Cabell d'àngel: Difference between revisions
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[[Image:Courge de Siam.jpg|thumb|Angel's hair jam is made with [[Cucurbita ficifolia|Asian pumpkin]]]] |
[[Image:Courge de Siam.jpg|thumb|Angel's hair jam is made with [[Cucurbita ficifolia|Asian pumpkin]]]] |
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[[Image:Ensaimada 3.jpg|thumb|[[Ensaimada|Ensaimades]] are often stuffed with this jam]] |
[[Image:Ensaimada 3.jpg|thumb|[[Ensaimada|Ensaimades]] are often stuffed with this jam]] |
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[[Image:pastissets.jpg|thumb|[[Pastisset]]s are often stuffed with it, too]] |
[[Image:pastissets.jpg|thumb|[[Pastisset]]s are often stuffed with it, too]] |
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'''''Cabell d'àngel''''' or, in English, '''Angel's Hair''', is a transparent threaded [[jam]] made with Siam pumpkin ([[Cucurbita ficifolia]]) pulp and white [[sugar]]. It is widely used in the [[Catalan Countries]] since old times and had been exported to the rest of [[Spain]] and some countries in [[Americas|America]], where at present they use it in some of their local pastries, too. |
'''''Cabell d'àngel''''' or, in English, '''Angel's Hair''', is a transparent threaded [[jam]] made with Siam pumpkin ([[Cucurbita ficifolia]]) pulp and white [[sugar]]. It is widely used in the [[Catalan Countries]] since old times and had been exported to the rest of [[Spain]] and some countries in [[Americas|America]], where at present they use it in some of their local pastries, too. |
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==Preparation== |
==Preparation== |
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In order to obtain angel's hair jam, we have first to break the Siam pumpkin and put the pieces in a stew with some water to boil it in order to obtain the filaments. Or we can do it in the oven as well, as we do for example in [[Mallorca]]. Strain it very well and cook it in a [[syrup]] made with water and white sugar, stirring it softly all the time. It is usually flavored with stick [[cinnamon]] or [[citron]] skin inside the syrup. Best season to make it is in Easter, when pumpkins have lost their humidity.<ref>[http://www.clubdecuines.cat/recepta/cabell-d-angel/4417 Elaboració]</ref> |
In order to obtain angel's hair jam, we have first to break the Siam pumpkin and put the pieces in a stew with some water to boil it in order to obtain the filaments. Or we can do it in the oven as well, as we do for example in [[Mallorca]]. Strain it very well and cook it in a [[syrup]] made with water and white sugar, stirring it softly all the time. It is usually flavored with stick [[cinnamon]] or [[citron]] skin inside the syrup. Best season to make it is in Easter, when pumpkins have lost their humidity.<ref>[http://www.clubdecuines.cat/recepta/cabell-d-angel/4417 Elaboració]</ref> |
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==Elaboration== |
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'''Ingredients:'''<br /> |
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1 pumpkin<br /> |
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Sugar<br /> |
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Lemon<br /> |
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Cinnamon<br /><br /> |
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'''Elaboration:'''<br /> |
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1. Empty out the pumpkin and take out all the seeds. Weigh in raw. Put it to boil with a little water until the filaments are out. Drain it.<br /> |
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2. Put in a pan a little less sugar than the weight of the pumpkin (proportion is 800g of sugar per kilo of pumpkin), the juice of one lemon and a little water. Make with this a thick syrup (''almívar'').<br /> |
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3. Once the ''almívar'' is ready, add the ''cabell d'àngel'' (from step 1), boil it while you stir it slowly and often -otherwise it gets stuck to the pan-, until it gets the characteristic colour and texture (30 minutes approximately). Enjoy! |
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==References== |
==References== |
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Revision as of 00:02, 15 November 2009
 | This article's tone or style may not reflect the encyclopedic tone used on Wikipedia. (August 2009) |
Cabell d'àngel or, in English, Angel's Hair, is a transparent threaded jam made with Siam pumpkin (Cucurbita ficifolia) pulp and white sugar. It is widely used in the Catalan Countries since old times and had been exported to the rest of Spain and some countries in America, where at present they use it in some of their local pastries, too.
Uses
We can consider it simply as a pumpkin jam and spread it on bread slides but it is mainly used to stuff different pastries, as ensaïmades, pastissets and coques.
Preparation
In order to obtain angel's hair jam, we have first to break the Siam pumpkin and put the pieces in a stew with some water to boil it in order to obtain the filaments. Or we can do it in the oven as well, as we do for example in Mallorca. Strain it very well and cook it in a syrup made with water and white sugar, stirring it softly all the time. It is usually flavored with stick cinnamon or citron skin inside the syrup. Best season to make it is in Easter, when pumpkins have lost their humidity.[1]
Elaboration
Ingredients:
1 pumpkin
Sugar
Lemon
Cinnamon
Elaboration:
1. Empty out the pumpkin and take out all the seeds. Weigh in raw. Put it to boil with a little water until the filaments are out. Drain it.
2. Put in a pan a little less sugar than the weight of the pumpkin (proportion is 800g of sugar per kilo of pumpkin), the juice of one lemon and a little water. Make with this a thick syrup (almívar).
3. Once the almívar is ready, add the cabell d'àngel (from step 1), boil it while you stir it slowly and often -otherwise it gets stuck to the pan-, until it gets the characteristic colour and texture (30 minutes approximately). Enjoy!
References
External links
- Recepta c.