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On 4 Feb 2008 at 15:41, Carol wrote:
> Phaedrus:
> I'm looking for a recipe from the Stadium Bakery a great Jewish bakery
> that was located next to the Yankee Stadium in the Bronx NY. It was
> called a beehive cake and had a cream-like filling (custard maybe) and
> the top was glazed with dark melted caramelized sugar and covered with
> thin sliced almonds. It was heavenly and I'd love to find the recipe.
> Thanks, Carol
Hello Carol,
Sorry, there are no recipes available from the Stadium Bakery. The only recipe for
a "beehive cake" that I can find is already on my site here:
Beehive Cake
There is a German cake called a "bee sting cake". See below for two recipes for that.
Phaed
Bee Sting Cake (Bienenstich
INGREDIENTS
2 (.25 ounce) packages active dry yeast
1/4 cup warm water
3/4 cup unsalted butter, softened
3/4 cup white sugar
2 eggs, room temperature
3 egg yolks
1/2 teaspoon salt
1/2 cup warm milk
2 teaspoons vanilla extract
1/2 cup sour cream, room temperature
4 cups all-purpose flour
2 tablespoons unsalted butter, melted
2/3 cup packed light brown sugar
6 tablespoons unsalted butter
3/8 cup heavy whipping cream
3/8 cup honey
1/4 cup lemon juice
5/8 cup sliced almonds
2 cups pastry cream
Directions
Combine the yeast, and the warm water; set aside to proof for 5 minutes.
Cream 3/4 cup butter and sugar until light. Beat in the eggs and yolks one at a time.
Add the vanilla, milk, sour cream, and yeast. Beat until smooth. Add the flour a
little at a time to form a soft dough. Add all of the flour, and continue to beat
until elastic, about 8 minutes. Place dough into an oiled bowl, cover and place in a
warm spot until doubled in size, about 50 minutes. Can be placed in the refrigerator
overnight instead.
Beat down the dough, and divide into two pieces. Place each in a buttered 9 inch
square pan. Brush the top of each with 1 tablespoon of the melted butter. Cover and
let rise until doubled.
For the glaze, place the brown sugar, 6 tablespoons butter, cream, and honey in a
saucepan over medium heat. Bring to a boil, and stir until the sugar dissolves. Boil
for 30 seconds. Remove from heat; add the lemon juice and almonds. Let cool slightly.
Drizzle the warm glaze, not hot, over each of the cakes.
Bake at 375 degrees F (190 degrees C) for 30 minutes, or until the nuts are golden.
Cool on a rack.
Split the cakes lengthwise using a serrated knife, and fill with the pastry cream.
Sandwich cakes back together and serve.
---------------------------
Julia Child's Bee Sting Cake
Yeast Batter starter:
1 envelope yeast
1/3 cup warm milk (110*)
1 tabsp. sugar
2 large eggs, room temp.
3/4 cup flour
Stir yeast into warm milk; then stir in sugar. Let stand 8-10 minutes to "proof".
Break eggs into a straight sided bowl. Stir yeast mixture into eggs. Beat in 3/4 cup
flour. Cover and let rise in a warm place free from drafts for 2 hours.
Final Dough:
2 large eggs, room temp.
2/3 cup sugar
1/2 teasp. salt
1/2 teasp. each freshly ground nutmeg and cinnamon
1 1/2 sticks BUTTER, melted (no substitute)
2 3/4 cups flour
1/4 cup flour
With dough hook on mixer, beat eggs into starter batter. Add sugar, salt, nutmeg and
cinnamon. Slowly drizzle in melted butter and beat well. Gradually add flour and beat
to make a soft dough. Add remaining 1/4 cup flour; let dough "rest" 8 minutes. Start
kneading at low speed for several minutes. (If dough seems unusually soft, add a
little more flour). Turn dough out onto a floured board and let rest 2-3 minutes
while you wash and dry mixing bowl. Continue to knead by hand for 2-3 minutes; until
dough looks smooth. Lightly grease the bowl and return dough to bowl, turning to coat
with the oil. Cover and let rise 3 hours. Forming the cake:
Butter a pizza pan.(Do not use the kind with holes on the bottom of pan) Set aside.
Turn dough out onto a floured board and pat into a 14" oval and fold it letter
fashion. Repeat this 3X. Shape dough into a round, cover with plastic wrap and allow
to rest 5 min.
With a floured rolling pin, roll and pat into a circle to fit the pizza pan. Cover
loosely with floured plastic wrap and let rise 2 hours.
Glaze:
1 egg beaten with 1 tabsp. water
Brush egg mixture over risen dough.
1/2 cup warmed honey
Brush over egg wash.
Sprinkle 1 cup coarsely chopped walnuts over the honey glaze. This will make it look
like bees on the nest.
Bake in a preheated 370* oven for 25-30 minutes. Cake should be nicely browned and
puffed up about 2 1/2 - 3" high and crisp.
Cool on a rack. When completely cooled, split cake horizontally and fill with Italian
Meringue buttercream. Brush entire cake with a mixture of 1/2 cup warmed honey and
1/2 stick melted butter. Chill until ready to serve. Allow to stand at room temp. for
10-15 minutes before serving.
Italian Meringue Buttercream Filling:
Beat 1 1/2 sticks butter until fluffy. Set aside.
In a small saucepan heat 1/2 cup sugar with 3 tabsp. water, covered to the soft ball
stage (about 2 minutes).
In a mixing bowl beat 1 whole egg and 2 egg yolks at room temperature. With beater
on, slowly drizzle in hot sugar syrup. Place bowl over a pot of simmering water and
beat until doubled in bulk and mixture forms a ribbon when the beater is lifted from
the mixture. This should take about 5 min. Remove from simmering water and continue
to beat another 5 min. to cool. By tablespoons, add beaten butter into the cooled
mixture. Beat in 1 teasp. good vanilla extract and 2 teasp. Triple Sec or Grand
Marnier. Transfer mixture to another bowl. Set aside.
In a small covered saucepan repeat the sugar syrup procedure using another 1/2 cup
sugar and 3 tabsp. water and cook to the soft ball stage. In well cleaned and dried
mixer with the wire whip, beat 2 large egg whites with a pinch of salt until stiff,
but not dry!!
Slowly beat syrup mixture into the beaten egg whites. Beat for 5 minutes until
cooled. Fold Cooled Meringue Into Cooled Buttercream.
CHILL until ready to fill cake.
Dear Phaedrus,
Many years ago, I clipped a recipe called *Eggplant Algerienne* from the
food section of the Los Angeles Times.
It had celery, tomatoes and cheddar cheese and was seasoned with soy sauce
and dill weed, among other things.
I have lost the recipe, and the Times doesn't seem to have it any more. I
have searched the Web with no luck.
Am just checking to see if any of your readers might have anything like it.
Thank you in advance,
Richard
--------------
A reader sent this recipe:
From: "michael"
To: phaedrus@hungrybrowser.com
Subject: Love your website
Date: Wednesday, October 15, 2008 8:35 PM
Uncle Phaed,
I have been going thru your recipes and have found so many that I have been looking for.
I did run across one request that may be of help to you. A gentleman was requesting it and I have one.
You may have found it by now, but I thought I would send you the one I have.
Thanks for your great website,
Michael
Eggplant à l'Algérienne
Prepare about 1 cup cooked rice
Clean 8 mushrooms and sauté in 1 tablespoon butter for a few minutes.
Add 1 shallot, chopped, or 1 tablespoon chopped onion and 1 tablespoon flour and mix well.
Blend in 1/2 cup cream and cook, stirring, until it is reduced a little.
Season 12 slices eggplant, cut 1/2 inch thick, with salt and pepper dip in milk and then in flour, and fry
in hot deep fat or sauté in very hot oil until golden-brown.
Dip 8 tomato slices, cut 3/4 inch thick, in flour and sauté them in very hot oil.
Spread the rice over the bottom of a heated serving dish.
Place the eggplant and tomato slices on the rice, alternating and overlapping the vegetables. and pour
the creamed mushrooms over them,
Richard found his recipe, and sent it for our benefit:
From: "Richard"
To: "Phaedrus" phaedrus@hungrybrowser.com
Subject: A Unique and Delicious Vegetable Dish
Date: Saturday, December 27, 2008 1:08 PM
Dear Phaedrus.
I have finally recovered a recipe that i sent you on an unfruitful search
for, and I would like to share it with your group so that it won't get lost
again. I clipped it from the Los Angeles Times many years ago, and they no
longer have it.
*Eggplant Algerienne (serves 6-8)*
6c. Eggplant, cubed
1 Onion, diced
2 Cloves Garlic, minced
2T Butter
1 1/2 c Mushrooms, sliced
1 c Celery, chopped
1 c Bell Pepper, diced
1T Dill Weed
1t Oregano
1/2 t Pepper
1/4 c Soy Sauce
2c Jack Cheese, grated
2c Cheddar Cheese,grated
4 Tomatoes, wedged
Steam Eggplant 10 minutes, sauté onion and garlic in oil until tender.
Add mushrooms, celery, bell pepper and 1/2 of the tomatoes and cook until
mushrooms are tender. Add dill, oregano, salt, pepper and soy sauce.
Fold onion mixture into eggplant. Sprinke with cheeses and remaining
tomato.
Bake at 475 degrees F for 15 minutes.
I hope that this gains the popularity it deserves.
Sincerely,
Richard
On 3 Feb 2008 at 20:59, Kris wrote:
> Hi Uncle Phaedrus,
>
> Your website is terrific--I've found so many great recipes!
>
> I have a tricky question for you. My husband went to
> Beijing recently, and while there had a Beijing-style crepe
> called Jian Bing. Here's how he described it:
>
> First, you pour the batter onto a crepe pan and swirl it
> around. Next, you break an egg over the crepe and let it
> cook on the crepe. You sprinkle sesame seeds & green
> onions on the egg, then flip the crepe to cook the egg
> side. Then you smear it with hot bean paste, and fold it
> over deep-fried wonton wrappers.
>
> He suspects that the authentic crepe batter has millet flour
> or something in it, but hasn't had any luck finding it.
> Avenuefood (www.avenuefood.com) reverse-engineered a
> recipe, but the crepe batter wasn't quite right.
>
> I'm hoping your web-crawling skills can help!
>
> Many thanks,
> Kris
>
Hello Kris,
Something to remember is that a Chinese recipe like this will vary according to the
part of China in which one has it. I found several wanna-be recipes, like these:
Missoulian
Avenue Food
However, the only recipe that I found that had an air of authenticity was the one
below.
Phaed
Jianbing Guozi
Ingredients
1 part soy flour
2 parts white flour
water
small eggs as needed
medium green onions, chopped or sliced
Lian How brand sweet flour sauce, or equivalent (ingredients: bean, flour, salt)
Fried sweet bread ("Chinese donut") – optional
Directions
Before starting, you need a special tool for raking the flour out into a thin sheet
on your griddle. I made mine by drilling a little hole in the middle of a thin piece
of wood, about 1" x 3", and mounting it firmly on the end of a chopstick. Maybe your
kitchen already has something suitable.
Mix the two kinds of flour and carefully stir in water, a little at a time, until
it's thin enough to work with. (The white flour is needed to hold the cakes
together.) Apply a very thin layer of oil on a flat, cast-iron griddle and put it
over medium heat. When it's hot, carefully drop a spoonful of the wet mixed flour and
spread it out with your rake tool. Try for something about the size and thickness of
a tortilla, but don't worry if it tears a little bit.
While it's cooking, break an egg over it and spread that out, too. After about two
minutes, the cake will have turned slightly yellow and will be firm. Using a spatula,
flip it over like a pancake and cook for two more minutes. While the second side is
cooking, sparingly spread the top side with sweet flour sauce and sprinkle with the
chopped green onion.
If desired, you can wrap it around a stick of fried bread, or just roll it up and eat
it as-is. It's best when served with unsweetened soy beverage.
On 8 Feb 2008 at 12:08,Kim wrote:
>
> met this guy who made fried bread of just water and flour and
> salt .....
> let it set about 10 min. The best stuff you ever tasted
>
>
> Kim
Hello Kim,
After slavery was abolished in the Caribbean, Chinese and Indian workers were brought
in to work the sugar plantations. The Indian workers brought with them a type of
fried Indian bread known as "roti". I believe that is what you want.
Roti can be made with or without leavening, but the leavened kind has almost
completely taken over, and may be the most traditional. Some recipes for roti have
yeast, but most have baking powder. See below for three recipes. To make the
unleavened roti, just omit the baking powder.
Phaed
Roti
Ingredients
1 teaspoon oil
250 grams (2 cups) plain flour
Water
Butter or margarine
Oil for frying
Mix the oil and the flour with a bit of water to make a soft dough. Knead
well and allow to rest for 30 minutes. Roll into 4 balls then roll out into
circles, spread with butter and sprinkle with flour. Re-roll the dough and
roll into circles again. Fry gently with a little oil until brown flecks appear
----------------------------------------------
ROTI
4 cups flour
1 tsp. baking powder
1/2 tsp. salt, water to mix
oil
Instructions: Sift flour, baking powder and salt together. Add enough water to make a
soft dough. Let rest for 15 minutes, covered with damp cloth. Form into small balls
of about the size of an egg. Roll each ball flat and rub with oil. Make a slit to the
center of the circle, then start to roll dough from one cut end to another, to form a
ball. Cover with a damp cloth so that the top does not get hard. Continue until all
the dough is rolled. Heat frying pan (or tawa). Roll ball flat and put on frying pan.
After 12 seconds turn the roti over, rub the top with oil. Turn it over again and rub
with oil. Turn it over again until slightly brownish on both sides.
Take the roti off the pan and clap between your hands to separate the layers.Continue
until all the dough is cooked. Serve with beef curry, chicken curry etc
------------------------------------------
Roti bread
This recipe contains leavening so is lighter and more traditional.
11/2-cups plain flour
11/2-teaspoons baking powder
1/2-teaspoon salt
11/2-tablespoons lard (lard gives the best texture. Don't use oil or butter. Crisco is
a possible substitute.)
A few tablespoons water
Mix the dry ingredients thoroughly, then work in lard and add enough water to make a
soft but not sticky dough. Cover and let rise for an hour. Divide dough into six
pieces, then roll out to 8-to 12-inch circles and cook individually in a heavy
ungreased but well seasoned cast iron or nonstick skillet for about two minutes on
each side. They should just start to brown.
Vietnamese Recipes & Cuisine
Recipezaar
Tuvy.com
Saigon Cooking
Asia Online
eLook.org
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