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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Asian CuisineBasicsBreads & Yeast DoughsCakes & TartsCookies & BarsHolidayPasta & RicePastriesSaladsSavorySoups & StewsSweet Fillings & Frostings
Classic PanettoneBy Marjorie Perotti-BrewsterThis Panettone recipe, of all my Father's recipes (so far that is) has taken the longest to develop. To my recollection, he never made this while we had our family bakery in Northern California, but did make it during his apprenticeship in the 1930's. Several versions appear in his journal. Some had the dough resting overnight in the refrigerator, some had three risings, others had two. There were small changes in the amounts of butter and sugar, but none were overly sweet and none had nuts. So, for home use, I find this to be the easiest, and can be made in a day. The extract - Fiori di Sicilia can be found in some specialty stores, but you can also find it on Amazon. It is an important component in this recipe if you want that hard to detect aroma and flavor you find in top quality imported brands. Another important ingredient is good quality peel. You may find very fine orange, lemon and citron at Italian delicatessens, or again, on line. I do apologize for the lateness in posting this recipe. If you don't have time to make it this season, I hope you give it a try for the next. Try it toasted, or as French Toast. It's wonderful!
Chocolate Mocha Roll CakeBy Marjorie Perotti-BrewsterA festive roll cake with rich chocolate flavors, creamy mocha filling, topped with dark chocolate ganache and candied sliced almonds. It's impressive to look at and not too difficult to make. It does involve several steps so you need to set aside at least a couple of hours to allow for cooling of the cake, the chocolate ganache and assembling. This recipe will easily serve 10, and is perfect for Holiday dinner gatherings.
Peppermint Roll Cake with Mascarpone Cream FillingBy Marjorie Perotti-BrewsterPeppermint is such a great Christmas flavor, and this roll cake not only uses peppermint extract but peppermint candy canes. The cake is light and airy. The filling has a depth of flavor with the addition of the Mascarpone, while the White Chocolate Ganache is sweet and rich. The crushed candy canes sprinkled across the top, add a festive touch and a nice little crunch. Roll cakes are fun to make and can be easily changed by using different fillings and toppings. For instructions of how to make a cake into a "roll cake" go to the post "How to Make a Roll Cake" in the Tips & Techniques section of my website.
Prune & Walnut Layer CakeBy Marjorie Perotti-BrewsterThis is another of the favorite cakes that my father made. It's spicy, the prunes are rich and moist and just a bit chewy, the toasted walnuts add crunch and flavor, and the cake itself is very moist and buttery. After the cake was iced with the buttercream he would grate a bit of nutmeg over the top. The light sprinkling really added to the overall flavor, plus giving the cake a lovely finish.
Chocolate Hazelnut BiscottiBy Marjorie Perotti-BrewsterThese chocolate hazelnut biscotti incorporate two very popular Italian ingredients in making sweets. Hazelnuts, (Nocciola in Italian) and chocolate. Used together, the flavor is hard to beat. The word "Biscotti" actual means biscuit, but the verb "biscottare" means to bake twice. However, the word "biscotti" has come to mean, even in Italy, these twice-baked delights that we have with coffee or sweet wine. My recipes originate in the Northern part of Italy and tend to be a bit less dense. You won't have to dunk these in order to eat them. This recipe makes about 5 dozen little two inch long biscotti, so you may want to wrap and freeze some of the logs to bake at another time. They do make excellent gifts and will keep for several weeks either in a zip lock bag, or air tight glass or plastic containers.
Pumpkin CookiesBy Marjorie Perotti-BrewsterThese pumpkin cookies are spicy, a bit chewy, and just a bit cakey. The sugared pumpkin seeds on the top add an additional texture and crunch. A trick to making these cookies chewy as opposed to cakey is flattening the dough. After you have sprinkled the sugared pumpkin seeds on the top, use the back of a spoon to press the ball of dough into a circle about 1/4" thick. If you prefer a cakey cookie, leave the small mounds of dough as is.
Spicy Pumpkin CakeBy Marjorie Perotti-BrewsterFall always brings to mind certain foods. Pumpkin is certainly right up there in the top ten. This square pan cake is fast and easy to make. It's really delicious with the crunchy bits of caramel in the rich cream cheese frosting, but can be enjoyed with no toping, or simply a dusting of powdered sugar. Enjoy after dinner, during the day with coffee or tea, or bring as a hostess gift. It's very moist and stays fresh for several days.
Pumpkin Spice SconesBy Marjorie Perotti-BrewsterScones are always a morning or tea time favorite. Now that Fall is around us, making treats using pumpkin is a natural. You can serve these pumpkin scones warm and plain, or slather with butter, clotted cream, preserves or honey. The scones are especially good warm and spread with a mixture of sweet butter, honey and a dash of cinnamon. Just mix a 1/4 cup of soft butter with a tablespoon of honey and an 1/8 teaspoon of cinnamon, or nutmeg if you prefer. The scones will keep for several days. Store in a zip lock bag and reheat prior to eating. The raw scones may also be frozen for up to 3 months. When ready to serve, simply place on a baking sheet, allow to thaw, and then bake per the original instructions.
Classic Italian ButtercreamBy Marjorie Perotti-BrewsterClassic Italian Buttercream is light, fluffy and not too sweet. It's easy to make and can last for several days refrigerated and may also be frozen for several months. You can make it just about any flavor by using extracts and concentrates. The recipe is easily doubled for larger cakes or cupcakes. Temperature is key. Be certain that the sugar syrup is up to 240℉. For best results meringue should be at room temperature prior to adding the room temperature butter and you will always have better and consistent successes if you use a scale for measuring ingredients.
Fiori di Sicilia Gateau with Orange Custard FillingBy Marjorie Perotti-BrewsterI've recently started using and have fallen in love with this amazing floral citrusy essence called Fiori di Sicilia. Each bite feeds your sense of taste, aroma and that funny thing that taste and smell can do sometimes to just make you happy. The cake is rich, moist and light and not overly sweet. The addition of the orange and lemon in the filling adds a bit of tartness and balance. It's optional, but I like a sprinkle of chopped candied bitter orange peel over the top. It adds crunch and just another dimension to the flavors.
Espresso Cake with Coffee Custard and Italian ButtercreamBy Marjorie Perotti-BrewsterThe Espresso Cake is rich, not too sweet with delicate espresso flavors throughout. Moist layers of cake, creamy coffee custard between the layers, and light and airy Italian Espresso Buttercream all around combine to give varying levels and textures of flavor. This cake involves a bit of time, but is so worth it. Finishing it with crunchy candied almonds adds just another layer of flavor and texture. My recipe for this was inspired by a young man who wanted it to be part of the special day he proposed to his girlfriend..and yes..she said "yes".
Classic Danish PastryBy Marjorie Perotti-BrewsterMy Dad made some of the best Danish pastry that I have ever tasted. In all my travels, I've tasted just a few that have come up to his standards. This recipe does take two days to complete, but it's worth it. The end result is a rich, buttery, flakey pastry with a touch of sweetness taken further by the fillings or additions you choose. I'm particularly fond of almond, but there are so many variations from which to choose. Preserves, custard, raisins and nuts are some that come to mind.
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