Chocolate bark with leftover turrón

Chocolate bark with leftover Spanish holiday Turrón

Turrón is a Spanish holiday treat made with lots of almonds, sugar, eggs, honey and oh, so good.   Every house has a favorite one, there is soft yellow turrón of Jijona, made with egg yolks, and there is hard white turrón of Alicante made with egg whites. There is chocolate flavored turrón, coconut flavored turrón, and even sugar free turrón. But if you happen to have leftover turrón de Alicante, you already know how good it is. 

Know lets make chocolate leftover turrón bark. Super easy and I promise you will have no more left overs! 

There are many brands, this is a popular one.

Melted white chocolate

I really did not record the quantities because I use left overs, hence a guesstimate, I promise, it is very easy. 

Ingredients:

2 - 6 oz/170 grams baking white chocolate melted
1 - 8 oz/226 grams semi-sweet baking chocolate, melted or dark chocolate of your choice

1 Turrón de Alicante chopped in pieces

1/4 to 1/2 a cup of chopped dried fruits such as cranberries, dates, or raisins

Chopped pistachios or other nut of your choice

Silicone pad 

Melted dark chocolate (top) and chopped dried nuts,
fruit and turrón pieces

Procedure:

Place the silicone pad on a baking sheet

Sprinkle half the chopped ingredients on the silicone pad spread well

Melt the chocolates in microwave or stovetop in separate pots 

Slowly pour the white chocolate evenly to cover the chopped dry ingredients

Next, pour the dark chocolate making marble/zebra design over the white chocolate

Sprinkle with the rest of the chopped ingredients, let it cool in the fridge until hard

Break into large pieces and put them on a tin or eat them right away.

It is sooooo good.

Here I used cashews, but my favorite bark was the one time I used pistachios

The hard part is not eating it all by myself!

Black & White Xmas tree and calendar

With Ikea and my neighborhood Euro store, I was able to dress my Xmas tree.
Polka dot paper, after all this is Andalusia.

So for Christmas, I wanted a color coordinated house. I decided on two colors to decorate for the holidays, black and white (snuck in some gold too).  I think it worked.  Here in this neck of Andalusia, there aren't many crafts stores, and Xmas is really all about Nativity scenes and not the tree. Trees are sold and decorated of course, but the selection of Xmas ornaments is... well, lets just say people here don't spend small fortunes on collectible ornaments, like the ones found in Germany.

So the challenge was coming up with black and white ornaments for Xmas. I don't have small children anymore, so a cute Xmas was not necessary.  I wanted a Xmas more grownup and simple.  Besides, I don't have a lot of patience, and don't plan that far ahead, as to order on line the necessary materials months in advanced.  I just had a couple of weeks before the holidays, so I headed to Ikea in Jerez for my supplies and my local Euro store. In a couple of days I was done.  Yes!

Letters bought at Euro store.
They may seem a bit large, but trees here in Spain,
are a bit sparse, so to fill in the gaps I chose large letters

Lucky me, found some wooden letters, and they were already painted white, so I just covered them with white glitter and added a picture hook in the back. They were not too heavy so a glue gun worked really well.  I think each letter was €0.75, the glitter bottle about the same.

Amazing what a little glitter and glue do
 to put you in a holiday mood.

My other great find at the Euro store where these cute jewelry boxes already wrapped in black and white paper with ribbon and all.  I had to get them.  Just attached a gold string to hang. Done.

Mini boxes in black and white already wrapped
to look like gifts form the Euro store.

So my tree was done, now all I need is my calendar...


Materials for Xmas Calendar:
I used a cork board from Ikea. Some black string, wooden miniature clothes pins, black and white wrapping paper, Ikea gift tags and a black marker.  The idea is to have 24 tags counting down the days until Xmas.  On one side there is an activity, such as watching a movie, dancing, coloring, baking, etc, and on the other side the date, so to complete the calendar, I used thumb tacks and pinned the strings to the frame and with the clothes pins I pinned the gift tags, for more decorations I made some paper elf stockings with b/w gift wrap and placed them on either side.  Very simple, all done!

I used miniature clothes pins, you can find similar ones online.
the golden 25 is actually a Xmas ornament from Zara Home.  

Cardboard and wrapping paper to make the stocking.
Punch a whore and pin or tie it.

The gift tag had a design in the back, I left some blank
but others had activities written on them.

This one has an activity,
every day someone in the family flips a card. 

My board is very simple but you can run away with this idea.  You could cover the board with fabric, paint the frame black/white, use templates for the numbers or nice calligraphy...  Maybe even use fancy paper to make the tags, etc. Have fun creating and happy Holidays!

Three Kings cake, for the nice, and a Lump of coal for the naughty

Delicious ring filled with cream from a Sevilla bakery

For the naughty ones, a lump of coal, but not so bad, it is sweet coal.
Find it in the stores labeled: Carbon de Reyes.

The 3 Wise Men, or "Los Tres Reyes Magos" parade is celebrated on the 5th of January with floats, music and candy.  The eve of the 3 Kings arrival, is celebrated by all, outdoors, watching the floats with important town personalities representing the Three Wise Men.  This marks the end of Christmas.  On the morning of the 6th, children open the gifts brought by the Wise Men, and later that evening at coffee time, people feast on this delicious bread/brioche filled with cream and with a tiny surprise inside.   It is traditional to hide a lima bean inside the bread, and whoever gets it in their slice, has to pay the brioche.  This tradition is ancient, scholars say it may date back to the 14th century.  

The "Roscón de Reyes" (Spain), was also brought to Latin America, and it is celebrated with coffee, or hot chocolate on the 6th.  In Latin America it is called "Rosca de Reyes" instead.  Other costumes also practiced on both sides of the ocean, are to place a small figure of baby Jesus, or the Virgin, or even a coin inside in the bread before baking.  In my home, whoever got the price, had to host the party next January 6th.

By the way, after the 6th is when most people jump into the diet bandwagon.
Not before, who would miss this?

A very common site this days, all the bakery windows have their displays full of these sweet breads covered with sugar and candied fruit.  Even the grocery stores carry "Roscón de Reyes" for our convenience.  So that means, no one (at least the people that I know) make this bread.  Are you crazy? This is the hype of last minute Christmas shopping around here.  People are busy, so just buy it and relax.   Now, if you don't happen to be in this little corner of heaven, I am posting a link to a mexican recipe in English, or just search in the internet for another recipe.  Either way hope it turns out great.  Happy "Dia de Reyes", hope you don't get "carbón" (coal).

Mmm, delicious.

Pan de Jamón, Venezuelan X-mas bread

My non traditional bread, with cheese and cranberries.
I would call this one Holiday bread

Xmas bread or Pan de Jamón, is native to Venezuelans, and a must during the holidays.  Since there are so many of us Venezuelans, outside the country, Pan de Jamón is really made all over the world.  I certainly provide my share of advertisement around the places I have lived.  I share this bread with everyone during the holidays.  It  is so easy to make, with a few short cuts it could be your favorite party dish to bring to Thanksgiving, Xmas, or any dinner.  It is delicious and who doesn't like fresh baked bread?

The bread dough is made like traditional bread except that it has milk and eggs, so it will remind you of a cross between a brioche and normal bread.  The filling looks beautiful, with swirls of baked ham and olives, red peppers and raisins.  It is a great combination of salty, chewy and sweet flavors.  

For a quick version, use store bought croissant dough and start the preparation at step # 5 and continue the same with the rest of the recipe.

For the spanish version, pincha el enlace para versión en español.

Fresh baked bread, who doesn't like this?

Look at the beautiful filling.  If it had ham it would be the bottom layer, instead of cheese.

Ingredients for 2 medium loaves (6-8 people):

For the dough *

• 500 grams o 3 1/3 cups of al purpose flour **
• more flour for the table top and kneading
• 200 ml o 7 oz of warm milk
• 3 tsp or 25 grams of yeast 
• 6 tbsp or 75 grams of melted butter (unsalted)
• 1 large egg 
• 4 tbsp warm water 
• 1 tsp sugar
• 1 tsp salt  (5 gr.)
• 1 egg beaten with a little water and 1 tbsp sugar to paint the bread 

Filling:

• 250 grams of thinly sliced Virginia baked ham, or same amount of sliced or shreded smoked Provolone (for vegetarians).
• 150 grams green olives stuffed with red peppers
• 250 grams (1 jar) of roasted peppers drained an thinly sliced (optional)
• 50 grams raisins or cranberries, soaked in hot water to re-hydrate

You will also need:

Oil, parchment paper, Bowls, spatulas, a brush, plastic film, kitchen towels, cookie sheet or 
tray.

* Skip if using store bought croissant dough. Go to step #5.

** Flour is tricky, I have used american flour, italian flour, Spanish flour.  Some are softer, some have more gluten, so the first time trying this recipe, you may need to tweek it a little, until you find the right liquid and flour balance.

Dough has to be smooth but a little wet

I tape my paper so it won't slide when shaping the dough

Make sure your bread fits in the oven.  Don't make rectangles too large.

Tip: if you place olives in a line, when you cut your bread,
every slice of bread will have an olive.  I like peppers and olives so I add more, 3 rows! 

Preparation:

1. Pour warm water and sugar in a cup, add yeast, mix and let it foam for a few minutes. 
2. In a large bowl mix the flour, add melted butter, 1 egg, salt and the cup of warm milk.  Mix well and then add the yeast disolved in water.  Keep mixing well until it starts resebling bread dough.  You can do it by hand, but I use a mixer.
3. Continue mixing until dough becomes elastic but still a bit wet.  Remember if it is too wet you can add flour 1 tablespoon at a time untild desired consitency, if it is too dry add 1 tablespoon of water.  Now I get my hands dirty and the last kneading I do it by hand.  The dough must be soft silky and a bit wet.
4. With the help of a spatula, I lift the dough from my work table and place it on a large oiled bowl.  Cover the bowl with plastic film or a moist kitchen towel.  Let the dough rest in a warm draft free place, about 1 hour or until double in size.
5. Cover your work table with parchment paper. I tape the edges so when I work with the dough it stays in place.
6. If you haven’t soaked the rasins yet, do it now.  Place half the dough over the parchment paper and with a rolling pin strech it until you have a rectangle about 1/2 inch thick.  Make sure this size fits in the oven and cookie sheet.
7. With the egg, water, sugar mix paint the triangle edges of the dough.  Drain well the raisins and olives, and if still too wet, pat dry.  I like to squeeze the olives, they tend to keep water in the cavity.
8. Cover the dough with ham ( or cheese), leaving 3/4 inch of the edges free of filling.  Now spread raisins, and roasted peppers (optional), and line up the olives (see picture above).  From one of the long sides of the rectangle, carefully start rolling the bread.  Once done press down the sides to seal and fold under. Try to leave the bread seam on the bottom.
9. Lift the baking sheet with bread and place it on a cookie sheet and cover with plastic film or moist towel.  Let it rest for 30 minutes.
10. Repeats steps 6 - 9 for the other bread.
11. Pre-heat oven at 400 °F or 200°C for about 20 -30 minutes.  Once the loaves have rested, it is time to paint the bread with the egg wash. Now with a fork poke holes all over loaves and put them in the oven during 20 to 25 minutes or until nice and golden.  Remove from heat and let them rest before slicing.

At room temperature, cut the bread in slices and place in a plater,  look at those nice and colorful spirals. Eat immediately  Enjoy. If not consumed immediately, don't slice.  Store at room temperature in foil, bread will keep for a few days.

Variations:

Traditionally, this bread is made with ham, raisins and olives, not cheese, or cranberries.  Some people add bits of bacon for more flavor.  Every household in Venezuela, has their preferred way of making it.  Some also spread butter before covering the dough with ham, for extra moisture and flavor.  Yet some others, like to grind the filling, making a paste, and spreading it.  I don’t like this, it reminds me of deviled ham.  One thing is for sure, every house in Venezuela eats pan de jamón during the holidays.  

Roll from the long side

Poke with a fork and paint the bread with egg wash.

My oven is really small, so I have to put the bread diagonally

The house smells so good.

Christmas is "Zambomba" in Andalusia.

Zambomba at Peña de la Buleria in Jerez

ZAMBOMBA, is an instrument used during the Christmas holidays here in Andalusia, which also happens to be the name of the event where singing, and caroling takes place.

A zambomba sounds like a hoarse howling monkey.
Sorry, you just have to hear it. :-) 

The Zambomba instrument looks like a drum, made with a stick/cane that attaches to the center of a tensed cloth, and vibrates when hands slide up and down the cane.  To protect your hands from all the rubbing, you have to keep a bucket of water next to the zambomba and frequently wet your hands.  People have to take turns to play the instrument, because it is hard work.

During the holidays, there are many zambomba parties occurring at the same time, it is hard to choose just one.  Many happen to be in the same neighborhood, so instead of staying in just one party, people walk around from zambomba to zambomba.  It is lots of fun, you meet people on the way, and join larger groups, then you eat pestiños, drink, sing, all over again.  Many zambombas start around lunchtime and continue past midnight, so you can visit  the same zambomba at different times of the day.  

Some zambombas are outdoors, and have fire pits to gather and warm your hands.  Other zambombas are indoors, with a central courtyard where people gather, and others are private by invitation only.  The best ones are where your friends are, of course.  Lately Zambombas are also presented at theaters with famous singers and musicians of well known gypsy families, and are proving to be a hit.  The are sold out months in advanced.

Zambomba at the Cruz Blanca bar in Jerez

Zambomba in Jerez

People usually gather around the musicians and sing popular songs.  It helps if you know the words to the songs.  I carry along a book with the words and try to do my best.  By the time I find the song in the book, they have moved into another song, ha, ha.  So now you eat, drink and continue singing, repeat as many times as needed. 

A great zambomba must have sweet sherry or vino dulce, sweet sticky cookies or pestiños (made with honey and sprinkles) and merry spirits, this is the flavor of Christmas in Andalusia.

Pestiños, anise orange scented fried dough with honey syrup and sprinkles

I know you are eyeing the pestiños, so here is the receta en español and for the English recipe click here.

As a final note: You may encounter people who will correct you and tell you that the zambomba is the name of the instrument, and that the party is called zambombá, accentuating the last a.  This is wrong, both instrument and party are the same word and pronounced exactly the same with accent on the o, zamBOMba.  

Long ago, when people in Andalusia lived in buildings with common courtyards, the neighbors would get together and say, lets make a zambomba, and they meant, construct an instrument, and in the process, they would bring drinks and food.  When the zambomba was finished, they would gather around the zambomba with other home made instruments, and noise making objects (Anise licor bottle, brass mortar and pestle, tambourines, sticks) and assemble a music band, and sing Christmas songs.  In Spanish one says, " vamos a hacer una zambomba" , let make/have a zambomba, for in Spanish lets make, and lets have is the same.  So when someone tells to you - "vamos a hacer una zambomba ¿Quieres venir?" they are probably inviting you to a party, not to make an instrument. :-)