Sweet spinach tart
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Sweet spinach tart
  Sweet    Spinach    Tarts    Vegetables  
Last updated 6/12/2012 1:25:55 AM. Recipe ID 60092. Report a problem with this recipe.
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      Title: Sweet spinach tart
 Categories: Pies, Desserts, Vegetables
      Yield: 8 Servings
           8-inch unbaked pie pastry
  2 1/2 lb Fresh spinach
    1/4 c  White wine
    1/2 c  Rose water
    1/3 c  Sugar (or more)
    1/4 ts Cinnamon
        pn Salt (generous)
           Sliced strawberries and
           -confectioners' sugar for
  A Spinnage Tart--Take good store of Spinage, and boyl it in a Pipkin,
  with White-Wine, till it be very soft as pap: then take it and strain
  it well into a pewter dish, not leaving any part unstrained: then put
  to it Rose-water, great store of Sugar and cinamon, and boyl it till
  it be as thick as Marmalad.  Then let it coole, and after fill your
  Coffin and adorn it....--Gervase Markham, The English Hous-wife
  Spinach "was held in special regard because it had reached the western
  world much later than the other greenstuff of medieval cookery,"
  comments C. Anne Wilson in Food and Drink in Britain. "It came from
  Persia, through the Arabs, and was first recorded in the west by St.
  Thomas Aquinas. It arrived too late to acquire any traditional
  medicinal merits."
  Here the Elizabethans treat spinach as a fruit, and with great
  success. It is fascinating to note how serendipity thrives among
  cooks who have no preconceived notions about the "proper" use of a
  particular food.
  1.  Bake pie shell at 425F for 10 minutes.  Reduce temperature to
  350F and bake for an additional 35 minutes or until done. Let cool.
  2. Wash and trim spinach.  Put spinach directly into large enameled
  or aluminum pot without draining.  Add wine. 3. Cover and steam
  spinach over medium flame for 1-2 minutes or until spinach is wilted.
  4. Drain spinach and mince very fine. 5. In the same pot, combine
  rose water, sugar, cinnamon, and salt. Bring to a boil, stirring to
  dissolve sugar. 6. Add chopped spinach and stir to coat. 7. Simmer
  over very low flame, stirring occasionally, until all liquid
  evaporates. Remove from heat and set aside to cool. 8. Fill pie shell
  with spinach mixture. Arrange sliced strawberries decoratively on
  top. 9. Chill at least 2 hours. 10. Just before serving, sprinkle
  lightly with confectioners' sugar.

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Recipe ID 60092 (Apr 03, 2005)

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