This weekend, we had a new product in the mix (and possibly my favorite thing that we have done since the Pear Tart Tatin) -- Eccles Cakes.
Eccles cakes date back to the 18th Century in Eccles, Britain. They are a puff pastry filled with brandy-soaked raisins, brown sugar, butter, and spices.
Eccles doesn't really belie the deliciousness of the cakes, so we were thinking of a "Raisin Tatin Pastry" (which is not quite it either), but feel free to suggest a modern name.
The historical recipe? "The meat of a boiled calf's foot (gelatine), plus apples, oranges, nutmeg, egg yolk, currants and French brandy." From: http://www.thekitchn.com/traditional-british-recipe-ecc-112645
Eccles doesn't really belie the deliciousness of the cakes, so we were thinking of a "Raisin Tatin Pastry" (which is not quite it either), but feel free to suggest a modern name.
The historical recipe? "The meat of a boiled calf's foot (gelatine), plus apples, oranges, nutmeg, egg yolk, currants and French brandy." From: http://www.thekitchn.com/traditional-british-recipe-ecc-112645
A good sample recipe for you to try at home: http://www.telegraph.co.uk/foodanddrink/recipes/8489542/St-Johns-Eccles-cake-recipe.html
Lauren with the Eccles pastry
.JPG)
Mad shouts to the crew: Chef Matt, Lauren M., Val, Andy, SZ, Jay&Jaime, and Claire. Extra special thanks to Lauren for helping out with the product development and production of the Eccles Cakes.
Track of the Week:
This Week: Day One is rolling along - we had our highest customer count yet this past weekend. This Saturday night we are doing a Vegan Indian Cuisine. We hope you can make it!
Buttered British Brandy Bliss? =)
ReplyDelete