Pynnonade (A Dish of Pine Nuts) is a traditional Medieval recipe for a classic dish of a custard made from almond milk and egg yolks that's flavoured and decorated with toasted pine nuts. The full recipe is presented here and I hope you enjoy this classic Medieval version of: A Dish of Pine Nuts (Pynnonade).
Take blanched almonds and boil them up somewhat thick with good broth or with water and set on the fire and boil it. Add the yolks of eggs that have been strained. Take pine nuts fried in oil or in lard and add white powder douce, sugar and salt and colour it a little with alkanet.
Modern Redaction
In essence this is a savoury custard made from almond milk and egg yolks that's flavoured with toasted pine nuts.
Ingredients:
250g ground almonds
600ml hot good broth or boiling water
3 egg yolks
6 tbsp toasted pine nuts
red food colouring (optional)
Method:
Combine the almonds and boiling water and allow to steep for five minutes, stirring occasionally. You can then either sieve the mixture to remove any coarse grains or you can blend the mixture until smooth in a blender (this is the preferred option).
Place the almond milk back in a pan and bring to a simmer. Beat the egg yolks in a bowl and add a ladleful of the hot almond milk to temper. Beat to combine then scrape the egg mixture into the pan with the almond milk. Heat gently, stirring constantly, until the custard has thickened (do not boil).
Stir in the pine nuts, add a few drops of red food colouring, turn into a bowl and serve. This can be made either savory (with the meat broth) or sweet if using water (you could also add wine).
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