Angelica Archangelica PieHome >> Recipes
Angelica is a fascinating plant - the most archangelic of angels in the woods if we believe its Latin name. The huge stems and tender green leaves rise up to a man height in wet woodlands. I have one angelica plant in my garden too and watch her grow with reverence.
Not only is angelica part of many commercial drugs sold in regular pharmacies, it is edible. Its delicate taste permeates the stems, leaves and even seeds which are used in Persian cooking.
The French make candied angelica stems by immersing them in increasing concentrations of sugar for days. You'll find angelica in many chopped candied fruits mixes - they make the green part. But the whole stem is relatively rare to find and few dishes use it.
Last week I bought a few candied angelica stems at Béchard (picture) in Aix-en-Provence, the city's top confectionery stop and a mandatory stop for the wandering glutton.
Here are 3 of the 4 candied angelica stems I used in this recipe. The translucent green color is really awesome - there is definitely something magical in this plant.
Angelica Archangelica Pie
picture). picture). Beat the egg whites to a foam and delicately them mix into the batter until you obtain a smooth and airy mixture (picture). picture) and combine with a light ascending motion with a plastic paddle the French call maryse. Add the chopped angelica stems (picture).
I won't lie and tell you this cake is the best I ever made. It was somewhat dry and lacked sophistication. I see this as a way to honor the lady of the woods - Angelica Archangelica.