Hail To the Chef
Magickal Recipes of Ron Miller
reprinted from the Compost NewsLetter
[These recipes appeared in the Compost NewsLetter during 1990-92, while Ron was the executive chef of the Ristorante Donatello in San Francisco. All Magickal interpretations and comments are by Valerie Walker.]
Cumberland Sauce
1 cup fresh or frozen lingonberries, cranberries or red currants
1/2 cup sugar
or
1/2 cup preserve of any tart, full flavored berry
1/4 cup brandy
1/4 cup port
the juice of one orange
the juice of one lemon
the zest of one orange cut into julienne and scalded for two minutes
the zest of one lemon cut into julienne and scalded for two minutes
two teaspoons dry mustard
pinch of cayenne pepper
Put all of the above ingredients into a saucepan and bring gently to a boil. Cook for ten to fifteen minutes or until the berries have plumped and burst and the sauce has become thick and gelatinous. If the sauce is too tart add a little sugar but be careful, this sauce should not be sweet.
The Chef