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Food of the World - Churros and Caramel Sauce

 Hello. C J here. To round out my week of experimenting with Mexican and Spanish flavours I’ve finally attempted and, if I do get to say this, nailed churros. The recipe took really very little effort and they were one of the tastiest things I’ve ever put on this website. If you’re new to this site, I’m actually a game designer but I want my game and its setting, the Legend Setting, to have real life roots. This includes the food. I’m picking the best 5 or 10 recipes from every real world cuisine that I like, which is pretty much all of them, and putting them onto cards for my upcoming card game.

The churros were made with my pancake batter. Instead of frying them in a quart of oil I just used about a quarter cup of salted butter. Trust me, the salt adds to the flavour. I never use unsalted butter because I rely on the salted kind as a flavour enhancer. I would have made them a bit thinner if I did this a second time but they tasted great. Do not under any circumstances discard the butter after cooking with it. Let it cool and use it again or bake with it.

All Butter Churros


Ingredients
One and One Fourth Cup Flour
Three Tablespoons Sugar
Two Teaspoons Baking Soda
One Fourth Teaspoon Salt
One Cup Milk
One Cup Sugar
One Tablespoon Cinnamon
One Fourth to One Half Cup Butter

For the Churros
Mix the four dry ingredients in a bowl until combined. Add in the milk and mix into a batter.

Spoon the batter into a resealable plastic bag and get all the air out before sealing it. Trim a one centimetre wide corner off the bottom of the bag and use this to proportion the batter into the hot butter.

In a second resealable plastic bag mix the sugar and the cinnamon. Leave it in the bag.

In a wide soup pot or a chicken fryer over medium-high heat, melt enough butter to coat the bottom of the pan to about a half a centimetre. Wait for it to bubble slightly.

Proportion the churros into the pan with the tip of the resealable plastic bag. Make them long and thin. Fry them for 5-10 minutes each, flipping them every 1-2 minutes, until a knife inserted into the centre of the largest one comes out clean and they are golden brown.

Transfer them when done to the resealable plastic bag with the sugar and cinnamon mixture. Shake the bag to coat them.

Serve hot with caramel sauce.

Caramel Sauce


Ingredients
One Half Cup Brown Sugar
One Half Cup Sweetened Condensed Milk

For the Caramel Sauce
Heat both the ingredients in a medium saucepan over medium-low heat. Stir until the sugar is combined with the sweetened condensed milk. Take off the heat. Use as a dipping sauce.




 

I was going to arrange the churros, the sauce and a homemade margarita in a nice photo but I had to eat them while they were hot so I didn’t have time to do the photography. Here’s that margarita anyway. This is one of my zero alcohol versions so I can drink it on a work day, have more than one and not have to buy an expensive distilled spirit. I don’t drink alcohol much. It’s a taste thing. I have a really sensitive palate and I can actually taste the alcohol in even a mixed drink. It stings my nose so I tend to avoid it. I’m in it for the sugar anyway. Anyway, back to my beverage.


C J Mcpherson


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