French Aperitif: Ham and Olive Cake

Holidays are such a wonderful time! With all the parties that Juan and I need to attend, I like to contribute something really French for each. This Ham and Olive Cake is traditionally served in France during an aperitif (drinks served before a meal, along with snacks). It's usually cut in thick cubes, arranged on a platter and served as a finger food. We call it "Cake aux olives et jambon". 

In France, "un cake" is a sweet or savory rectangular-shape dish. Any other size, like a round cake would be called "un gateau". "Les cakes" are very popular in France. This ham and cheese one is the most basic one but there are many other variations possible: adding goat cheese, smoked salmon, chicken, rosemary... There really is not limit to your imagination. Fortunately, I have many "cake" recipes up my sleeves, so I can't wait to share more with you!

They are so incredibly easy to make and so versatile. I love them! This recipe has been my Mom's for decades. She always makes one or two versions of "cake" for Christmas, to serve during the aperitif, while everyone in my - big - family catches up around a glass of Kir Royal. I particularly love the addition of white wine to the recipe. It adds a subtle je ne sais quoi...

The weather was so nice this last Sunday that Juan and I cut a couple slices of my Ham and Olive Cake for ourselves and headed for an outdoor picnic (yes in December!). I put some fresh green salad in a tupperware and mixed a quick lemon and olive oil vinaigrette. It was absolutely perfect! No mess, no plates and delicious.

Stay tuned tout le monde .... I sense a French Fork "savory cake" series coming our way...

** Other French Fork Aperitif ideas**

Tapenade and Tuna Mousse

Ham and Olive French Cake (serves 8 to 12)

6 oz (or a little more than a cup) of pitted and non-stuffed green olives (Manzanilla or anything you like)

2 cups and 3 tbsps of all purpose flour

1 tsp 1/2 of baking powder

1/4 tsp of salt

4 large eggs, at room temperature

3/4 cup of whole milk

1 cup of white wine

1/2 cup of vegetable oil

1/4 cup of olive oil

7 oz of  smoked ham (like a smoked virginia ham or black forest smoked) cut in 1/2 inch thick

6 oz of Gruyere cheese (if you can't find Gruyere, you could use Emmental, Comte or Beaufort)

1/2 tsp of freshly ground pepper

Preheat the oven to 375. Butter and flour an 11-inch long loaf pan. In a saucepan, boil 2 cups of water. Drain the olives, and when the water is boiling, drop them in for 2 minutes, to blanch them (it takes off that briny taste). Drain them and roughly chop them. Set aside.

Sift the flour, baking powder and salt together. Transfer to a bowl. Combine the eggs, one at a time. Combine the milk, the wine and both the vegetable and olive oil. It gives a very liquid consistency, which is normal. 

Dice the ham into 1/2 inch cubes and combine to the dough. Grate the Gruyere cheese and combine. Finally, add the pepper and olives, combine well and transfer to the loaf pan.

Bake in the oven for 50 minutes to 1 hour, until a knife inserted comes out clean. Because there is so much liquid in the recipe, it will be very bubbly and the blade of your knife will be somewhat wet, but there should not be any uncooked dough. The top should be brown. Don't worry if the inside of the cake looks uncooked. That's exactly how it's supposed to be!

Resist the temptation to unmold right away and allow to cool for an hour. Serve cut in slices for lunch or dinner, along with a simple green salad and vinaigrette, or cut in thick 1 inch cubes, as an appetizer, along with drinks. Enjoy lukewarm or cold.

Ham & Madeira Pie

This is a recipe that my Mom used to make a lot. The smell and flavors of the Madeira wine have stuck with me since then. I love making it for Juan. And it brings back a lot of memories. I serve it drizzled with a sauce, along with a green salad.

The recipe is actually an adaptation from a Tupperware cookbook, believe it or not! I simply made a concoction of my own for the sauce. You could definitely add sauteed button mushrooms to the sauce to add some consistency. Madeira can be substituted for Marsala or Sherry. Madeira wine is a fortified wine, which means that alcohol was added to the wine. Other fortified wines include Vermouth, Sherry, Port. And they're all great to use in cooking either to deglaze a pan or for sauces. I personally love them!

Now, more and more Creme Fraiche is available in US stores. It is similar to sour cream but has a higher fat content. If you come across creme fraiche in your grocery store, go ahead and buy it. I have tried the recipe with sour cream and it works - but there's no comparison.

Ingredients:

2 rolls of store-bought puff pastry

about 6 or 7 slices of good quality deli ham -wet cured- (like Country Ham or Black Forest)
1/4 cup of shredded Gruyere

2 tsp of cornstarch + 2 tsp cold water
1 tbsp of Madeira

1/4 cup of Creme fraiche

1 egg yolk

salt and pepper to taste

Preheat the oven to 450.

Roll out one roll of dough in a quiche dish. Make one layer of ham, laid down flat. Sprinkle with the Gruyere.

In a little bowl, mix the cornstarch with 2 teaspoons of water. Set aside. Very gently simmer the Madeira for about 5 minutes until it reduces a little. Then add the cornstarch mixture. Mix and make sure it all dissolves in the Madeira. Add the creme fraiche and season with a little salt and pepper. Pour over the ham and Gruyere in the dish.

Add the last layer of ham.

Cover with the second roll of dough and make sure you seal the edges well. Cut a steam vent in the middle and place a piece of parchment paper or foil rolled in the shape of a chimney. Brush the pie with 1 egg yolk. Place in the oven and bake for 30 minutes.

Let the pie cool down for about 30 minutes and prepare the sauce: In a saucepan, reduce 1/2 cup of Madeira to half. Meanwhile, slice 1 shallot and place in another saucepan with 2 tbsp of unsalted butter. Cook for about 1 minute. Add 2 tbsp of flour, stir and cook on low heat until blond in color. Add 1/4 cup of creme fraiche. Stir. Add the reduced Madeira. Stir and add 1/2 cup of chicken stock. Season with just a little salt and pepper.