• 1 nine-inch pie shell
• 1 ½ lbs. cottage cheese
• 1/3 cup sugar
• whites of 3 eggs
• 2 Tbs. dried elderflowers
• 1 Tbs. rosewater

Combine all ingredients and blend thoroughly. (A food processor or blender will do the job nicely.) Pour mixture into pie shell. Bake at 350° F for 45 minutes to an hour, or until filling has set and the crust is a golden brown. Let cool and serve.

Elderflowers can be found at natural food stores, herb & spice specialty shops, stores that carry exotic teas, etc. I find them at my local food co-operative. Don't use a substitution - the flavor of elderflowers is unique and the taste of the final product depends on the real thing.

Rosewater is a remarkable liquid that can be found in Oriental, Indian, and other imported food stores. The rose aroma & flavor are strong and powerful - be sure to use the real thing and not a substitute.

When making Sambocade, I prefer my variation which I call Sambocade Cheesecake. It contains a few more spices, some cream & butter, and a mixture of Cottage & Ricotta cheeses.

A Boke of Gode Cookery
© 1999 James L. Matterer