THIS ARTICLE IS ADAPTED FROM THE DECEMBER 10, 2022 EDITION OF THE GASTRO OBSCURA FAVORITE THINGS NEWSLETTER. YOU CAN REGISTER HERE.
One of the things I love most about cooking is that it allows you to experience far-off places and distant times in real life, without leaving your kitchen.
This year, the recipes we published on Gastro Obscura allowed readers to turn flowers into jelly like a French forager, indulge in a surprisingly decadent cake from Depression-era America, and savor the flavors of a rare cuisine of modern Jordan. .
As we wrap up 2022, we take a look at some of our favorite recipes we’ve released this year. Maybe your holiday will involve replacing gingerbread with tomato soup cake. Trust us: it’s good enough to become a new tradition.
Tomato Soup Cake
While the first known recipe for tomato soup cake dates back to 1922, its popularity exploded in the 1930s and 1940s when shortages caused by the Great Depression and wartime rationing forced American cooks to seek out ways to replace staple foods such as butter or eggs. .
Tomato soup proved to be a versatile baking ingredient, providing fat, acidity and gelatinized starch that helped create a perfectly moist treat. No need to worry about a ketchup aftertaste either: just like carrot cake, most modern recipes have taken the form of heavily spiced cakes with cream cheese frosting.
If you’re making it for friends, maybe introduce them with The pleasure of cookingname of the dessert – “Mystery Cake” – and only reveal the secret ingredient after your guests have returned for a few seconds.
Perhaps there is no better antidote to the winter blues than cramaillotte. The star ingredient of this honey-colored jelly with a flowery scent? Hundreds of dandelions.
Dandelion jelly originates from the French region of Franche-Comté, which is carpeted with yellow flowers each spring. In addition to jelly, locals also like to make dandelion leaf salads and dandelion wine.
Even though it’s a long way from spring, fear not: you can buy dried dandelions on Etsy. Follow our recipe to make a jar of what writer Anne Ewbank describes as “a golden spring on a spoon.”
Shipped with pasta
Every day, the women of Samawer, a restaurant in Amman, Jordan, work to prepare dozens of pastries and hearty meals. But they do more than serve guests; they preserve Circassian cuisine.
The Circassians are a predominantly Muslim group that once inhabited the northwestern Caucasus region. After losing a war against Russia in 1864, they were exiled to the Middle East. Today, around 90% of the group lives abroad.
The Jordanian-Circassian cuisine served at Samawer embodies this history of migration. Although the stick-to-your-ribs fare still reflects the cold Caucasus climate, it has some regional updates, such as the addition of bulgur wheat.
The ingredient is at the heart of Samawer’s signature dish, ships with pasta, which dips bulgur and rice patties in a nut sauce and a spicy sauce. If you can’t make it to Amman, the ladies behind Samawer have shared their recipe for the rich and hearty dish to try at home.
Most people are familiar with the term Tutti Frutti as an ambiguous “fruity” flavor applied to candy or chewing gum. But in the late 19th and early 20th century, it referred to a DIY fruit brandy mix that was all the rage in the United States.
Although the contents of a jar of tutti frutti could vary, it always revolved around sugar, brandy, and any fruit that was in season. Housewives would often start their jars around May, when the strawberries began to appear, then gradually add other seasonal fruits in layers as the summer progressed.
The result was a sweet, simmering mixture of hot fruit that would then be used to brush the flavor on everything from pudding to ice cream to meat.
But no longer need to wait for the right season to make tutti frutti. Start your own pot today with our recipe from writer Emily Wishingrad.
I have a long-standing interest in funeral foods. There is something so powerful about their ability to comfort and bring a community together in times of grief. That’s what drew me to this dessert that was once so common in German memorials in Pennsylvania that it earned the name “burial pie.”
Although the raisin-based treat is hard to find today, you can still make your own. It’s the perfect balance between soft and dark.
Gastro Obscura covers the world’s most wonderful foods and drinks.
Sign up for our email, delivered twice a week.
source : https://folobooks.com/