Global Easter Sweets

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   In Mediterranean Europe, the convents and the monasteries contributed to the popularity of numerous traditional pastries at very reasonable prices over the years. 
Since I have covered just a few in Italy, Spain and France; can you think of some childhood Easter sweet tooth pleasures to add to the list ? 

The famed Mediterranean pastries include:

Marzipan - almond paste hand crafted figures that are baked in Sicily and called Marizpane in Italian and in Toledo, Spain they are called Mazapan in Spanish  

Yemas de Ávila or the Sugared Egg Yolks of Saint Theresa - Castilla León 

Intxaursaltsa, a Basque walnut pesto type salsa made of walnuts, sugar and milk 

Filloas, a Galician Crepè filled with fresh apple 

Torrijas al Vino Tinto; a French Toast bread pastry, prepared with red wine instead of milk or cream and sautéed in Evoo instead of butter; and perhaps the most famous breakfast bed pastry in Iberia  

Suspiros de Bilbao ( the whispers ), an almond, butter and cinammon cookie sprinkled with confectioner´s sugar on top 

Sicilian Fresh Strawberry Tart 

Creamy Lemon and Orange Gelato ( a citrus icecream served with Almond Biscotti )

Easter Wheat Berry Cake which is a Lattice crusted dessert employing, wheat berry, orange zest, orange flower water and candied orange pastry, from the Port of Napoli, Italy 

Bosc Red Pears in La Rioja Red Wine 

Pasticcetti which are pastries prepared with fresh fruit, fresh fruit preserves and pastry cream 

On the French side; the following desserts ... 

Tarte au Citron et aux Amandes; a lemon almond tart 

Torteau Fromage, which is simply a cheese cake prepared with orange flower water and grated orange zest 

Caramel Glazed Walnut Cake called Gâteaux Grenoblois in French and prepared with dark rum and espresso 

Grand Marnier Orange Bread Cake 

Look forward to hearing your traditional recipes during the Easter season;
Margi.  

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Margi Cintrano Members Profile Send Private Message Find Members Posts Add to Buddy List Master Chef Joined: 03 February 2012 Location: Spain Status: Offline Points: 6362	Post Options Post Reply Quote Margi Cintrano Report Post Thanks(0) Quote Reply Topic: Global Easter Sweets Posted: 04 March 2013 at 09:36
	In Mediterranean Europe, the convents and the monasteries contributed to the popularity of numerous traditional pastries at very reasonable prices over the years. Since I have covered just a few in Italy, Spain and France; can you think of some childhood Easter sweet tooth pleasures to add to the list ? The famed Mediterranean pastries include: Marzipan - almond paste hand crafted figures that are baked in Sicily and called Marizpane in Italian and in Toledo, Spain they are called Mazapan in Spanish Yemas de Ávila or the Sugared Egg Yolks of Saint Theresa - Castilla León Intxaursaltsa, a Basque walnut pesto type salsa made of walnuts, sugar and milk Filloas, a Galician Crepè filled with fresh apple Torrijas al Vino Tinto; a French Toast bread pastry, prepared with red wine instead of milk or cream and sautéed in Evoo instead of butter; and perhaps the most famous breakfast bed pastry in Iberia Suspiros de Bilbao ( the whispers ), an almond, butter and cinammon cookie sprinkled with confectioner´s sugar on top Sicilian Fresh Strawberry Tart Creamy Lemon and Orange Gelato ( a citrus icecream served with Almond Biscotti ) Easter Wheat Berry Cake which is a Lattice crusted dessert employing, wheat berry, orange zest, orange flower water and candied orange pastry, from the Port of Napoli, Italy Bosc Red Pears in La Rioja Red Wine Pasticcetti which are pastries prepared with fresh fruit, fresh fruit preserves and pastry cream On the French side; the following desserts ... Tarte au Citron et aux Amandes; a lemon almond tart Torteau Fromage, which is simply a cheese cake prepared with orange flower water and grated orange zest Caramel Glazed Walnut Cake called Gâteaux Grenoblois in French and prepared with dark rum and espresso Grand Marnier Orange Bread Cake Look forward to hearing your traditional recipes during the Easter season; Margi.
	Volamos a Mediterraneo, un paraiso que conquista su gente u su cocina.

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TasunkaWitko Members Profile Send Private Message Find Members Posts Visit Members Homepage Add to Buddy List Admin Group Joined: 25 January 2010 Location: Chinook, MT Status: Offline Points: 9389	Post Options Post Reply Quote TasunkaWitko Report Post Thanks(0) Quote Reply Posted: 04 March 2013 at 09:43
	Slovak Easter Cheese: http://foodsoftheworld.activeboards.net/vekonon-syr-starej-mamy_topic50.html
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Margi Cintrano Members Profile Send Private Message Find Members Posts Add to Buddy List Master Chef Joined: 03 February 2012 Location: Spain Status: Offline Points: 6362	Post Options Post Reply Quote Margi Cintrano Report Post Thanks(0) Quote Reply Posted: 04 March 2013 at 09:53
	Tas, Wow, right up my alley for ease ... Sounds lovely ... I believe I have tasted this in northern Trentino Alto Adige, Italia which was part of the Austrian Hungarian Ottoman Empire ... I have placed this on the vacation list ... I have to re-read the entire post and have interest to prepare this ... Very traditional European dessert ... Kind regards and thank you for your feedback; Margi.
	Volamos a Mediterraneo, un paraiso que conquista su gente u su cocina.

Margi Cintrano Members Profile Send Private Message Find Members Posts Add to Buddy List Master Chef Joined: 03 February 2012 Location: Spain Status: Offline Points: 6362	Post Options Post Reply Quote Margi Cintrano Report Post Thanks(0) Quote Reply Posted: 04 March 2013 at 10:35
	A dessert dating back to the year 1085, called Sopa de Almendras de Toledo, was first prepared in the city of Toledo under the reign of King Alfonso VI during the re-conquest of Iberia from the Moorish occupation. Here is the recipe and it is very simple indeed; sort of an almond sweet gazpacho ... SOPA DE ALMENDRAS DE TOLEDO - ALMOND SOUP FROM TOLEDO 1085 ... 250 grams of ground almonds 100 grams of sugar 1 litre of chilled water ground cinammon strawberries in season ( or berry of choice ) a few fresh mint leaves 1) heat the ground almonds with the water in a sauce pan for approx. 20 minutes 2) stir often 3) in a strainer with cheese cloth, strain the almond soup 4) Now, place in bowls or Martini glasses, placing fresh berries and a mint leaf or two on top with a sprinkle of cinammon VERY SIMPLE AND EXTRAORDINAIRELY TASTY FOR A LIGHT DESSERT ... Margi.
	Volamos a Mediterraneo, un paraiso que conquista su gente u su cocina.

TasunkaWitko Members Profile Send Private Message Find Members Posts Visit Members Homepage Add to Buddy List Admin Group Joined: 25 January 2010 Location: Chinook, MT Status: Offline Points: 9389	Post Options Post Reply Quote TasunkaWitko Report Post Thanks(0) Quote Reply Posted: 04 March 2013 at 10:44
	That looks really good, Margi - Can you post this recipe in Iberia, too, so we have it there in its historical context? I'd like to try it, and it looks like a very refreshing springtime or summber dish - it reminds me of the horchata that I made last year.
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Margi Cintrano Members Profile Send Private Message Find Members Posts Add to Buddy List Master Chef Joined: 03 February 2012 Location: Spain Status: Offline Points: 6362	Post Options Post Reply Quote Margi Cintrano Report Post Thanks(0) Quote Reply Posted: 04 March 2013 at 10:54
	Tas, It is lovely, simple, non laborious and very tasty ... and pretty too, served modernly in a tall Martini Glass with fresh seasonal berries and a mint leaf or two ... Shall make note to re-post it in Iberia too ... Margi.
	Volamos a Mediterraneo, un paraiso que conquista su gente u su cocina.