SC - 'Honey Nut Crunch'- [long]

[LYN M PARKINSON]

Christianna,

The 'Za' source is given as Zambrini, Francesco, editor, *Libro della
cucina ded secolo XIV*.  I have the original text if you need it.

This would be good in your Christmas baskets, wouldn't it?

Also, a great way to use up any of last year's nuts before this year's
crop comes in.


 'Honey Nut Crunch'- is recipe 147, pp. 217-218.

Redon, Odile. Sabban, Francoise. & Serventi, Silvano.  The Medieval
Kitchen, Recipes from France and Italy.   Translated, Edward Schneider, U
of Chicago Press, Chicago & London, 1998.  ISBN 0 226 70684 2.  This was
originally published as La gastronomie au Moyen Age, 1991. 

Begin quote

Of honey boiled with walnuts, known as nucato.  Take honey, boiled and
skimmed, with slightly crushed walnuts and spices, boiled together: wet
the palm of your hand with water and spread it out; let it cool, and
serve.  And you can use almonds or filberts in place of walnuts. (Za 77).

This nucato is related to the delicious nougat noir ("black nougat")
still made in the southern French town of Sisteron.  But here, there is
an additional pleasant surprise when you taste it: the perfumed bit of
spices.  This is a perfect treat for Christmastime.

For once, we advise departing from the technique described in the recipe:
unless you happen to have asbestos skin, it would be very dangerous to
spread the burning-hot mixture with your bare hands, even if you did wet
them first.  Better to use the cut surface of a halved lemon instead.

3 cups honey (1 kg)
2 1/4 pounds shelled almonds, hazelnuts, or walnuts (1 kg)
1 lemon for spreading the mixture

For the spice mixture
1 teaspoon ground ginger
1 pinch freshly ground black pepper
1 rounded teaspoon ground cinnamon
1/3 teaspoon ground cloves

Gradually bring the honey to the boil, skimming off any impurities that
may rise to the surface.  Very coarsely chop the nuts and add to the
honey along with 1 teaspoon of the spice mixture.  Cook over low heat,
stirring constatly, for 30 to 45 minutes.  The mixture is done when you
can hear the almonds beginning to "pop" from the heat of the honey.  Take
care not to let the nuts burn and turn dark and bitter.  When done, stir
in the remaining spice mixture.  

When the nucato is done, pour it ouyt onto a sheet pan or cookie sheet
lined with parchment paper; spread it into an even layer with the cut
surface of a halved lemon.  Cool completely before serving.

End quote.

Regards,

Allison
allilyn at juno.com, Barony Marche of the Debatable Lands, Pittsburgh, PA
Kingdom of Aethelmearc

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