Capirotada and California Raisin Empanaditas
Sweet are an important part of the California tradition. In Mexican-style fare, a host will prepare a selection of sweet goods including traditional flans, sweet cookies, cakes, and the all-time favorite, capitorada or bread pudding. This classic sweet uses California raisins and contains a select combination of ingredients, such as, wheat or corn meal, cinnamon, vanilla, chocolate and cheese.
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- California Raisins are an excellent flavor-carrying agent. Soak raisins in brandy in the early California fashion to produce loco raisins!
- Decrease the amount of sugar used because California Raisins provide natural sweetness!
- Use California Raisins in commercial bread pudding formulations. The high water binding capacity of the raisins helps to hold in moisture.
- Naturally occurring organic acids in California Raisins heighten spicy flavors!
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Capirotada
(Festive Bread Pudding with California Raisins)
Yield: 50 (6 oz.) servings
Ingredient
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Weight
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Measure
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| Brown sugar |
2 lbs. |
1 quart 1 1/2 cups |
| Cinnamon, ground |
1/3 oz. |
3 1/2 tsp. |
| Nutmeg, ground |
1/5 oz. |
1 3/4 tsp. |
| Cloves, ground |
1/8 oz. |
1 1/2 tsp. |
| Salt, to taste |
1/8 oz. |
1 1/2 tsp. |
| Water |
2 lbs. 12 oz. |
1 quart 1 1/2 cups |
| French bread (baguette) |
7 lbs. |
7 loaves |
| California Golden Raisins |
1 lb. 13 oz. |
1 quart 1 1/2 cups |
| Slivered toasted almonds |
1 lb. 1 oz. |
1 quart 1/4 cup |
| Cheddar Cheese, |
2 lbs. 8 oz. |
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| cut in 1/2 inch cubes |
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| Applesauce |
1 lb. 12 oz. |
3 1/2 cups |
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Directions:
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1
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In a large saucepan, combine sugar, spices, salt and water and boil until thickened to syrup consistency, about 10 minutes. |
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2
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Slice bread into 1/2 inch pieces and toast in oven under broiler until browned. |
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3
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Place half the bread slices in a large, well greased baking pan. Add half the raisins and half the almonds in a layer. Distribute the cheese in one layer and drizzle the applesauce evenly over all. Top with a layer of bread slices and sprinkle with remaining raisins and almonds. Slowly drizzle the syrup on top, allowing bread to absorb it gradually. (If syrup is poured too quickly it will sink to bottom of pan.) |
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4
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Bake in tightly covered with foil for 20 minutes at 3500F. |
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5
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During the last 10 minutes remove cover to allow to brown. |
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6
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Spoon into individual serving dishes and serve warm. Garnish with whipped cream or vanilla ice cream and a sprinkle of California Golden Raisins. |
Empanaditas de Frutas y Pasas
(Mini California Raisin Turnovers)
Yield: 50 servings (100 pieces)
Ingredient
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Weight
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Measure
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| Sugar |
1 lb. 5 oz. |
3 cups |
| Eggs |
1 lb. |
10 large |
| Orange juice |
4 oz. |
1/2 oz. |
| Cinnamon, ground |
1/3 oz. |
4 tsp. |
| Cloves, ground |
1/6 oz. |
2 tsp. |
| Nutmeg, ground |
1/6 oz. |
2 tsp. |
| California Golden Raisins |
3 lbs. 4 oz. |
2 quarts 2 cups |
| Walnuts, chopped |
10 oz. |
2 1/2 cups |
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| Pastry Dough: |
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| Butter |
7 1/2 oz. |
1 cup |
| Flour |
3 lbs. |
2 quarts 2 1/2 cups |
| Baking powder |
2/3 oz. |
4 tsp. |
| Salt to taste |
1/3 oz. |
2 tsp. |
| Shortening |
10 1/2 oz. |
1 1/2 cups |
| Egg yolks |
1 1/3 oz. |
4 yolks |
| Cold water |
4 oz. |
1/2 cup |
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Directions:
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1
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To make filling, in double boiler whisk together sugar, eggs and juice. Cook mixture over simmering water, stirring frequently until very thick, about 10 minutes. Stir in spices, raisins and nuts. Transfer to a bowl and let cool. This can be made in advance and refrigerated. |
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To make the dough, cut cold butter into sifted dry ingredients. Make a well in the middle of the dough and pour in the egg yolks and half the cold water. Work into a soft ball, adding more water as needed. The dough should be soft but not sticky. Let chill about 30 minutes. |
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Make small balls of dough. Roll each ball out to 3 inches in diameter and 1/8 inch thick. |
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4
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Place a heaping teaspoon of fruit filling in the middle, fold dough in half and press edges together. Brush with yolk-water egg wash. Bake at 3500F for 15-18 minutes until golden. |
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