Sunday, December 14, 2008

Christmas foods from around the world - Spain, New Zealand

We made two Christmas foods, Turrón from Spain, and Christmas cheese scones from New Zealand.

Turrón - Spain

Turrón dates back to the Mediterranean region since Roman times. This recipe is super easy to make, the most time consuming part was chopping the almonds. This confection is almost sinfully good.

4 eggs
2 cups finely chopped almonds
1 cup honey
1 cup sugar

Separate the egg yolks and beat until they are stiff and form peaks. Mix in almonds to make a paste. In heavy pan heat the honey until it is runny. Add the sugar and heat until it has melted into the honey. Bring to a boil. Add the egg and almond mixture. Stir continuously over low heat for 10 minutes. Cover a large dish with parchment paper or butter the pan. Pour mixture on pan and spread to a thin layer. Allow to cool and it can be sprinkled with cinnamon if so desired. Let sit for 12 hours and break into small pieces.

Egg whites beat to stiff peaks.

The almond and egg white mixture.

By the end of the boiling period the mixture is very thick. Keep stirring to prevent burning.

Quickly get it out of the pot and onto parchment paper.

Spread to a thin layer.

Christmas Cheese Scones - New Zealand

2 cups flour
2 teaspoons baking powder
4 tbsp. butter
1/2 teaspoon salt and a pinch of cayenne pepper
3 oz. grated cheese
milk to mix a fairly firm dough - about 3/4 cup

Mix flour, baking powder, salt and pepper. Cut in the butter. Add cheese and milk, mix just enough to incorporate. Roll to 1/2 inch thick. Cut round and place on greased cookie sheet. Brush tops with milk and sprinkle on a bit of grated cheese. Bake at 400 degrees for 10 minutes. Cool on wire rack under cloth. Cutting out the scones. This makes quite a big batch. In our haste, we forgot to put the cheese on at the beginning of the baking process and added it at the end to just melt on the top of the scones. These were so good we ate them right off the cooling rack and never did have them with a meal.

No comments: