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Coffee and Turron Ice Cream Torte with Honey-Brandy Oranges
For 8-10 servings
Cooking time: N/A
Preparation time: N/A
Ingredients:
1/4 cup sugar
3/4 cup slivered almonds, toasted
1 tablespoon grated orange peel
1 tablespoon freshly ground coffee beans
2 tablespoons honey
3 cups vanilla ice cream, slightly softened
1 cup chopped butter cookies
1 tablespoon water
4 tablespoons brandy
3 cups coffee ice cream, slightly softened
HONEY-BRANDY ORANGES
(4 cups): 5 oranges
1/4 cup brandy
1/4 cup honey
1 teaspoon grated orange peel
1. Butter large piece of foil. Stir sugar, honey, and 1 tablespoon water in heavy small saucepan over low heat until sugar dissolves. Increase heat to high; boil without stirring until syrup turns deep amber color, occasionally brushing down sides of pan with wet pastry brush and swirling pan, about 4 minutes. Remove from heat. Immediately stir in almonds. Pour mixture onto prepared foil. Cool completely. Chop praline into 1/4-inch pieces.
2. Line 9x5x2-3/4-inch metal loaf pan with plastic. Stir vanilla ice cream, 2 tablespoons brandy, and orange peel in bowl. Fold in cookies. Spoon half of ice cream mixture into prepared pan. Cover and freeze pan and remaining vanilla ice cream mixture separately until almost firm.
3. Stir coffee ice cream, 2 tablespoons brandy, and ground coffee in another bowl. Fold in chopped praline. Spoon half of coffee ice cream mixture atop vanilla ice cream in loaf pan. Top with remaining vanilla ice cream mixture, then coffee ice cream mixture. Cover with plastic and freeze until firm, about 4 hours.
4. Remove torte from loaf pan. Cut into 1-inch-thick slices and serve with oranges.
5. HONEY-BRANDY ORANGES: Remove peel and white pith from oranges. Cut oranges between membranes and release segments into bowl.
6. Stir remaining ingredients in small saucepan over medium-low heat just until syrup is bubbling at edges, about 6 minutes. Pour mixture over orange segments. Refrigerate until cold, about 1 hour.
ARAGON-STYLE RICE PUDDING
Serves 4
Ingredients:
1 wine glass measure of pudding rice
1 ltr milk
9 tbsps sugar
3 eggs
1 strip lemon peel
1 stick cinnamon + ground cinnamon
Pinch salt
Preparation:
Put the rice (unwashed) in a pot, cover with water, add a pinch of salt and bring to the boil. Boil for 5 minutes until the water has been absorbed. Then cover the rice with milk and add the cinnamon stick and lemon peel. Stir well with a wooden spoon until the mixture becomes creamy. On a very low heat, gradually add the milk, stirring from time to time. And after the milk, add the sugar, stirring again from time to time. Now cover and simmer gently for about 1 - 1¼ hours.
Separate the eggs, and in a large bowl, whisk the egg whites until stiff. Beat the yolks and mix gently into the whites.
Remove the lemon peel and cinnamon stick from the cooked rice, and stir in the egg mixture. Pour into a deep serving bowl or individual bowls and sprinkle with ground cinnamon.
LECHE FRITA (baked milk)
Serves 6
Ingredients:
500ml milk
2 eggs
2 egg yolks
100g sugar
70g maizena (cornflour)
Peel of 1 small lemon
Peel of ½ orange
1 cinnamon stick
Knob of butter
To coat:
2 medium eggs, beaten
Cold water
Oil (for frying)
1 cup fine breadcrumbs
3 tbsp sugar, mixed with ½ tsp cinnamon powder
Preparation:
Mix together the eggs, yolks, sugar and maizena (cornflour). Meanwhile, heat the milk together with the orange and lemon peel and cinnamon stick until it begins to boil. Remove from the heat and leave to sit for about 5 minutes to cool. Now strain the milk into the egg mixture and stir well. Pour all this back into the pot and put back on the heat, stirring constantly until the custard thickens. Reduce the heat, stirring constantly, and cook for another 3-4 minutes.
Now pour the thickened mixture into a lightly greased 8-inch (20-cm) cake tin, spreading it to a thickness of 1 inch (2.5cm). Allow to cool before putting it into the fridge to chill for a few hours.
Make the coating now by beating the eggs with 2 tbsps water in a large shallow bowl. Start heating the oil (about 1 inch / 2.5cm depth) in a large frying pan. When firm, turn out the custard onto a plate or board and cut into 1-inch (2.5cm) thick squares or slices.
Dip the custard pieces into the egg mixture then toss them in breadcrumbs. Now fry these, a few at a time, in the hot oil until they turn golden. Remove to a serving plate and sprinkle over the sugar/cinnamon mix.
Serve hot or cold.
EGG YOLK AND SYRUP PUDDING (tocino de cielo)
serves 4-6
Ingredients:
10 large egg yolks
2 whole eggs
½ kg sugar
1 glass water
Preparation:
Heat the water in a pot and mix in the sugar, stirring constantly, to make a syrup. Cool slightly.
Pour a little of the syrup round the sides and bottom of a smooth sided baking tin (caramelise), and allow to cool. Meanwhile, lightly beat the egg yolks with the two eggs and little by little pour the remaining syrup into this mixture.
Pour this into the mould/tin and cook in a bain marie for about 20 minutes, until the pudding is firm. Cool and tip out onto a serving dish.
APPLES WITH WALNUTS AND HONEY
serves 4
Ingredients:
1¼ kg apples, peeled and sliced
200g sugar
1 stick cinnamon
Peel of 1 lemon
To decorate:
Whipped cream
100g walnuts, halved
Honey
Preparation:
Cook the apples in a pot together with the sugar, lemon peel, cinnamon and a splash of water. Simmer for about 20 minutes, or until the water has evaporated and the apples are soft. Set aside and cool. Remove the lemon peel and cinnamon and divide the apple into 4 sundae glasses. Leave to cool in the fridge before serving
. To serve, decorate with the whipped cream, topping each glass with half a walnut, and drizzle over some honey.
BAKED PINEAPPLE PUDDING
serves 6-8
Ingredients:
1 large pineapple
½ kg sugar
10 eggs
Pineapple slices, optional
Preparation:
Peel the pineapple and extract the juice. Then pour through a strainer. Heat the juice in a pan and add in the sugar, stirring constantly to avoid burning. Cook until the sugar dissolves and makes a light syrup. Set aside to cool. Beat the eggs lightly and stir into the syrup. Caramelise the bottom of a smooth, deep baking tin and pour in the pineapple mix. Cover with aluminium foil and place in a dish of water (bain marie) and cook in the oven 25-30 minutes.
Once the pudding has cooled, turn out onto a serving dish and garnish with either whipped cream orsome pineapple slices.
BAKED CUSTARD (FLAN)
Serves 4
Ingredients:
150g white sugar
1 tbsp cold water
Juice of ½ lemon
1 tbsp boiling water
5 medium eggs
450ml milk
1 tsp vanilla essence or 1 vanilla pod
Preparation:
Preheat the oven to low, 150oC/300oF.
Start by making the caramel sauce: in a heavy-based pot, put 100g of the sugar, with the cold water and lemon juice. Allow to heat very gently until the sugar caramelises (shake the pot occasionally for this to happen evenly) and turns a deep golden colour. Don´t allow this to boil. Take off the heat and stir in the boiling water, carefully. Put the pot back on the heat to dissolve the caramel in the water. Now pour this sauce into the base of either 1 large serving dish, or 4 individual ramekin dishes or moulds. Now make the custard by whisking the eggs and remaining sugar together. Heat the milk and vanilla pod until very hot, but not boiling, then let it sit for about 10 minutes. Take out the pod. Now, beat the milk into the egg mixture (add the vanilla essence if you didn´t use a pod).
Pour the egg mix into the serving dish(es) and place carefully in an ovenproof dish. Pour hot water into this dish to come half way up the sides of the serving dish(es), and cook for about an hour or until set. To serve, let the custards cool, run a knife around the edge of the dish and then invert onto a serving plate.
This can be served with thick cream.
APPLE TART WITH ALMONDS AND PISTACHIOS
Serves 4-6
Ingredients:
350g short crust or puff pastry
350g cooking apples
3 eggs
3 tbsp apricot jam
2 tbsp thin cream
2 tbsp sugar
2 tbsp ground almonds
2 tbsp chopped pistachios
butter
Preparation:
Heat the oven to medium hot (220oC). Peel and slice the apples. Grease the bottom of a baking tin with the butter and lay in the pastry. Prick the base several times with a fork. Spread over the apricot jam and layer on the apple slices. Bake for 20 minutes. Meanwhile, beat the eggs lightly and stir in the cream, sugar, almonds and pistachios. Remove the tart from the oven, cover with the egg mixture and return to the oven to bake for a further 15 minutes. Allow to cool before removing from the baking tin.
REFRESHING CAVA SORBET
Ingredients:
1 bottle of Cava or sparkling wine
1 medium tub (8 portions) lemon or lime sorbet
juice of half a lemon
Preparation:
Allow the tub of sorbet to soften. In a large jug, beat the sorbet, lemon juice and cava (sparkling wine) until creamy.
Either serve straight away as a drink, or pour into dessert bowls and freeze.
Postres de Musicas
(' Desert of Melodies ')
FOR 4
2 oz (50g) shelled hazel nuts (not skinned)
2 oz (50g) shelled almonds (not skinned)
1/4 POUND (100g) dried figs
3 oz (75g) raisins
1 cup of prune juice
1 teaspoon of brandy
Place the nuts on a baking tray and roast them in a slow oven
(140C - 275F - gas mark 1) for 25-30 minutes.
Remove the nuts from the oven and let them go cold.
Mix the prune juice and the brandy and pour 4 equal amounts
onto 4 dessert plates.
Chop the figs into small pieces.
Mix the nuts,figs and raisins and spoon them onto the plates.
Top with chilled creme fraiche !
Mantecados De Soria (Butter Cakes, Soria Style)
For 12 small cakes
Preparation time: N/A
Cooking time:
1/4 pound (100g ) butter
1/4 pound (100g) castor sugar
2 large eggs
2 oz (50g) self-raising flour
The province of soria is renowned for its biscuits and cakes.
Beat the butter and sugar in a bowl until light and creamy.
Add the eggs gradually, beating continually.
Stir in the flour and mix well
Half fill some paper cases with the mixture and then bake
in a pre-heated oven ( 180C - 350F - gas mark 4) until
cooked and golden. About 10 minutes.
Fresas de Aranjuez
(Strawberries of Aranjuez)
1 1/2 pounds (700g) of strawberries
castor sugar
2 glasses of dry sherry
or
for children, juice of 2 oranges.
Cut the strawberries in half.
Sprinkle with castor sugar and then leave in the fridge
for 2-3 hours.
Pour the sherry or the orange juice over the
strawberries just before serving.
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