CALÁS WITH BLACKBERRY COMPOTE

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CALÁS WITH BLACKBERRY COMPOTE

My mother's 90-year-old cousin, Louis, was known for his excellent calás. A few years ago, my mother and I drove out to visit him when he took me to step by step through making Calás while regaling us with old family stories. This is his recipe. I hope you enjoy it. Copyright Gisele Perez – PainPerduBlog.com

Ingredients

• ½ pound white rice
• 1 pound flour*
• 2 teaspoons active dry yeast
• 2 cups sugar
• 2 eggs
• 1 1/2 teaspoons freshly grated nutmeg

QUICK BLACKBERRY COMPOTE

• 1 cup blackberries
• 1/4- 1/3 cup maple syrup

Instructions

1. Boil the rice in 6 cups of water. The rice should be very soft, like watery porridge. When the rice is cooled to warm room temperature, mash it slightly and mix in the yeast and half of the flour. Let rise overnight at room temperature.
2. Mix in the eggs, sugar, remaining flour, and nutmeg. The dough should be the consistency of a pâte á choux (cream puff dough). If it’s too soft, add a bit more flour.
3. Drop by tablespoons full into oil (oil should be maintained at 350 degrees), and fry until brown on both sides. Let drain on paper towels, then sprinkle with powdered sugar to serve.
4. FLOUR NOTE: You can use self-rising flour (yes-as well as yeast), and it works perfectly well, although the recipe worked fine with regular flour, too. While this is not traditional, I made a quick blackberry compote, of sorts, to eat with them.
5. QUICK BLACKBERRY COMPOTE: Place the blackberries on a baking sheet, and pour the maple syrup over them. Roast them at 350 degrees until they begin to soften, and the maple syrup begins to bubble (about 12 minutes). Add a little water to them if the maple syrup begins to dry. Remove them from the oven when they are soft, and mash them slightly. Spread the compote on the warm calás

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