As I have mentioned time and time again on my blog, I do not consider myself a baker. I do not have the training or second sense when it comes to baking. Nor, do I have the patience to meticulously decorate my baked creations. I gravitate towards simpler desserts, where a primary ingredient gets all of the attention, whether it be a fruit or a spice.
Creating and developing a brand-spanking new dessert recipe is challenging, too. Unlike cooking a meal, where the ingredients can be eye-balled and adjusted to one’s personal taste, baking is truly an art. Measuring accurately is a must. Attention to detail is absolute. And, I never post one of my own baked recipes without re-creating it half a dozen times for continued success.
Luckily for my family, they have enjoyed the small modifications I adjusted each time I baked this luscious Saffron and Raisin Pound Cake.
My husband’s favorite cookie is the Saffron & Raisin Cookie. It is buttery. Oh yeah, lots of butter. And features saffron with dots of raisins. I realized that this combination would be perfect in a buttery pound cake.
Yes, it’s rich.
Yes, it’s buttery.
Yes, it’s delicious.
Yes, you will eat the crumbs.
ALL of the crumbs.
Now don’t be intimidated by using saffron. It is expensive – more expensive per ounce than oil or gold. But, with high quality products, especially saffron, very little goes very far.
High quality saffron threads are ALL RED. No yellow or light orange. If it is yellow, it is probably Safflower Threads, a cheaper alternative that does not yield the brilliant yellow color or powerful aroma of true saffron. I see a lot of food bloggers mistakenly using safflower thinking that it is saffron. It is NOT saffron. It is nothing like saffron.
I store my saffron in a sealed container in my pantry. When I pop it open, I’m blown away by the smell each and every time. THAT is what separates the cheap stuff from the good stuff.
I keep my saffron in thread form for storage and then ground them as needed, with the tried and true mortar and pestle. When you add a bit of hot water to the ground saffron, you will notice, again, that the high quality saffron will glow a dark orange, not yellow.
Back in November, I wrote all about saffron and I gave away some of Persian saffron to one lucky reader.
And I’m doing it again today – woohoo!
I have an approximately 3-gram bag of Persian saffron to give away to one lucky winner! This is not a sponsored post. This is saffron that my family brought me from Iran.
You have 7 different ways to enter this contest:
1. Become a fan of Family Spice on Facebook and comment below that you did this.
2. If you recruit a friend to become a Facebook fan, you BOTH get an entry in this contest. Just be sure to leave a comment below to let me know.
3. Follow me on Twitter and tweet the following message, and leave a comment below that you did this: Saffron Giveaway from @FamilySpice! #giveaway http://familyspice.com/saffron-raisin-pound-cake-and-a-giveaway
5. Subscribe to the Family Spice Feed or get updates via email (top right side of the blog) and comment that you did it
6. Pin a picture from this post and comment below that you did it.
7. And, finally the old-fashioned way by leaving a comment below, and tell me if you have ever cooked with saffron and what you made with it. If you haven’t used saffron before, tell me why!
Choose one of the above, or all 7 for 7 chances to win! This contest is open to EVERYONE over the age of 18 AROUND THE GLOBE! Because, honestly, saffron is cherished & revered around the world!
This contest is officially closed! Thank you every one for participating, and look for another saffron giveaway in December 2012.