Compiègne Cake

Compiègne cakeCompiègne Cake was created by Antonin Carême, in honour of the marriage of Napoleon and Marie-Louise of Austria in 1810. It wedding took place in the city of Compiègne, hence the name given to the cake. At her dinner, Queen Victoria served small sized versions of this cake, what we today would call cupcakes. I found a recipe from the era, which gives the base recipe for the dough, and then offered several variations, adding different candied fruits, etc. to the dough and as decoration. The recipe below uses fresh pineapple and candied fruit (though maraschino cherries would work just as well). This cake will serve 8-10 people. I hope you enjoy!

Compiegne CakeIngredients:

Dough:
2 cups all-purpose flour
2 ½ tablespoons sugar
3 small eggs
3 egg yolks
2 ½ teaspoons fresh yeast
4 tablespoons plus 2 teaspoons cream
⅔ cup softened butter

Syrup:
2 cups water
1 cup sugar
⅓ cup rum*
1 tablespoon of instant coffee (vanilla flavoured preferable)
1 orange, juiced, or ⅓ cup of juice
1 lemon, juiced, or 2-3 tablespoons of juice

Garnish:
1 pineapple
½ cup brown sugar
½ to 1 cup candied fruit or maraschino cherries

* Click here to see the list of kosher alcohols.

Directions:

Remove the butter from the refrigerator at least 2 hours before starting the cake. Cut into cubes and leave it at room temperature.

In a bowl (or food processor), combine the flour, sugar and yeast. Add the eggs, yolks and cream. Mix slowly until you have formed a smooth dough. Add the softened butter and mix being careful not to overmix the dough. It will be quite liquid and elastic.

Pour the batter into a Bundt pan or Kouglof mould if you have one, and let rise 1 hour in a warm place, such as next to the oven while it is roasting the pineapple. The dough will rise over this time.

To prepare the garnish, heat the oven to 350 degrees, and slice the pineapple into thin rounds, and then cut them in half to make a half moon shape. Lay the slices on a baking sheet lined with parchment paper, and scatter the brown sugar on top. Roast the pineapple until it’s cooked through and slightly dried and caramelized.

After the hour of rising, bake the cake in the 350 degree oven for 35 minutes, or until when you knock on the cake it sounds slightly hollow.

Meanwhile, to make the syrup, mix the sugar and water together in a saucepan, and bring it to a boil. Remove it from the heat and add the juices of the orange and lemon, the coffee and the rum. Mix to combine.

Remove the cake from the oven and let it completely cool before unmoulding. This cake will be served crown shape up, so you may have to trim the base of the cake so that it will remain level on your serving platter.

Warm the syrup slightly and pour it over the cake. You might find it easier to pour a little syrup back in the cake pan, then put the cake back in the pan, and gently pour the remaining syrup over the cake. Let stand a few minutes to absorb the syrup, and then remove the cake from the pan again, and let it sit on a cooling rack to drain any excess syrup.

Place the cake on serving plate and make shallow slices around the cake in order to insert the roasted pineapple. Decorate with candied fruit alternating around the cake and piled up in the centre hole.

Note: To make this cake pareve or non-dairy, replace the butter with margarine and the cream with non-dairy creamer.

Pan-Fried Whiting Fillets with Garlic Kale

Pan-Fried Whiting Fillets with Garlic KaleOkay, so Queen Victoria’s chef may not have made his whiting fillets like I have in the recipe below, but to be honest, it was probably pretty close. I found another recipe from the era and it gives a simple recipe for dusting the fillets and serving them with a Hollandaise sauce. I figure a beurre blanc sauce with garlic kale is a nice modern twist. This recipe will serve 6-8 people. I hope you enjoy it!

Fillets of Whitings FriedIngredients:

Garlic Kale:
2 large bunches (about 500g) kale, stems trimmed*
½ cup unsalted butter (1 stick)
3 tablespoons extra virgin olive oil
4 garlic cloves, finely chopped
½ teaspoon chili flakes

Whiting Fillets:
⅔ cup olive oil
½ cup flour
½ teaspoon salt
½ teaspoon white pepper
16 (about 1.1 kg) whiting fillets, skin off

Beurre Blanc:
½ cup dry white wine
½ cup white wine vinegar
2 shallots, thinly sliced
2 tablespoons lemon juice, plus extra wedges to serve
1 ¾ cup chilled unsalted butter, cubed (just under 4 sticks)
salt and white pepper, to taste

* Click here to learn about cleaning kale.

Directions:

For the beurre blanc, bring wine and vinegar to the boil in a saucepan. Add the shallots, and season with salt and white pepper and season. Reduce heat to low and cook for 6-8 minutes until most of the liquid has evaporated (about 3 tablespoons liquid should remain). Stir in 1 tablespoon of lemon juice. Strain and return to a clean saucepan over medium heat for 30 seconds to warm. Reduce heat to low. Add butter, a piece at a time, whisking constantly so it melts before more is added. Remove from heat and whisk in remaining tablespoon of lemon juice. Season to taste, set aside and keep warm.

Meanwhile, blanch kale in a pan of salted boiling water for 5 minutes or until just tender. Drain. Heat butter and extra virgin olive oil in a pan over medium-high heat. Add garlic and chili, then cook, stirring, for 1 minute or until fragrant. Add kale, season and toss to coat. Cook for a further 10 minutes until tender.

To prepare the fillets, in a small bowl mix together the flour, salt and pepper. Heat the olive oil in a pan over medium-high heat. Coat the fillets with the seasoned flour, and shake each fillet to remove any extra coating. Cook the fish in the hot oil for 2-3 minutes each side until golden.

To serve, divide the kale and fish among plates, and spoon the beurre blanc over the fish and serve with lemon wedges.

Potage à la Julienne (Julienne Soup)

What gives this soup it’s name is the way all of the vegetables are sliced in it. They are all done up “Julienne Style” or in thin matchstick pieces. Back in Victoria’s time, this was all done by hand, but if you have a food processor, it will definitely help with the cutting. For those of you that get a kick out of this kinda thing (like I do), I found an old recipe for this soup that was published during the time. I hope you find my modernized version a little easier to make 🙂

Potage a la JulienneVegetable Soup Julienne
Serves 6-8 people

4 carrots (if you are able to get them use a purple carrot as well, it looks amazing)
4 turnips
2 celery stalks
4 red cabbage leaves*
4 green cabbage leaves*
6 stalks of chard*
4 leeks*
4 spring onions*
12 French green beans
2 litre vegetable or chicken stock
4 tablespoons margarine
salt, pepper to taste
Few sprigs of tarragon or marjoram*
1 clove of garlic, grated into a paste
2 cups cold water and a squeeze of lemon juice

* Click here to learn how to clean these vegetables and herbs.

Once all your vegetables are cut into thin batons, add the red and green cabbage, the chard, and beans to the cold water with lemon juice.

In a large soup pot, melt the margarine over a low heat until it is just foaming. Add the carrots, turnips, leaks and onions and garlic paste. Sauté in the margarine for about four minutes, or until tender.

Strain the water from the soaked vegetables, and add them to the pot, letting them sauté for a minute or two, then add the vegetable or chicken stock. Let the soup gently simmer for 15 – 20 minutes. Add half of the tarragon or marjoram, and a squeeze of lemon juice, then let simmer for 5 more minutes.

Taste and add salt, pepper as desired, adding the last of the herbs just before serving.

Easy Barbecue Chicken

BBQ ChickenI got this recipe from a family friend and neighbour, Stella Katz, and it is quite the winner! Easy and delicious, you’ll make it over and over again! This recipe will feed 4-6 people.

Ingredients:

1 chicken, divided (you could also use breasts, or what ever cut your family prefers)
8 sprigs of flat leaf parsley, chopped*
2+ cloves of garlic, minced (depends how garlicky you want it)
1 ½ lemons, juiced
3-4 tablespoons soy sauce
3-4 tablespoons honey

* Click here to learn how to clean parsley.

Instructions:

Combine ingredients together in a extra large zip-loc bag to create a marinade. Add the chicken pieces to the bag, and let marinate for up to 24 hours. To cook, grill chicken on a BBQ or indoor grill, until the juices run clear. This dish can also be baked in a 350 degree oven, for 30 to 45 minutes.

Mango Dessert Risotto

Mango RisottoThis rice dessert is great served warm or cooled, and can be made with flavours other than mango. Just swap out the diced mango and juice and substitute with peaches, or cherries or raspberries. The possibilities are endless and will most definitely impress! If you find that your fruit is not sweet enough, you can always add a bit a sugar. If it’s too sweet, you can cut it with a dash of lemon juice. This recipe will serve 6 for dessert.

Ingredients:

1 cup Arborio rice
3 cups water
3 cups mango nectar or juice
¼ teaspoon nutmeg
1 teaspoon cinnamon
2 cups of fresh mango, diced
optional garnishes: toasted coconut, dried fruit, nuts or mint

Directions:

Heat water, mango nectar, nutmeg and cinnamon in a sauce pan to simmer. In another large saucepan, set on medium/high heat, measure out 1 cup Arborio rice and add one cup of the hot water/mango mixture, stirring constantly until all the liquid is absorbed. Continue adding the water/mango mixture one cup at a time until all the liquid is used and rice is tender. (If texture is too firm, add ½ cup additional water.) The rice should take about 25 minutes to cook, and still have some sauce left. Fold in the diced mango. Garnish with toasted coconut, nuts, dried fruit or mint.

Lemony Almond Macaroons

Lemony Almond MacaroonsAdmittedly, these are not Manischewitz macaroons, but I think you’ll forgive me. That, and those that don’t like the store bought kind, may in fact like these type instead! This recipe will make 30-35 macaroons and can be used as a base for other flavours. Just leave out the lemon and add cocoa for chocolate almond ones! The possibilities for the creative cook are endless!

Ingredients:

1 ½ cups shredded coconut flakes
1 ½ cups blanched skinless almond slivers
¾ cup granulated sugar
1 tablespoon fresh lemon juice
1 teaspoon lemon zest
1 teaspoon almond extract
½ teaspoon vanilla
2 large egg whites
Pinch of salt

Directions:

Preheat your oven to 325 degrees F. In this recipe, you can use either grated fresh coconut or dried coconut flakes. If using dried coconut, rehydrate it by pouring it into a bowl and covering it with warm water. Let the coconut soak for 5 minutes, then drain. Squeeze all the excess liquid out firmly with your fingers. Proceed with recipe. If using fresh coconut, no need to prep it– simply proceed with recipe.

Place almond slivers and coconut in a food processor, pulse into fine crumbs. Add the sugar, lemon zest, lemon juice, almond extract, vanilla, egg and salt to the food processor. Process for about 1 minute until the mixture becomes a sticky mixture of fine crumbles. Line a baking sheet with parchment paper or a silpat. Place rounded tablespoonfuls of the coconut mixture onto the baking sheet, evenly spaced, forming the mounds into haystack-like shapes.

Place the macaroons in the oven and let them bake for 30-40 minutes, till the tops of the haystacks turn golden brown. Remove the macaroons from the oven and allow to cool directly on the baking sheet. Do not try to remove them before they’ll cool; when hot, they are delicate and prone to crumbling. They become firmer as they cool.

When cooled completely, gently pull them from the baking sheet. The bottoms should be golden brown. Store macaroons in a sealed, airtight plastic container. When fresh from the oven, the macaroons will be crisp on the outside, soft inside. They become softer over time when stored in a sealed container.

Matzo Baklava

Matzo BaklavaThis dessert just gets better with time. I would always plan on serving it the next day, or even the day after that, as the longer it sits, the longer the matzo has a chance to soak up the sweet lemony syrup. This recipe will make 9 to 16 squares (depends how small you slice it).

Ingredients:

6 sheets matzo

For syrup:
1 cup water
2 cups sugar
3 tablespoons fresh lemon juice
1 tablespoon honey

For assembly:
1 cup walnuts, chopped
1 cup shelled raw unsalted natural pistachios, chopped
1 cup packed brown sugar
½ teaspoon ground cinnamon
½ teaspoon ground cardamom
½ cup (1 stick) unsalted margarine or butter, melted

Directions:

Briefly pass each sheet of matzo under cold running water until wet on all sides. Layer sheets between damp paper towels and let stand until somewhat pliable but not soggy or falling apart, about 2 hours. While matzo is softening, make syrup.

In small saucepan over moderately high heat, stir together the water and sugar. Bring to boil, then lower heat to moderate and cook, uncovered, until syrupy and thick, about 15 to 20 minutes. Stir in lemon juice and honey and simmer 1 minute. Remove from heat and let cool, then chill until ready to use.

To Assemble the Dessert:

Preheat oven to 350°F. In large bowl, stir together walnuts, pistachios, brown sugar, cinnamon, and cardamom. Separate out ⅙ of nut mixture and reserve for topping cooked baklava.

Transfer 1 sheet of the prepared matzo to the counter. Press a rolling pin once over the sheet from one end to other to flatten. Rotate 90 degrees and repeat. Using a pastry brush, grease the bottom and sides of an 8-inch square pan with the melted butter/margarine. Lay one sheet of flattened matzo on the bottom of the pan, and then spread with more melted butter/margarine. Sprinkle the matzo with ⅕ of unreserved nut mixture. Roll out second sheet of matzo and transfer to pan. Brush with margarine and sprinkle with nut mixture. Repeat with remaining matzo sheets and remaining nut mixture, ending with matzo sheet brushed with margarine on top.

Bake until golden, about 25 minutes. Keeping the baklava in the pan, place the pan on a cooling rack so that it can cool all around, and immediately pour the chilled syrup over. It may seem like a lot of syrup, but the matzo will absorb it all. Sprinkle with reserved nut mixture. Let cool, then cover and let stand at least 8 hours and up to 3 days. (Do not chill.) Cut into small squares or diamonds and serve.

Sweet-and-Sour Celery

Sweet and Sour CeleryThis is a nice, easy side dish that gives a little sweet and a little sour to balance out the flavours. This recipe will serve 8 people.

Ingredients:

¾ cup water
¼ cup fresh lemon juice
3 tablespoons olive oil
3 tablespoons mild honey
¾ teaspoon salt
½ teaspoon pepper
4 lbs celery, cut into 2-inch pieces, reserving about 1 cup inner celery leaves* (2 to 3 bunches, any dark green outer ribs peeled)
¼ cup finely chopped flat leaf parsley*

* Click here to learn how to properly clean these ingredients.

Directions:

Cut a round of parchment paper to fit just inside a wide heavy 6-to 8-quarts pot, then set round aside. Simmer water, lemon juice, oil, honey, salt, and pepper in pot, stirring, until honey has dissolved. Stir in celery (but not leaves) and cover with parchment round. Simmer until tender and liquid is reduced to about ¼ cup, 35 to 40 minutes. Meanwhile, coarsely chop reserved leaves. Serve celery sprinkled with celery leaves and parsley.

Fish Cakes with Citrus “Tartar” Sauce

Citrus Fish Cakes

This recipe will make fish cakes for a crowd, and is a nice alternative to traditional gefilte fish. The citrus in this recipe lightens up the dish, taking away from the fried aspect of it, and would make it a great idea for a lunch meal! Before you start wondering where you’re going to get such small amounts of freshly squeezed juices, simply use the lemon and orange that you just zested!

Ingredients:

Sauce:
1 cup mayonnaise
4 teaspoons finely grated lemon zest (from 2 lemons)*
1 tablespoon finely grated orange zest (from 1 orange)*
1 tablespoon fresh lemon juice
1 tablespoon freshly squeezed orange juice
¼ teaspoon salt
Pinch sugar
Pinch cayenne

Fish Cakes:
2 pounds carp (or perch or bass) fillets, skinned and cut into 2-inch pieces
1 medium onion, finely chopped
2 tablespoons chopped parsley**
1 tablespoon mayonnaise
1 egg, beaten
2 tablespoons fresh lemon juice
2 tablespoons freshly squeezed orange juice
⅓ cup matzoh meal
1 teaspoon salt
¼ teaspoon freshly ground black pepper
½ cup or more oil (for frying)
1 tablespoon sea salt

* Click here to see my tips on zesting citrus.
** Click here to see how to properly clean fresh parsley.

Directions:

To make the sauce:
In medium bowl, stir together all ingredients. Cover and chill.

To make the fish cakes:
Line large baking sheet with waxed paper. Working in 2 batches, in food processor pulse the fish until coarsely ground (do not purée to paste). Transfer to large bowl and add onion, parsley, mayonnaise, egg, lemon juice, and orange juice. Mix gently until well blended, then add matzoh meal, salt, and pepper and mix gently until incorporated.

Using wet hands, roll mixture into 1 ¼ inch-diameter balls and press into ½ inch-thick patties. Arrange on baking sheet with additional waxed paper between each layer of patties. Cover and refrigerate at least 1 hour and up to 4 hours.

In large heavy skillet over high heat, heat ¼ inch oil. Working in batches of 5 and adding more oil as needed, fry patties until brown, about 2 to 3 minutes per side. Drain on paper towels and sprinkle with sea salt while still hot. Serve warm with sauce.

Hamentashen

HamentashenThere are a million different flavours out there for Hamentashen! You can go old fashioned with prune or poppy seed, traditional with jam, or try some new modern twists! Below you’ll find a basic dough recipe, and then some new fillings to try this year! I hope you like them!

Ingredients:

3 cups flour
2 eggs
½ cup sugar
¾ cup margarine
¼ teaspoon salt
3 teaspoons baking powder
Filling of choice (See below for some options!)
egg wash (egg + water)

Instructions:

Sift together the baking powder, flour, sugar and salt. Cut in the margarine. Add well beaten eggs and mix together to form a soft dough. Roll out on a floured board to ¼” thickness. Cut with a large, round cookie cutter. Put a spoonful of desired filling in centre, and pinch together to form triangular pocket. Brush with an egg wash, put on a well-greased pan. Bake for 12 to 15 minutes at 400 degrees.

Poppy Seed Filling:

Ingredients:
¾ cup poppy seeds
2 tablespoons margarine
½ cup coconut milk
2 tablespoons honey
6 tablespoons sugar
1 egg

Directions:
Beat the egg in a bowl and set aside. Melt the margarine in a small saucepan. Whisk in the coconut milk, sugar and honey and simmer over a low flame until the sugar is melted. Pour half the hot mixture into a cup. Very slowly drizzle the hot mixture into the beaten egg, whisking constantly. Slowly pour the egg mixture back into the saucepan, whisking constantly. Simmer the mixture for 3-4 minutes until it thickens. Remove from fire. Whisk in the poppy seeds and refrigerate until fully cooled before using.

Fresh Cranberry Filling:

Ingredients:
1 (12 oz.) package fresh cranberries
1 ¾ cup white granulated sugar
1 ¼ water
Zest of one orange

Directions:
Bring water, sugar, and orange zest to a boil and continue to boil for about 10 minutes, until mixture is syrup–like. Add cranberries and cook for an additional 5 minutes, or until berries pop. Remove from heat. Pour into bowl and refrigerate overnight or until chilled.

Apple Pie Filling:

Ingredients:
2 apples, very finely diced
6 tablespoons sugar
2 tablespoons flour
1 teaspoon cinnamon
1 teaspoon nutmeg
2 tablespoons lemon juice

Directions:
Peel and dice the apples very finely. Mix in the sugar, flour, lemon juice, cinnamon and nutmeg. Toss until apples are fully coated.

Coffee Cake Filling:

Ingredients:
½ cup packed brown sugar
1 teaspoon ground cinnamon
1 cup finely chopped walnuts, pecans or cashews
2 tablespoons melted margarine
1 to 2 tablespoons apple butter

Directions:
Mix the sugar, cinnamon and nuts together. Slowly drizzle in the margarine in, and then toss to mix with the apple butter. You may find it easier to blend in the butter if you microwave it first for about 15 seconds.

Pecan Pie Filling:

Ingredients:
¼ cup pure maple syrup
¼ cup almond milk
Pinch salt
1 tablespoon cornstarch
¾ cup pecan pieces
½ teaspoon vanilla extract

Directions:
Whisk together the maple syrup, almond milk, salt, and cornstarch in a medium-sized saucepan over medium-low heat. Keep stirring continuously with a whisk until the mixture boils and thickens. Once boiling, turn off the heat and stir-in pecan pieces and vanilla. Allow to fully cool.

Lemon Bar Filling:

Ingredients:
½ cup arrowroot or tapioca starch
½ teaspoon baking powder
¼ teaspoon baking soda
4 lemons, juiced (just under 1 cup juice)
zest of 1 lemon
4 eggs
¾ cup honey
¼ cup sugar
¼ cup maple syrup
Powdered sugar for dusting

Directions:
Combine arrowroot or tapioca, baking powder and baking soda in a medium bowl. In another bowl, combine eggs, lemon juice, lemon zest, honey, palm sugar, and maple syrup. Whisk wet ingredients into dry until dry ingredients are completely dissolved. Pour mixture into a medium saucepan on low-medium heat, and whisk continuously for 8-10 minutes until a thick custard forms. Be very careful to continue whisking on a lower flame or the eggs might scramble. Allow to completely cool.