Capirotada 10-20-10
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Transcript of Capirotada 10-20-10
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dissertation on the difference between Cassia and Ceylon cinnamon. You'd fall
asleep before I'd finish. Suffice it to say that they are radically different. Ceylon
(Mexican) cinnamon is highly floral and deliciously different. You can find out
more about it at Penzeys Spices' website http://www.penzeys.com/cgi-
bin/penzeys/p-penzeyscinnamon.html
4. The last difference is the addition of, are you ready for this? Hold on. Before I tell
you, you need to open your mind. Take a second and open your mind. Okay, you
ready now? Capirotada has cheese in it. Give me a second here. “Your Honor, I
would like to submit into evidence people's exhibit one--cheese danishes, and
people's exhibit two--New England apple pie (which frequently contains cheddar
cheese). Lastly Judge, I would like to submit exhibit three: CHEESECAKE! :-)
Thank you your Honor.” :-)
Okay, more on the variations. I know that all dishes have variations, but capirotada has
more than the average bear. In fact, I grew up thinking the word meant hodgepodge.
People prepare it with a plethora of ingredients. So many that my grandfather Papa Julio
once told me you could even put bologna in it. You should have seen my face, four-year-
old mouth wide open, in shock. I couldn't believe it. Turns out he was pulling my leg.He was quite amused. He said, “No mijo, I'm just kidding. You wouldn’t want to put
bologna in it, but you could use pretty much anything else you wanted. People put all
kinds of things in capirotada.” My papa Julio was a great cook so I'm going to go with
what he said. Well you know, minus the bologna. Enough yapping. Let's get to the
recipe.
Capirotada aka Mexican Bread Pudding Recipe:
Ingredients:
Sufficient bread to fill a 13x9x2 baking pan, cubed
2½ Cups Water
2 Cups light brown sugar
2 Ceylon cinnamon sticks
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1 Teaspoon anise seed in a tea ball or wrapped tightly in a coffee filter.
1 Cup total mix of raisins, currants and dried cherries plumped in triple sec or orange
juice. (you should start plumping the dried fruit half hour or more before you plan
on making the capirotada)
2 apples peeled, cored and chopped
1 cup chopped pecans
2 cups Mozzarella cheese
Directions:
1. Preheat oven to 350 degrees. Plump the raisins if you haven't started that already.
To plump the raisins, place them in a clear measuring cup add triple sec or orange
juice till it's ¾ covered in liquid. Cover with plastic wrap and microwave on high
for one minute. Let them sit preferably at least 30 minutes to get fat and happy.
2. Toast the bread in the pan uncovered for 10 minutes. Take it out of the oven. Toss
it around a bit to make sure it is toasting evenly. Put it back in the oven and toast
another 10 minutes or until it is nice and happy (happy means it's nice and
brown). Start making your syrup while the bread is in the oven.
3. Add Water, and brown sugar into a saucepan, stir till the sugar is dissolved. Addthe cinnamon and optional anise seeds. Bring the syrup to a boil and then slow it
down to a nice slow simmer. Simmer for 10 minutes. Get ready to get impressed
by the smell :-) Remove the cinnamon and anise seeds after ten minutes. Make
sure there are not little slivers of cinnamon swimming around in the water. Btw
the cinnamon sticks can be used several times.
4. In a large bowl, toss the toasted bread with the cinnamon syrup. Add the cheese
and pecans mix well till evenly distributed. DON'T worry if there is a lot of extra
syrup floating around. It will get absorbed by the bread and or evaporate in the
oven.
5. Place all the ingredients in a GREASED 13x9x2 baking pan (that is standard sized
baking dish. I'm sure you have one in your kitchen) and bake for 20 minutes at
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350 degrees covered with aluminum foil. Make sure you spray the foil with
vegetable oil or it will stick to the pudding. Remove the foil after the first 20
minutes and bake another 15 minutes uncovered.
6. You are done. Kick back and enjoy your capirotada. Speaking of YOUR, check
out the Make It Your Own section to truly make it your own.
Make It Your Own: Variations- just remember, the better your ingredients the better
your end product.
1. Basically, you can use any bread you want to. Cinnamon raisin bread, sourdough,
French bread, Italian bread, Whole Wheat (I like whole wheat). It's your kitchen
use what you like :-)
2. You want to go totally authentic? Use 16 ounces piloncillo instead of the light
brown sugar. You could also use dark brown sugar. Dark brown sugar is actually
much closer to the authentic piloncillo. However, I realize most of you aren't
going to want to hunt down piloncillo in a Mexican grocer. Therefore, feel free to
use what you likely do have i.e. light brown sugar.
3. You can substitute 1 teaspoon ground cinnamon for the cinnamon sticks.4. You could put a whole clove or two in the syrup. That would be totally authentic.
5. You could also add a ¼ to ½ teaspoon of nutmeg into the syrup. That would also
be totally legit.
6. You could add a teaspoon of vanilla, almond, orange, or lemon extract to the
syrup after it has simmered.
7. You may use any dried fruit that flips your switch, dried apricots, pineapples,
mangoes, peaches, bananas, papaya, you get the point.
8. Instead of fresh apples you could use one cup of fresh peaches, mangoes, pears,
passion fruit or whatever fruit floats your boat.
9. For the nuts you could use a mixture of nuts or use walnuts, peanuts, hazelnuts,
almonds... You could even add jelly beans.
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10.Instead of mozzarella you could go authentic and use 2 Cups White “Asadero,” or
“Chihuahua,” (it's not made with Chihuahua dog milk silly :-) or “Queso Blanco.”
You could definitely use Fontina cheese. Use any good melting cheese.
Here are some more Fall pictures of my hometown
Fond du Lac, Wisconsin
By The creek
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The Creek
Beauty Under Your Nose/Right Off the Highway
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The whole town is a big “Maple Maze”
Arms Outstretched