Royal Cake Bisteeya Food

ROYAL CAKE BISTEEYA

Steps:

• Pour the stock into a small saucepan and reduce over medium heat until it reaches a saucelike consistency. Season to taste. Keep warm.
• Preheat the oven to 325 degrees; line a baking sheet with Silpat or parchment paper. Combine the sugar, cardamom, cinnamon and salt.
• Brush one of the half sheets of phyllo with the butter. Sprinkle liberally with the sugar mixture. Repeat this process with the remaining phyllo. On the last piece of phyllo, spread only with butter. Cover the phyllo with a piece of parchment paper and gently roll with a rolling pin to press out any air bubbles.
• Cut the phyllo into rectangles measuring 2 inches by 3½ inches. Cover rectangles with another Silpat mat or piece of parchment paper. Top with another baking sheet. Bake the rectangles for 12 minutes. Rotate the pan 180 degrees and bake another 10 minutes, or until golden. Remove from the oven and cool completely.
• Preheat the oven to 300 degrees; line a baking sheet with parchment paper and butter the top. Sift the powdered sugar, cardamom and cinnamon into a medium mixing bowl. Add 1 tablespoon water and mix well. Add 2 more tablespoons water and the egg white and whisk to combine well. Fold in the ground almonds.
• Spread in a rectangle, 8 inches by 3½ inches, on the parchment paper. Bake for 15 minutes, turning the pan halfway through. Let cool before removing from the pan. Cut into 4 rectangles measuring 2 inches by 3½ inches.
• A day in advance, season the chicken breasts with salt and dust with the ras el hanout. Place on a baking rack set over a sheet pan and refrigerate overnight.
• Preheat the oven to 400 degrees. Heat the oil in a sauté pan over medium-high heat. Add the chicken, skin side down. Sear until golden and flip. Transfer to the oven and roast until the breasts are cooked through, about 20 minutes. Let rest 15 minutes.
• Carve the breasts off the bone and season the inside of the carved side. Thinly slice the breasts crosswise so that the pieces can fit neatly on the almond cake.
• Heat the oil in a large sauté pan over medium heat. Add the shallots and sauté for about 2 minutes. Add the garlic and cook for another minute. Add the kale and season with salt. Cook until tender, about 10 minutes. When done, transfer to a bowl and let drain. Adjust the seasoning and add the lemon and maras pepper.

KIR ROYALES

Steps:

• Fill the bottom of 6 Champagne glasses with 1/2 tablespoon Cassis. Pop open a bottle of Champagne and divide among the glasses. The color of the drink should be a sunset pink. Garnish with lemon twists.

ROYAL CHEESECAKE

Steps:

• Crust Using a pastry blender or 2 knives cut cold margarine into flour, baking powder and sugar until pieces are the size of peas.
• Stir in sour cream, egg yolk& salt.
• Form into a ball& refrigerate for at least 1 hour.
• Roll out into a circle to cover bottom& halfway up sides of a well-greased, 9 inch springform pan (you can also do this with your hands).
• Filling Beat egg yolks until light, adding half the sugar.
• Stir in remaining ingredients except egg whites, remaining sugar, and cherry pie filling.
• Beat egg whites, gradually adding remaining sugar.
• Beat until able to form stiff peaks.
• Fold egg white mixture into cheese mixture.
• Pour into crust.
• Bake in a preheated 350° oven for 45 minutes.
• When cool, spread with a can of cherry pie filling.
• Refrigerate.

TRADITIONAL BAKEWELL TART

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Grease an 8 inch pie plate. Whisk together the flour, ground almonds, and baking powder; set aside.
• Roll the pie crust pastry into a round shape a little larger than the pie plate. Cut off a 1/2-inch wide strip from the edge of the pastry circle, and line the lower sides of the pie plate with the strip, placing the cut side upwards (the pastry will not reach the rim of the pie plate). Dampen the strip with water, then place the remaining pie pastry circle into the pie plate, pressing to seal the edges of the circle onto the strip where the pastry overlaps. This will create a crust that is slightly thicker around the lower edges. Spread the strawberry jam evenly over the center of the pastry shell.
• Beat the butter and sugar with an electric mixer in a bowl until light and fluffy. Whisk the egg together with the lemon zest, and add gradually to the butter mixture, beating well after each addition. Gently fold the flour mixture, a spoonful at a time, into the egg mixture, folding until just incorporated. Spread the batter over the jam in the pie shell.
• Bake the tart in the preheated oven until the filling is firmly set and browned, about 30 minutes. Sprinkle with confectioner's sugar.