Torrejas Recipes
TORREJAS
This bread, soaked in lime syrup, is a dessert specialty in Cuba.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes Bread Recipes
Number Of Ingredients 11
Steps:
- In a large bowl, whisk together egg yolks and whole eggs. Add sugar; whisk to combine. Add evaporated milk, Grand Marnier, if using, vanilla, and cinnamon; whisk to combine. Divide mixture between 2 shallow baking dishes. Place bread in a single layer over mixture in dishes; let bread stand, turning several times, until soaked, about 15 minutes.
- In a large skillet, melt half of butter over medium heat. Place soaked bread slices from one baking dish in skillet; cook until golden brown on both sides, 5 to 6 minutes per side. Wash and dry baking dish; return torrejas to clean baking dish. Wipe out skillet, and repeat with remaining slices and dish.
- Pour 1 cup lime syrup over bread in each dish. Cover, and chill several hours or overnight, turning several times.
- To serve, remove peel and pith from limes. Using a sharp knife, cut out lime sections; discard membranes. Garnish with lime wedges and remaining 1/2 cup lime syrup.
CUBAN TORREJAS WITH GUAVA-MAPLE SYRUP AND CREAM CHEESE WHIPPED CREAM
Steps:
- For the cream cheese whipped cream: Beat the cream cheese with the vanilla until smooth in a stand mixer fitted with a whisk attachment. Add the whipping cream and whip to soft peaks. Set aside while you make the French toast.
- For the syrup: Combine the syrup and cinnamon stick in a small saucepan. Bring to a simmer, and remove from the heat. Let the syrup sit for 10 minutes to cool. Remove the cinnamon stick and return to the heat. Bring the syrup to a simmer again, and whisk in the guava. Serve warm.
- For the toast: Preheat the oven to 275 degrees F. Whisk together the milk, sugar, vanilla, cinnamon and eggs in a shallow bowl until smooth. Place the bread slices in a shallow dish and pour the egg mixture on top. While the bread soaks, heat 2 tablespoons of the butter and 2 tablespoons of the oil in a large saute pan or nonstick griddle over medium-high heat until the oil shimmers. Fry the bread in batches until golden brown on the bottom. Lower the heat slightly, flip the bread and cook until the bottoms are golden brown and the bread is cooked through as well. Keep warm in the oven while you make the remaining bread with the remaining butter and oil.
- To serve, smear some cream cheese whipped cream on each piece of warm bread. Top with some of the guava maple syrup and a mint sprig.
HONDURAS TORREJAS ( LADYFINGERS IN SYRUP)
Make and share this Honduras Torrejas ( Ladyfingers in Syrup) recipe from Food.com.
Provided by Olha7397
Categories Bar Cookie
Time 20m
Yield 4-6 serving(s)
Number Of Ingredients 4
Steps:
- Boil sugar, water, and cinnamon together about 10 minutes.
- Arrange ladyfingers in shallow dish.
- Pour syrup over and let stand for at least 5 minutes before serving.
- Serve hot.
- Makes 4 to 6 servings.
TORREJAS DE ESPINACA (PERUVIAN VEGETABLE FRITTERS)
These traditional bocaditos (snacks) were a family favorite at my grandparents' house; even the children (ie. me) loved them and ate them in lieu of potato chips in front of the TV!
Provided by Danica Paz
Categories Vegetable
Time 12m
Yield 14 fritters, 4 serving(s)
Number Of Ingredients 6
Steps:
- Wash spinach leaves well, then chop into 1cm pieces. Place in bowl.
- Julienne green onions, add to bowl.
- Scramble eggs with a little milk and rest of ingredients.
- Mix egg mixture into vegetables and let sit 5 minutes.
- Drop by tablespoons into hot oil. When edges are lightly browned, turn over.
- Remove and drain on paper towel.
Nutrition Facts : Calories 87.2, Fat 4.1, SaturatedFat 1.4, Cholesterol 159.7, Sodium 69.4, Carbohydrate 6.2, Fiber 0.7, Sugar 0.5, Protein 6.1
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- Pour the warm milk and vanilla into a shallow bowl. Crack the eggs into a separate shallow bowl and beat them well until smooth.
- Pour enough oil into a large skillet to cover the bottom of the pan. Turn heat to medium and once oil is hot, but not smoking, start cooking the torijas:
- Dip a slice of bread in the milk on both sides, letting it soak well. Then, dip it in the beaten eggs on both sides. Place in the pan and cook, frying and flipping for a few minutes until golden on both sides.
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- Cut the bread in slices Cut the bread in slices of around one inch or 2.5 centimeters. I recommended using bread from the previous day or even bread that is two or three days old. If the bread is hard, it can soak up more milk.
- Cut off a few small pieces of fresh lemon and orange peel. 3. Let the bread soak in milkMix the milk with the cinnamon stick and the orange & lemon peel. Afterward soak the slices of bread in the milk and let it rest for around four hours. The longer you soak the bread in the milk the juicier the Torrijas will get.
- Dip the bread in the eggAfter four hours, take the pieces of bread out of the milk and let them drain for a few minutes. Meanwhile, beat the eggs in a shallow bowl. In the next step dip the bread slices with both sides one by one in the egg.
- Deep fry the soaked bread slicesHeat up around 1 inch of olive oil in a pan and carefully transfer the soaked bread slices into the oil. I recommend using a spatula and a fork as the bread will be very soft and can break easily. Fry the slices for around two to three minutes on each side until they are brown.
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In a large skillet, melt half of butter over medium heat. Place soaked bread slices from one baking dish in skillet; cook until golden brown on both sides, 5 to 6 minutes per side. Wash and dry baking dish; return torrejas to clean baking dish. Wipe out skillet, and repeat with remaining slices and dish. Pour 1 cup lime syrup over bread in each ...
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