let them eat cake: a recipe book

8/8/2019 Let Them Eat Cake: a Recipe Book

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Let Them Eat Cake


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Dedication

Thank you to MHCI 2010 -- the Best Class Ever for keep-ing me (in)sane this fall.

Thank you to Randy for giving me the skills to make thisbook happen. Im hoping all that attention to grid, type,and color pays off!

More thanks to Mark and Anna, who helped me come up with this amazing theme.

And lastly thanks to Creative Commons, who have enabledthis act of eye candy.


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Let Them Eat Cake

An eaters guide to luxury desserts.

Compiled by Amy Lew


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Contents Third Estate 8 Brplttar 10Kheer 12Blueberry Pie 14

Second Estate Cinnamon Coffee Cake 18Citrus Pie Bar 20Ultimate Chocolate Dream Cake 23

First Estate Tiramisu 26Oeufs la neige 28Ice Cream with Macerated Strawberries 30The Best Fudge Brownies 32


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Let them eat cake is the traditional translation of theFrench phrase quils mangent de la brioche, which wassupposedly spoken by a French princess upon learningthat the peasants had no bread.

In antiquity, sweet food treats were rare and were mostlyobtainable by the rich or for special occasions.

Desserts traditionally end a meal so as to leave the palatefeeling sweetly refreshed. The very name derives from theFrench desservir , meaning to clear the table. Cakes,pies, and ice creams are just a few of the many table-clear-

ing favorites.

While Marie-Antoinette never actually said, Let them eatcake, this book takes inspiration from her and the FrenchRevolution, dividing the desserts by Estate. Feel free to

work your way up from the common to the truly exquisite.Bon Appetit!


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Third Estate

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Common foods that may have been enjoyed by the ThirdEstate are made from accessible and inexpensive ingredi-ents. These recipes are passed down through generations.They are often prized as ethnic dishes or comfort foods,and tend to take advantage of seasonal produce. Theyremind us of home, which is the source of their richness.

Brplttar are small, Swedish pancakes, which cometogether quickly and with few ingredients. Theyre a lightand tasty dessert that is good on the go.

Kheer is an essential and is a traditional South Asian staple.

It is a sweet rice pudding, which can be served as part of alarger meal or on its own.

Blueberry pie is a classic American dish, and the historyof pie in general goes back as far as the 14th century.Blueberry pie is a tasty alternative to its more ubiquitous,apple-filled cousin.


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Third Estate


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Brplttar

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Brplttar

1 egg5 teaspoons sugar1 c flour

c milk1 tsp baking powder c frozen berriesbutter for frying

Instructions

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3 Melt the butter in a frying pan on low heat. Use atablespoon to make small pancakes, about threeat a time. Flip pancakes when they are lightly

browned on each side.

Thaw berries then add to batter. Mix until well-combined. A few lumps in the batter are okay.

Combine egg, sugar, flour, milk and bakingpowder in a medium-sized bowl. Mix into a smoothbatter with a whisk.

Ingredients

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Kheer

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3-4 c whole milk1-2 c water1 c basmati rice1 c condensed milk c sugar1 tbsp dry roasted cashew nut pieces1 tsp finely powdered elaichi

cardamom seedsa few strands saffron (optional)

Ingredients Instructions

1 Dilute the whole milk with the water. The ratio of

water to milk will determine the thickness of thefinished kheer.

2Boil the rice in the diluted whole milk until the riceis cooked. Be sure to stir frequently to prevent themixture from burning.

3 Add the condensed milk to the cooked rice, along with sugar, raisins and nuts.

4 Stir until the sugar dissolves completely and themixture thickens.

5 Add the cardamom and serve hot. Optionally, givethe flavor of the east by sprinkling a few strands of

saffron on top.

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Blueberry Pie

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For pie crust:1 c all-purpose flour c butter tsp salt c ice water

For pie filling:5 c fresh blueberries3 tbsp quick cooking tapioca1 c sugar

c water2 tbsp butter


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Put flour, butter, and salt into a Cuisinart bowl, withthe metal blades in place. Pulse the processorfor 10 to 20 seconds until the mixture looks like acoarse meal.

While the processor is running, add the waterthrough the feed tube of the Cuisinart. When thedough begins to form a ball, stop the processor.

Remove the ball from the Cuisinart and place onto waxed paper. Make it into two flattened disks. Linea pie dish with one of the pie crusts.

Rinse and remove the stems of the freshblueberries and mix with quick cooking tapioca,sugar, and c water.

Stir the mixture, then let it stand for about15 minutes. Put the mixture into the unbaked pieshell, topping with butter, cut into pieces.

Cover the pie with the top crust and prick with afork to let out the steam. Seal the top and the

bottom, rolling the edges together.

Bake at 450 Fahrenheit for about 10 minutes, thenreduce the heat to 350 for about 45 minutes more.Remove from oven and cool.

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Unlike a peasant or bourgeois cuisine, in which bold,earthy tastes and textures are allowable and even desir-able, grande cuisine aims at a mellow harmony and anappearance of artfulness and order. Grande desserts of theSecond Estate are no exception.

Cinnamon Coffee Cake is a luxurious breakfast option.Creamy and spicy, it has an undeniable artistic quality.

Citrus Pie Bars are luxurious in their very existence, ascitrus was hard to come by. Sweet and tart, this dessert isan adventure for the noble palate.

The Ultimate Chocolate Dream Cake is everything itclaims to be. It transforms seemingly simple ingredientsinto a masterpiece.


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For coffee cake:1 c sour cream1 tsp baking soda c butter1 c sugar2 eggs2 c sifted flour1 tsp baking powder tsp salt3 tsp vanilla

For swirl topping: c chopped nuts tsp cinnamon c brown sugar c chocolate chips


Mix together chopped nuts, cinnamon, brownsugar, and chocolate chips. 4 Sprinkle half of the swirl mixture over the top of the batter in the loaf pan.5

Add remaining batter to loaf pan, then top with restof the swirl mix. Bake for 45 minutes to 1 hour.6

Preheat oven to 350 Fahrenheit. Mix sour cream with baking soda in a small bowl. Set aside.1 Cream butter and sugar. Add eggs, sifted flour,baking powder, salt, and vanilla. 2Combine butter mixture thoroughly and stir in sourcream mixture. Pour half the batter into a well-greased loaf pan.

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Citrus Pie Bar

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Beat the filling mixture at medium speed for 1 to2 minutes, until particles are well-mixed. Pour themixture over the hot crust.

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Continue baking for 15 to 20 minutes, or untiledges are lightly browned. Cool completely andcut into bars.

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For crust:1 c all-purpose flour c sugar c butter, softened tsp ground mace

For filling: c sugar c flaked coconut2 eggs

2 tbsp all-purpose flour tsp baking powder1 pinch salt2 tbsp grated lemon peel2 tbsp orange juice


For the filling, combine c sugar, coconut, eggs,2 tbsp flour, baking powder, salt, lemon peel, andorange juice.

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Heat oven to 350 Fahrenheit. For crust, combine

1 c flour, c sugar, butter, and mace.1 Beat the crust mixture at low speed for 1 to 2 min-utes, until particles are fine. Scrape the bowl often. 2Press the mixture into the bottom of an ungreased8" square baking pan. Bake crust for 12 to 17 min-utes, or until edges are lightly browned.

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First Es- tate

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The First Estate comprised the entire clergy. As the secondsons of the second estate, the First Estate were entitled tosome of the best things the church-led state had to offer,

which, of course, included food.

Tiramisu is a rich dessert, with lots of cream and a gooddose of alcohol for good measure.

Oeufs la neige, literally, eggs on snow, are a poached variation of merengue. They can be served at roomtemperature or cold, floating in Crme anglaise.

Macerated strawberries are a perfect topping. The straw-berries absorb the flavor of the liqueur, giving them moreflavor and making ice cream even more decadent.

Brownies are rich on their own. Make them out of largeamounts of dark chocolate, sugar, and butter, and theybecome almost sinful.


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First Estate

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Tiramisu

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1 lb mascarpone cheese1 c heavy whipping cream c sugar

3 tbsp rum or brandy~ 20 ladys fingerscocoa powder1 double shot (~ 2-3 oz) of espresso c prepared coffee1 oz dark chocolate shavings


Fold the whipped cream into the cheese mixture,trying to keep the mixture light and airy. 4 Soak lady fingers in espresso for a couple seconds,rotating to coat all sides. Place lady fingers side byside on bottom of a 8" square pan.

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Put half the cheese mixture on lady fingers in pan.Smooth with a spatula or spoon, then sift cocoapowder liberally on surface of layer.

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Apply second layer of lady fingers and remainingcheese. Sift cocoa powder and half of chocolateshavings. Cover in plastic wrap and chill.

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Chill whipping cream and bowl. Mix coffee andespresso and chill.1 Whisk the whipping cream until it reaches stiff peaks. Set aside. 2Put the cheese, sugar, and rum or brandy into amedium bowl and mix until smooth. Add moresugar or alcohol as desired.

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Oeufs la neige

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For custard:8 egg yolks c sugar

4 c milk1 tbsp vanilla extract

For poached egg whites:8 egg whites1 pinch of salt c sugar


Transfer the smooth custard back to the medium-sized bowl and chill in the refrigerator. 4 Beat the egg whites and salt in a non-plastic bowluntil stiff peaks form.5 Slowly add c sugar to the egg white mixture,continuing to beat until stiff peaks reappear.6 In a saucepan of boiling water, poach fist-sizedballs of egg white for 2 minutes on one side, flipthem, then poach for one more minute. Serve theegg whites on top of the custard.

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Beat the egg yolks with c sugar in a medium-sized bowl. Set aside.1 Heat the milk and vanilla in a saucepan. When themixture begins to boil, slowly stir it into bowlcontaining the egg yolk and sugar. This will forma custard.

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Return the custard to the saucepan, over very lowheat, until the foam on the top has dissipated. 3

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Ice Cream with Macerated Straw- berries

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Ice Cream with Macerated Strawberries

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2 pt medium-sized strawberries1 tsp lemon zest c raspberry liqueur, like Cham-

bord c orange blossom honey1 tsp freshly ground black pepper c sugar1 qt strawberry ice cream c dark chocolate shavings1 sprig mint, for garnish


When ready to serve, scoop ice cream into a bowland top with macerated strawberries. 4

Add a dash of raspberry liqueur on top.Garnish with chocolate shavings and mint.5

Hull and slice strawberries lengthwise into 1/4inch slices. Set aside.1 Combine strawberries, lemon zest, raspberryliqueur, honey, black pepper, and sugar in amedium bowl.

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Cover and refrigerate, waiting 2 hours for all theflavors to blend. 3


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The Best Fudge Brownies

The Best Fudge Brownies

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1 c unsalted butter2 c sugar1 c Dutch-process cocoa

1 tsp salt1 tsp baking powder1 tbsp vanilla extract4 large eggs1 c flour2 c semi-sweet chocolate chips


Stir in the cocoa, salt, baking powder, and vanilla. Add the eggs, beating till smooth. 4 Add the flour and the chips, beating until wellcombined. Spoon the batter into the prepared pan.5

Bake the brownies for 28 to 30 minutes, until atoothpick inserted into the center comes out dry.6

After 5 minutes, loosen the edges with a tableknife. Cool completely before cutting and serving.7

Preheat the oven to 350 Fahrenheit. Lightly grease

a 13"x 9" pan.1 In a saucepan set over low heat, melt the butter,then add the sugar and stir to combine. 2Return the mixture to the heat briefly to dissolvethe butter and sugar a second time. Transfer to amixing bowl.

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Photo Credits


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Photo Credits Cover: Chocolate whisky cake with raspberries http://www.flickr.com/photos/sonicwalker/2253023716/

Contents: raspberry cheesy-cakehttp://www.flickr.com/photos/misbehave/377829882/

Third Estate: fig and honey cream galettehttp://www.flickr.com/photos/gaygoygourmet/4019356369/

Kheer: Kheer http://www.flickr.com/photos/purdman1/2661427915/

Blueberry Pie: blueberry piehttp://www.flickr.com/photos/karynsig/3781963038/

Second Estate: Creme Bruleehttp://www.flickr.com/photos/ajagendorf25/2831593497/

Ultimate Chocolate Dream Cake: Chocolate cakehttp://www.flickr.com/photos/sfllaw/1339777790/

First Estate: Diabetics Nightmarehttp://www.flickr.com/photos/question_everything/3232098884/

All other photos compliments of the chef.


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let them eat cake: a recipe book

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