[Sca-cooks] Need Recipes for Yule Contests..

[Stefan li Rous]

Brighid ni Chiarain asked:
> Does it have to be a main dish?  Carrot candy is period, and has
> been well-received when I've brought it to events.  And it's
> vegetarian (though not vegan, as it contains honey).  It's Spanish,
> 1599.  Grated carrots, honey, spices, and pinenuts.
>
> (Incidently, does anyone have a copy of this recipe?  I know I've
> posted it to the list, but can't find it in the Florilegium.  My copy
> disappeared when my old computer died.)

Where in the Florilegium did you look?

I have pasted your message with the recipe from the candy-msg file in
the FOOD-SWEETS section of the Florilegium below. There are also
other messages from you and others about this particular recipe in
this file.

Not in the Florilegium? Hah! :-)
--
THLord Stefan li Rous    Barony of Bryn Gwlad    Kingdom of Ansteorra
   Mark S. Harris            Austin, Texas          stefan at texas.net
**** See Stefan's Florilegium files at:  http://www.florilegium.org ****

> Date: Sun, 13 Feb 2000 19:26:12 -0500
> From: "Robin Carroll-Mann" <harper at idt.net>
> Subject: SC - Carrot candy (recipe)
>
> I was pleased with this one.  Simple, tasty, and no candy thermometers
> required.
>
> Source: Diego Granado, _Libro del Arte de Cozina_ (Spanish, 1599)
> Translation and redaction: Lady Brighid ni Chiarain (Robin Carroll-Mann)
>
> ZANAHORIA RALLADA -- Grated Carrot
>
> You must clean the carrot of its peel, and then wash it, and grate it with
> a knife.  And set it to cook in a kettle of water which has first been
> brought to a boil, and cook it a little while, and then set it aside and
> squeeze it.  And have clarified honey and cast the carrot into it, and let
> it cook slowly, until it absorbs the syrup.  And cast in the pinenuts.
> And it must be one azumbre of honey to six pounds of carrots, and
> when they are cooked cast in a little cinnamon, and ginger.  And cast
> them into your box, and if you must decorate it, it must be with pinenuts.
>
>
> Carrot Candy
>
> 1-1/2 pounds carrots (weight after peeling and trimming)
> 1/2 liter honey (2 cups + 2 tablespoons)
> 3/4 teaspoon ground cinnamon
> 3/4 teasooon ground ginger
> up to 1 cup pinenuts (or as desired)
>
> Grate the carrots finely.  Bring a large pot of water to boil over high heat.
> Add the carrots, return to a boil, and cook until tender, about 8-10
> minutes.  Remove and discard any scum which forms on the surface.
> Drain the carrots into a strainer or colander lined with a tea towel or
> several layers of cheesecloth.  When it is cool enough to handle,
> squeeze as much liquid as possible out of the carrot pulp.
>
> Place the honey in a medium saucepan.  Bring it to a simmer over
> medium-low/medium heat.  Add the carrots and mix well.  Simmer
> gently, stirring frequently.  Do NOT boil.  In about 20 minutes, the
> mixture will begin to thicken and clump together.  At this point, you
> should stir constantly.  Cook until the carrots have thoroughly absorbed
> the honey, about 30 minutes.
>
> Remove from heat.  Add spices, stirring well.  Mix in pinenuts.  Spread
> the mixture as evenly as possible onto a well-greased pan or baking
> sheet, about 1/2-inch deep.  To smooth the top, lay a piece of waxed
> paper across the candy and stroke gently with a spatula or the back of
> a large serving spoon.  Remove waxed paper and allow to cool.  If
> desired, decorate the top with pinenuts.
>
> Cut into small squares and store in a tightly-closed container in a single
> layer, or with waxed paper between layers.
>
> Notes:
>
> An "azumbre" is a medieval Spanish measurement equivalent to
> approximately 2 liters.
>
> I grated the carrots in my Cuisinart by using the shredding disc, then
> finely chopped the shreds with the steel blade.  I think the finest side of
> a box grater would also work.  And, of course, you can use a knife.
>
> I used a non-stick pan, which made removing the cooked mixture a lot
> easier.
>
> I made two batches.  On the second one, I misjudged the lines on my
> measuring cup and while trying to pour 1/2 liter of honey, used
> something closer to 2-3/4 cups.  The resulting candy was tasty, but a
> bit gooey to pick up.  The first batch, with the correct honey-carrot
> proportions, produced something firmer.
>
> The pinenuts can be added in whatever quantities are desired/practical.
> One cup makes a fairly nut-dense candy, and I think the nut taste
> nicely complements the intense honey flavor.  The original recipe does
> not specify amount, and using less will not cause problems.  I get
> pinenuts at Costco for $8/pound, but if you are limited to those absurdly
> expensive little jars, then just use a token amount on top for decoration.
>
> The spices could probably be increased to 1 teaspoon each, for a
> stronger flavor.
>
> Candy pieces left out on the counter overnight were a little drier and
> firmer the next day.  I do not know yet how long this confection will last,
> but I suspect it should keep for a while.  It might eventually become
> chewey, like a fruit leather, but my guess is that it would take a long
> while to become inedible.
>
> Lady Brighid ni Chiarain
> Settmour Swamp, East (NJ)