Saffron Ideas Anyone?

[Guest guest]

Here in Lancaster Co. PA, Saffron is grown in a lot of gardens. In the PA

Dutch cooking, it goes in with all the chicken dishes and potpies to add

color, making things look richer. Without saffron, potpie noodles look a

little

gray.

It is really easy to grow. Just like regular crocuses, except they bloom

around Halloween. Mine will be blooming in the next couple of weeks :-).

 

Tina

_The Essential Herbal Magazine_ (http://www.essentialherbal.com/)

_Essential Herbal Blog_ (http://theessentialherbal.blogspot.com/)

 

 

 

[Guest guest]

I went to my local Indo-Pak Grocery (Indian/Pakistani) and they have new

ownership, so as a promotion I got a free container of saffron with my

purchase {grinz}

 

Anyone have any usage ideas for me? I don't want to do the same old -

Saffron Rice thing and I figured maybe the creative minds here would

chime in with thoughts!

 

*Smile*

Chris (list mom)

 

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[Guest guest]

, " Christine Ziegler "

<chrisziggy wrote:

>

> I went to my local Indo-Pak Grocery (Indian/Pakistani) and they have new

> ownership, so as a promotion I got a free container of saffron with my

> purchase {grinz}

>

> Anyone have any usage ideas for me? I don't want to do the same old -

> Saffron Rice thing and I figured maybe the creative minds here would

> chime in with thoughts!

>

> *Smile*

> Chris (list mom)

 

Hi Chris,

On another group and funny they were talking about Saffron as well.

Must be a bumper crop of it somewhere, and here I thought it was

really expensive. Anyway one individual tinctured some in Alcohol,

and really wasn't happy with the outcome. Others chimed in with a

list of food items....ow about paella, boullaibaise, rogan josh, seafood

> > dishes galore! My mouth is watering!

 

Alfred added:

> With all this talk about saffron, last night I decided

> to make a saffron flan for our dessert. Oooooooh was

> it good!

So there are some dishes. Another individual was infusing inot way to

much precious Sandalwood, waiting to hear his impressions.

The biggest comment was on Saffrons ability to turn everything YELLOW.

Some research being done to solve the " tinting " problem, but no

references on a cure.

Hoe that helps...wish I could make some of those meals, but at my

house we're just past the nothing can touch anything els, and no

mixing please food stage...ahhh for the day I don't have chicken

nuggets in my freezer next to my fresh from the garden frozen herbs

and fruit, bit of an oxymoron that!

Lynn

[Guest guest]

Try this link for some great ideas.

 

_http://fooddownunder.com/cgi-bin/search.cgi?q=saffron & start=0 & page=0_

(http://fooddownunder.com/cgi-bin/search.cgi?q=saffron & start=0 & page=0)

 

 

and:

 

 

Saffron Elixir

1 liter water

0.5g Saffron

750g. sugar

20 whole green cardamoms (opened)

Saffron Elixir Directions

Soak Saffron in little warm water for 10 minutes, rub well with a spoon

until dark golden color develops. Place 1 litre water in clean pot, add the

Saffron mixture and sugar. Place Cardamom, in a small, clean, thin cloth. Tie

cloth securely with thread to form a bag and place this bag in the water. Boil

water till sugar dissolves, and liquid thickens into a syrup. Allow to cool,

then remove bag with Cardamoms. Pour the golden Saffron syrup into 750ml glass

bottle and store in refrigerator. To use, dilute syrup with water or

cold/warm milk ( 1 portion syrup dilute with 10 portions water or according to

taste).

(Serves: about 40 glasses from 750 ml syrup concentrate)

Can also used as topping for ice cream and desserts