Noyaux Extract Food
NOYAUX RECIPE
With an intoxicating aroma that's at once delicate and heady, noyaux is an easy almond extract that you can make at home.
Provided by Jenny McGruther
Categories Condiment
Time P2m29DT5m
Number Of Ingredients 2
Steps:
- Place the apricot kernels in a quart-sized jar, and cover them with light rum. Seal the jar, and allow kernels to soak in the rum at room temperature for at least 3 months before straining.
- As you remove the extract, you can replace it with more rum or add more apricot kernels, thus keeping a constant supply of noyaux.
Nutrition Facts : Calories 12 kcal, Sodium 1 mg, ServingSize 1 serving
NOYAUX EXTRACT
Hidden within the pit of an apricot is a kernel, or noyau, rife with the perfume of almonds, vanilla, apricots and lilies. The fragrance is intoxicating, simultaneously familiar and indescribable, and entirely worth extracting and capturing in a jar to add to preserves, whipped cream, custard, ice cream, cakes and even aperitifs all year long. To disable the amygdalin the noyaux contain, and prevent the body from converting it to cyanide, give the kernels a quick toast before steeping them in the alcohol.
Provided by Samin Nosrat
Categories project
Time P2m28DT10m
Yield About 1 pint
Number Of Ingredients 2
Steps:
- Heat oven to 300 degrees. If kernels are wet, allow to dry, then spread them onto a baking sheet, and toast for 10 minutes. The noyaux shouldn't take on any color. Remove from oven, and allow to cool.
- Place noyaux and liquor in a pint jar. Cover, and place in a dark, cool, dry place for 3 months or longer. Give the jar a shake once in a while when you think of it. Strain extract to remove debris as you use it - the longer the kernels remain in the liquor, the more aromatic and flavorful the extract will become. You can also add more kernels as they accumulate, topping off with more liquor, resulting in an infinite supply of extract.
APRICOT-NOYAUX JAM
Tart and sweet, tinged with the faint scent of almonds and flowers, apricots are ideal for both eating and preserving. But cooked fruit, no matter how expertly preserved, can never measure up to the flawlessness of its fresh counterpart. To be extraordinary, apricot jam must offer something the fruit, out of hand, cannot. The most seductive flavor apricots have to offer is hidden within their pits. While the kernels, or noyaux, taste bland and bitter, they are rife with the sweet aroma of almonds, vanilla, apricots and lilies. Take the time to crack them from their shells. Steep them into the pot of bubbling fruit, where the heat will coax the perfume out of the noyaux and into the preserves (the heat will also disable the small amount of amygdalin the kernels contain, preventing the body from converting it to cyanide). To intensify the noyau flavor even more, add a generous splash of homemade extract. The resulting jam is an improbable improvement over the natural perfection of ripe stone fruit. Spread the jam on hot, buttered toast. Swirl it into thick Greek yogurt. Slather it between layers of almond or spongecake. Or sneak spoonfuls of it straight from the jar - no one will fault you.
Provided by Samin Nosrat
Categories jams, jellies and preserves
Time 1h30m
Number Of Ingredients 5
Steps:
- The night before you plan to make the jam, pit and quarter the apricots, reserving pits. Trim away any soft or moldy bits. Place fruit in a large bowl or pot, toss with 2 1/2 cups sugar and 1/2 teaspoon salt to macerate, cover with parchment or lid and refrigerate. Place pits on a plate in a single layer, and freeze.
- The following day, bring fruit to room temperature before beginning jam-making process.
- Lay a kitchen towel across a cutting board. Place frozen apricot pits on the towel in a single layer. Cover with a second towel, and use a hammer to gently crack each pit open, then remove kernels - the noyaux - from each pit (it's fine if they break into pieces). Discard shells, and place kernels in a jelly bag or tie in a cheesecloth pouch, and secure with kitchen twine.
- Place fruit, liquid and pouch in 6-quart or larger Dutch oven, or similar wide pot, and set over high heat. Set a colander inside a large heatproof bowl, and set aside. Stirring occasionally with a wooden spoon or silicone spatula, bring the jam to a boil, then carefully pour everything into the colander to strain the fruit, and return the syrup and kernel pouch to the pot. Set fruit aside.
- Stirring constantly over high heat, bring syrup to 225 degrees, or until the rapid boil slows, the bubbles grow large and the syrup thickens, about 15 minutes.
- Return fruit to pot, and allow jam to return to 225 degrees, stirring constantly to prevent scorching. If the temperature gets stuck around 220, the syrup seems to stop thickening or the jam tastes too tart, add up to 1 cup of sugar to balance. Add a pinch of salt if needed to adjust seasoning. The hot jam should taste uncomfortably sweet - once it cools, its flavor will mellow. After about 20 minutes, once most of the fruit breaks down and the jam reaches a slow, thick boil, add the juice of 1 lemon. Taste and adjust sugar, salt and lemon juice as needed - the jam should be mouth-smackingly sweet and tart. Add 1/4 cup noyau extract, if using. Remove pot from heat.
- Remove pouch, and set aside. When it's cool enough to handle, squeeze as much liquid (and noyau essence) from the bag, and stir into jam. Divide jam into 4 half-pint jars, and heat-process to seal, or cover and refrigerate for up to 4 weeks. Rinse off noyaux, and use to make extract.
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