Spicy Pan

by Tuesday, December 18, 2012

Start with this recipe I hope frequent collaboration with Antonio Montalto, pastry chef of the Relais Antica Corte Pallavicina.

Spicy Pan (pain d'epices)

Spiced loaf is Alsatian origin, led by a Bishop of Armenia who took refuge in the North of France, We offer all colors that were visiting. Considered a bread , enriched and sweetened with honey and a mixture of spices, It was very important on the tables of the middle ages giving it even disparate forms, often obscene, as fouls to cure impotence, breasts to ensure the milk to nursing mothers. While today the ancient tradition of spice loaf is still alive in Northern Europe and Central Europe. Country fairs of these areas and still easy to find spice loaf in the shape of a heart or piglet.

400 g flour

Zest of 1 lemon

1 pieces of cinnamon

1 PCs of curry

1 pieces of fine salt

1 pieces of nutmeg

50 g Richard

100 g salted candied oranges

120 g raisins

Mix all ingredients with a spoon in a bowl and let ferment for 3 weeks in the fridge.

After fermentation prepare a cold mixture:

400 g water

400 g honey

180 g sugar

50 g rum

And knead with:

70 g almond fillets

20 g baking soda

Finally joining the latter composed ,with what we have left to ferment, working well with a whisk to make sure it is smooth and uniform.

Pour the mixture into molds previously buttered and floured and bake at 165° C for approximately 50 '.

p.s.: the dough is normal for a little liquid. The final aspect of this preparation is very dark.

 

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2 Responses
  • Stefano
    September 12, 2014

    Hello, can I get clarification, I would like to know what is the meaning of Zest 1 lemon and what exactly is the Richard. Thanks a lot and congratulations for your site!

    • Gourmet Geisha
      September 15, 2014

      Hello Stefano. The Zest is nothing but a zest or often grated lemon peel, that gives the dishes a fragrant scent.
      The Richard is a liqueur, a pastis.
      Grazie continua a seguirmi 🙂

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