Even though it’s been ten years since I left Spain, I still miss it, and I miss it even more around Christmas. I always loved how even the smallest towns would hang ornate lights over the streets, and how even though the stores were decorated, it didn’t feel quite as commercialized as it can sometimes feel here in the States. Do I sound like Charlie Brown? Or was it Linus? Anyway, one of the things I miss most about Christmas in Spain is the Spanish Christmas food! Ok, I miss the food all year long, but there are a lot of unique things that made the holidays in Spain even more special. The Internet has made those things available to us again, so we can enjoy some of those treats we loved. Not to mention, they make great gifts for the holidays!
It’s just not Christmas in Spain without turrón. For those unfamiliar with it, turrón is a nougat candy, made from honey, sugar, and egg whites, with toasted almonds or other types of nuts mixed in. It’s usually shaped into a rectangular or round cake, and you break pieces off to eat. That’s the traditional turrón, called Alicante after its place of origin. There are several other varieties—a soft almond and honey jijona turrón, yema tostada made from almonds, egg yolks and honey, and even sugar free if you’re watching your calories or need to avoid sugar. Turrón also makes a great gift for the holidays. Give a sampler that offers a few varieties to try.
Another popular treat around Christmas time is the mantecado. The recipe is simple—flour, shortening, sugar, cinnamon, and a few other ingredients mixed together and baked to produce a sweet, crumbly cookie that melts in your mouth. Mantecados are a Christmas tradition in Spain, and many other Latin countries. You can make them yourself, of course, or you can buy them to serve at your holiday parties. You can also get a sampler of almond cookies to give as gifts.
The weather’s getting colder, and it’s even starting to snow in a lot of places. What better way to warm up after a day of running around in the cold than a cup of hot chocolate? Forget the powder mixes, though, and do it right. Remember having churros y chocolate for breakfast at a venta? The chocolate was thick and rich, perfect for dunking churros or mantecados. You can make your own at home with chocolate a la taza. Break off two or three squares of the chocolate per cup of milk, and simmer it on the stove until the chocolate is melted. If you like your hot chocolate thicker, add another square or two. Serve it in a painted ceramic mug from Puente, and it’ll feel like you’re back in Spain! Better yet, combine them in a hot chocolate gift basket.
Many of those who lived in Rota may remember learning that Cadiz is one of the oldest European cities still alive today. It was founded by Phoenicians over 3,000 years ago. It’s still a thriving port city, and because of its location, and its long history, some of the cuisine found there is unique to Cadiz. One of the city’s holiday treats is pan de Cadiz. It has a pumpkin and watermelon center, surrounded by cake made from sweet potatoes, ground almonds, sugar, egg white, and cinnamon. It’s a moist, creamy cake with a distinct flavor you won’t find anywhere else. If you never tried it while you were there, now’s the time!
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