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'Wich of the Week: Spanish Monte Cristo

partysugar — Wed, 07 Oct 2009 15:00:08 -0700

I'm not much of a Monte Cristo fan. The classic sandwich straddles breakfast and lunch by placing ham, turkey, and cheese between two slices of French toast. The entire thing is topped with powdered sugar and jam resulting in a dish that to me, is messy and too sweet.

However, when I came across this Serrano ham and manchego cheese variation, my love for all things Spanish overcame me, and I decided to give it a try. I'm glad I did, this sandwich is wonderful!

The quince paste isn't as cloying as strawberry preserves and the addition of mustard provides a delightfully savory tang. Although the bread is dipped in egg before being placed in the saute pan, it tastes more like a really crispy grilled ham and cheese than French toast. To check out the recipe, read more.

Spanish Ham and Cheese Monte Cristo Sandwiches
From Bon Appétit

Ingredients

8 1/2-inch-thick slices sourdough or country-style French bread (each about 5 x 3 inches)
2 tablespoons Dijon mustard
6 ounces Manchego cheese, thinly sliced
2 ounces thinly sliced Serrano ham or prosciutto
4 tablespoons membrillo (quince paste) or quince preserves
4 large eggs
4 tablespoons (1/2 stick) butter

Directions

Arrange 4 bread slices on work surface. Spread each with 1/2 tablespoon mustard. Top each with 1/4 of cheese, then 1/4 of ham, folding to fit.
Spread 1 tablespoon quince paste on each of remaining 4 bread slices; place bread, paste side down, atop ham.
Beat eggs in pie dish until well blended.
Melt 2 tablespoons butter in each of 2 large skillets over medium-low heat.
Working with 1 sandwich at a time, hold sandwiches tightly closed and dip into beaten eggs to coat on all sides. Place 2 sandwiches in each skillet.
Cover and cook until bottoms are golden, about 4 minutes. Turn sandwiches over. Cover and cook until bottoms are golden, cheese is melted, and egg coating is cooked through, about 4 minutes longer.

Serves 4.

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Fast & Easy Dinner: Spanish Grilled Sandwiches

partysugar — Wed, 26 Sep 2007 05:28:33 -0700

I make dinner sandwiches at least once a week because there are endless varieties and they come together quickly. I'm always looking for new ways to combine bread, vegetables, meats, and cheese, so imagine how ecstatic I was when I discovered this recipe for Spanish grilled sandwiches. Who knew that two of my favorite things - Spain and sandwiches - could come together in such a scrumptious way?
In this case, a marinated vegetable relish jazzes up a hearty sandwich. Take a look at the recipe, just read more

Spanish Grilled Sandwiches
From Better Homes & Garden magazine
Source

1 6-1/2-ounce jar marinated artichoke hearts
1 7-ounce jar roasted red sweet peppers, drained and cut into strips (about 1 cup)
2/3 cup jalapeno-stuffed olives, sliced
1 medium onion, thinly sliced and separated into rings
1 small clove garlic, minced
1 tablespoon snipped fresh parsley
1/8 teaspoon dried oregano, crushed
1/8 teaspoon ground cumin
4 sandwich rolls, such as pan cubano, bolillos, teleras (about 6-1/2x3 inches), hoagie buns, or two 8-inch Italian flat breads (focaccia), split in half horizontally
1 pound thinly sliced deli roast beef or roast pork
8 ounces sliced provolone cheese
4 teaspoons olive oil

Drain artichokes, reserving marinade; thinly slice artichokes.
Combine artichokes, reserved marinade, peppers, olives, onion, garlic, parsley, oregano, and cumin. If using focaccia, cut in half crosswise. Arrange marinated vegetables, meat, and cheese over bottom halves of rolls. Add tops of rolls.
Coat a very large skillet with 2 teaspoons of the oil. Heat skillet over medium heat for 2 to 3 minutes or until hot. Add 2 sandwiches. Cover sandwiches with foil; weight sandwiches with a large heavy skillet, bacon press, or foil-covered brick.
Cook over medium heat for 8 to 10 minutes or until heated through, turning sandwiches over once and replacing foil and weight. Reduce heat to medium-low, if necessary. Transfer to a serving plate. Keep warm. Repeat with remaining oil and sandwiches.

Makes 4 sandwiches.

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Healthy Recipe: Romesco Sauce

FitSugar — Wed, 13 May 2009 11:00:00 -0700

If you're looking for a healthy, tasty, vegetable laden sauce to accompany with fish, veggies, or poultry, search no further. Try this easy Spanish inspired romesco sauce featuring roasted red peppers pureed with nuts, olive oil, and spices.

This sauce contains a handful of nutritional super foods, eating for your heart has never been so tasty. Pouring romesco over roasted or grilled asparagus is my favorite way to enjoy this sauce. As a snack, I dip toasted bread in the sauce. To see the recipe read more.

Romesco Sauce
Inspired by About: Spanish Food

Ingredients

1/2 cup almond slivers
1/2 cup toasted hazelnuts
5 cloves of garlic
6 inch piece of stale bread baguette
2 large ripe tomatoes
4 large red bell peppers
1/4 to 1/2 cup extra virgin olive oil
1/8 to 1/4 cup red wine or sherry vinegar to taste
1/2 teaspoon red pepper flakes
1/2 teaspoon coriander
1/2 teaspoon cumin
1/2 teaspoon paprika
1/8 teaspoon or a pinch of cayenne pepper
salt and freshly ground black pepper to taste

Directions

Roast peppers and garlic on rimmed baking sheet six inches from flame of broiler on high. Rotate peppers as they char, about 3 to 5 minutes. When garlic is browned remove from pan to cool, this will likely be when peppers are only half roasted. Peel garlic once it is cool to the touch.
When peppers are charred evenly on all four sides, place in paper bag, or an insulated lunch box lined with paper towels, for 10 to 20 minutes so peppers steam cook in their own heat. Drain on a plate for 10 minutes before using.
Place almonds and hazelnuts into food processor and process until finely ground.
Spray medium skillet with olive oil cooking spray, or use teaspoon of olive oil, and sauté quartered tomatoes for five minutes.
Add tomatoes and torn bread to nuts and process.
Add peppers, garlic, and spices to food processor and mix well.
While the food processor is running, slowly drizzle olive oil and then vinegar; add more of either as needed. Salt and pepper to taste.

This recipe makes about 3 to 4 cups of sauce. I wish I could tell you if it freezes well, but I end up using all of it in two to three days.

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Before and After: Paella

partysugar — Wed, 17 Jan 2007 14:59:56 -0800

As you may or may not know by now, I have a great love for everything Spanish. After living there for two years the culture, way of thinking, and most importantly, food practices have become ingrained in me. When I returned from Spain, my grandfather invited me to his house to make a Spanish rice dish, commonly known as paella. With my Spanish spices and olive oil in hand, I set out to make my first arroz on American soil. Unfortunately, the rice turned out far from what I had expected, it was mushy and lacked the correct texture, consistency, and color of true Spanish paella. I added too much broth, and the rice turned out more like a seafood risotto rather than a Spanish arroz. However, a failure in the kitchen only made me more determined to master said dish, and I became obsessed with arroz. I researched recipes in both Spanish and English, purchased authentic Spanish paella rice, and practiced rice recipe after rice recipe until I finally had a paella I was happy with!

As you can see from the before picture (above) the rice is too yellow, appears mushy, and lacks a solid form of presentation. The rice in the after picture (below) is more appetizing in color and presentation and you can identify the ingredients. I realized the importance of using a large saute pan (after) instead of a large soup one (before). In Spain they have special super flat wide pans specially for making paella (if anyone wants to send me one, I would be so happy!).

I hope you see my before and after as a source of inspiration: if a recipe doesn't come out as planned take a deep breath and remember that cooking, like all skills, perfects with time, experience, and practice. Sometimes it does get frustrating and difficult (I practically had a heart attack when my gravy didn't thicken during Thanksgiving and actually cried one night when my chewy chocolate cookies came out like burnt crispy crackers), but keep at it and you'll discover how rewarding and relaxing making a meal can truly be. For my ultimate paella recipe, read more

Paella
Modified from Javi Navarro Rivas

1/4 cup Spanish olive oil
1 Spanish onion, chopped
1 green pepper, chopped
2 cloves garlic, chopped
2 tomatoes, peeled and chopped
3 cups chicken stock
1.5 teaspoons pimentón or sweet paprika
2 bay leaves
1/2 cup white wine
1/2 teaspoon saffron threads
1/4 lb pork, cut into small pieces
1/4 lb chicken, cut into small pieces
2 chorizo, cut into 1/4 inch slices
12 shrimp, shells peeled off
1.5 cups Spanish rice
1/2 cup pimentos (jarred roasted red peppers)
2 tablespoons fresh parsley, chopped
1/2 cup green olives, pitted and roughly chopped
Salt, pepper

In a small saucepan, bring the stock to a boil. Add the saffron and set aside 5 minutes to steep.
In the largest saute pan you have (or a paella pan) heat oil over medium heat.
Add the onion and green pepper. Saute about 5 minutes until soft.
Add the garlic and saute until fragrant. Add tomatoes. With a fork begin mashing the tomatoes while sauteing. Season with salt.
Add the pork, chicken, and chorizo to the pan. Cook stirring with a wooden spoon until meat is lightly browned, about 5 minutes.
Add the bay leaves.
Preheat oven to 350°.
Add the rice and stir to combine for a minute allowing rice to toast.
Pour in white wine, simmer and stir for about 3 minutes.
Add the pimentón, salt, and pepper.
Spread the mixture evenly in the pan. Pour the stock into the pan, increase heat to high, and bring to a boil, stirring frequently.
Reduce heat to low and simmer 2 minutes, stirring occasionally.
Remove from heat. Scatter shrimp over mixture. Place pan in oven and bake paella, uncovered, 15 minutes.
Sprinkle pimentos and olives over. Continue to bake until broth is absorbed and rice is tender about 5 minutes longer.
Remove from oven and cover. Let stand 5 minutes.
Sprinkle parsley over the top and serve.

Serves 4.

Substitute: Italian arborio rice (the kind you would use to make risotto) for Spanish rice

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Gazpacho Two Ways - Beginner and Expert

YumSugar — Wed, 24 Jun 2009 03:30:15 -0700

Even if you aren't a fan of warm soups in Summer, it'd be hard not to get behind the tart, herbaceous, chilled Spanish soup known as gazpacho. In-season tomatoes provide a savory acidity, emulsified olive oil gives a creamy mouth-feel, and garlic packs a punch. In traditional Spanish recipes, the addition of day-old bread adds weight and body.

Make the soup by pulsing ripe tomatoes with other abundant vegetables - or go the rustic route, as California landmark Chez Panisse does, and use a mortar and pestle to smash cloves of garlic, and a grater to crush fresh heirloom tomatoes. See both versions of this classic refreshing soup when you read more.

Beginner Gazpacho
From Real Simple

Ingredients

3 small fennel bulbs, roughly chopped
4 celery stalks, roughly chopped
1 bunch scallions, roughly chopped
1 sweet onion (such as Vidalia), roughly chopped
2 cloves garlic, roughly chopped
3 red bell peppers, seeded and roughly chopped
2 ripe tomatoes, diced (or one 14.5-ounce can chopped tomatoes, undrained)
1/2 cup extra-virgin olive oil
1 tablespoon kosher salt
1/2 teaspoon freshly ground black pepper
4 cups (32 ounces) tomato or vegetable juice
Juice of 2 lemons
1 teaspoon hot pepper sauce (optional)
Lemon or lime wedges

Directions

Place the fennel, celery, scallions, onion, garlic, and red peppers in the bowl of a food processor and pulse until finely chopped but not pureed.
Transfer to a large glass or plastic bowl and stir in the tomatoes, oil, salt, black pepper, tomato juice, lemon juice, and hot sauce, if desired.
Cover and refrigerate for at least 2 hours. Serve chilled with the lemon or lime wedges.

Serves 6-8.

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Expert Gazpacho
From Saveur

Ingredients

Soup:
1 dried ancho chile, stemmed and seeded
1 1⁄2 cups crustless, cubed day-old country white bread
2–3 cloves garlic, peeled
Salt
5 lbs. best available vine-ripened red tomatoes, halved
1⁄3 cup extra-virgin olive oil
Relish:
1⁄2 lb. mixed varieties and colors small vine-ripened
tomatoes, quartered
1 small cucumber, peeled, seeded, and diced
1 small sweet yellow bell pepper, cored, seeded, and diced
1⁄2 small red onion, peeled and diced
Leaves from 1⁄2 bunch chervil, chopped
Leaves from 1⁄2 bunch basil, chopped
2 tbsp. red wine vinegar
1⁄4 cup extra-virgin olive oil
Salt and freshly ground black pepper
6 slices country white bread, brushed with extra-virgin
Olive oil, toasted, and rubbed with 1 clove peeled garlic

Directions

Make the soup: Soak chile in a bowl of hot water until soft, about 30 minutes.
Drain, peel, and crush to a paste with a mortar and pestle; set aside.
Soak bread cubes in a medium bowl of cold water until soft, about 5 minutes. Drain, squeeze out excess water, and set aside.
Crush garlic with 2 tbsp. salt to a paste with a mortar and pestle, add soaked bread, and grind until smooth; set aside.
Grate cut side of tomatoes just to skin on large holes of box grater into a strainer set over a large bowl, straining out seeds and pressing through as much pulp as possible; discard skins.
Stir reserved chile paste, garlic-bread paste, and oil into tomato pulp and season to taste with salt. Cover and refrigerate until chilled.
Make the relish: For the relish: Combine tomatoes, cucumbers, peppers, onions, chervil, basil, vinegar, oil, and salt and pepper to taste in a medium bowl.
Divide soup between 6 bowls; add a generous spoonful of relish and a slice of toast to each bowl.

Serves 6.

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Fast & Easy Dinner: Warm Chorizo, Potato, and Mint Salad

partysugar — Fri, 17 Apr 2009 08:00:26 -0700

Give the classic combination of meat and potatoes new meaning with this Spanish-inspired dinner recipe. It combines boiled fingerling potatoes with spicy chorizo and a tangy, fresh mint sauce.

Serve with a glass of Spanish wine and a chunk of crusty bread for mopping the delicious dressing. To have this meal on the table in under 20 minutes, you'll need the recipe, so read more.

Warm Chorizo, Potato, and Mint Salad
From The Nest

Ingredients

1 1/2 tablespoons sherry vinegar
2 teaspoons lemon juice
1 garlic clove, crushed
1 teaspoon Dijon mustard
large pinch of sugar
1/4 cup extra virgin olive oil
1 large handful mint, finely shredded
1 pound 2 ounces waxy potatoes, such as fingerling, washed but not peeled, sliced 3/4 inch thick
1 chorizo sausage, cut into 1/2 –inch cubes

Directions

First, make the mint dressing: Mix the vinegar, lemon juice, garlic, mustard, and sugar together in a small bowl, then whisk in the oil. Stir in the mint and set aside for the flavors to infuse.
Cook the potato slices in a saucepan of salted boiling water for 12 minutes, or until tender. Drain well.
While the potato is cooking, put a lightly oiled frying pan over medium-high heat and cook the chorizo for 10 minutes, or until crispy, stirring now and then. Remove and drain on crumpled paper towels.
Put the chorizo in a serving bowl with the warm potatoes and the dressing. Toss together gently, then season to taste and serve.

Serves 4.

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Say Cheese! Manchego Pizza With Chorizo and Shrimp

partysugar — Thu, 05 Mar 2009 09:00:06 -0800

My obsession with all things Spanish is no secret. From José Andrés to Crianza to paella, if it's Spanish, I love it! This affection includes manchego, Spain's most famous cheese. Manchego cheese is protected by a Denominación de Origen, meaning it can only be made from sheep that graze in the La Mancha region of Spain. The whole sheep's milk cheese must also be aged in natural caves for a minimum of two months.

Depending on how long it's aged, the flavor can range from mild to sharp. Manchego comes in a round shape and is cut into chunky wedges. The inedible rind gets its pattern from the manufacturing process that involves wrapping the cheese in sheets of a special woven grass. Manchego tastes creamy and slightly salty. Learn how to use the versatile Spanish cheese and check out the recipe for this scrumptious pizza when you read more.

For a simple snack, pair manchego slices with crackers, olives, and jamon Serrano. Shave on salads and roasted vegetables, or as Yum suggested yesterday, enjoy in a turkey sandwich with pear butter. Manchego is also a great cheese for melting. It can be used in quesadillas, grilled cheese sandwiches, or in my case, on pizza!

Although there only four ingredients in this pizza, the flavors combine sensationally.

The tangy manchego complements the bitterness of the escarole and the spiciness of the chorizo. The shrimp is an exciting addition. I definitely plan on making this tasty pie again.

Manchego Pizza With Chorizo and Shrimp
Modified from Food and Wine

Ingredients

1 large ball of refrigerated pizza dough
2 tablespoons extra-virgin olive oil, plus more for brushing
1 large garlic clove, minced
1/2 head escarole, cut into 1-inch pieces (4 cups)
Salt and freshly ground pepper
6 ounces Manchego cheese, shredded (2 cups)
1/2 pound medium shrimp-shelled, deveined and halved lengthwise
1 1/2 ounces firm chorizo, thinly sliced

Directions

Preheat the oven to 500°F. If you have one, set your pizza stone on the bottom of the oven to heat for at least 30 minutes.
On a floured work surface, divide the dough in half and roll each half into a ball. Roll out 1 disk of dough to an 11-inch round. Transfer to a floured pizza peel or other baking sheet.

Prepare the toppings: In a large skillet, heat the olive oil. Add the garlic and cook over moderate heat until golden, about 1 minute. Add the escarole and cook, tossing, until wilted, about 2 minutes. Season with salt and pepper.

Lightly brush the edge of the dough with olive oil. Scatter half of the Manchego over the dough, leaving a 1/2-inch border at the edge, then top with half of the shrimp, chorizo and escarole.

Slide the pizza onto the hot stone (or baking sheet) and bake for 10-15 minutes, or until the crust is browned on the bottom, the shrimp is cooked through and the other toppings are sizzling. Cut the pizza into wedges and serve immediately. Repeat with the remaining dough and toppings.

Serves 4.*

*When I made this pizza, I halved the recipe.

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Happy Hour: Kalimotxo

partysugar — Fri, 22 May 2009 16:00:19 -0700

Have you ever thought to yourself, I could really use a cocktail right now, only to realize that your liquor cabinet is empty except for that random bottle of Amaretto? Instead of running to the corner store or the nearest bar, take a tip from the Spanish and make kalimotxo. While the name sounds exotic, the ingredients - coca-cola and red wine - are probably already in your kitchen. I know you're thinking: coke and wine? How could that possibly be any good? I too, thought that when I first heard of kalimotxo, however once you taste it, you'll love it! With the coke bringing out a spicy quality to the wine, the surprising combination is refreshing and satisfying.

Making kalimotxo is also a great way to use wine that's a couple days old. It's so easy to make it practically doesn't need a recipe, but I've put one together anyways. Check it out now and read more.

Kalimotxo
Original Recipe

Ingredients

ice
red wine (it can be any kind, but I like to use a Spanish red, like Rioja)
coca-cola
lemon wedge, optional for garnish

Directions

Place the ice in a fun wine glass or goblet. Fill with red wine until about 2/3* full. Top with coke. If using, squeeze lemon and drop in. Stir with a straw, bar spoon, or finger. Enjoy!

Makes 1 drink.

*The proportions are totally up to you. If the drink tastes better with equal parts red wine and coke or 3/4 wine and 1/4 coke, make it that way.

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Soup's On: Mussel and Chorizo Soup

partysugar — Thu, 28 Feb 2008 11:43:31 -0800

I've been wanting to make a seafood soup for a while and when I came across this recipe for a mussel and chorizo soup in the current issue of Food & Wine magazine, I knew I had to make it.

Made with Spanish flavors, the combination of mussels and chorizo is excellent and the delicious broth - a fragrant blend of clam juice, cream, and saffron - requires extra bread for dipping.

Instead of purchasing the pricey imported Spanish chorizo, I used a less expensive, Mexican-style chorizo. I regretted this decision - the chorizo was very hard and didn't put out a lot of fat - and when I make this soup again I'll splurge on the Spanish chorizo.

Whatever chorizo you use, you'll need the recipe so read more.

Mussel and Chorizo Soup
From Food & Wine magazine

1/2 cup dry white wine
1 tbsp. finely minced shallots
3 pounds mussels, scrubbed and debearded
2 tbsp. extra-virgin olive oil
5 ounces dry chorizo, finely diced (about 3/4 cup)
2 medium carrots, finely diced
2 medium leeks, white and tender greens parts only, finely diced
1 small onion, finely diced
2 garlic cloves, minced
1 large plum tomato, finely diced
1/4 tsp. saffron threads, crumbled
3 cups low-sodium fish stock, clam juice, or chicken broth
1/2 cup heavy cream
Salt and freshly ground white pepper
1 tsp. chopped thyme

In a large, heavy pot, bring the wine with the shallots to a boil. Add the mussels, cover and cook over high heat until they open, about 5 minutes.
Strain the cooking liquid into a large bowl and reserve. Remove the mussels from their shells, reserving some unshelled for garnish, if desired.
In the large pot, heat the olive oil. Add the chorizo, carrots, leeks, and onion; cook over moderate heat, stirring occasionally, until the vegetables are softened, about 8 minutes. Spoon off all but 3 tablespoons of the fat.

Add the garlic, diced tomato and saffron and cook over moderate heat until fragrant, about 4 minutes.
Add the fish stock and reserved mussel cooking liquid and bring to a boil. Simmer the soup over low heat for 30 minutes.
Add the cream to the soup and simmer over moderately high heat for 3 minutes. Season with salt and pepper.
Add the mussels and the thyme and simmer just until the mussels are heated through, about 1 minute.

Ladle the soup into bowls, garnish with the mussel shells and serve hot.

Serves 8.

Make ahead: the shelled and unshelled mussels and the chorizo soup can be refrigerated separately overnight.

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My Night as a Spanish Pastry Chef

partysugar — Mon, 14 Jan 2008 16:13:33 -0800

Last week, while in Southern Spain, I had the wonderful opportunity to work in a bakery for an evening. Luckily it wasn't just any night: It was Jan. 5, the night that the Reyes Magos - the three wise men - bring Spanish children presents. The typical Spanish pastry that coincides with the holiday, called roscón de reyes or King's Cake, is consumed in mass quantities on the following morning.
I arrived to find the bakery, Confiteria La Piedra Escrita, crowded with people waiting to pick up their roscónes. Pascual, my pastry chef friend, quickly escorted me to the kitchen where his family was hard at work mass producing over 1000 cakes! The rest of the night was a whirlwind of rolled dough and whipped crema.

With spongelike layers and fluffy filling, this cake is a delicious dessert excellent for any occasion. There are four options for filling - whipped cream, chocolate whipped cream, meringue, and crema (a thick sugar-flour custard) - but my favorite is whipped cream. If you ever have one, you should pair with either coffee or champagne. To take a look at a gallery from my adventures in Spanish baking, and for a recipe to experiment in your own kitchen, read more.

Roscón de Reyes
From The Cuisines of Spain: Exploring Regional Home Cooking by Teresa Barrenechea

1/2 cup sugar, plus extra for sprinkling
Minced zest of 1/2 lemon
Minced zest of 1/2 orange
2 1/2 tsp. (1 envelope) active dry yeast
2/3 cup milk, heated to lukewarm (90°F to 100°F)
1/2 cup unsalted butter, at room temperature
3 eggs
3 tablespoons orange-flower water
1/2 tsp. salt
3 cups unbleached all purpose flour, plus extra for dusting
olive oil for preparing pan
1/2 cup candied fruits, finely chopped, optional
whipped cream, chocolate whipped cream, meringue, or pastry cream optional for filling

In a food processor or blender, combine the 1/2 cup sugar and both citrus zests and process on high speed until you have a mixture of fine particle. Set aside.
In a large bowl, dissolve the yeast in the warm milk and let stand for about 5 minutes, or until foamy.
Add sugar-zest mixture, the butter, 2 of the eggs, the orange flower water, and the salt and stir with a wooden spoon until all the ingredients are well mixed.
Add half the flour to the milk mixture and mix with your hands until well blended. Add the remaining flour and continue mixing until all the flour is incorporated.
Knead the dough in the bowl for a few minutes until it is smooth, flexible, and no longer sticky.
Cover the bowl with a kitchen towel and let the dough rest in a warm spot for about 1 hour, or until it has roughly doubled in size.
Preheat the oven to its lowest setting and brush rimmed baking sheet with olive oil.
Punch down the dough. On a floured work surface, using your palms, roll the dough back and forth until it forms a log about 30 inches long and 2 1/2 inches in diameter. Place it on the prepared baking sheet and bring the ends together to form a circle with a hole in the center 4 to 5 inches in diameter, forming a "crown." Alternatively, divide the dough in half and form 2 logs each 15 inches long and 2 1/2 inches in diameter. Form the logs into 2 crowns on the baking sheet.
Fill an ovenproof bowl with water and place it at the rear of the oven.
Place the baking sheet with the dough crown in the oven. Let the dough rise for about 1 hour, or until nearly doubled in size.
Remove the pan from the oven and increase the oven temperature to 400°F. Break the remaining egg into a small bowl, beat until blended, and brush it onto the crown(s). Scatter the candied fruits evenly over the top(s), if desired, and sprinkle evenly with the sugar.
Bake the cake(s) for 25 to 30 minutes, or until golden. Transfer to a wire rack and let cool on the pan.
Transfer to a serving plate and serve at room temperature.
If desired, carefully slice the cake in half lengthwise. Spread the inside with the filling of your choice and top with the other half of cake.

Makes 1 15-inch or 2 8-inch coil cakes.

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