Wild Fennel Cakes Recipes

FUNNEL CAKES

Steps:

• In a large bowl, beat eggs. Add milk, water and vanilla until well blended. In another bowl, whisk flour, sugar, baking powder and salt; beat into egg mixture until smooth. In a deep cast-iron or electric skillet, heat oil to 375°., Cover the bottom of a funnel spout with your finger; ladle 1/2 cup batter into the funnel. Holding the funnel several inches above the oil, release your finger and move the funnel in a spiral motion until all the batter is released, scraping with a rubber spatula if needed., Fry until golden brown, 2 minutes on each side. Drain on paper towels. Dust with confectioners' sugar; serve warm.

FENNEL POUND CAKE

Steps:

• For the cake: Preheat oven to 350 degrees F and grease a 9-by-4 1/2-inch loaf pan with cooking spray.
• Toast the fennel seeds in a dry pan over medium-low heat until fragrant, then grind up in a spice grinder.
• Beat the butter and granulated sugar together with an electric mixer until smooth and white.
• Slowly add the eggs and vanilla to combine well, beating well after each egg is added.
• Add the flour, salt and fennel seed and mix until just combined. (Do not overmix!)
• Pour batter into greased pan and bake until a toothpick inserted in the center comes out clean, 40 to 50 minutes. Allow to cool in pan for about 10 minutes. Remove from pan and transfer to a wire rack to cool to room temperature, about 45 minutes.
• For the creme: Place the creme fraiche, granulated sugar and vanilla in the bowl of a stand mixer and whip until soft peaks form, about 5 minutes. Set aside.
• For the berries: Slice the blackberries and strawberries in half and mix with the blueberries and raspberries. Toss in granulated sugar, vanilla and salt, and let sit for at least 10 minutes at room temperature or refrigerated up to overnight.
• Tear the cake into large chunks. Place 1 or 2 large chunks on each plate, and top with a spoonful of the berries, making sure to get some of the liquid. Place a dollop of the creme over that. Dust with powdered sugar and garnish with chervil.

WILD FENNEL CAKES

Steps:

• Gather young fronds, avoiding the very thick, tougher stems. Lay all in one direction in a basket. If you can gather some of the tender, light green hearts, lay these separately. Once home, rinse gently in a large bowl of water a few times. Drain and pat gently to dry. Starting from the ends of the fronds, mince finely as if chopping chives. Mince the garlic. Add a bit of broth to the bread crumbs. Only enough to moisten. With a fork, mash the bread somewhat, season with a little pepper and blend in the beaten egg & garlic. Add the cheese and the minced fennel, stirring well with a fork to blend. Take a rounded tablespoon and form to a cake. If it doesn't hold, add a little more beaten egg. The mass should not be too dry nor very wet. Fry in a little olive oil until lightly browned on both sides. Drain and serve. Try this dish with a little room temperature plain yogurt. Serving Suggestions: try these with poached, scrambled eggs or a plain omelet or with fish or meat dish.

WORLD'S BEST FUNNEL CAKES

Steps:

• Pour enough oil into a skillet to completely coat the bottom and heat over medium-high heat.
• Blend flour, sugar, water, milk, egg, baking powder, vanilla extract, and salt together in a blender until smooth. Add more flour if batter is too watery. Put your finger over the hole of a funnel and fill funnel with batter.
• Hover filled funnel over the skillet, release finger, and swirl batter into the hot oil; cook until golden brown, about 5 minutes per side.