Once a month a group of good friends gets together to discuss wine, catch up on life and eat food made in the same region as the wine. This month we cover Barcelona and the unique landscape that cultivates its grapes into Priorat. The grapes are grown at high elevations, in slate and chalk soil that gives Priorat a bold, full bodied minerally taste.
As we drank and ranked the wines, we paired each with a food.
This delicious tradition dessert of Spain went perfectly with a Priorat wine called Black Slate. It was the perfect combination of savory and sweet. With each crunch, I remembered fondly the time I had spent exploring Spain. By recreating this treat gluten-free, I was transported to another country, a place where things move slower, history seems crusted to every structure and etched into every person. I encourage everyone to take a quick trip to Spain with sweet Gluten-Free Churros, no packing required!
2 cups of Pamela’s flour
2 cups of water
1/2 powdered sugar
1 teaspoon of salt
The Chocolate Dip:
1 cup of whole milk
5 ounce of dark chocolate
2 tablespoons of cornstarch
1 cup of sugar
3 tablespoons of cinnamon
The Creation of the Churros:
Combine flour and powdered sugar.
In a medium pot, bring the salt and water to a boil. Once the water is boiling, turn off the heat and add the Flour mixture.
Stir unit the mixture forms a dough that easily pulls away from the sides. Set aside to let cool.
Heat the oil until hot enough to fry. You can test the heat of the oil by flicking water into the pot and listening for it to pop.
While the oil is coming to heat, roll the dough into long strips.
Drop the dough into the boiling oil for 7 minutes or until the dough is cooked through.
Remove from pan and place in the sugar and cinnamon mix, coating liberally.
Continue step 6 and 7 with the rest of the dough, but remember not to crowd the pot (if they crowd the pot they will stick together).
The Chocolate Dip:
Mix the cornstarch and milk together. Add the mixture to a saucepan and bring to a boil.
Once boiling, add the chocolate. Stir until the chocolate is melted.
Remove from the stove, and dip one end of the churro into the chocolate. Place on parchment paper and let cool.