Entradas populares

Monday, September 24, 2012

CEBANDO WITH 15TH C MARZIPAN FRITTER RECIPE


Cebando - Drop by drop
Photo by: Lord-Williams
slowing adding, drop by drop. [Nola. 1989:xlvii-3; Nola/Pérez.1994:191]

MARZIPAN FRITTERS ADAPTED FROM NOLA xlvii-3 FRUTA DE MAZAPAN

Ingredients

Marzipan filling:
1 c almonds
1½  c powdered sugar
1 tbsp rosewater

Dough:
1 2/3 c flour
2 eggs
Frying Marzipan Fritters in Lard
Photo by: Lord-Williams 
1 c lard
¼ c white wine
1 pinch of salt

Presentation:
1 drizzle of honey
2 tsp powdered sugar
2 tsp cinnamon

Preparation

Boil water in a pan. Turn off heat and add almonds. Let them sit for 2-3 minutes. Remove skins. Put the almonds in a found grinder and grind. Add sugar and continue grinding. Slowly add rosewater drop by drop until a creamy consistency is obtained.


Exquisitely Scrumptious!
Photo by: Lord-Williams
Separate egg yolks from egg whites. Make dough with well-sifted flour, and knead it with egg yolks and 6 tbsp lard, and white wine. Roll it out and make various small geometric shapes. Put a small spoonful of the marzipan in the middle of each shape. Pull the dough over it and seal shut with fingers or a spoon handle. Dip each fritter in egg whites.

Heat a frying pan. Add remaining lard. When hot reduce heat to simmer and slowly fry the fritters. 

When fritters are golden brown place them on a paper towel to remove excess grease. Then put them on a serving plate. Drizzle honey over them and sprinkle with a mixture of ground sugar and cinnamon. 

No comments:

Post a Comment