Honey-Covered Leaves Recipe - Miel Sobre Hojuelas Miel Sobre Hojuelas is a traditional dessert from central Spain, thought to have originated in Castilla-La Mancha, but is also eaten in the regions of Murcia and Andalucía. (A dessert by the same name is eaten in Aragon, but it is small fried balls of dough, rather than thin leaves.) The simple anise-flavored dough is rolled out very thin, then fried and drizzled with rosemary honey. Some chefs roll up the strips of dough to make them look like roses. Other chefs fry hojuelas as long, flat leaves, while others cut the dough into squares before frying. So very old is this dessert that the Spanish expression that things are going like miel sobre hojuelas means that everything is going along perfectly or that it couldnt go any better. Why? In days gone by, this was considered an extraordinary dessert, and would have been reserved for special occasions and weddings... and only for those who could afford to bathe a dessert in expensive honey. A version of this dessert is also enjoyed in Morocco and around northern Africa, possibly introduced by Sephardic Jews who fled Spain. Enjoy miel sobre hojuelas as a dessert, or an afternoon snack or merienda with hot tea, coffee or a copita of anise liqueur. INGREDIENTS 2 large eggs 1/4 cup anise 1/4 cup olive oil 1 1/2 cups (200 gr) all purpose white flour 14 oz (400 gr) rosemary honey vegetable oil to fry Prep Time: 15 minutes Cook Time: 10 minutes Total Time: 25 minutes Yield: 4-6 Servings PREPARATION Note re Honey: The Spanish like their naturally-flavored honeys, which taste nothing like the standard supermarket varieties. Although the traditional honey to use in making this dessert is rosemary honey, or miel de romero in Spanish, several other flavors of Spanish honey are commonly available. So, check local gourmet food markets, ethnic grocery stores or internet sites specializing in Spanish groceries. Break eggs into a large mixing bowl and beat with hand mixer. Beat in anise and oil, and add flour a bit at a time. Dough should form homogenous mass, like bread dough. Need with your hands for 5-10 minutes, adding a tablespoon or two of flour if needed Pour oil into heavy bottom deep frying pan and heat. Pinch off small balls of dough, about the size of a golf ball. Roll out as thin as possible on a lightly floured cutting board. Leave dough in long strips or cut into pieces. Fry hojuelas until golden on both sides. Remove and allow to drain on a paper towel in a single layer. When cooled for 5 minutes, place on serving dish and drizzle rosemary honey over the hojuelas and serve. Enjoy hojuelas with hot coffee or tea. Enjoy!
Posted on: Wed, 21 Jan 2015 16:47:26 +0000
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