[Sca-cooks] just a note from Turkey Day-

[Nick Sasso]

The pie sounds great.  Ya' know, if you were to heat that cream to about
125F and dump your saffron threads in for a good 15 minutes, you'd get a
perfume and flavor a good bit stronger.  You could either have a more
pronounced saffron character, or use fewer threads to get your desired
effect.  The essentials in the saffron are water soluble, and release in
heated water/liquid more so than the probably would in the baking custard in
the oven.

niccolo

> -----Original Message-----
> For the spices I used cinnamon, ginger, nutmeg, mace,
> allspice, cloves, and
> black pepper. The salt was a little less than a teaspoon- I
> ground the
> saffron (for one pie a loose bunch of threads about the size
> of a kidney
> bean) in the mortar with the salt, until the threads were all
> broken up and
> the salt was pink. Beat all of the spices in to the pumpkin
> mix (it should
> make a nice, thick, dark orange glop), and poured it all into
> a pie shell.
> Baked at about 375 for near an hour. Till it be ynow. :-)
>
> 'Lainie