Croquembouche
A croquembouche or croque-en-bouche is a French
dessert consisting of choux
pastry balls piled into a cone and bound with threads of caramel.
In Italy
and France,
it is often served at weddings,
baptisms
and first communions.
History
The invention of the croquembouche is often
attributed to Antonin Carême,
who includes it in his 1815 cookbook Le Pâtissier royal parisien, but it is
mentioned as early as 1806, in André Viard's
culinary encyclopedia Le Cuisinier Impérial,
and in Antoine Beauvilliers'
1815 L'Art du Cuisinier. In Viard's encyclopedia and other early texts (e.g. Grimod de La Reynière's,
Néo-physiologie du gout), it is included in lists of entremets—elaborate
dishes, both savory and sweet, that were served between courses during large
banquets.
Cup Cake
A cupcake (also British
English: fairy cake; Hiberno-English: bun; Australian English: fairy cake or patty cake) is
a small cake
designed to serve one person, which may be baked in a small thin paper or
aluminum cup. As with larger cakes, icing
and other cake decorations such as fruit and candy may be
applied.
History
The earliest extant
description of what is now often called a cupcake was in 1796, when a recipe
for "a light cake to bake in small cups" was written in American
Cookery by Amelia Simmons. The earliest
extant documentation of the term cupcake itself was in "Seventy-five
Receipts for Pastry, Cakes, and Sweetmeats" in 1828 in Eliza
Leslie's Receipts cookbook.
In the early 19th
century, there were two different uses for the term cup cake or cupcake. In
previous centuries, before muffin tins were widely available, the cakes were often
baked in individual pottery cups, ramekins, or
molds and took their name from the cups they were baked in. This is the use of
the name that has remained, and the name of "cupcake" is now given to
any small, round cake that is about the size of a teacup. While
English fairy cakes vary in size more than American cupcake, they are
traditionally smaller and are rarely topped with elaborate icing.
The other kind of
"cup cake" referred to a cake whose ingredients were measured by
volume, using a standard-sized cup, instead of being weighed. Recipes whose
ingredients were measured using a standard-sized cup could also be baked in cups;
however, they were more commonly baked in tins as layers or loaves. In later
years, when the use of volume measurements was firmly established in home
kitchens, these recipes became known as 1234 cakes or quarter cakes, so called
because they are made up of four ingredients: one cup of butter, two cups of
sugar, three cups of flour, and four eggs. They are plain
yellow cakes, somewhat less rich and less expensive than pound cake,
due to using about half as much butter and eggs compared to pound cake.
The names of these two
major classes of cakes were intended to signal the method to the baker;
"cup cake" uses a volume measurement, and "pound cake" uses
a weight measurement.
Basbosa
Basbousa has many
regional and dialect
names (Arabic: بسبوسة basbūsah, هريسة harīsa, and nammoura
(in Lebanon), Armenian:
Շամալի shamali,
Turkish: revani or ravani (from Persian), French:
gabelouze, kalbelouz, and qualb-el-louz (in Tunisian French), Greek:
ραβανί and ρεβανί).
It is found in the
cuisines of the Middle East, the Balkans and the Horn
of Africa under a variety of names. In southern Greece, it is
called ravani, while in the north, it is called revani. Basbousa is often
called "hareesa" in Jordan, the Maghreb, and the Egyptian city of Alexandria. Basbousa is a
particularly popular dessert among the Egyptian Coptic Christians for fasts,
such as Great
Lent and the Nativity Fast as it can be made vegan.
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