[Sca-cooks] Question about almond flour
David Friedman
ddfr at daviddfriedman.com
Sun Nov 14 17:13:33 PST 2010
>We've ground both raw almonds and blanched almonds in our food processor and
>wound up with ground almonds...not sure how you'd get almond butter....
>
>Kiri
How One Makes Almond Butter
Grewe: XIIIth c. p.35, recipe 3
One should take almond kernels and add water to make milk thereof and
place it in a pot and heat it up over the embers and add saffron well
crushed, and salt and vinegar to taste, and heat it until it
thickens. When it has become sufficiently thick, place it in a cloth
sewn together as a bag and hang it on a wall until the liquid has
drained off, and then take it out, and make butter of it.
1/2 c almonds 1/4 t salt
2 c water vinegar 2 t
6 threads Saffron
Make 1 1/2 c almond milk. Bring to a slow boil. Add saffron, salt and
vinegar. Simmer about 15 minutes (it ends up about as thick as heavy
cream). Pour it into a linen cloth (over a bowl) and leave it to
drain for an hour. The result has about the texture of butter. Yields
3-4 T. Use more saffron if you like saffron and want it yellower.
In case you were wondering.
--
David/Cariadoc
www.daviddfriedman.com
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