Spanish Holiday Recipes - Turron, Egg Custard and Rice Salad
Turron - Traditional Christmas Candy
450g blanched toasted almonds
225g granulated sugar
125ml clear honey
1 packet marzipan
1. Combine almonds, sugar and honey in large saucepan.
2. Set pan over very low heat.
3. Cook until sugar dissolves and bring to boil.
4. Cook three minutes, stirring constantly.
5. Remove from heat and stir in marzipan.
6. Beat thoroughly till smooth.
7. Spoon into well-greased pan 15cm by 23cm.
8. Mark into 4cm squares.
8 egg yolks
A few drops of vanilla essence
1 pint milk
2 tbls. syrup
4 oz. sugar
Heat 3 tbls. sugar with ½ tbls. water until it is of a brown caramel consistency. Pour into an oven-proof dish or little individual dishes, which have previously been dipped into cold water and not dried (this prevents sticking). Make a custard by beating the yolks well, adding the milk and flavoring and pour into the caramel-lined dish or dishes and bake for about 20 minutes. Cool, turn out and keep in cool place until served.
Ensalada de Arroz - Andalusian Rice Salad
This cold rice salad is a modern variation on a traditional Spanish
recipe. Bring 2 cups of water to a boil. Add salt and rice;
cover and cook slowly for 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 pimientos
2 Tbsp. chopped parsley
green and black olives for garnish
Drain the pimientos. 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