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Monday, March 28, 2016

MANTEQUILLA DE ALMENDRAS WITH SUPER RECIPE FOR ALMOND BUTTER TURNOVERS

Homemade Almond Butter
Photo by: Lord-Williams
MEng buttur of almonde mylke Eng. almond butter. It is made with crushed almonds, rosewater and sugar or honey. It was a tidbit, nibbled between meals. It was often eaten with violet blossoms. Culpepper expounded on its qualities saying it was convenient and wholesome and nutritious for students, “for it rejoiceth the heart and comforteth the brain, and qualifieth the heat of the liver.” During Lent the English made a pastry called
cuskynoles or kuskenole, with almond butter filling.

Note, there is no complaint recorded from Spanish foreign queens during the Middle Ages about the lack of butter from cow’s milk. Perhaps this is because they had almond butter, which is healthier than peanut butter.

[ES: Herbal. Mar 29, 05; ES: Renfrow. Jun 16, 04; Henisch 1976:42; and Hieatt. “The Anglo.” 1986:825]

THE MEDIEVAL SPANISH CHEF’S CREATION OF ALMOND BUTTER TURNOVERS

Placing Almond Butter on Dough for Turnovers
Photo by: Lord-Williams
Ingredients

Filling:

1 c almonds
olive oil for frying
¼ c rosewater
¼ c sugar

Pastry:

3 c flour

½ c butter
½ c ice water
2 eggs
grease for baking sheet

Preparation

Blanch and peel almonds. Heat enough olive oil in a frying pan to cover the almonds. When hot add the peeled almonds. Cook until lightly toasted. 
A Delightful Surprise for the Whole Family
Photo by: Lord-Williams

Put almonds with the other ingredients for the filling in a food processor and grind on high until almond butter is formed.

Beat all the ingredients for the pastry, except for one egg, until blended. Knead until smooth, about 5 minutes.

PREHEAT OVEN TO 400ºF/200ºC

Roll out the dough on a smooth surface and cut into 2 ½ inch circles. Place 1 tbsp of filling on each circle. Fold over and paint the edges with one egg beaten. Seal the edges with a fork.

Grease a baking pan and place the pastries on it. Bake 45 minutes or until browned.


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