Best 3 Triangulo De Jerez Recipes
In the heart of Andalusia, Spain, lies the captivating city of Jerez de la Frontera, renowned for its rich culinary heritage and the iconic dish known as "Triángulo de Jerez." This delectable treat is a symphony of flavors, textures, and aromas, embodying the essence of Jerez's culinary traditions. Triángulo de Jerez is a unique pastry characterized by its distinctive triangular shape and flaky, golden-brown crust, which encases a luscious filling of sweet potato, cabello de ángel (a delicate squash jam), and a touch of cinnamon. As you bite into this heavenly pastry, the soft and creamy sweet potato filling bursts with natural sweetness, perfectly complemented by the aromatic and slightly tangy cabello de ángel. The hint of cinnamon adds a warm and inviting spice, creating a harmonious balance of flavors.
This article delves into the secrets of crafting the perfect Triángulo de Jerez, providing two distinct recipes that cater to different dietary preferences. The first recipe adheres to traditional methods, using a classic sweet dough and a homemade cabello de ángel filling, while the second recipe offers a contemporary twist, employing a store-bought puff pastry and a readily available cabello de ángel. Both recipes promise an authentic and unforgettable Triángulo de Jerez experience, allowing you to savor the essence of this beloved pastry in the comfort of your own kitchen.
ZURRACAPOTE
Provided by Eric Asimov
Categories easy, cocktails
Time 3h40m
Yield 2 pitchers (12 servings)
Number Of Ingredients 13
Steps:
- For the zurra red wine syrup: In a pot, combine wine, sugar, juniper berries and cinnamon stick. Place over low heat and stir just until sugar has dissolved; do not bring to a boil.
- Pour over apricots and raisins. Let stand 20 minutes. Strain over a bowl and reserve fruit and syrup separately. Discard juniper berries and cinnamon stick. This makes more than needed (2 cups syrup and 1 1/2 cups fruit), but syrup and fruit may be stored separately, covered and refrigerated, for up to 1 month.
- For the zurracapote: In a 3-quart container, combine the zurra syrup, wine, liqueur and vodka. Refrigerate until chilled, at least 3 hours.
- To serve, divide punch between two 1 1/2-quart pitchers. Fill each of 12 tall glasses with ice, 1 slice lemon and a spoonful of diced apple. Divide remaining lemon and apple, 1/4 cup apricot-raisin mixture and 2 cups ice cubes between the pitchers. Pour 5 ounces zurracapote into each glass, and top with 1 ounce of Sprite, or to taste. Stir before serving.
Nutrition Facts : @context http, Calories 508, UnsaturatedFat 0 grams, Carbohydrate 90 grams, Fat 0 grams, Fiber 1 gram, Protein 1 gram, SaturatedFat 0 grams, Sodium 14 milligrams, Sugar 83 grams
TRIANGULO DE JEREZ
Steps:
- Pour gin, vermouth, sherry and bitters over ice in a mixing glass. Stir thoroughly to chill. Strain over ice in a rocks glass and rub lemon oil from the twist over the rim of the glass.
DUCK RAGU
Provided by Eric Asimov
Categories dinner, one pot, project, main course
Time 1h
Yield 4 to 6 servings
Number Of Ingredients 16
Steps:
- In a large saute pan over medium-low heat, heat olive oil and add garlic, rosemary, thyme, marjoram, sage and nutmeg. Saute for 1 minute, then add carrot, onion and celery. Saute until vegetables just begin to soften, another minute or two, then add duck pieces skin side down.
- Raise heat to high, and sear duck pieces, stirring vegetables so they do not burn. Turn duck pieces to sear other side. When duck is lightly browned, add about a cup of wine, and stir gently while wine evaporates. Turn duck pieces again, and add another cup of wine, repeating procedure until all wine is gone and duck is dark brown.
- Reduce heat to medium. Add tomato paste and stock, stirring and scraping bottom of pan. Cook for a few more minutes, then remove from heat. Transfer duck pieces to a platter, and allow to cool. Set aside pan of sauce.
- When duck is cool enough to handle, remove all meat and cut into bite-size pieces. Remove sprigs of herbs and garlic cloves from sauce. Return duck meat to sauce, and place over medium heat. Add plum tomatoes, breaking them with a spoon. Simmer mixture until sauce has reduced and thickened slightly, about 10 minutes. Season to taste. Serve over pappardelle.
Nutrition Facts : @context http, Calories 1226, UnsaturatedFat 62 grams, Carbohydrate 22 grams, Fat 102 grams, Fiber 6 grams, Protein 33 grams, SaturatedFat 34 grams, Sodium 1819 milligrams, Sugar 8 grams
Tips and Conclusion
Tips:
- For a crispy exterior and tender interior, make sure to fry the Triángulos de Jerez in hot oil until golden brown. - If you don't have sherry wine, you can substitute it with dry white wine or even water. Just keep in mind that this will change the flavor of the pastry slightly. - Be careful not to overwork the dough. Overworked dough will result in tough pastries. - To save time, you can make the dough ahead of time and store it in the refrigerator for up to 2 days. - If you are short on time, you can also use store-bought puff pastry dough. Just be sure to thaw it according to the package directions before using it. - Triángulos de Jerez can be served warm or cold. They are a great snack, appetizer, or dessert. - For a more decadent treat, you can fill the Triángulos de Jerez with your favorite jam, custard, or chocolate. - If you are looking for a gluten-free option, you can use a gluten-free flour blend instead of all-purpose flour.Conclusion:
Triángulos de Jerez are a delicious and easy-to-make pastry that is perfect for any occasion. They are a traditional Spanish pastry that is often served during the holidays, but they can be enjoyed year-round. So next time you are looking for a sweet treat, give Triángulos de Jerez a try. You won't be disappointed!
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