Broom, shaka laka.
Aug. 25th, 2011 09:29 am![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
madbakerThis week's Resolution Recipe: Genestada (Broom Pudding)
3 Tbsp rice flour
12 threads saffron, crushed
3/4 tsp cinnamon, in a spice bag
1/4 tsp cloves, in a spice bag
1/2 cup golden raisins
1/2 tsp salt
1/3 cup caster sugar
1 Tbsp toasted pine nuts
Blend together the rice flour and almond milk. Bring to a simmer, whisking, until the mixture starts to thicken (about one minute). Stir in the saffron and the spice bag. Continue to simmer, whisking, for about 10 minutes until the mixture is the consistency of softly whipped cream. Stir in the raisins, salt, and sugar. Turn into four bowls and cool. Decorate the tops with the pine nuts.
What worked: Eh, it was okay. Bland and too sweet for my taste.
What didn't: Kind of library paste texture. The rice flour thickened almost immediately so it never got to a low boil.
Will I make it again? Yes. I plan to up the almond milk to 3 cups, up the rice flour to 1/4 cup (which is a dramatically lower percentage) and see if that produces a lighter texture and less-sweet flavor. It'll still be bland and sweet, but I suspect that's the point.
What I'm reading: Dan Barry, Bottom of the 33rd
If you want to make broom pudding for fast days, make almond milk and strain it and put it in a good pot. After that, take flour of good rice and pass it through a sieve of silk, and then mix it with the milk; it should be nice and clear, so it cooks well. Then, when you have to take it from the heat, put in saffron so that it turns the color of broom. Take cinnamon and cloves, and put them in to cook whole; there are some who do not want the pieces to appear: take a good cloth and wrap the spices inside. Boil it all the while. You can put in, if you wish, a bit of old oil. Then, at the end, take cleaned raisins and put them in the pot. Flavor it with salt.1 1/2 cups almond milk
It should be quite thick, like porridge, and it should have a lot of sugar, to overtake the flvor of the rice and almonds. And you can put in, per every four bowls, a pound of almonds and as much rice as fits in a mustard bowl. If one likes it, one can put in toasted pine nuts, and these one leaves to boil. After that, one distributes enough pudding for the bowls. Take care that before you put in the pine nuts they [the bowls] should be a little cooled off.
(Sent Soví, late 14th century)
3 Tbsp rice flour
12 threads saffron, crushed
3/4 tsp cinnamon, in a spice bag
1/4 tsp cloves, in a spice bag
1/2 cup golden raisins
1/2 tsp salt
1/3 cup caster sugar
1 Tbsp toasted pine nuts
Blend together the rice flour and almond milk. Bring to a simmer, whisking, until the mixture starts to thicken (about one minute). Stir in the saffron and the spice bag. Continue to simmer, whisking, for about 10 minutes until the mixture is the consistency of softly whipped cream. Stir in the raisins, salt, and sugar. Turn into four bowls and cool. Decorate the tops with the pine nuts.
What worked: Eh, it was okay. Bland and too sweet for my taste.
What didn't: Kind of library paste texture. The rice flour thickened almost immediately so it never got to a low boil.
Will I make it again? Yes. I plan to up the almond milk to 3 cups, up the rice flour to 1/4 cup (which is a dramatically lower percentage) and see if that produces a lighter texture and less-sweet flavor. It'll still be bland and sweet, but I suspect that's the point.
What I'm reading: Dan Barry, Bottom of the 33rd
