[Sca-cooks] pine nut candy (and more)
Dunbar, Debra
debra.dunbar at aspenpubl.com
Mon Oct 1 11:03:04 PDT 2001
This message is in MIME format. Since your mail reader does not understand
this format, some or all of this message may not be legible.
--
[ Picked text/plain from multipart/alternative ]
My fault - my server choked on the original message.
This is the pinenut candy originally from Curye on Inglysch, redacted by
Maggie Black in The Medieval Cookbook.
I tripled her recipe (which may have been one of my problems), and wasn't
happy with the skimpy amount of pine nuts she used, so I doubled those. I
put it in an aluminum tray with edges where it set more like fudge. I'm not
sure if it's supposed to be harder than this or not, but I can imagine some
messy eating if I serve it this soft at an event.
The batch Olwen got to eat at the cooks' guild meeting suffered from a 2
hour car ride in 85 degree temps and arrived downright runny. After a brief
shot in the fridge we could stand no more and ate it with spoons. It was
particularly good "spread" on the cake.
Wrynne
> -----Original Message-----
> From: Steve [SMTP:s.mont at verizon.net]
> Sent: Monday, October 01, 2001 1:55 PM
> To: sca-cooks at ansteorra.org
> Subject: RE: [Sca-cooks] pine nut candy (and more)
>
> --
> Haven't gotten the original pine nut candy post (lousy stinking email
> server), but, if these are the Pine Nut candy mentioned in Platina as "On
> Pine Kernels" I've made them a number of times. What works best for me is
> making it in small batches 1/2 cup of kernels and 1/2 cup of sugar at a
> time, melting the sugar over a med-high heat then adding the pine kernels
> as soon as the sugar is melted. This is one time that I prefer non-stick
> pans since it makes cleaning the pan between batches easier. What I've
> been doing is dropping them onto an air-core cookie sheet so they cool
> quickly and they don't stick to the aluminum. I'm going to try spooning
> the sugar-kernel mixture into aluminum foil molds next time I make them.
>
> Æduin
>
>
>
>
> > >
> > I had a 2nd tray of the Pine Nut candy at home, and finally
> got it
> >to set, unlike that one I brought to the cooks' guild meeting. It's set,
> >but I wouldn't trust it to stay set, and it's too soft IMO. Sooooo,
> >question for all you candy-makers: The redaction I used (I think Maggie
> >Black) said to heat the mixture to 110c. Isn't this waaaay too cool for
> >candy? I don't even think it's in the "soft ball" stage at that point.
> >Has anyone made this candy, and what temperature do you heat it to?
> Should
> >I treat it like normal candy, and if so, should I bring it to soft-ball,
> or
> >hard-ball temps?
> >
> > Thanks!
> > Wrynne
>
> --
>
> _______________________________________________
> Sca-cooks mailing list
> Sca-cooks at ansteorra.org
> http://www.ansteorra.org/mailman/listinfo/sca-cooks
More information about the Sca-cooks
mailing list