One of the year’s highlights for Edible Jersey was our Food & Wine Adventure in Northern Spain in early September. From Barcelona to Logroño, the Rioja Region to Bilbao, and on to the spectacular seaside town of San Sebastian, we savored meals in neighborhood cafés and Michelin-starred restaurants; we discovered Cava, relished outstanding tapas, and visited some of Spain’s cultural and historic treasures.
Food and travel make an ideal pairing. Exploring the world from the perspective of local food and drink provides an opportunity to—literally and figuratively— experience the flavor of a land, its people, its culture, and its traditions. And sharing the trip with a wonderful group of likeminded food-loving travelers made the experience even more delicious. —Nancy Painter
Our group of Edible Jersey travelers during a cooking workshop at Born to Cook Barcelona. Edible Jersey plans to hit the road again in 2026 and 2027. For information on upcoming tours, email info@ediblejersey. com or keep an eye on our website.
Catalan Cream
Ingredients
- Zest of ½ orange
- Zest of ½ lemon
- 25 grams of cornstarch(3 tablespoons)
- 3 egg yolks
- 500 ml milk (2 cups)
- 75 grams sugar (6 tablespoons)
- ½ cinnamon stick
Instructions
- Peel the outer zest of the orange and lemon, taking care not to cut off the white part, which should be discarded (it gives a bitter taste). Put the cornstarch in a bowl, add the 3 egg yolks, add a little cold milk (to make it easier to mix), and whisk until a homogeneous texture is obtained.
- Pour the milk, sugar, cinnamon stick, and citrus peel into a saucepan. Bring to a boil, then pour over the bowl of egg yolks and cornstarch through a sieve. While pouring in the liquid, stir the mixture with a whisk so that the mixture thickens and gains texture. Do not lift the whisk from the bottom of the bowl; keep it down and stir vigorously. Fill your serving bowls and leave to cool.
- Cover with cling film and keep in the fridge for up to two days. Before serving, sprinkle with sugar and burn with a blowtorch until a crunchy caramel layer forms.
