“Let’s retire to the lounge” sounds best when Shawn says it with his Australian twang.
After a long day trapped in a cubicle, there’s nothing
more I look forward to.
I settle into my fav cushy chair and snuggle Daisy.
Shawn’s on the couch with our pup Milou and Big Bang’s splashed across the TV screen.
Life couldn’t be better.
That’s when the demons appear.
I hear whispers about ice cream…..with a splash of Kahlua…oooooh.
No. No. NO!
Bad Coco! Bad Coco!
So, I brew a fresh pot of earl grey instead.
And with the homemade saffron sugar, it really is a treat.
Now, I’m going to tell you a very important secret that even the most famous professional chefs don’t know. It’s the secret to making the most of saffron.
As the most expensive spice in the world, saffron is often wasted. Tossing whole threads into
the mix will not infuse enough of the flavor. The key to releasing the most
out of those delicate little threads is grinding them up with a bit of sugar, then steeping them
in a small amount of hot water as you would tea leaves.
Who says you can’t make your own sugar cubes?
They’re so easy. I used a plastic truffle mold that I got for a couple of bucks from
a craft store.
Here’s how to do it:
2 cups of granulated sugar
pinch of saffron
2 Tb hot water
Use a small mortar & pestle to grind the saffron threads with a bit of sugar.
Then pour a couple of tablespoons of hot water over the saffron and give it
about 10 minutes to steep. The hot water will release the oil from the threads
and the flavour will blossom.
Add the saffron essence to the sugar and mix well into a wet, sandy consistency.
Press into the molds and let the li’l cuties air-dry overnight.
The next day, pop them out into your favorite sugar bowl and offer them to your guests. These would be a great hostess gift, too.
You can use any flavor you prefer….rose water, cinnamon, etc.
Let your imagination run wild.