Saffron And Almond Milk Recipes

SAFFRON AND ALMOND MILK

Saffron and Almond Milk image

Saffron provides a beautiful color and distinctive flavor to this refreshing and festive drink from chef Vikas Khanna's "Flavors First."

Provided by Martha Stewart

Number Of Ingredients 5

Ingredients

7 1/2 cups whole milk
1/2 cup blanched, sliced almonds
1 teaspoon saffron threads, plus 2 pinches for garnish
1 teaspoon ground cardamom
6 tablespoons honey

Steps:

Bring milk to a boil in a medium saucepan over high heat. Reduce heat to low and add almonds, saffron, cardamom, and honey. Simmer, stirring, until all the ingredients are well combined, about 5 minutes. Serve hot, garnished with saffron.

SAFFRON AND TOASTED ALMOND ICE CREAM

Saffron and Toasted Almond Ice Cream image

Provided by Food Network

Categories dessert

Time 4h40m

Yield 6 servings

Number Of Ingredients 6

Ingredients

1 quart whole milk
9 ounces white sugar
6 ounces flaked almonds
8 egg yolks
2 large pinches saffron
1 to 2 tablespoons amaretto

Steps:

Preheat oven to 350 degrees F.
Combine milk and half of the sugar in a large saucepan and heat gently.
Place the almonds on a sheet pan and toast in the oven, shaking the pan occasionally, for 5 to 6 minutes or until almonds are light brown.
Add the almonds immediately to the milk and sugar mixture. Once the milk mixture comes to a gentle boil, remove from the heat, cover and let steep 30 minutes. After 30 minutes, place the milk mixture on low heat. While this is heating, combine the remaining sugar with the egg yolks and either by hand or with an electric mixer, whisk until the eggs become pale in color, about 3 minutes. Slowly drizzle a little of the hot milk mixture into the egg yolk mixture to increase the temperature of the yolk mixture. Next, slowly whisk the yolk mixture into the milk mixture. Cook the mixture over a low heat, stirring constantly. Once the mixture has thickened and coats the back of the spoon, about 3 to 5 minutes, remove from heat and strain through a find sieve into a high-sided canister. Add the saffron and amaretto and place in a large bowl of ice water. Stir occasionally and when completely cool, place in an ice cream maker and churn according to the manufacturer's directions. The texture will then be best if you transfer the ice cream to another container and place in freezer for at least 3 hours or overnight.

SAFFRON GOLDEN MILK

Saffron Golden Milk image

Feeling sick or really need a pick-me-up? Look no further! Saffron golden milk makes the perfect medicinal pairing with turmeric. Try out this drink recipe and you are sure to be feeling better in no time! If you wish to have your drink sweetened, add a teaspoon or two of honey into your drink.

Provided by Zaran Saffron

Categories Drinks Recipes

Time 10m

Yield 1

Number Of Ingredients 6

Ingredients

1 cup milk
¼ teaspoon ground turmeric
¼ teaspoon ground ginger
1 pinch ground black pepper
2 pods cardamom
2 saffron strands (such as Zaran®), or more to taste

Steps:

Pour 1/3 cup milk into a saucepan. Heat over medium-low heat until hot but not boiling, about 1 minute. Add turmeric, ginger, black pepper, cardamom, and saffron; stir until combined. Pour remaining milk into the saucepan and cook over medium heat until flavors blend, for 3 to 5 minutes more.

Nutrition Facts : Calories 128.4 calories, Carbohydrate 12.8 g, Cholesterol 19.5 mg, Fat 4.9 g, Fiber 0.5 g, Protein 8.3 g, SaturatedFat 3.1 g, Sodium 100.9 mg, Sugar 11.5 g

ALMOND SAFFRON CAKE

Almond Saffron Cake image

This cake was adapted from Kim Sunée, the Korean-born author of "Trail of Crumbs: Hunger, Love and the Search for Home" (Grand Central, 2008).

Provided by The New York Times

Categories cakes, dessert

Time 1h

Yield 2 8-inch cakes

Number Of Ingredients 14

Ingredients

Butter or nonstick spray, for baking pans
1/3 cup milk
Generous 1/2 teaspoon saffron threads
Finely grated zest of 1 orange (about 2 teaspoons)
2 cups all-purpose flour (stir flour before measuring)
1 teaspoon baking powder
1/2 teaspoon baking soda
1/8 teaspoon salt
1 cup butter (2 sticks), at room temperature
1 8-ounce can (about 1 cup) almond paste (not marzipan), or one 7-ounce tube
1 cup confectioners' sugar, plus additional for dusting or glazing cakes
5 large eggs
1 8-ounce container whole-fat sour cream
Juice of 1 orange, optional

Steps:

Heat oven to 350 degrees. Lightly butter or spray two 8-inch round cake pans. In a small saucepan over medium heat, warm milk and add the saffron and zest. Bring to a low simmer, and remove from heat; set aside. Sift together flour, baking powder, baking soda and salt in a large bowl; set aside.
Using an electric mixer at medium speed, beat together 1 cup butter and almond paste until creamy, about 3 minutes. Gradually add 1 cup confectioners' sugar, and beat until fluffy, scraping down the sides. Add eggs one at a time, beating until blended after each addition. Gradually add flour mixture alternately with sour cream, beginning and ending with flour mixture. Add saffron mixture, beating just until blended.
Pour batter into prepared cake pans, and smooth tops. Bake until tester inserted in center comes out clean, 30 to 40 minutes. Cool 5 minutes, and remove from pans. Serve warm, dusted with confectioners' sugar, or drizzled with orange juice mixed with 2 to 3 tablespoons confectioners' sugar.

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