Fricassee Cake Recipes
What is a Fricassee Cake?
Fricassee cake is a delicious fusion of tender chicken (or sometimes other meats) cooked in a creamy, rich sauce, and then combined with vegetables like mushrooms, carrots, and peas. This savory mixture is then layered between or encased in pastry, creating a mouthwatering cake that's both hearty and comforting.
History and Origins
The concept of fricassee itself dates back centuries, originally coming from French cuisine. "Fricassee" means to cut up and fry, typically referring to the method of cooking the meat before simmering it in a creamy sauce. While the traditional fricassee is more of a stew, the fricassee cake is a modern twist that likely emerged as a way to make the dish more portable and visually appealing. It’s like the love child of a pot pie and a layered cake – who wouldn't want to try that?
Cool Facts
- Fusion of Cultures: While fricassee has French origins, the idea of encasing it in pastry is influenced by British cuisine, particularly their love for meat pies. This makes the fricassee cake a delightful blend of culinary traditions.
- Versatility: You can find fricassee cakes with different types of meats like chicken, turkey, or even seafood, and the vegetables can vary based on what's in season or your personal preference. It’s a great way to use up leftovers, too!
- Perfect for Gatherings: Because it’s both hearty and visually impressive, fricassee cake makes an excellent centerpiece for family dinners or gatherings with friends. It’s like serving up a slice of comfort and nostalgia.
- Customization: Many chefs add their unique twists, like incorporating herbs such as thyme and tarragon, or adding a splash of white wine to the sauce for extra depth of flavor.
Helpful Tips for Making Fricassee Cake
- Pastry: Make sure your pastry is nice and flaky. You can use puff pastry for a light, crispy exterior or a shortcrust pastry for a more substantial bite.
- Sauce: The creamy sauce is key! It should be rich and flavorful without being too runny, so it holds everything together nicely.
- Vegetables: Cook your vegetables just enough so they’re tender but still have a bit of bite. No one likes mushy veggies in their cake!
- Assembly: Let your fricassee filling cool slightly before layering it with the pastry. This helps prevent the pastry from becoming soggy.
I hope this gives you a tasty glimpse into the world of fricassee cakes! It’s a delightful dish that combines the best of comfort food with a touch of elegance. Perfect for impressing guests or just treating yourself to something special.
Enjoy making and savoring this comforting fricassee cake! It’s sure to be a hit at your dinner table.
This fricassee cake is a delightful blend of tender chicken and vegetables in a rich, creamy sauce, all encased in a flaky pastry. Perfect for gatherings or a comforting family dinner, this dish brings together the best of French and British culinary traditions.
- 1 lb chicken breast (diced)
- 1 cup carrots (diced)
- 1 cup peas
- 1 cup mushrooms (sliced)
- 1 medium onion (finely chopped)
- 3 cloves of garlic (minced)
- 2 cups chicken broth
- 1 cup heavy cream
- 3 tbsp flour
- 1/4 cup butter
- 1 tsp thyme
- 1 tsp tarragon
- Salt and pepper to taste
- 2 sheets puff pastry
- 1 egg (beaten for egg wash)
- Prepare the Filling
First, I cook the chicken in a large skillet over medium heat until it’s browned and cooked through. Then, I remove the chicken and set it aside.
- Cook the Vegetables
In the same skillet, I melt the butter and sauté the onions, garlic, carrots, and mushrooms until they’re tender.
- Make the Sauce
I sprinkle the flour over the vegetables and cook for about 2 minutes. Then, I gradually add the chicken broth, stirring constantly until the sauce thickens. Next, I add the heavy cream, thyme, tarragon, and season with salt and pepper.
- Combine Ingredients
I return the chicken to the skillet, add the peas, and let everything simmer for about 10 minutes until the mixture is thick and creamy.
- Prepare the Pastry
While the filling cools slightly, I preheat the oven to 375°F (190°C) and roll out the puff pastry sheets. I line a pie dish with one sheet of pastry, ensuring it covers the sides.
- Assemble the Cake
I spoon the filling into the pastry-lined dish and cover with the second sheet of puff pastry. I crimp the edges to seal and cut a few slits in the top to allow steam to escape. Then, I brush the top with the beaten egg.
- Bake
I bake the fricassee cake in the preheated oven for 35-40 minutes, until the pastry is golden brown and crispy.
- Rest
After baking, I let the cake rest for 15 minutes before slicing and serving.
