Sunday, September 2, 2012

4th Stop: Andorra

First off, it's still hot in the southwest. As one of my favorite local columnists, Karina Bland, wrote for the Arizona Republic newspaper today:

"This year, it hit 100 degrees for the first time on April 21 in Phoenix, a week and a half earlier than normal. Now it is September, and it feels as if I've been hot forever. Last month we were breaking records not only for our high temperatures each day but -- and this is how we know we're really in trouble -- for our highest lows."


In other words - it is too hot to deep-fry anything right now.  Still, this is my favorite Andorran dessert recipe I have found, because, frankly, deep-fried anything pretty much trumps all other options. (Andorra is a small country between France and Spain.) So this fourth stop for the Bakery Traveler World Tour is full-on armchair travel. It's too hot to bake, deep-fry, even go outside to pick-up the mail. 


To get back on track, this recipe below, for Party Crispies, further validates my theory that deep-fried dough goodness is recognized around the world. I believe every country loves itself some deep-fried dough sprinkled with cinnamon or sugar, or a cinnamon-sugar combo, and Andorra is no exception.


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