Flour & Fig

Chef Marjorie Perotti-Brewster

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Recipes with a Rich History

You’ve arrived at the site of a labor of love, growing over several years from the discovery of a baker’s journal from the 1930’s. Explore the history behind these unique new delicacies and nearly-forgotten treats, as well as recipes and tips to recreate them in your own kitchen.

Recipes

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BasicsBreads & Yeast DoughsCakes & TartsCookiesHolidaySavory
Banana Layer CakeBy Marjorie Perotti-BrewsterMoist and delicious, these delicate layers, with their hint of banana and cinnamon literally melt in your mouth. The frosting is rich, with a bit of tartness from the lemon. The cake and the frosting combine to form light and creamy, sweet and rich dessert.
Coconut Cream TartBy Marjorie Perotti-BrewsterThis rich, creamy custard has been a part of my Father's baking repertoire since the 1930's. It is perfect for this delightful, creamy Coconut Tart, as well as a number of recipes you will be see on my website. The same custard is used in the Bavarian Cream Cake, but in that case, flavored with Rum. Making it using cornstarch, as opposed to other versions using flour, makes it lighter and gives it a very different and appealing "mouth feel". I believe you will find this to be one of your "go-to" recipes to create a wide range of sweet treats.
Bacio – Kissing CookiesBy Marjorie Perotti-BrewsterMy family made these cookies for every season. Shaped as hearts, shamrocks, Easter eggs, turkeys and Christmas trees, and were filled, flavored, and frosted to fit each holiday. The two sides are held together by the filling, thus the name "Bacio" which is "kiss" in Italian. The recipe is really basic, and you can use your creative side to make them your family favorite. Try orange extract and orange zest, or lemon. Top with a drizzle of lemon fondant, or chocolate. Just remember, what makes these cookies so crispy, "melt in your mouth", is the thickness. Keep them no more than 1/4" or less thick. You can also eliminate the filling and serve as a single cookie, either plain, topped with chopped nuts, or a flavored fondant.
Fig & Nut Loaf CakeBy Marjorie Perotti-BrewsterA combination of chewy figs, crunchy nuts, spicy cinnamon and zesty orange embedded in a rich moist loaf cake. This is just one of many in a series of loaf cakes from my Father's 1930's journal that reflect American and British influence in baking. It's easy to make, and perfect with breakfast coffee, afternoon tea, or serve thin slices along with sliced pears, triple crème cheese, and a glass of Port.
Apple Salted Caramel TartBy Marjorie Perotti-BrewsterJust a slight twist on the classic apple tart. Apples with caramel, so perfect. Then add a sprinkle of Maldon salt to make it even better. You can use just about any crisp apple - Granny Smith, Honeycrisp, or Jonagold to name a few. Save some of the caramel sauce to pour over ice cream to serve along with the tart. During the summer you could make this using peaches or nectarines for a seasonal change.
Pâte BriséeBy Marjorie Perotti-BrewsterPâte Brisée is a basic pastry dough that is buttery and flaky. It is important that you do not overmix, as the dough will become tough and dense. If mixed properly, you should see small pieces of butter throughout the dough. The dough should feel smooth and have a satin like finish. When I make this dough, I generally make two or three full recipes and freeze using my food saver. So convenient to just pull it from the freezer for a quick tart, pie or quiche. This recipe calls for sugar, but the dough can be used for both sweet or savory. Simpley delete the sugar if using for a savory recipe.
Bottaggio – Pork & Cabbage StewBy Marjorie Perotti-BrewsterThis dish comes from the Lombardia region of Italy, where my Father was born, and has been made for ages. If you go back in time when the farmers and villagers ate mostly what they grew or raised, you would find that they cooked with lard. There wasn't a huge production of olive oil in the region at that time, but they did raise pigs. This stew was traditionally made using the less tender parts of the pig, and it would contain the feet, nose, and ears and some of the rib bones. Nothing was wasted. However, in this day and age, we can use the more accessible cuts of pork, but I would encourage you to find fresh pork rind and use that. It adds a creamy richness to the broth, and a bit of a crunch in contrast to the soft, tender pork cubes.
Dad’s Hearty Pumpernickel BreadBy Marjorie Perotti-BrewsterDad's Pumpernickel was one of my favorites growing up. Taken warm from the oven, we often broke it open and slathered the piece with fresh sweet butter. The aroma, nutty flavor and chewiness of this wonderful, rich combination of grains filled the senses and the soul. It's actually quite easy to make. Between the ease of instant yeast, and the Dutch Oven acting somewhat like a commercial baker's oven, it's hard to go wrong.
Challah BreadBy Marjorie Perotti-BrewsterChallah is a wonderful egg rich bread that just keeps on giving. When it is warm and fresh, eat slices with butter and honey, or mustard with thin slices of roast beef. The following days make terrific French Toast, and providing you still have a bit left, make Bread Pudding Laced with Rum.
Bread Pudding Laced with RumBy Marjorie Perotti-BrewsterThis is a wonderful, soul serving dessert. You can also use many types of day old white breads, even sweet French if that's what you have on hand. The important thing is to let the bread set in the custard mixture before baking. This will insure a custard like texture through and through.
My Dad’s Christmas Fruit CakeBy Marjorie Perotti-BrewsterI know that many jokes have been made about fruit cake over the years, but if it is made correctly, using really high quality candied fruit, or in the case of this recipe made with a combination of dried and candied fruit it can be a delightful holiday treat. It's good with coffee, tea, some wines or port. Try topping a thin slice with a dollop of triple crème cheese. You might surprise yourself.
Lemony Persimmon BarsBy Marjorie Perotti-BrewsterThis is the time of year when persimmons are plentiful. There are two main types of persimmons, and it is the Hachiya (acorn shaped) that is used mainly in cooking. They need to ripen to the point that the flesh is very soft and pudding like, otherwise the taste is mouth puckering astringent. You can use it right away, but it also freezes extremely well. These bars are moist and chewy, with the chopped apricots, the lemon juice and the lemon glaze adding a touch of tart to the sweet.
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