Madrid Window

 

Life is a Lottery and in Spain, so is Christmas.

 

While in Catholic Spain Christmas officially begins on December 8^th, the Feast of the Immaculate Conception, those of a more secular inclination may think it really gets off to a start on December 22nd with the annual and incredibly popular Christmas Lottery, Lotería de Navidad. Irrespective, no Spanish Christmas would be complete without mounds of turrón, the nutty nougat that comes in a host of different styles.

 

 

Turrón de Alicante (Hard Nougat)

 

1kg honey

500g sugar

2 egg whites

1.5kg almonds, lightly roasted

Zest of 1 lemon, finely chopped or grated

 

Slowly heat the honey in a saucepan until all the water that it contains has evaporated. This takes quite a while.

Add the sugar and mix with a wooden spatula.

Beat the egg white until stiff and then add to the mixture.

Stir briskly with the spatula for eight to ten minutes then stir slowly over a low flame until it begins to caramelise.

Put the hot almonds into the honey mixture with the rind of the lemon.

Mix well and let cook slowly for a few minutes taking care it does not stick

Poured into moulds lined with rice paper.

After two and a half hours, the turrón is cut.

When it is completely cold, the store in an airtight container.

Makes 2 large trays full.

 

 

Turrón de Jijona (Soft Nougat)

 

1 dessertspoon cinnamon

250g sugar

250g candied honey

250g toasted almonds

250g toasted hazelnuts

5 egg whites

 

Chop the nuts finely and then crush them in the mortar until they become a smooth paste.

Beat the eggs whites stiffly and then fold in the nuts.

Put the honey and sugar in a saucepan and bring to the boil.

Add the paste to the honey mixture.

Mix constantly with a wooden spatula for ten minutes.

Remove from the heat, put into wooden moulds lined with rice paper.

Leave to cool and then sprinkle with cinnamon.

 

 

Turrón de Avellana (Mallorcan Hazelnut Nougat)

 

300g hazelnuts

60g almonds, also roasted and skinned

3 large egg whites

180g candied honey

180g castor sugar

1 teaspoon ground cinnamon

Rice Paper

 

Line a Swiss roll tin with rice paper.

Roast nuts until the skins rub off and the nuts are a pale golden colour.

Grind all nuts in a grinder or food processor until fine.

In a dry bowl, whisk egg whites until stiff, as for meringue.

Fold the nuts into meringue.

Melt the honey and sugar together in a heavy bottomed pan.

Bring to point of boil, but do not allow to continue boiling.

Add the nut mixture, continue to cook over a LOW heat for about 10-12 minutes. Stir all the time so the mixture does not become sticky or crystalline.

Turn out onto the rice paper, spread neatly and cover with another layer of rice paper or you can use baking parchment, which will not stick to the sweet.

Leave overnight to go cold and set.

Remove the top paper, sprinkle with cinnamon, if liked.

Cut into squares and serve with coffee.

 

Bars or pieces can be wrapped in cellophane to give as gifts.

 

The Spanish maintain a tradition, similar to that of the Iraqis, of hogueras (bonfires) at Christmas, where jumping over the flames is believed to bring good luck and protect against illness in the coming year.

One unique Spanish Christmas custom is swinging (no, not that kind). Swings are set up in yards and courtyards, and people, especially the young, can be found swinging and singing songs throughout the season.

 

 

¡Feliz Navidad y prospero Ano Nuevo!