Aprii h , 2004_____________________________________® I je ' { î o r t k n t ù ( © b s e r U e r ___________________________________________ Page as
Bundt Pan Babka
Convenient batter bread is fragrant, festive
S tir b atter d ow n; stir in can d ied fruits and
Ingredients (Makes One Cake)
raisins. T urn into g reased and floured 10-cup
Dough
B undt pan. C o ver; let rise in w arm , draft-free
place until do u b led in size, about 1-1/2 hours.
• 2-1/4 cups all-purpose flour
Bake at 350 °F for 30 to 35 m inutes o r until
• 1/3 cu p sugar
• 1 en v elope F le isc h m a n n ’s R apidR ise Y east
done. B efore rem oving from pan, im m ediately
• 1/2 teasp o o n salt
prick surface w ith fork. P our R um S yrup over
• 1/2 cu p m ilk
cake. Let stand 10 m inutes to allow syrup to be
• 1/4 c u p butter o r m argarine
absorbed.
• 3 large eggs
rack. Sift pow dered su g ar o v e r top.
R em ove from pan; cool on w ire
R um S yru p : In a saucepan, co m b in e sugar,
• 1/3 cu p m ixed can d ied fruits
w ater and rum extract. B ring to a boil, stirring
• 1/3 cup raisins
constantly.
Rum Syrup
• 1/2 cu p sugar
Nutrition Information
• 1/3 cu p w ater
Per Serving
• 2 teaspoons rum ex tract
Serving Size: one slice (1/12 of recipe)
Serving Weight: 2.8 ounces
• P ow dered S ugar
C alories: 220
Directions:
T otal Fat: 6g
In a large bow l, c o m b in e 3/4 cu p flour, sugar,
undissolved yeast, and salt. H eat m ilk and butter
until very w arm (1 2 0 °F to 130°F). G radually
add to dry ingredients. B eat 2 m inutes at m e
dium speed o f electric m ixer, scraping bow l
o ccasionally. A dd eggs and 1/2 cu p flour. Beat
2 m inutes at high speed. S tir in rem aining flour
Saturated Fat: 3g
C holesterol: 65 mg
Sodium : 160 m g
C arbohydrates: 38g
D ietary Fiber: lg
Sugars: 19g
Protein: 5 g
to m ake a stiff batter. C o ver; let rest lO m inutes.
Non-alcoholic Rum Extract Syrup makes Bundt Pan Babka smell fabulous even days later.
M N M H M M M M H M M M M W M M N M M M M M B M M n M M M M M M M M M n W M M M N 'lM H M M M
Menus Traced to ‘Romantic’ Era
Ethnic fares
began with quest
for adventure
Next time you order from a menu, you
know who to thank? The same people who
brought us sandwiches, picnics, mineral
water, vegetarianism, going out to ethnic
restaurants — and, in fact, visiting restau
rants at all.
The European Romantic writers and
others in their intellectual circle initiated
the idea of food consumerism 200 years
ago, says UC Davis English professor
Timothy Morton.
Much in Western food culture can be
traced to changes begun about the time of
the French Revolution, says Morton, editor
of a new book, "Cultures of Taste/Theories
of Appetite: Eating Romanticism.”
‘‘In particular, the very politics of food
and the way we look at eating came di
rectly from the Romantic era when people
in Europe became aware that they had a
choice of what to eat — and what not to
eat,” Morton says.
The idea of eating out at a restaurant
was triggered when French cooks, fleeing
for their lives in the revolution, found
them selves setting up businesses in
France and England. These restaurants
were very different establishments than
the traditional inns, Morton says. The
French chefs offered menus — and thus
choice of what to eat.
Also during the Romantic period, the
British quest for adventure abroad — plus
experience in foreign colonies — brought
ethnic restaurants home to England,
Morton points out.
“They had a fascination with the
‘Orientalism’ of food — Chinese and In
dian," he says. “The whole idea was to try
on somebody else’s culture through their
cuisine.”
Giving
our best.
Cannellini Bean Spread
•
1 14-oz. can o f cannellini beans (drained and rinsed)
•
1/2 cup fresh parsley
•
2 clo v es o f fresh garlic
•
1 tablespoon lem on ju ic e
•
1 teaspoon salt
•
1 teaspoon fresh ground pepper
•
2 teaspoon fresh thym e
•
2 teaspoons capers
This recipe is low-fat and easy to prepare. Simply put all the
ingredients into a fo o d processor and process until smooth. Dip goes
great with veggies, chips or crackers.
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