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Spanish Cooking Saturdays – Torrijas & Mosto

Ever wondered how to get a little red wine into your breakfast?

(crickets…crickets…)

No? Is that just me?

Well, in case you HAVE ever wondered that and just don’t want to admit it, never fear. I have found the way!

All you have to do is make Spanish Torrijas and a little Mosto to drizzle on them and that’ll get you about a bottle and a half…of red wine…for breakfast!  It goes a little something like this:

The night before you plan to eat this wine soaked breakfast go ahead and make the Mosto.  What is mosto, you ask?  According to Mario in my Spain…On the Road Again cookbook, it is a “term that refers to unfermented grape juice” (p. 28).  You basically take the following ingredients:

put them in a sauce pan and boil them down for about 15-20 min like so

until it reduces by 3/4.  According to Mario, it should get “thick and syrupy” by the time it has cooked down sufficiently.  My experience was not that it got to the consistency of say maple syrup, more like the consistency of cough syrup.  I recommend making it the night before so that will have plenty of time to cool down and get thicker and more syrupy before serving.  To say that it smells divine while cooking down is the understatement of the century.  (Would it be too much of a pun to say that with 3 cups of Spanish red wine, sugar, apple cider, and cinnamon the smell was intoxicating?) The only danger in making it the night before is that the Mosto will not survive the night…and by that I mean, it was all I could do not to pour it in a bowl and eat it with a spoon!

You’ll be pleased to know that I was somehow able to restrain myself and it was appropriately bottled and ready to be served the next morning when we made Torrijas for our friends H & C.

If you are not familiar with Torrijas, it’s basically the Spanish version of French toast.  Mario described it as “fried bread soaked in wine.”

Enough said.  Fried.  Bread.  Wine.  Sign me up.  I need no further convincing.

In the manner of French toast, you basically take some artisan bread and drench in the dry Spanish wine of your choice

then egg it

cook it in olive oil

drain it

sprinkle it with cinnamon sugar

pinch yourself to make sure you haven’t died and gone to heaven

drizzle it in your Mosto

and enjoy! (Sorry that’s not a great pic.  I was too preoccupied with wanting to eat it to bother with details like focusing when I took the shot!)

From our experience, it’s best served with a side of good friends and good conversation on a lovely Sunday morning!

And THAT, my friends, is how you get red wine in your breakfast!

Cheers, y’all!
Wine Girl

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2 comments

  1. Megan

    I just found your blog and love it! And I am seriously drooling over this breakfast recipe…!

  2. Sam

    i usually experiment with different breakfast things on saturdays, so i think that i’ll be giving this one a try in the near future!!!

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