Baba au Rhum, a recipe from Jacqueline Kennedy, First Lady of January 1961 to November 1963
Today Americans are voting to elect their new President. Many party officials who came knocking at the door trying to find new support. I tried politely to cut short their speeches thanking them and stating that I was of French nationality and that I was voting not. But today we are living in historic election and I would vote right!
We're on the cusp of the new face of U.S. President and his First Lady. If all goes well the hearts of Americans will stop beating within a few hours. Mine too!
It is likely that White House advantage, thanks to its new First Lady, a complete makeover. We'll see ...
Jacqueline Kennedy was First Lady of the United States from January 1961 to November 1963. Famous for its elegance and good taste, she had brilliantly fulfilled his function by transforming the White House "showplace" of what was best in the culinary and artistic fields. It was generally accepted that the best table in Washington was located at 1600 Pennsylvania Avenue. The likes of Ms. Kennedy and "his" head was classic French. But as Thomas Jefferson, the couple admired Kennedy, Jacqueline was a few times criticized for what was called a "slave food to foreign cuisine" .
One of the great changes that took place under the stewardship of Mrs. Kennedy was the number of dishes served at official dinners. At the time of Mrs. Franklin D. Roosevelt, whose motto was simplicity, 5 dishes were still served. It was already a great revolution, which occurred after the Hoover, which served dishes always 7, even when the couple was alone for dinner. Jacqueline Kennedy chose to shorten the time of the meal by serving 4 "racing" and keep the guests awake to the conversations "after dinner" or listening to music, or Shakespeare.
It was recognized that the First Lady wished the White House reflects the best of taste and lifestyle of Americans, but few knew that the President himself was paying serious attention to the decoration and function. Before each dinner, President Kennedy appeared in the kitchen to taste the wine. Usually, under Kennedy, the dinners were served red wine, white wine and champagne. For diplomatic reasons, the Kennedys rarely unveiled the names of their favorite wines and served both American and foreign wines.
Jackie Kennedy knew that virtually all presidents and their wives had some criticism for their receptions and how to organize them. For example, men who came from the "old frontier", found the kitchen of the White House too sophisticated. But Mrs. Kennedy was there because she realized how important it was for each family to establish his own style. And, as everyone knows, the word style with a capital S, soon became the symbol of the Kennedy administration.
This is one of favorite recipes of Jackie Kennedy, the classic French dessert, Baba au Rhum. In season, the First Lady loved the garnish sweet strawberries and garnish with berries. It's a wonderful version, pretty easy to achieve.
Baba au Rhum, a recipe of Mrs. Jacqueline Kennedy
Ingredients:
- 1 and 1 / 2 teaspoon dried yeast
- 1 / 2 cup, 120 ml water
- 1 / 2 cup flour (70 g)
- 2 cups flour (280 g), (I tested the recipe in France and I can adjust the quantity of flour, because it is different in each country, and I added about a half cup, 60 to 70 g more)
- 1 tablespoon soup + 1 / 4 cup sugar (or 1 tbsp + 35 g)
- 1 stick softened butter or 110 g
- a good pinch of salt
-
3 eggs - 3 to 4 tbsp of raisins
For the syrup:
- 1 cup of sugar or 150 grams
- 1 cup water or 240 ml
- 1 / 4 cup rum or 60 ml
Method:
In a bowl, whisk yeast and 1 / 2 cup warm water (120 ml). Add 1 / 2 cup flour (70 g) and 1 tablespoon of sugar. Beat until the mixture is smooth. Cover and let stand near a heat source, about 45 minutes or until the volume has doubled.
Beat 1 / 4 cup sugar (35 g) and butter using the robot with the whip * . Add salt, three beaten eggs, flour, raisins and mixed-yeast. Replace hard by the hook, if possible, and knead 5 minutes. Pour the sticky mixture into a mold fluted well greased at least 2 liters (or 7-8 "cups" for Bundt pans, bundt pan 6 1 + 1 or 2 cups mini babas side will also work). Cover and let double in volume near a heat source (about one hour).
Bake preheated 350 F or 175 C for 30 minutes.
Meanwhile, prepare syrup. Bring water and sugar to a boil. Continue boiling for 5-10 minutes over medium heat. Let cool before adding the rum.
Cool cake 5 minutes, then turn out onto a wire rack. Place a plate under the cake under grill. Pour the syrup over the cake while still hot. Retrieve the syrup flowing on the plate and repeat until all the syrup is soaked.
Decorate as you wish ...
* The use of a robot facilitates the work but not required.
Sources: The Presidents' Cookbook, Poppy Cannon and Patricia Brooks.
mini version In this recipe fills 10 small paper boxes (varies depending on the size of the boxes, do not exceed half the capacity). Bake when the dough reaches the edges of the trays and reducing the cooking time to 15-18 minutes.
Both for large than for small babas, it is possible to multiply the recipe by 1.5 rum syrup, if desired. The big baba soaks less easily than small, the prick with a toothpick from below and on the inside, for example, facilitates the absorption of liquid. While the cakes are not always soaked in the heart, they are sparkling and light like a feather, and divinely scented. It is a delight, e Njoy!
Edit: 22:00 local time in Minneapolis, I share the joy of the Americans.
Barak Obama is elected 44th President of the United States.
Michelle Obama, as brilliant as it is elegant will, I am sure, a wonderful First Lady!
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