BitterSweet

An Obsession with All Things Handmade and Home-Cooked


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Around the World in 80 Plates: Barcelona, Spain

Pack your bags and don’t forget your sunscreen- For the next leg of our global cooking conquest, we’re headed to Spain! Barcelona, Spain, to be precise, where dishes sparkle with bright, bold, and fearless flavors. Making paella may be the extent of my experience with this vast, richly varied cuisine, but it’s from that generous hammered metal pan that I drew inspiration for this week’s well-traveled recipe. Rice and vegetables needn’t apply, however, because this is a job for saffron alone. The signature spice that breathes life into this savory simmered rice is just as well suited to savory tastes as it is sweet.

Ice creams still churning endlessly on my mind, a glorious, golden saffron scoop was an irresistible concept. An ideal treat for such the perpetually warm climate of Spain, or the increasingly sweltering summer days ahead for most of us at home, a fuss-free and refreshing recipe was the only way to go. Fine delicacies such as saffron need little to make any dish pop, but I couldn’t help but gild the lily further with a smattering of crunchy cashews. Lending their roasted, slightly salty flavor to the party, their gentle nutty taste is the perfect compliment.

Be sure to watch Bravo this Wednesday at 10/9c when Around the World in 80 Plates hits Barcelona!


Saffron Cashew Ice Cream

2 2/3 Cups Plain Non-Dairy Milk
1/4 Teaspoon Saffron
3/4 Cup Roasted and Lightly Salted Cashews, Divided (1/4 cup blend in base, 1/2 chopped)
1/2 Cup Granulated Sugar
3 Tablespoons Light Agave Nectar
1 Tablespoon Arrowroot
2 Teaspoons Cornstarch
1 Teaspoon Vanilla Extract

For starters, combine the non-dairy milk and saffron and let sit for 8 – 12 hours, or overnight to infuse.

Once the saffron has turned the “milk” a golden-yellow color after a nice, long soak, pour that liquid into the canister of your blender. Add 1/4 cup of the cashews along with the sugar, agave, arrowroot, and cornstarch. Roughly chop the remainder of the nuts and set them aside for later.

Blend on high speed until the nuts are completely pulverized and the whole mixture is completely smooth. This may take as long as 8 – 10 minutes if you’re not using a high-powered model, so be patient. Pass the mixture through a fine strainer to filter out any remaining cashew pieces. Transfer the smooth base into a medium saucepan and begin to cook over moderate heat. Whisk periodically until it reaches a rapid bubble. Turn off the heat and add in the and vanilla. Cool and then let it sit in the fridge for at least 3 hours, until thoroughly chilled.

Churn in your ice cream maker according to the manufacturer’s instructions. In the final 5 minutes of churning, introduce the remaining chopped cashews directly to the machine while it continues to spin, evenly distributing the pieces throughout the soft ice cream. Transfer to an air-tight container and store in the freezer for at least 3 hours, to fully solidify, before serving.

Makes About 1 Quart

Printable Recipe

For participating in this competition, Bravo has compensated me for my time, but all recipes and opinions are solely my own.

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