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Friday, April 5, 2013

COCINA DE BOCA WITH A ROYAL HISPANO-MUSLIM DESSERT


Dissolving Camphor in Rosewater
Photo by: Lord-Williams
royal kitchen. It was used only for preparing the meals of the king and royalty. Ruperto Nola began working as an assistant in the Royal Kitchen in Naples and became the Head Chef for Ferdinand I of Naples, bastard son of Alfonso V of Aragon. His manuscript of recipes for royalty survives along with the 14th century manuscript Sent Soví, with  Catalan recipes and two Al-Andalus manuscripts both from the 13th Century  From the royal kitchens came the royal dishes which still exist today.  [Nola/Pérez.1994:192]

ROYAL RAFÎS ADAPTED FROM ANÓN AL-ANDALUS #420. RAFĪS REGIO, p 231-232

Ingredients

½ lb almonds
½ lb  wheat flour
4 eggs
Pounding Flat Cakes
Photo by: Lord-Williams
¼  tsp camphor
1 c rosewater
1/8-1/4 c butter for frying
¼- ½ c  almond oil or melted and clarified butter
1 c almond oil, melted butter or rose syrup

For the rose syrup:
2 c rose petals
1 c distilled water
1 c castor sugar
juice from one lemon

Preparation

Mince almonds in a food processor to make a paste. Add flour and knead. Add slightly beaten eggs.  Sprinkle with rosewater in which camphor has been dissolved and enough almond oil or butter to make cakes. (Note: as camphor is an ingredient for moth balls (as it does kill months, not people) very little should be added to enhance the aroma. For further information see blog titled alcanfor published April 12, 2010)

When well kneaded, make thin flat cakes. Heat a large clay or stainless steel frying pan. Add 1/8-1/4 c butter to grease the bottom of the pan. Fry the cakes until they bind like pancakes. Do not over cook.

Its not Red Wine but Rose Petal Syrup!
Photo by: Lord-Williams
Pound them with sweet almond oil or fresh, melted and clarified butter.[1]  Make a dome shaped loaf like a sugar loaf and put it in a large dish.

When ready to serve pour almond oil, fresh melted, clarified butter or rose syrup over it.  

Rose Syrup:
Place all ingredients in a heavy pot. Simmer for 1 hour. Strain and discard the petals. Heat the syrup until the desired thickness is reached.  Pour this over the almond loaf and serve.



[1] It is easier to put them through a meat grinder and add the liquid after that.



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