--- Rundle <[log in to unmask]> wrote:
> Andrea,
>
> Could you please share some of those cameline sauces
> recipes? they sound real interesting...
With the proviso that I have not tried any of them
yet, so can't tell you how they turn out.
do you have
> a URL for them?
Not at my fingertips - but if you do a google for
"Stefan's Florilegium", and follow the links to posts
on "cinnamon" and "sauces", you should find quite a
discussion. Also, although I have not yet checked
this one out for cameline, "Cariadoc's Miscellany"
should have some good sauces.
>
> Wishing you a quick recovery from your infection.
Thank you.
Cameline # 1
1 c. each cider vinegar and water
1/2 tsp. cinnamon
1/4 tsp each ginger, cloves, mace, cardamon, pepper
and salt
Mix thoroughly with wire whisk, use immediately or
refrigerate.
Sauce Cameline #2
This is obviously not paleo as it stands; I would omit
the bread and perhaps the currants, depending on my
carb tolerance for the week I make it!
equal parts currants and nuts (walnuts, hazelnuts)
(1/2 part bread crumbs - this is used as a thickener,
so I would substitute nut butter, or flax seed meal,
or extra nut meal, or perhaps guar gum....)
ground cinnamon (mostly)
touches of ground ginger and cloves
Pound it all together and add wine or vinegar to the
desired consistency, salt to taste.
Tournai Cameline Sauce
1 tsp ginger
1 Tbs cinnamon
medium pinch saffron
1/2 nutmeg
(2 Tbs white bread crumbs)
Grind smooth (the recipe calls for a mortar and
pestle; I would use a blender or coffee grinder.)
1/2 c. white wine
1 c. cold water
Combine spices with liquid, boil until thickened.
Practical Cameline sauce
1 tsp ground ginger
1 Tbs ground cinnamon
1/3 cup white wine
2 Tbs verjuice or lemon juice
1 Tbs cider vinegar
(1/4 c white bread crumbs)
Mix all ingredients, strain through a sieve, boil five
minutes.
Obviously there is a great variety in consistency and
intensity, so follow your preferences in that respect.
It is meant to be spooned on meat or veggies, much
like mustard or Worcestershire sauce.
I realize some people do not consider vinegar and/or
wine paleo - I suppose one could substitute lemon
juice or other sour juice.
I'd be interested to hear how you do with these sauces
- please share!
Andrea
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