Torrijas (Spanish Style French Toast)

Torrija is a traditional dessert of Lent and Holy Week in Spain. It was born a long time ago as a way to make good use of bread that was no longer fresh. Paradoxically, today we buy a special bread to make torrijas.

As with French Toasts, a slice of bread is soaked in milk, dipped in egg and fried in olive oil. It is then topped with cinnamon and sugar or with honey. There are many variations of torrijas like the ones that are soaked in wine instead of milk.

The typical bread used would be a French-style baguette, however sweeter breads can be used like challah or brioche. In my recipe I am using challah bread, a Jewish braided bread, since it is sweet and has a soft crust.

Torrijas should be eaten at room temperature as a dessert, breakfast or simply as a snack with a coffee or tea. They are at their best the same day you make them, but if you have any leftovers they would be great the next day too.

The best part is I only make them around this time of the year, once Holy Week is over my family has to wait one more year to eat torrijas, it is a long wait for my kids!!

TORRIJAS (SPANISH STYLE FRENCH TOAST)

Serves 6

3/4 of a challah bread
4 cups whole milk
4 tablespoons sugar
zest of one lemon
1/2 cup extra virgin olive oil
2 eggs (beaten)

Sprinkle with:
3 tablespoons sugar
1/2 teaspoon cinnamon
or
honey

Cut the challah bread in half lengthwise, then slice each half in 1-inch wide pieces. Put the sliced bread in one single layer in a deep pan. I use about 3/4 of one challah bread since that yields enough torrijas. If you are making the entire challah, you should add 1 more cup of milk and one more tablespoon of sugar for the milk.

In a deep pan heat the milk, sugar and lemon zest. When the milk is about to boil pour over the sliced bread and let stand for about 1 hour.

In a deep sauté pan heat the olive oil. Dip the bread in the egg and cook over medium heat until golden brown flipping once (about 1 minute on each side).

Stir together sugar and cinnamon. Transfer to a serving platter and immediately sprinkle with the sugar-cinnamon mixture or with honey.

Enjoy!

Sour Cream Coffee Cake

This moist and tender cake makes a perfect breakfast, brunch or even dessert. Enjoy with a cup of coffee, tea or hot chocolate. It has a cinnamon, brown sugar and walnut layer running through the cake and streusel on top. It takes 5 minutes to prepare and the rest is oven time.

SOUR CREAM COFFEE CAKE

For the streusel:
1/2 cup of packed brown sugar
1/2 cup of chopped walnuts (optional)
2 teaspoons of ground cinnamon

For the cake: 
1 cup granulated sugar
8 tablespoons (1 stick) of butter (room temperature)
2 egg whites
1 cup sour cream
1 teaspoon pure vanilla extract
1 and 3/4 cup all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt

Preheat oven to 300ºF.

Combine the brown sugar, chopped walnuts and cinnamon and set aside.

Place granulated sugar and butter in a large bowl; beat with a mixer at medium speed until creamy and well blended (about 5 minutes). Add egg whites, 1 at a time, then add the vanilla and sour cream.

In a different bowl combine flour, baking powder, baking soda and salt.

Gradually add flour mixture to sugar mixture until just combined; do not over mix.

Grease an 8-inch square baking pan. Spread half of batter in the pan, sprinkle half of the walnut streusel over batter. Spread the rest of the batter over streusel. Top with remaining streusel.

Bake for 30-35 minutes until a cake tester comes out clean.

Let cool on a wire rack.

Enjoy!

Lemon Poppy Seed Cookies

These cookies don't need an introduction, they are so crisp and light you will not be able to stop eating them!

LEMON POPPY SEED COOKIES

Makes about 20 cookies

1 and 1/3 cup all-purpose flour
3/4 cups of granulated sugar
grated zest of 1 lemon
2 teaspoons of poppy seeds
1 stick of butter (chilled and diced)
1 egg
a pinch of salt

Preheat oven to 350ºF

Put the flour, sugar, grated lemon zest and poppy seeds into a food processor and mix thoroughly.

Add cold chunks of butter and process; add the egg and process again until the dough comes together.
Shape the dough into a log about 3 inches in diameter and wrap in foil or plastic. Transfer to refrigerator until dough is hard (about 2 hours).

Slice log into 1/4 inch thick rounds; place on a baking sheet lined with parchment paper; leave space between cookies as they will grow when baking.

Chilled log ready to cut in 1/4 inch rounds

Bake in preheated oven at 350ºF for 10 minutes or until the edges are beginning to turn golden brown.

Transfer to a wire rack to cool down.

Enjoy!

Chocolate & Churros

Yes, I know, this is not the healthiest of my posts, but once in a while it feels great to enjoy a
chocolate con churros with your friends, specially on a winter morning! Living in Chicago it is hard to find good churros, so I bought a "churrera" and started making them at home. If you once went to Spain and loved chocolate con churros you will be able to enjoy them at home if you follow these easy steps.

The only special equipment you will need to purchase is a "churrera", the machine that shapes the dough into churros. I got mine at LaTienda.com for only $18.95 and it works fantastically.

If you want to enjoy the real Spanish hot chocolate, you should get Chocolate Valor a La Taza, the real thick Spanish hot chocolate. Otherwise any good quality dark chocolate would work but you will need to add sugar and corn starch to thicken it.

Tips: Make the hot chocolate first and cover; then start working on the churros. The churros should be eaten right away or they will become soggy.

CHOCOLATE & CHURROS

Serves 4

2 cups of all purpose flour
2 cups of water
2 pinches of salt
3 cups of olive oil

1 Bar of Chocolate Valor a la Taza (chopped)
6 cups of milk

Sugar for dusting the churros

Start by making the hot chocolate. Heat the milk in a pan at medium heat; when the milk is warm add the chocolate. Stir over low heat until chocolate is completely dissolved and begins to thicken, about 10-15 minutes; you should stir the milk and chocolate all the time or the chocolate will easily burn on the bottom of the pan.
If you like it thicker add more chocolate or if you prefer it lighter add more milk.
Remove from heat, cover and reserve until churros are ready.

To make the dough for the churros bring the water and salt to a boil and then mix in a bowl with the flour. Working in batches transfer the dough to the churrera and start making the churros with a closed u-shape. Set them aside in a parchment paper until ready to fry.

In a deep saucepan heat the olive oil and when hot start frying the churros until golden brown and turning once. Transfer to a plate lined with paper towels and sprinkle with sugar.

Enjoy with friends!!

Honeycrisp Apple Compote

I usually make apple compote every week during fall when honeycrisp apples are in season. However, since this year I can still get honeycrisp apples at Whole Foods Market this late in the season, I still make compote in January...that is how much we like honeycrisp apple compote at home!
You can make a large batch of apple compote and you will have a healthy breakfast for the entire week. You can also have it as a dessert or even as a snack.
You can add more or less sugar depending on how sweet you like it.

Tips: You can use any type of apple, but depending on the variety the cooking time would be different. For best results use firm apples.
You can also add any dried fruit like cranberries, blueberries, cherries, etc... and if you like it you can cook it with a stick of cinnamon.

Honeycrisp Apple Compote:

8 honeycrisp apples (peeled, cored and cut in eights)
3 tablespoons of brown sugar
Zest of 1 lemon
1/2 cup of dried prunes
1/2 cup of dried apricots
3 cups of water
1 stick of cinnamon (optional)

Peel, core and cut the apples in eight thick slices. With a potato peeler cut the zest of the lemon without the white pith. Put the apples, lemon zest, brown sugar, prunes, apricots and water in a large saucepan. Bring to a boil and reduce heat to low. Cook covered for 18 minutes. Let cool down and transfer to a glass container or serving bowl. Ready to eat! Enjoy cold or room temperature!

Honeycrisp apples are in season in late September through October

Cut the apples in eight sections

All the ingredients are ready to cook!

You will have compote for the entire week!

Store the compote in a glass jar

Put a nice label and a bow and give it to someone you love!