Saturday, July 30, 2016

எமிலியின் பர்ஃபி!

எமிலி டிக்கின்சன், 21ஆம் நூற்றாண்டில் வாழ்ந்த,  1800 கவிதைகள் எழுதியுள்ள சிறந்த கவிஞர். 1870 களில் எடுத்த சென்சசு கணக்கெடுப்பில் எமிலி, குழந்தைகளைப் பராமரிக்கும்  வேலையில்லாதவர் என்று குறிப்பிடப்பட்டிருக்கிறதாம்! இவர் கவிதைகளை ஆய்வு செய்து முனைவர் பட்டம் வாங்கியவர்களும் உண்டு! இவர் கைப்பட எழுதிய தேங்காய் பர்பி செய்முறை குறிப்பு கிடைத்துள்ளதாம்.. ரெசிப்பியும் இருக்கு நாமும்தான் செய்து பார்க்கலாமே.. 

This week, the Poet's House in New York City put on exhibit an original manuscript of a Dickinson cake recipe that contained coconut. That recipe calls for the following ingredients.

1 cup coconut
2 cups flour
1 cup sugar
1/2 cup butter
1/2 cup milk
2 eggs
1/2 teaspoon soda
1 teaspoon cream of tartar

I used a different version of Dickinson's recipe as my starting point, which was enclosed in a letter to the poet from a Mrs. Carmichael:

1 pound sugar –

1/2 – Butter –

1/2 – Flour –

6 eggs –

1 grated Cocoa Nut –

Either, or both, could be Dickinson's "original" recipe for coconut cake. Neither recipe included directions, just the list of ingredients.

Emily Dickinson's Coconut Cake, Retouched for the 21st Century

(This recipe was adapted and modified from the original — Letter #665 in The Letters of Emily Dickinson, edited by Thomas Johnson, and is indebted to several measurement suggestions in Emily Dickinson: Profile of the Poet as Cook.)

2 cups Coconut Secret® coconut sap sugar
1 cup Earth Balance® butter substitute
2 cups brown rice flour (Arrowhead Mills® gluten-free "Improved Texture" mix works well)
6 eggs (separate yolks and whites)

1 ½ to 2 cups shredded, unsweetened coconut (can also use flaked coconut, coarsely chopped)
1 cup coconut milk

Rather than make a simple icing, standard fare in the 19th-century, based partly on the ingredients I had lying around, I decided to go with this topping instead. It worked very well.

1-2 cups flaked coconut, unsweetened
½ cup orange blossom honey
Zest of four limes
Juice of two limes

Preheat oven to 350 Fahrenheit. In a large bowl, blend butter-substitute and coconut sugar. Add brown rice flour and beaten egg yolks. Beat egg whites until slightly frothy and add to batter. Gradually add shredded coconut and coconut milk, blending all ingredients thoroughly. Spray a 9 x 13 baking dish with coconut oil. Pour batter into the greased dish (the baking dish should be half full). Bake for 25 minutes in a convection oven (probably 30-35 minutes in a regular oven). Mix the coconut-lime topping. Remove from heat, let cool for a few minutes, spread the topping evenly over the cake.

Hope is the thing with feathers
that perches in the soul
and sings the tune without the words
And never stops at all - Emily 

No comments:

Post a Comment