Mazapan
(marzipan)
3 cups whole almonds, blanched and ground
2 cups sugar
1 cup water
2 egg whites, lightly beaten
3-4 Tbsp. powdered sugar
1 tsp. vanilla
In a saucepan, heat water and sugar until sugar dissolves and
mixture begins to boil. Let it boil steadily without stirring
the temperature reaches 230-234 degrees F on a candy
thermometer. Remove from heat and beat until mixture turns
slightly cloudy. Stir in ground almonds, egg whites, and
vanilla. Cook over gentle heat for 2-3 minutes or until mixture
pulls away from sides of pan. Turn mixture onto a surface that
has been sprinkled with some of the powdered sugar. Knead the
mixture until smooth, working in the rest of the powdered sugar.
Pull off pieces and roll into balls or olive-shaped pieces.
Wrap in foil or wax paper and store in airtight container.
Pastel de Navidad
(Christmas nut cups)
Pastry sufficient for 1 pie shell
5 eggs
2/3 cup sugar
5 Tbsp. butter, melted
pinch of salt
I tsp vanilla
1 cup chopped walnuts
2/3 cup raisins
Preheat oven to 375 degrees F. Roll pastry thin and cut into
4inch circles. Fit each round into muffin cup and press in
gently. Beat eggs until they are light; add sugar and mix well.
Add butter, salt, and vanilla; mix well. Combine walnuts and
raisins and fill each cup 1/2 full. Add egg mixture to fill each
cup three-quarters. Bake filled cups 20-25 minutes.
Makes 8-12 nut cups.
Chocolate a la Espanola
(Spanish-style hot chocolate)
1/2 lb sweet baker's chocolate
1 quart milk
2 tsp. cornstarch
Break chocolate into small pieces. Place in saucepan with
liquid. Heat slowly, stirring with a whisk, until just before
the boiling point. Dissolve cornstarch in a few tablespoons of
cold water. Add dissolved cornstarch to chocolate mixture and
stir constantly until the liquid thickens. Serve hot in warmed
cups.
Makes six small cups.
Almendrados
(almond cookies)
2 cups blanched almonds, finely chopped
2 egg whites, room temperature
1 cup sifted powdered sugar
1 tsp. vanilla
Preheat oven to 325 degrees F. Lightly toast almonds; set aside.
Beat egg whites until stiff but not dry. Gradually add sugar,
beating constantly. After sugar is added, beat 5-8 minutes. Fold
almonds and vanilla. Place by spoonfuls or shape into rings on
greased cookie sheet. Bake 17-20 minutes or until cookies just
begin to color.
Makes 3 dozen
Judias Verdes con Salsa de Tomate
(green beans in tomato sauce)
2 Tbsp. olive oil
2 cloves garlic, crushed
2 lb. (5 cups) green beans, cut into 1inch lengths
1 1/2 lb. canned tomatoes (chopped) and juice
1 Tbsp. chopped chives
salt and pepper
1 bay leaf
1 Tbsp. pine nuts
1 Tbsp. lemon juice
Saut‚ garlic in olive oil for 2 minutes, stirring. Add beans and
cook 4 minutes, stirring constantly. Stir in tomatoes with
liquid from can and remaining ingredients; bring to a boil,
stirring constantly.
Reduce heat to low and simmer 25-30 minutes. Remove an discard
bay leaf. Serve at once.
Makes 6 servings.
Medias Lunas de Nueces
(nut crescents)
1 2/3 cups flour
1/2 lb. unsalted butter
1 cup ground walnuts
1 tsp. vanilla
1/2 cup powdered sugar
pinch of salt
Mix the flour and butter together until they form crumbs. Add
walnuts, vanilla, salt, and sugar and mix well. If necessary,
chill dough about 1/2 hour or until dough is workable. Preheat
oven to 375 degrees F. Cut dough into walnut-size pieces and
roll each piece to about 3 inches in length. Shape each piece
crescent by pulling it into a semicircle.
Place crescents 1/2 an inch apart on a baking sheet. Bake for
12-15 minutes until lightly browned. Dust with powdered sugar
while warm.
Makes about 20 crescents.
Compota de Peras
(pear compote)
2 lb. pears
1/2 lb sugar
2 cups water
1 cinnamon stick (3 inches)
grated zest of 1/2 lemon
Peel and core the pears. Place in pot with remaining
ingredients and bring to a boil. Cook 10-15 minutes, until the
pears are very soft but still hold their shape. Serve warm or at
room temperature with some of the cooking syrup.
Makes 4-6 servings .
Ensalada de Arroz
(Andalusian rice salad)
This cold rice salad is a modem variation on traditional Spanish
ingredients. Bring 2 cups of water to a boil. Add salt and rice;
cover and cook slowly 20 minutes or until rice is just tender.
While the rice is cooking, make vinaigrette sauce by combining
the olive oil, vinegar, garlic, and onion. Season to taste with
salt and pepper.
1 cup converted rice
1 tsp. salt
8 Tbsp. olive oil
3 Tbsp. wine vinegar
1 large clove garlic, minced
1 small onion, minced
salt and pepper
1 4-oz. jar whole pimentos
2 Tbsp. chopped parsley
green and black olives for garnish
Drain
the pimentos. Cut 6 narrow strips and set them aside. Finely chop
the remaining pimentos. Cool the rice slightly. Add the vinaigrette
sauce, chopped pimento and parsley. Toss gently
Spoon rice into serving bowl. When cool, cover and chill
thoroughly. Decorate the top with the reserved pimento strips
and olives.
Makes 4-6 servings.
Acknowledgement:
Recipes from CHRISTMAS
IN SPAIN © 1996 World Book, Inc. © 1983 World Book
Encyclopedia. By permission of World Book, Inc. www.worldbook.com.
All rights reserved.
Real Spanish Food Recipes - http://www.xmission.com/~dderhak/recipes.html
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