In the culinary world of the 14th century, saffron was the ultimate symbol of luxury and refinement. This golden spice, derived from the delicate threads of the crocus flower, was a staple in medieval kitchens, especially for those who could afford it. In my upcoming book, Serve It Forth!, I’m diving deep into the enchanting world of medieval recipes, and that means working with saffron — a lot of it! Let me take you on a journey into the past to explore how this spice was used and how I’m recreating these saffron-rich dishes for the modern kitchen.
Saffron: The Gold of the Medieval Kitchen
Saffron's vibrant color and distinctive flavor made it a prized ingredient in 14th-century England, featured prominently in The Forme of Cury, a medieval cookbook compiled by the master cooks of King Richard II. Its use was not only culinary but also symbolic; it represented status, wealth, and sophistication. Saffron was used to enhance both savory and sweet dishes, imparting a unique aroma and a warm, golden hue that turned ordinary meals into royal feasts. It was used in everything from "Rapes in Potage" (a thick stew of turnips and saffron) to “Saffron Cakes” and “Blancmange,” a dish combining chicken, rice, and almond milk, tinted golden.
Recreating Saffron-Heavy Recipes: A Balancing Act
Reproducing these saffron-heavy recipes for Serve It Forth! has been an intriguing challenge. Saffron is not only one of the most expensive spices in the world today but also one of the most potent. A little goes a long way, and using it wisely is key to capturing the essence of medieval cuisine without overwhelming modern palates (or breaking the bank!).
To achieve this, I’ve approached each recipe with a balance in mind: how to stay true to the historical flavor profiles while making these dishes accessible to contemporary cooks. In some recipes, this means adjusting the quantities to account for the potency of modern saffron. In others, it means reimagining the medieval method of extraction, such as steeping saffron threads in hot water or broth to release their full color and flavor.
Recipe Spotlight: Medieval Saffron Dishes to Try
One of the most delightful discoveries has been a recipe called "Brewet of Almaynne," a type of thickened broth flavored with saffron, ginger, and almond milk. The original recipe calls for a lavish pinch of saffron, which adds a warm, earthy undertone and a brilliant color. In Serve It Forth!, I’ve adapted this dish to balance the intense saffron flavor with fresh herbs and spices, creating a dish that is both authentic and appealing to the modern palate.
Another favorite is "Custard Royale," a rich, baked egg custard, heavily infused with saffron. This dish’s golden hue was not just for aesthetics; it was meant to showcase wealth and sophistication. I’ve tested this recipe multiple times, adjusting the amount of saffron and carefully balancing the sweetness to bring out its unique, honey-like notes.
Tips for Using Saffron in Your Kitchen
For those inspired to experiment with saffron at home, here are a few tips:
A Little Goes a Long Way: Start with a small pinch (about 10-15 threads) and increase as needed.
Steeping is Key: Always steep saffron in a hot liquid (like water, broth, or milk) before adding it to your dish. This process helps release its full color and flavor.
Store It Well: Keep saffron in a cool, dark place in an airtight container to preserve its potency.
Bringing Saffron to Life in "Serve It Forth!"
As I continue testing recipes for Serve It Forth!, I am constantly amazed at how this spice, despite its ancient roots, remains relevant and revered in kitchens worldwide. Recreating these saffron-rich dishes has been a journey filled with experimentation and a deep appreciation for the ingenuity of medieval cooks who knew how to use this precious spice to its fullest potential.
Saffron’s role in 14th-century cuisine was as much about the stories it told as the flavors it brought to the table. As I work to bring these recipes to life in my book, I hope to capture a piece of that history — one golden thread at a time. Stay tuned for more updates, and perhaps a sneak peek into some of these delightful dishes soon!
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