet on stove top.
5. Pour in batter and bake for 25 minutes. Serve with roast beef.
Pottage with Whole Herbs
As a note, cook veal whole about 1/2 hour in enough water to cover. Vegetables should be added as soon as water boils and is skimmed.
1 pound mutton, veal, or kid
1 1/2 cups oatmeal
3 1/2 ounces lettuce
1 1/2 ounces spinach
1 small endive (2 ounces)
2 ounces chickory
5 flowerettes cauliflower
2 small onions
1/2 tablespoon salt
1 tablespoon wine vinegar
6 slices of toast (sippets)
1. Cut mutton, veal or kid into edible portions.
2. Place meat in a pot with water. When ready to boil and well skimmed, add a handful or two of small oatmeal.
3. Place whole lettuce, whole spinach, whole endive, whole chickory, whole leaves of cauliflower or the inward parts of white cabbage, with two or three onions, into pot and boil until done.
4. Season with salt and as much vinegar as desired.
5. Cover meat with whole herbs and adorn dish with sippets.
Cram
(standard military ration)
Ingredients
3 cups Milk
8 cups Flour
8 tbsp Shortening
6 tsp Brown Sugar
3 tsp Salt
Mix the ingredients. Roll on a floured board to 1/2 inch thickness. Cut into 3 inch squares. Poke holes in each square (three rows of three). Lightly grease a baking pan. Bake in a 400 degree oven for 45 minutes, or until golden brown. Let cool and you'll have enough rations for a short journey.
STEWED BEEFRIBS
INGREDIENTS:
* Beef ribs
* Cinnamon Sticks
* Cloves (powder)
* Mace
* Grains of Paradise (or substitute Cardamom)
* Cubeb (or substitute Black Pepper)
* Onions, minced
* Parsley, chopped
* Sage
* Unseasoned Bread Crumbs
* Red Wine Vinegar
* Saffron
* Salt
DIRECTIONS:
Place the ribs in a large pot; cover with water.
Bring to a boil
Add all spices except saffron & salt & reduce heat to a simmer.
Continue simmering until the beef is completely cooked.
Remove some of the broth
With a wire whisk, thoroughly blend the broth , red wine vinegar, &
bread crumbs into a smooth gravy-like consistency.
When the beef has cooked, add some of this mixture to the pot,
just enough to slightly thicken the broth.
Be sure that this thickening agent has thoroughly
blended with the broth.
Return to a boil and cook for several more
minutes.
Reduce heat, add salt to taste and enough additional vinegar
to give it a slightly sharp taste.
Remove the cinnamon sticks.
Serve forth!
Knack
1 c sugar
1 c dark corn syrup
¼ c butter
1 c cream
1 c chopped hazelnuts
1. Combine sugar, syrup, butter and cream in a heavy saucepan.
2. Cook over low heat, stirring occasionally, until mixture forms a firm ball, about 250 degrees on a candy thermometer.
3. Add nuts and pour into small fluted waxed paper candy cups or onto well-buttered cookie sheet. If poured on a cookie sheet, allow to set before cutting into small squares with oiled scissors.
4.Wrap in waxed paper.
Nettle Soup
Nettles can be bought at health food stores, assuming you don't want to harvest your own. ^_~
Ingredients
2 quarts fresh nettles
2 tablespoons butter
2 tablespoons wheat flour
1 quart good bouillon
salt
1/2-1 teaspoon thyme
1/2-1 teaspoon marjoram
1/3 cup chopped chives
4 cooked egg yolks, chopped finely
Wash nettles well. Cover nettles with bouillon and boil for 5 minutes or until just tender. Drain the liquid off the nettles and save it. Chop the nettles. Melt the butter in a saucepan. Add a little flour to the butter and stir until it starts to brown, then gradually add the bouillon. Add the nettles back in, then cook at a simmer for 3 to 4 minutes. Season to taste with salt, thyme, marjoram, and chives. Place into individual bowls and garnish with chopped egg yolk.
A Sop of Onions
1/2 cup (1 stick) butter
1/2 cup sour cream
4 large onions, sliced into rings
1/4 tsp. nutmeg
1/2 cup sliced mushrooms
salt & pepper
Melt the butter in a deep skillet and add the onions and mushrooms.
Sauté over low heat, stirring frequently, until the onions are soft and almost transparent.
Add salt and pepper to taste, sour cream and nutmeg.
Heat thoroughly but do not allow the mixture to come to a boil or the sour cream will curdle.
Garnish with green onion tops.
Brewet
2-3 lb. venison (or stewing beef), chopped into very small pieces
4 cups beef broth
4 cups almond milk (see recipe at end)
1 medium onion, chopped small or half-minced
¾ cup flour
1 tsp. ground cloves
Black pepper (to taste)
3 Tbs. red wine vinegar
1 Tbs. sugar (or to taste)
Few drops red food coloring
Place the beef in a large soup pot; cover with water, bring to a boil, add a dash of salt & pepper, then reduce heat and simmer until the meat is very tender. Remove the meat from the pot. Combine the beef broth and almond milk and place over medium heat. With a wire whisk, slowly beat in the flour until you have a smooth, creamy mixture; use more or less flour as needed. Add the beef & the remaining ingredients and slowly simmer, stirring occasionally to prevent scorching or sticking, for 30-45 minutes, or until onions are completely cooked. The final color should be a reddish-brown.
Blawmanger
2 cups cooked rice
4-6 cups almond milk (see recipe at end)
Dash salt
¼ cup fried slivered almonds
Sugar to taste
Bring to a soft boil the cooked rice, almond milk, & salt. Immediately reduce heat to very low & stir in the sugar, adjusting sweetness as desired. Cover & allow to slowly cook, stirring occasionally to prevent the bottom from scorching or sticking, until liquid is absorbed. Serve hot or cold with the fried almonds on top.
***
Recipes courtesy of Molly Rabe
Honey Cakes
1 lb (4 cups) sifted flour
1/4 lb (1/2 cup) butter
2 Tbs. caster sugar
2 Tbs. Honey
2 egg yolks
1 1/2 tsp. baking powder
1/2 pt. (1 cup) milk
pinch salt
1 egg white
For the topping:
1/2 lb (1 cup) thick heather honey
3 Tbs. ground almonds
OR:
1 cup melted heather honey
Rub the butter into the flour.
Gently heat the sugar and honey until it is well mixed
Stir in the baking powder.
Add this to the flour mixture, alternately with the egg yolks beaten with the milk.
Mix very well, and finally add the salt and mix again.
Roll out on a floured board very lightly and cut into rounds or shapes.
Put on a greased baking sheet and bake in a moderate oven for about 20 minutes.
Remove to a rack, paint the tops with lightly beaten egg white, and spread over the thick honey mixed with the ground almonds.
Put in a very cool oven for no longer than 5 minutes to set.
Eat either hot or cold.
An alternative method is to serve these light little cakes hot from the oven with warm, melted heather honey poured over.
Makes approx. 24 cakes.
Honey Glazed Root Vegetables
Ingredients
1 turnip
2-3 carrots
1 slice of white cabbage (use a quarter of a head of cabbage)
1 leek
butter
honey
salt and pepper
Peel the root vegetables and cut them into pieces. Boil together in slightly salted water about 5 minutes and drain. Sauté the root vegetables in butter until soft. Let the leek and cabbage sauté with them at the end. Add some honey and stir the dish carefully. Season with salt and pepper.
Honey Roasted Almonds
2 cups whole almonds, skin on
1/4 cup sugar
1/2 tsp. salt
2 Tbs. honey
2 Tbs. water
2 tsp. almond or vegetable oil
Spread the almonds in a single layer in a shallow ungreased baking pan and place in cold oven.
Bake at 350º F degrees, stirring occasionally, until the internal color of the nuts is tan to light brown, 12 to 15 minutes.
(Keep in mind that the nuts will continue roast a little more after they are removed from the oven.)
Set the roasted almonds aside.
Thoroughly mix the sugar and salt.
Stir together the honey, water and oil in a medium-size saucepan and bring to a boil over medium heat.
Stir in the roasted almonds and continue to cook and stir until all of the liquid has been absorbed by the nuts, about 5 minutes.
Immediately transfer the almonds to a medium-size bowl into which some sugar mixture has been sprinkled.
Sprinkle the remaining sugar mixture over the almonds and toss until they are evenly coated.
Spread the almonds out on wax paper.
When cool, store at room temperature in a tightly covered container for up to two weeks.
FRUMENTE (WHEAT COOKED IN MILK AND BROTH)
INGREDIENTS:
* Hulled wheat
* Broth
* Milk - the option is to use Almond Milk.
* Egg yolks - beaten.
* Saffron
* Salt
DIRECTIONS:
Boil the wheat until it bursts
Remove from water, wash clean, then
drain and let cool.
Combine broth, milk, and wheat in a large soup pot.
Slowly bring to a boil, then reduce heat.
Continue to cook while stirring occasionally to prevent sticking.
Stir in egg yolks, saffron, & salt to taste.
Continue to cook for several more minutes, but do not
return to boil.
The final consistency should be that of a thick sauce
or stew.
Serve as an accompaniment to venison or mutton.
Roasted Chicken with Two Sauces
Game hens roasted with a little olive oil, spices, & herbs, served with the three different dipping sauces: a savory made with sage, a hot & spicy made with mustard & cinnamon, & a sweet & sour made with cherries.
The Sauces: (1) Cameline. (2) Verjuice.
(1). Cameline Mustard sauce. Take dijon mustard, red wine (use a tart red grape juice for game cooking), cinnamon powder and enough honey, and let everything steep together. It should be thick like cinnamon. It is good for any roast.
(2). Sauce of Sour Cherries or of Ordinary Cherries: a sweet and sour sauce made from cherries, fruit juice, unseasoned white bread crumbs, sugar, & spices. Follow the directions for the Black Grape Sauce but, since the sour cherries are tart, add in all the sugar and cinnamon your master may wish.
Black Grape Sauce. Get good black grapes, crush them carefully into a vessel with a crustless loaf of bread, and add in a little verjuice so the grapes will not be so sweet; boil this, but first strain it; when you have boiled it, add cinnamon, ginger and other sorts of spices. Note that this strained sauce should boil half an hour so that it is somewhat thick.
Note: verjuice is very tart grape juice, or unfermented wine, and may be substituted with a variety of sour fruit juices. You can use Sour Cherry Sauce as an alternative to actual verjuice.
Barley Porridge
10-15 cups of water
salt
Two cups of chopped barley kernels, soaked overnight in cold water
A handful whole grain wheat flour
A handful crushed hazelnuts
3-4 tablespoons of honey
Put the ingredients in a large pot. Pour 10 cups of water in the kettle and heat to a rolling boil. Stir regularly, reducing heat if needed to maintain a low boil. Add water if needed if the mixture starts getting too thick. Cook until done. This takes me about an hour.
Makes about 4 to 6 servings.
Soup Dorroy
INGREDIENTS:
Onions, sliced
Olive Oil
Red Wine (for in-game cooking, use a blend of red wine vinegar and red grape juice)
White Bread (Please use bread from a whole freshly baked loaf, and not a slice of the dreaded "Wonder" white bread or its ilk.)
Almond Milk
DIRECTIONS:
Fry the onions in the olive oil until they just soften and begin to turn translucent; remove from the oil and drain well. Place the onions in a saucepan and just barely cover with the wine. Bring to a boil, then reduce heat to a simmer. Slice one slightly thick piece of white bread and toast it in an oven or broiler. Place the toast on a serving dish or plate and cover it with the almond milk/wine. Spoon the onions & wine on top and on the remaining part of the dish. Serve forth!
A Dauce Egre
Ingredients:
Haddock, either whole (gutted and cleaned) or filets or steaks
Olive oil
Red wine vinegar
Sugar
Onion, minced
Mace
Cloves (powdered)
Black pepper
1. Place the fish in a baking dish. Add just enough water to cover approximately 2/3 of the fish.
2. Bake in a hot oven just until the fish is cooked (do not overcook).
3. Remove from the pan and drain well.
4. In a saucepan, combine all other ingredients, using sugar and vinegar in ratio to produce a sweet and sour taste.
5. Bring the sauce to a boil, then reduce to a simmer, cooking until the onions are soft.
6. Fry the fish in olive oil until the outside is crispy. Remove from oil and drain.
7. Place the fish in a serving platter and cover with the sauce.
Dripping Pudding
1 cup flour
1/2 teaspoon salt
1/2 cup milk
2 beaten eggs
Drippings from beef rib or sirloin roast
1. Preheat oven to 400 degrees.
2. Mix flour and salt, and pour in milk.
3. Add eggs beaten with 1/3 cup of water.
4. Grease skillet or roasting pan with drippings from roast and heat skillet on stove top.
5. Pour in batter and bake for 25 minutes. Serve with roast beef.
Pottage with Whole Herbs
As a note, cook veal whole about 1/2 hour in enough water to cover. Vegetables should be added as soon as water boils and is skimmed.
1 pound mutton, veal, or kid
1 1/2 cups oatmeal
3 1/2 ounces lettuce
1 1/2 ounces spinach
1 small endive (2 ounces)
2 ounces chickory
5 flowerettes cauliflower
2 small onions
1/2 tablespoon salt
1 tablespoon wine vinegar
6 slices of toast (sippets)
1. Cut mutton, veal or kid into edible portions.
2. Place meat in a pot with water. When ready to boil and well skimmed, add a handful or two of small oatmeal.
3. Place whole lettuce, whole spinach, whole endive, whole chickory, whole leaves of cauliflower or the inward parts of white cabbage, with two or three onions, into pot and boil until done.
4. Season with salt and as much vinegar as desired.
5. Cover meat with whole herbs and adorn dish with sippets.
Cram
(standard military ration)
Ingredients
3 cups Milk
8 cups Flour
8 tbsp Shortening
6 tsp Brown Sugar
3 tsp Salt
Mix the ingredients. Roll on a floured board to 1/2 inch thickness. Cut into 3 inch squares. Poke holes in each square (three rows of three). Lightly grease a baking pan. Bake in a 400 degree oven for 45 minutes, or until golden brown. Let cool and you'll have enough rations for a short journey.
STEWED BEEFRIBS
INGREDIENTS:
* Beef ribs
* Cinnamon Sticks
* Cloves (powder)
* Mace
* Grains of Paradise (or substitute Cardamom)
* Cubeb (or substitute Black Pepper)
* Onions, minced
* Parsley, chopped
* Sage
* Unseasoned Bread Crumbs
* Red Wine Vinegar
* Saffron
* Salt
DIRECTIONS:
Place the ribs in a large pot; cover with water.
Bring to a boil
Add all spices except saffron & salt & reduce heat to a simmer.
Continue simmering until the beef is completely cooked.
Remove some of the broth
With a wire whisk, thoroughly blend the broth , red wine vinegar, &
bread crumbs into a smooth gravy-like consistency.
When the beef has cooked, add some of this mixture to the pot,
just enough to slightly thicken the broth.
Be sure that this thickening agent has thoroughly
blended with the broth.
Return to a boil and cook for several more
minutes.
Reduce heat, add salt to taste and enough additional vinegar
to give it a slightly sharp taste.
Remove the cinnamon sticks.
Serve forth!
Knack
1 c sugar
1 c dark corn syrup
¼ c butter
1 c cream
1 c chopped hazelnuts
1. Combine sugar, syrup, butter and cream in a heavy saucepan.
2. Cook over low heat, stirring occasionally, until mixture forms a firm ball, about 250 degrees on a candy thermometer.
3. Add nuts and pour into small fluted waxed paper candy cups or onto well-buttered cookie sheet. If poured on a cookie sheet, allow to set before cutting into small squares with oiled scissors.
4.Wrap in waxed paper.
Nettle Soup
Nettles can be bought at health food stores, assuming you don't want to harvest your own. ^_~
Ingredients
2 quarts fresh nettles
2 tablespoons butter
2 tablespoons wheat flour
1 quart good bouillon
salt
1/2-1 teaspoon thyme
1/2-1 teaspoon marjoram
1/3 cup chopped chives
4 cooked egg yolks, chopped finely
Wash nettles well. Cover nettles with bouillon and boil for 5 minutes or until just tender. Drain the liquid off the nettles and save it. Chop the nettles. Melt the butter in a saucepan. Add a little flour to the butter and stir until it starts to brown, then gradually add the bouillon. Add the nettles back in, then cook at a simmer for 3 to 4 minutes. Season to taste with salt, thyme, marjoram, and chives. Place into individual bowls and garnish with chopped egg yolk.
A Sop of Onions
1/2 cup (1 stick) butter
1/2 cup sour cream
4 large onions, sliced into rings
1/4 tsp. nutmeg
1/2 cup sliced mushrooms
salt & pepper
Melt the butter in a deep skillet and add the onions and mushrooms.
Sauté over low heat, stirring frequently, until the onions are soft and almost transparent.
Add salt and pepper to taste, sour cream and nutmeg.
Heat thoroughly but do not allow the mixture to come to a boil or the sour cream will curdle.
Garnish with green onion tops.
Brewet
2-3 lb. venison (or stewing beef), chopped into very small pieces
4 cups beef broth
4 cups almond milk (see recipe at end)
1 medium onion, chopped small or half-minced
¾ cup flour
1 tsp. ground cloves
Black pepper (to taste)
3 Tbs. red wine vinegar
1 Tbs. sugar (or to taste)
Few drops red food coloring
Place the beef in a large soup pot; cover with water, bring to a boil, add a dash of salt & pepper, then reduce heat and simmer until the meat is very tender. Remove the meat from the pot. Combine the beef broth and almond milk and place over medium heat. With a wire whisk, slowly beat in the flour until you have a smooth, creamy mixture; use more or less flour as needed. Add the beef & the remaining ingredients and slowly simmer, stirring occasionally to prevent scorching or sticking, for 30-45 minutes, or until onions are completely cooked. The final color should be a reddish-brown.
Blawmanger
2 cups cooked rice
4-6 cups almond milk (see recipe at end)
Dash salt
¼ cup fried slivered almonds
Sugar to taste
Bring to a soft boil the cooked rice, almond milk, & salt. Immediately reduce heat to very low & stir in the sugar, adjusting sweetness as desired. Cover & allow to slowly cook, stirring occasionally to prevent the bottom from scorching or sticking, until liquid is absorbed. Serve hot or cold with the fried almonds on top.
***
Recipes courtesy of Molly Rabe