Stock Footage: Babette s Fiesta

Please select a featured image for your post

“Babette’s Party” is a 1987 Franco-Danish film by director Gabriel Axel. The script is an adaptation of Karen Blixen’s work. The film tells, in a sober way and with dazzling simplicity, the trajectory of two sisters, daughters of a Lutheran pastor. When they are older, they lose their father and live in the name of preserving their doctrine and good image. The story takes place on a peninsula in Denmark in 1871, in a small village where these two sisters live together with a few other faithful. Babette, an unknown and refugee woman from the Paris Commune, knocks on the door of these two sisters asking for shelter in exchange for their work. They, despite hesitating, out of charity accept.
Sisters who preach a subsistence-only eating habit offer their faithful daily soup without color, flavor or texture. They, now with Babette as a maid, teach her how to prepare such soup every day. Babette, very humble and smart, observes the preparation of the soup and learns, little by little, not only the local recipes, but also the language. From then on Babette changes, little by little, the eating habits of this small village, giving more color and flavor not only to the food, but also to their daily lives. She adds new condiments and ingredients to the soup and also sugar in the sisters’ afternoon tea. Always with great intelligence to bargain with local producers and traders, Babette, even implementing more tasty eating habits, with her lip service and economy, still manages to increase the sisters’ income. In this way, some years pass and the sisters, who lived a life of renunciation and deprivation, live years more comfortable with the presence of Babette.[unciaeprivaçõesvivemanosmaisconfortáveiscomapresençadeBabette
The only connection Babette still had with France was that of a relative who bought her lottery tickets. And one day the news came from France that she had finally won the lottery. Quite happy, in a gesture of gratitude for the welcome the sisters had with her, Babette asked them to let her prepare a last dinner in honor of the death of the pastor and father of the sisters. I would like to prepare a typical French dinner and that all expenses related to dinner would be your responsibility. Babette started the preparations and took care of the orders for the ingredients that would come directly from France. The sisters were startled to see the ingredients never seen before, the turtles, quails. There is then a great shock, and a certain refusal on the part of the sisters who have never allowed themselves to experience, in any way, carnal pleasure. They were afraid of what awaited them at that dinner that would be offered to twelve faithful in this village, including a colonel, recommended to the faithful not to taste the food and to focus on the soul food: the sacred word.
It was the day of dinner that Babette would offer. Everything was ready for a real typical French banquet, and that’s how it happened. The village religious concentrated on the faith and were forbidden to speak a word about the taste of the food. However, the Colonel, who had just arrived from abroad, did not know the recommendations, nor did he share the same beliefs. As the best wines and the best ingredients were served, prepared with the best techniques, the reaction of the diners was inevitable. Although there was no knowledge on the part of the religious to scale such a banquet, the palate did not deceive them. The smiles of the soul were spontaneous after each sip and mouthful. The figure of the Colonel in that banquet became fundamental, he affirmed the value that the others felt on the palate, but in an objective way, and not only sensorial, he knew how to explain in detail the history of the dishes, their origins, the vintage of the wines. The Colonel was fascinated by the quality of the banquet and, as a result of the authority that his figure represented, the others also expressed a slight euphoria.
At the end of the party that Babette prepared, they were all in a state of great delight, it was awe and collective happiness. It was the first, and perhaps the only, time that this simple and modest village tasted of carnal pleasure. The disharmony that existed among the residents was affected by the wines of the best vintages, and the life of renunciations had, for the first time, a full flavor. It is the narrative of the resurrection of the flesh and the human pleasures of the villagers. The ending, although modest, is exciting. It is discovered which figure Babette played in her native land and what will be her course after winning the lottery. It is a film of mutual deliveries and generosity. The religious village offers its charity and receptivity to Babette; she, in turn, offers not only a great dinner, but all that is most valuable, her own art.
THE menu of the banquet prepared by Babette includes recipes like turtle soup, blinis with caviar and sour cream, quail stuffed with Foie gras and black truffles inside the puff pastry, endives salad, cheeses, fruits and the wonderful Savarin to rum, recipe for a traditional French cake that was described by chef Erika Okazaki, for the book by Rubens Ewald Filho and Nilu Lebert, The cinema goes to the table.
Savarin to rum (Baba au Rhum)
Sweet ingredients

  • 115 ml of MILK
  • 15g BIOLOGICAL Yeast
  • 130g BUTTER
  • 30g SUGAR
  • 200g WHEAT FLOUR
  • 1 teaspoon of SALT
  • 4 EGGS

Ingredients for the syrup

  • 2 cups of WATER
  • 1 and ½ cup SUGAR
  • Grated peel of 1 ORANGE
  • Grated peel of 1 LEMON
  • 1 cinnamon stick
  • 3 tablespoons of RUM
  • 2 tablespoons ORANGE LIQUOR

Sweet preparation
Mix the flour with warm milk and the yeast. Let stand until doubled in volume. Beat the mixture in the mixer with the rest of the ingredients until you get a homogeneous mass (about 15 minutes). Put in greased form and let it grow again. Bake at 180 ° C until golden brown.
Preparation of the syrup
Bring the water with the sugar, the orange and lemon peels and the cinnamon to the fire. Add the rum and the orange liqueur and let it reach the wire point. Pour the warm syrup over the Savarin and serve immediately.
baba ao rum jessica giovanini ickfd

No Comments Yet

Leave a Reply

Your email address will not be published.