Objective Fritada with Wine Syrup
8 bolillos or a medium loaf of
French bread, somewhat stagnant
3 eggs
1/2 cup half-and-half or entire milk
1 teaspoon granulated sugar
Pinch of cinnamon
Pinch of nutmeg
Butter and grease (for frying).
Slice bolillos or bread into fat finger-length pieces about 1/2 inch thick.
In a medium bowl blend together eggs, compromise or milk, sugar and spices. Dip bread pieces into the mix, soaking both sides well.
Fry the bread in batches up until golden brown, including more butter and oil as required to keep the bread browning equally. Serve the fritada garnished with orange or lemon pieces with the warm syrup.
Red wine Syrup.
1 cup granulated sugar.
1 cup sweet, fruity white or red white wine.
1 tablespoon butter.
1 teaspoon citrus passion (lemon with gewurztraminer.
or orange with red white wine.
Pinch of cinnamon and nutmeg.
Integrate all syrup active ingredients in a pan. Simmer over medium-low heat for 8 to 10 minutes, stirring periodically to liquify the sugar uniformly. Keep the syrup warm.
Include 1 tablespoon each of butter and oil to the frying pan. Fry the bread in batches up until golden brown, including more butter and oil as required to keep the bread browning equally. Serve the fritada garnished with orange or lemon pieces with the warm syrup.
Integrate all syrup components in a pan. Keep the syrup warm.
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