December 14 Today is a special day. All my life I have known him as a special day because it is the wedding anniversary of my parents. What a beautiful bride, how precious dress!. A snow was falling in the city, when a beautiful church, which incidentally I see every day as it is against my work, my parents joined their lives, both young and life to share. A wonderful adventure, a tough way in which they had to fight hard, perhaps too ... Many times I have listened with my mouth open the story of your wedding from the lips of my mother and I always did my sister and me the same question: Why were not we?, Why do not we guests?.
Also today is a special day because for the first time participated in the Advent Calendar organizes every year Noema . received your invitation to participate and I doubt many doubts, because just this year, when my head and my heart are not rightly know where, perhaps not up to what is expected, and especially after seeing the great entries of those who have preceded me in Calendar. Exciting and wonderful traditions, customs, personal experiences, recipes ... Really no words to describe it, but I think you are all very understanding, especially in these days where I think we would be better, and disculparéis if not what you expected. I made it with love. Now I put hope and love in small things, details, everyday, in the work and daily life without thinking too distant future, only today and tomorrow. I just care about what appears is considered important today, my head is a thought and my heart and soul one wish.
Today I also want to thank God for having met the world's most extraordinary person, a star always shine and shine with light itself and have had the good fortune to be my mother. Thanks to her I have memories of having always lived a wonderful Christmas.
For years spent in the hometown of my mother in a big house where we met many people. My grandmother had been preparing during Advent, and marzipan figurines, nougat, coconut, egg yolk, chocolate, had truffled partridge, dried mushrooms, picked up the rich harvest of walnuts and almonds, which used to put together raisins, figs and prunes and for adults a glass of anise, was always a ham for her and so a lot of things and what the people had not had it my mother who also was busy in looking out requested, such as gelatin or isinglass to make a tasty jelly transparent and accompanying truffled partridge. I remember year after year, when we were riding in the car, my mother is always forgotten something was up back home, took a while and satisfaction with face turned to sit on your front seat next to my father. Mysteriously return our beds were occupied by the toys that we had left the Kings and of course the return was made much more bearable with the hope of seeing if their Majesties had been in our house.
For years spent in the hometown of my mother in a big house where we met many people. My grandmother had been preparing during Advent, and marzipan figurines, nougat, coconut, egg yolk, chocolate, had truffled partridge, dried mushrooms, picked up the rich harvest of walnuts and almonds, which used to put together raisins, figs and prunes and for adults a glass of anise, was always a ham for her and so a lot of things and what the people had not had it my mother who also was busy in looking out requested, such as gelatin or isinglass to make a tasty jelly transparent and accompanying truffled partridge. I remember year after year, when we were riding in the car, my mother is always forgotten something was up back home, took a while and satisfaction with face turned to sit on your front seat next to my father. Mysteriously return our beds were occupied by the toys that we had left the Kings and of course the return was made much more bearable with the hope of seeing if their Majesties had been in our house.
get here was synonymous with car download and immediately go get the tree. A simple little pine then we filled with colored balls, those that break, every Christmas fell a few. Then the lights and shiny tinsel different colors, these ornaments would be today would be "politically incorrect" but then we thought the most beautiful in the world and certainly to me it seems to me now because they were full of love and illusion. Nobody has invented a time machine? ... With closed eyes return to those moments.
remained to put the tree in the fireplace, nice! Following the preparation rode a table to put the Bethlehem, Nativity with everything you need, the Child, the Virgin, St. Joseph, the star, the Angel, ox, mule, river, mountains, snow, animals, shepherds and then gradually we closer to the Magi, Melchior, Gaspar and Baltasar ...
I seem to smell the intense aroma of Christmas the big house, feeling the cold night when you go to bed and looking very busy wandering two extraordinary women My mother and my grandmother.
This year I will live a different holiday season without the most important person in my life. I do not know how they will be, I do know is that I'm going to go terribly wrong, but I will continue decorating my house, putting my birth, my Christmas Pyramid by I have Noema , placed at the entrance the tree, filled with memories of Zurich, Basel, Strasbourg, Stockholm, Warsaw, Nuremberg, Passau, Munich, Innsbruck, Vienna, Madrid, Zaragoza ... From the branches of my Christmas tree hung some of the best memories of my life I'll keep forever in my heart. Thanks Noema for letting me open a window Advent Calendar this precise here and let some of my best memories
Now I'm going to sweeten the day with some varieties of sweet English par excellence during the holidays, nougat, that nougat made with patience, love, affection and does not come packaged in a carton, that has a thousand preservatives, flavors, colors, delicious nougat that we can all do with a little imagination, will and work of course. I assure you that the nougat artisan, craftsman but really has nothing to do with anyone else. Is it because we love to do that ....? HAPPY ADVENT FOR ALL. THANKS FOR LISTENING MY STORIES OF CHRISTMAS.
marzipan nougat BROWN GLACÉ
Ingredients:
For the marzipan 500 gr.
ground almonds 400 gr.
powdered sugar 100 gr.
For
chestnut butter 500 gr. butter at room temperature
chestnut butter 500 gr. butter at room temperature
250 gr.
chestnuts syrup 2 teaspoons vanilla sugar
chestnuts syrup 2 teaspoons vanilla sugar
150 gr. chestnuts in syrup, well drained
we use the syrup to make candied butter
chopped marron glacé.
chopped marron glacé.
marzipan Preparation: Put in the pan blender all the ingredients with the paddle attachment on medium speed and give. Let it knead well, then let stand in a cool, dry, covered with plastic wrap for 24 hours. When the dough has rested marzipan working a bit with your hands, then onto a surface dusted with icing sugar, rolled with smooth roll. Preparation
butter nuts: Place in mixer attachment rods cut butter into pieces and softened, sugar, vanilla and beat. When a little Cream, add the chestnuts caramel syrup and beat again until smooth and uniform, taking care not cut it. Once done, add chopped chestnuts in syrup, mix well and set aside. Mounting
nougat, marzipan sheet with a roller on a surface dusted with icing sugar, until it more or less 1 / 2 cm. thick. Line the box or cake pans at the bottom and sides with wax paper or parchment paper and silicone double layer put a layer of marzipan. Then put a brown butter capita, then marzipan, then bits of marron glacé, then again marzipan, brown butter, finishing with marzipan. Cover well and put a weight, I put bricks of milk or juice. Leave in a cool, dry three or four days. Then we can unmold, remove the paper and cut.
butter nuts: Place in mixer attachment rods cut butter into pieces and softened, sugar, vanilla and beat. When a little Cream, add the chestnuts caramel syrup and beat again until smooth and uniform, taking care not cut it. Once done, add chopped chestnuts in syrup, mix well and set aside. Mounting
nougat, marzipan sheet with a roller on a surface dusted with icing sugar, until it more or less 1 / 2 cm. thick. Line the box or cake pans at the bottom and sides with wax paper or parchment paper and silicone double layer put a layer of marzipan. Then put a brown butter capita, then marzipan, then bits of marron glacé, then again marzipan, brown butter, finishing with marzipan. Cover well and put a weight, I put bricks of milk or juice. Leave in a cool, dry three or four days. Then we can unmold, remove the paper and cut.
nougat with cherries and COCO MARZIPAN
Ingredients: For the marzipan
500 gr. ground almonds
400 gr. powdered sugar
100 gr. For
water coconut
water coconut
200 gr.
condensed milk 200 gr.
grated coconut 100 gr. white rum and coconut liqueur
condensed milk 200 gr.
grated coconut 100 gr. white rum and coconut liqueur
red cherries of good quality whole
Preparation of marzipan: As in the previous case.
coconut Preparation: Mix the grated coconut with condensed milk and rum. Let stand a while in cold.
nougat Mounting: Laminar marzipan with a rolling pin on a surface dusted with icing sugar, until it more or less 1 / 2 cm. thick. Line the box or cake pans at the bottom and sides with wax paper or parchment paper and silicone double layer put a layer of marzipan. Then put a thin layer of coconut and a cherry, then again marzipan, coconut and cherries repeat and end with marzipan. Cover it and put weight on it, I put bricks of milk or juice. Leave in a cool, dry three or four days. Then we can unmold, remove the paper and cut.
Nougat Marzipan, BUDS AND TRUFFLE
For the marzipan: As in the past both in ingredients and in the form of elaborate
fine for the tip: like the recipe below for ingredients and method of manufacture.
For
truffle butter 250 gr. black cover 250 gr.de
For
truffle butter 250 gr. black cover 250 gr.de
coverage
milk 500 gr.
butter Preparation truffle butter: Melt in a saucepan over low heat two hedge cals and let sit until hardened. Meanwhile beat the butter in the mixer with the attachment rods, then start adding the melted chocolate stirring constantly until it forms a cream. Leave in a cool, dry place until it has hardened. The refrigerator will be too hard to later put in layers, it is best in a cool but not as much as nougat bar
Mounting, laminating the marzipan with a rolling pin on a surface dusted with icing sugar, until it more or less 1 / 2 cm. thick. Line the box or cake pans at the bottom and lateralescon waxed paper or silicone oven double layer. Then put a layer of marzipan, then a layer of truffle, then marzipan and then a yolk. Denuevo start and finish by a layer of marzipan. Cover well and put a weight, I put bricks of milk or juice. Leave in a cool, dry three or four days. Then we can unmold, remove the paper and cut .
butter Preparation truffle butter: Melt in a saucepan over low heat two hedge cals and let sit until hardened. Meanwhile beat the butter in the mixer with the attachment rods, then start adding the melted chocolate stirring constantly until it forms a cream. Leave in a cool, dry place until it has hardened. The refrigerator will be too hard to later put in layers, it is best in a cool but not as much as nougat bar
Mounting, laminating the marzipan with a rolling pin on a surface dusted with icing sugar, until it more or less 1 / 2 cm. thick. Line the box or cake pans at the bottom and lateralescon waxed paper or silicone oven double layer. Then put a layer of marzipan, then a layer of truffle, then marzipan and then a yolk. Denuevo start and finish by a layer of marzipan. Cover well and put a weight, I put bricks of milk or juice. Leave in a cool, dry three or four days. Then we can unmold, remove the paper and cut .
YOLK TURRÓN TOAST
Ingredients: for 1 kilo of nougat
500 gr.
of ground almonds 250 gr.
powdered sugar 200 gr
10 buds. 1 dl sugar water
sugar sprinkles to burn the end with the blade
Preparation: Boil water with sugar, and when it starts to boil count 3-4 minutes. On the other hand, we will separate the yolks from the whites. The whites will keep in the freezer for another day, and the buds break, ie remove some but not beat them for not forming foam. When the syrup is ready to thread. ie that wetting two fingers forming a trickle between them, let cool a bit and when he rested a little pour over the egg yolks, never removed. This mixture is strained and put back into the pot to cook it. It is important not stirring constantly to prevent sticking. When you have the desired texture remove from heat, place in a bowl and cool. Put in the pan mixer almonds, icing sugar, egg yolk and cold thin and give average speed. Let it knead well and move to a mold lined with paper nougat or a good foil. Pressed for at least 48 hours with a weight. After pressing, sprinkle the surface with sugar sprinkles, burning with the blade and let dry.
chocolate frosting
Ingredients: ¼ to 1 kilo and 250 grams
nougat.
black cover 150 gr.
butter 250 gr. Coverage
milk 100 gr. almond praline and hazelnut essence
A little rum, almond, vanilla or whatever you prefer.
100 gr. of toasted almond sprinkles
1 dl. of cream
nougat.
black cover 150 gr.
butter 250 gr. Coverage
milk 100 gr. almond praline and hazelnut essence
A little rum, almond, vanilla or whatever you prefer.
100 gr. of toasted almond sprinkles
1 dl. of cream
Preparation: In a bowl put the two kinds of coverage, butter, cream and melt slowly over low heat. Remove and add the praline and substance chosen. Stir well with rods. Then add sprinkles of toasted almonds and stir well so that it is well blended. Transfer to a pan lined with acetate paper for the chocolate is shiny. Allow to cool for at least 24 hours. And after this time you're ready to cut and eat. This nougat supports all variations we want.
I often do for the kids putting a layer of chocolate cream, in this case without grain of almond, let it cool a bit, I put "Lacasitos" and cover it with another layer of chocolate cream. Decorum Lacasitos whole surface and cool. I love it.
chocolate nougat If this is not going to take children we flavored with rum, brandy, liqueur whisly, Catalan cream ... etc. The combinations can be endless.
I hope you have enjoyed these nougat and give you an idea to do some of them, varying your liking what I want. A good choice to enjoy this Christmas. Thanks.
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