SC - Recipe: Ginestada (rice pudding)

[Elaine Koogler]

This sounds great!  I'll have to try it in the near future.  BTW, "Ginesta" as
the name of the yellow broom-flower is where the English Plantagenet family got
it's name.  Seems that the first noble of the family, one Geoffrey, used to wear
a sprig of the plant in his hat!

But then you all already knew that, didn't you?  Silly me!

Kiri

Robin Carroll-Mann wrote:

> I posted this translation to the list some time ago, but I only recently
> worked out a redaction.  I took it today to a baronial gathering, where it
> was well received.
>
> Source: Ruperto de Nola, _Libro de Guisados_ (Spanish, 1529)
> Translation & redaction: Brighid ni Chiarain (Robin Carroll-Mann)
>
> Ginestada
>
> Take rice and make flour of it and sift it through a hair sieve, and take
> milk of goats or of sheep and if this is not to be found, take almond milk
> and dissolve this rice flour in the almond milk or goat’s milk, in such a
> way that it shall be quite clear and then set it to cook in the pot, and into
> the pot you shall cast these things: sugar and peeled dates and pine
> nuts and whole, clean, blanched hazelnuts: and the dates cut into the
> size of fingers, and cast all fine spices into the pot and stir it always
> with a stick, and if you wish to make the ginestada white you may make
> it thus; and likewise you may put cinnamon instead of sugar upon the
> dishes, and seeds of sour pomegranates and it is necessary that the pot
> rests a little while before you prepare the dishes.
>
> Ginestada (Rice Pudding with Dates and Nuts)
>
> 1/2 gallon milk
> 12 ounces rice flour
> 1 cup sugar
> 1 cup dried dates, coarsely chopped
> 1/2 cup blanched hazelnuts (filberts)
> 1/2 cup pine nuts
> 1/4 teaspoon nutmeg
> 1/2 teaspoon ginger
> saffron (optional)
>
> Place the milk in a large pot.  Add the rice flour and stir with a whisk
> until thoroughly dissolved.  Add remaining ingredients and mix well.
> Place the pot over medium heat and cook, stirring constantly.  The rice
> flour will begin to thicken as it cooks.  When it begins to boil, remove
> from heat.  Allow to stand a few minutes before serving.  The ginestada
> may also be refrigerated and served cold.
>
> Notes:
>
> Ginestada gets its name from "ginesta", the Spanish name for broom, a
> shrub which has bright yellow flowers.   Most recipes for this dish call
> for saffron as an ingredient, which would give the ginestada a yellow
> color.  The 14th century Catalan cookbook _Libre de Sent Sovi_ instructs
> the cook to add saffron so that it will turn the color of broom.  However,
> this particular recipe from the _Libro de Guisados_ specifies that one
> may leave the dish white, if so desired.  I tried adding a pinch of saffron
> to one of the batches I made, and discovered that it was barely visible.  It
> would take much more saffron than I am willing to expend in order to
> make ginestada the color of broom.
>
> Ingredients used in other period recipes for ginestada include: blanched
> almonds, dried figs, raisins, currants, honey, rosewater, cinnamon,
> cloves, pepper, and egg yolks.
>
> This recipe uses the milk of goats or sheep, or almond milk.  A later
> recipe in the _Arte de Cozina_ (1599) calls for cow’s milk.  I tried both
> cow's milk and goat's milk, and found no noticeable difference in taste
> or texture.
>
> The _Arte de Cozina_ says that ginestada may be served hot or cold,
> and that it will keep 4-5 days in winter.
>
> Lady Brighid ni Chiarain
> Settmour Swamp, East (NJ)
> mka Robin Carroll-Mann
> harper at idt.net
> ============================================================================
>
> To be removed from the SCA-Cooks mailing list, please send a message to
> Majordomo at Ansteorra.ORG with the message body of "unsubscribe SCA-Cooks".
>
> ============================================================================