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Subject: Spanish Christmas Favorites (8) Collection
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Ensalada de Arroz (Andalusian Rice Salad)

This cold rice salad is a modem variation on traditional Spanish
ingredients. Bring 2 cups of water to a boil. Add salt and rice; cover and
cook slowly 20 minutes or until rice is just tender. While the rice is
cooking, make vinaigrette sauce by combining the olive oil, vinegar,
garlic, and onion. Season to taste with salt and pepper.

1 cup converted rice
1 tsp. salt
8 Tbsp. olive oil
3 Tbsp. wine vinegar
1 large clove garlic, minced
1 small onion, minced
salt and pepper
1 4-oz. jar whole pimentos
2 Tbsp. chopped parsley
green and black olives for garnish

Drain the pimentos. Cut 6 narrow strips and set them aside. Finely chop
the remaining pimentos. Cool the rice slightly. Add the vinaigrette sauce,
chopped pimento and parsley. Toss gently Spoon rice into serving bowl.
When cool, cover and chill thoroughly. Decorate the top with the reserved
pimento strips and olives.

Makes 4-6 servings.

Compota de Peras (Pear Compote)

2 lb. pears
1/2 lb sugar
2 cups water
1 cinnamon stick (3 inches)
grated zest of 1/2 lemon

Peel and core the pears. Place in pot with remaining ingredients and bring
to a boil. Cook 10-15 minutes, until the pears are very soft but still
hold their shape. Serve warm or at room temperature with some of the
cooking syrup. Makes 4-6 servings .

Mazapan (Marzipan)

3 cups whole almonds, blanched and ground
2 cups sugar
1 cup water
2 egg whites, lightly beaten
3-4 Tbsp. powdered sugar
1 tsp. vanilla

In a saucepan, heat water and sugar until sugar dissolves and mixture
begins to boil. Let it boil steadily without stirring the temperature
reaches 230-234 degrees F on a candy thermometer. Remove from heat and
beat until mixture turns slightly cloudy. Stir in ground almonds, egg
whites, and vanilla. Cook over gentle heat for 2-3 minutes or until
mixture pulls away from sides of pan. Turn mixture onto a surface that has
been sprinkled with some of the powdered sugar. Knead the mixture until
smooth, working in the rest of the powdered sugar. Pull off pieces and
roll into balls or olive-shaped pieces. Wrap in foil or wax paper and
store in airtight container.

Pastel de Navidad (Christmas nut cups)

Pastry sufficient for 1 pie shell

5 eggs
2/3 cup sugar
5 Tbsp. butter, melted
pinch of salt
I tsp vanilla
1 cup chopped walnuts
2/3 cup raisins

Preheat oven to 375 degrees F. Roll pastry thin and cut into 4 inch
circles. Fit each round into muffin cup and press in gently. Beat eggs
until they are light; add sugar and mix well. Add butter, salt, and
vanilla; mix well. Combine walnuts and raisins and fill each cup 1/2 full.
Add egg mixture to fill each cup three-quarters. Bake filled cups 20-25
minutes.

Makes 8-12 nut cups.

Chocolate a la Espanola (Spanish-style hot chocolate)

1/2 lb sweet baker's chocolate
1 quart milk
2 tsp. cornstarch

Break chocolate into small pieces. Place in saucepan with liquid. Heat
slowly, stirring with a whisk, until just before the boiling point.
Dissolve cornstarch in a few tablespoons of cold water. Add dissolved
cornstarch to chocolate mixture and stir constantly until the liquid
thickens. Serve hot in warmed cups. Makes six small cups.

Almendrados (Almond Cookies)

2 cups blanched almonds, finely chopped
2 egg whites, room temperature
1 cup sifted powdered sugar
1 tsp. vanilla

Preheat oven to 325 degrees F. Lightly toast almonds; set aside. Beat egg
whites until stiff but not dry. Gradually add sugar, beating constantly.
After sugar is added, beat 5-8 minutes. Fold almonds and vanilla. Place by
spoonfuls or shape into rings on greased cookie sheet. Bake 17-20 minutes
or until cookies just begin to color.

Makes 3 dozen

Judias Verdes con Salsa de Tomate (green beans in tomato sauce)

2 Tbsp. olive oil
2 cloves garlic, crushed
2 lb. (5 cups) green beans, cut into 1 inch lengths
1 1/2 lb. canned tomatoes (chopped) and juice
1 Tbsp. chopped chives
salt and pepper
1 bay leaf
1 Tbsp. pine nuts
1 Tbsp. lemon juice

Saute garlic in olive oil for 2 minutes, stirring. Add beans and cook 4
minutes, stirring constantly. Stir in tomatoes with liquid from can and
remaining ingredients; bring to a boil, stirring constantly. Reduce heat
to low and simmer 25-30 minutes. Remove an discard bay leaf. Serve at
once.

Makes 6 servings.

Medias Lunas de Nueces (nut crescents)

1 2/3 cups flour
1/2 lb. unsalted butter
1 cup ground walnuts
1 tsp. vanilla
1/2 cup powdered sugar
pinch of salt

Mix the flour and butter together until they form crumbs. Add walnuts,
vanilla, salt, and sugar and mix well. If necessary, chill dough about
1/2 hour or until dough is workable. Preheat oven to 375 degrees F. Cut
dough into walnut-size pieces and roll each piece to about 3 inches in
length. Shape each piece crescent by pulling it into a semicircle. Place
crescents 1/2 an inch apart on a baking sheet. Bake for 12-15 minutes
until lightly browned. Dust with powdered sugar while warm. Makes about
20 crescents.

Ensalada de Arroz (Andalusian Rice Salad)

This cold rice salad is a modem variation on traditional Spanish
ingredients. Bring 2 cups of water to a boil. Add salt and rice; cover and
cook slowly 20 minutes or until rice is just tender. While the rice is
cooking, make vinaigrette sauce by combining the olive oil, vinegar,
garlic, and onion. Season to taste with salt and pepper.

1 cup converted rice
1 tsp. salt
8 Tbsp. olive oil
3 Tbsp. wine vinegar
1 large clove garlic, minced
1 small onion, minced
salt and pepper
1 4-oz. jar whole pimentos
2 Tbsp. chopped parsley
green and black olives for garnish

Drain the pimentos. Cut 6 narrow strips and set them aside. Finely chop
the remaining pimentos. Cool the rice slightly. Add the vinaigrette sauce,
chopped pimento and parsley. Toss gently Spoon rice into serving bowl.
When cool, cover and chill thoroughly. Decorate the top with the reserved
pimento strips and olives.

Makes 4-6 servings.

Compota de Peras (Pear Compote)

2 lb. pears
1/2 lb sugar
2 cups water
1 cinnamon stick (3 inches)
grated zest of 1/2 lemon

Peel and core the pears. Place in pot with remaining ingredients and bring
to a boil. Cook 10-15 minutes, until the pears are very soft but still
hold their shape. Serve warm or at room temperature with some of the
cooking syrup.Makes 4-6 servings .

Mazapan (Marzipan)

3 cups whole almonds, blanched and ground
2 cups sugar
1 cup water
2 egg whites, lightly beaten
3-4 Tbsp. powdered sugar
1 tsp. vanilla

In a saucepan, heat water and sugar until sugar dissolves and mixture
begins to boil. Let it boil steadily without stirring the temperature
reaches 230-234 degrees F on a candy thermometer. Remove from heat and
beat until mixture turns slightly cloudy. Stir in ground almonds, egg
whites, and vanilla. Cook over gentle heat for 2-3 minutes or until
mixture pulls away from sides of pan. Turn mixture onto a surface that has
been sprinkled with some of the powdered sugar. Knead the mixture until
smooth, working in the rest of the powdered sugar. Pull off pieces and
roll into balls or olive-shaped pieces. Wrap in foil or wax paper and
store in airtight container.

Pastel de Navidad (Christmas nut cups)

Pastry sufficient for 1 pie shell

5 eggs
2/3 cup sugar
5 Tbsp. butter, melted
pinch of salt
I tsp vanilla
1 cup chopped walnuts
2/3 cup raisins

Preheat oven to 375 degrees F. Roll pastry thin and cut into 4 inch
circles. Fit each round into muffin cup and press in gently. Beat eggs
until they are light; add sugar and mix well. Add butter, salt, and
vanilla; mix well. Combine walnuts and raisins and fill each cup 1/2 full.
Add egg mixture to fill each cup three-quarters. Bake filled cups 20-25
minutes.

Makes 8-12 nut cups.

Chocolate a la Espanola (Spanish-style hot chocolate)

1/2 lb sweet baker's chocolate
1 quart milk
2 tsp. cornstarch

Break chocolate into small pieces. Place in saucepan with liquid. Heat
slowly, stirring with a whisk, until just before
the boiling point. Dissolve cornstarch in a few tablespoons of cold water.
Add dissolved cornstarch to chocolate mixture and
stir constantly until the liquid thickens. Serve hot in warmed cups.
Makes six small cups.

Almendrados (Almond Cookies)

2 cups blanched almonds, finely chopped
2 egg whites, room temperature
1 cup sifted powdered sugar
1 tsp. vanilla

Preheat oven to 325 degrees F. Lightly toast almonds; set aside. Beat egg
whites until stiff but not dry. Gradually add sugar, beating constantly.
After sugar is added, beat 5-8 minutes. Fold almonds and vanilla. Place by
spoonfuls or shape into rings on greased cookie sheet. Bake 17-20 minutes
or until cookies just begin to color.

Makes 3 dozen

Judias Verdes con Salsa de Tomate (green beans in tomato sauce)

2 Tbsp. olive oil
2 cloves garlic, crushed
2 lb. (5 cups) green beans, cut into 1 inch lengths
1 1/2 lb. canned tomatoes (chopped) and juice
1 Tbsp. chopped chives
salt and pepper
1 bay leaf
1 Tbsp. pine nuts
1 Tbsp. lemon juice

Saute garlic in olive oil for 2 minutes, stirring. Add beans and cook 4
minutes, stirring constantly. Stir in tomatoes with liquid from can and
remaining ingredients; bring to a boil, stirring constantly. Reduce heat
to low and simmer 25-30 minutes. Remove an discard bay leaf. Serve at
once.

Makes 6 servings.

Medias Lunas de Nueces (nut crescents)

1 2/3 cups flour
1/2 lb. unsalted butter
1 cup ground walnuts
1 tsp. vanilla
1/2 cup powdered sugar
pinch of salt

Mix the flour and butter together until they form crumbs. Add walnuts,
vanilla, salt, and sugar and mix well. If necessary, chill dough about
1/2 hour or until dough is workable. Preheat oven to 375 degrees F. Cut
dough into walnut-size pieces and roll each piece to about 3 inches in
length. Shape each piece crescent by pulling it into a semicircle. Place
crescents 1/2 an inch apart on a baking sheet. Bake for 12-15 minutes
until lightly browned. Dust with powdered sugar while warm. Makes about
20 crescents.

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