Mistembec with Drunken Cherry Jam

mistembec1_lefermier_051115

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

mistembec2_lefermier_051115

Method:

  1. Mix the flour with the egg yolk, melted butter, orange blossom water salt and baking powder.
  2. Add warm water until you have a smooth batter.
  3. Rest in the fridge for a couple of hours.
  4. Heat the oil in a deep saucepan to around 180 degrees.
  5. Once rested, stir the batter to loosen it a little bit.
  6. Whisk the egg white until light and fluffy like snow ( soft peak) without over whisking them and fold them through the batter
  7. 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
  8. Once golden on both side, place them on paper towel.

Ingredients for the caramel:

  • 150g caster sugar
  • 3 tablespoon water
  • 1 tablespoon vinegar

Method:

  1. Cook the sugar, water and vinegar until the sugar become slightly caramelized, you do not want to be dark.
  2. 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.

mistembec3_lefermier_051115

Ingredients for the Drunken cherry jam:

  • 600g pitted cherries, halved
  • 250g brown sugar
  • 120ml dark rum
  • 3 vanilla beans, seeded

Method:

  1. 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

 

hot jam doughnuts filled with chocolate ganache and sour cheery jam

Hot jam doughnuts :

250 g strong white bread flour

50 chilled unsalted butter, diced

7 g dried yeast or 21 g fresh yeast

4 Tbsp caster sugar

1 medium free range eggs

100 ml whole milk ( lukewarm)

Sunflower oil for deep frying

Method : Sift the flour and a pinch of salt into a large salt, then rub in the  butter with your fingertips. Mix the yeast and a 1/3 of the lukewarm milk and 1 tbsp of sugar then stir through the flour. Make a well in the centre, mix the rest of the lukewarm milk and the eggs and pour into the well. Mix quickly  and bring together into a soft dough.

Knead the dough on a lightly floured surface for 8 minutes or until smooth. Put in a lightly greased bowl and cover with cling film or a lightly wet towel and leave in a warm place for an hour or until double in size.

Divide the dough into 12 evenly size balls, and shape them into smooth balls using the palm of your hands. Place them well apart  on a baking tray lined with baking paper then loosely cover them with a greased piece of cling film. Leave for 45 minutes or until doubled in size.

Heat the sunflower oil to 190 degrees. Carefully lower the doughnuts into the oil using a slotted spoon, in batches of 2 or 3. Fry for 30 seconds each side until golden and cooked through. Remove with a slotted spoon and drain a kitchen paper.

While the doughnuts are still warm, make a whole on the side of the doughnuts and pipe the ganache in the doughnuts. Use the cherry jam a dipping sauce.

Roll the doughnuts in the remaining caster sugar to coat them completely. Serve warm or allow to cool.

For the ganache:

300 ml thickened cream

300 g dark chocolate

Method: Boil the cream and pour it over the chocolate, leave for a few minutes, whisk and leave to cool.

For the cherry jam:

1 jar sour cherries

1 orange peel

1 teaspoon cinnamon.

Method:

Cook the cherries with the orange peels and cinnamon for about 15 minutes then blend and pass it through a thieve.