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Monday, September 16, 2013

CRUJIR WITH CHEESE BALLS TO MELT IN YOUR MOUTH!

Soft or "Mexican" Cheese
Photo by: Lord-Williams 

OCast cluxe, Eng 1. to rustle, crackle. 2. crust formed on a coating formed by dredging food with grease, eggs and flour and frying it. [Nola. 1989:xlv-2; and Nola/Pérez.1994:192; Villena/Calero. 2002:60b]

"ORANGE" BALLS FROM JAVIVA (SPAIN) THAT ARE CHEESE BALLS ADAPTED FROM NOLA xlv-2 TORONJAS DE XATIVA QUE SON ALMOJAVANAS

dough:
3/8 c lard
1/8 c ice water
1 heaping cup of flour
1 tsp sugar
1 pinch of salt
½ tsp yeast
           
Ricotta Cheese (curds)
Photo by: Lord-Williams
3 ½ oz soft or “Mexican” cheese
3 ½ oz ricotta cheese (curds)
1 egg
½-1 c flour
½ c lard or olive oil

Garnish:

¼ c honey
1 tsp sugar
½ tsp cinnamon

Preparation

Put lard in a mixing bowl. Let stand until soft. Add other ingredients in the order as above. Knead well. Cover with a cloth and refrigerate for at least an hour. When ready to use bring the dough back to room temperature. Do the same with the cheeses if refrigerated. 

The Perfect Finishing Touch to a Meal!
Photo by: Lord-Williams
Mash the cheeses together in a mortar with the egg. Knead the cheeses and ½ c flour with the dough. If this crackles, it is a sign that it is too soft and needs more flour. Add 1 tbsp at a time until it stops crackling or making a noise.

Nola instructs: Dip hands in oil. The Medieval Spanish Chef dipped them in flour. Picked up a small portion of the mass, rolled it flour and then rolled it between two hands forming a ball. The balls should be small like small baby oranges because they will expand when fried.

Heat enough olive oil in a frying pan for the balls to float. When boiling, add the balls. Slowly turn until golden brown.

Nola adds: Fritters or bunuelos can be made with the dough, shaping them at will.

When golden brown remove from the frying pan and place them on paper towels for the grease to run off. Then put them on a serving plate. Drizzle with honey and sprinkle with sugar and cinnamon.









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