Toronjas de Xativa que son Almojavanas
Toronjas de Xativa que son Almojavanas
Original:
Has de tomar quesos frescos y requesones, y majarlos en un mortero con huevos juntamente. Después tomar masa y amasar aquellos quesos con los requesones, juntamente con la masa, y desque todo sea encorporado y amasado tomar una cazuela muy limpia, y echar en ella buena cantidad de gordura del puerco dulce o aceite dulce que sea muy fino, y desque el untode puerco o aceite herviere, hacer de la dicha masa unas pellas, como pelotas o naranjas redondas, y echarlas dentro en la cazuela, de manera que la pelota vaya nadando por la cazuela, y puedes hacer de la masa también buñuelos, o las formas y gentilezas que quisieres, y desque tengan color de oro, sacarlas, y echar otras tantas; y desque todo sea frito, ponerlo en platos, y echar sobre ello miel y sobre la miel azúcar y canela molidos. Empero nota una cosa: que en los quesos y en los huevos has de poner una poca levadura; y en lo otro pornás harina, y desque hagas las pelotas untarte has las manos con un poco de aceite que sea fino: y después vayan a la cazuela, y desque estén dentro si la masa cluje es señal que es muy blanda; y hásele de echar más harina hasta que esté más dura; y hecha la fruta de frita echarle su miel y azúcar y canela encima como es dicho arriba.
[Libre de Coch, Ruperto de Nola , 1529]
Translation:
Oranges of Xativa which are Cheesecakes
You must take new cheese and curd cheese, and grind them in a mortar together with eggs. Then take dough and knead those cheeses with the curd cheese, together with the dough. And when everything is incorporated and kneaded take a very clean casserole. And cast into it a good quantity of sweet pork fat or fine sweet oil. And when the pork grease or oil boils, make some balls from said dough, like toy balls or round oranges. And cast them into the casserole in such a manner that the ball goes floating in the casserole. And you can also make buÒuelos of the dough, or whatever shapes and ostentations you wish. And when they are the color of gold, take them out, and cast in as many others. And when everything is fried, put it on plates. And cast honey upon it, and on top of the honey [cast] ground sugar and cinnamon. However, note one thing: that you must put a bit of leaven in the cheeses and in the eggs, and in the other put flour. And when you make the balls, grease your hands with a little fine oil, and then [the balls] go to the casserole. And when it is inside, if the dough crackles it is a signal that it is very soft, and you must cast in more flour [into the dough] until it is harder. And when the fritter is made and fried, cast your honey on it, and [cast] sugar and cinnamon on top as is said above.
Ingredients:
3/8 Cup Lard
1/8 Cup Ice Water
1 Cup Flour
1 tsp Sugar
1 pinch Salt
½ tsp Yeast
3 ½ oz soft or “Mexican” Cheese
3 ½ oz Ricotta Cheese (use as Curds)
1 Egg
½-1 Cup Flour
½ Cup Lard or Olive Oil
Honey
Sugar
Cinnamon
Redaction:
Combine Lard, Water, Flour, Sugar, Salt, and Yeast. Knead these together well and refrigerate the Dough. Combine the Cheeses and the Egg. Add 1/2 Cup Flour and the Dough. If it crackles, add more Flour until the Crackling stops. Take Dough and roll it into small balls. Heat up enough oil in a Frying Pan so the Balls float. Fry them until they turn a golden brown then remove and let the Balls drain off excess oil. Drizzle with Honey and sprinkle with Sugar and Cinnamon.
Notes:
This was my entry for the Silver Desert Harvest Feast Arts and Sciences Contest as well as being my contribution to the feast. I made a triple batch and stayed true to the recipe except for the amount of cheese. I had 10 oz of the Mexican Cheese (Queso Fresco) and 15 oz of the Ricotta. I ended up just dumping all of the cheese into the batter instead of trying to measure it. It took me a few tries to get into the rhythm of frying them. I ended up putting them into the frying pan in batches of six. This worked well and I was able to get them in and out fairly quickly. I made up the batter and the balls the night before and I got up early in the morning to fry them up before heading over to Silver Desert for the feast. They came out nicely and was well received. A small plate of them was auctioned for the Desert Auction and they won the Arts and Sciences contest.
Original:
Has de tomar quesos frescos y requesones, y majarlos en un mortero con huevos juntamente. Después tomar masa y amasar aquellos quesos con los requesones, juntamente con la masa, y desque todo sea encorporado y amasado tomar una cazuela muy limpia, y echar en ella buena cantidad de gordura del puerco dulce o aceite dulce que sea muy fino, y desque el untode puerco o aceite herviere, hacer de la dicha masa unas pellas, como pelotas o naranjas redondas, y echarlas dentro en la cazuela, de manera que la pelota vaya nadando por la cazuela, y puedes hacer de la masa también buñuelos, o las formas y gentilezas que quisieres, y desque tengan color de oro, sacarlas, y echar otras tantas; y desque todo sea frito, ponerlo en platos, y echar sobre ello miel y sobre la miel azúcar y canela molidos. Empero nota una cosa: que en los quesos y en los huevos has de poner una poca levadura; y en lo otro pornás harina, y desque hagas las pelotas untarte has las manos con un poco de aceite que sea fino: y después vayan a la cazuela, y desque estén dentro si la masa cluje es señal que es muy blanda; y hásele de echar más harina hasta que esté más dura; y hecha la fruta de frita echarle su miel y azúcar y canela encima como es dicho arriba.
[Libre de Coch, Ruperto de Nola , 1529]
Translation:
Oranges of Xativa which are Cheesecakes
You must take new cheese and curd cheese, and grind them in a mortar together with eggs. Then take dough and knead those cheeses with the curd cheese, together with the dough. And when everything is incorporated and kneaded take a very clean casserole. And cast into it a good quantity of sweet pork fat or fine sweet oil. And when the pork grease or oil boils, make some balls from said dough, like toy balls or round oranges. And cast them into the casserole in such a manner that the ball goes floating in the casserole. And you can also make buÒuelos of the dough, or whatever shapes and ostentations you wish. And when they are the color of gold, take them out, and cast in as many others. And when everything is fried, put it on plates. And cast honey upon it, and on top of the honey [cast] ground sugar and cinnamon. However, note one thing: that you must put a bit of leaven in the cheeses and in the eggs, and in the other put flour. And when you make the balls, grease your hands with a little fine oil, and then [the balls] go to the casserole. And when it is inside, if the dough crackles it is a signal that it is very soft, and you must cast in more flour [into the dough] until it is harder. And when the fritter is made and fried, cast your honey on it, and [cast] sugar and cinnamon on top as is said above.
Ingredients:
3/8 Cup Lard
1/8 Cup Ice Water
1 Cup Flour
1 tsp Sugar
1 pinch Salt
½ tsp Yeast
3 ½ oz soft or “Mexican” Cheese
3 ½ oz Ricotta Cheese (use as Curds)
1 Egg
½-1 Cup Flour
½ Cup Lard or Olive Oil
Honey
Sugar
Cinnamon
Redaction:
Combine Lard, Water, Flour, Sugar, Salt, and Yeast. Knead these together well and refrigerate the Dough. Combine the Cheeses and the Egg. Add 1/2 Cup Flour and the Dough. If it crackles, add more Flour until the Crackling stops. Take Dough and roll it into small balls. Heat up enough oil in a Frying Pan so the Balls float. Fry them until they turn a golden brown then remove and let the Balls drain off excess oil. Drizzle with Honey and sprinkle with Sugar and Cinnamon.
Notes:
This was my entry for the Silver Desert Harvest Feast Arts and Sciences Contest as well as being my contribution to the feast. I made a triple batch and stayed true to the recipe except for the amount of cheese. I had 10 oz of the Mexican Cheese (Queso Fresco) and 15 oz of the Ricotta. I ended up just dumping all of the cheese into the batter instead of trying to measure it. It took me a few tries to get into the rhythm of frying them. I ended up putting them into the frying pan in batches of six. This worked well and I was able to get them in and out fairly quickly. I made up the batter and the balls the night before and I got up early in the morning to fry them up before heading over to Silver Desert for the feast. They came out nicely and was well received. A small plate of them was auctioned for the Desert Auction and they won the Arts and Sciences contest.
