[Sca-cooks] Ruzzige cakes

[Diana L Skaggs]

I know we've discussed Ruzzige Cakes on the list before, but I wanted to
share the redaction we used this weekend. We're planning the cakes as part
of the first course at the Guardian German Feast in September. Sorry, I
don't have access to the translation right now, so I'll just jump in.

I used a crepe recipe from "The Joy of Cooking" to make the "leaf of egg."

Ingredients:

3 eggs
2 Tbsp flour
1 Tbsp water
1 Tbsp milk

Blend together well.  Heat a non-stick skillet, melt one tablespoon of
butter in the skillet.  When the butter begins to bubble, pour in the crepe
batter, swirling the skillet to form a thing layer.  (Um, make sure the
skillet is hot, it doesn't work well if it's not hot enough.)  As soon as
the crepe was browned on the bottom, I turned it out into a pie plate,
coated with melted butter.

Filling:
1 tsp dried parsley
1 tsp dried sage
6 eggs, beaten
1 cup soft bread crumbs
1 cup grated mozzarella (not tightly packed)
2 Tbsp grated Parmesan

Because I had to use dried herbs, I melted 1 Tbsp of butter and allowed the
herbs to soak for a few minutes.  Mix all ingredients together and pour
into crepe.  Bake in a 359 degree oven until the filling is firm and the
top is browned.

Made one 9 inch quiche-type pie.  Rave reviews on appearance, texture and
taste from both SCAdians and starving roommates.

For presentation at the feast, I think I'll try to get enough fresh herbs
to decorate the top of the cakes.

What say you?  I can upload the translation from work, if you need to see
it again.

Liadan