[Sca-cooks] nut and raisin confection
Stefan li Rous
StefanliRous at austin.rr.com
Fri May 20 00:14:50 PDT 2011
<<< Maybe the Candy file in the Florilegium?
There's one I think for raisins and pine nuts.
candy-msg - 2/17/08
Johnnae
On May 15, 2011, at 11:29 PM, tudorpot at gmail.com wrote:
I was sure I read a period recipe that combined walnuts and raisins
similar to Pynade. Help please.
Theadora >>>
I don't see any recipes that include both raisins and walnuts in that
file. There are several period recipe for things that resemble candied
walnuts or sugared clumps of walnuts and other things. Here is a
recipe that has walnuts which is closest to what I thought pynade was.
I don't remember pynade having any raisins in it, myself. From the
above mentioned file:
---------
Date: Sun, 29 Aug 1999 14:13:06 -0500
From: LYN M PARKINSON <allilyn at juno.com>
Subject: Re: SC - 'Honey Nut Crunch'- [long]
The 'Za' source is given as Zambrini, Francesco, editor, *Libro della
cucina ded secolo XIV*. I have the original text if you need it.
This would be good in your Christmas baskets, wouldn't it?
Also, a great way to use up any of last year's nuts before this year's
crop comes in.
'Honey Nut Crunch'- is recipe 147, pp. 217-218.
Redon, Odile. Sabban, Francoise. & Serventi, Silvano. The Medieval
Kitchen, Recipes from France and Italy. Translated, Edward
Schneider, U of Chicago Press, Chicago & London, 1998. ISBN 0 226
70684 2. This was originally published as La gastronomie au Moyen
Age, 1991.
Begin quote
Of honey boiled with walnuts, known as nucato. Take honey, boiled and
skimmed, with slightly crushed walnuts and spices, boiled together:
wet the palm of your hand with water and spread it out; let it cool,
and serve. And you can use almonds or filberts in place of walnuts.
(Za 77).
This nucato is related to the delicious nougat noir ("black nougat")
still made in the southern French town of Sisteron. But here, there
is an additional pleasant surprise when you taste it: the perfumed bit
of spices. This is a perfect treat for Christmastime.
For once, we advise departing from the technique described in the
recipe: unless you happen to have asbestos skin, it would be very
dangerous to spread the burning-hot mixture with your bare hands, even
if you did wet them first. Better to use the cut surface of a halved
lemon instead.
3 cups honey (1 kg)
2 1/4 pounds shelled almonds, hazelnuts, or walnuts (1 kg)
1 lemon for spreading the mixture
For the spice mixture
1 teaspoon ground ginger
1 pinch freshly ground black pepper
1 rounded teaspoon ground cinnamon
1/3 teaspoon ground cloves
Gradually bring the honey to the boil, skimming off any impurities
that may rise to the surface. Very coarsely chop the nuts and add to
the honey along with 1 teaspoon of the spice mixture. Cook over low
heat, stirring constatly, for 30 to 45 minutes. The mixture is done
when you can hear the almonds beginning to "pop" from the heat of the
honey. Take care not to let the nuts burn and turn dark and bitter.
When done, stir in the remaining spice mixture.
When the nucato is done, pour it ouyt onto a sheet pan or cookie sheet
lined with parchment paper; spread it into an even layer with the cut
surface of a halved lemon. Cool completely before serving.
End quote.
Allison
--------
This sounds pretty good. I may have to see if I have some walnuts
around.
Stefan
--------
THLord Stefan li Rous Barony of Bryn Gwlad Kingdom of Ansteorra
Mark S. Harris Austin, Texas StefanliRous at austin.rr.com
**** See Stefan's Florilegium files at: http://www.florilegium.org ****
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