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Creamy Junket with Honey and Walnuts
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Cuajada, a particularly creamy junket made with sheep's milk,is a speciality of the beautiful cathedral town of Burgos in northern Spain, where it's traditionally eaten with a dusting of cinnamon, a spoonful of honey and a sprinkle of walnuts. Since the area is known for its excellent fresh sheep's milk cheese, queso de Burgos, and junket is simply renneted milk, the first stage in cheese-making, it's not surprising the locals acquired the taste. When sold in this region, it comes in little terracotta pots, which add greatly to the pleasure.
This recipe was first published in November 1999.