BUÑUELOS AND ROMPOPE Both originating from Spain, these comfort-
AND CABBAGE My mother used to make this frequently. It is comfort food to the max! Very inexpensive to make and very satisfying. Even those who do not like cabbage will love it. Makes 10 servings.
JOEL’S (EDITOR) HUNGARIAN HALUSHKA POTATO DUMPLINGS
CABBAGE INGREDIENTS • 1 small head of cabbage • oil to coat bottom of large frying pan • 2 tbsp butter • 1 onion, chopped • salt and pepper to taste • a splash of vinegar or cider with tarragon
POTATO DUMPLING INGREDIENTS • 6 eggs • 4 cups all purpose flour • 1 cup water • 2 peeled, boiled and shredded baking potatoes (leftover mashed potatoes work as well, about 1 1/2 cups) • salt and pepper to taste
INSTRUCTIONS 1. For the cabbage: shred the cabbage very finely. A food processor with the shredder attachment works well. 2. Add oil to a large frying pan. Add the butter (another option is to fry bacon or pork chops and use the drippings). Get pan heated through and add your shredded cabbage and onion. You will want to sauté the cabbage and onion until it browns. Keep the heat on medium, as you do not want to burn it, only allow it to brown. It caramelizes and packs maximum flavor!
3.For The Dumplings:Bring a large pot of water to a boil. Combine flour, eggs, salt and pepper and water. Mix well. Add the shredded potato and mix well. It is a wet dough. Scrape this dough with a spoon into the boiling water. Make sure you dip the spoon into the boiling water. This will prevent the dough from sticking to the spoon. The dumplings will float to the top when they are done. 4. Drain the dumplings and add to the caramelized cabbage and onions. Stir to combine and to reheat.
ing indulgences have become absolute must-eats during the holidays. In their European form, buñuelos more closely re- sembled round doughnut-like pastries (like Italian zeppole) than the current, crispier Mexican version with which Southern Cali- fornia is familiar. And we all know rompope as rum-infused eggnog. Served together in front of a warm fire, there are few endings to a holiday dinner that are more deliciously traditional. For the rompope, you’ll want to remember to cook gently. Steady, low heat is the key to the perfect mouthfeel. Makes 14 servings.
INGREDIENTS • 6 eggs • 2 extra egg yolks • 4 cups whole milk • 3/4 cup heavy cream • 1/2 cup plus 2 Tablespoons of sugar • 1/4 tsp salt • 1 tbsp vanilla extract • 1/2 tsp grated nutmeg • 1 cup rum (or bourbon for a different take)
INSTRUCTIONS 1. Start by whisking the eggs, egg yolks, sug- ar, and salt in a large pan until well-blended. Keep on whisking while you slowly pour in the milk until it is completely blended. 2. Place a pan on your stove’s burner and turn it to the lowest possible setting. Continuously whisk ingredients for 25-30 minutes or until the mixture reaches 160°F and will coat the underside of a spoon. 3. Remove the mixture from heat and strain it into a large, cool bowl, making sure to get out any pieces of cooked egg. Now stir in the rum/bourbon, vanilla and nutmeg
DAVID’S (COPY EDITOR)
and transfer your mixture to a covered dish. Refrigerate the mix for at least four hours before enjoying. 4. Finally, whip the heavy cream well (stiff peaks) and gently fold in the chilled rompope mix. Pour and enjoy. With buñuelos, many enjoy the simple “fried flour tortilla” method. But to offer your guests the best possible gourmet experi- ence, we recommend making these from scratch. Don’t worry, they’re almost as easy!
INGREDIENTS • 8 eggs • 1/2 cup granulated sugar • 2 tsp vegetable oil • 4 cups all-purpose flour • 2 tsp baking powder • 2 tsp salt • 2 cups white sugar • 2 tsp ground cinnamon • 2 cups vegetable oil for frying
INSTRUCTIONS 1. In a large bowl combine eggs with 1/4 cup sugar and beat until thick and lemon- colored. Add the oil. Combine separately 1-1/2 cups of the flour, the baking powder and the salt. Gradually add this to the egg mixture and beat well. (For an added twist of flavor, zest a couple oranges, lemons or limes and add to dough before kneading)! 2. Turn dough out onto a floured board (use remaining 1/2 cup flour) and knead thoroughly until dough is smooth. 3. Shape dough into sixteen balls. Roll each one into a circle about 5 inches in diameter. Let stand uncovered on waxed paper for about 10 minutes. 4. Heat oil in a deep fry pan to 350 degrees F (175 degrees C). Fry circles until golden brown, turning only once. Drain on paper towels. Sprinkle with sugar/cinnamon mixture. Serve immediately or store in an airtight container.
DECEMBER 2011 | RAGE monthly 61
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