Goes with Hassenpfeffer?
Nov. 1st, 2011 09:31 am![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
madbakerThis week's Resolution Recipe: Jawarish (Carrot Jam).
3/4 pound red carrots, peeled and sliced thinly
1/2 cup + 1 tsp honey
1/8 tsp pepper
1/8 tsp ginger
1/4 tsp true cinnamon
1/8 tsp mace
10 threads saffron
Place carrots in a heavy pot, cover with water, and add 1 tsp honey. Bring to a boil over medium-high heat, reduce to medium heat, and simmer covered for 10 minutes, until soft. Drain carrots and return to pan with 1/2 cup honey. Mix in spices and bring to a simmer over low heat. Cook, covered, until thick - about 45 minutes.
Pour into sterilized glass jars. Use as a side dish for roast meats.
What worked: Meh, it was okay. The spice mixture and quantities worked pretty well.
What didn't: The carrots needed to boil longer, until they were close to mush - 20-30 minutes rather than 10. Also the simmering needed to be longer to blend the honey and spices into the carrot taste.
Will I make it again? Next time red carrots are at the market. I'd like to get this right, as I think it would be a nice side dish for a roast lamb or goat.
What I'm reading: Poul Anderson, Call Me Joe
It is necessary to select fresh, red carrots, to wash them, clean them, and cut them as thinly as possible. Put them in a ceramic pot, add a little bit of honey, and cover them with water. Cook them until they are soft, then strain off the water with a sieve and add a quantity of skimmed honey equal to that of the carrots. Mix in seasonings chosen from among pepper, ginger, cardamom, cinnamon, cubeb, spikenard, mace, galangal, aloe wood, saffron, and musk. Cook to thicken the carrot jam. Pour [it] into a glass jar and consume it as needed.
(Kanz al-Fawa'id fi tanwi' al-mawa'id, 13th century)
3/4 pound red carrots, peeled and sliced thinly
1/2 cup + 1 tsp honey
1/8 tsp pepper
1/8 tsp ginger
1/4 tsp true cinnamon
1/8 tsp mace
10 threads saffron
Place carrots in a heavy pot, cover with water, and add 1 tsp honey. Bring to a boil over medium-high heat, reduce to medium heat, and simmer covered for 10 minutes, until soft. Drain carrots and return to pan with 1/2 cup honey. Mix in spices and bring to a simmer over low heat. Cook, covered, until thick - about 45 minutes.
Pour into sterilized glass jars. Use as a side dish for roast meats.
What worked: Meh, it was okay. The spice mixture and quantities worked pretty well.
What didn't: The carrots needed to boil longer, until they were close to mush - 20-30 minutes rather than 10. Also the simmering needed to be longer to blend the honey and spices into the carrot taste.
Will I make it again? Next time red carrots are at the market. I'd like to get this right, as I think it would be a nice side dish for a roast lamb or goat.
What I'm reading: Poul Anderson, Call Me Joe
