RECIPE++CHRISTMAS


 * RECETA DE MAZAPAN DE TOLEDO**

This is the most famous recipe from Toledo... Mazapán de Toledo It's a recipe for a sweet that is mostly eaten during the Christmas holiday... Mazapán (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. You can also make small figure shapes, such as doves or fish.. And if you brush with egg white you can put them in the oven under the grill for a minute or two to brown the top.

RECIPE BY LOLA CASTRO = = = Spanish Roast Lamb Recipe - Cordero Asado =

Lechazo (Cordero) Asado - Roast Suckling Lamb **Prep Time:** 10 minutes **Cook Time:** 2 hours **Total Time:** 2 hours, 10 minutes <span style="background: #ffffff; color: #333333; font-family: Verdana,serif; font-size: 8pt; margin-bottom: 0.64cm; margin-top: 0.64cm;">**Yield:** 8-10 servings <span style="background: #ffffff; color: #333333; font-family: Verdana,serif; font-size: 8pt; margin-bottom: 0.64cm; margin-top: 0.64cm;">**Ingredients:** <span style="background: #ffffff; color: #333333; font-family: Verdana,serif; margin-bottom: 0.64cm; margin-top: 0.64cm;">**Preparation:** **<span style="color: #333333; font-family: Verdana,serif;">Note **<span style="color: #333333; font-family: Verdana,serif;">: Although the traditional method for roasting lamb includes rubbing the lamb with lard or vegetable shortening, extra virgin olive oil is now often used instead. <span style="background: #ffffff; color: #333333; font-family: Verdana,serif; margin-bottom: 0.64cm; margin-top: 0.64cm;">In a small sauce pan, heat the lard or vegetable shortening until it melts. If you prefer, use a small bowl and heat in microwave oven. <span style="background: #ffffff; color: #333333; font-family: Verdana,serif; margin-bottom: 0.64cm; margin-top: 0.64cm;">Heat oven to 400F. <span style="background: #ffffff; color: #333333; font-family: Verdana,serif; margin-bottom: 0.64cm; margin-top: 0.64cm;">Rinse the lamb and pat dry. Trim off excess fat and discard. Place lamb in roasting pan or other oven proof dish. (Traditionally, the Spanish use large, open clay dishes.) Rub the lamb with salt and baste with the melted lard. Place in oven to roast. Occasionally baste with large and turn until lamb is golden brown on the outside and meat is tender. <span style="background: #ffffff; color: #333333; font-family: Verdana,serif; margin-bottom: 0.64cm; margin-top: 0.64cm;">Roast potatoes are a great accompaniment to this dish. To roast potatoes, peel 8-10 small potatoes and cut in half. Place in the roasting pan around the lamb. Baste with large when you baste the lamb. <span style="background: #ffffff; color: #333333; font-family: Verdana,serif; margin-bottom: 0.64cm; margin-top: 0.64cm;">The amount of time that the lamb spends in the oven will depend on how thick the piece(s) of meat are. A good rule of thumb for a bone-in leg of lamb at 400F is to allow about 30 minutes roasting time per pound of lamb.
 * <span style="color: #333333; font-family: Verdana,serif; font-size: 8pt; margin-bottom: 0.18cm; margin-top: 0.18cm;">1/2 suckling Lamb approximately 9-11 lbs.
 * <span style="color: #333333; font-family: Verdana,serif; font-size: 8pt; margin-bottom: 0.18cm; margin-top: 0.18cm;">6 oz. lard or vegetable shortening, melted (substitute olive oil if desired)
 * <span style="background: #ffffff; color: #333333; font-family: Verdana,serif; font-size: 8pt; margin-bottom: 0.18cm; margin-top: 0.18cm;">**salt to taste**

RECIPE BY LOLA CASTRO