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Friday, August 17, 2012

CARDO BURRERO WITH 13TH C HONEY ALMOND MERINGUE RECIPE


Bumble Bee (Bomber Jonellus) on...
Photo from:
 saxonfenken
L. Cirsium arvense, Eng. creeping thistle, Canada thistle. In spite of its name, it is native to Eurasia. In Spain, bees use the nectar from the flowers to make honey which is light amber colored and of good quality. [Silva. 1994:174]

HONEY MERINGUE WITH ALMONDS[1] ADAPTED FROM HUICI'S TRANSLATION OF AL-ANDALUS #164. TRABADO DE MIEL, p 107

Ingredients

1 c  almonds
1/4 c sesame or canola oil 
1 c honey
4 egg whites
1 pinch of salt

Garnish:
Mixed berries without sugar
Sprigs of mint
Slivers of sliced and fried almonds

 Preparation

Berries on a Thin Layer of 
Creeping Thistle Honey and Almond Meringue
Photo by: Lord-Williams 
Boil a cup of water and put almonds in it for a few minutes. Peel the almonds and fry them in sesame oil. When golden brown wrap them on paper towels to remove oil. Put them in food processor and grind them. When done, set aside.

Heat honey over moderate heat until it dissolves and strain it. Bring it to a boil.

PREHEAT OVEN TO 300ºF/150ºC

Whip egg whites until stiff.  Drizzle hot honey over them very, very slowly as if making mayonaise and mix until stiff.

Fold in the almonds. Shape meringues on a baking sheet lined with aluminum wrap or cover a pie with this. Meringues are not for fast food eaters, but mellow cooks with time to let the meringue cook according to its will which can take an hour to turn solid and golden white. When done turn oven off and leave the door ajar. Once cool, if not crowning a pie, serve with berries or other fruit to offset the sweetness of the meringue. 


[1] See blog titled brecina published on April 23, 2012 for a different version of this recipe. Perry titles this "Mu'aqqad of Honey." A makkuk is a measurement between 7.5 and 18.8 liters depending on the locality. Huici's translation calls for a kail of honeycomb. A kail is a measure between 6.5-22 liters depending on the locality. The recipe also calls for 25 egg whites if using a honeycomb, 30 if using regular honey and one ratl of peeled almonds which in 13th C Al-Andalus was 468.75 grams. Today this recipe is found on internet with the title “Honey Frosting” but it calls for half the honey and 2 egg whites. No almonds are added.

  


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