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saffron syrup

Windy Apr 14, 2011 05:20 PM

Bought a bottle of this amber stuff at The Spanish Table. What should I do with it?

I keep thinking cocktails, but haven't figured out what mixes with saffron.

I've tried throwing it into cornbread, which was good. And I just had a great saffron-almond biscotti.

Rice pudding?

Any ideas?

  1. goodhealthgourmet Jun 11, 2011 09:57 PM

    i'm thinking some combination of yogurt (plain or vanilla), spiced poached apricots, and toasted (or candied) nuts...

    5 Replies
    1. re: goodhealthgourmet
      Windy Jun 11, 2011 10:17 PM

      That sounds awfully good even without the added syrup. And it's almost apricot season.

      A favorite Middle Eastern cafe serves a seasonal fruit salad with nuts and tart yogurt; in fall it has apples and pomegranate seeds and dates.

      1. re: Windy
        goodhealthgourmet Jun 11, 2011 10:40 PM

        aren't you in SF? apricots are showing up *now* at the farmers markets here in LA, so you should be able to get them too.

        1. re: goodhealthgourmet
          Windy Jun 11, 2011 10:54 PM

          Yes, any day now; I haven't had any local apricots yet, just a lot of cherries. Blenheims are usually end of June-July.

          It's been such a cold, wet spring though. (Probably why the basil was bitter.)

      2. re: goodhealthgourmet
        Windy Jun 12, 2011 05:20 PM

        Bingo! Brown cow plain yogurt, a sliced apricot, walnuts, drizzled with saffron syrup.

        Prep time: 45 seconds and good enough to serve to company. (I might toast the nuts and poach the apricots then.)

        1. re: Windy
          goodhealthgourmet Jun 12, 2011 05:39 PM

          excellent :)

      3. HillJ Apr 15, 2011 08:00 AM

        In a hot cup of tea
        On poundcake
        Drizzled over chocolate syrup
        In cocktails
        I love it on grilled fruit
        Cold rice salads (as part of the dressing)
        As a dip for shrimp cocktail

        7 Replies
        1. re: HillJ
          Windy Apr 15, 2011 06:18 PM

          Poundcake sounds wonderful but won't make my health coach happy.

          Grilled fruit is a great idea; will be sure to save some for apricot and peach season.

          I think it's too sweet for shrimp but maybe if I cut it with lemon or lime and chiles....Thanks for the ideas.

          1. re: Windy
            HillJ Apr 15, 2011 06:30 PM

            Oh I wrote that in such short hand, I really didn't offer much explanation did I.

            On the shrimp I meant to explain that I add the syrup to cocktail sauce. It does impart a sweetness but I like the chili/sweet combo.

            Apricots and peaches would be great grilled with the simple syrup. I love it on grilled pineapple and mangos.

            1. re: HillJ
              Windy Apr 15, 2011 06:35 PM

              I'll fool around with cocktail sauces and spicy dips and report back. I wish it didn't have such a high sugar content, but the saffron is just lovely.

              Still working out the saffron cocktails. Paella in a glass?

              1. re: Windy
                HillJ Apr 15, 2011 06:38 PM

                Sounds good!

                http://www.mutineermagazine.com/blog/...

                Here's a few cocktail recipes I enjoy. Vodka infused w/saffron!

                1. re: HillJ
                  Windy Apr 15, 2011 06:47 PM

                  What a great list: I can't wait to try my first hard mango lassi. I had forgotten the amazing saffron lassis I used to get at a nearby Indian restaurant.

                  Paella in a glass will have to wait.

                  1. re: Windy
                    HillJ Apr 15, 2011 06:58 PM

                    Cheers!

                  2. re: HillJ
                    Windy Jun 11, 2011 09:06 PM

                    I haven't tried as many of these as I'd like--still waiting for peach season.

                    The best thing I've made with saffron syrup so far was soda. Soda water, fresh lime, and saffron syrup: a refreshing quasi-Indian soft drink. Also a beautiful golden color.

                    Lime is the ideal counterpoint. Will remember that when I get to chile cocktail sauce.

                    Saffron syrup and milk was good, but not award winning. And it vanished into polenta without a trace. Corn bread slightly better.

          2. j
            jaykayen Apr 14, 2011 05:21 PM

            ice cream.

            I keep thinking gin, either a dry martini or a sour.

            2 Replies
            1. re: jaykayen
              Windy Apr 14, 2011 05:37 PM

              I don't have any gin, but that's a good idea.

              I do have fresh milk (from a farm) and will try a little saffron shake and report back. Thanks!

              1. re: jaykayen
                TheHuntress Apr 16, 2011 02:44 AM

                I second the gin idea.

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