In the wonderful realm of fruit and cheese combinations, it's back to the basics. It doesn’t get any more fundamental than pairing the wonders of Membrillo and Manchego from Spain. Membrillo is a sweet paste made from cooking and caramelizing fresh quince. There is so much natural pectin in quince that it forms a thick paste when it is combined with sugar and cooked slowly over low heat. Membrillo takes a bit of time to prepare, but it keeps well for quite a long time. It also makes a great gift for your cheese loving friends. Manchego is probably the most famous cheese from Spain and readily available just about anywhere. It’s made from sheep’s milk and has a firm, crumbly texture and an ivory color with a flavor that is piquant, buttery, salty and nutty. It’s made on the plain of La Mancha, sharing territory with our fictional Don Quixote. It’s sold at various stages of aging: fresh, known as Manchego fresco; moderately aged, known as Manchego curado; and Manchego viejo, aged up to a year. The rind always bears the characteristic basket weave pattern. In some regions, the combination of Manchego cheese and Membrillo paste is known as Romeo and Juliet. It’s a wonderful exercise for the imagination to entertain the origin of this application with each fabulous bite. In this case, I’ve added a pinch of sel gris and chili powder to pique the flavors and take this storied couple out of Shakespeare’s quaint countryside and into the spicy mystery of Iberia. Bench notes: - Membrillo also goes very well with lots and lots of other cheese, such as chèvre, Garrotxa or Parmigiano-Reggiano. - Raw quince are quite hard, so be careful when peeling and cutting into them. Use a very sharp chef’s knife and a non-slip work surface and watch your fingers. I find it easier to core if they are first cut in quarters. - If you don’t have a scale, you can use volume measurements to roughly determine the right amount of sugar. - If you love quince, you might also enjoy Goat Cheese Flan with Poached Quince or Quince Pound Cake. Membrillo 4 – 5 fresh quince juice of 1 1/2 lemons equal weight or volume of sugar to pureed quince salt to taste To poach the quince, put enough water to cover the quince in a large pot and add the juice of one lemon. As you peel and core each quince, cut them into quarters and place them in the lemon water to keep the oxidation at a minimum. Bring the quince and lemon water to a boil. Reduce heat and simmer until the quince are tender and easily pierced with a fork, about a half hour or so. Drain completely and cool a bit, then puree the cooked quince in a food processor. Prepare an 8” square pan with enough parchment for a short overhang on two sides. Weigh the quince puree and add nearly the same amount of sugar. I had 780 grams of puree and added 700 grams of sugar. Add the juice a half lemon and a pinch of salt and stir the mixture to combine. Cook the quince puree over medium low heat, stirring the whole pot routinely to prevent scorching. The mixture will bubble and thicken and caramelize, becoming thicker as the steam evaporates and darker as the mixture reduces and the flavor intensifies. Cook for about an hour or so, until you have a very deep bronzy orange color. Take off the heat and taste for additional salt. Pour the quince paste into the prepared pan and let cool and set up. Membrillo can be stored for quite a long time. I wrap mine in parchment, then tightly in foil and keep in the refrigerator. Serve with your favorite cheese, Serrano ham, toasted nuts and a nice Cava or some delicious Albariño or Rioja.
These sparkly apricot Riesling Pâte de Fruit are an easy confection to master, and they’re so much fun to eat. Get the recipe at Food & Wine.
Elige cuál de estas tartas de manzanas vas a preparar tras tu visita a la fruteria... ¡o al huerto!
Aprende como preparar la tarta de queso la viña, famosa por su cremosidad, versionada con queso mascarpone, una receta deliciosa y fácil.
4 recetas fáciles con fresas. Os proponemos 4 recetas con fresas ricas y fáciles: tarta de chocolate y fresas, rollitos de tostadas francesas, pinchos de fresas y brownies y pizza de brownie y fruta.
En 2018 esta dulce tendencia acaparó por completo la atención de las redes sociales. Es tan llamativa, encantadora y con una pinta tan buena que todos querían un pastel de número a como diera lugar. Y estas bellas creaciones seguirán en completa tendencia para este año, así que si no pudiste tene
Dei biscottoni da inzuppo simili ai savoiardi, una simpatica e golosa proposta per la colazione di grandi e piccini.
These are quite literally the best moist chocolate cupcakes and they are paired with a delicious and smooth chocolate buttercream frosting. This is an easy one-bowl recipe that is as simple as putting a boxed cake mix together. You can mix the chocolate cupcake batter together in a stand mixer (it's a bit more work in this case), or a food processor– whatever floats your boat. One thing I can't stress enough: when you're filling the cupcake liners, make sure to fill them with no more than 3 level tablespoons of batter, as this batter is runny. If you prefer, use a 1.5 ounce ice cream scoop to help make the process easier.
Les pastes del te tenen aquelles formes tant maques per dissimular que t'estan clavant una hòstia de la vida per una puta galeta normal.
Para este esponjosísimo bizcocho hemos utilizado fresas troceadas para el interior y hemos dejado parte para la cobertura, que es de nata con aroma de vainilla.
Otra de esas recetas fáciles de hacer y mas aún de comer.He utilizado mermelada de naranja amarga, porque no h
Calidesa Quan semblava que ja estàvem en plena primavera o fins i tot a inicis d'estiu, les temperatures han tornat a davallar i torna a...
Recepta de Pastís jueu de taronja i ametlla a Receptes.cat
Receta de bizcocho de zanahorias casero, con fotos paso a paso de su elaboración y sugerencia de presentación. Receta para toda la familia. Meriendas y...
L'altre dia ens varen tornar a regalar albercocs de Son Vell, dolços, sucosos... boníssims. Gràcies, germanetes! Una de les nostres debilitats és la coca d'albercoc i la que feim habitualment és la "tovada" amb patata, que per a nosaltres és la millor sense dubte. La trobareu aquí. Però no tothom té per mà fer pastes fermentades d'aquest tipus ni el temps per esperar els dos "tous". De manera que fa temps que cercàvem una fórmula simplificada que donàs un resultat similar. Ahir vespre, mentre intentava cercar una fórmula que em convencés (ja havia fet un experiment el cap de setmana que havia acabat en fracàs), una amiga -n'Angelina- me'n va facilitar una. D'això se'n diu tenir el do de l'oportunitat,vaig pensar. Immediatament vaig posar fil a l'agulla. Avui dematí n'hem berenat a l'escola i he vist que agradava. Un cop "aprovada" pels companys, ja ho he tengut clar. Tot d'una que he arribat de fer feina m'he posat a fer-ne una altra. Aquesta que veis aquí. Continuar llegint... Coca d’albercoc “dit i fet” de n’Angelina »
Hello! How are you? Finally I'm back after long period, probably you think I was on vacation, but not, I wish I was but I really was not. I've just took some days off to visit my family but I really needed to enjoy the weekends and my free time after work, so the posts had to wait, but my kithchen didn't stop. This one never stops when I'm at home, so today I'm back with these tartlets I did several weeks ago. The part I really like the most of this recipe is the crust, the cornmeal gives an special texture and taste to this delight. You can top with any fruit you like the best, in my case I used blueberries. Recipe from the crust is adapted from Martha Stewart. Blueberry Tartlets Makes 5 8 cm pans crust: 125 g normal flour 70 g cornmeal 40 g white sugar 1/4 teaspoon salt 105 g cold unsalted butter 4 tablespoons grated coconut 1 large ecc yolk 1/2 teaspoon vanilla paste Preheat the oven to 160º. Mix all the ingredients in a bowl with an electric hand mixer until it just begins to come together. Divide mixture into 5 pieces and press the dough into the bottoms and the sides of the pans, with a removable bottom, do not grease the pans. Blind bake crust for 10 minutes, remove paper and weights and continue baking until crusts are golden brown over, about 5 minutes. Let cool completely on a wire rack. filling: 1 cup milk 1/2 tbs vanilla extract or vanilla bean 2 large egg yolks 50 g sugar 15 g cornstarch fresh blueberrys for topping Put the milk and vanilla in a saucepan until starts boiling. Remove from heat, cover and let stand for 20 minutes. Whisk egg yolks until smooth and reserve. Put sugar and cronstarch in a saucepan and add gradually the milk mixture and cook over medium heat, stirring constantly, until mixture thikens and begins to bubble, about 5 minutes. Whisking constantly, slowly pour one-third of milk mixture into egg yolks. Pour mixture into remaining milk in saucepan. Cook over medium heat, whisking constantly, until mixture comes to a full boil and is thick enough. Cover with plastic wrap, pressing directly on surface. Refrigerate at least 2 hours or up to 2 days. Before using whisk to soften slightly. Fill tartlets shells with the cream and top with the fresh blueberries. If you love tartlets just like me check out these cherry ones, or with strawberries, or one of my favorites. Have a nice week ♥♥♥
Receta de tarta de calabaza con crema de queso con fotografías.
The past few days have been relatively slow considering the time of year! I had a chance to play around with the appearance of my blog. Since I use Wordpress’s free blogging services, I don…
El cruixent de la pasta de full amb la poma i la canyella és un mos exquisit !! Ingredients : 1 làmina de pasta de full rectangular o rodona 1 poma golden 2 cullerades de sucre 2 culleradetes de ca…
A few months ago I had an amazing dinner among friends at Vino's, a local family-run Italian restaurant in Fairfield, CT. We enjoyed all...
Esta es una cosa sencilla, sin muchos ingredientes, pero deliciosa, a mi personalmente me encanta porque acompaña muy bien a un café, a un chocolate, a un batido, a un zumo ... Ingredientes 500 gr de harina de trigo 250 ml de agua 25 gr leche en polvo 50 ml aceite girasol 15 gr margarina o mantequilla 10 gr azúcar 2 sobres de levadura panadero 10 gr sal Para cubrir Aceite de oliva para pincelar Azúcar para cubrir Anís líquido Preparación Mezclar bien todos ingredientes, hasta conseguir una masa bien integrada. Dejar reposar 30-40 minutos, en este tiempoaumentará de tamaño Quitar el aire. Dividir la masa en 3 partes más o menos iguales, yo saqué un pedacito más pequeño porque a mi peque le encanta ayudarme. Hacer con cada parte un churro. Y dejar fermentar nuevamente 1 hora Una vez la masa levada Chafar y aplanar cada churro de pasta con las manos y con ayuda de los dedos o el canto de la mano, hacerle las marcas. Pincelas de aceite de oliva y espolvorear con abundante azúcar. Hornear a 200º durante 15-20 minutos, vigilar que no se nos quemen demasiado. Al sacar del horno y aún en caliente, rociar con anís líquido.
L'altre dia ens varen tornar a regalar albercocs de Son Vell, dolços, sucosos... boníssims. Gràcies, germanetes! Una de les nostres debilitats és la coca d'albercoc i la que feim habitualment és la "tovada" amb patata, que per a nosaltres és la millor sense dubte. La trobareu aquí. Però no tothom té per mà fer pastes fermentades d'aquest tipus ni el temps per esperar els dos "tous". De manera que fa temps que cercàvem una fórmula simplificada que donàs un resultat similar. Ahir vespre, mentre intentava cercar una fórmula que em convencés (ja havia fet un experiment el cap de setmana que havia acabat en fracàs), una amiga -n'Angelina- me'n va facilitar una. D'això se'n diu tenir el do de l'oportunitat,vaig pensar. Immediatament vaig posar fil a l'agulla. Avui dematí n'hem berenat a l'escola i he vist que agradava. Un cop "aprovada" pels companys, ja ho he tengut clar. Tot d'una que he arribat de fer feina m'he posat a fer-ne una altra. Aquesta que veis aquí. Continuar llegint... Coca d’albercoc “dit i fet” de n’Angelina »
This homemade chocolate frosting is the perfect finishing touch to any cake. Takes just a few minutes to make with a few simple ingredients.
Aunque la coca de llardons sea un dulce muy típico de la cuaresma, en Catalunya es tan popular que es posible degustarla durante todo el añ...
These pecan blondies are so delicious, you will start to crave them! This and more recipes can be found at www.orsoshesays.com.
