The gastronomy of the Valencian Community is rich from all points of view. But if we talk about Christmas recipes, it is essential to look at the desserts, a very varied tradition that can bring us pleasant surprises during these holidays. From the most typical to variations of some traditional ones such as anise donuts, here are five easy and inexpensive recipes for all tastes.
Almond and candy which can be accompanied, in the Christmas meal, with the traditional pot-au-feu à la boule: consistent and traditional meals to enjoy with the family.
Nougat from Xixona
One of the most cosmopolitan recipes of Valencian gastronomy. Soft nougat or Xixona – originating from the Alacantí region and of Arab origin– It is a sweet, friendly dessert for all palates and, moreover, easy to make at home. Of course, this is a recipe that improves with practice: the more times it is done, the better it will come out.
For the preparation we will need:
- A kilo of raw almonds –if they are native, it is better–
- 800 grams of sugar
- six egg yolks
- Three tablespoons of honey
- A glass of water
- A tablespoon of freshly ground cinnamon
- The zest of a lemon peel
The first step is to grind the almonds until they become a paste with flour texture. Then they are mixed in a mortar with a little water and pounded until they form a paste, while the egg yolks are added gradually. With the rest of the water and sugar, a syrup will be prepared.
Once the syrup has a golden color, Add the marzipan, honey and lemon zest, stirring the mixture over low heat until it thickens and is no longer sticky. At that time, it will be poured into a mold and cinnamon will be added on top. It must be allowed to cool before consumption.
coke christine
In this recipe, the base is also almonds. In fact, it is also known as almond coke. It is very easy to prepare and It’s ready in half an hour. It is typical of the whole Community, but especially of Horta Nord and the province of Valencia.
It should not exceed one centimeter in height, and can be shaped like a cake or surrounded by wafers when finished. Ingredients
- Three “M” eggs
- 125 grams of ground almonds
- 130 grams of icing sugar
- 20 grams flour or cornstarch
- Lemon zest
- Half a teaspoon of cinnamon and three wafers (optional)
:quality(65)/cloudfront-eu-central-1.images.arcpublishing.com/larazon/I3WUIHWA65CVBDIC5ORC3DDC3Y.jpg)
After separating the yolks from the whites, prepare a meringue with the latter, beating them until they take on consistency. The icing sugar is added to the whites and, while the mixture is stirred, the already beaten yolks are finally added. Here is the key to the recipe: make sure you incorporate the ingredients well so that the air we introduced into the whites is not lost.
When the meringue is ready, shiny and dense, add the zest, cinnamon and almonds. If we’re going to use wafers, it’s time to roll out the dough on them. Otherwise, squares or circles are cut out on the table and placed on parchment paper. Sprinkle sugar on top to form a crispy layer and sweet during cooking. Baked in the oven, preheated to 180º, for 12 minutes or until starting to brown. Again, they should be allowed to cool slightly before eating.
Casino sugared almonds
In this case, almonds will not only be the basis of the dessert, but the dessert itself. Traditional in much of the Spanish geography, sugared almonds are typical on these dates and as gifts in invitations and baptisms, and those in Casinos have earned their fame. Its origin dates back to ancient Rome, where a pastry chef named Drafatus is said to have invented them.
Ingredients:
- 500 grams of almonds of the Marcona variety
- 500 grams of white sugar
- A tall glass of water and a cinnamon stick.
The first step is toast the almonds in a baking dish -preheated to 110º-, taking care that they do not burn and turning them from time to time until they take on a little color.
On another side, prepare the syrup with the water, cinnamon and sugar over low heat and incorporating the latter bit by bit as you remove. Once ready, all that remains is to add the almonds to the syrup and, off the heat, continue to stir until they are completely impregnated. To remove the remaining syrup, we will pass them through a colander.
:quality(65)/cloudfront-eu-central-1.images.arcpublishing.com/larazon/ICHGM6AB4BCBBKGQQZH42546NU.jpg)
Sagi flirts
Almonds finished, in these cocas of Sagi the main ingredient is butter. Ideal to accompany a coffee, for a snack with friends and to end a Christmas meal with the family. They do not contain dairy products, so they are ideal for lactose intolerant people and those allergic to cow’s milk proteins.
:quality(65)/cloudfront-eu-central-1.images.arcpublishing.com/larazon/UVQFNOTZVRCMFCE4AYSX4JYLCY.jpg)
Ingredients
- three eggs
- 175 grams of sugar
- 175 grams of lard
- Lemon zest
- a teaspoon of cinnamon
- 350 grams of normal flour.
Start by beating the eggs with the sugar, add the butter at room temperature and mix. Then add the lemon zest and cinnamon. Once the dough is incorporated, the cakes are cut into small circles -or the shape of the cookie cutter we have, which can add a Christmas touch- and they are transferred to a baking sheet lined with parchment paper .
Finally, sprinkle the top with sugar and bake for thirty minutes, preheated to 180º. Leave to cool and enjoy.
mistela rolls
Instead of the typical anise sweets, for this holiday we offer rolls of mistela, very traditional in Alicante and Valencia and the easiest recipe on this list.
Ingredients
- 250 grams of flour
- 125 milliliters of light olive oil
- 50 grams. sugar
- 75 milliliters mistela and sugar for coating
:quality(65)/cloudfront-eu-central-1.images.arcpublishing.com/larazon/WCGVBB6VD5COZJ3CUARI4Q4VFM.jpeg)
In a bowl, mix the flour and sugar, gradually incorporating the already hot oil. Then the mistela is poured and the dough continues to be incorporated with a wooden spoon. When it is ready, it is left to stand for an hour, then the rolls are formed. to finish Bake for twenty minutes at 200º or until lightly golden.. They can be coated in sugar, icing sugar or left as is.
.