Strawberry Shortcake &
Crepes Suzette

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            FOOD FUNNY
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Thanks to Anna Welander for this vintage food funny:

It was World War II, and the captain was attempting to rally the GIs on
the eve of a big offensive. "Out there," said the captain, "is your
enemy. The man who has made your life miserable, who is working to
destroy you; the man who has been trying to kill you day after day
throughout this war."

Private Johnson jumped to his feet. "My God; the cook's working for the
Germans!"

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            TODAY'S RECIPES
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The culinary term "short" refers to a pastry or dough that has a high
ratio of fat to flour. Be sure to use real butter for this recipe; any
substitution will be at the sacrifice of both flavor and texture.

Strawberry Shortcake

4 cups (1 L) fresh strawberries, hulled and cut in half
1 cup (250 ml) plus 2 Tbs (30 ml) sugar
2 cups (500 ml) all-purpose flour
3 Tbs (45 ml) baking powder
1/2 tsp (2 ml) salt
1/2 cup (125 ml) butter
1 cup (250 ml) milk
1/2 tsp (2 ml) vanilla extract
Whipped cream for garnish

Toss the strawberries with 1 cup (250 ml) sugar in a bowl and
refrigerate for at least 1 hour. In a separate bowl combine the 2
tablespoons sugar, flour, baking powder, and salt. Blend in the butter.
Add the milk and vanilla and mix well. Grease two 8-inch (20 cm) round
cake pans and divide the batter between them. Bake in a preheated 450F
(230C) oven for 12 to 15 minutes, until golden brown. Remove from the
oven and cool. Place one cake upside-down on a serving platter and top
with half the strawberries. Top with the remaining cake layer and the
rest of the strawberries. Serve garnished with whipped cream. Serves 6 to 8.

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I love a dish with a history, and this dish has a great one. Although
some sources claim that crepes Suzette were invented by French chef Jean
Redoux during the reign of Louis XIV, the more widely told story is that
the dish was invented by a fifteen-year-old assistant waiter at Monte
Carlo's Cafe de Paris in 1895. Henri Charpentier (the inventive young
boy in question) would go on to become a world-famous chef, and he
insisted to his dying day that the dish had actually caught on fire
quite by accident.

Charpentier had prepared the dish for Albert, the Prince of Wales, and
his party. The Prince was so enthusiastic about it that the restaurant
owner offered to name if for him. Ever the gentleman, the Prince pointed
to the young daughter of one of his guests and indicated that he would
rather the dish be named for her. Food lovers everywhere have enjoyed
crepes Suzette ever since.

Crepes Suzette

For the crepes:
1 1/2 cups (375 ml) milk
1/4 cup (60 ml) orange-flavored liqueur
3 eggs
2 Tbs (30 ml) sugar
1 cup (250 ml) flour
6 Tbs (90 ml) melted butter

Combine all ingredients in an electric blender, adding them in the order
listed, and process for 1 minute. Scrape down the side, if necessary,
and blend an additional few seconds. Refrigerate for at least 2 hours.

Heat a small 5 to 6 inch (12 to 15 cm) crepe pan or skillet over
moderate heat until a drop of water sizzles on it. Lightly butter the
pan. Add the batter about 2 tablespoons (30 ml) at a time and quickly
tilt the pan so the batter covers the entire bottom. Pour out any excess
batter. Cook the crepe until the edge starts to turn brown, flip it with
a fork or spatula, and cook the other side for about 1 minute. Slide it
onto a platter and repeat. The crepes can be used immediately, or
wrapped tightly and refrigerated or frozen. Makes about 15 to 18 crepes.

For the sauce Suzette:
1 Tbs (15 ml) grated lemon zest
1 Tbs (15 ml) grated orange zest
3 Tbs (45 ml) sugar
1/2 cup (125 ml) butter

Mix the lemon and orange zest, sugar, and butter together thoroughly.
Cover and refrigerate until ready to use.

For the final preparation:
1/4 cup (125 ml) orange juice
1/4 cup (60 ml) orange-flavored liqueur
2 Tbs (30 ml) cognac or dark rum

This final procedure is traditionally done at table side, so you will
want to have the liquids placed conveniently near you. Warm the butter
mixture in a large crepes Suzette pan or chafing dish held over an
alcohol burner. Add the orange juice and allow the mixture to boil until
the orange juice is reduced by half. Using a spoon and a fork, transfer
a crepe to the sauce. Turn the crepe over, then fold in half, then in
half again to make a triangle. Place the folded crepe to the side of the
pan and repeat with the remaining crepes. When all the crepes you are
planning to serve (2 to 3 per person) have been sauced and folded, add
the orange liqueur and the cognac or rum and swirl the pan gently, being
careful because the pan may ignite. If it does not ignite spontaneously,
hold a lit match to the surface of the liquid. Gently shake and tilt the
pan until the flames die down. Spoon the sauce over the crepes and serve
immediately. Serves 6 to 8.
Received on Thu Apr 26 19:38:16 2007