There is something special about working with old recipes from hundreds of years ago, it almost feels like going back in time. At least that is how I felt when I was cooking this delicious recipe for the “Mistembec”. This is a recipe that dates back to the XIV century, though it has slightly changed with the addition of the baking powder or yeast for example! Some say that the name itself mis-em-bec means put-in-mouth some say it may come from Arabic. They are a kind of doughnut or “Beignets”, like we call them in France, fried in oil and coated in honey, sugar syrup or caramel.
I paired my “Mistembec” with a drunken cherry jam. The cherry jam really complements this delicious dessert as the acidity of the cherries and rum aroma combined, give the “Mistembec” another dimension.
Watch the how to video below or visit my YouTube channel here for more!
Ingredients for the Mistembec:
- 300g plain flour
- 50g melted unsalted butter
- 3 free range eggs
- 1 pinch of salt
- 2 tablespoon orange blossom water
- frying oil
- 1 ½ teaspoon baking powder
- Mix the flour with the egg yolk, melted butter, orange blossom water salt and baking powder.
- Add warm water until you have a smooth batter.
- Rest in the fridge for a couple of hours.
- Heat the oil in a deep saucepan to around 180 degrees.
- Once rested, stir the batter to loosen it a little bit.
- Whisk the egg white until light and fluffy like snow ( soft peak) without over whisking them and fold them through the batter
- Drop tablespoons of batter in the hot oil, try to give them different shape as you drop the mixture in. Don’t do more than 5-6 at a time to avoid dropping the oil temperature too much
- Once golden on both side, place them on paper towel.
Ingredients for the caramel:
- 150g caster sugar
- 3 tablespoon water
- 1 tablespoon vinegar
- Cook the sugar, water and vinegar until the sugar become slightly caramelized, you do not want to be dark.
- Before the “Beignets” are cold quickly dip them into the caramel and place on a tray to cool down. Make sure they do not touch each other otherwise they’ll stick.
Ingredients for the Drunken cherry jam:
- 600g pitted cherries, halved
- 250g brown sugar
- 120ml dark rum
- 3 vanilla beans, seeded
- Cook the pitted cherries with the sugar, rum, vanilla seeds and pod on high heat until it starts boiling, then cook for about two hours on low heat to medium heat.
Serve with a Chateau “Suduiraut” Sauterne from http://www.airoldifinewines.com.au