Saffron

Saffron powder is what I use when I cook and bake. Whenever you want to substitute saffron threads for powder, double or even triple the measurement given for powder for the threads and be sure to extract the threads for a minimum of 20 minutes in addition to other cooking time as described in the Basic Tips Section. Recipe ingredients are listed in the order of use. Except where indicated otherwise, all recipes serve 4-6 people.

6 Pippin or Granny Smith apples, peeled and cubed
1 1/2 cups dry white wine
1/2 cup honey
1/8 tsp. saffron
lemon juice (optional)
whipped cream (optional)
dessert crepes (optional)
vanilla ice cream (optional)

Prepare apples, placing them in heavy-bottomed pot and covering with honey or a little bit of lemon juice as they are chopped to prevent them from turning brown. Dissolve saffron in white wine, add to apples and bring to a boil. Simmer until apples are tender but not mushy. Chill mixture for several hours or covered, overnight in the refrigerator. Serve alone or with whipped cream, over ice cream or folded into dessert crepes.

1 teaspoon lemon juice
1/4 teaspoon saffron
8 oz. nonfat ricotta cheese
2 tablespoons nonfat sour cream or lowfat vanilla yogurt
6 tablespoons confectioner's sugar
zest of one lemon, chopped fine
1/2 teaspoon vanilla extract
4 sheets whole wheat thin fillo dough
Nonstick cooking spray

Dissolve saffron in lemon juice, then combine with next five ingredients. Set aside. Spray baking sheet with nonstick cooking oil (I use Weight Watcher's Butter Flavor Spray). Lay down two sheets of fillo dough and with a sharp knife, cut sheets in thirds, lengthwise. Be sure and keep the remaining fillo covered with a damp towel so it will not dry out.

Spray the double layer of fillo with cooking oil. About half an inch from the top of each of three strips put a heaping tablespoon of the ricotta filling. Then begin folding the fillo over the filling to form a triangle (as you would fold a flag). When the triangle has been completed, place it with the seam side down and spray with cooking oil again. Repeat this procedure with remaining fillo until you have six triangles.

Bake on the bottom rack of the oven at 400 degrees until browned. If the traingles appear to be browning too fast, turn down the oven to 350 degrees. Fillo should be lightly browned and very crisp when you remove it from the oven. Baking on the bottom shelf prevents the filling from making the bottom of the triangles soggy. When triangles have cooled a few minutes, dust with powdered sugar, using a sieve and serve immediately.

I have also made this dessert can also be made in a log shape, then sliced into rounds, or baked between bottom and top layers of fillo, like a napoleon.

10-inch springform pan
1/4 teaspoon saffron
4 teaspoons lemon juice
3 lb. nonfat cream cheese, room temperature
11/2 cups sugar
Eggbeaters (to equal 4 eggs)
1 cup sour cream
zest of one lemon
1 teaspoon cardamom powder

Gingersnap Crust
1 1/3 cups crushed gingersnaps (about 30)
1/4 cup butter, melted

Dissolve saffron in lemon juice, set aside. Combine gingersnaps and butter and press into bottom of springform pan. Refrigerate. Preheat oven to 350 degrees. Process cream cheese and sugar in food processor or by hand. Add eggbeaters, a little at a time. Add remaining ingredients. Pour batter into springform pan and bake on middle rack of oven for one hour. Turn off oven and leave the cheesecake in the oven one more hour. Cool to room temperature and refrigerate six hours or overnight.

I don't make this but Fard Candies of Long Beach does. They have been turning out this delicious brittle for 17 years for sale throughout the U.S. and Canada. Contact them at (562) 436-5252 to find out where they sell Saffron Sohun (pronounced So Han) in your area. It cost about $10 for a one pound tin.

4 large carrots, diced or sliced thin
4 yellow onions, diced
4 cups domestic mushrooms, sliced in 1/4 inch pieces
8 ribs celery, sliced in 1/4 inch pieces
2 leeks, sliced in 1/4 inch pieces
2 teaspoons dried thyme
1 teaspoon fennel seed
2 bay leaves, torn to release flavor
3 teaspoons whole coriander seed

In large soup pot combine all ingredients, then cover with water. Bring to a simmer over moderate heat and continue simmering, uncovered, for 20 minutes. Strain through a sieve and refrigerate or freeze.

Use in lowfat cooking to saute and to make sauce as a substitute for olive oil or other cooking fats. Dissolve saffron in the hot vegetable stock to make a simple saffron broth to enjoy either by itself or as a base for soup or the cooking liquid for grains.

The Icons below will guide you to the other Saffron Pages : Pages 5 - 10 are Recipe Pages