I'm sure that at some point in your life you've heard some variation of the adage "if it ain't broke, don't fix it." While I understand it's premise, is it not true that if something isn't broken, it must be to a large extent "perfect"? For those of you who may be familiar by this point with my writing style (at least in blog form) and my approach to the recipes presented throughout this blog, rarely do I truly replicate a recipe. More often than not, I find myself spending quite some time pouring through a variety of recipes in search of the common ingredients, averaging their quantities and then doing something different to make the recipe more my own. Now, this is not to say I'm seeking the perfect recipe of any given dish but rather I find myself looking for my voice among the voices of recipes past, present and future. Indeed, I am convinced there is no such thing as an "original" recipe, or at least the recipes of today have undergone an evolution by way of new ingredients, techniques and inspirations. On another end of the spectrum, many of the variations to recipes presented here are present because of convenience (followed by trial and error) more so than intent. One such recipe that falls in this category is one that I have cherished for a few years now: South African rusk.
a full batch of my host mom's beskuit (November 2008) |
I should preface the rest of this post by saying what I'm presenting here is a variation of the recipe I was sent, particularly because of the ingredients I didn't have available. I also converted the original metric units to standard American units and adjusted accordingly. I should note, too, the original recipe I was sent yields three times as much rusk as my version yielded. All of this being said, get your oven preheating at 350 °F and get 10.5 tbsp (1 stick + 2.5 tbsp) unsalted butter out of your fridge so it can be brought to room temperature. As I didn't have any buttermilk, I made my own substitution. To 1 + 1/3 c milk, stir in a glass/bowl 1 + 1/3 tbsp white vinegar and let that sit for at least five minutes (by the time you use it, five minutes will easily have passed).
Looking at the list of the sent ingredients, maizena was an unfamiliar one to me; it's nothing more than corn starch. Also on the list was baking soda, another ingredient I didn't have but which is part of the ingredients list (along with cream of tartar) in making your own baking powder substitution. With the ratio of additional dry ingredients for the original recipe equal to the ratio of the ingredients used to make the substitution, I added to 3 + 1/3 c all-purpose flour in a large mixing bowl 1 + 1/3 tbsp baking powder. To this, I added 1/2 c + 1 tbsp brown sugar and 1 tsp salt. Thoroughly mix the ingredients together breaking up any clumps (use your hands for best results).
Still using your hands, incorporate your unsalted butter into the dry mix, breaking up any clumps. In contrast to the biscotti I made last spring, do not melt your butter as the rusk will end up with a completely different texture. This step is probably the most important again because of textural reasons; you're aiming for something like wet sand that can hold its shape when compressed but that also crumbles easily. (I imagine this is a relatively difficult task when working with three times the amount of the original recipe...)
To this lot, stir in 1 + 3/4 c bran flakes making sure to incorporate them throughout the dry mix.
Now back to the buttermilk substitute... Add 1 whole egg and 1/4 c vegetable [(or canola but not extra virgin olive] oil, and whisk everything very well together. Using a strong spatula, thoroughly combine the ingredients, making sure to scrape down the side and bottom of the bowl. You want the batter to look completely moist, i.e., none of the dry mix should remain visible!
Butter a 13" x 9" baking dish and spoon the finished batter into it. Level it off and get this in the oven for about 30-35 minutes or until golden brown. Your kitchen should smell extraordinary at that point.
As the rusk cool down slightly, reduce the heat of the oven to about 215 °F. Cut into the rusk (it's okay if it's still warm at this point) into your more or less desired shape. At this point, you'll note the interior is still rather moist and while you could technically eat this batch as it is (and more often than not others around you, including yourself, may sneak a taste... or three) the rusk are far from finished. Transfer half of this batch onto another baking dish, and then back into the oven. (Good thing I didn't make the entire recipe, as the oven in my apartment is not nearly big enough.) You want to be able to provide enough circulation and room for the heat to get to and evenly dry out each piece. On this low setting, let the heat of the oven do its magic and dry out the rusk. I started making the batter around midnight and so I was able to easily go to sleep while they were drying (as opposed to being tempted to go in and eat all of the rusk before it even had a chance to dry). After about four hours, I reduced the oven heat down to warm and then went back to sleep, leaving the rusk in there for another 3 hours.
Though warm, but very much so easy to handle, the rusks were finally ready to enjoy. Dry and crumbly, subtly sweet but healthy-tasting, these beskuit have a flavour and personality all their own. This is certainly another recipe I'm looking forward to making again and again! For the entire album, click here.
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