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Friday, December 9, 2011

ATADO CON UN HILO WITH MEDIEVAL APPULMOS, APPLE STEW IN ALMOND MILK

bouquet garni for Boeuf...
Photo from : howtoeatacupcake.net

tied with a string. This is used in reference to a bouquet garni, aromatic herbs and seasonings used to flavor dishes, which are tied with a string and placed in the pot while cooking food. Also, at the dinner table during banquets each eater was given a tied bouquet to munch. It should be noted that this was thought to be a French invention but it is documented in Spain in the 15th C, while the French custom appears later. [Nola. 1989:xxxvii-1:xxxix-2:xlii-3:li-1 etc; and Nola/Pérez. 1994:189]

*MEDIEVAL APPULMOS, APPLE STEW 
IN ALMOND MILK ADAPTED FROM NOLA #li-1 CAZUELA MOXI MUY BUENA

For 4 persons

medieval appulmos
Photo by: hopengrut
Ingredients

6 cups apples - peeled, cored and chopped in finger sized pieces
1 qt broth (if a fish day make it with vegetables)
1 c almonds
 1 cinnamon stick
¼ tsp cloves
1” slice of ginger
¼ c rosewater
½ c rice flour

Garnish:
4 tsp sugar
the cinnamon stick ground

Preparation

Have the broth prepared the night before the recipe is to be made. Blanch the almonds and remove the skin. Grind the almonds in a food processor and add ½ the broth. Pour it through a cheesecloth into a bowl. Prepare the apples and place them in the bowl with the almond milk covering them well with the liquid. Let them soak overnight. Soak the spices in rosewater overnight.

The next day put the rice flour in a saucepan. Add almond milk little by little and stir until the sauce thickens. Tie the spices with a string and add them to the mixture.  Add the apples and the rest of the broth. Boil gently over low heat until apples are soft. Remove the spices. Grind the cinnamon stick. Serve in dessert bowls garnished with sugar and cinnamon sprinkled on top

*gualatina in Spanish. See blog titled gualatina published January 1, 2015. “Appulmos,” “appulmose” and “appulmoy” in Forme of Cury II 17, II 35 and IV 81 respectively are variations of gualatina. The Dictionary of the Royal Spanish Academy defines gualatina as an apple stew with almond milk, rice flour and spices soaked in rosewater. 

5 comments:

  1. Just yesterday I used an "atado con un hilo" to make a plain roast! As they sell them already made in my usual market (in a special spice stall), I could not untie it to peep inside, but external layer was clearly bay leafs, and in the inside there was most probably thyme, rosmarine and perhaps tarragon...
    This "appulmos", apart from the almond milk, the rice flour and the rosewater, reminds me the filling of the "apfelstrudel". It is a very curious ethimology, because "poma" (more related to french pomme) and "pomar" (the apple tree field) is nowadays only in use in Asturias (Northern Spain), where sour apples are mainly used for making cider.

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  2. It is more fun wrapping your own herbs and spices. Many of my guests do not understand why I do not use salt until tell them what was in that little tied bag!

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  3. You are must kik. "appulmos" is translated into modern English as Applesauce. I wish ·appulmos" were apple cobbler but in Asturias, there certainly are hundreds of apple recipes dating back to the Middle Ages like apple strudel, cobbler and of course cider. This particular recipe is delicious. Do try it!

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  4. Really, I dare say bouquet garni are more usual in France than in Spain. In case you use clover and tiny or powdwered species if course a little bag is more practical: perhaps one of those for making tea should do very well.
    As for appulmos &c. I am learning a lot not only of medieval cooking but of English as well! Thank you Susan!

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  5. There is difference between tying herbs together and a sachet when using smaller herbs or spices. Recipes normally indicte when they should be tied or enclosed in a cloth.
    I

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