[Sca-cooks] pine nut candy (and more)

[Dunbar, Debra]

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