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Tuesday, July 3, 2012

CAMALMA WITH 15TH C RECIPE FOR POMEGRANATE SAUCE

POMEGRANATES
Photo by: Lord-Williams
zumo de granadas, pomegranate juice or sauce. Navarro provides a recipe, which appears to be taken from Nola: It is a sweet juice was made by mashing the fruit, straining it and mixing it with almonds, pine kernels and rosewater. Generally, it was served as a sauce with roast fowl. The recipe is more complicated than it appears, as the arils (seed sacs) must be mashed without crushing the seeds. Then it is strained to remove the seeds and mixed with almonds, pine kernels and rosewater. If bitter juice is desired, wine and vinegar are added. The mixture is then brought to a boil and served. Anón Al-Andalus calls for the juice ready made several times. Sent Soví calls for pomegranate wine but does not give the recipe. Villena provides a recipe for the juice, which is actually a meat sauce for fowl. Besides giving the recipe, Nola includes both the juice and the wine as ingredients in other recipes. The one for juice appears to be copied from Villena's recipe. See granada. [Anón/Huici. 1966:193:124:253:150:469:257 etc; Martínez Llopis. Historia. 1981:169; Nola.1989:xviii-3:xxix-4:liii-2; Anón/Grewe. 1982:LI:95-96:CXXXI:118-119:CLXVIII:181 etc; Villena/Calero. 2002:114-115; and Villena/Navarro. 1879:202]

POMEGRANATE SAUCE ADAPTED FROM VILLENA LA CAMALMA O ZUMO DE GRANADAS

Arils (Seed Sacs)
Photo by: Lord-Williams
Ingredients

1 c almonds
½ c pine nuts
1 c rosewater
10 large pomegranates
1 tsp cinnamon
¼ tsp ginger
½  tsp  cloves

For sweet juice:
½ c honey (optional)

For sour juice:
¼ c red wine
¼ c vinegar

Staining the liquid
Photo by: Lord-Williams
Preparation

Soak skinned almonds and pine nuts in rosewater overnight.

Wear rubber gloves to prevent staining when preparing the pomegranates. Cut off the crowns of the pomegranates. Cut the fruit into quarters. Press the core centers with the thumb and pull the sections apart. Peel off the inner white skins covering the arils (seed sacs) and discard. Invert the skins inside out. The arils will pop out without bruising. The final steps are less messy if done under water. Too the arils sink while the white skins float.

Place the arils in a saucepan with ½ c water. Cover and bring to a boil. Reduce the heat and boil gently for 10 minutes until the arils are tender.

Strain the liquid through a cheesecloth. Press down on it to obtain all the liquid possible. Discard the seeds. This will yield 2-4 cups juice. Add water to make 4 cups if necessary.

Grind almonds and pine nuts with rosewater in a food processor. Strain this and add it to the pomegranate juice with the spices.

Pomegranate Sauce for Roasts of Fowl
Photo by: Lord-Williams
If sweet sauce is desired, the addition of honey may be necessary as it is almost impossible to distinguish sweet pomegranates from acid tasting ones until opened. Add honey sparingly, tasting frequently, to obtain the desired sweetness. Remember, the medieval tooth was not as sweet as it is today.

Bring the mixture to a boil and reduce heat to simmer boiling gently, uncovered, until the liquid is reduced by half. This takes about 1 hour. This sauce can be used to make sweet cameline sauce see salsa camelina, otherwise, pour it over roast fowl and serve.

If sour juice is preferred add red wine and vinegar but not the honey. Heat the mixture to combine the flavors and reduce the volume as per above.


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