I finally found time to load some pictures. Here's a Butterkaese I made with quite a lot of saffron. My daughter and I have made this before with far smaller quantities of saffron, but I had gotten quite a good price a while back, and threw caution to the wind. It's quite lovely to look at, but the flavor of the cheese and of the saffron are competing with each other. You can have too much of a good thing. I grated some of it into brown rice and stuffed a squash with it, and it worked quite well for that. I think that it should be great melted onto broiled chicken cutlets, but not a table cheese. One would think I might have learned with my heavy-handed mustard seed parmesan, which was great as a seasoning but couldn't be eaten straight. Well, it's quite festive looking and should combine well in a lot of cooking.
Wow! You must have got a good price on saffron. It looks great!
I found a good deal at an Indian grocery store, and succumbed to impulse.
That has really coloured up! I can see how it would be a bit intense, but still, it looks great.
- Jeff
It is very pretty, but the saffron was a good quality and quite aromatic. This was likely Persian saffron, stronger than the Spanish I am used to. Next time I may use Safflower, which has a good strong color without the saffron taste, and a few threads of this real saffron for a more delicate hint of flavor.
Washing with saffron might produce a nice result too. I'm doing a washed-rined varient of butterkase at the moment, and it's progressing nicely.
- Jeff