Medieval Pine Nuts
Posted
Fri, 11/12/04
When Savorys by Shenanchie was up and running, I made available an article I'd written about food and culture in medieval times. (The article has since been released in e-book format - Medieval Cuisine - as part of the Food Fare Culinary Collection).
The following recipe was common at Christmas time during the Dark Ages:
Pine Nuts in Sugar (Nucibus Pineis Saccharo Conditi)
1 C pine nuts, shelled
Melt the sugar in a clean, dry pan for about ten minutes over medium-high heat. When sugar melts, add shelled pine nuts and stir to coat. Remove pan from heat. Allow to cool before forming the mixture into shapes similar to cylinders. Make each "cylinder" about 6" long and roughly 2" wide. Serve.
Pine nuts are usually in season from October through early December. I prefer to bake them on a cookie sheet for about an hour and eat them warm. I love the nuts and wish they were available all year round. They are also good in green salads and various pasta dishes. However, buying them at the grocery store costs an arm and a leg – much like macadamia nuts.
Tags: Culinary Collection;
Medieval;
Pine Nuts; Snacks
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