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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Breads & Yeast DoughsCakes & TartsCookiesHolidaySavory
Steamed Persimmon PuddingBy Marjorie Perotti-BrewsterSteamed Persimmon Pudding is a newer variety of steamed puddings that go back at least 400 years, with the first actual recipes appearing in the 1700's. Sometimes called Christmas puddings, or plum puddings, because they were made at Christmas time, and generally contained raisins, which were called plums at that time. Distinctly British in origin, the puddings were made using black treacle (in the USA we usually use molasses) suet, raisins, spices and laced with brandy or wine. These pudding can be made well in advance, and reheated before serving. Serve with whipped cream, hard sauce or Crème Anglaise. It's also impressive to dim the lights, heat a ladle of brandy, light it on fire, and pour the lovely blue flame over the top!
Bavarian Cream CakeBy Marjorie Perotti-BrewsterA light sponge cake that is filled with creamy, rich, Rum flavored custard. A slightly non-traditional Bavarian Cream that is made "spreadable" by the addition of a bit of whipped cream. A favorite any time of the year.
Old World MincemeatBy Marjorie Perotti-BrewsterMincemeat has been around for centuries, and is still a holiday staple in England. This version from my Father's journal is vegetarian, full of flavors from raisins, citrus, applies, spices and brandy. For more information on the origin of mincemeat, see "Christmas Pie and Puritans" in the Tips and Techniques section of the site.
Crusty Rye BreadBy Marjorie Perotti-BrewsterThis is a wonderful, deeply flavored and crusty bread. To get the crust as shown in the photo, you will need to follow the directions using the heated dutch oven. However, you may also split the dough in two and bake in 2 one pound conventional loaf bread pans. This will yield a softer crust, but still a wonderful bread.
Torta MilaneseBy Marjorie Perotti-BrewsterThis flavorful, layered Torta from Milan is a delightful combination of flavors and textures. A cookie like crust, creamy rice pudding at its center, and a topping of tart, ripe fruit. It can be made all year long using seasonal fruits.
Wild Mushroom Butternut Squash Savory Bread PuddingBy Marjorie Perotti-BrewsterWhen I was growing up, we had fresh French bread from our bakery every day. Which means, we always had day old bread. Not much has changed, and it seems I too have day old French bread, and dislike wasting it. This is a tasty way to use the bread, and as seasons change the vegetables can change. With the addition of a salad, it makes a great vegetarian meal, or can be served along with roasted chicken, turkey or pork.
Apple & Frangipane TartBy Marjorie Perotti-BrewsterThe Frangipane filling has a very deep and rich history, and is used in all over the world in a variety of sweets and pastries. (Learn more about Frangipane.) I've made this particular tart using pears, figs and cherries as well as the apples used in this recipe. So feel free to substitute any seasonal fruit. In the coming months there will be more recipes using the tasty, easy to make filling.
Almond SconesBy Marjorie Perotti-BrewsterThis recipe calls for buttermilk. If you are like me, you have limited use for that quart of buttermilk that your store carries. You might try purchasing Buttermilk Powder. It is readily available in most grocery stores and keeps for a very long time. If you choose to use the powder, simply add 2 Tablespoons(22g) of the powder to the 1/3 cup of water and stir until it is completely dissolved. Then add as directed in the recipe.
Crespelle TorteBy Marjorie Perotti-BrewsterThere are historical rumors that Caterina de' Medici introduced Crespelle to the French, and that's how they came up with Crepes. Whether or not this is true, this Northern Italian favorite has been around a very long time. It is used for both savory and sweet dishes, and probably the most widely known is for Cannelloni. Layered tortes, such as this recipe, are often sold by the slice in Northern Italian Trattorias.
Almond Pâte SabléeBy Marjorie Perotti-BrewsterPâte Sablée is one of a line of classic pastry crusts. You can use all flour, or as in this version, substitute ground nuts for part of the flour. The crust has a butter cookie like crunch, rather than the flakiness of its sister pasty crust Pâte Brisée.
Oatmeal JumblesBy Marjorie Perotti-BrewsterThis recipe isn't historical, but does go back to my father's journal of the 1930's. In the journal it's called a "Hokey Pokey". I always thought that having all your favorite cookie ingredients rolled into one cookie was a good thing. So when I was manufacturing cookie mixes, I made this, with some minor adjustments and named it a "Jumble".
Almond & Polenta TorteBy Marjorie Perotti-BrewsterThis is equally good at breakfast, for lunch, afternoon with tea, or after dinner. Rich almond flavors, moist with just a hint of a crunch from the polenta, and not too sweet. Great served with lightly sweetened whipped cream that has been infused with fresh basil.
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