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Monday, January 23, 2012

AZUCAR ROJO WITH 13TH C LEAF FAT PASTRY RECIPE

A Pakistani farmer boils juice of sugar cane to make raw sugar at a field on ...
Photo from: washingtonpost.com

Hisp Ar sulaimani, sulaymānī, Eng ‘red sugar,’ which was a heavy unrefined juice, sulaymānī, boiled a second time and left to settle. It is raw unrefined sugar due to the presence of molasses. It was of the least pure sugars. Between the 12-15 C it was wide spread in Iberia, especially between Almeria and Malaga. Brown sugar sold in supermarkets today is normally refined beet sugar to which molasses is added. Unrefined or raw sugar is much coarser. See alfeñique. [Castro. Alimentacón. 1996:245; and ES: Benavides-Barajas. “Cocina.” Sep 29, 01]

LEAF FAT PASTRY ADAPTED FROM FADALAT #60 CONFECCIÓN DEL 
HOJALDRE, QUE SON LAS MANTECADAS, p 22
Sugar Crystals
Photo by: ginparis2002
Four 4 persons

Ingredients

*2/3 c leaf lard
2 c semolina or fine flour
¾ tsp baking powder
½ tsp salt
1/3 c ice water
lard for frying
a drizzle of honey
1 tsp ground cinnamon
1 tsp dark brown sugar
1 pint raspberry sherbet


Dip hands in lard and knead the flour with water, salt and baking powder.

Melt lard, extend a piece of dough as thin as possible kneading board. Pour lard over it, fold it over, extend it again, hit it with the palm of the hand. Squeeze a piece of dough between two fingers. If it holds together, transfer the dough to a lightly floured surface, if not add 1 or 2 tsp cold water, knead and test again.

Knead the flour into a ball. Divide it in half. Flatten them into two disks. Wrap in plastic and refrigerate for ½ hr.
  
Heat lard in a paellera or other type of frying pan. Fry a pastry disk. When done, remove it from the heat and hit it with both hands to break and separate some pieces from others. Then put them in a soup bowl and cover with a cloth and continue by frying the second disk. Pour hot skimmed honey over all the pieces and sprinkle cinnamon and sugar on top, add the raspberry sherbet serve.

*Note: the fat called for in Fadalat would have been that from a sheep. If that can be found it would make the recipe more authentic.

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