Fried Milk (Leche Frita- Spain)

These are absolutely delicious!

1/2 cup granulated sugar
1/2 cup cornstarch
1/4 teaspoon ground nutmeg
3 cups milk
1 tablespoon butter or margarine
1/4 teaspoon grated lemon peel
2 eggs, well beaten
3/4 cup dry fine bread crumbs
Vegetable oil

Mix sugar, cornstarch and nutmeg in saucepan; gradually stir in
milk.
Heat to boiling over medium heat, stirring constantly; boil
and stir 1 minute.

Remove from heat; stir in butter and lemon peel.
Spread evenly
in ungreased 8-inch square baking dish.
Refrigerate uncovered until
firm, at least 3 hours.

Cut custard into 2-inch squares with wet knife.
Dip custard
squares into eggs; coat with bread crumbs.

Heat 1 to 1 1/2 inches oil to 360 degrees F.
Fry 2 to 3 squares
at a time until light brown, 1 to 2 minutes; drain.

Sprinkle with confectioners’ sugar, if desired.

Yields 8 servings.

Torrijas (Spain)

2 eggs
2 tablespoons milk
1 teaspoon cinnamon
8 to 12 thick slices of French or Italian bread (about
1-inch thick; day-old bread is better)
Olive oil, butter, or margarine (for frying)
Confectioners’ sugar

Beat the eggs, milk and cinnamon together.
Quickly dip both
sides of the slices of bread in the egg mixture and fry in a heavy
skillet over moderate heat until browned on both sides.
Dust
liberally with confectioners’ sugar and serve
immediately.

Serves 4 to 6.

Basque Barbecue Leg of Lamb

1 (6 to 7 pound) leg of lamb or 1 whole lamb

Marinade
3 tablespoons salt
1 teaspoon pepper
5 cloves garlic, pressed
1/2 cup vegetable oil
2 large lemons, juiced

The day before serving, mix all marinade ingredients.
Place in a
pint jar and shake well.
Remove excess fat from lamb without breaking the parchment-like
fell, leaving a little fat in order to enhance flavor.
Using a
small brush, spread surface of meat well with marinade.
Place lamb
in a large pan, cover, refrigerate overnight or for 24 hours.
Baste
occasionally with marinade.

The following day, remove meat from refrigerator at least 40
minutes before cooking time, in order to bring to room temperature.
Heat coals.
Either lay leg of lamb on grill or place on a spit.
Turn meat over every 15 minutes.
Cook to desired doneness.
Transfer
meat to a pan and let rest for 10 minutes before carving.
(Resting
meat makes it firm and easier to carve.)

Total cooking time: approximately 2 1/2 hours.

Serves 8 to 10.

Serve with Chenin Blanc wine.

Spanish Garlic Soup

4 tablespoons butter, divided
2 cups leeks, trimmed and sliced (white
and light green parts only)
12 to 15 cloves peeled garlic, coarsely chopped
6 cups chicken broth
2 pounds potatoes, peeled and cubed
1 teaspoon salt
1 teaspoon fresh parsley, chopped
1 cup whipping cream
Croutons (for garnish)

In Dutch oven, melt 2 tablespoons butter.
Sauté
leeks and garlic 2 to 3 minutes.
Add chicken broth, potatoes, salt
and parsley.
Bring to a boil.
Reduce heat, cover and simmer 45
minutes.

Purée in blender or food processor until smooth.
(May be made up to this point in advance) Add cream.
Heat JUST to a
boil.
Swirl in remaining butter.

Serve hot.
Garnish with croutons and more parsley or chives if
desired.

Serves 6 to 8.

Candied Walnuts with Cream (Nueces Caramelizadas con Nata -
Spain)

1 cup walnut pieces
1/3 cup granulated sugar
1 cup chilled whipping cream
1 tablespoon granulated sugar
1 teaspoon vanilla extract

Cook walnuts and 1/3 cup sugar in skillet over low heat,
stirring constantly, until sugar is melted and walnuts are coated.
Immediately pour mixture onto aluminum foil-covered cookie sheet;
carefully spread in single layer.
Cool; break apart.
Store at room
temperature.

Beat remaining ingredients in chilled bowl until stiff.
Spoon
whipped cream into 6 goblets or dessert dishes.
Sprinkle with
sugar-coated nuts.

Brazo de Gitano (”Gypsy’s Arm” Rolled Sponge Cake)

This is a classic Spanish chocolate cake-rum roll.

5 eggs, separated
1/4 cup granulated sugar
1/4 cup flour
1/4 cup cocoa powder
1 teaspoon vanilla extract
4 tablespoons sifted confectioners’ sugar
1 cup heavy cream, whipped
1 1/4 teaspoons rum extract
1 tablespoon superfine sugar*

Preheat oven to 350 degrees F.

Beat egg yolks and 1/4 cup sugar until thick and smooth.
Stir in
flour, cocoa and vanilla extract.
Blend well.
Whip egg whites until
stiff, but not dry.
Fold into yolk and flour mixture.
Butter a 15 x
8-inch baking pan.
Line with baking parchment paper or wax paper.
Butter well again, and dust lightly with 2 tablespoons of the
confectioners’ sugar.
Pour batter into the pan and spread out
evenly.
Bake for 15 minutes.
Cool for 5 minutes, then turn onto a
cloth to cool.
After 10 minutes peel paper off.

Combine whipped cream, rum and sugar.
Adjust to taste.
Spread
over cake and roll cake like a jellyroll, starting with the long
edge.
Sprinkle with remaining confectioners’ sugar.
Serve in
slices.

* Superfine Sugar: Put desired amount of granulated sugar in a
blender and blend at high speed for about 30 seconds.