Silver and Gold Magazine Winter 2019/2020 | Page 17

Lokum; Turkish Delight Pfannkuchen; German Pancake
Said to have originated in Istanbul, Turkey, the name Lokum
loosely translates to “throat comfort”. They are gooey and
delicious, often made with the addition to mint, orange or
liquorice extracts, rose petals, and walnuts or pistachios. The
candy is cut into small cubes and dusted with cornstarch or
cream of tartar to prevent them from sticking to each other. This traditional German pan cake became popular during
the Depression, and once you try it, you’ll probably never
make pancakes from a box again!
For best results and step-by-step, easy instructions,
visit our website to watch the video:
www.silvergoldmagazine.ca
Italian Savoiardi (Lady Fingers)
These low-density, egg-based sweet biscuits, are roughly
shaped like a large finger (or a tongue). They originated in
the late 15th century at the court of the Duchy of Savoy, hence
their name. They are typically soaked in liqueur or coffee.
• 3 eggs, separated
• 1/2 Cup granulated sugar
• a pinch of salt
• 1 tsp. vanilla extract
• 2 tsp. fresh lemon juice
• zest of 1 lemon
• 1/2 Cup cake flour, sifted
• 2 Tbsp. cornstarch
• icing sugar for dusting
Preheat the oven to 350°F, and line two baking sheets with
parchment paper. In a large bowl, beat the egg whites, 1/4
Cup of the granulated sugar, and 1 tsp. of lemon juice until
stiff peaks form.
Start by melting 2 Tbsp. of butter in a 10” cast-iron skillet
in the oven (425°F) for 2-3 minutes, then quickly remove
from the oven and add the well-blended dough: 3 eggs,
3/4 cup of milk, 3/4 cup flour, 2 tsp. of sugar and 1 tsp. of
nutmeg (optional).
Bake for about 15-minutes until puffed and browned. Dust
with confectioner’s sugar and serve with lemon juice, apples
or berries and maple syrup if desired. Everyone gets to dress
their own!
Vinegar Pie (or “Good Lord I Need Pie”)
What?? A pie made with vinegar? Is that even sane?
Back in the day before refrigeration, pioneers had to get
creative to make sweets with whatever they had at hand.
Enter vinegar, which was used as a flavouring agent, much
like vanilla, and just enough to make it slightly tart, and very
close-tasting to a “lightly lemon pie with sharp apples”. Just
like the Ingalls family used to make, ma!
Bring it back, you won’t believe the results…
image and recipe courtesy of
Jenni Field’s pastrychefonline.com
In a separate bowl, beat the egg yolks very well, with the
remaining granulate sugar, lemon zest, vanilla extract, 1 tsp.
of lemon juice, and salt, until a thick batter forms.
Then, sift the flour and cornstarch over the second bowl (egg
mixture) and gently fold using a spatula, until well combined.
Very gently, fold the egg whites until just combined; then
transfer the batter into a piping back or large resealable
plastic bag, and pipe the batter into 4” long lines. Sprinkle
the cookies lightly with icing sugar, then bake for 10-15
minutes until golden. Remove once slightly cooled.
Silver & Gold Magazine ~ WINTER 2019/2020
17