Archive for the 'baking' Category

Events: Bake for a Good Cause?

Published on September 28, 2011 in baking, desserts and events. 2 Comments

The City Reliquary, a charming little museum in Brooklyn, is hosting a bake sale benefit. Care to bake and donate some love? It’s worth it; I donated historic baked goodies two years ago, and it literally launched my career. This author of this blog post and the director of this video both encountered my treats for the first time at this bake sale. Countless other connections have been made, just because I delivered a few cookies to help a great museum.

Details below.

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I wanted to let all of you know about a really fun event to benefit the City Reliquary Museum.

It’s called the Havemeyer Sugar Sweets Festival, a bake sale, baking competition and celebration of baked goods.

When? Saturday, Oct 15 from 10am to 4pm
Where? The City Reliquary, located at 370 Metropolitan Avenue (between Havemeyer and Roebling)

Um, What? The City Reliquary is an all-volunteer museum that celebrates everyday New Yorkers and everyday New York history. The Reliquary hosts rotating exhibitions by local artists, historians and schoolkids; weekly events; education programs; and annual block parties. The Reliquary also collects utterly unique bits of New York history. http://www.cityreliquary.org/

How Can I Help?

1. Donate Baked Goods!

We are looking for bakers and sweets-makers (you!) to donate their fresh-baked yummies to the Festival.

Cookies, cupcakes, brownies, bars, tarts, quick breads…any fresh baked treat is welcome. All proceeds will go toward the City Reliquary.
2. Enter The Best Baked Goods competition!

Are you the city’s best home baker? Strut your stuff! We will be determining the:

Best Cookie
Best Brownie/bar
Best Cupcake
Most New York baked good

A team of professional bakers will judge your treats. We will award great prizes to all winners. Please be sure to bring enough treats to enter the competition and to sell.

3. Come and pig out!. There will be plenty of treats to try!

Questions? Please contact Jeff Tancil at jtancil@yahoo.com

History Dinner: Poor Man’s Potage and Tomato Soup Cake

Published on April 29, 2011 in 20th century, baking, cake, dinner party, potatoes, soup and vegetarian. 2 Comments

Tomato Soup Cake. You’d never guess the secret ingredient. (it’s love!)

Last summer, I spent a week dining on recipes from MFK Fisher’s book How to Cook a Wolf. After I finished the project, there were two recipes I still wanted to try: Quick Potato Soup and Tomato Soup cake. So I invited over a few friends and we dined.

Soup was first, served with buttered, fresh-baked bread:

Modern technology has made this recipe easier: instead of hand-grating a million potatoes, I used an immersion blender. I softened then onions first, simmering them slowly in a whole stick of butter. Delicious. Then I added the potatoes, cubed but unpeeled, and about a quart of water. I brought them to a boil and cooked the mixture until the potatoes were fork tender. I heated a quart of whole milk on the stove while I used my blender to puree the soup. I left it a little chunky, ’cause that’s how I roll. I tasted the soup and added a generous quantity of salt and some pepper.

I used about 3/4 the amount of liquid that Fisher recommends; when I initially added the milk, the soup looked too thin. But I let it bubble away on a low heat for about 30 minutes and it thickened up to a pleasant consistency. This morning, the leftovers were souper thick, which is how I like it.

I served the soup topped with what I thought was flat leaf parsley, but was actually cilantro. It didn’t matter, it was really tasty. I also sprinkled parmesan cheese over top, which put a nice finish on the soup. Simple ingredients, simple preparation, and simply delicious: the qualities that Fisher’s recipes are known for.

Potato and Onion Soup– one of the most perfect foods.

Dessert was Tomato Soup Cake:

The “soda” is baking soda and can be whisked in with the flour and spices. I left out the clove, which I find to be an overpowering flavor, and used a very satisfactory blend of 1 tsp cinnamon, and a 1/2 tsp each nutmeg and ginger. My “what you will” was one fuji apple and 3/4 cup chopped walnuts. And yes: I added one can of Campbell’s “Soup at Hand” Classic Tomato Soup.

I didn’t make the frosting of “cream cheese and powdered sugar and a little rum” that Fisher recommends, although it sounds awesome. I made a glaze with confectioner’s sugar and the juice and zest of a lemon. Although the cake is great without frosting, too.

“This is a pleasant cake,” Fisher says, “which keeps well and puzzles people who ask what kind it is.” I let my guests venture guesses as to the surprise ingredient. They were nearly finished with their cake slices when someone finally said “Tomatoes?” Initially, everyone dropped their cake in horror. Then they found peace with the idea and wolfed the remainder down.

The cake was incredibly moist–shockingly most–without being heavy. The spice blend was perfect. Maybe you could taste tomatoes, but I’m not sure: I think it just added richness and depth to the other flavors. And since the soup replaces milk and eggs, the cake is also vegan (as long as you use shortening, not butter).

I would absolutely, without a doubt make this cake again.

The History Dish: My Grandma’s Coconut Cake

Published on April 24, 2011 in 20th century, baking, cake and history dish. 10 Comments

Orange and Almond Cake with Meringue Frosting and Fresh Coconut.

I have very few taste memories from my grandmother. By the time I was born, most of what she cooked came from boxes and cans, and there was an endless supply of Twinkies in the cabinet. But when my mother was a little girl, my grandmother would cook, and bake, from scratch.

My mother always talks about a cake that her mother made once a year, at Easter. A coconut cake. ”It was so good,” my mother said. “It tasted

Boyfriend Brian bangs the nut.

best right after the frosting went on and the coconut was sprinkled on top. My mother made it from a real coconut. We had to grate it by hand. It was horrible.

“I think my mom would have used the recipe for yellow cake and white mountain frosting (I think it’s also called 7-minute frosting) from the Settlement Cookbook. Preparing a coconut is a bitch. I’m sure you’ll find directions on the Food Network website. Basically, you puncture the eyes with a hammer and nail, and then bake the whole coconut in the oven (I don’t know at what temperature and for how long) until the shell cracks, and then you wrap it in a towel and hit it with a hammer until it breaks in pieces, and then you pry the shell off the pieces, and then you peel the tough outer skin off the coconut meat, and then you grate it. I would have (roommate) Jeff do all that!

“The coconut goes on while the frosting is wet (she kind of swirled the frosting on). And you have to do it pretty fast because the frosting crusts over quickly. The cake lasts a long time, but the frosting starts to–I don’t know–dissolve after a couple of days.”

One day, a coconut just appeared on the kitchen table in my apartment. I asked Roommate Jeff where it came from. “I dunno. I found it.” was his response.

I took it as a sign: coconut cake would happen this Easter.

I started tonight, by attacking the coconut. Mom was right, directions can be found on the Food Network website here (Thanks, Alton Brown!). Preparing the coconut was somehow both extremely laborious and not as difficult as I has expected. It took about three hours and tasted no different that pre-shredded coconut from a bag.

I have my grandmother’s copy of the Settlement Cookbook (the way to a man’s heart!), and I paged through it, unable to find a yellow cake recipe, unsure if this was the right book at all. I stumbled upon a recipe for coconut layer cake that suggested using the white cake recipe on page 424. On 424, I found this:

That’s my grandmother’s handwriting. I love little notations in the margins of cookbooks–marks of personal preference and improved recipes. But usually I find these notes amongst the books and recipes of strangers, unearthed at flea markets and garage sales. Never had I seen such a cherished notation in my grandmother’s hand.

Who did she write it for? Surely she could remember that she preferred orange zest, not lemon. Did she write it for my mom? For the future? For me?

I zested an orange. I beat the egg whites to soft peaks and set them aside, then sifted together Swan Cake Flour (a very old brand, still available) and baking powder, and set it aside, too. I creamed butter and sugar; then, with the mixer on low, I added the flour and milk, alternating between the two. I mixed until the batter was smooth, then added the almond flavoring and the orange zest; last, I folded in the egg whites.

My mother distinctly remembers this cake being baked in a plain square pan. My grandmother would frost it right there in the pan; simple, easy and delicious. I realized too late that I needed to double the recipe for my square pan; so instead, I baked it in a round, 9-inch pan. 375 degrees, for 20-25 minutes. It came out of the oven looking perfect, despite the fact that I was tired and forgot to set a timer.

Here’s the frosting:

I made the frosting a little different: I cooked the first four ingredients in a metal mixing bowl over a double boiler until the sugar was dissolved and the liquid was hot to the touch. Then I removed it from the heat and used my upright mixer to whip it until stiff peaks formed. I gently mixed in the vanilla last. After you frost the cake, sprinkle it with coconut immediately, before the frosting firms up.

The cake was a huge hit: despite the bounty of our Easter potluck, everyone managed to find room to cram in a slice of cake. It was fluffy and not too sweet and the orange and the almond was a great flavor combo. Guests were eating leftover frosting by the spoonful it was so good. The coconut was fine. Get it from a bag.

Origin of a Dish: Chocolate Chip Cookies

Published on March 31, 2011 in 20th century, baking, chocolate, cookies and Uncategorized. 9 Comments

A chocolate chip cookie, baked from the original recipe.

During my recent experiments with chocolate, I got curious about the origins of the ultimate American chocolate dessert: The Chocolate Chip Cookie. Keep reading for the original recipe, which, in my opinion, is the perfect cookie.

Ruth Wakefield is credited for the invention of the chocolate chip cookie at her Toll House Restaurant Whitman, Mass., “…a very popular restaurant that featured home cooking in the 1930s. The restaurant’s popularity was not just due to its home-cooked style meals; her policy was to give diners a whole extra helping of their entrées to take home with them and a serving of her homemade cookies for dessert.” (wikipedia)

The legend of the cookie’s creation goes like this: “Wakefield is said to have been making chocolate cookies and on running out of regular baker’s chocolate, substituted broken pieces of semi-sweet chocolate from Nestlé thinking that it would melt and mix into the batter. (wikipedia)” I don’t believe this explanation. Baker’s chocolate doesn’t magically melt into cookie dough, so if Wakefield knew how to work with baker’s chocolate, she would know that a semi-sweet Nestle bar would behave the same way. The legend makes her seem like a foolish little lady that made a silly mistake that magically turned into something wonderful. I think she was actually an extremely talented cook with a brilliant idea.

Whatever the truth is, she sold her idea to Nestlé in exchange for a lifetime supply of chocolate (or so the story goes; I think she was probablly a smarter business woman than that). Wakefield’s cookie recipe was subsequently printed on the back of all Nestle’s chocolate bars. At first, Nestle included “a small chopping tool with the chocolate bars, but in 1939 they started selling the chocolate in chip (or morsel) form.” (wikipedia).

Chocolate chip cookies are The Official Cookie of the Commonwealth in Massachusetts: http://www.malegislature.gov/Laws/GeneralLaws/PartI/TitleI/Chapter2/Section42

Wakefield released a cookbook in 1936, Toll House Tried and True Recipes, which features the original chocolate chip cookie recipe as “Toll House Chocolate Crunch Cookies.” The recipe, as well as the rest of the cookbook, can be found online here. Below, here’s the same recipe from the April 26, 1940 Chicago Tribune (from the food timeline)

Here’s a new cookie that everybody loves because it is so delicious, so different and so easy to make. With each crisp bite you taste a delicious bit of Nestle’s Semi-Sweet Chocolate and a crunch of rich walnut meat. A perfect combination. Here’s a proven recipe that never fails. Try it tomorrow.
1 cup butter
3/4 cup brown sugar
3/4 cup granulated sugar
2 eggs, beaten whole
1 teaspoon soda
1 teaspoon hot water
2 1/4 cups flour
1 teaspoon salt
1 cup chopped nuts
2 Nestle’s Semi-Sweet Economy Bars (7 oz. ea.)
1 teaspoon vanilla
Important: Cut the Nestle’s Semi-Sweet in pieces the size of a pea. Cream butter and add sugars and beaten egg. Dissolve soda in the hot water and mix alternately with the flour sifted with the salt. Lastly add the cholled nuts and the pieces of semisweet chocolate. Flavor with the vanilla and drip half teaspoons on a greased cookie sheet. Bake 10 to 12 minutes in a 375 degree F. oven. Makes 100 cookies. Every one will be surprised and delighted to find that the chocolate does not melt. Insist on Nestle’s Semi-Sweet Chocolate in the yellow Wrap, there is no substitute. This unusual recipe and many others can be found in Mrs. Ruth Wakefield’s Cook Book–”Toll House Tried and True Recipes,” on sale at all book stores.”

A modernized version of this recipe can be found on the Nestle website, here.

The biggest problem in recreating the original recipe is the chocolate; I felt that chopping up a candy bar was an important part of the original process. But nowadays, Nestle only makes semi-sweet morsels, not bars. Nestle still makes milk chocolate bars, which I later found at Economy Candy, but for my first attempt at the recipe I had to use a stack of Hershey’s milk chocolate bars.

It was much easier to cut up the chocolate bar that I anticipated. The recipe specified the pieces should be “the size of a pea,” and I tried to remain faithful to that. I used a large knife and the job was done in short order and with little effort. The chopped chocolate smelled seductive and got me thinking: why are we restricting ourselves to the bags of chocolate chips in the baking aisle, when there is a bevvy of delicious, interesting chocolate bars available? Hachez, a German company, makes dark chocolate bars infused with orange, blackberry, mango/chili, and strawberry/pepper. Mast Brothers Chocolate, in Brooklyn, features a variety of carefully crafted dark chocolate bars of single origin cocoa beans, as well as bars sprinkled with sea salt and ground coffee. Put that in your cookie dough and bake it.

The dough mixed quickly and easily; it was baked and in my mouth in less than an hour. The first bite of warm, melty cookie made me think of s’mores and brought back a flood of childhood memories. The cookies were agreed to be perfect by all that sampled them: the best ratio of chocolate to nuts to everything in between. Everyone was shocked to learn it was the first chocolate chip cookie recipe and wondered why it was ever changed.

For more on chocolate cookies, check out this recipe for one of the first known uses of chocolate in baking.

Chocolate Delight: Tunnel of Fudge Cake

Published on February 15, 2011 in 20th century, baking, cake, chocolate and nuts. 13 Comments

Tunnel of Fudge cake bakes up tall, with a glossy, brownie-like crust. Break pieces off and eat it; no one will know.

I’m wrapping up Chocolate Delight week with a bang: a cake that has a built-in Tunnel of Fudge.

The legend of this cake was related to me by Jessica, the author of Pictures of Cake. This cake won second place at the 1966 Pillsbury Bake-off, losing to ‘”golden gate snack bread,”‘ a yeast bread made with instant flour, processed cheese spread, dry onion soup mix and butter.(source)” Blech. The snack bread has been long forgotten, while Tunnels of Fudge lives on.

The Tunnel of Fudge cake was a technical revolution: first, it produced a moist cake with a fudgy, uncooked center, perhaps the ancestor of the modern Molten Chocolate Cake. Second, it used a Bundt pan. For a little more information on that, take a look at Jessica’s invitation to her ToF Cake party:

Third, this cake is quite possible the least healthy thing I have ever made. It contains approximately 60 eggs, 1 millions pounds of butter, and 20 cups of sugar. Originally, it was made with a pre-packaged, powdered frosting mix called Double Dutch Fudge Buttercream. Here are the original recipe and image from the 1966 Pillsbury Bake-Off Cookbook:

Tunnel of Fudge Cake
1 1/2 cups soft Land O’ Lakes Butter
6 eggs
1 1/2 cups sugar
2 cups Pillsbury’s Best Flour (Regular, Instant Blending or Self Rising*)
1 package Pillsbury Double Dutch Fudge Buttercream Frosting Mix
2 cups chopped Diamond Walnuts

Oven 350° [ed. 350 F / 175 C]
10-inch tube cake

Cream butter in large mixer bowl at high speed of mixer. Add eggs, one at a time, beating well after each. Gradually add sugar, continue creaming at high speed until light and fluffy. By hand, stir in flour, frosting mix, and walnuts until well blended. Pour batter into greased Bundt pan or 10-inch Angel Food tube pan. Bake at 350° for 60 to 65 minutes. Cool 2 hours, remove from pan. Cool completely before serving.

Note: Walnuts, Double Dutch Fudge Frosting Mix and butter are key to the success of this unusual recipe. Since cake has a soft fudgy interior, test for doneness after 60 minutes by observing dry, shiny brownie-type crust.

***

After the frosting mix was discontinued, Pillsbury developed a modern recipe which you can find here. This is the recipe I baked from, with a few minor changes that I will include below.

***
Tunnel of Fudge Cake, REMIXXXX
Adapted from Pillsbury.com and
The 1 7th Annual Pillsbury Busy Lady Bake-Off Cookbook, 1966

2 3/4 cups granulated sugar
1 3/4 cups (2 and 3/4 sticks) butter, at room temperature
6 eggs
2 1/4 cups flour
3/4 cup unsweetened cocoa
1/4 tsp salt
2 cups chopped walnuts (the recipe notes that “Nuts are essential for the success of this recipe.” ha!)

1. Grease a bundt pan and dust with additional cocoa powder. Preheat oven to 350 degrees.

2. In a large bowl, whisk together flour, cocoa powder, and salt. Set aside.

3. Cream together sugar and butter until light and fluffy, about three minutes at medium speed. Add eggs one at a time, mixing thoroughly after each one.

4. With mixer on low, slowly add dry ingredients. Scrape bowl, then mix until combined.

5. With a spatula, fold in walnuts. Spoon batter into bundt pan; bake 45 minutes or until top has a dry, shiny brownie-type crust. Cool upright in pan on wire rack 1 1/2 hours. Invert onto serving plate; cool at least 2 hours.

***

Can someone please tell me how to get a cake out of a bundt pan? Mine always comes out in broken, shameful pieces.

When I cut my cake, it wasn’t puking out fudge like in the 1966 photo; but, running down the middle was a dense spine of goopy fudgeness. My oven tends to run a little hot, so I think the cake was slightly over-baked: ten minutes less would have allowed a much thicker fudge vein.

The cake was good; the walnuts were a nice break from what would have been a total chocolate assault. But the cake also had a greasy mouth-feel thanks to the million pounds of butter. And it’s sooooo swweeeeeet. I even made it with a cup less sugar than the Pillsbury recipe calls for.

I don’t know. I’d be curious to have more people give this bizarre chocolate cake a whirl and tell me what you think of the final results.

Chocolate Delight: Chocolate Wafers

Published on February 14, 2011 in 20th century, baking, chocolate and cookies. 0 Comments

Chocolate Wafer cookies; from Gourmet, February 1950.

Faced with the task of consuming chocolate, I decided to reference a book that I had gotten for Christmas: The Gourmet Cookie Book: The Single Best Recipe From Each Year 1941- 2009. It’s a cool anthology that reflects the changing tastes of the last 70 years. I wanted a rich, chocolately cookie, and I found this recipe for Chocolate Wafers from Valentine’s Day, 1950:

“Chocolate Wafers: Good cooks were pleasing their menfolks with chocolate cakes back during the early settling of the New England colonies…Modern ways are upon us, atom bombs bedevil our dreams, standardization of taste haunts our mealtimes–but chocolate is still chocolate.”

Intense! But also inaccurate–chocolate cake recipes didn’t start appearing until the later half of the 19th century. Just FYI.

***
Chocolate Wafers
From Gourmet magazine, Feb 1950
As Reprinted in The Gourmet Cookie Book: The Single Best Recipe From Each Year 1941- 2009

3/4 cup Butter, room temperature
1 1/4 cups Sugar
1 tb Rum Extract (I didn’t have any, I used rum)
1 Large Egg
1 1/2 cups Flour
3/4 cup Unsweetened Cocoa Powder
1 1/2 tsp Baking Powder
1/4 tsp Salt

1. Sift together flour, cocoa, baking powder and salt. Set aside.

2. Cream butter. Add sugar gradually and cream together until light and fluffy.

3. Add egg and rum. Beat thoroughly

4. With mixer on low, gradually add dry ingredients, mixing thoroughly after each addition.

5. When completely mixed, refrigerate overnight.

6. Roll out dough 1/8th of an inch thick; cut into fun shapes; bake in a 375 degree oven for 6-8 minutes.

***

This recipes mixes up very quickly, but the dough is hellish to work with. It was somehow both dry and crumbly and extremely sticky. It did allow me to use some of my vintage cookie cutters as well as a vulgar cutter my roommate gave me for Christmas.

The cookies are tasty. I liked the texture best when they first came out of the oven: they were really crispy and flaky. They got a little more dense as they cooled, but still very good. If I was going to make an artisanal Oreo, I would use this recipe.

These cookies are getting shipped off to Washington DC for a friend’s very belated birthday present. Not the vulgar ones, though. The balls got a little burned.

Chocolate Delight: Mahogany Cake

Published on February 9, 2011 in 20th century, baking, cake and chocolate. 3 Comments

Mahogany Cake: cocoa powder and brown sugar.

Have you ever read A Cake Bakes in Brooklyn? You should. Some months ago, the author loaned me a book by a mysterious cake maven named Mrs. Osborne. Read more about this fascinating woman, with a unique perspective on how to bake a cake, here.

I’ve baked one recipe from Mrs. Osborne’s book, a fairly unsuccessful Puff Cake. But another recipe captured my attention, a brown sugar and chocolate confection called Mahogany Cake.

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Mahogany Cake
From Mrs. Osborne’s Cakes of Quality, by Mrs. Grace Osborne, 1919.

I didn’t have the pans she wanted, so I baked it in a regular rectangular cake pan, which I buttered and dusted with cocoa powder. The milk, sugar and cocoa powder comes to a quick boil, so watch out for that. After I mixed the flour in, the batter was super smooth; when the melted chocolate was added, it was very velvety, just like Mrs. Osborne promised. Don’t forget the teaspoon of vanilla at the end; she doesn’t list it in the ingredients.

When completed, the batter tasted like hot fudge. The cake showed promise. But here comes round two, Baking the Cake. Pay careful attention, it is detailed:

I ALWAYS managed to fuck this part up, because I forget to reset the timer. That’s how the Puff Cake got overcooked and tough last time; this time I forgot to set the timer after 230 degrees. So I went from 230 to 300 in the last 15 minutes. Grr.

The results: the cake had a nice fudgy flavor. I actually do not like chocolate cake (Short story: my mother was a prize baker, once she was testing a million chocolate cake recipes, I ate too much cake and puked. Haven’t been able to stomach it since.) but the flavor was rich enough I didn’t find it off putting. But the texture was not great: although the top was most, the center and bottom of the cake was really dry and unpleasant. That’s the same problem I had when I made the puff cake.

Mrs. Osborne’s ridiculous baking methods seem like they’ll be worth the trouble; they stink of some long forgotten baking secret. But in reality, the long, low bake time seems to dry the cakes out. Thumbs down, Mrs. O.

The History Dish: Birthday Cakes

Published on January 15, 2011 in 19th century, baking, cake, history dish and holidays. 7 Comments

It’s my birthday today! So naturally, I got curious about the history of birthday cakes. This is the earliest b-day recipe on the books, from Jennie June’s American Cookery Book, published 1870:

The “cakes” are actually cookies; but the most interesting part of this recipe is the directions to “sprinkle colored caraway seeds on top.” Colored could perhaps mean “toasted.” It could mean dyed with natural dyes. It could mean candied.

But does it mean that “colored caraway seeds” are proto-sprinkles? Jimmies? Hundreds and Thousands?

Thoughts?

At any rate, I decided not to make these cakes for my birthday: I anticipate them to be floury, dry, and full of currants. Very 19th century and not my favorite style of cookie. Instead, I’m baking an apple up-side-down cake and a plum cake, and my friend Jeffrey is arriving with a vegan delight. The more cakes, the better, I say.

Cookie Week: Cardamom Rosewater Cookies

Published on December 27, 2010 in 19th century, baking and cookies. 6 Comments

This will be the last post for Cookie Week, which will hopefully also allow me to stop devouring cookies. I’m on holiday vacation through New Years, so my consumption of holiday treats is slackening at a snail’s pace.

But if you are going to make one more sweet this season, I’d recommend these cookies. They taste beautiful.

The original recipe is fairly complex. Here:

If anyone has an explanation for the grated boiled eggs yolks, I’d love to hear it. Has anyone ever seen anything like it in a recipe before? When my mother and I were doing some holiday baking, we experiemented with this technique in another cookie recipe and the result was revolting: dense, dry cookies with a distinctly hard-boiled taste (although roommate DK loved them).

But what I loved about this cookies recipe was the flavor combination: cardamom, rosewater, and brandy. Definitely 19th century but daring to the modern pallette. I decided to focus on the flavors of the recipe, not the technique, and retronovate a modern sugar cookie recipes to incoporate a taste of the past.

***
Cardamom Rosewater Cookies
Adapted from “Aunt Babette’s” Cook Book by “Aunt Babette”, c1889.
Modern recipe derived from Martha Stewart’s Cookies.

3 cups all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
1 tsp ground cardamom
1 1/2 cups granulated sugar
1/2 cup packed light-brown sugar
1 cup unsalted butter (2 sticks), softened
2 large eggs
1 tsp rosewater
1 tsp brandy
Zest of one lemon
Sanding sugar, for sprinkling

1. Preheat oven to 350 degrees. Whisk flour, baking soda, cardamom and salt into a bowl; set aside. Beat eggs with rosewater, brandy, and lemon zest; set aside.

2. Using an electric mixer, beat sugars and butter at a medium speed until pale and fluffy. Add eggs until mixed. Scrape down bowl with a rubber spatula

3. Reduce mixer speed to low and gradually add flour mixture. Mix until just combined.

4. Scoop dough into a Ziploc bag or sheet of plastic wrap. Form into a ball and refrigerate for at least an hour.

5. Either roll dough into 1 inch balls and place on a baking sheet; or, roll and cut cookies. On a generously floured surface, roll out 1/4 of the dough until it is 1/4 inch thick. “Cut out with a fancy cake cutter,” and place on a baking sheet. Brush with egg white and sprinkle with sanding sugar and/or chopped almonds.

6. Bake for 7 minutes, turning half-way through.

***

This cookie isn’t for everyone. It won’t satisfy your chewy/chocolate/nutty holiday treat cravings. But the flavor is unique and surprising: a refreshing palette cleanser after a month of heavy eating.

The History Dish: Matzo Meal Pie Crust

Published on December 15, 2010 in 20th century, apples, baking and jewish. 4 Comments

Apple pie with a matzo meal crust.

Back in September, I was asked to represent the Lower East Side Tenement Museum at Apple Day. Apple Day pays tribute history of the Lower East Side, which in the 1700s was part of Mr. Delancy’s farm and included a sizable apple orchard. My assignment was to feature apple dishes that reflected the neighborhood’s immigrant history.

I was immediately put in mind of a cookbook I’ve talked about before: Ba’ṭam’ṭe Yidishe maykholim; or, Tempting Kosher Dishes. The book is now online thanks to the Steven Spielberg digital Yiddish library.

Ba’ṭam’ṭe Yidishe maykholim is a perfect example of Americanization and assimilation through the dinner table. Released by the Manischewitz company in 1944, the slender cookbook is written in both Yiddish and English and features Kosher for Passover recipes for classic American dishes like Boston Cream Pie.

Someday soon, I will cook many more recipes from the book. But on the morning of Apple Day, I decided to tackle Matzo Meal Pie Crust.

This recipe starts wierd and gets weirder. I put my matzos in a bowl and covered them with water until they got squishy; then, with my hands, I tried to squeeze out as much water was possible. The result was a pile of moosh. Why I had to do this, I’m not sure, because the next step is to dry the matzos back out.

I toasted the matzos in a skillet. The recipe requested I use “fat” which means “schmaltz” which means “chicken fat,” which sadly I didn’t have. So I used a tablespoon of Crisco instead. Crisco is also kosher and released their own bi-lingual cookbook.

I toasted the matzo crumbles until they looked dry:

Matzos wet, then dried again, in a skillet with Crisco.

The next step in the recipe is where things took a turn for the worse. I mixed the toasted matzo crumbles with all the other ingredients which turned it back into moosh. Really runny moosh. There was no way I could “press it into a pie plate with hands” because it was just liquid. A mess. It occurred to me I was using large eggs and perhaps medium eggs were a more appropriate size. So I decided to scrap my messy disaster and start all over, from the top, with new matzos soaked in water.

I made you puke pie.

The second time around I used one egg instead of two and it was still a runny, goopy mess. Usually, when something I make looks that much like puke, I call it quits. But the fact of the matter was I had to be at Apple Day in about two hours. So I poured my goop into two pie plates and slide it in the oven to pre-bake it before the filling went in.

I put it in at 350 degrees for about 20 minutes. In the meantime, I prepared a basic apple filling.

When I took the crust out of the oven, it looked better, but still suspect. It had, a least, formed into something crust-like.

I poured in the apple filling and put it back in the oven for another 15 minutes. This time, when it came out, it looked rather glamorous. I wrapped it up and carted it off to Apple Day.

In the end, this crust was a real surprise. At the event, I cut the pie and scooped out a serving to taste test. The crust was almost meringue-like: sweet and crunchy, but a little chewy, too. Like apple pie over macaroon cookies. Really, really good.

To be honest, I’d make this crust again, although I’d try to figure out if I could cut out some of the mush to dry to mush to dry steps. It was a real shocker that something that looked so much like a throw-up could end up tasting so delicious.