Sambocade, a term that evokes the mystique and flavor of medieval England, is a dessert that has survived the test of time. Known today as elderflower cheesecake, Sambocade offers a unique blend of sweet, creamy, and floral notes that enchant the palate. This dessert, with its rich history and distinctive taste, provides a fascinating glimpse into the culinary practices of the medieval period.
The roots of Sambocade trace back to the medieval English era, specifically referenced in the Forme of Cury, one of the oldest known English cookbooks compiled around 1390 by the master cooks of King Richard II. This cookbook not only offers recipes but also insights into the gastronomic landscape of medieval nobility. Sambocade, derived from the Middle English words “sambucus” (elder) and “cade” (a term related to food preparation), was a testament to the medieval fondness for using locally available ingredients and their knack for creating complex flavors.
At its core, Sambocade is an elderflower-infused cheesecake, combining fresh cheese, elderflowers, and often elderflower cordial, which is then baked to perfection. Here’s a simplified version of the recipe that would have been used in medieval times:
- Crust: Made from fine white bread crumbs mixed with butter, which serves as the base.
- Filling: A mixture of fresh cheese (similar to ricotta or cottage cheese), sugar, elderflower cordial, and eggs, blended until smooth.
- Elderflower Infusion: Fresh elderflowers were steeped in cream or milk to impart their distinctive floral essence to the dessert.
The mixture would be poured into the prepared crust and baked until set. Once cooled, the cheesecake might be garnished with additional elderflowers or a dusting of sugar.
The primary flavor of Sambocade is its subtle floral note from the elderflowers, which pairs beautifully with the creamy texture of the cheese filling. The sweetness is delicate, not overpowering, allowing the natural flavors of the ingredients to shine through.
In medieval times, the use of elderflowers was not just for flavor but also for their perceived medicinal properties. Elderflowers were believed to have health benefits, including anti-inflammatory and immune-boosting effects, making Sambocade both a culinary delight and a healthful treat.
In recent years, there has been a resurgence of interest in historical recipes and traditional cooking methods. Sambocade has found its way back into contemporary kitchens, with chefs and home bakers alike exploring its unique taste and historical roots. Modern adaptations might use cream cheese or mascarpone for a richer texture, and graham cracker crumbs for the crust, but the essence of the dessert remains faithful to its medieval origins.
Contemporary versions of Sambocade can be found in various culinary circles, from historical reenactments to gourmet restaurants aiming to provide diners with a taste of history. This dessert not only satisfies a sweet tooth but also serves as a delicious reminder of our culinary heritage.
Sambocade is more than just a dessert; it is a culinary bridge to the past, offering a taste of medieval England’s ingenuity and appreciation for natural flavors. As we continue to explore and celebrate historical recipes, Sambocade stands out as a delightful example of how traditional foods can transcend time, bringing joy and connection to our modern tables. Whether enjoyed in its original form or through contemporary adaptations, Sambocade remains a testament to the enduring appeal of simple, elegant flavors crafted with care.
Traditional Sambocade Recipe
Sambocade, also known as elderflower cheesecake, is a medieval English dessert with a delightful blend of creamy cheese and floral elderflower. Here’s a traditional recipe inspired by medieval cookbooks.
Ingredients
For the Crust:
- 1 1/2 cups fine white bread crumbs (or crushed shortbread cookies for a modern twist)
- 1/4 cup unsalted butter, melted
For the Filling:
- 2 cups fresh cheese (ricotta or cottage cheese)
- 1/2 cup sugar
- 3 large eggs
- 1/4 cup elderflower cordial or elderflower syrup
- 1/2 cup heavy cream
- 1 tablespoon fresh elderflowers (optional, for infusion)
For Garnish:
- Fresh elderflowers (optional)
- A dusting of powdered sugar
Instructions
- Prepare the Crust:
- Preheat your oven to 350°F (175°C).
- In a medium bowl, mix the fine bread crumbs (or crushed shortbread cookies) with the melted butter until well combined.
- Press the mixture evenly into the bottom of a 9-inch springform pan to form the crust.
- Bake the crust for about 10 minutes, or until it is lightly golden. Remove from the oven and let it cool.
- Prepare the Filling:
- If using fresh elderflowers, heat the heavy cream in a small saucepan over medium heat until it just begins to simmer. Remove from heat, add the elderflowers, and let steep for 10 minutes. Strain and cool the cream to room temperature.
- In a large mixing bowl, combine the fresh cheese, sugar, and elderflower cordial or syrup. Beat until smooth.
- Add the eggs, one at a time, beating well after each addition.
- Gradually add the infused cream (or plain cream if not using fresh elderflowers) and mix until smooth and well combined.
- Assemble and Bake:
- Pour the cheese mixture over the prepared crust in the springform pan.
- Place the pan on a baking sheet to catch any drips and bake in the preheated oven for about 45-50 minutes, or until the cheesecake is set but still slightly wobbly in the center.
- Turn off the oven and let the cheesecake cool inside the oven with the door slightly ajar. This helps prevent cracking.
- Chill and Serve:
- Once the cheesecake has cooled to room temperature, refrigerate it for at least 4 hours or overnight to set completely.
- Before serving, garnish with fresh elderflowers and a light dusting of powdered sugar if desired.
Tips for Success
- Fresh Cheese: Use fresh, high-quality ricotta or cottage cheese for the best texture and flavor.
- Elderflower Cordial: If elderflower cordial or syrup is not available, you can make your own by steeping elderflowers in sugar water.
- Cooling: Proper cooling and chilling are essential for a perfect texture and to prevent cracks.
Enjoy your Sambocade as a delightful taste of medieval England, perfect for any occasion that calls for a touch of historical charm and floral elegance.
Gourmet Sambocade Recipe
Elevate your Sambocade, or elderflower cheesecake, with this gourmet recipe that blends traditional flavors with modern techniques for a refined, indulgent dessert.
Ingredients
For the Crust:
- 1 1/2 cups shortbread cookies, finely crushed
- 1/4 cup unsalted butter, melted
- 1 tablespoon sugar
- 1/2 teaspoon ground almonds
For the Filling:
- 2 cups mascarpone cheese
- 1 cup ricotta cheese
- 1/2 cup crème fraîche
- 3/4 cup granulated sugar
- 3 large eggs
- 1/4 cup elderflower cordial
- 1/2 cup heavy cream
- 1 tablespoon fresh elderflowers (optional, for infusion)
- Zest of 1 lemon
For the Elderflower Syrup:
- 1/4 cup elderflower cordial
- 1/4 cup water
- 2 tablespoons sugar
For Garnish:
- Fresh elderflowers (optional)
- Edible flowers (optional)
- Lemon zest
Instructions
- Prepare the Crust:
- Preheat your oven to 350°F (175°C).
- In a medium bowl, combine the crushed shortbread cookies, melted butter, sugar, and ground almonds. Mix until well combined.
- Press the mixture evenly into the bottom of a 9-inch springform pan to form the crust.
- Bake the crust for about 10 minutes, or until it is lightly golden. Remove from the oven and let it cool.
- Prepare the Filling:
- If using fresh elderflowers, heat the heavy cream in a small saucepan over medium heat until it just begins to simmer. Remove from heat, add the elderflowers, and let steep for 10 minutes. Strain and cool the cream to room temperature.
- In a large mixing bowl, combine the mascarpone cheese, ricotta cheese, crème fraîche, and granulated sugar. Beat until smooth and creamy.
- Add the eggs, one at a time, beating well after each addition.
- Mix in the elderflower cordial, infused cream (or plain cream if not using fresh elderflowers), and lemon zest until smooth and well combined.
- Assemble and Bake:
- Pour the cheese mixture over the prepared crust in the springform pan.
- Place the pan on a baking sheet to catch any drips and bake in the preheated oven for about 50-60 minutes, or until the cheesecake is set but still slightly wobbly in the center.
- Turn off the oven and let the cheesecake cool inside the oven with the door slightly ajar. This helps prevent cracking.
- Prepare the Elderflower Syrup:
- In a small saucepan, combine the elderflower cordial, water, and sugar. Bring to a simmer over medium heat, stirring until the sugar is dissolved.
- Reduce the heat and let the syrup simmer for a few minutes until slightly thickened. Remove from heat and let it cool.
- Chill and Serve:
- Once the cheesecake has cooled to room temperature, refrigerate it for at least 4 hours or overnight to set completely.
- Before serving, drizzle the elderflower syrup over the top of the cheesecake.
- Garnish with fresh elderflowers, edible flowers, and a sprinkle of lemon zest.
Tips for Success
- Mascarpone Cheese: Mascarpone adds a rich, creamy texture. Make sure it’s at room temperature for easy mixing.
- Elderflower Cordial: Use high-quality elderflower cordial for the best flavor. You can find this in specialty stores or online.
- Infusion: Infusing the cream with elderflowers adds a delicate floral note that enhances the overall flavor.
This gourmet Sambocade combines the elegance of traditional medieval flavors with the sophistication of modern dessert techniques, making it a perfect centerpiece for a special occasion. Enjoy the subtle floral essence and creamy texture that make this dessert truly exceptional.
Not Your Grams Kitchen 