The Other Boleyn Cake

I lost my head over this cake.  Fortunately, my loss was merely figurative, whereas the inspiration for the cake’s name literally lost hers. 

It is rumored that Henry VIII named a particular cake containing almonds the “Maids of Honour Cake” after seeing Anne Boleyn and her ladies-in-waiting eating them.  Henry became so fond of these cakes that the recipe was locked away in a chest in the Richmond Palace.  During the 18^th Century, the recipe was obtained by a Richmond bakery which thereafter made the cakes available to the public.  Today the cakes are frequently used at teas and as wedding favors.  They can still be found at: http://www.theoriginalmaidsofhonour.co.uk/about/. 

http://www.ehow.com/how_2309060_bake-maids-honor.html

Since the original recipe for the “Maids of Honour Cakes” seems to be under lock and key, there are many variations to it – including one from Emeril.   The following recipe is courtesy of Cooks Illustrated/America’s Test Kitchens for whom I am a recipe tester. 

The combination of almond and lemon is much used in baking as almonds help smooth the lemon’s sharpness in cakes and tarts.  There are two different flavors to almond – bitter and sweet.  The bitter almond has hints of mild, milky grass when raw, and when roasted a richer flavor with a slight toffee-popcorn flavor.  The bitter almond is what you taste in extract, essence and Amaretto.  Sweet almond has a soft, rounded flavor that makes them highly compatible with other ingredients.  Almond is used also to boost the flavor of other nuts, so if you think you taste almond in your pistachio ice cream you are probably right. 

Here is an updated version of what I will call “Ladies Who Lunch Cake”.  It is moist and light, with rich almond flavors.  The topping has a delightful surprise of citrus and delicate crunch.  Serve with a little Champagne and this may become one of your most requested recipes.

Ladies Who Lunch Cake – America’s Test Kitchens

Serves 8-10

1½ cups plus  cup blanched sliced almonds, toasted

¾ cup (3¾ ounces) all-purpose flour

¾ teaspoon salt

¼ teaspoon baking powder

⅛ teaspoon baking soda

4 large eggs

1¼ cups (8¾ ounces) plus 2 tablespoons sugar

1 tablespoon plus ½ teaspoon grated lemon zest (2 lemons)

¾ teaspoon almond extract

5 tablespoons unsalted butter, melted

⅓ cup vegetable oil

Preheat the oven to 300 degrees. 

Grease and flour one 9-inch round cake pan, line bottom with parchment paper.

Place almonds, flour, salt, baking powder, and baking soda in food processor or Vitamix and pulse until almonds are finely ground, 5 to 10 pulses.  Transfer the almond-flour mixture to a bowl.

Place eggs, 1¼ cup sugar, 1 tablespoon lemon zest, and extract in the now empty food processor or Vitamix and process for 2 minutes (go smoothly up to 5 on the Vitamix).  While the food processor or Vitamix is running, add the butter and then add the vegetable oil in a steady stream.  Once processing is finished, add the almond-flour mixture and pulse 4 or 5 times until the mixture is fully combined.  Transfer the resulting batter to the prepared pan.

Using fingers, combine in a bowl the remaining 2 tablespoons of sugar and remaining ½ teaspoon of lemon zest until fragrant (approximately 5-10 seconds).  Sprinkle this sugar mixture evenly on top of unbaked cake batter and then sprinkle on the remaining ⅓ cup almonds.

Bake approximately 55 to 65 minutes, until center of cake is set and bounces back when gently pressed and toothpick inserted in the center comes out clean.  Pan should be rotated 180 degrees after 40 minutes.  Transfer pan to the wire rack and let cool for 10 minutes.  After 10 minutes, run a paring knife around the sides of pan to loosen.  Remove cake from pan, remove and discard the parchment, and let cake cool completely on the rack for approximately 2 hours.  Cut into wedges and serve.

Lazy Day Strawberry-Tomato Soup Shooters

For most Americans, the 4^th of July means friends and family milling about the sweltering backyard while the BBQ chef stands weepy-eyed, beer in one hand and tongs in the other, peering through the smoke at a grill full of charring animal parts and by-products.  Here is a quick and easy way to add some interest and zest to this most iconic holiday.   

I love recipes where no cooking is involved, preparation can be done the day before, presentation is simple, and clean-up is quick and easy.  A Strawberry-Tomato Soup Shooter meets all these conditions.  There is no cooking involved;  it is served chilled and benefits from an additional day’s maceration; ; it is properly served in shot glasses, but bistro wine glasses or soup bowls are acceptable; and clean-up is a breeze.  Serve this and watch your guests’ smile with pleasure at your culinary ingenuity. 

Strawberry-Tomato Soup Shooters

Prep time 10 minutes

Serves 15 shooters/or six first course starters

1 cup diced canned tomatoes, including liquid

2 Tablespoons tomato paste

½ pint fresh strawberries hulled (stems removed)

2 Tablespoons fresh basil leaves, firmly packed

1 cup diced watermelon

¼ inch wedge of peeled, sweet onion (can omit if you don’t like onion)

1 small peeled garlic clove

1 Tablespoon packed brown sugar

1 Tablespoon white balsamic vinegar (can get at Cost Plus very reasonably)

¼ teaspoon kosher salt

¼ cup chilled white wine (use a wine you would drink)

 Place tomatoes, tomato paste, strawberries, basil leaves, watermelon,  onion, garlic, brown sugar, white balsamic vinegar, and salt into blender or Vitamix and secure lid.

Start at lower speed and gradually increase speed to medium or 5 on the Vitamix, blend for approximately 10 seconds until smooth.  Turn machine off.

 Add wine and start at low speed (two on the Vitamix) and blend for approximately 3 seconds.

Can be served immediately or chilled up to one day for maximum refreshment in hot summer months.

To serve – 15 2-oz glasses

To garnish – small basil leaves and/or wedges of small strawberries or grape tomatoes if desired

My Cherry Amour

The Fourth of July is fast approaching, so what better way to celebrate France’s vital contribution to our independence from England than by consuming copious quantities of Cherry Clafoutis. While I am not certain George Washington ever enjoyed this dessert concoction, my sous chef and I do so regularly, particularly during summer.

 This dessert is lusciously light, can be prepared ahead of time, and is sure to be a crowd pleaser. The cherries have wonderful notes of tangy sweet--sourness and hints of tobacco and tannic tea that match well with the sweet, buttery flavor and whiffs of cocoa found in the hazelnut. Cherry pits and bitter almonds form a compound that is second only to vanilla as the most popular flavor molecule in the United States’ flavor and fragrance industry. So feel free to substitute almonds as an alternative. In France, Cherry Clafoutis is served with the pits in the cherries so the cherries do not stain the batter. This could make for some dangerous eating, so I recommend removing the pits from the cherries unless you are an expert at the Heimlich maneuver or a dentist in need of patients. And if you insist on going French, don’t forget a bowl for the pits! Your guests will appreciate your thoughtfulness when they are trying to figure out where to discreetly dispose of the pits.

 This dessert has become one of our house favorites, and is sous chef-approved to serve to guests.


Cherry Clafoutis

 4 eggs
¾ cup of sugar
Pinch of salt
Scant ½ cup ground hazelnuts (can substitute almonds or pistachios)
2 Tbs all-purpose flour

3 ½ Tbs mascarpone cheese*
3 ½ Tbs sour cream*
 7 Tbs Buttermilk (or regular milk)
12 oz. pitted fresh cherries

 *can use crème fraiche as a substitute
Preheat the oven to 350 degrees. 

Butter and flour 6-8 ramekins or one 7 ½ by 4 inch baking dish or pan.

Place cherries evenly across bottom of the prepared ramekins or dish.

Whisk the eggs with sugar and salt until pale yellow and thick. Sift and fold in the ground nuts and flour, then stir in the mascarpone cheese and sour cream (or crème fraiche). Make sure the ingredients are well mixed. 

Pour or ladle the batter over the cherries, place the ramekins or dish on a baking tray, and bake for 30-40 minutes until golden brown.

Served warm or cold, this dessert goes well with a dollop of cream, crème fraiche, or ice cream and a garnish of chopped fresh cherries.

Happy Tails to You

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The Last Capon

Our last meal together was a capon.  During the holidays, we like to make a few singular repasts, things you don’t have every day (such as truffles) or which are part of traditional holiday meals.  Capon is an Italian holiday specialty that I was eagerly looking forward to making.  Last year, I prepared Bleu Chickens that Sasha went nuts for – she watched the oven for the entire roasting cycle-- and I expected the same enthusiastic response when I ordered an eight pound capon from D’Artagnan.  But our little Sasha had become a very finicky eater of late. She began rejecting standard fare for more urbane platings.  We first thought this was because her ever-sophisticated palate had become even more discerning, which may have been partly the case, but the hard reality was the cancer had spread.  However, it was easier to live in a Fantasyland and imagine she was secretly working for the Michelin Guide or Peter Mayle, rating the food her masters’ provided, and giving anywhere from four paws up to no paws at all. 

The produce at Chino Farms accompanied our  holiday dinner

The last few months were about our little girl, and treasuring every moment we had with her.  When we cooked, we did so to please her, to find things she enjoyed and would eat, and to create some special memories for our little family of three.  Cooking for blogging purposes wasn’t important.  But let’s get back to the Last Capon.

 A capon is a rooster that has been castrated – not a very romantic description, but factual, and something I occasionally wish upon my sous chef.  Due to castration, the bird lacks a bit of sex hormones, making it  milder tempered and easier to handle.  Because of this hormonal imbalance, and by not aggressively playing the role of Chief Rooster, the meat becomes more tender and fatty, resulting in a less gamy taste than the typical rooster or hen.  Since a capon is larger than a chicken but smaller than a turkey, with supple, moist breast meat, it is the perfect alternative when you are craving turkey but are a small family and don’t want the leftovers for the next week.  This is a special meal, the kind you savor, and memories are made from.  Not special in the fancy pants, show off sort of way, but the made from love kind.  When our Sasha went to Doggie Heaven on Christmas Eve, we hope she took with her thoughts of a scrumptious Last Capon

The Last Capon – Adapted from Golden Oven Roasted Capon, Tyler Florence

Prep Time – 50 Minutes

Cooking Time – 2 hours 20 minutes

Serves 8

Ingredients

1 whole (8 pound) capon

Salt and freshly ground black pepper, to taste

1/4 pound unsalted butter, softened (this is to rub the capon with herb/butter mix – so don’t melt)

2 lemons, cut in half, plus 2 tablespoons lemon juice (Meyer lemons work well)

1/4 cup fresh chopped herbs, such as tarragon, thyme, rosemary or savory (can use dried if needed)

A large handful of fresh, whole herbs, such as tarragon leaves, thyme and savory sprigs (if you can’t use fresh herbs, then substitute dried in a an amount you deem appropriate)

1 onion, cut in half (don’t dice, splice or julienne – just cut in half)

4 garlic cloves, smashed (again, no fancy knife skills required)

2 cups water

1/4 cup sherry

Directions

Preheat oven to 450 degrees F. Remove the neck and giblets from the cavity and rinse the capon under cold water, inside and out. Pat dry thoroughly with paper towels. Season the body and cavity of the capon generously with salt and pepper. In a small bowl, mix together the butter, lemon juice and chopped herbs. Rub the herbed butter all over the capon. Put the lemon halves, onion, garlic and whole herbs inside the bird. Tie the legs together with kitchen twine to help hold its shape.  (Note:  some capons have a bib of skin that will hold the legs together when placed in bib.)

Place the capon, breast side down, on a V-rack in a roasting pan. When the capon is cooked on a rack, it  helps make its skin crisp and keeps it from sticking to the bottom of the pan. Pour water into the roasting pan; this helps prevent the fat drippings from burning and smoking.

Roast the capon for about 20 minutes, then carefully turn the bird over breast side up. To do this, take the pan out of the oven, close the oven door to maintain the temperature, and rotate the capon while the pan sits on the counter. Baste the capon all over with the pan drippings. Turn the heat down to 375 degrees F and return the pan to the oven. Continue to roast until an instant-read thermometer inserted into the thickest part of the thigh reads 165 degrees to 170 degrees F, count on this taking about 2 hours. Remove the capon to a platter, cover with foil and let stand for 15 minutes so the juices settle back into the meat before carving.

Meanwhile, pour the drippings from the roasting pan into a gravy separator or measuring cup to let the fat rise to the top. Skim and discard the fat and then return the pan juices back to the roasting pan. Place the roasting pan on top of the stove over medium heat. Add the sherry and deglaze, scraping up the browned bits from the bottom of the pan. Season with salt and pepper, and serve with the capon. (If you are not a gravy fan, like sous chef, skip the gravy and just dig into the bird.)

The rainbow the morning we lost Sasha - I guess it was waiting for her at the end of it

The Summer Shack Classic Maine Lobster Roll

The Summer Shack Lobster Roll

It may not be a po’boy but it sure can make you one in a hurry unless you take advantage of a local market’s special like we did.  My sous chef pounced when Jensen’s offered uncooked lobster tails for a mere pittance.  He loves crustaceans of all kinds and attacks them with unmitigated gusto, although with far more refinement than Jennifer Beal in Flashdance.  So when he proffered his treasure with the challenge to “make something good,” I needed my “A” game.  One does not waste lobster no matter the price.

Luscious little lobster tails

Fortunately, I came up with  a great dish that both met the challenge and allowed me to take a little culinary “stay-cation” to Maine.  The Summer Shack Classic Maine Lobster Roll is a true delight and worth the splurge!  It is a lusciously creamy cold lobster salad stuffed into a light, buttery roll.  Add  lettuce and some potato chips and you can almost hear the pounding surf and smell the sweet, salt air.  And the best thing about this stay-cation  is it doesn’t set you back for airfare, hotel and all those gifts you need to bring back for those you left behind.

The start of lobster salad

A few quick notes.  Make the lobster salad first for it needs at least 30 minutes resting time.  If you can’t find New England Style hot dog buns, a longer roll with a split in the top can be used.  Just make sure whatever roll you use is light and airy and wide enough to hold the lobster salad.  Dorie Greenspan’s Café Style Carrot Salad was a refreshing accompaniment to the lobster roll.

Everything looks better with lobster

Classic Maine Lobster Roll

The Summer Shack Cookbook, Page 278

4 New England Style Hot Dog Buns

4 Tablespoons Unsalted Butter, Softened

4 Boston or Bibb Lettuce Leaves, Washed and Dried

Lobster Salad (recipe below)

Potato Chips

Heat a 10-inch skillet (or tostapane)  over medium heat.  Brush the sides of the buns with butter and place the buttered buns in the hot skillet (or on tostapane) and toast until golden.  Turn and cook other side.  (I split my rolls open and buttered/toasted the inside for a little extra buttery crispness.)

Open the buns, add lettuce  and top with the lobster salad.  Serve with potato chips.

Toasting the rolls on the "tostapane" 

Buttery, crisp roll ready for lobster

Lobster Salad

Makes 2 Cups

1 Pound Cooked Lobster Meat (I used lobster tails for ease of cooking and freezing until needed)

1 Small to Medium Cucumber – Peeled, Seeded, and Diced

½ cup Hellman’s or other quality Mayonnaise

2-3 Small Scallions

Freshly Ground Pepper

Sea Salt if needed

Cook and cool the lobsters and then remove the meat.  I love my seafood scissors for it makes this task a breeze, especially when working with lobster tails or the whole lobster.  Cut the lobster meat into chunks, preferably in the ½ inch size. 

Place the diced cucumber in a colander and let stand for about 5 minutes to drain any leftover liquid. 

Combine the lobster, cucumber, mayonnaise and scallions in a bowl.  Season with pepper to taste.  If you prefer a little salt, add to the mix but it’s not needed.  Cover with plastic wrap and chill for 30 minutes or more.  Can be made up to 4 hours ahead.

Lobster Roll Heaven

Black Summer Truffle Salad

The little black truffle season is finally here.  While most of the country is regaling in garden fresh vegetables and fruit, we have found one of the most spectacular ways to celebrate the freshness of the season with these black beauties – Italian Black Summer Truffles!

Black summer truffles are still a luxury, but are much more in the realm of splurging on as they are the “economy” truffle.  Think of it as the “Tiffany’s” of Truffle compared to the ever so coveted Alba truffles, which could be classified as the “Cartier or Harry Winston’s” of truffles.  This truffle splurge is “date night” worthy, and will last the entire week.  Truffles stuffed in chicken, garnishing pasta, salad, eggs – you name it you can truffle it!

Just like the little black dress, a simple salad can be dressed up with the addition of truffles.  This salad is an exquisite surprise when entertaining as a starter, or if it’s just the two of you it makes a wonderful summer light dinner.  The sweetness of the heirloom tomatoes and figs is offset by the salty flavor of the prosciutto.  The earthy truffle creates a perfect balance in flavors.  Enjoy the explosion of flavor and the season!

Black Summer Truffle Salad

Serves 2 as main course or 4 as a starter

2 heads baby red oak lettuce

2 heads baby green leaf lettuce

1 medium Brandywine tomato

4 small green figs

2 slices of prosciutto

½ freshly shaved summer black truffle

Freshly ground lemon pepper

Fleur del sel

Peach Champagne Vinegar

Extra Virgin Olive Oil

Break baby red and green lettuce into pieces in a salad bowl and lightly salt.   Cut tomato and green figs into small wedges and place on top of salad greens.  Tear two slices of prosciutto into small pieces and place in bowl.  Grind lemon pepper over items in salad bowl.  Toss with hands.  Sprinkle Peach Champagne Vinegar and Extra Virgin Olive Oil lightly over mix and toss lightly with hands.