SC - Re: Roundels and Tablecoths

[RuddR@aol.com]

Talk to Lady Constance (I know you're lurking out there somewhere,
dear!).  Pynade was one of her entries at Artemisia's Kingdom A&S.  She
did -oooh- maybe a dozen varieties, experimenting with different fruits
and such.  Quite nummy!
- --Maire

Robin Carroll-Mann wrote:
> 
> And it came to pass on 16 Jun 00,, that Serian wrote:
> 
> > OOH!  honey & ginger!  Well, that will be on my experiment
> > list.
> 
> One of the recipes in the 14th century confectionary manual is
> Pinyonada de Mel -- a kind of nougat made by coating pine nuts with
> honey that has been heated to the hard-crack stage, and flavored with
> chopped fresh ginger, and a little powdered cinnamon, cloves, nutmeg,
> and mace.
> 
> One of these days, I'll get back to trying this one.  I got tired of
> scorching the honey, and besides, I'm trying to take off the weight I
> gained over the winter.
> 
> If anyone else would like to give it a try, it's a pound of pine nuts to a
> pound of honey.  No quantities given for the spices.  The instructions go
> into a lot of detail about how to blanch the nuts and clarify the honey
> (which is unnecessary if you're starting with store-bought).  Heat the
> honey until a bit dropped into cold water breaks like glass.  Remove
> from heat, and stir in the spices and the nuts.  Cast it into boxes.
> (Although the recipe does not say so, it can also be shaped into little
> clusters, once it is cool enough to handle, but warm enough to still be
> soft.  There are other candied nut recipes in the same cookbook,
> including a pinyonada made with sugar-syrup, which are to be sliced
> and shaped into rounds as one pleases.)
> 
> Lady Brighid ni Chiarain
> Settmour Swamp, East (NJ)
> mka Robin Carroll-Mann
> harper at idt.net
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