Magda and I have been friends for ages. We met (and she’ll have to correct me to be sure) when we were either 19 or 20. I know it was before I turned 21 since she was the one who dragged me out for my first official legal drink. Bennigan’s, I think it was. We were both young, single and very carefree. My best New Years’ Eve, pre-The Husband, was with Magda, a night that neither of us will forget. Summers down at the Jersey shore, countless road trips that included running out of gas, my wedding day, rubber stamping and Salem (!!) and late nights talking about boy trouble. Boy trouble indeed … did we date some losers or what?
Now nearly 20 years later (ack!), we have four kids between us and are way too many miles apart. She was one of my few friends back then who was as into cooking as I was, and I still vividly remember her specialties: Shrimp Francaise (with its insane amount of butter) and Plantains (and the mess it left my kitchen!).
Now she needs our help, and I know if anyone can come through for her, it’s you, dear readers… “I need a recipe for Turrone. It is a Cuban desert (or Spanish) that is a soft nougat made with ground almonds. There are so many variations, I am confused. I just want the soft one with no hardness or chunks, light brown in color…PLEASE help!”
Can you help her out?
I always grew up with it in our Italian home…but we bought ours..italian markets carry it..light in color
i used to be the exec chef @ a catering company that was owned by a cuban guy… i made a spiced-nut terrine that he swore up and down tasted just like torrone – he didn’t believe me when i told him i had no idea what that was.
i don’t know if it will help your bestie, but if it will at least give you all a launching pad, i’d be happy to forward the recipe… my email is on my blog or you can dm me on twitter.
:)
We must also add that I now live in California…the land of no cuban markets or Italian delis (or any delis for that matter)! The only ethnic shopping is Mexican and they don’t eat torrone. I can’t buy it anywhere! My cuban Dad used to mail it to me twice a year until he passed away. Now, I figure I can make it…I remember it only had 4 or 5 ingredients. Thanks for posting this! -Magda
I’ve seen/heard/had that before!
Not sure where in Cali you are, Magda, but this store on OC http://www.mercadocorona.com/ lists it as a stocked item. They appear to also have an online store …
Hope that helps some.
Sarahs last blog post..Fun Family Time: Popcorn and a Movie
I live in Calif as well…there is a market here with an online store..they have torrone:
(italian)..Claro’s
http://store.claros.com/search.htm
I hope this helps Madga. I’ve never made Turron before but I we do have it every Christmas Eve.
Turron (Spanish Nougat) Andalusia
Yield: 1 Servings
Ingredients
8 oz caster sugar
8 oz ground almonds
2 egg yolks
1 egg white
Instructions
Today these swwets can be bought all over Spain. In olden days, Turron was
a costly treat, and was made at home for special occasions such as
christmas or Easter. Each family had its own recipe.
Thoroughly mix the sugar and almonds in a bowl. Fold in the egg yolks,
one after the other. Whisk the egg white into a stiff foam and fold it into
the mixture. Lay a sheet of foil over a baking sheet and place the mixture
on it. Press the mixture into a slab about 1.5cm /1/2 inch thick using a
rolling pin and your fingers. Cover it with foil and place a wooden board
weighted down with a couple of full tin cans on top. Leave the turron to
stand for 3 days, so that it dries out and hardnes, then slice it into
2.5cm/ 1 inch squares.
SIL
Thank you so much! Now I have to find out what castor sugar is! WOOO WHOOO
Hold on…just read it…my favorite treat is made with raw eggs that sits out for 3 days?? Is that okay???
ok…I can’t help myself……I’m going to do it…today….give sweet Mad a kiss for me!
Magda is the most accomplished, most fun, most kind and most loving person you will ever meet. Her generosity is only exceeded by her incredibly handsome sons. I am so fortunate to be a part of her world.
Judi