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Alion 2005

Good start to the year we had when New Year's Eve my friend Arturo came home with several bottles of wine and champagne, among others, the Alion 2005.

Bodega: Bodegas Alión

Region : DO: Ribera del Duero

Type of wine : Tinto Fino (Tempranillo)

alcoholic : 14%

serving temperature : 18 º

Vista : very intense Picota tile meniscus

Nose: ripe red fruit, dominated by raspberry, toasted oak, coffee, balsamic notes and minerals

Boca: balsamic note are long, intense and persistent, balanced acidity, alcoholic very expressive.

Rating: Good.

Summary: More expressive nose to mouth. It is advisable to decant for half an hour. I think for the price (about 40 €) may require something more.

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EMPANADICOS

In my village, which is Leciñena and throughout the region of Los Monegros when Christmas approaches, begins to smell "empanadicos" pumpkin or its variant giant empanadones " .

is a simple dessert with the thistle, is not lacking in monegrinas Christmas tables.

Today I give the recipe another day empanadicos and I will give that of the empanadones which is very similar if not equal and differ only in size and added anise.

Ingredients for the dough:

2 parts water (for example, a glass of 250 cc)

1 part olive oil 4 measures

flour a pinch of salt and other sugar

Ingredients for filling:

pastry Pumpkin (orange) cut to

omelette raisins, toasted hazelnuts, pine nuts, sugar and cinnamon.

Procedure for the dough:

Boil the water by the oil and pinches of salt and sugar. Pour boiling liquid over the flour sifted and mix with a wooden spoon. Let stand one hour.

last

mealtime make balls of dough to roll once stretched with us is a circle about 25 inches in diameter, fill in part of the circle with slices of pumpkin, raisins, pine nuts and chopped hazelnuts, add sugar, cinnamon and a drizzle of oil. Closing the loop to form a crescent and close around it to prevent the filling. Brush with olive oil empanadico surface, sprinkle sugar, a little prick the surface with the tip of a knife and bake in preheated oven at 180/200 º C until cooked through and golden.

can be eaten cold, but they are best slightly warmed.

is also traditional filling of spinach with pine nuts, quince and even apple or strawberries.

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CHOCOLATE coulant

Ingredients:

200 gr. cream butter in

150 gr. icing sugar

110 gr. sifted flour

220 gr. melted chocolate

5 gr. cocoa powder

1 gr. Maldon salt

6 eggs

Pinch cinnamon

Procedure:

we put in a bowl butter and 150 gr. icing sugar, beat well with rods, now add the sifted flour with the cinnamon and mix well. Separate the whites from the yolks and beat egg whites until stiff, add yolks and then mix the egg whites until stiff and add to the mix. Melt the chocolate and add to the mixture, sprinkle the salt and mix . We spread ten small custard cups with butter and cocoa dusted, the fill about 2 / 3 with "mass" of cocoa and store covered in refrigerator for 12 hours.

Preheat oven to 220 º coulant and bake for eight or ten minutes.

This dessert is served warm, almost straight from the oven.

coulant To unmold I advise you to do this grabbing of pan with a dry cloth and desmoldéis with the help of a nail useis custard cups or silicone.

If you have a hurry, you can put in the freezer and then bake the custard cups thawed but very cold.

You can follow dessert with vanilla ice cream or coconut.

I guarantee a great result .

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REBOLLONES STEWS

Ingredients:

1 Kg clean rebollón

300 gr. olive oil 2 onions

3 cloves garlic

250 cc of dry white wine 200 gr

ham chopped parsley

Procedure:

Chop the onion, garlic and ham. We fire a pan with the olive oil and when hot poached onion, ham and garlic. We add the rebollones into pieces or whole if small, the braise and let simmer half an hour. Add the white wine, turn up the heat for ten minutes to evaporate the alcohol quickly return to a simmer and leave about twenty minutes (until tender). Add finely chopped fresh parsley and serve hot.

Notes.

The addition of the ham is optional. The

rebollones have to be tender but not bound waste and salsa and "jelly"

In the unlikely event that the sauce does not link them well, we can add a little corn flour (cornstarch) dissolved in cold water.