Food and Health

Pudding had its day, flan came and went, but don't mess with brulee. It's here to stay. So let's bring it home.

First off, you don't need a blowtorch. But it does add to the thrill and mystery. Like hand-blown glass, creme brulee is clearly elegant-and remarkably fragile for being created from a hot blue flame. There is a difference, however. Whereas a work of glass may take years of practice, a perfect creme brulee can be had on the very first try.

I've made thousands of brulees in many guises since my first batch, but they all start with a simple recipe I learned in an elegant French restaurant on a resort in Kauai.

What's queer about such a straightforward dish is how poorly it is often executed. I've eaten custards that were runny or marshmallowy and crusts that were wet, chewy or impenetrable. The quality of brulee in restaurants has risen, but it's still rare to find a perfect one. A decade ago, my sister and I dined our way through New York City in search of the best brulee, but never found one as good as the one made from the recipe that accompanies this story.

Now, reasonable palates may disagree on what constitutes perfection, but there are a few points that are beyond dispute. The custard's texture should be like velvet and the crust like glass (cracking at the touch of a spoon). And the baking dish must be shallow, so that every bite of creme is matched to shards of brulee.

The base of a classic creme brulee is little more than sugar and egg yolks whisked with cream and vanilla. Baked slowly in shallow individual dishes until just set, the custard becomes as smooth as melted chocolate, and only slightly thicker. This easy base is why creme brulee has become a fixture on modern menus. The base is ready in 15 minutes, and the crust finished in 15 seconds. When you're responsible for a lengthy dessert list, creme brulee is your friend.

While the custard is gratifying in its simplicity, the fun begins when you sprinkle on the sugar and break out the blowtorch (or turn on the broiler). Turning sugar into a thin, brittle dark shield is wondrous. Brulee means burnt, and I never hold back on the heat-the crust shouldn't be black, but it should be close.

Overhead broilers in restaurants are called salamanders, which is what I used when I first made creme brulee. It takes a bit more time and concentration to get an even caramelization under a broiler, but there is an advantage. The ambient heat is just enough to warm a premade and chilled custard; in my mind a cold custard-while fine for flan-is bad for brulee.

I was never satisfied with the results of a blowtorch until I used turbinado sugar. Unlike granulated or brown sugar, turbinado melts and caramelizes under intense heat at just the right rate. And, when I achieved the warm custard effect with a blowtorch, I was hooked on the technique. I just bake the brulees within an hour or two of serving time, or bake them ahead and remove them from the refrigerator well in advance of dessert (in the restaurant, I would microwave them a few seconds before caramelizing).

There are now cute butane torches, such as those at Williams-Sonoma, for about $30. They do work, but once you've used a good home propane torch, they seem wimpy by comparison. And there's nothing like breaking out a powerful propane torch at the end of a meal to liven up the conversation.

Once you've grasped the brulee basics, you're free to experiment. You can make giant pans of custard for a buffet, or make miniature brulees as part of an elegant dessert. Creating exotic flavors of brulee is simple. Instead of heating the cream with vanilla bean, try infusing it with fresh sliced ginger, cardamom, a touch of lavender, citrus zest or toasted coconut.

I used to offer a trio of brulees on my dessert menu years ago-with little extra effort. I would simply pour a pot of just-boiled cream over bowls containing different flavoring agents, and let them steep until cool. Then I would strain each into its own measure of sugar and eggs, and bake them individually in small ramekins.

Three flavors hardly count as special these days. Butterfly in San Francisco now offers a flaming plate of six tropical flavors, while other restaurants offer a brulee du jour. White or bittersweet chocolate or espresso are popular additions, but there are more offbeat flavors as well. Marie Simmons infuses custard with Earl Grey tea in her book "The Good Egg" (Houghton Mifflin Company, $27), and I've seen jasmine and green tea brulees on menus. But it's hard to burn out on the classic-especially when using fresh vanilla bean.

Classic Creme Brulee

Makes 8 brulees

This rich-but-not-too-rich recipe comes from the Masters restaurant on Kauai, opened by 3-star Michelin chef Louis Outhier. Instead of pure cream, as in most recipes, it calls for a little milk, less egg and a touch of cornstarch-to help stabilize the custard. The original recipe was metric and called for 120 grams of sugar, } liter cream and \ liter milk. Real vanilla bean makes a noticeable difference, but 2 teaspoons of vanilla extract can be substituted.

3 cups heavy cream
1 cup whole milk
1 vanilla bean, split lengthwise
{ cup sugar

teaspoon cornstarch
egg yolks
About 1/3 cup sugar (turbinado if using a blowtorch, light brown sugar if using a broiler)

In a heavy-bottomed sauce pot, heat cream, milk and split vanilla bean almost to a boil over medium-high heat. Watch the pot carefully, as the cream will scorch and bubble over if allowed to boil. As soon as it begins to simmer, remove pot from heat. Let sit at least 5 minutes to infuse cream with the vanilla.
Meanwhile, whisk sugar, cornstarch and egg yolks together in a large bowl. Slowly pour the cream mixture into the yolks, whisking constantly. If baking custards right away, remove vanilla bean; otherwise, wrap, and refrigerate with bean in custard up to two days.
Preheat oven to 200 to 225 degrees. Set 8 shallow 6-ounce creme brulee dishes (you can use smaller or larger dishes; the cooking time will vary only slightly) on a large cookie sheet. Divide the custard mixture into dishes, about } cup in each. Carefully transfer the brulees to the oven. Let cook until just set, about 1 hour, turning the cookie sheet around once if the custards seem to be setting unevenly. When set, the custards should jiggle only very slightly when the cookie sheet is shaken. The custards shouldn't bubble during cooking. If they do, remove immediately.
Remove from oven and allow to cool to room temperature.
If using a blowtorch: If serving within an hour, keep custards at room temperature. If not, refrigerate up to a day and transfer to room temperature 45 minutes before serving. When ready to serve, sprinkle each custard with a thin layer of turbinado sugar-about 2 or 3 teaspoons each-and place dishes on a nonflammable surface. Following manufacturer's directions, light blowtorch and bring to medium heat. Using a back-and-forth motion, and being sure to get the edges, caramelize the sugar directly and completely with the flame. The crust should turn a deep golden brown color. Garnish with fresh fruit and/or cookies if desired.

If using a broiler: Refrigerate the custards up to 1 day. Dry the brown sugar (you can do a large batch and save it) on a cookie sheet in a 200-degree oven for 20 or 30 minutes. Let cool and run through a sieve or sifter. It will hold indefinitely. Preheat broiler. Sprinkle a thin layer of brown sugar, about 2 teaspoons, on each chilled custard, using a finger to gently spread it evenly across the top. Position a rack 3 or 4 inches from broiler. Place sugared brulees one or two at a time under heat source, carefully moving dishes slightly to caramelize sugar evenly (a broiler's heat is rarely even). This takes a little practice and a lot of concentration, so you might want to do one or two as an experiment before you try it with company. When evenly caramelized, set aside and continue with rest of brulees. Garnish with fresh fruit and/or cookies if desired.

Per serving: 459 calories, 6 g protein, 26 g carbohydrates, 38 g fat, 269 mg cholesterol, 55 mg sodium, 0 fiber. Calories from fat: 74 percent.

Source: Contra Costa Times (Walnut Creek, CA), Feb 12, 2001

Maple syrup a must for custard

2006-06-19T14:07:00.000-05:00

Two great flavours and two delightful textures - maple and walnut/creamy and crunchy - are mated in this classic dessert with a twist.

Pots de creme are custards served in wee dishes or cups. They are baked in a water bath, or bain-marie. The water surrounds the custard dishes with even warmth to help prevent separation or curdling.

Nowadays, this technique is used for delicate foods.

But according to the online encylopedia Wikipedia, bain- maries were originally used in alchemy, and legend has it they were named after alchemist Miriam, a sister of Moses.

Not that you'd need a chemistry class to make these sweet and simple odes to maple syrup season.

Glazed Maple-Walnut Pots de Creme

Adapted from a recipe by the California Walnut Commission. Maple extract can be added for more intense flavour.

6 egg yolks
1/3 cup maple syrup
1 cup each: whole milk, whipping cream
1/2 tsp maple extract (optional)
1/2 tsp vanilla extract
1/2 cup walnut pieces
1/2 cup granulated sugar
3 tbsp water
In medium bowl, whisk together yolks and maple syrup.

In small pan on medium-high heat, bring milk and cream to boiling point. Gradually whisk into yolk mixture.

Whisk in maple extract (if desired) and vanilla extract. Strain through sieve into medium bowl.

Ladle mixture into 6 ramekins or custard cups (1/2 cup size). Set in roasting pan. Fill pan with boiling water to reach halfway up sides of ramekins or custard cups. Cover pan with foil. Bake in preheated 325F oven 55 to 60 minutes or until set, but still quivery in centre. Remove from water bath and cool briefly. Refrigerate until chilled, at least 2 hours.

Sprinkle walnuts on top of each custard.

In small pan over medium heat, heat sugar and water without stirring until clear syrup forms. Increase heat to high and bring to boil. Cover and boil 2 minutes. Uncover and boil until syrup turns dark amber. Spoon over walnuts. Refrigerate 30 minutes or until sugar crust is firm.

Makes 6 servings.

Source: Toronto Star (Canada), Apr 11, 2005

The Chef's Table: Her creme brulee turns out

2006-06-19T14:05:00.000-05:00

By Jim Coleman

Q: You probably have answered this question before, but the last two times I've tried to make creme brulee it never got firm. Can I re-bake it after it has cooled? What am I doing wrong? _Michelle C.

A: Your guess is as good as mine as to whether this question has been asked before. I'm the guy who can't remember the names of my neighbors who have lived across the street for 12 years.

We can try to figure out what went haywire with your creme brulee, but if you want to make sure you're not doing anything wrong, just don't go three for three with that same recipe. Toss it out!

You pose a good question, even if I have answered it before. This French dessert is a custard, just like creme caramel or flan. Even ice cream has a custard base, but unlike ice cream, creme brulee falls into the "baked custard" category.

When I was in culinary school, a very long time ago, we were taught that baked custards were made with egg yolks, cream, sugar and vanilla. These days I see as many creme brulee recipes that call for milk or half-and-half as those that use only cream.

Also, most newer recipes recommend using whole eggs. These differences from the classic preparation are fine as long as you have enough eggs to thicken the thinner liquid (milk or half-and-half), and you cook the mixture long enough without curdling the eggs.

After combining the sugar and the liquid in a saucepan and bringing it to a light boil, you slowly temper your eggs. This means that you add small amounts of the hot liquid to the beaten eggs at intervals until the egg mixture is heated. Then you pour the egg mixture back into the saucepan and cook until it coats the back of a spoon. (Or, to make it simpler, until it is twice as thick.)

This is the most important step in making creme brulee. If the mixture isn't thickened enough, then it's not going to set up properly. It becomes more of a problem when milk is used, but the recipe I'm sharing with you uses cream, so don't worry.

Another thing to remember when making creme brulee is not to remove it from the oven too soon. Your early efforts may have been thin because they were undercooked.

Last of all, and this may sound silly, make sure you don't have too much water in your water bath. No, not your bubble bath _ I'm talking about the pan of water the ramekins are placed in as they cook in the oven.

Another thing: Put the pan of water in the oven and then place the ramekins inside. I've seen people walk across the kitchen with a pan filled with water that splashes all over the place _ most importantly, into the creme brulee, with very soggy results.

___

MICHELLE'S PERFECT CREME BRULEE

1 pint heavy cream

{ cup granulated sugar

5 egg yolks

Pinch kosher salt

1 vanilla bean, split

Light brown sugar

Preheat the oven to 300 degrees.

Mix the cream with the granulated sugar in a saucepan and heat with the vanilla bean to the boiling point. Remove the vanilla bean and scrape the inside of it into the cream.

In a bowl, lightly beat the egg yolks with a pinch of salt. Slowly pour the hot cream over them, stirring constantly with a wire whisk, until eggs are warm and the mixture is well blended. Strain the custard into a pitcher and divide it equally among oven-proof ramekins or custard dishes.

Place the ramekins in a large baking pan and put the pan into the oven. Pour hot water into the pan so that it reaches halfway up the ramekins. Bake for 30 to 45 minutes (depending upon the size of the ramekins) until the custard is firm. Remove from the oven and cool.

About 90 minutes to two hours before serving, sprinkle about a quarter-inch of brown sugar over the top of each serving. Place the ramekins under the broiler until the sugar is melted and bubbly, taking care that it doesn't scorch and burn.

Remove, cool and chill again until serving time. Serves 6.

___

(Chef Jim Coleman and his wife, writer Candace Hagan, who contributed to this column, answer your food questions. He is the executive chef at the Rittenhouse Hotel, Philadelphia, the author of three cookbooks and the host of two nationally syndicated cooking shows _ "A Chef's Table" on NPR, and "Flavors of America" on PBS.)

Source: Philadelphia Daily News, The (PA), Jun 24, 2005

Chocolate Pudding

2006-06-19T12:51:00.000-05:00

By Kathy Farrell-Kingsley

Low-fat doesn't mean it can't be chocolate

The rich taste of chocolate does not have to be taboo for those on the nutritional straight and narrow. In fact, by trading chocolate for cocoa powder, recipes retain the same delicious flavor, but not the calories and fat, and still satisfy even the most serious chocoholic. The combination of cocoa and cornstarch yields a thick, creamy pudding with an intense chocolate taste. And when you serve this dessert to guests, you'll never hear the backhanded complement "not bad for diet food." You'll just hear, "Mm-mm."
Chocolate Pudding

SERVES 4

Feeding a crowd? This recipe can easily
be doubled.

2 1/4 cups 1% fat milk or soy milk cup sugar
Pinch of salt
2 Tbs. cornstarch
cup unsweetened cocoa powder
I large egg, beaten
1 tsp. vanilla extract
Raspberries (optional)
Shaved chocolate (optional)

In heavy medium saucepan, combine 2 cups milk, 1/4 cup sugar and salt; bring to a boil. In medium bowl, mix cornstarch, cocoa and remaining 1/4 cup sugar. Whisk in remaining 1/4 cup milk until smooth. Whisk hot milk mixture into bowl and return to saucepan. Bring to a boil, stirring. Boil 2 minutes, stirring constantly.
In small bowl, beat egg with fork. Whisk 1 cup hot mixture into egg, then whisk back into hot mixture. Cook, stirring over medium-low heat, without boiling, 2 minutes. Stir in vanilla.
Pour pudding into serving glasses. To prevent skin from forming, place sheets of wax paper directly on surface of pudding. Refrigerate until thoroughly chilled, about 2 hours. If desired, top with raspberries and shaved chocolate just before serving. PER SERVING: 223 CAL.; 9G PROT.; 5G TOTAL FAT (2G SAT. FAT); 43G CARB.; 59MG CHOL.; 89MG SOD.; 4G FIBER
VARIATION: Make pudding and pour into a ready-made chocolate cookie pie crust. Top with lightly sweetened whipped topping.

VT recipe 223 calories 5 grams fat

Typical recipe 332 calories 8 grams fat

Source: Vegetarian Times, Feb2001 Issue 282, p52, 1p

Chocolate Pudding; Vanilla Pudding; Vanilla Bean-Buttermilk Pudding Cakes; Butterscotch Pudding

2006-06-19T12:45:00.000-05:00

CHOCOLATE PUDDING

Preparation time: 15 minutes

Cooking time: 1 hour, 40 minutes

Chilling time: 4 hours

Yield: 8 servings

This super-rich, deeply chocolate-flavored pudding is a favorite at Petterino's restaurant in Chicago. We adapted it from a recipe by chef Mark Dorian.

2 cups whipping cream
1 cup half-and-half
} cup sugar

{ teaspoon vanilla extract

5 ounces semisweet chocolate, chopped
9 egg yolks
1. Heat oven to 300 degrees. Combine whipping cream, half-and-half, sugar and vanilla in a heavy-bottomed saucepan over medium-high heat. Heat just to a simmer; remove pan from heat. Add chocolate; stir to melt completely.
2. Whisk in egg yolks one at a time until blended. Strain mixture through fine-mesh strainer. Divide pudding among eight 6-ounce custard cups; place in a deep baking pan and place in oven. Fill pan with enough scalding-hot water to come halfway up sides of custard cups. Cover with foil.
3. Bake puddings until set, 50 minutes. Allow puddings to cool in the pan 10 minutes. Remove from water bath; cool. Cover with plastic or foil, refrigerate 4 hours or overnight.
Nutrition information per serving:

470 calories, 68 percent calories from fat, 36 g fat, 21 g saturated fat, 335 mg cholesterol, 45 mg sodium, 33 g carbohydrate, 6 g protein, 1 g fiber

VANILLA PUDDING

Preparation time: 15 minutes

Cooking time: 10 minutes

Chilling time: 4 hours

Yield: 6 servings

This classic, cornstarch-based pudding is adapted from "How to Cook Everything," by Mark Bittman.

{ cup sugar

3 tablespoons cornstarch

[ teaspoon salt

4 egg yolks
2{ cups half-and-half or milk
3 tablespoons butter
2 teaspoons vanilla extract
1. Combine sugar, cornstarch and salt in a small saucepan. Whisk together eggs and half-and-half in a medium bowl. Add egg mixture to pan, stirring constantly over medium heat, until pudding thickens, 10 minutes. Do not allow to boil. Remove from heat; stir in butter and vanilla.
2. Pour into custard cups or a large bowl, placing plastic wrap directly on the surface of the pudding. Refrigerate until chilled, 4 hours or overnight.
Nutrition information per serving:

300 calories, 60 percent calories from fat, 19 g fat, 11 g saturated fat, 205 mg cholesterol, 160 mg sodium, 23 g carbohydrate, 5 g protein, 0 g fiber

VANILLA-BEAN BUTTERMILK PUDDING CAKES

Preparation time: 25 minutes

Cooking time: 40 minutes

Yield: 6 servings

This recipe, adapted from one by pastry chef Nancy Silver of MOD restaurant in Chicago's Wicker Park, takes pudding one step further, into a warm cake.

} cup sugar plus more for sprinkling custard cups

2 tablespoons butter

Seeds scraped from 1 vanilla bean, or 1 teaspoon vanilla extract

3 egg yolks
5 tablespoons flour
{ cup each: buttermilk, whipping cream

\ cup each: lemon juice, apple juice

4 egg whites
1. Heat oven to 375 degrees. Coat six 8-ounce custard cups with non-stick cooking spray. Sprinkle with sugar. Set aside.
2. Cream butter, vanilla seeds and all but 2 tablespoons of the sugar in bowl of electric mixer. Slowly add 1 egg yolk at a time; scrape sides of the bowl between each addition. Add flour; mix just until incorporated. Mix in buttermilk and cream. Mix in lemon and apple juices. Set aside.
3. Place egg whites in a clean mixing bowl; beat on high until foamy. Add remaining 2 tablespoons of the sugar in a stream. Beat to stiff peaks. Gently fold egg whites into batter in 2 additions.
4. Divide batter among custard cups. Place cups in a deep baking dish and place in oven. Fill pan with boiling hot water to come halfway up sides of cups. Bake until cakes have risen like a souffle and are golden brown on top, 30-40 minutes. Serve immediately for a soufflelike texture; for a cakelike texture, let cool to room temperature; invert cakes onto plates to serve.
Nutrition information per serving:

280 calories, 44 percent calories from fat, 14 g fat, 8 g saturated fat, 145 mg cholesterol, 110 mg sodium, 34 g carbohydrate, 6 g protein, 0.2 g fiber

BUTTERSCOTCH PUDDING

Preparation time: 20 minutes

Cooking time: 1 hour

Chilling time: 4 hours

Yield: 6 servings

Our tasters swooned over the rich butterscotch flavor in this beautifully creamy baked pudding, adapted from "Recipes From Home," by David Page and Barbara Shinn (Artisan, $30).

} cup sugar

\ cup water

2 cups whipping cream
1 cup whole milk
\ cup firmly packed dark brown sugar

6 egg yolks, lightly beaten
1 teaspoon vanilla extract
{ teaspoon salt

Place sugar in large, heavy saucepan; pour water evenly over sugar. Cook over medium heat, stirring occasionally, until sugar is dissolved. Increase heat to medium-high; cook without stirring until it turns golden amber, about 8 minutes. Remove caramel from heat.
Meanwhile, stir together cream, milk and brown sugar in heavy-bottomed saucepan over medium-high heat. Cook until small bubbles appear on surface; remove from heat. Carefully pour hot cream into hot caramel; stir with a long wooden spoon or whisk.
Heat oven to 300 degrees. Place egg yolks in small bowl. Stir in \ cup of the hot cream mixture into yolks. Stir yolks, vanilla and salt into remaining cream mixture. Strain mixture through fine-mesh strainer into bowl. Divide pudding among six 6-ounce custard cups. Place cups in a deep baking pan and place in oven. Fill pan with scalding-hot water to come halfway up sides of custard cups. Cover with foil.
Bake puddings until set, about 50 minutes. (The center will jiggle a bit.) Remove from the water bath; let cool. Cover with plastic or foil; refrigerate 4 hours or overnight.
Nutrition information per serving:

490 calories, 65 percent calories from fat, 36 g fat, 21 g saturated fat, 325 mg cholesterol, 255 mg sodium, 38 g carbohydrate, 6 g protein, 0 g fiber

Source: Chicago Tribune (IL), Dec 17, 2001

Little chocolate puddings are a bittersweet treat

2006-06-19T12:39:00.000-05:00

AT MORGAN MEUNIER'S restaurant in Islington, you can choose the cocoa content for your chocolate moelleux pudding from 45 per cent Cocoa Barry milk or 70 per cent Valrhona Guanaja dark.

Chocolate is such a personal thing that such a choice is tantamount to a public service, although neither is necessarily better than the other. They are just different. And the moelleux pudding at Morgan M has a devilishly smooth molten heart that spills out at the touch of a spoon.

Most chefs have their own version of this deservedly popular chocolate fondant pudding, including my simple, more domestic version on this page. The one thing that they all require is good chocolate.

Chocolate is marketed in varying percentages that refer to the percentage by weight of cocoa solids and cocoa butter combined. It is this that determines that seductive bittersweetness - and the cost.

While ordinary milk chocolate may contain only 20 per cent cocoa solids, great dark chocolate starts at 50 per cent and goes up to 85 per cent and higher.

After extensive personal research, I have settled on 70 per cent as my preference because it is neither overly sweet for cooking purposes, nor too austere for midnight nibbling.

There are some terrific 70 per cent chocolate bars in the shops, including Lindt Excellence, Green & Black and Valrhona Guanaja, so you should not have any trouble finding something suitable for these little chocolate puddings.

Their almost souffle-like chocolate sponginess and soft, gooey centres make the perfect, bittersweet ending to a weekend meal.

Method:

Heat the oven to 190C/Gas 5. Butter four 150ml heatproof souffle moulds or ramekins and place on a baking tray.

Chop the chocolate roughly and place in a heatproof bowl over a pot half filled with gently simmering water.

Remove from the heat when half melted, and stir well until fully melted. Allow to cool for 5 minutes.

Beat the vanilla essence, brandy and caster sugar into the melted chocolate. Beat in the egg yolks, one by one, and then the flour, until you have a fairly stiff mixture.

Whisk or beat the egg whites until stiff and peaky, then gently fold them through the chocolate. Spoon into the moulds and bake for 10 to 12 minutes until puffed and well risen. They should still be a little gooey inside.

Serve with creme fraiche or vanilla ice-cream.

Free with The Times tomorrow: your sumptuous Times Food Lovers' Calendar, with a year's worth of mouthwatering recipes, plus Jane MacQuitty's wine recommendations

Very Simple Food by Jill Dupleix is published by Quadrille at Pounds 20. Order from Times Books Direct for Pounds 16, plus Pounds 1.95 p&p.

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LITTLE CHOCOLATE PUDDINGS

Prep: 10 min

Cook: 30 min

Serves 4

1 tsp butter

150g dark bittersweet chocolate tsp vanilla essence

1 tbsp brandy, rum or whisky

85g caster sugar

4 large eggs, separated

1 tbsp plain flour, sifted

Source: Times, The (United Kingdom), Nov 14, 2003

Chocolate!

2006-06-19T12:37:00.000-05:00

By Jackie Mills

Decadent desserts to steal his heart.

1 CHOCOLATE PUDDING
Cook ¾ cup sugar, ½ cup cocoa, 2 Tbs. cornstarch, ¼ tsp. salt, and 2 cups half-and-half over medium heat, whisking until thickened. Remove from heat and stir in 4 oz. chopped bittersweet chocolate and 1 Tbs. vanilla. Makes 2 1/2 cups.

2 CHOCOLATE RASPBERRY TART
For crust, grind 12 chocolate graham crackers, 1 melted stick butter, and ¼ tsp. salt in a food processor; press into a 10 in. tart pan and bake at 350° for 10 minutes. Sprinkle 6 oz. chopped white chocolate onto hot crust; spread evenly. For filling, heat 1 1/4 cups whipping cream and 2 Tbs. butter until hot; stir in 10 oz. bittersweet chocolate, then stir in ¼ cup raspberry liqueur. Chill briefly and spread into crust.

3 MOCHA CAKE
Beat together an 18 1/4 oz. devil's food cake mix, 1 cup sour cream, 1 melted stick butter, 4 eggs, 1Tbs. vanilla, and ¼ cup instant espresso dissolved in ¾ cup water. Bake in 3 greased 8 in. cake pans at 350° for 30 minutes. For frosting, stir together 1/3 cup milk and 1 Tbs. instant espresso; beat in 3 cups confectioners' sugar, 2/3 cup cocoa, 3 oz. softened cream cheese, 1 melted stick butter, and 1 Tbs. vanilla.

4 CHOCOLATE CHEESECAKE
Grind 9 oz. chocolate wafer cookies and 1 melted stick butter in a food processor; press into bottom of a greased 10 in. springform pan. Beat together 2 lb. softened cream cheese and 1 cup sugar; beat in 4 eggs, 16 oz. sour cream, and 1 Tbs. vanilla, then beat in 12 oz. melted semisweet chocolate chips. Pour into crust and bake on a baking pan at 300° for 1 hour, 25 minutes.

Source: Redbook, Feb2003, Vol. 200 Issue 2, p182, 1p

Chocolate puddings with molten centres - the perfect

2006-06-19T12:33:00.000-05:00

YOU will need 4 x 200ml metal pudding moulds (readily available from cookware shops or good department stores). Thickly grease the moulds with butter, flour them and place in the freezer. Melt 200g chopped dark chocolate and 100g butter in a heat-resistant bowl set over a saucepan of hot water, stirring occasionally until smooth.
Beat 3 eggs, 2 yolks and 100g caster sugar with a hand-held electric beater for 3 to 4 minutes, or until thick and pale. Gradually add the chocolate mixture, gently mixing until combined. Sift over 3 tbsp plain flour and fold in until smooth. Spoon the mixture into the chilled moulds, filling to within 1cm of the rim.
Transfer to the refrigerator and chill for at least 30 minutes (and up to 24 hours). Cook the pudding for 11 minutes in a preheated 200C oven -- the tops should be just firm. Remove from oven and let sit in the moulds for 2 minutes. To serve, loosen the puddings around the edge of the moulds with a knife and then invert each on to a plate

Source: Australian, The, MAR 13, 2004

7 low calorie chocolate treats

2006-06-19T11:57:00.000-05:00

Edited by Sharon Cohen and Kathleen Doheny

You don't have to stifle your chocolate cravings if you're trying to control your weight. Nutritionist Katherine Tallmadge, M.A., R.D., author of Diet Simple (LifeLine Press, 2002), says many of her clients have lost 30–40 pounds and more without having to give up chocolate. Here she suggests seven low-calorie ways to enjoy the creamy treat.

Dark chocolate It's so rich and flavorful, most people are satisfied with very little, and it contains only about 110 calories per ounce.
Chocolate “sundaes” Use fresh fruit instead of ice cream. Light or regular chocolate syrup contains only 25 or 50 calories per tablespoon.
Chocolate “floats” Place ½ cup nonfat chocolate frozen yogurt in a glass and add diet soda. Contains about 110 calories.
Chocolate pudding Many fat-free g Many fat-free and low-calorie varieties contain about 120 calories per serving.
Chocolate pudding pops Starbucks Frappuccino Mocha frozen pops weigh in at only 120 calories. You'll find a variety of other low-calorie frozen treats at your supermarket.
Chocolate chips Sprinkle on yogurt for a sweet dessert or even a breakfast treat. One tablespoon of semisweet- or milk-chocolate chips contains only 50 calories or so, depending on brand.
Hot chocolate Heat 6 ounces nonfat milk, ½ tablespoon cocoa and ½ tablespoon sugar in a pan. Add a dash of cinnamon and/or vanilla extract. Heat, stirring constantly. Calories: about 100.

Source: Shape, Oct2002, Vol. 22 Issue 2, p126, 2p

Chocolate - the treat that binds us all

2006-06-19T10:30:00.000-05:00

THERE must be very few people in the world who don't like chocolate, Caroline Winstanley writes. I know of two and find it incompre- hensible how anyone can turn down a piece of that gorgeous, uplifting, spirit-enhancing confectionery.

I'm sure it's possible to become addicted to it. I probably am and I love it in all its forms: white, milk, crammed with sugar, fats, fruit and nuts, elegantly thin and minty or the connoisseur's dark, sophisticated slab. I know I'm not the only person who has ever had to nip out to the petrol station at midnight for a fix.

Cooking with chocolate is a dream. There will always be a chorus of approval when any chocolate pudding is brought to the table. Who can resist a rich chocolate mousse, ice-cream or cake? Bear in mind that the type of chocolate you use is paramount.

The quality of the chocolate will depend on the amount of cocoa butter used in the pro- cess. For cooking purposes you should use a dark chocolate that has a minimum of 50 per cent but preferably 60/70 per cent cocoa-butter content. Take care when melting the chocolate in a double boiler; it is important that the bottom of the bowl does not touch the water and that the water is not boiling. Take these precautions and the chocolate will melt smoothly and stay glossy.

This delicious chocolate torte is very easy to make and freezes beautifully. You could try making individual portions using 4in metal rings, but make sure that you remove them by warming with a hot cloth, rather than running a knife around the mousses, to ensure that they keep their shape. The whipped chocolate mousse that tops the biscuit base is surprisingly light. For a different flavour, add a layer of raspberries or cherries in kirsch in the centre.
Alternatively, you could replace the chocolate Hobnobs with ginger biscuits and fold a few chopped pieces of stem ginger through the chocolate mix.

CHOCOLATE TORTE

Serves four

3oz/75g unsalted butter

8oz/225g plain chocolate

Hob-nobs (or similar)

12oz/350g dark chocolate

18 fl oz/500ml double cream

Place the biscuits in a plastic bag and crush with a rolling pin. Melt the butter and stir in the crumbs. Press into the bottom of a lightly greased 9in Springform tin.

Slowly melt the chocolate over a bowl of lightly simmering water. Cool.

Whip the cream, taking care to leave it fairly loose. Mix a couple of tablespoons of the cream into the chocolate and fold the rest in until you have a smooth mousse. Pour over the biscuit base, smooth over the top and chill for a few hours in the fridge. Turn out, dust the top with cocoa powder and serve with chilled pouring cream.

Source: Times, The (United Kingdom), Apr 10, 2002

Say no to imitations and use real vanilla

2006-06-19T09:56:00.000-05:00

By Jane Snow

Vanilla is finally getting some respect.

No, it doesn't have the sexy allure of chocolate, the glamour of raspberry or the Southern charm of peach. But we had to have it, even when the price soared to about $8 for a measly 2-ounce bottle of extract last year. We yearned for the wholesome, comforting, slightly exotic flavor.

Vanilla prices are falling now, so it's time to break out the recipes. Lavish the stuff in a homemade cream soda, a double vanilla pound cake with rum-vanilla sauce or a luxuriously rich vanilla custard sauce for berries.

Or make some vanilla extract to steep all summer and fall, and bottle for gifts in December.

For the pound cake, you'll need a vanilla bean, vanilla sugar and vanilla extract. The cream soda, homemade extract and custard sauce are made with whole vanilla beans.

Whole vanilla beans are available in the spice aisle of many supermarkets. The pliable, dark-brown pods usually are packaged in a bottle or glass tube.

Some stores sell vanilla sugar, or you could make your own by burying a vanilla bean in a zipper-lock plastic bag filled with 4 or more cups of sugar. Seal the bag. The bean will flavor the sugar within a week or two.

Don't discard the used vanilla bean. Even beans that have been split and used in cooking may be reused once or twice, until the flavor is gone. Wash and dry the bean if it is coated with other ingredients. Wrap it tightly and store at room temperature.

What we know as vanilla beans are actually dried bean pods. Tiny beans the size of poppy seeds are contained inside the pods. Some recipes call for splitting a bean lengthwise and scraping out the seeds, adding both the seeds and the beans to the mixture to be flavored. Scraping out the seeds releases more of the vanilla flavor.

The vanilla beans are the seed pods of orchids that grow in jungles in the tropics and subtropics. Of the 110 species of vanilla orchids, the most commonly cultivated are vanilla planifolia, indigenous to Mexico, and vanilla tahitensis of Tahiti. The jointed vines produce small, yellow-white orchids followed by fleshy seed pods 8 to 10 inches long. After the pods are picked, they are treated with water or heat, then sun-dried for weeks or months.

Spanish explorers took vanilla plants from Mexico back to Europe, but vanilla was not successfully grown in tropical European colonies until the 1800s, after a French scientist figured out that the orchids must be pollinated by hand. In Mexico, they are pollinated by tiny hummingbirds and a type of bee that doesn't exist outside the Americas.

Until recently, Madagascar and Indonesia were the top commercial growers. But a shortage that began in 2000 spurred planting in other tropical regions, and now the top producers are Madagascar followed by Papua New Guinea, Indonesia and Uganda, said Rick Brownell, vice president of vanilla products for the Virginia Dare Co. of Brooklyn, which supplies flavorings to manufacturers.

With so much vanilla expected to flood the market this year, you may be tempted to stock up. That's not a great idea, said Patricia Rain, owner of the mail-order retailer the Vanilla Co. and author of three books about vanilla.

Vanilla extract loses flavor over time, and vanilla beans can dry out. If vanilla extract is tightly capped and stored in a cool, dry place (but not the refrigerator), it will retain its strength for a long time, Rain said. If it is stored improperly, it can lose strength in as little as six months.

Vanilla beans should be wrapped well and stored at room temperature. Vanilla beans that have dried out and hardened may be reconstituted in warm water, but much of the flavor will be lost.

Many connoisseurs believe the best vanilla is Bourbon vanilla, named for the Bourbon islands, where they were first grown outside Mexico. Like Mexican vanilla, Bourbon vanilla _ which contains no bourbon liquor _ is made from vanilla planifolia. It is the type of vanilla grown in Madagascar. Most of the vanilla grown in Papua New Guinea is vanilla tahitensis.

Mexico produces very little vanilla anymore. Much of the jungle where the orchids grew has been cleared for oil drilling. Rain, who visits the old vanilla-producing region frequently, cautions tourists about buying Mexican vanilla. Almost none is sold outside a couple of vanilla-producing villages on the Eastern coast. Virtually all of the vanilla sold in Mexico is artificial vanilla, she said.

``No matter what the label says, odds are 99 percent that it is fake,'' Rain said.

Use only real vanilla in the following recipes. This year, you'll be able to afford it.

HOMEMADE VANILLA EXTRACT

5 vanilla beans, sliced open lengthwise

2 cups vodka

Place the beans and alcohol in a lidded jar, cover tightly and store in a cool, dark place, shaking once a week. The longer the beans steep, the stronger the vanilla will be. Steep for several months to a year for the best flavor. Pour into decorative bottles if desired, including a piece of vanilla bean in each one. Cap tightly.

THE PERFECT CREME SODA

1 cup sugar

1 cup water

1 vanilla bean, split lengthwise

2 tbsp. vanilla extract, or to taste

Soda water

In a medium saucepan, combine sugar and water and stir over medium-high heat until sugar is dissolved. Bring to a boil, add vanilla bean and allow to boil for about 3 minutes, or until syrup thickens slightly. Remove from heat and cool. Stir in 2 tablespoons or more vanilla extract.

To make soda, remove vanilla bean from syrup and put 4 tablespoons of the vanilla syrup in a tall glass. Add ice and fill with soda water. Taste, adding syrup if needed.

Note: You can make creme sodas using just extract. Add another tablespoon of extract to the simple syrup after it cools.

_ From "Vanilla" by Patricia Rain

DOUBLE VANILLA POUND CAKE

1 large vanilla bean, split or cut into pieces

1 cup milk, room temperature

4 cups sifted flour

1 tbsp. baking powder

{ tsp. salt (if using salted butter, delete)

2 cups unsalted butter, at room temperature

2 { cups vanilla sugar

6 jumbo eggs, at room temperature

1 tbsp. pure vanilla extract

Rum-Vanilla Glaze (recipe follows)

Preheat oven to 350 degrees. Pour milk into a saucepan, add the vanilla bean and bring almost to a boil. Remove from heat and cool to room temperature. Remove vanilla bean and set aside.

Resift the flour with the baking powder and the salt onto a sheet of waxed paper; set aside.

In a large bowl, cream the butter with an electric mixer until light, about 3 minutes. Add the vanilla sugar in two portions, beating thoroughly after each portion is added. Beat in eggs one at a time, scraping down the sides of the bowl to ensure an even mixture. Blend in vanilla extract.

On low speed, add the sifted dry ingredients alternately with the milk, beginning and ending with the dry ingredients. Pour batter into a lightly buttered, floured 10-inch tube pan, a large square baking pan or three loaf pans. Bake at 350 degrees on the lowest oven rack for about 1 hour, or until a toothpick inserted into the cake emerges clean and dry.

Cool cake in the pan on a rack for 10 minutes. Prick holes all over the top of the cake with a thin knife or toothpick and slowly spoon glaze over the cake, allowing the syrup to absorb into the cake.

RUM-VANILLA GLAZE

1 cup sugar

1 cup water

1 tbsp. pure vanilla extract

\ cup rum (optional)

Bring sugar and water to a boil in a small saucepan, stirring to dissolve sugar. Reduce heat and simmer for 10 minutes, or until syrup begins to thicken. Cool slightly before adding extract and rum.

_ From "Vanilla" by Patricia Rain

VANILLA CUSTARD SAUCEFOR FRESH BERRIES

{ vanilla bean

2 cups half-and-half

2 large eggs

{ cup sugar

Have ready a bowl of ice and cold water. Split vanilla bean lengthwise. In a heavy saucepan, bring half of the vanilla bean and the half-and-half just to a boil. Remove from heat.

In a bowl, whisk eggs and sugar until well combined. Add half-and-half mixture in a slow stream, whisking vigorously to prevent eggs from curdling.

Return saucepan to medium-low heat. Cook and stir until thickened and it reaches 170 degrees on an instant-read thermometer (do not boil). Remove vanilla bean.

Pour custard through a fine sieve into a metal bowl. Set bowl in ice water and cool, stirring occasionally. Cover and refrigerate until cold, at least 1 hour. Spoon over fresh berries.

Makes 4 servings.

_ From "Gourmet's Sweets" by the editors of Gourmet magazine

RICH VANILLA PUDDING

} cup sugar

3 tbsp. cornstarch

3 cups half-and-half or whole milk

4 egg yolks, beaten

1 tbsp. butter

2 tsp. vanilla extract

Combine sugar and cornstarch in a medium saucepan. Stir in milk. Cook and stir over medium heat until mixture is thickened and bubbly. Cook and stir for 2 minutes more.

Remove from heat. In a thin stream, gradually add 1 cup of the hot mixture to the beaten egg yolks while whisking vigorously to prevent eggs from cooking. Scrape hot egg mixture into the saucepan. Cook and stir over medium heat until thickened and smooth. Do not boil.

Remove from heat and stir in butter and vanilla extract. Pour into a bowl or dessert cups. Cover the surface directly with plastic wrap. Chill.

Makes 6 servings.

Source: Akron Beacon Journal (OH), Apr 27, 2005

Cook's Corner: Brown Betty Sundae

2006-06-19T09:53:00.000-05:00

Q: I hope you can help me impress my wife of 37 years by making a Brown Betty sundae like the one we shared at a drugstore soda fountain on our first Valentine's Day. It was a combination of hot and cold, tempered with a warm vanilla sauce. Please don't make this too hard to make as I am not a cook.-W.G., Wilmington, N.C.

A: I'm sure there are lots of wives of romance-challenged men who will be touched by your request and your poetic reminiscence. I've never encountered a Brown Betty sundae, but it's a natural-ice cream, hot cinnamon apples, cake and warm vanilla sauce. I tried to make this as easy as possible, and I know your wife will not only be impressed but moved by your thoughtfulness.

---

BROWN BETTY SUNDAE

Betty:

4 1-inch slices of pound cake
1/3 cup butter or margarine at room temperature
{ cup firmly packed brown sugar

{ teaspoon cinnamon

1 20-ounce can apple pie filling

Vanilla sauce:

1 \ cups milk

\ cup sugar

tablespoon cornstarch
tablespoon cold water
egg
teaspoon vanilla extract
dash salt
For the sundae:

{ pint vanilla ice cream

Maraschino cherries (optional)

Chopped nuts (optional)

Tear the pound cake into very small pieces. With a fork, press the brown sugar and cinnamon into the soft butter. Mix with the pound cake pieces and place about half this mixture into an 8-inch square pan. Cover with the apple pie filling, then the remaining cake mixture. Bake at 350 degrees for about 30 minutes, until bubbly.

Meanwhile, make the sauce: Place the milk and sugar in a saucepan. Dissolve the cornstarch in the cold water and beat into the milk along with the egg. Cook 5 minutes, stirring constantly, until sugar is dissolved and sauce is thick and hot. Remove from heat and stir in vanilla and salt.

To serve: Scoop a tablespoon or so of the Brown Betty into a heat-proof sundae or parfait glass or bowl. Add a scoop of ice cream, then a scoop of Betty. Ladle the sauce on top and garnish with maraschino cherries and nuts if desired. You'll have enough for seconds.

Makes 4 generous servings.

Per serving: 838 calories (34 percent from fat), 31.6 g fat (17.2 g saturated, 9.4 g monounsaturated), 176.4 mg cholesterol, 9.6 g protein, 134.7 g carbohydrates, 1.6 g fiber, 526.6 mg sodium.

---

Q: I've lost a recipe for lamb stew, Moroccan I think, that called for pumpkin as well as the usual ingredients, to be served with couscous. I seem to remember that it was from The Miami Herald or Gourmet magazine.-Hillary Langen, Miami Beach

A: The first time I tasted couscous, I was 21, on my first trip to Europe, and went to a Moroccan restaurant in Paris recommended by a budget travel guide. I was entranced by the exotic, unfamiliar flavors and spent years trying to re-create the tagine (stew), which had been ladled over the couscous. At that time, just finding the couscous was a chore, and there were few cookbooks on North African cooking.

Today, you can find couscous in any supermarket, and while Moroccan restaurants are not common, they can be found in most large cities. Best of all, Paula Wolfert produced a definitive cookbook, "Couscous and Other Good Food from Morocco," in 1973. Available in a 1987 paperback version (HarperCollins, $19), it is still the best source I know for North African recipes.

I'd never tried this pumpkin version, and I can see why you were intrigued. Wolfert describes the dish as "both ultra-refined and rustic at the same time: ultra refined because its relatively few ingredients suggest great purity of gastronomic thinking, and rustic because the inclusion of pumpkin is reminiscent of the earliest vegetable couscous preparations of the Berbers."

I streamlined her recipe:

---

PUMPKIN COUSCOUS

{ pounds lamb, cut in pieces
large Spanish onions
tablespoon salt
{ to 2 teaspoons freshly ground pepper
teaspoon ground ginger
pinches pulverized saffron
{ teaspoon ground turmeric

{ cup (1 stick) unsalted butter

pound carrots
{ pounds fresh pumpkin, calabaza or winter squash
(16-ounce) can chickpeas
\ cup sugar

{ pound raisins

4 cups cooked couscous

Place the lamb in a heavy Dutch oven. Quarter the onions and slice lengthwise. Add to the pot along with the salt, pepper, ginger, saffron, turmeric, half the butter and 2 quarts water. Bring to a boil, reduce to a simmer, cover and cook 1 hour.

Meanwhile, scrape the carrots, halve lengthwise and cut into 2 {-inch lengths (or substitute fresh baby carrots). Peel and core the pumpkin, then cut into 2-inch chunks. Rinse chickpeas in a colander, rubbing to slip off any tough skin. Set aside.

About 30 minutes before serving, add the carrots, pumpkin, chickpeas, sugar and raisins to the broth. Bring to a boil, reduce heat and simmer 30 minutes, until vegetables are tender.

Place couscous on a large serving dish, smoothing out any lumps with a fork and adding more butter if desired. Remove the vegetables and meat from the broth with a slotted spoon and place in a well in the center of the couscous. Taste the broth for seasoning and adjust if needed (some cooks add a little cinnamon). Ladle the broth over the stew or into individual bowls. Makes 8 servings.

Per serving: 607 calories (40 percent from fat), 27.3 g fat (14.9 g saturated, 9 g monounsaturated), 84.4 mg cholesterol, 19.5 g protein, 74.8 g carbohydrates, 7.9 g fiber, 1,097 mg sodium.

---

Q: I tasted the most wonderful spicy-sweet nuts at a cocktail party. The only thing I could find out is that they are made with Jack Daniel's. Can you hunt down the recipe?-Donnie B., Miami

A: This is from the company's Web site:

---

JACK'S SWEET-HOT PARTY PECANS

4 tablespoons butter
3 tablespoons sugar
\ cup Jack Daniel's Tennessee Whiskey

2 tablespoons Tabasco, or to taste
1 { teaspoons salt
{ teaspoon garlic powder

4 cups (about 1 pound) pecan halves

Heat oven to 300 degrees. Line a jellyroll pan with parchment paper or greased foil. Combine all ingredients except pecans in saucepan. Bring to a boil over medium heat, stirring. Boil about 3 minutes.

Stir in pecans and toss well to coat. Spread nuts in a single layer in prepared pan. Bake 45 to 60 minutes, until nuts are crisp, stirring occasionally. Cool. Store in airtight container. Makes 4 cups.

Per \-cup serving: 241 calories (89 percent from fat), 23.7 g fat (3.9 g saturated, 12.1 g monounsaturated), 8.2 mg cholesterol, 2.6 g protein, 5.9 g carbohydrates, 2.6 g fiber, 261 mg sodium.

---

SLEUTH'S CORNER

Q: I'm looking for a recipe called Chicken Pago Pago. I had it at a restaurant once and it was unbelievable. The chicken was fried and served in a pineapple bowl with rice and curry sauce.-Lydia, Coral Gables, Fla.

Source: Miami Herald, The (FL), Jan 27, 2003

Superfood

2006-06-19T09:48:00.000-05:00

By Mary Nagle and Barb Fritz

OATMEAL (1 cup) . . . delivers nearly 4 times as much Fiber as 1 cup melon (4 g. total dietary fiber) . . . with twice the cholesterol-lowering power as the highest wheat-bran cereal (2 g. soluble fiber) . . . and as much thiamine as 2 slices of whole-wheat bread (0.26 mg.) . . . plus mega-magnesium (56 mg.), a scant 2.3 mg. of sodium and just 2.3 g. fat.

OAT CUISINE
As a kid, the best part of eating oatmeal was the empty box that became a beautiful, beatable drum. Now we know that eating oatmeal can keep your heart beating beautifully for years to come. But how do you transform this basic heart-healthy superfood into a silky-smooth, soul-satisfying, fiberific friend for life? Prevention went to top spas across the country for their coveted oatmeal secrets:

Chef Janice Coon at Green Valley in St. George, Utah, makes a cold oatmeal to nourish and regenerate exhausted spa hikers by stirring 1/2 cup honey-sweetened plain yogurt into 1/4 cup dry rolled oats. A grated pear or 1 or 2 cups fresh berries, chopped peaches or apricots come next and a dash of vanilla is the crowning touch. Set aside for about 5 minutes, allowing the oats to absorb the moisture.
Victoria Reynoso at the Golden Door in Escondido, Calif., is in charge of breakfast. Her secret? Boil 2 cups water and 1/4 teaspoon cinnamon in a medium saucepan. Add 1 cup rolled oats and stir once only. Simmer, uncovered, for 5 to 7 minutes. Add 1 grated apple; simmer 5 more minutes. Cover; let stand for 10 minutes. Pour into 4 warmed bowls and drizzle with honey and top with currants. Prevention hint: Overstirring and overcooking results in sticky, gooey oatmeal.
Chef Bill Wavrin at Rancho La Puerta in Tecata, B.C., Mexico, gives his oatmeal a special touch by simmering I teaspoon vanilla and 1/2 teaspoon cinnamon in 3 cups water before adding 1 cup rolled oats; then he cooks as oatmeal package suggests. Prevention hint: For nuttier flavor, toast those oats first in a 350 degrees oven until they turn a dark golden color.
Glynda Valentine, nutrition director at Westglow in Blowing Rock, N.C., is proud that their "most popular breakfast item is hot oatmeal." Westglow cooks old-fashioned rolled oats like rice, gently, stirring only once, and serves the cereal in preheated bowls, with slices of banana, a sprinkle of Grape-Nuts and their famous Vanilla Sauce: Sift together 2 tablespoons flour and 1/2 cup sugar (Prevention used cornstarch and 1/4 cup fructose) and stir into 1 can light evaporated milk heating in a saucepan. Whisk until thickened (10 to 15 minutes), bring to a boil then reduce to barely a simmer. Fold in 2 tablespoons vanilla and drizzle 2 tablespoons of sauce over each portion.
CHOOSING YOUR OATS
The differences in oats are in cooking time and texture, not taste and nutrition:

STEEL-CUT, sometimes called Scotch or Irish oats, are oat groats (oat grains without their hulls) sliced into long pieces for coarse, chewy texture. They take up to 20 minutes to cook.
ROLLED oats are groats that are steamed and flattened between steel rollers; they cook more quickly.
QUICK oats are cut into smaller pieces before being rolled. They cook in about a minute; but some flavor and texture are sacrificed.
INSTANT oats are precooked and pressed thin so that it only takes boiling water to reconstitute them.
Store oats in a dark, dry spot in a well- sealed container. Live in high humidity? Refrigerate oats for up to a year.

Source: Prevention, Oct95, Vol. 47 Issue 10, p140, 2p

Danish fruit pudding is neither lost nor forgotten

2006-06-19T09:42:00.000-05:00

There seem to be few things edible that Exchange readers can't track down, from sweet and savory sauces to mid-20th century casseroles.

So it doesn't come as a surprise that we have answers for Kent Keep of San Francisco, who has fond memories of sweet-tart Danish Pudding. A mix for the dessert was sold in grocery stores years ago, he wrote, but he can't find it any more.

Fellow San Franciscan Peggy Zeigler agrees, "I haven't seen it in a supermarket for years and years, but Mr. Keep can still purchase the familiar box of Danish Dessert in either raspberry or strawberry flavor directly from the manufacturer, the Junket company (which has been in business since 1874, they claim). The cost is $1.50 per box."

Other readers wrote that there are a few stores that carry the mix, including Nob Hill Market in Napa, Ikea stores and Nordic House on Telegraph Avenue in Oakland.

And a couple of readers wrote, in essence, "Who needs a mix? It's easier and better made at home."

In fact, writes Gloria Paulus, "In Denmark they say you can tell how good a cook is by how they make this berry pudding."

Incidentally, virtually the same pudding is popular in Germany, where it is called Rote Grútze. It is thickened either with cornstarch or quick-cooking tapioca.

New Requests: Rosemary Stuebing is looking for a homemade nutrition bar. She saw the recipe some years ago in a magazine but lost it. She recalls it contained oatmeal, dried apricots and walnuts. "It was great for taking to work or as a snack while hiking."

Lise Solomon wrote from Albany that she visited the Soho Grand in New York City when she had to go there on business. She said she was served "the most amazing mac 'n' cheese for lunch. It has been several years since I had a meeting there, but I crave their version desperately! I have tried to replicate it, to no avail."

Sigrid Herr writes that she loves eating at O Chame in Berkeley, "and the corn and green onion pancakes (sometimes varied with seasonal veggies like celery root or zucchini) are amazing and delicious." She wonders if anybody has the recipe. (P.S. The Exchange is a reader-to-reader column, and we don't solicit recipes from restaurants directly.)

Judie Peterson is searching for a recipe from an old cookbook, "Amy Vanderbilt's Cookbook." It's for sauerbraten, which is marinated for 2-3 days and has ground gingersnaps. She writes, "It was wonderful." -----------------------------------

Danish Fruit Juice Pudding (Rod Grod)

This is adapted from a recipe Mary Lou Beeler of Lafayette found in Solvang.

INGREDIENTS:

3/4 cup cornstarch
2 cups red fruit juice (raspberry, currant, cherry, cranberry, pomegranate or a mixture)
1 small cinnamon stick
Big pinch of salt

1/2-3/4 cup sugar

INSTRUCTIONS:

Dissolve the cornstarch in a couple of tablespoons of water in a small bowl.

Pour the juice into a heavy medium-size saucepan and add the cinnamon stick, salt and sugar to taste.

This pudding is supposed to be tart, so don't add too much sugar.

Bring the mixture to a boil over medium heat, then stir in the dissolved cornstarch, bring to a boil again and cook just until it thickens.

The pudding will get firmer as it cools. Remove the cinnamon stick.

Pour the pudding into a medium-size bowl or 4 individual molds. Sprinkle a small amount of additional sugar over the top, which will prevent a skin from forming.

Refrigerate the pudding until thoroughly chilled and firm.

Unmold the pudding or serve from the bowl with cream or a light sauce anglaise if desired.

Serves 4

PER SERVING: 255 calories, 0 protein, 64 g carbohydrate, 0 fat (0 saturated), 0 cholesterol, 17 mg sodium, 0 fiber.

© Hearst Communications, Inc. All rights reserved.

Source: San Francisco Chronicle (CA), Nov 30, 2005

Cook's corner: Brazilian Turkey Feast, Stuffing; Fruit Pudding

2006-06-19T09:39:00.000-05:00

Q. The most wonderful turkey I've ever had was prepared from a recipe published more than 20 years ago in Parade magazine. The turkey is marinated in red wine, onion, garlic, olive oil and other ingredients. It is baked in a heavy roaster and then uncovered for browning. I am not a turkey lover, but this was mouth-watering. With the holidays approaching, this dish would be wonderful to prepare again. Perhaps a reader can help.-Maxine A. Thurston, via e-mail

A. I was not able to track down that specific recipe, but I did find this recipe for Brazilian turkey on the www.maria-brazil.org The Web master is Sheila Thomson of Miami Beach, who works at the Wolfsonian-Florida International University museum.

Though you need to marinate the Brazilian-style turkey for 24 hours, there isn't much more effort involved than in fixing a traditional bird. The meat is wonderfully moist and zestily seasoned. The only hard-to-find ingredient is manioc meal (farinha de mandioca). It is a grainy, flour-like meal made from the dried pulp of the bitter manioc root, and can be found in many Latin markets. It doesn't have much flavor on its own, but it sops up the juices, producing a stuffing that is much like a fruit compote. Tapioca is a possible substitute. (Or substitute about 4 cups of crumbled corn bread for a more conventional stuffing.)

MAIN DISH

Ceia de Natal (Brazilian Turkey Feast)

1 turkey, about 12 pounds or as needed

Marinade:

Salt and pepper

6 garlic cloves, minced
1 teaspoon good-quality mustard
1 tablespoon Worcestershire sauce
1 bottle champagne
1 cup good-quality olive oil
{ cup vinegar

Juice of 1 lime

2 cups water
2 large bay leaves
2 large onions, sliced
{ cup chopped green onions

{ cup chopped parsley

To roast:

stick butter or margarine, softened
to 10 strips bacon
Dressing (recipe follows)

To serve:

large can peach halves in light syrup, well drained
ounces pitted prunes
To marinate: Rub the turkey inside and out with a paste made of salt and pepper to taste, garlic, mustard and Worcestershire sauce. Place in a large non-aluminum container (or a jumbo-size, food-safe plastic bag) and add champagne, olive oil, vinegar, lime juice and water. Add bay leaves, onions, green onions and parsley. Cover loosely with a large piece of plastic and refrigerate for 24 hours, periodically basting turkey with the liquid (or turning the bag).

To roast: Remove turkey from marinade and rub well inside and out with butter, fill with dressing and close openings. Reserve marinade for basting. Place turkey on roasting pan. Crisscross bacon strips on top of breast. Pour some of the marinade over the turkey. Cover with aluminum foil and roast at 325 degrees, basting occasionally with the remaining marinade. Turkey is done when a meat thermometer inserted in the thickest part of the thigh reads 185 degrees. About 20 minutes before it's ready, remove foil and let turkey brown to a beautiful golden color.

To serve: Surround white meat on a tray with peaches and prunes and serve dark meat on a separate tray with the dressing. Serve with white rice. Makes 10 to 12 servings.

Per serving: 814 calories (46 percent from fat), 41 g fat (13.6 g saturated, 21.5 g monounsaturated), 249 mg cholesterol, 44.6 g protein, 55.8 g carbohydrates, 4.4 g fiber, 389 mg sodium.

SIDE DISH

Dressing

Giblets (packed with the turkey)

Salt and pepper to taste

bay leaf
large can peaches in light syrup
tablespoons butter
large onion, chopped
ounces seedless raisins
ounces pitted prunes, chopped into small pieces
About 1 cup manioc meal (farinha de mandioca)

4 hard-boiled eggs, chopped
1 tablespoon chopped green onions
1 tablespoon chopped parsley
Cook the giblets well in water, with salt and pepper to taste and bay leaf. Remove from liquid and chop; reserve. Discard bay leaf.

Drain peaches well; chop. In a large pan, saute onions in butter until golden brown. Stir in giblets, raisins, peaches, prunes and manioc. Add salt and pepper, chopped eggs, green onions and parsley. Remove from heat and reserve until ready to stuff bird. Makes 10 servings.

Per serving: 328 calories (21 percent from fat), 7.9 g fat (3.9 g saturated, 2.5 g monounsaturated), 128 mg cholesterol, 8.3 g protein, 60.3 g carbohydrates, 4.6 g fiber, 95.6 mg sodium.

Betty Lion of Fayetteville, N.C., asked for help finding a 1960s-era recipe for a pudding-like dish made with fruit cocktail. "You drain the fruit, thicken the liquid, add a flavoring and then put the fruit back in."

Ella Stewart read the request in the Athens, Ga., Banner Herald and realized she had the recipe.

"It is a favorite of my husband's and is a light dessert that is both tasty and pretty. I am sure this is the recipe she is seeking as my husband's aunt served it to us and told me the recipe was on a Jell-O pudding box. That was in the `60s."

This can be made with banana pudding or any other flavor. A.C. of Wilmington, N.C., sent a similar recipe; she adds a cut-up apple.

DESSERT

Fruit Pudding

can (about 15 ounces) fruit cocktail
can (about 7-{ ounces) crushed pineapple
6-serving size package pudding mix (cooked style, not instant)
tablespoon butter
Drain the fruit cocktail and pineapple. Measure the syrups and add water to make 3 cups. Mix the pudding mix with the 3 cups of liquid in a saucepan. Cook and stir over high heat until pudding just comes to a boil. Remove from heat. Stir in the butter and the drained fruits. Chill in dessert glasses. Makes 10 servings.

Per serving: 91 calories (12 percent from fat), 1.2 g fat (0.7 g saturated, 0.4 g monounsaturated), 3.2 mg cholesterol, 0.3 g protein, 20.4 g carbohydrates, 0.6 g fiber, 95 mg sodium.

Source: Miami Herald, The (FL), Oct 22, 2001

A steamy pudding

2006-06-19T09:38:00.000-05:00

Kim Quigley, a food consultant in Woodstock, sent this recipe for Suanne Kelman of Toronto.

Quigley writes that she got the recipe from the RSVP section of Bon Appetit magazine in the mid-'70s. It seems someone had written in from the northeast U.S., requesting the pudding from Murray's Restaurant in Montreal.

Quigley has made this many times in her cooking classes. She noted that the caramel sauce is original, but has used the strawberry jam as well.

Murray's Steamed Fruit Pudding

A great-tasting pudding that also can be re-heated (see instructions below).

5 tbsp brown sugar
6 tbsp water
1 small cooking apple, peeled, finely chopped
3/4 cup raisins
1/4 cup caramel sauce or strawberry jam
2-1/2 cups fresh breadcrumbs (about 4 slices bread)
2/3 cup beef suet
1/2 cup milk
1/3 cup candied citrus peel
2 eggs, lightly beaten
5 tbsp all-purpose flour
1/4 cup granulated sugar
1 tsp baking soda
Pinch salt

Grease 8-cup (2 quart) pudding mould, round-bottomed heatproof casserole or smaller moulds.

In skillet, combine brown sugar, water and apple. Cook over low heat until sugar dissolves, about 1 minute. Add raisins and caramel sauce or strawberry jam. Raise heat to medium. Simmer until thickened, about 5 minutes, stirring often. Remove to large bowl; cool slightly. Stir in breadcrumbs, suet, milk, peel and eggs.

In small bowl, combine flour, granulated sugar, baking soda and salt. Stir into liquid mixture until evenly blended. Spoon mixture into prepared mould or casserole. Cover tightly with triple layer of aluminum foil. Place on a steamer over simmering water.

Cover pan tightly with lid and more aluminum foil. Steam 11/2 hours or until tester inserted in middle of pudding comes out clean. Cool slightly, but serve warm. (Pudding can also be made ahead and reheated, wrapped in foil, in 300F oven until hot, or re-steamed, or heated in microwave.)

Serve with sauce (see recipe below).

Makes 12 to 16 servings.

Murray's Custard Sauce

This sauce can be made ahead and reheated gently.

6 tbsp butter
1/4 cup all-purpose flour
2-1/2 cups milk
2 egg yolks
3/4 cup granulated sugar
1/4 tsp pure vanilla
In heavy saucepan over medium heat, melt butter. Remove from heat; whisk in flour. Return to heat. Cook 2 minutes to eliminate raw flour taste, stirring constantly. Take pan off heat; gradually whisk in milk. Return to heat. Bring to a boil, whisking constantly. Reduce heat to low.

Whisk some of flour mixture into egg yolks in separate bowl to warm. Then whisk yolks into sauce. Cook 30 seconds, being careful not to curdle sauce, whisking constantly. Remove from heat. Stir in sugar until dissolved, then add vanilla. Serve warm.

Makes about 3 cups.

"During my many moves, I've lost a recipe for a turkey stuffing made with Italian bread, apples and other ingredients. I believe I clipped from the Star in the 1980s. Would anyone have this recipe?"

Source: Toronto Star (Canada), Feb 12, 2003

Cook's Corner: `Crow's nest' an old-time cobbler

2006-06-19T09:21:00.000-05:00

Q: "Could you please find a recipe for crow's nest with the sauce that goes on top? My mother used to make it."

- Anonymous, Nicholville, N.Y.

A: First I had to figure out what crow's nest might be. I searched my cookbook collection with no luck and then turned to the Internet, where I found a consensus that crow's nest, also known as bird's nest, is a type of cobbler.

Linda Stradley, author of ``I'll Have What They're Having: Legendary Local Cuisine'' (Globe Pequot, $18.95) describes it as ``a pudding containing apples whose cores have been replaced by sugar. The apples are nestled in a bowl created by the crust.''

In his ``Encyclopedia of American Food & Drink,'' John F. Mariani writes that it's ``a very old New England fruit pudding most commonly made with apples, usually with a crust and some kind of sauce. The finished dish somewhat resembles a bird's nest. It dates in print to 1833.''

According to Mariani, it's served with a custard in Connecticut, maple sugar in Massachusetts and a sour sauce in Vermont, so I have no way of knowing which type of topping your mother used.

At the Web site for the Farmer's Almanac, a peach cobbler is accompanied by the comment that ``We've seen some similar recipes in 19th century cookbooks that went by the name of bird's nest or crow's nest. The finished dish does bear a resemblance to a bird's nest, at least in the eyes of some.''

I found an ``heirloom'' crow's nest recipe at fruitfromwashington.com that I translated into modern recipe format, adding measurements, temperatures and cooking times. It has a top crust and a softer underside with some sauce. It's New England plain, and could use some zip from a sweet custard sauce or ice cream topping.

That was also the case with the berry bird's nest recipe I found at the recipezaar.com, which contributor Lynda Schul said was passed down from her Pennsylvania Dutch ancestors. It's more cake-like than the crow's nest, with an inch and a half of fruit on the bottom.

HEIRLOOM CROW'S NEST PUDDING

8 apples
1 cup sugar
1 teaspoon nutmeg or cinnamon
2 cups all-purpose flour
3 teaspoons baking powder
1 teaspoon salt
2 cups milk
4 eggs, separated
Heat oven to 325 degrees.

Core and pare the apples. Place in a buttered deep-dish casserole large enough to hold them without crowding. Mix the sugar and spice and place in the apple centers. Pour 2 cups water around the apples and bake until tender but not soft, about 30 minutes.

Meantime, whisk together the flour, baking powder and salt. Beat the milk with the egg yolks and mix into the dry ingredients. Beat the egg whites until stiff, then fold into the batter.

When apples are done, pour the batter over top and bake about 1 hour, until top is nicely browned. Serve hot, with custard or other sauce or whipped cream if desired. Makes 8 servings.

Per serving: 336 calories (13 percent from fat), 5.4 g fat (2.2 g saturated, 1.6 g monounsaturated), 114.5 cholesterol, 8.6 g protein, 72.6 g carbohydrates, 4.6 g fiber, 501 mg sodium.

BERRY BIRD'S NEST

4 tablespoons butter, softened
1-\ cups sugar
2 eggs
3 cups all-purpose flour
3 teaspoons baking powder
4 tablespoons butter
1 cup milk
1 quart blackberries or raspberries (or 2 16-ounce packages individually frozen berries-not in syrup)
Heat oven to 350 degrees. Grease and flour a 9-by-12-inch baking pan.

Beat the butter and sugar until light and fluffy; beat in eggs one at a time. Whisk the flour and baking powder together; beat into the butter mixture alternately with the milk. Fold in the berries. Scrape batter into pan and bake about 40 minutes, until set and lightly browned. Serve warm with milk, ice cream or whipped cream. Makes 12 servings.

Per serving: 309 calories (30 percent from fat), 10.2 g fat (5.8 g saturated, 2.9 g monounsaturated), 60.1 mg cholesterol, 5.4 g protein, 49.9 g carbohydrates, 3.6 g fiber, 203 mg sodium.

---

C.A. of Miami requested a recipe for a kosher chicken pot pie. R.T. e-mailed this response:

``My grandmother, Lena Wein, who lived with us, always made chicken pot pie if there was leftover roast chicken from the Sabbath meal. It was a Sunday night standard. She made the pies in individual crockery dishes, and of course made the dough from scratch and used fresh vegetables.

``Now I make chicken pot pie with my leftover Shabbat chicken, but I've cut out a few steps. Here's the general idea, but you can use different soups and different vegetables.''

The proliferation of kosher convenience foods, including frozen vegetables and canned soups, does indeed make the recipe endlessly adaptable.

KOSHER CHICKEN POT PIE

2 sheets kosher pareve puff pastry dough (such as Pepperidge Farm)
1 onion, diced
Meat from half a cooked chicken, diced (about 3 cups)

2 cooked potatoes, diced
1 (20-ounce) bag kosher frozen Oriental vegetables
1 (15-ounce) can kosher pareve minestrone or vegetable soup
Remove dough from freezer and allow to thaw. Heat oven to 375 degrees.

Saute onion until soft in a large skillet. Add chicken, potatoes, frozen vegetables (no need to thaw) and soup. Mix well.

Place one sheet of puff pastry in a 9-by-13-inch pan. If it is soft, you can stretch it out to the ends of the pan. Place in oven for 5 to 10 minutes, until it starts to puff.

Remove pan from oven and cover dough with the chicken mixture. Cover with the second sheet of dough, stretching it to cover the contents. Bake for another 30 to 40 minutes, until the top is golden. Makes 8 servings.

Per serving: 257 calories (31 percent from fat), 8.9 g fat (2.2 g saturated, 4.2 g monounsaturated), 46.7 mg cholesterol, 19.1 g protein, 23.6 g carbohydrates, 4.1 g fiber, 315.9 mg sodium.

---

CORNER ANGLES

-Glen Cannon of Byron, Ga., writes that he has found a Mexican white cheese made for melting into a dip like the one requested by a reader who had tasted it at a restaurant.

``It is called Queso Melt Premium Melting Cheese and is distributed by Atlanta Foods International. This cheese is melted in a microwave with milk and stirred until smooth. It only takes a minute to make a perfect restaurant-style dip.'' He has found the cheese at some Kroger food stores.

-Kim Fuller of Miami shared a Weight Watchers recipe for chicken livers for a reader who had lost one in which the liver ``always came out tender'':

``Slice an onion thickly. Put the slices in an ungreased cast-iron skillet. Put 12 ounces chicken livers on top of the onions and cover the skillet. Cook covered over medium heat for 20 minutes and add salt and pepper to taste.''

She serves the liver and onions with tomato sauce over rice or noodles. (I did not test this recipe.)

-Rachel Calabrese sent this note for Millie Ridley, who missed the cole slaw at Wolfie's in Miami: ``There is still a Wolfie's in Deerfield Beach, at 100 S. Military Trail.''

Source: Miami Herald, The (FL), Dec 08, 2003

An apple a day...

2006-06-17T12:20:00.000-05:00

By Charlotte Lyons

Delicious, nutritious and convenient, apples are America's favorite fruit. Apples are fat-free and an excellent source of fiber, providing about 5 grams per medium apple with only 80 calories. About 2,500 known varieties of apples are grown in the United States. More than 7,500 are grown worldwide. Each variety of apples has its own distinctive flavor, texture, appearance and characteristics; no two varieties are the same. Some apples are better suited for baking, some for eating out of hand, while others make better sauce because of their flavor characteristics.

Choose apples that are firm to the touch. Check the skins, they should be reasonably bruise-free and fit tightly, without give. But don't pinch, you could cause a bruise. At home, store apples in your refrigerator, the crisper compartment is best. They ripen 10 times faster at room temperature than when kept chilled. To keep apple slices from turning brown once you've cut them, dunk them in a 50/50 mixture of lemon juice and water.

Apples can be included in every course of any meal from salad to dessert. Now is the perfect time to make the most of apples. The largest selection is available in October. Here are some tempting recipes featuring delicious, nutritious apples.

For cooking, saucing or just munching, apples--one of nature's luscious treats--provide fresh, plump, aromatic goodness for the whole family to enjoy.

APPLE DUMPLINGS
Pastry for 9-inch, two-crust pie

6 baking apples (each about 3 inches in diameter), pared and cored
1/4 cup raisins
1/4 cup chopped walnuts
1/2 teaspoon ground cinnamon
2 1/2 cups packed brown sugar
1 1/2 cups water
Heat oven to 425 degrees. Prepare pastry. Gather into ball. Roll 2/3 of pastry into 14-inch square on lightly floured board; cut into four squares. Roll remaining pastry into rectangle, 14x7 inches; cut into two squares. Place apple on each square.

Mix raisins, nuts and cinnamon; fill each apple. Moisten comers of each pastry square; bring two opposite corners up over apples and pinch. Repeat with remaining corners; pinch edges of pastry to seal. Place dumplings in ungreased baking dish, 13x9x2 inches.

Heat brown sugar and water to boiling; carefully pour around dumplings. Bake, spooning or basting syrup over dumplings two or three times, until crust is golden and apples are tender, about 40 minutes. Serve warm or cool with ice cream or sweetened whipped cream if desired.

Yields 6 apple dumplings

COUNTRY-STYLE APPLE CRANBERRY PIE
PIE PASTRY
1/4 cups all-purpose flour
4 teaspoon salt
tablespoons chilled butter
to 4 tablespoons ice water
PIE FILLING
4 cup plus 1 tablespoon sugar
tablespoons all-purpose flour
tablespoons chilled butter, cut into small pieces
2 teaspoon ground cinnamon
4 teaspoon ground nutmeg
Jonagold apples, quartered, peeled, cored and each quartered cut crosswise into 4 pieces
3 cup fresh or frozen and thawed cranberries
To make pie pastry, combine flour and salt in medium bowl. Cut in butter until crumbly. Gradually add water; toss to mix. Gather into disk; wrap in waxed paper and chill 1 hour.

Combine sugar, 3 tablespoons flour, 3 tablespoons butter and cinnamon with fingertips or 2 knives until crumbly; set aside. Preheat oven to 450 degrees. Roll out pasty on lightly floured surface to a 15-inch circle. Fold it gently in quarters and transfer to a large baking sheet. Unfold and arrange apples in center 10 inches of dough; sprinkle with cranberries. Sprinkle with sugar mixture. Bring out edge of dough to 2 1/2 inches over apples, pleating as needed. Gently press the outside edge of dough to pan.

Yields 1 pie

GOLDEN APPLE SPICE CAKE
1/2 cups all purpose flour
4 cup packed brown sugar
teaspoon baking soda
teaspoon ground cinnamon
teaspoon vanilla
8 teaspoon salt
8 teaspoon ground allspice
4 cup oil
eggs
1/2 cups shredded Golden Delicious apples
3 cup finely chopped nuts
Icing

Combine flour, sugar, baking soda, cinnamon vanilla, salt, allspice and oil; mix well. Add eggs, one at a time; beat thoroughly after each addition. Stir in apples and nuts. Spread in well-greased 13x9x2-inch baking pan. Bake at 350 degrees 40 minutes or until wooden pick inserted near center comes out clean. Cool completely. Spread top with Icing; let harden. Cut into squares to serve.

Yields 12 servings

Icing: Combine 1 1/2 cups powdered sugar and a dash salt. Gradually blend in about 2 tablespoons apple juice or until mixture is of thin glaze consistency. Makes about 1/2 cup.

THAI APPLE SLAW
2 Gala apples, cored, cut in eighths and thinly sliced lengthwise
3 cups shredded green cabbage Thai Sesame Dressing
2 teaspoons toasted sesame seeds
2 tablespoons chopped peanuts
Combine apples and cabbage in large bowl. Add Thai Sesame Dressing and toss gently. Chill at least 1 hour to blend flavors or up to 12 hours. Garnish with sesame seeds and chopped peanuts.

Thai Sesame Dressing: Combine 1/4 cup rice vinegar, 2 tablespoons vegetable oil, 1 tablespoon sugar, 1 teaspoon low-sodium soy sauce, 1/2 teaspoon sesame oil (optional) and 1/4 teaspoon salt in jar with tight fitting lid. Seal jar and shake well. Makes about 1/2 cups.

Yields 6 servings

OLD-FASHIONED APPLE PIE
Pastry for 9-inch, two-crust pie

2 cup sugar
4 cup packed brown sugar
4 cup all-purpose flour
teaspoons fresh lemon juice
2 teaspoon ground cinnamon
2 teaspoon ground nutmeg
Dash salt

6 to 7 cups thinly sliced, pared tart apples (about 6 medium)
2 tablespoons butter or margarine
Heat oven to 425 degrees. Prepare pastry. Mix sugars, flour, lemon juice, cinnamon, nutmeg and salt. Stir in apples. Turn into pastry-lined pie plate. Dot with butter. Moisten rim of bottom crust and place top crust, with slits cut in it, over filling. Fold edge of top crust under bottom crust, pressing to seal. Make a decorative edge. Cover edge with 3-inch strip of aluminum foil to prevent excessive browning; remove foil during last 15 minutes of baking. Bake until light brown and juice bubbles, 40 to 50 minutes.

Yields 1 Pie

CRUNCHY APPLE WALNUT SALAD
2 Fuji or Braeburn apples, cut into bite-size pieces
6 cups mixed salad greens
1/4 cup chopped walnuts Walnut Dressing
2 or 3 tablespoons freshly grated
Parmesan cheese

Combine apples, salad greens and walnuts in large salad bowl. Shake dressing well, pour over salad and toss. Sprinkle with Parmesan cheese; toss thoroughly.

Walnut Dressing: Combine 1/4 cup olive oil, 2 tablespoons apple juice, 2 tablespoons balsamic vinegar, 1/2 teaspoon Dijon mustard, 1/4 teaspoon salt and freshly ground pepper to taste. Shake well. Makes about 1/2 cup.

BRAISED PORK CHOPS AND APPLES
4 to 6 perk chops (about 3/4 to 1 inch thick)
1 tablespoon vegetable oil
Salt and popper to taste

2 cup chicken broth or dry white wine
2 teaspoon dried thyme, crushed
Rome Beauty apples or other cooking apples, cored and sliced in wedges
tablespoons chopped parsley
Heat oil in large skillet; brown chops on both sides. Pour off drippings. Sprinkle chops with salt and pepper. Add broth and thyme; reduce heat to low. Cover; simmer 50 minutes. Spoon pan liquid over chops. Add apples; cook 5 to 10 minutes longer or until done. Garnish with parsley if desired.

Yields 4 to 6 servings

GOLDEN APPLE BRAN MUFFINS
2 large Golden Delicious apples, pared, cored and chopped (about 2 1/2 cups)
1/2 cup butter or margarine
1 cup boiling water
3 cups whole bran cereal
2 cups buttermilk
2 eggs, slightly beaten
2/3 cup sugar
1 cup raisins (optional)
2 1/2 cups all purpose flour
2 1/2 teaspoons baking soda
2 teaspoons ground cinnamon
1 teaspoon ground nutmeg
1/2 teaspoon ground cloves
1/2 teaspoon salt
Cook apples in butter 10 minutes or until tender. Pour boiling water over bran; add apples, buttermilk, eggs, sugar and raisins. Combine flour, baking soda, spices and salt; stir into bran mixture just until combined.

Refrigerate in tightly covered container at least 24 hours. For optimum quality use within two weeks. Fill greased muffin pans 3/4 full and bake at 400 degrees 20 to 25 minutes or until wooden pick inserted near center comes out clean.

Makes 30 to 36 muffins

SAUSAGE AND APPLE-CABBAGE SKILLET
large onion, cut into 16 thin wedges
tablespoons vegetable off
to 5 carrots, cut into julienne strips (2 cups)
4 cup water
medium red cabbage, thinly sliced (8 cups)
large Golden Delicious apple, shredded
2 teaspoon salt
2 teaspoon thyme, crushed
8 teaspoon pepper
4 cup packed brown sugar
tablespoon cornstarch
4 cup cider vinegar
fully-cooked bratwurst
fully-cooked frankfurters or knackwurst
fully- cooked smoked sausage links (6 to 8 ounces)
Cook onion in oil in large skillet 2 to 3 minutes. Stir in carrots and water; cover tightly and simmer 10 minutes. Add cabbage, apple, salt, thyme and pepper; stir lightly until cabbage is coated with cooking liquid. Simmer, covered, 5 minutes longer. Combine brown sugar and cornstarch with vinegar; our over vegetables. Cook and stir until thickened. Place sausage on vegetables, cover tightly and simmer 15 to 20 minutes or until sausages are thoroughly heated.

Makes 6 to 8 servings

APPLE HONEY SHAKE
quart chilled apple cider or juice
cups chilled orange juice
4 cup honey
teaspoons grated orange rind
Combine all ingredients and shake to blend. Pour over ice in tall glasses. Garnish with mint sprig, apple slice or long peel of orange.

Yields 6 servings

TODAY'S APPLE TIP:
REPLACE HEAVY, FATTENING SNACK FOODS WITH A CRUNCHY, HEALTHY APPLE.

Source: Ebony, Oct96, Vol. 51 Issue 12, p76, 7p

SECRETS of an Apple-Pie Judge

2006-06-17T11:51:00.000-05:00

By Dale B. Salm

IF YOU LOVE APPLE PIE, I suspect you might be interested in the secrets of a veteran pie-contest judge, because someday you or someone you know, with a recipe handed down or clipped from a paper or magazine, might decide to enter an apple-pie contest. If you are lucky, your entry will make it to the New England championship, held at the historic Salem Cross Inn in Brookfield, Massachusetts, where pies are baked in an authentic 1699 beehive oven.

You should know that most contests judge entries on appearance, taste, texture, and, for pies baked on-site, ease of preparation. We allot points for all, usually weighing taste most important.

That said, how can you maximize your points? First, decide which apples to use. No one variety fits all, with some contestants preferring Macs, others Cortlands, still others two or more varieties in combination. To flavor the apples, consider lemon juice, cinnamon, and other spices, but remember: A little goes a long way. Ditto for sugar.

Crust, of course, is crucial. We taste it alone, top and bottom, then with filling. Regular or butter-flavored solid shortening can be used (oil and butter don't work well) with your flour of choice (my grandmother used King Arthur, so I do, too). Experiment, using the baked crust's color, taste, and texture as your guide. Whether to add water or ice water, salt and/or sugar, and any secret-weapon ingredient (e.g. vinegar, egg, or brown sugar for the crust; cream or ginger snaps for the filling), to let crust refrigerate or bake immediately, to use a pastry blender or nature's own, are all decisions you must make. As for finishing touches, decorating and edging can give your crust -- and pie a creative edge. Again, don't get carried away. This is a pie, not an objet d'art.

Assuming that your pie looks divine, tastes perfect, has a texture that would please the gods, and is a cinch to prepare, there's one final ingredient in a winner: making sure it holds up -- literally, that it does not lose out to the dreaded tunneling. This happens when you cut into a pie and -- gasp! -- the filling collapses. There's no sure-fire prevention, but winners I've known swear by:

cubing apples small and packing them tightly;
adding tapioca to the filling;
pulling the top crust tight to get the air out before crimping the edges; and
preparing the filling ahead and refrigerating it to let all the excess moisture seep out.
In 17 years of judging, I've been touched by the good humor of contestants (usually women, but sometimes men) and by the emotional investment they put into their pies. These pies seem to become a test of not only baking skills, but also of their self-worth and very New England-ness, of their willingness to expose themselves to criticism, and of their camaraderie. Lasting friendships have been forged on the contest trail, as contestants often find they have a lot more in common than the quest for the perfect pie.

Whether or not they win (anything from supermarket gift certificates to country inn getaways), most say "they'll be back next year," and usually are. Like eating apple pies, entering them in contests is addictive. As is judging. This will be my 18th season.

Source: Yankee, Oct2000, Vol. 64 Issue 10, p19, 2p

Sweetie pie!

2006-06-17T11:49:00.000-05:00

CELEBRITY RECIPE

This holiday we're serving up two hot dishes--a yummy apple pie and sexy One Tree Hill babe James Lafferty! So dig in, pumpkin. Er, apple!

COSMO girl!
sugar and spice apple pie
ingredients:

2/3 cup granulated sugar
1 teaspoon ground nutmeg
2 teaspoons ground cinnamon, plus 2 more
teaspoons for garnish
1 tablespoon brown sugar
¼ teaspoon salt
½ cup all-purpose flour
6 medium slightly tart apples, like Granny
Smiths, peeled and cored
2 tablespoons unsalted butter, cut into small bits
2 ready-made frozen pie crusts, thawed
Makes 1 pie (approximately 8 slices)
Total prep and bake time: about 1 hour and 30 minutes

directions:
Preheat oven to 400 degrees. Mix together sugar, nutmeg, cinnamon, brown sugar, salt, and half of the flour in a large bowl. Set aside.
Slice apples into thin, even slices, no more than ¼ inch thick. Add them to the sugar mixture and stir well to coat them completely.
Let mixture sit for 15 minutes. Drain off any excess apple liquid that may form, then add in the rest of the flour and stir well.
Fill bottom of one pie crust with apple and sugar mixture. Spread 1 tablespoon of butter bits on top of mixture. Carefully flip second pie shell on top of first, letting it fall out of its tin to cover filling and create a top crust. Pinch around edges to seal top and bottom crusts together.
Cut three small slits in the center top of the crust for vents. Spread rest of the butter bits evenly around top of crust. Bake for 45 minutes.
Check pie. If crust is golden brown and juice is beginning to bubble through top slits, then it's ready. If not, bake 5-10 more minutes, checking every so often to see if it's done. Let cool 30 minutes. Serve with extra cinnamon on top (or à la mode if you like) and get swept away by thoughts of sweet baby James sharing his dessert with you!

Source: Cosmo Girl, Nov2004, Vol. 6 Issue 9, p40, 1p

Apple pie to die for

2006-06-17T11:47:00.000-05:00

Step one: Create a can't-miss, flaky crust. Step two: Fill it with perfectly sweetened apples. Step three: Add the most amazing(toffee!) crumb topping you've ever tasted. Step four: Bake and await praise.

Prep time: 1 hr.
Cooking time: 1 hr. 15 min. to 1 1/2 furs.

1 prepared 9" pie crust (see below)

Caramel Streusel Topping

9 Tbs. butter or margarine
1 1/2 cups all-purpose flour
1/3 cup firmly packed dark brown sugar
1/2 cup almond brickle chips or toffee bits

Filling

6 or 7 Golden Delicious apples (2 1/2 Ibs.)
3/4 cup almond brickle chips or toffee bits
1/3 cup sugar
1 Tbs. cornstarch
1/8 tsp. salt
2 Tbs. butter or margarine

Preheat oven to 400 degree. Combine butter, flour, sugar, and brickle bits. Form mixture into 2 balls; refrigerate.
Cut each apple into quarters. Peel and core each quarter, then cut in half Toss apples with brickle chips, sugar, cornstarch, and salt. Spoon into crust. Dot with butter. Break topping into pieces over apples.
Bake 20 minutes. Loosely cover pie with tent of foil with a quarter-size hole in middle; bake 1 hour, or until bubbly and crust is golden.
Per serving: 710 cals. (48% from fat); 37 g fat.

Flaky Pie Crust

1 1/4 cups all-purpose flour

1/2 tsp. salt

1/3 cup solid vegetable shortening

4 to 6 Tbs. ice water

Combine flour and salt in large
bowl. Cut in shortening with pastry
blender. Add ice water, tossing with
fork, until mixture comes together;
form into a ball. On a floured surface,
roll dough into a 13" circle. Place
in 9" glass pie plate. Trim overhang
to 1". Fold under and flute edge.

Source: Redbook, Sep97, Vol. 189 Issue 5, p166, 1p

Easy as apple pie as Bramleys go for kids

2006-06-17T11:45:00.000-05:00

By Tim Relf

With Bramley Apple Week kicking off on Monday (Feb 3), fruit growers are launching a groundbreaking scheme to target potential young customers. Tim Relf reports

BRAMLEY apple growers are planning to target school kids in a bid to preserve their long-term market share and fight off cheap imports.

The initiative, the first of its kind by the Bramley Campaign Group (BCG), was announced ahead of Bramley Apple Week which starts on Mon, Feb 3. "This really is a first," says Adrian Barlow of BCG.

The £50,000 grower-funded move will target 2m seven to 11-year-olds through an interactive schools web-site campaign.

"These youngsters will be the customers and the parents of tomorrow," says Mr Barlow. "It will be beneficial for the Bramley in the future and will bring benefits in terms of the health of the nation. It fits in well with the government's five-a-day campaign."

Kids will be given recipes and information about the variety, which now accounts for more than 98% of the cooking apples sold in this country.

It will feature history, cooking science and healthy eating messages. Activities will also be extended to include 7000 "after school" clubs.

Young people are becoming ever-more interested in cooking, partly as a result of the new breed of TV celebrity chefs, adds Mr Barlow.

The BCG also plans to target 600-plus catering colleges UK-wide, to tell the nation's up-and-coming chefs of the "unique" properties of Bramleys. "Catering students will be encouraged to use their creative skills in demonstrating the tremendous versatility of Bramley apples in sweet and savoury dishes."

The new initiatives will support the on-going campaign targeting core Bramley users, many of whom are over 45.

It comes after a season when growers saw low yields, with last year's production at 65,000t, compared with 110,000t 12 months before.

Kids' Bramley Apple Pie
Although this is an easy recipe for children to cook on their own, they should be supervised by an adult when chopping the apples or using the oven.

Preparation time: 8-10 minutes

Cooking time: 45 minutes

(Serves 4-6)

175g prepared shortcrust pastry
1-2 teaspoon caster sugar
(for decoration)
700g Bramley cooking apples
1 slice of lemon
75-100g soft brown sugar
Juice of 1 orange
1 tablespoon plain white flour
25g butter
1 tsp cinnamon

Preheat the oven to 200C (400F, Gas 6) 15 minutes before baking. Peel and core the apples, cut into thick slices and then put them in a bowl of water with a slice of lemon to stop them turning brown.

Mix together the brown sugar, cinnamon and flour in a large mixing bowl.

Place a third of the apple pieces in the base of a deep pie dish (23cm wide) so that it is completely covered and sprinkle with half the sugar mixture. Cover with half the remaining apples and sugar then arrange the rest of the apples on top.

Cut the orange in half and squeeze out the juice using a lemon squeezer. Pour the orange juice over the apples.

Cut the butter into small pieces and dot over the apples.

Roll the pastry out on a lightly floured surface until it is just larger than the pie dish. Rub the rolling pin with flour to stop it from sticking to the pastry.

Dampen the pastry edge then stick it on to the dish, pressing the edges firmly down. You can decorate the top of the pie with any spare pastry.

Brush the pastry with a little water and sprinkle with the caster sugar. Bake in the oven for 15 minutes then reduce oven temperature to 180C, (350F, Gas 4) and continue to cook for 30 minutes or until the pastry is golden brown.

Serve warm with cream, custard or ice cream, yoghurt or fromage frais.

© 2003, Farmers Weekly

Judy's apple pie

2006-06-17T11:42:00.000-05:00

THIS IS THE ABSOLUTE CLASSIC -- nothing but lightly sweetened, very lightly spiced apples heaped between flaky crusts. Which apples? "I combine them," Judy says. "It's like making cider, you never use just one kind. I love Idared, you can use Golden Delicious; most of the pies we sell are a mixture of Cortlands and Macs."

Crust:

2 cups flour
1 tablespoon sugar
1 teaspoon salt
2/3 cup solid vegetable shortening
5 to 6 tablespoons ice water

Filling:

7 or 8 apples (see left), enough
to fill the crust
1/2 to 3/4 cup sugar, depending on the
apples and your taste
2 tablespoons butter
about 1/2 teaspoon cinnamon
1 egg

Make the crust: Stir together the flour, sugar, and salt, then cut in the shortening until you have lumps the size of small peas.
Dribble in the water while you toss the mixture with a fork. Add only enough liquid so the dough will hold together. "Be sure the water is cold!" Judy stresses. "Some people don't bother, but it really is important."
Divide the dough into 2 slightly unequal halves, wrap tightly, and chill for at least half an hour.
Heat the oven to 425 degrees F. Roll out the smaller half of the dough and fit into an 8-inch pie pan. Prick the bottom with a fork.
Slice in peeled, cored apples "until you have a nice heaping pie."
Sprinkle with sugar to taste -- "Early apples aren't as sweet as the ones that have been stored a while." Dot with butter and sprinkle with cinnamon. Don't use thickener -- "You want a nice, juicy pie."
Roll out the larger half of the dough. Dampen the rim of the pie, then fit on the top crust and crimp all around the edge with a fork. Make 4 or 5 slashes in the top for steam to escape -- "You can decorate it with a cutout apple or something, if you like."
Beat the egg with 2 tablespoons of water and use the mixture to glaze the top of the pie. Bake for 10 or 15 minutes, then lower heat to 375 degrees and bake until apples are tender and crust is richly browned, 45 to 55 minutes more.
PHOTOS (COLOR): As her satisfied customers (inset) know, Judy Levis' s apple pie is a must for Thanksgiving.

Source: Yankee, Nov97, Vol. 61 Issue 11, p80, 2p

Wild Apples

2006-06-17T11:41:00.000-05:00

By John Rowen

Wild apples offer one of the last bright harvests of each year. The photo on the front cover of this issue inspired a friend to tell me about a wild apple tree he sees every fall, loaded with apples. The tree is noteworthy because the apples remain on the tree late into the season, adding a splash of color to the early winter bleakness. The apples are a feast for animals and a welcome sight for hunters and nature lovers bracing for the colder, shorter days ahead.

I do not see such a defiant rear guard against winter near my home, but I do see old apple trees, remnants of large 19th century orchards. After generations of use and life in the elements, the trees have missing or decayed limbs and are enmeshed in Virginia creeper. Although the apples on these trees are gone by November, they do offer bright moments after the frost takes everything else.

One day last fall at sunset, I was walking my dog Rose past the old apple trees on a neighbor's nearby property. While Rose was sniffing, reading the olfactory telegrams that only dogs can translate, I studied an old tree. With the advance of fall, the leaves had changed color. Most of the apples had fallen, to the delight of the deer. Near the tree top, some apples remained.

For most of the preceding month, the tree-top apples had looked unremarkable. But now, as I looked at them, they reflected the setting sun. In a split second, apples that had looked suitable only for a dumpster looked better than the lushest apple imaginable.

Seeing these apples in a new light made me wonder about their taste. I also wondered how I could reach them, 20 feet above the ground. With the bemused but good-natured permission of my neighbors, Helen and Leslie Coughtry, I returned to pick the apples on a balmy Indian Summer day.

Poems and literature have long included wild apples. Yet instead of Frost or Thoreau as muses, television handymen Tim Allen and Red Green inspired me in improvising an apple picker. The finished tool was a plastic bag, duct taped to a telescoping tree limb pole cutter. For apples beyond reach, I brought along a step ladder. After an hour of shifting the ladder, climbing and wiggling the pole cutter, I had ten apples--and no broken bones.

Later, in my kitchen, I washed the spots away from my recent harvest and relished feeling their uneven shapes. Their skins were an appealing mix of vivid red and green. Their color was inherent, not the product of sprays or polishing. They had few of the bruises found in mass market apples. Coring and peeling revealed a surprise, the fruit was firm, nearly wormless and had a satisfying, tart taste. These apples would make a great apple pie.

I made the apples into pie filling, using an excellent recipe from The Store Cookbook by Bert Greene and Dennis Vaughan, a collection of recipes from Long Island's East End. For the crust, I used advice found in Pascale Le Draoulec's American Pie.

The pie had a flaky crust. Its filling was just sweet enough, with flashes of vanilla, cinnamon and lemon. A few bites had mushy apples. Helen told me later that apples from one of the trees had always been mushy.

By the time I was inspired to pick wild apples again that year, just a few were left on my "favorite" tree. Ten apples, smaller than store bought, were enough for one pie. This year, fewer apples were available due to a late snowfall, the drought, and a summer storm that damaged many trees. Yet the pie was just as tasty as the one I baked the year before.

In the last flash of sunlight, covered in snow, or baking in a pie, apples offer an important truth about our dealings with nature. Our environment is not always as predictable as it appears. With a little effort and respect nature's bounty can be very sweet indeed.

John Rowen is an outdoor writer from Guilderland Center, Albany County. He is a regular contributor to the Conservationist.

Source: New York State Conservationist, Dec2002, Vol. 57 Issue 3, p32, 1p

Miss American pie

2006-06-17T11:40:00.000-05:00

It's apple-pie season, and James Villas, whose taste in tastes we most particularly trust, says the best recipe is the one his mother has used for more than years.

Martha Pearl's Lattice Apple Pie

The Pastry:

2 cups all-purpose flour
1/2 tsp. salt
2/3 cup vegetable shortening
1/4 cup ice water

The Filling:

6 Granny Smith or other tart apples---peeled,
cored and cut into small wedges
1/2 lemon, seeded
1 cup granulated white sugar
1 tsp. ground cinnamon
1/2 tsp. ground nutmeg
4 Tbs. (1/2 stick) butter, cut into small pieces

Combine flour and salt in a mixing bowl, cut in shortening until the mixture resembles coarse meal and gradually add water, stirring until a ball of dough is formed (adding a little more water if necessary). Divide in half. Roll one half into a circle (about 1/8-inch thick) and fit it snugly across the bottom and up the sides of a 9-inch pie plate. Roll the other half into a rectangle (about 1/8-inch thick), cut it into strips (about 1/4-inch wide) and reserve. Preheat oven to 350 degrees F.

Place apple wedges in a bowl and squeeze lemon over the top. In another bowl, combine sugar, cinnamon and nutmeg. Arrange apple wedges around the pie shell so they overlap evenly, sprinkle with sugar mixture and distribute butter pieces over the top. Starting in the middle of the pie, lay half of the pastry strips in one direction, at intervals of about 1/2 inch. In the other direction, weave the remaining strips over and under the first strips to make a lattice. Trim excess pastry and crimp edges with a fork to seal. Place the pie on foil on a rack in the middle of the oven. Bake 30 to 35 minutes or until the apples are tender and the crust is golden brown. Serves 8.

Source: Town & Country, Sep96, Vol. 150 Issue 5196, p34, 1p

The mighty British apple

2006-06-17T11:36:00.000-05:00

Bramleys are the supreme British cooking apple. Make the most of the new crop by trying these easy and delicious recipes Bramley apple pie delights

SERVES 4

675g (1 1/2lb) Bramley apples, peeled,
cored and sliced
2 tablespoons Calvados or brandy
75g (3oz) caster sugar
1 x 200g pack filo pastry, thawed
50g (2oz) butter, melted
crème fraîche

Preheat the oven to 200C/400F/Gas Mark 6. Place the apples, Calvados or brandy and caster sugar in a bowl and mix well. Set aside.

Cut the filo pastry into rectangles measuring approximately 30cm x 18cm (12in x 7in). Brush a pastry rectangle with butter, place a second on top at a right angle, and brush with butter. Place a third pastry rectangle on top and brush with more butter.

Repeat to make four stacks.

Divide the apples between the squares, spooning them into the centre of each. Carefully gather the edges of the squares together, enclosing the filling, and pinch the pastry together at the top, making bundle shapes.

Brush the bundles with the remaining butter and place on a baking sheet. Bake for 15 minutes or until golden and crisp. Serve warm or cold with crème fraîche.

BRAMLEY CORE FACTS
• Most are grown in Kent, East Anglia, the West Midlands and Northern Ireland.

• Bramley is the most popular cooking apple in the UK, accounting for 95% of the market.

• Apple crumble and apple pie are the UK's favourite puddings.

• In addition to desserts, they can be used to liven up savoury dishes such as soups and grilled meat and exotic dishes like fajitas, curries or kebabs.

Bramley apple and sticky toffee puds
SERVES 4

100g (4oz) softened butter
100g (4oz) light soft brown sugar
100g (4oz) self raising flour
2 medium eggs
4 tablespoons milk
225g (8oz) Bramley apples, peeled, cored and diced
Sauce:
100g (4oz) toffees
150ml (1/4pt) double cream

Place butter, sugar, flour, eggs and milk together in a large bowl. Use an electric whisk to beat together until smooth. Stir in the apples.

Divide the mixture between four greased microwave proof ramekins or teacups.

To cook in the microwave: Arrange the cups in a circle on the turntable and microwave on high for 3-3.5 minutes or until the surface of the sponges looks almost dry. Stand for five minutes.

To make the sauce, place the toffees and cream together in a bowl. Microwave on high for 2-3 minutes, stirring occasionally until the toffees have melted and a spooning sauce forms.

To cook conventionally: Preheat the oven to 180C/Fan 160C/350F/Gas Mark 4. Spoon the mixture into four 175ml (6floz) buttered dariole moulds. Cover with folded pleated baking parchment and foil and stand in a roasting tin.

Pour boiling water to come half way up the outside of the moulds and bake for 30 minutes. Heat the toffees and the cream together in a small pan until smooth sauce forms.

To Serve: Turn out the sponges on four dessert plates, spoon over the sauce and serve hot with custard.

© 2003, Farmers Weekly

Basic Crumb Pie Crust, Lemon Chiffon Pie, Strawberry Pie

2006-06-17T11:06:00.000-05:00

Q. Years ago when I visited my father in Carrollton, Ga., the country club served a lemon icebox pie that was out of this world. It had a graham cracker crust and the pie was very light like a chiffon with either sour cream or whipped cream on top. The only thing I remember the chef saying was it did not have to be baked. I would love to taste it again!-Mary, Panama City

A. Icebox pie: Just the name evokes images of apron-bedecked grandmothers, picnics with red-checked tablecloths, old oak iceboxes with polished brass hinges. The concept was popularized in the 1920s when Americans began buying refrigerators that made such desserts easy to make.

A no-bake crust makes it all the easier. In "The American Century Cookbook" (Clarkson Potter, 1997), Jean Anderson reports that the first mention of a graham cracker crust she could find was in the 1923 "Los Angeles Times Prize Cook Book." She theorizes that the concept evolved from Eastern European zwieback crumb crusts used to underline cheesecakes.

The joy of icebox pies is that you can make them even if you've never baked anything but a frozen pizza and the results can be spectacular. One of my favorites simply involves softening ice cream until you could smooth it into a pie shell, then topping it with drizzled hot fudge.

Use your food processor, blender or an old-fashioned rolling pin to turn graham crackers into crumbs. Just about any cookie, from bland vanilla wafers to spicy gingersnaps, makes a fine crust, too-and what a wonderful use for cookies that have succumbed to humidity. Accents can be anything from spices such as ground cinnamon or cardamom to finely chopped nuts, coconut and dried fruits. If you've come up with an innovation, I'd love to hear from you.

Here's a basic crumb crust recipe. The lemon filling recipe that follows is my favorite one, a nice blend of tart and sweet. A caution here: Chiffon fillings use raw egg whites; although salmonella contamination is more common in yolks than whites, you may want to steer clear if you're cooking for someone with a weakened immune system.

Basic Crumb Pie Crust

1 \ cups graham cracker or cookie crumbs

Up to 1/3 cup chopped nuts or coconut (optional)

3 cup butter, melted
tablespoons sugar, or to taste
Preheat oven to 350 degrees. Combine the crumbs, nuts, butter and sugar (use less sugar if crumbs are from a very sweet cookie) with a fork in an 8- or 9-inch pie plate. Press into the bottom and up the sides of the plate. Bake until crisp and lightly browned, 10 to 15 minutes. Cool completely on wire rack before filling.

Per serving ([ recipe): 177 calories (62 percent from fat), 12.3 g fat (5.6 g saturated, 4.6 g monounsaturated), 21.7 mg cholesterol, 1.9 g protein, 16 g carbohydrates, 0.8 g fiber, 162 mg sodium.

Lemon Chiffon Pie

1 envelope unflavored gelatin

\ cup cold water

4 eggs, separated
1 } cups sugar, divided
1 tablespoon grated lemon zest
} cup fresh lemon juice

[ teaspoon salt

baked 9-inch crumb crust
cup heavy cream or sour cream
tablespoons confectioners' sugar
Sprinkle the gelatin over the cold water and set aside to soften; this will take about 10 minutes. In the meantime, beat the egg yolks until thick and lemon colored, then beat in 1 cup of the sugar, the lemon zest, juice and salt. Place in a heavy saucepan and cook over medium heat, whisking constantly, until very thick, about 5 minutes. Remove from heat and thoroughly stir in the gelatin mixture. Refrigerate until cool.} cup sugar a little at a time, until soft peaks form.

Fold the egg whites into the cold lemon mixture, then spoon into the pie crust. If you are using heavy cream, beat until soft peaks form, then beat in the confectioners' sugar until stiff. Pile on filling. For sour cream, stir in the confectioners' sugar and spoon over filling. Serve cold. Makes 8 servings.

Per serving: 501 calories (46 percent from fat), 25.9 g fat (13.3 g saturated, 8.8 g monounsaturated), 169 mg cholesterol, 7.3 g protein, 63.4 g carbohydrates, 0.9 g fiber, 245 mg sodium.

In the icebox pie theme, Tina Brewer of Dekalb, Texas, lost a recipe for Strawberry Pie made with Sprite. Thanks to Cook's Corner readers, she can make it again. This is a simple twist on the classic cornstarch glaze recipe. A key question is whether it makes much difference to use lemon-lime soda rather than traditional water. The carbonation dissipates when you heat it and the flavor is subtle. You be the judge.

Variations: P.R. of Hollywood uses 7-Up rather than Sprite and says the pie can be made with raspberries or blueberries as well. Those watching sugar intake may want to try the no-sugar variation Leslie Paul Davies of Fort Lauderdale found on the Internet.

Strawberry Pie

} cup Sprite

} cup sugar

3 tablespoons cornstarch
1-{ pints fresh strawberries, divided
Red food coloring (optional)

1 baked and cooled 9-inch graham cracker or pastry pie shell

Whipped cream

Stir together the Sprite, sugar and cornstarch and bring to a boil, stirring constantly until mixture is thick, about 2 minutes. Crush { pint of the strawberries and stir into the Sprite mixture; add food coloring if desired. Slice remaining strawberries and add. Spoon into pie shell. Refrigerate until set. Serve with whipped cream. Makes 8 servings.

Per serving: 224 calories (32 percent from fat), 7.9 g fat (1.9 g saturated, 3.4 g monounsaturated), 0 cholesterol, 1.8 g protein, 37.6 g carbohydrates, 1.6 g fiber, 127 mg sodium.

Sugar Free Strawberry Pie

(12-ounce) can diet Sprite or 7-Up
(4-serving size) package sugar-free strawberry flavor gelatin
tablespoons cornstarch
\ cup water

pint strawberries, sliced
graham cracker crust
Pour soda into saucepan. Stir in gelatin until dissolved. Mix cornstarch and water until dissolved, then stir into soda mixture. Cook over medium heat until clear and thick. Cool, then mix with strawberries and pour into crust. Refrigerate until serving time. Makes 8 servings.

Source: www.razzledazzlerecipes.com/berrylane/sugfre.htm

Per serving: 171 calories (40 percent from fat), 7.6 g fat (1.6 g saturated, 3.4 g monounsaturated), 0 cholesterol, 1.9 g protein, 23.8 g carbohydrates, 1.3 g fiber, 201 mg sodium.

SLEUTH'S CORNER

Q. I'm looking for a recipe I came across in the early '70s for Hot Dog Pizza. I am sure I got it from a Better Homes & Gardens magazine but they had no luck in finding it. As I remember, the only ingredients in the sauce were ketchup and oregano. I can't remember how the crust was made, but it was simple and quite tasty.-Jan Upchurch, Athens, Ga.

---

Write to Linda Cicero at foodherald.com or c/o Food, 1 Herald Plaza, Miami, FL 33132. Questions of general interest are answered in the column; personal replies are not possible.

Source: Miami Herald, The (FL), Oct 14, 2002

Interview: Alton Brown gives tips on making the best pie crust

2006-06-17T11:03:00.000-05:00

8:00-9:00 PM , The holidays bring parties and food and sometimes even the ardent non-bakers among us are called on to contribute some of that food or at least we feel compelled to try. So over the next few weeks, we're going to offer some baking tidbits from Alton Brown. He's creator of the Food Network show "Good Eats," and the author of "I'm Just Here for More Food," and his advice may come in handy even for experienced cooks. Alton Brown joins us from Georgia Public Broadcasting in Atlanta.

Welcome.

Mr. ALTON BROWN (Creator "Good Eats"; Author, "I'm Just Here for More Food"): Hi.

LUDDEN: OK. First question is about pie crust.

Mr. BROWN: Ah, pie crust...

LUDDEN: This se...

Mr. BROWN: ...the eternal question, the one that people never get tired of hearing about.

LUDDEN: Well, it seems that...

Mr. BROWN: It's like a campfire story. It's like a spook story for little kid cooks: `Tell us about the pie crust.'

LUDDEN: It does seem to separate the bakers from the non-bakers. And actually, I guess, even in the baking world there's this dilemma: Do you use oil? Do you use lard? Butter? What's your advice?

Mr. BROWN: Well, you know, pie crusts are one of those things that once the baker gets something that works--and I don't care if they're a home baker, professional baker, whatever--they're going to stick with it. You know, generally, people don't have that many pie crusts that they feel good about and one of the reasons for that is that pie crust is--it's a very hands-on thing. It's almost impossible to learn from either a book or watching a TV show. However, I will say this. What it really comes down to is controlling three very simple factors: flour, fat and moisture. And they all interplay with one another and the key thing is--that most people kind of lose touch with or never get in touch with--is the fact that the more you work a pie dough, the worst the crust is going to be. And so the key is to use a fat.

If you want a pie crust that kind of balances between flaky and tender, you're going to have to use a solid fat. You know, the issue of using oil in a pie crust, I've never even heard of it. You need a solid fat so that you can kind of get these little discs of solid fat worked through the dough. That's what makes it flaky.

So the point is to work a pie dough just enough to bring it together, to use a little bit of cold moisture. The reason you use cold moisture, by the way, is to maintain the solid state of the fat. You want that fat to stay solid because solid fat, when you're rolling out a pie dough, it almost works like little discs of reinforcement that help hold everything together. So working with an oil-based pie dough, oh, shiver me timbers; it raises the hair on the back of my neck to even think about--of course, I'm a guy, you know, and I kind of blunder with these things, so...

LUDDEN: Well, one of our producers...

Mr. BROWN: ...I wouldn't want to do it.

LUDDEN: ...grew up on pie crust made of oil and I think she says her mother's going to stick by it. But it...

Mr. BROWN: Well, she should. You know, again, if you find something that works, you do it, and you keep doing it and you pass on that knowledge to people. I wouldn't advocate it for a beginner baker by any means, though.

LUDDEN: All right. Well, go get your rolling pins.

Next week, we'll check in for tips about avoiding the dreaded fallen cake. Alton Brown is creator of the Food Network's cooking program "Good Eats."

Thanks so much.

Mr. BROWN: You are very welcome.

Source: Weekend All Things Considered (NPR), DEC 11, 2004

Cook's Corner: Poor Man's Pie; Never-Fail Pie Crust

2006-06-17T11:00:00.000-05:00

Poor Man's Pie is a slice of Americana.

Beverly Brady of Frenchtown, N.J., asked for help finding a recipe for the pie, which her mother-in-law made for her husband. She didn't know whether it "came about as a result of the Depression or World War II rationing. It was made with the cream that was on top of milk and little else."

Derkac Strouge of Pen Argyl, Pa.-one of many readers who responded-said it was also known as milk pie, milk slopper or Depression pie. Mary J. Etheridge of Fort Myers found the recipe in "The Little House Cookbook" (HarperCollins, 1979) and, as Kentucky Pie, in "Heirloom Recipes" by Marcia Adams (Clarkson Potter, 1994).

Pilar Dusch e-mailed the recipe below, also known as Indiana Sugar Pie, from Adams' "Heartland: The Best of the Old and the" "New from Midwest Kitchens" (Clarkson Potter, 1991). Author Adams wrote that "of all the recipes in my first cookbook, the one that elicited the most affectionate response was the brown sugar pie, which is an old Pennsylvania Dutch favorite. Sometimes called a milk pie or poor man's pie, these sugar pies were generally made from the scraps of leftover pie pastry, filled with milk or cream and some sugar, and thickened with flour. It was such a casual pie that it was prepared right in the shell."

Vicki Wess sent a recipe that uses cinnamon rather than nutmeg, for those who prefer that flavoring. Allie Setanta of Wilmington, N.C., says her grandmother spread a layer of jam on the pie crust before adding the milk.

POOR MAN'S PIE

Pastry for 1 9-inch pie

4 tablespoons all-purpose flour
2 tablespoons cold butter
1 cup sugar
Pinch of salt

cup heavy (whipping) cream
cup milk
teaspoon vanilla extract
Grated nutmeg

Preheat the oven to 300 degrees. Roll pie dough out on a floured surface and place in pie pan, trimming and crimping edges. Set aside.

Blend the flour, butter, sugar and salt in a food processor until well-combined and smooth, about 5 seconds. Pour into the pie shell. Add the cream and mix gently with your fingers, being careful not to break through the bottom crust.

In a measuring cup, combine the milk and vanilla; pour over the top of the cream mixture; do not stir in. Sprinkle lavishly with nutmeg.

Bake for 1 { hours. (This may seem too long, but it's necessary.) When done, the center of the pie will be bubbly and still a little wiggly. Cool completely before cutting. Makes 8 servings.

Per serving: 379 calories (55 percent from fat), 23.2 g fat (11.4 g saturated), 53.5 mg cholesterol, 3.5 g protein, 40.2 g carbohydrates, 0.5 g fiber, 182 mg sodium.

NEVER-FAIL PIE CRUST

Dusch also sent this recipe. It's such a good and easy one that I had to pass it along. The pastry is quick to make with a mixer, freezes very well and yet is flaky.

4 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon salt
1 teaspoon sugar
1 } cups solid vegetable shortening
1 egg
1 teaspoon cider vinegar
{ cup cold water

In a large mixer bowl, combine the flour, baking powder, salt and sugar. Add the shortening and beat until the mixture is crumbly, about 2 minutes. In a small bowl, beat the egg well and add the vinegar and water. Pour over the flour-shortening mixture and beat until well-combined, about 1 minute. Form the dough into 4 balls, wrap, and refrigerate overnight. Use as your pie recipe directs or freeze for later use. Makes enough dough for 4 single-crust or 2 double-crust pies.

Per 1/32 recipe: 160.5 calories (16 percent from fat), 11.5 g fat (4.57 g saturated), 12.92 mg cholesterol, 1.8 g protein, 12.1 g carbohydrates, 0.42 g fiber, 87.25 mg sodium.

SLEUTH'S CORNER

Q: My voluminous collection of Miami Herald recipes must contain the one I cannot find but really need. It is similar to the one you printed for Spinach-Mozzarella Brochette, but it is made with Cuban bread, three cheeses and spinach, and is baked in foil.-Billie Adams, Plantation, Fla.

Q. I am seeking a recipe that appeared on the wrapper of canned fruit cocktail in the 1960s, possibly Del Monte, but the company says they have no way of locating the recipe. It is a pudding-like dish: You drain the fruit, thicken the liquid, add a flavoring and then put the fruit back in. As simple as this sounds, I am not able to duplicate it. My children continue to request this delicious little dessert. I guarantee that young mothers would enjoy preparing this quick and simple dessert as did I for my appreciative five little ones. I am now 72, and still preparing their favorites.-Betty Lion, Fayetteville, N.C.

Source: Miami Herald, The (FL), Sep 24, 2001

How to keep pie crusts from becoming soggy

2006-06-17T10:58:00.000-05:00

By Carol J.G. Ward

In the past couple of weeks, a few people have asked me how to keep pie crusts from becoming soggy.

I guess with the holiday season fast approaching, cooks are already thinking about Thanksgiving pumpkin pies and Christmas goodies.To help keep a pie crust crisp, the Web site www.pie recipe.com offers a few suggestions.

-Before pouring the filling into a pie crust, brush the bottom and sides of the un-baked crust with lightly beaten egg white or melted jelly.

-To ensure that the crust stays even crisper, partially bake the pie crust before adding the filling to be baked.

-In addition to egg white, }Joy of Cooking} suggests brushing the unbaked pie crust with butter or sprinkling it with flour before adding the filling.

-Putting in the filling while it is very hot will help, too.

-To keep the pie edges from over browning while baking, cover them with strips of foil or a pie shield.

-To ensure that pie crusts bake to a nice golden brown, use a pie pan that absorbs heat. The best ones are glass, dull aluminum or dark finished metal.

-When baking a double crust pie, be sure that the top crust has holes cut or poked in it so that steam can escape while baking. It's especially nice if the holes are cut or poked in a decorative pattern.For a richer color to your pie crust, brush the exposed dough with milk or lightly beaten egg before baking.

The kitchen shelf I made the mistake of picking up }Pizza } Any Way You Slice It}(Broadway Books, $15 paperback) right before lunch. Just the photographs on the cover were enough to make my mouth water. And flipping through the book brought on a full-blown hunger attack.

Traveling from Palermo to Chicago, from Naples to Brooklyn, co-authors Michele and Charles Scicolone gathered recipes for classics such as Pizza Margherita (made with tomatoes, mozzarella, and basil); new Italian favorites including Egg-plant Parmesan Pizza and Pizza with Prosciutto and Arugula; and American pies.

Even the ordinary is extraordinary is this book. A pepperoni pizza without the requisite sauce and glob of cheese but prepared instead with bell peppers, onions, chopped tomatoes and just 2 tablespoons Romano or Parmesan cheese make for a mouthwatering presentation.

Included also are suggestions for starters, salads and side dishes, as well as wine and beer suggestions. And there are easy recipes for stuffed pizzas, Italian regional pizzas, focaccia, and flatbreads.The focaccia recipes alone (Pancetta and Rosemary Focaccia, GorgonzolaWal-nut Focaccia, etc.) make this book worthwhile.

Source: State, The (Columbia, SC), Mon Nov 08 06:15:16 1999

Double-Cherry Lemon Pie

2006-06-17T10:50:00.000-05:00

Double-Cherry Lemon Pie, Great Northern Beans With Asian Spices, Blueberry Oatmeal Crumble, Chicken And Wild Rice Salad With Grapes

DOUBLE-CHERRY LEMON PIE

Preparation time: 20 minutes

Cooking time: 1 hour

Standing time: 30 minutes

Yield: 8 servings

This pie uses two types of cherries, canned and dried, as well as lemon zest in the filling and in the crust. During cherry season in July, feel free to pit fresh cherries to use in place of canned. About 5 cups of cherries should be enough. This pie, developed in the Chicago Tribune test kitchen, is quite tart; if you prefer sweeter pies, increase the sugar to } cup.

Pastry:

2 { cups flour

Zest of 1 lemon

1 tablespoon sugar

[ teaspoon salt

2 sticks (1 cup) butter, chilled, cut into pieces

\ cup vegetable shortening

6-8 tablespoons ice water

Filling:

cup dried tart cherries
tablespoons dry red wine
Zest of 1 lemon

2 tablespoons cornstarch
3 cans (14 { ounces each) tart cherries in water, drained, juice reserved
{ cup sugar

2 tablespoons butter

Milk, sugar, optional

Mix flour, lemon zest, sugar and salt together in food processor. Add butter pieces and shortening; pulse until the dough has crumbles the size of peas. Add 6 tablespoons of the ice water; pulse until mixture begins to gather together, adding more water if needed. Remove; form into 2 balls of equal size. Cover each with plastic wrap; chill at least 30 minutes.
Meanwhile, for filling, mix dried cherries with red wine, lemon zest, cornstarch and 1/3 cup of reserved cherry juice in large bowl. Let stand 30 minutes; stir. Add canned cherries to dried cherry mixture. Stir in { cup sugar.
Heat oven to 425 degrees. Roll out 1 ball of pastry to fit a 9-inch pie pan. Fit into pan. Fill with cherry mixture. Dot with butter. Roll out remaining pastry. Fit over top of cherry filling. Fold edge of top crust under edge of bottom crust; flute or crimp the edges to seal. Cut several slits in top crust. Brush the top crust with milk and sprinkle with sugar, if desired, to color crust.
Place pie on baking sheet. Bake 20 minutes. Reduce temperature to 350 degrees. Bake until crust is golden brown and filling is bubbling, about 1 hour. Cool at least 30 minutes.
Nutrition information per serving:

620 calories, 47 percent calories from fat, 32 g fat, 18 g saturated fat, 70 mg cholesterol, 306 mg sodium, 77 g carbohydrate, 7 g protein, 5 g fiber

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GREAT NORTHERN BEANS WITH ASIAN SPICES

Preparation time: 25 minutes

Soaking time: Overnight

Cooking time: 1 hour, 40 minutes

Yield: 6 servings

Dried beans, such as Northern and navy beans, are grown throughout the Great Lakes states. Use them in this version of baked beans, developed in the Tribune test kitchen. Look for five-spice powder, a blend of seasonings such as star anise, cinnamon and pepper, in the Asian food aisle of the supermarket or at Asian grocery stores.

pound dried great Northern beans
tablespoon peanut oil
small onion, chopped
piece (2 inches long) ginger root, peeled, minced
cloves garlic, minced
teaspoon five-spice powder
tablespoons each: dark brown sugar, tomato paste
teaspoons salt
teaspoon ground ginger
Freshly ground pepper

Place beans in a large bowl; cover with water. Soak overnight. Drain, rinse, set aside.
Heat oil in a Dutch oven over medium heat. Add onion, ginger root, garlic and five-spice powder; cook until onion is translucent, 3 minutes. Stir in beans to evenly coat with spices; cook 1 minute. Add water to cover beans by 2 inches; heat to a boil. Lower heat; cover. Simmer until beans are tender, 60-70 minutes. Drain if necessary.
Heat oven to 350 degrees. Place beans in a 2-quart casserole. Stir in brown sugar, tomato paste, salt, ground ginger and pepper to taste. Bake 25 minutes.
Nutrition information per serving:

274 calories, 10 percent calories from fat, 3 g fat, 0.6 g saturated fat, 0 mg cholesterol, 825 mg sodium, 48 g carbohydrate, 16 g protein, 14 g fiber

---

BLUEBERRY OATMEAL CRUMBLE

Preparation time: 15 minutes

Cooking time: 30 minutes

Yield: 6 servings

Look for blueberries from Michigan this summer to make this simple dessert, developed in the Tribune test kitchen. The oats for the oatmeal may have come from Indiana fields.

3 pints blueberries
1 tablespoon lemon juice
\ cup plus 2 tablespoons sugar

2 tablespoons cornstarch
1 { sticks (} cup) butter, chilled, cut into pieces
} cup each: quick-cooking oats, flour

\ cup firmly packed dark brown sugar

\ teaspoon salt

Heat oven to 400 degrees. Toss berries with lemon juice, 2 tablespoons of the sugar and cornstarch in a bowl. Place an even layer of berries in a greased 8-inch square baking dish.
Place butter, oats, flour, remaining \ cup sugar, brown sugar and salt in a food processor; pulse several times until mixture is in coarse crumbles. Sprinkle on blueberries. Bake until top is golden brown and blueberries are bubbly, about 40 minutes.
Nutrition information per serving:

473 calories, 45 percent calories from fat, 24 g fat, 15 g saturated fat, 62 mg cholesterol, 345 mg sodium, 63 g carbohydrate, 4.5 g protein, 5 g fiber

---

CHICKEN AND WILD RICE SALAD WITH GRAPES

Preparation time: 25 minutes

Cooking time: 50 minutes

Yield: 8 servings

Minnesota is famous for its chewy wild rice, a native grass grown in marshy areas around the Great Lakes. This salad was developed in the Tribune test kitchen.

6 tablespoons olive oil
1 small onion, chopped
2 cloves garlic, minced
2 cups raw wild rice, rinsed well
1 { teaspoons salt plus more to taste
1 bay leaf
6 cups water
3 tablespoons orange juice
2 tablespoons sherry or red-wine vinegar
1 tablespoon maple syrup
\ teaspoon freshly ground pepper

2 cups shredded cooked chicken or turkey
3 ribs celery, chopped
3 green onions, thinly sliced
1 cup green or red grapes, cut in half Freshly ground pepper
1. Heat 2 tablespoons of the olive oil in medium saucepan over medium heat. Add onion, cook until translucent, 3 minutes. Add garlic; cook 1 minute.
2. Stir in rice, 1 teaspoon of the salt, bay leaf and water. Heat to a boil. Reduce heat; cover. Simmer until rice has absorbed all the water and is tender, 35-55 minutes. Spread rice onto a baking sheet to cool completely.
3. Whisk together orange juice, vinegar, syrup, pepper, remaining 4 tablespoons of the olive oil and { teaspoon of the salt in a large bowl. Toss with rice, chicken, celery, green onions and grapes. Season to taste.
Nutrition information per serving:

332 calories, 36 percent calories from fat, 13 g fat, 2 g saturated fat, 29 mg cholesterol, 485 mg sodium, 38 g carbohydrate, 17 g protein, 3 g fiber

Source: Chicago Tribune (IL), Jun 17, 2002

Making America's favorite dessert, step by step

2006-06-17T10:49:00.000-05:00

Pie has its own magic.

When pie is baking, the sweet, toasty smells coming out of the kitchen tend to attract a crowd of people who drift in and then hang around, filling the endless hour till the timer rings with tales of grandma's famous cherry pie. Once out of the oven, the pie is devoured even before it's had a chance to cool.

It was no different in The Chronicle test kitchen recently when John P. Carroll came down to give a lesson in pie-making. With his Shaker lemon pie baking, and the butter brickle being crushed for the banana cream version, the kitchen filled up -- as if he were the Pie Piper of San Francisco.

Carroll, the author of Williams-Sonoma's popular pie cookbook, has now come out with one under his own name, "Pie Pie Pie: Easy Homemade Favorites." Carroll works for Wine Spectator and the Williams-Sonoma catalog when he's not writing cookbooks; he's also a longtime Chronicle Taster's Choice judge.

His new book is as approachable as its title suggests. The 60 pie recipes are Carroll's fine-tuning of American standards: fruit pies, cream, custard and chiffon pies and what he calls "candy pies" like Shoofly or caramel pie.

Ingredients are basic -- no need to comb specialty stores for exotic flavors du jour. But the recipes are appealing -- the blueberry pie gets an orange tang, and homemade butter brickle adds a nutty crunch to banana cream pie. The Shaker lemon pie is intense and a great way to use the Meyer lemons now in season.

What sets this book apart is Carroll's reassuring voice -- and his detailed but not fussy descriptions of how to make a great pie.

His basic crust recipe extends for three pages, too long to replicate here. The instructions are so clear, and he makes them sound so easy, that even the most pie-phobic baker could follow them with confidence.

My own pie confidence, sky high when I was a kid, disappeared in a flurry of tragic attempts to fashion butter crusts from difficult recipes. They'd be dry; they'd stick and tear. I gave up making pies.

Carroll's instructions restored my air of pie insouciance. And while I got a firsthand lesson in the Chronicle kitchen, all Carroll did was walk me step by step through the instructions laid out in his book. All I can say is they work.

Carroll's basic dough uses traditional vegetable shortening, which contains unhealthy trans fat. In the book, he explains his rationale -- shortening makes for a crisp, flaky, easy-to-handle crust. As an alternative, he says trans-fat-free shortening can be used but describes the downside: a less tender, less flaky crust.

But he doesn't offer a recipe for a regular crust made with butter or lard, the common saturated fat alternatives. He does provide cornmeal, crumb, nut, coconut and wheat-free crust recipes, as well as a Boiling Water Pie Dough, which he says Depression-era cooks swear by.

For fillings, think chocolate cream, caramelized pear, deep-dish berry, pumpkin custard, chess, lime and more chiffons than Motown ever knew.

Between Carroll's easy tone, the luscious photos and one-recipe-to-a-page paperback format, this book plays a come-along-with-me tune a lot like that other Pie(d) Piper.

"Pie Pie Pie: Easy Homemade Favorites," by John Phillip Carroll (Chronicle Books; 144 pages; $19.95).

------------------------------------

Shaker Lemon Pie

Also known as Ohio Lemon Pie, this intense pie uses the whole lemon, rind and all. You can use Meyer lemons if you like, and any good dough recipe.

INGREDIENTS:

3 lemons
2 cups sugar
4 eggs, beaten
Dough for a 9-inch 2-crust pie

INSTRUCTIONS:

Rinse lemons well. Pat dry. Cut off and discard ends. Using fine holes of a grater, grate zest from lemons; you only need a tablespoon or two. Put zest in a large bowl.

Working with a very sharp knife, slice 2 1/2 of the lemons as thinly as you can (at best, you should be able to read through a slice), discarding seeds. Add lemon slices to zest. Squeeze juice from remaining lemon half and add to bowl, along with the sugar. Toss to combine and coat lemon slices evenly. Cover with plastic wrap. Let stand at room temperature for 3 to 5 hours.

Preheat oven to 450°. Roll out half of the dough and fit it into a 9- inch pie pan. Roll out remaining dough and set aside on a sheet of waxed paper.

Add eggs to lemon mixture. Stir until evenly mixed. Pour into dough-lined plan. Put top crust in place, then trim and flute edges. With tip of a sharp knife, slash a few vents in top for steam to escape.

Bake for 15 minutes, then lower heat to 375° and bake for 30 to 40 minutes more, until crust is lightly browned and a knife inserted into one of the vents comes out clean, or with just a translucent film of filling on it. Cool to room temperature before serving. Refrigerate any leftover pie.

Yields one 9-inch pie; serves 8 to 10

PER SERVING (10): 505 calories, 6 g protein, 70 g carbohydrate, 23 g fat (6 g saturated), 85 mg cholesterol, 260 mg sodium, 1 g fiber.

---------------------------------------

Butter Brickle Banana Cream Pie

INGREDIENTS:

Dough for a 9-inch pie shell

Butter Brickle

2 cup sugar
tablespoons unsalted butter
2 cup sliced or slivered almonds
Filling

2 cup sugar
4 cup cornstarch
4 teaspoon salt
1/4 cups milk
egg yolks
tablespoons unsalted butter
teaspoon vanilla
large, ripe bananas
Whipped Cream

cup heavy cream
teaspoons sugar
2 teaspoon vanilla
INSTRUCTIONS:

Preheat oven to 425°. Roll out dough and fit into a 9-inch pie pan. Trim and flute edge, then bake the pie shell fully.

The butter brickle: Line a shallow baking pan with foil. Combine sugar, butter and almonds in a large skillet. Place over medium-high heat and cook, stirring almost constantly, until bubbling mixture turns golden brown, about 5 minutes. Pour into the foil-lined pan. Let cool completely; it will harden as it cools. Break butter brickle into pieces and chop coarsely in a food processor. Set aside.

The filling: In a medium, heavy-bottomed saucepan, whisk together the sugar, cornstarch and salt. Pour in the milk and whisk until smooth. Place over moderate heat and cook, whisking almost constantly, until the mixture boils. Cook, whisking constantly, for about 2 minutes, then whisk in the egg yolks. Bring the mixture back to a boil, reduce the heat and cook for 1 minute more. Remove from the heat and stir in the butter and vanilla. Set aside to cool for about 20 minutes, stirring 2 or 3 times.

To assemble the pie: Spread about 1/2 cup of the chopped butter brickle in the baked pie shell. Peel the bananas and slice them about 1/4 inch thick, placing the slices over the butter brickle as you work. Cover the bananas with the filling and let cool to room temperature. Sprinkle the filling with another 1/2 cup of the butter brickle.

Whip the cream, sugar and vanilla and spread over the pie. Sprinkle with the remaining butter brickle. Refrigerate until ready to serve. This pie is particularly good served within a couple of hours. If you need to wait longer, the brickle will gradually soften, but it will not lose its flavor.

Yields one 9-inch pie; serves 8 to 10

PER SERVING: 525 calories, 6 g protein, 49 g carbohydrate, 34 g fat (16 g saturated), 129 mg cholesterol, 215 mg sodium, 1 g fiber.

Source: San Francisco Chronicle (CA), May 18, 2005

A zest for lemons

2006-06-17T10:47:00.000-05:00

How sweet they are: pies, crepes, cookies, cakes, and other citrusy creations a zest for lemons Lemon Upside-down Cake

Sweet brown sugar and tangy lemons
combine to make a deliciously different
upside-down cake.

PREP 30 minutes plus cooling
BAKE 45 to 50 minutes
MAKES 12 servings

3/4 cup butter or margarine (1 1/2 sticks).
softened
1 cup packed light brown sugar
6 lemons
1 1/3 cups all-purpose flour Y, cup yellow cornmeal
2 teaspoons baking powder
1/2 teaspoon salt
1/4 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
1/2 cup whole milk

Preheat oven to 350 Fahrenheit. In nonstick 10-inch skillet with oven-safe handle (or wrap handle in double thickness of foil), melt 4 tablespoons butter with brown sugar over medium heat, stirring often. Cook sugar mixture 2 minutes or until melted, stirring. Remove skillet from heat.
From lemons, grate 2 teaspoons peel. With knife, remove peel and white pith from lemons. Slice lemons crosswise into 1/4-inch-thick slices. With tip of knife, remove seeds. Arrange lemon slices in skillet.
On waxed paper, combine flour, cornmeal, baking powder, and salt.
In large bowl, with mixer at medium speed, beat granulated sugar and 1/2 cup butter until creamy. Beat in eggs, 1 at a time, until well blended. Beat in vanilla and lemon peel.
Reduce speed to low. Beat in flour mixture alternately with milk just until blended. Spoon batter over lemons and spread evenly.
Bake 45 to 50 minutes or until toothpick inserted in center of cake comes out clean. Cool cake in skillet on wire rack 10 minutes. Invert cake onto plate. Cool 30 minutes to serve warm or cool completely to serve later.
Each serving: About 315 calories, 4 g protein, 46 g carbohydrate, 14 g total fat (8 g saturated), 1 g fiber, 70 mg cholesterol, 310 mg sodium.

French Lemon Tart
A classic European-style tart with a
thin, piquant lemon layer on top of
a crisp pastry crust.

PREP 30 minutes plus chilling and cooling
BAKE about 55 minutes
MAKES 8 servings

Crust

1 cup all-purpose flour
1/4 teaspoon salt
6 tablespoons cold butter or margarine,
cut up
1 tablespoon vegetable shortening

Lemon-Cream Filling

4 to 6 lemons
3 large eggs
3/4, cup granulated sugar
2/4 cup heavy or whipping cream

baby kiwifruit or sliced kiwifruit, lemon leaves, and confectioners' sugar for garnish

Prepare Crust: In large bowl, mix flour and salt. With pastry blender or 2 knives used scissor-fashion, cut in butter and shortening until mixture resembles coarse crumbs. Sprinkle about 3 tablespoons ice water, 1 tablespoon at a time, into flour mixture, mixing lightly with fork after each addition until dough is just moist enough to hold together. Shape dough into a disk; wrap with plastic wrap and refrigerate 30 minutes or until firm enough to roil.
Preheat oven to 425 Fahrenheit. On lightly floured surface, with floured rolling pin, roll dough into 11-inch round. Press dough onto bottom and up side of 9" by 1" round tart pan with removable bottom. Fold overhang in and press against side of tart pan to form a rim 1/8 inch above edge of pan. With fork, prick bottom and side of tart shell at 1-inch intervals to prevent puffing and shrinking during baking. Refrigerate or freeze tart shell 10 to 15 minutes to firm pastry before baking.
Line tart shell with foil; fill with pie weights or dried beans. Bake tart shell 20 minutes; remove foil with weights and bake 10 minutes longer or until golden. Transfer to wire rack. Turn oven control to 350 Fahrenheit.
Meanwhile, prepare Lemon-Cream Filling: From lemons, grate 1 1/2 teaspoons peel and squeeze 1/2 cup juice. In medium bowl, whisk eggs, granulated sugar, lemon peel, and juice until blended; whisk in cream.
Pour lemon mixture into warm tart shell. Place on cookie sheet and bake 23 to 25 minutes or until just set. Cool tart in pan on wire rack.
When tart is cool, carefully remove side of pan. To serve, garnish with kiwifruit and lemon leaves; sprinkle with confectioners' sugar.
Each serving: About 280 calories, 4 g protein, 32 g carbohydrate, 16 g total fat (8 g saturated), 1 g fiber, 115 mg cholesterol, 195 mg sodium,

Lemon Creme Brulee
We added lemon and cinnamon to
this silky restaurant-style dessert.

PREP 35 minutes plus chilling
BAKE 35 to 40 minutes
BROIL 1 to 2 minutes
MAKES 6 servings

2 lemons
1 1/2 cups heavy or whipping cream
1 cinnamon stick (3 inches long),
broken in half
4 large egg yolks
1/3 cup plus 1 tablespoon sugar
pinch salt
1/4teaspoon ground cinnamon

Preheat oven to 325 Fahrenheit. From lemons, remove 6 strips peel (3" by 1" each) and squeeze 2 tablespoons juice.
In 1-quart saucepan, heat cream, cinnamon stick, and lemon peel over medium-high heat just until simmering. Remove saucepan from heat; cover and let stand 15 minutes. (Cream will develop a thin skin on top; whisk in when mixing into egg yolks.) Remove cinnamon stick and lemon peel; discard.
In large bowl, with wire whisk or fork, beat egg yolks, 1/3 cup sugar, and salt until blended. Beat in warm cream mixture and lemon juice. Pour custard into six 3-ounce broiler-safe ramekins or custard cups.
Place ramekins in 13" by 9" baking pan; place in oven. Carefully pour boiling water into baking pan to come halfway up sides of ramekins. Bake 35 to 40 minutes or just until set (mixture will still be slightly soft in center). Remove ramekins from baking pan; cover and refrigerate at least 2 hours or until well chilled.
Up to 4 hours before serving, preheat broiler. In small bowl, mix cinnamon and remaining 1 tablespoon sugar. Sprinkle tops of chilled custards with sugar mixture to cover.
Place ramekins on small cookie sheet for easier handling. Place cookie sheet with ramekins in broiler at closest position to source of heat and broil 1 to 2 minutes or just until sugar melts and browns slightly. Serve immediately or refrigerate up to 4 hours. If not served within 4 hours, sugar topping will lose its crispness.
Each serving: About 295 calories, 3 g protein, 15 g carbohydrate, 26 g total fat (15 g saturated), 0 g fiber, 224 mg cholesterol, 50 mg sodium.

Lemon Crumble Bars
A quick brown-sugar dough is made
in the food processor and spread
with some lemon curd and almonds
for delicious, crumbly treats.

PREP 25 minutes plus cooling
BAKE 35 to 40 minutes
MAKES 24 bars

1 1/4 cups all-purpose flour
1/2 cup packed light brown sugar
1/4 teaspoon baking soda
1/12 cup cold butter or margarine (1 stick),
cut up
1/4 cup whole natural almonds, coarsely
chopped
1/2 cup jarred lemon curd
1/2 teaspoon grated fresh lemon peel

Preheat oven to 350 Fahrenheit. In food processor, with knife blade attached, blend flour, sugar, and baking soda until mixed. Add butter and pulse just until mixture resembles coarse crumbs. Transfer 1/2 cup dough to small bowl and stir in almonds; reserve.
Press remaining dough firmly onto bottom of ungreased 9" by 9" metal baking pan. In another small bowl, mix lemon curd and lemon peel; spread mixture over dough up to 1/4 inch from edges. Crumble reserved dough over curd.
Bake 35 to 40 minutes or until browned. Cool completely in pan on wire rack. Cut into 8 strips, then cut each strip crosswise into 3 bars.
Each bar: About 105 calories, 1 g protein, 15 g carbohydrate, 5 g total fat (3 g saturated), 0 g fiber, 11 mg cholesterol, 60 mg sodium.

Lemon Meringue Pie
Weep no more: Our luscious no-fail
recipe for this all-American classic is
a cinch to make.

PREP about 1 1/4 hours plus cooling
BAKE about 25 minutes
MAKES 10 servings

Crust

1 1/4 cups all-purpose flour
1/4 teaspoon salt
4 tablespoons cold butter or margarine, cut up
2 tablespoons vegetable shortening

Lemon Filling

5 to 6 medium lemons
1 cup sugar
1/3 cup cornstarch
1/4 teaspoon salt
3 large egg yolks
2 tablespoons butter or margarine

Meringue Topping

4 large egg whites
1/4 teaspoon cream of tartar
pinch salt
1/2 cup sugar

Prepare Crust: In large bowl, mix flour and salt. With pastry blender or 2 knives used scissor-fashion, cut in butter and shortening until mixture resembles coarse crumbs. Sprinkle 4 to 5 tablespoons ice water; 1 tablespoon at a time, into flour mixture, mixing lightly with fork after each addition, until dough is just moist enough to hold together. Shape dough into a disk; wrap with plastic wrap and refrigerate 30 minutes or until firm enough to roll.
Preheat oven to 425 Fahrenheit. On lightly floured surface, with floured rolling pin, roll dough into a round 1 1/2 inches larger in diameter than inverted 9-inch pie plate. Gently ease dough into pie plate; trim edge, leaving 1-inch overhang. Fold overhang under; bring up over pie-plate rim and pinch to form high decorative edge. With fork, prick bottom and side of pie shell at 1-inch intervals to prevent puffing and shrinking during baking. Refrigerate or freeze pie shell 10 to 15 minutes to firm pastry before baking.
Line pie shell with foil; fill with pie weights or dried beans. Bake pie shell 20 minutes; remove foil with weights and bake 5 to 7 minutes longer or until golden. Cool on wire rack. Turn oven control to 400 Fahrenheit.
Prepare Lemon Filling: From lemons, grate 1 tablespoon peel and squeeze 3/4 cup juice. In 2-quart saucepan, mix sugar, cornstarch, and salt; stir in 1 1/2 cups cold water until blended. Cook over medium-high heat until mixture thickens and boils, stirring occasionally. Boil 1 minute, stirring. Remove saucepan from heat.
In small bowl, whisk egg yolks. Stir in 1/2 cup hot cornstarch mixture until blended; slowly pour egg-yolk mixture back into cornstarch mixture in saucepan, stirring rapidly to prevent curdling. Place sauce pan over medium-low heat and cook until mixture comes to a gentle boil, stirring constantly. Cook 2 to 3 minutes or until filling is very thick, stirring. Remove saucepan from heat; stir in butter until melted. Stir in lemon juice and peel (mixture will thin out). Pour into pie shell.
Prepare Meringue Topping: In small bowl, with mixer at high speed, beat whites, cream of tartar, and salt until frothy. Gradually sprinkle in sugar, 2 tablespoons at a time, beating until sugar completely dissolves and egg whites stand in stiff, glossy peaks when beaters are lifted.
Spread meringue over warm filling. To keep meringue from shrinking during baking, make sure it seals in the filling completely, touching edge of crust all around. Swirl meringue with back of spoon to make attractive top. Bake 6 to 8 minutes or until meringue is golden. Cool pie on wire rack away from draft. Refrigerate at least 1 hour before serving.
Each serving: About 300 calories, 4 g protein, 47 g carbohydrate, 12 g total fat (6 g saturated), 1 g fiber, 84 mg cholesterol, 230 mg sodium.

Sour Cream-Lemon Tea Loaf
This moist cake, with a texture similar
to pound cake's, gets brushed
with a lemony-sugar syrup for extra
zest after it's baked.

PREP 30 minutes plus cooling
BAKE 50 to 55 minutes
MAKES 1 loaf, 16 servings

Tea Loaf

2 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 container (8 ounces) sour cream
1 teaspoon vanilla extract
1 1/4 cups sugar
1/2 cup butter or margarine (1 stick),
softened
1 tablespoon grated lemon peel
2 large eggs

Lemon-Sugar Syrup

1/3 cup sugar
1/4 cup fresh lemon juice

Preheat oven to 350 Fahrenheit. Grease 9" by 5" loaf pan; dust with flour.
Prepare Tea Loaf: On waxed paper, combine flour, baking powder, baking soda, and salt. In small bowl, with wire whisk or fork, mix sour cream and vanilla.
In large bowl, with mixer at low speed, beat sugar, butter, and lemon peel until smooth. Increase speed to high; beat until creamy. Reduce speed to low; add eggs, 1 at a time, beating well after each addition, scraping bowl occasionally with rubber spatula. Add flour mixture alternately with sour-cream mixture, beginning and ending with flour mixture.
Spoon batter into prepared pan; spread evenly. Bake 50 to 55 minutes or until toothpick inserted in center of loaf comes out clean. Cool loaf in pan on wire rack 10 minutes.
Meanwhile, prepare Lemon-Sugar Syrup: In small bowl, mix sugar and lemon juice. Remove loaf from pan; place on wire rack set over sheet of waxed paper (to catch dripping syrup). With skewer, prick top and sides of loaf in many places. With pastry brush, brush top and sides of warm loaf with syrup; cool on wire rack.
Each serving: About 240 calories, 3 g protein, 35 g carbohydrate, 10 g total fat (6 g saturated), 1 g fiber, 49 mg cholesterol, 225 mg sodium.

Lemon-Sugar Crepes
These delicate crepes are perfect for
a brunch menu or a light (and do-ahead)
dinner party finale.

PREP 10 minutes plus chilling
COOK about 30 minutes
MAKES 12 crepes or 6 servings

3 lemons
3 large eggs
1 1/2 cups whole milk
2/3 cup all-purpose flour
1/2 teaspoon salt
3 tablespoons butter or margarine,
melted
3/4 cup granulated sugar
candied lemon peel (optional)

From lemons, grate 1/2 teaspoon peel and squeeze 3/4 cup juice. Cover and refrigerate juice to use later.
In blender at medium speed, mix eggs, milk, flour, salt, lemon peel, and 2 tablespoons melted butter until batter is completely smooth.
Transfer batter to medium bowl; cover and refrigerate at least 1 hour or overnight. Whisk batter thoroughly before using.
Heat nonstick 10-inch skillet or crepe pan over medium-high heat until hot. Brush pan lightly with some melted butter. Pour scant 1/4 cup batter into pan, swirling to evenly coat bottom. Cook crepe 1 1/2 minutes or until top is set and underside is lightly browned.
With spatula, loosen crepe; turn and cook other side 30 seconds (be gentle, crepes are delicate). Slip crepe onto sheet of waxed paper. Repeat with remaining batter, placing waxed paper between crepes and brushing pan lightly with butter before cooking each crepe. If not serving crepes right away, wrap with plastic wrap and refrigerate.
When ready to serve, preheat oven to 350 Fahrenheit. Grease 13" by 9" glass baking dish. Sprinkle each crepe with ! tablespoon sugar and 1 tablespoon lemon juice. Fold each crepe into quarters; place in baking dish, overlapping slightly. Cover dish with foil; heat crepes in oven 12 minutes or until hot. Top with candied lemon peel and serve.
Each serving: About 290 calories, 7 g protein, 40 g carbohydrate, 12 g total fat (7 g saturated), 1 g fiber, 136 mg cholesterol, 340 mg sodium.

Editor's note: Crepes can be prepared and frozen up to 2 months ahead. To freeze,, stack crepes, placing waxed paper between crepes. Wrap stacked crepes tightly in foil; label and freeze. To use, place wrapped, frozen crepes on cookie sheet and heat in preheated 350 Fahrenheit. oven until heated through, about 20 minutes. To serve, follow step 6.

Lemon Cornmeal Thins
These crunchy cookies were inspired
by an Italian recipe called zaleti.
They're especially nice because you
can keep a brick frozen until ready
to slice and bake.

PREP 30 minutes plus chilling and cooling
BAKE 16 to 18 minutes per batch
MAKES about 4 1/2 dozen cookies

1 cup sugar
3/4 cup butter or margarine (1 1/2 sticks),
softened
2 large eggs
1 tablespoon grated fresh lemon peel
2 teaspoons vanilla extract
1 1/2 cups all-purpose flour
1 1/2 cups yellow cornmeal
3/4 teaspoon baking powder
1/2 teaspoon salt

In large bowl, with mixer at medium speed, beat sugar with butter until creamy. At low speed, beat in eggs, lemon peel, and vanilla (mixture may look curdled). Gradually beat in flour, cornmeal, baking powder, and salt just until dough is evenly moistened.
With floured hands, divide dough in half. Shape each half into a 7" by 2" brick. Wrap each brick in plastic wrap and refrigerate overnight. Or, place dough in freezer 1 hour. (If using margarine, you must freeze dough at least 6 hours.)
Preheat oven to 350 Fahrenheit. Grease large cookie sheet. With serrated knife, cut 1 brick crosswise into 1/4-inch-thick slices. Place slices, 1 inch apart, on cookie sheet. Bake cookies 16 to 18 minutes or until golden around the edges. Transfer cookies to wire rack to cool. Repeat with remaining brick.
Each cookie: About 70 calories, 1 g protein, 9 g carbohydrate, 3 g total fat (2 g saturated), 0 g fiber, 15 mg cholesterol, 55 mg sodium.

Lemon-Buttermilk Pudding Cake
Warm and comforting, this cake
bakes into two separate layers: a light
sponge cake on top and a rich lemon
pudding on the bottom.

PREP 20 minutes
BAKE 40 minutes
MAKES 8 servings

3 lemons
1 cup buttermilk
3 large eggs, separated
4 tablespoons butter or margarine, melted
4/3 cup sugar
1/4 cup all-purpose flour
1/8 teaspoon salt

Preheat oven to 350 Fahrenheit. Grease 8" by 8" glass or ceramic baking dish. From lemons, grate 1 tablespoon peel and squeeze 1/3 cup juice.
In large bowl, with wire whisk or fork, beat buttermilk, egg yolks, melted butter, lemon peel, lemon juice, and 1/2 cup sugar. Beat in flour and salt until blended.
In small bowl, with mixer at high speed, beat egg whites until foamy. Gradually beat in remaining cup sugar until soft peaks form when beaters are lifted. With rubber spatula, gently fold beaten egg whites into lemon mixture, one-third at a time, just until combined. Pour batter into prepared dish.
Place dish in 13" by 9" metal baking pan; place on rack in oven. Carefully pour boiling water into baking pan to come halfway up sides of dish.
Bake pudding cake 40 minutes or until top is golden and set (batter will separate into cake and pudding layers). Transfer dish from pan to wire rack to cool 10 minutes. Serve warm.
Each serving: About 180 calories, 4 g protein, 24 g carbohydrate, 8 g total fat (5 g saturated), 0 g fiber, 97 mg cholesterol, 155 mg sodium.

food editor's Q&A
Q I've heard that Meyer lemons are the most delicious variety. What are they, and where can I find them?

a The Meyer lemon (named for Frank N. Meyer, who first imported the fruit from China in 1908) is not actually a true lemon. Rather, it's a hybrid, probably a cross between a lemon and a mandarin orange. Its light orange-yellow flesh is sweeter than a lemon's, and it has a thin, smooth skin. Meyer lemons are not always easy to find outside of California (where they're the most popular variety for home growing), but they can be found in some specialty food stores around the country. At one time, they carried a virus that had the potential to damage other citrus crops, so their sale was restricted. Now, a new virus-free strain has been developed, and hopefully they will become more widely available.

Q Can you substitute a sweet onion, such as a Vidalia, for a regular yellow onion in a recipe?

a You can, but you'll probably need to cook the onions slightly longer because sweet varieties (such as Vidalias, Walla Wallas, and Texas Spring Sweet Onions) have a naturally higher water content. Your dish may also have a little less bite; these onions contain more sugar and fewer of the sulfuric acid compounds that give onions their characteristic flavor.

Be careful, too, when you're storing sweet onions-they're more susceptible to bruising and nicks. All onions should be kept in a cool, dry environment that allows for adequate air circulation. You can also use a pair of clean, sheer pantyhose (a great way to recycle those with a run): Place an onion in the toe, tie a small knot, then drop in another, make a knot, and so on, until you fill the leg of the hose. When you need an onion, simply cut below a knot. I don't recommend storing onions in the refrigerator, but if you do, wrap each one separately in a paper towel to absorb moisture and ensure adequate air circulation.

Q My supermarket is selling chicken broth in 32-ounce packages--similar to juice-box containers. The price of the soup is very reasonable, but is it a good idea to buy such a large container if I won't be using it all at one time?

a Aseptic packaging (as it's called) extends a product's shelf life by months or even years. Once opened, though, the broth will stay fresh for only 14 days in the refrigerator. If you're not going to be able to use the 4 cups of broth within that time, freeze the remainder to use at a later date. Quick tip: Purchase an ice-cube tray to be used only for chicken broth (you won't want to use the tray for making ice cubes because they'll absorb the broth flavor). Once they're frozen, place the cubes in a plastic bag or container. When I'm pressed for time, such as on a busy weeknight, I just pop out a cube and make a quick pan sauce.

--SUSAN WESTMORELAND

If life hands you lemons... TRY THESE
Strips of citrus make elegant cake decorations. Of the 12 strippers we tested, the Citrus Stripper, $6 (1), was our favorite--it cuts easily and gives a neat length of rind without any bitter white pith. Sold at Williams-Sonoma. Also available by catalog (800-541-2233) or at www.williamssonoma.com.

When you want finely grated lemon peel to add to a batter or dough, the best option is the Microplane Fine Grater, $16.50 (2), also from Williams-Sonoma. With barely any effort, it produces a cloud of zest so fine it melts away-leaving only its tantalizing flavor and aroma in the finished cake or cookies.

A zester is a handy way to peel curls of lemon rind for garnishes and to add punch to salad dressings, Asian soups, and beverages. Look for a model that won't bend when pulled firmly against the fruit's skin. Our recommendation: the stainless-steel Chantal Zester, $12.99 (3), with a comfortable curved handle; sold at specialty stores.

Fresh juice, anyone? The plastic Oxo Good Grips Citrus Juicer, $11.99 (4), is perfect when you need to juice just a small amount of lemon. It sits above a 1-cup measure so you can tell how much you've squeezed. (The reamer reverses to a larger size for oranges.) Available in housewares stores.

But if you plan to juice regularly and in larger quantities, the new electric Philips Juicer, $59.99 (5), can do the job quietly and exceptionally well. It handles anything from small lemons to mammoth grapefruits. Available at Target stores; for information, visit www.target.com.

fresh uses FOR LEMONS
More than just another tasty ingredient, lemons do double duty cleaning and freshening your home--and you.

Neutralize the odors of fish or onions on your hands by rubbing them with slices of lemon.

Deodorize the garbage disposal with leftover lemon peels. Simply drop in, turn on disposal, and flush with water.

Polish unlacquered brass and copper. Sprinkle a little salt on the cut side of half a lemon and rub it on the tarnished item. Rinse, and dry with a soft cloth.

Clean the microwave with this tip from Heloise's new book, In the Kitchen with Heloise (Perigree): Using a microwave-safe bowl, stir 2 tablespoons of lemon juice into a cup of water. Let the mixture boil in the microwave for 5 minutes, then wipe off the condensed steam.

Bleach tomato stains from plastic storage containers. In the Kitchen with Heloise recommends rubbing the cut side of a lemon over the stained areas of the container; leave the container in the sun for a few hours for extra lightening.

Remove rust stains from washable fabric by applying lemon juice and salt to the fabric and placing it in the sun. Keep the stained area moist with lemon juice until the spot disappears. Brush away dried salt, and wash as the label directs.

easy as pie LEMON MERINGUE
When lemon meringue pie is done right, it's a slice of heaven. Here are our secrets.

PASTRY
For the flakiest crust, use butter or margarine right from the refrigerator.
To prevent sticking when rolling out the dough, flour the surface well, work quickly, and turn dough after each roll.
Gently ease dough into the pie plate. If you stretch it too much, it will shrink and crack while baking.
Let crust cool completely before adding the lemon filling.
LEMON FILLING
Thoroughly blend the cold water into the cornstarch mixture to prevent lumps.
Occasionally stir the cornstarch and water mixture while it comes to a boil, making sure to scrape the pan's interior edges so the mixture doesn't burn. (As it reaches a boil, it will thicken considerably--don't panic!)
Cold eggs will curdle (scramble) if added directly to a hot mixture; to avoid this, first stir a small amount of boiled cornstarch mixture into the yolks, then add them slowly to the remaining hot cornstarch mixture, stirring rapidly as an added precaution.
The egg-yolk mixture must be heated to a gentle boil for the filling to thicken properly. Don't worry about curdling the yolks; at this point, the cornstarch will prevent it.
MERINGUE
Separate the eggs straight from the refrigerator; the yolks are less likely to break when cold.
Even a trace of yolk in the whites will make it difficult, if not impossible, to beat the egg whites to full volume. Use 3 bowls to separate eggs: Crack an egg and let the white drip into the first small bowl. Drop yolk into another small bowl, then transfer the white into your large mixing bowl. That way, if a yolk breaks while cracking an egg, you can set it aside to use another day, rather than running the risk of "infecting" the whole batch of whites.
Let the egg whites come to room temperature before beating--you'll get more volume in less time. Just remember not to leave them out longer than 2 hours, for food safety reasons.
Bowls and beaters must be clean and dry. Use a copper, glass, ceramic, or metal bowl. Plastic is hard to clean and there may be traces of oil on the surface.
Beat the egg whites just until stiff peaks form when the beaters are lifted (if you overbeat them, they'll lose their stability). Make sure the sugar is completely blended. Test by rubbing a small amount of beaten whites between 2 fingers. You shouldn't feet any granules of sugar.
The beaten whites must be spread on the warm lemon filling in order to fully cook the meringue and prevent it from becoming watery, or "weeping." Also, spread the meringue completely to the perimeter of the filling (it should touch the crust all around); otherwise, it may shrink while baking and weep as it cools, causing a watery layer to form between the meringue and lemon filling.
Beware of overcooking; it will cause "beading" (little spots of sugary moisture) to appear on the meringue.

Source: Good Housekeeping, Mar2001, Vol. 232 Issue 3, p150, 10p

Treat fit for Canada Day

2006-06-17T10:44:00.000-05:00

This no-fuss trifle has the great flavour of lemon meringue pie. We've sandwiched a light lemony cream between heaps of fresh fruit and crisp, sugary meringue. It's a treat perfect for a Canada Day picnic.

Lemon Meringue Trifle

You can use homemade meringues or a 5-ounce (150-gram) package. If using the latter, assemble no more than 2 hours in advance. They tend to melt faster.

19 oz (540 mL) can lemon pie filling
500 mL whipping cream
Zest of 1 large lemon

6 kiwis, peeled, sliced into rounds
2 cups fresh strawberries, quartered, or blueberries
12 meringues, about 21/2 inches
Spoon pie filling into large bowl.

Pour whipping cream into another large bowl. Finely grate zest from lemon into whipping cream. Using electric mixer, whip cream until stiff peaks form. Stir half of cream into lemon filling. Using large spatula, fold remaining cream into lemon mixture just until no white streaks remain. Refrigerate.

Reserve about 8 kiwi slices, 1/4 cup strawberries or blueberries and 2 meringues.

Place 2 meringues in bottom of a slightly rounded glass bowl or trifle bowl that holds 12 cups. Spoon third of lemon cream over meringues, then smooth surface. Layer with third of remaining fruit. Top with 4 meringues, half of remaining lemon cream and half of remaining fruit. Repeat layering, thinly covering meringues with remaining lemon cream. Scatter remaining fruit over cream. Coarsely crumble reserved meringues over top. Sprinkle with reserved fruit.

Refrigerate, covered, at least 1 hour but no more than 4 hours.

Per serving: 2.1 g protein, 0.2 mg iron, 16.1 g fat, 37 mg calcium, 40.2 g carbohydrates, 1.5 g fibre, 120 mg sodium, 305 calories.

Makes 12 servings.

Weekend Chef runs Saturdays. It features big batch recipes for making ahead, freezing or entertaining. Monda Rosenberg is the food editor of Chatelaine magazine, which triple-tests its recipes.

Source: Toronto Star (Canada), Jun 29, 2002

Hush Puppies; Pumpkin Ice Cream; Shaker Lemon Pie; Benne Wafers

2006-06-17T10:43:00.000-05:00

By Linda Cicero

Q. I saw a cooking school teacher make hush puppies and they looked good to serve with fish. How do you make them? - Helen, Eau Claire, Wis.

A. There are lots of ways to make hush puppies - sometimes they include corn and/or chopped bell pepper, sometimes they're dusted with confectioners' sugar. This is a basic recipe that never fails, and you can add your own touches.

Hush Puppies 1 3/4 cups cornmeal 1/4 cup all-purpose flour 1/2 teaspoon baking soda 1 teaspoon baking powder 1 teaspoon salt 1/4 teaspoon black or cayenne pepper 3 tablespoons finely chopped onion 1 cup buttermilk 1 egg, beaten Vegetable oil for fryingStir together the cornmeal, flour, baking soda, baking powder, salt and pepper. Add the onion, then the buttermilk. Add the egg and mix well. Let stand while you heat vegetable oil, about 2 inches deep in a heavy skillet, to about 350 degrees. Form batter into log shapes or drop batter by rounded tablespoonfuls into hot oil; fry until golden brown, turning once. Drain on paper towels. Makes about 20.

Per serving (without oil for frying): 32 calories, 1 gram protein, 6 grams carbohydrate, 0.5 gram fat (0.2 gram saturated), 15 percent calories as fat, 0.8 gram fiber, 11 milligrams cholesterol, 161 milligrams sodium.

Q. I have lost my mother's recipe for pumpkin ice cream and I hope that you can help me. As I remember, you made a custard with the pumpkin, eggs and spices and folded that into whipping cream. - Ardel Price, via e-mail A. This recipe avoids using raw eggs and still makes a wonderful ice cream. If you like, add 1/8 teaspoon ground cloves with the other spices, or substitute pumpkin pie spice. Evaporated milk can be substituted for the half-and-half.

Pumpkin Ice Cream 2 cups heavy cream 2/3 cup half and half 3/4 cup sugar 1 cup canned pumpkin 1 teaspoon nutmeg 1 teaspoon cinnamon Whisk the cream and half and half together. Beat in the sugar until no crystals remain. Pour about 1 cup of the mixture into a bowl, add the pumpkin, nutmeg and cinnamon and stir until well blended. Add the remaining cream mixture. Pour into ice cream maker and freeze according to manufacturer's directions. Makes 1 quart.

Per 1/2-cup serving: 312 calories, 2 grams protein, 23 grams carbohydrate, 25 grams fat (15 grams saturated), 69 percent calories as fat, 0.6 gram fiber, 89 milligrams cholesterol, 32 milligrams sodium.

Q. Years ago I enjoyed an unusual dessert called Illinois Lemon Pie. All I remember is that entire lemons were thinly sliced and covered with sugar. I think it was a two-crust pie. Can you find this recipe? - Barbara Nova,Alhambra, Calif.

A. Martha Stewart calls this Shaker Lemon Pie in her "Pies and Tarts" (Clarkson Potter, $18.95). The first time I made it I was dubious, fearing it would be too sour, but it is wonderful. The secret is to slice the lemons see-through thin - otherwise thepeels will be too tough. Stewart suggests using a meat slicer, but since few of us have one, you simply have to be patient and use a very sharp knife. (I was able to cut 1 large lemon into 40 slices.) If you don't want to make such a large pie, cut the ingredients in half and use an 8-inch pan.

Shaker Lemon Pie 4 large lemons 4 cups sugar Dough for 11-inch double crust pie 9 eggs, well beaten 2 egg whites, beaten Wash 2 unpeeled lemons and cut into paper-thin slices. Remove the peel and pith of the 2 remaining lemons; slice the flesh very, very thinly and put it with the other slices in a large mixing bowl. Add the sugar and toss well to coat. Cover the bowl with plastic wrap and let the mixture rest overnight, stirring occasionally. This takes the bitterness from the rind.

The next day, preheat the oven to 450 degrees. Press one circle of pastry into an 11-inch pie plate and chill.

Add the beaten eggs to the sugar-coated lemon slices and mix well. Turn the mixture into the prepared pie shell, neatly arranging some of the lemon slices on top. Cut long, even slashes 1 inch apart in the other pastry round and cover the filling with it. Crimp the edges of the pie to seal. Brush the pastry top and edges with the beaten egg whites. Bake for 15 minutes. Reduce the oven temperature to 375 degrees and continue baking for 30 minutes, or until the crust is golden brown and shiny. Let cool on a rack before serving. Makes 12 servings.

Per serving: 456 calories, 8 grams protein, 82 grams carbohydrate, 14 grams fat (4 grams saturated), 26 percent calories as fat, 1.1 gram fiber, 160 milligrams cholesterol, 241 milligrams sodium.

Q. My sister Rose has been looking for a cookie recipe called Sesame Thins. They are the best, but we cannot find the recipe. Please help. - Sadie Davis, Nazareth, Pa.

A. In the South we call these Benne Wafers. This recipe calls for removing the cookies from baking sheets while still warm and wrapping them around a greased wooden spoon handle to form a log shape. I found this tedious (you can only bake a few cookies at a time because they harden quickly), and now simply bake them as wafers. They are, indeed, the best. One hint: You pay a premium for the sesame seeds in little jars at the supermarket; buy them in bulk at a natural foods store.

Benne Wafers 1/2 cup butter 1/2 cup dark corn syrup 1/4 cup firmly packed dark brown sugar 3/4 teaspoon vanilla 3/4 cup all-purpose flour 1/8 teaspoon salt 1/2 cup sesame seeds, lightly toasted Preheat oven to 375 degrees. Melt the butter in a medium saucepan over medium heat. Stir in the the corn syrup, sugar and vanilla; cook until sugar has dissolved. Add flour and salt; stir to blend well. Bring to a boil, stirring constantly. Remove pan from heat and place in a large pan of hot water.

Stir in sesame seeds. Drop batter by rounded teaspoonfuls onto well greased cookie sheets, leaving 2 inches between wafers. Bake 5 minutes. Remove from oven and let stand 1 minute before removing wafers to a wire rack. Store in airtight containers. Makes3 dozen wafers.

Per wafer: 62 calories, 1 gram protein, 7 grams carbohydrate, 4 grams fat (2 grams saturated), 50 percent calories as fat, 0.4 gram fiber, 7 milligrams cholesterol, 37 milligrams sodium.

SLEUTH'S CORNER Q. Some time back I had a recipe for sweet and sour cabbage soup using sauerkraut as the main ingredient, but I've lost it. Can anyone help? - S. Yedlin, Coconut Creek.

Q. A number of years ago I lost a recipe that I cherished. It consists of navel oranges split in half. The segments were removed, marinated in sugar and grenadine, then returned to the shell, topped with meringue and broiled. Does anyone have this recipe? - Anita S. Gussoff, Bay Harbor Island.

Send letters to Linda Cicero c/o Food, 1 Herald Plaza, Miami, FL 33132 or via e-mail to foodherald.com.

Source: Miami Herald, The (FL), Mon Apr 24 16:43:16 2000

Join pineapple brigade

2006-06-17T10:39:00.000-05:00

Recently, a reader asked how to make two old-time desserts that are probably among the most requested and most traded recipes around. There were a goodly number of responses, most of them exactly alike.

So here they are again, updated a bit for efficiency. Clip 'em. Save 'em. Don't lose 'em. Because this is last call for Pineapple Dessert and Impossible Lemon Pie.

Pineapple Dessert

Reader Shirley MacLeod is typical of many cooks, in that she copied the recipe for this easy, satisfying sweet off a package of Christie's Vanilla Wafers and has kept it for umpteen years. I actually used a box of Nilla brand cookies, and pressed a food processor and electric mixer into service. If you want to go it unplugged, crush the cookies with a rolling pin and use well-beaten eggs. Sliced almonds were my choice to complement the pineapple. Note: Nutritionists do not approve of raw eggs.

2 lb (250 g) vanilla wafer cookies, crushed fine
tbsp melted butter + 1/2 cup butter at room temperature
cup icing sugar
eggs
4 cup chopped nuts
cup crushed pineapple, well drained
cup whipping cream
Grease and flour 9-by-12-inch baking pan.

In bowl, mix cookie crumbs and melted butter with fork until well blended. Press half the mixture into bottom of prepared pan.

With electric mixer, blend 1/2 cup butter with icing sugar until creamy. Blend in eggs. Spread over crust in pan. Add layer of nuts, then layer of pineapple. Whip cream to firm peaks; spread over pineapple. Cover with remaining cookie crumbs and pat gently. Cover and refrigerate 24 hours.

Makes 8 to 10 servings.

Impossible Lemon Pie

This crustless pie offers a burst of lemon flavour, but has a somewhat glutinous texture. It is best refrigerated overnight. I used unsweetened shredded coconut instead of flaked; the amount could be reduced. I used Shirriff Tea-Bisk brand and 2 per cent milk. You can substitute margarine for the butter.

cup milk
2 cup lemon juice
tbsp grated lemon zest
eggs
4 cup melted butter
4 cup granulated sugar
2 cup packaged biscuit mix
cup flaked coconut
Preheat oven to 350F. Grease 10-inch pie plate.

In blender, briefly mix milk, lemon juice, zest, eggs and butter. Add sugar and biscuit mix. Blend until smooth, about 2 minutes. Pour into prepared pie plate. Sprinkle evenly with coconut.

Bake 35 to 40 minutes, until tester inserted in centre comes out clean and coconut starts to brown. Cool.

Makes 8 servings.

"I am looking for a recipe for large, moist banana muffins like the ones you get at coffee houses. I have tried simply using larger muffin tins, but they just don't rise enough. What is the secret?"

"Many years ago, my mother and I used to go to a bakery called Brighton's at Danforth and Main. I loved their Empire Cookies. They were soft, shortbread-style cookies with raspberry jam in the middle and almond flavoured icing on top. Has anybody got a recipe?"

"Molasses cookies were a local treat when I lived on Cape Breton Island. Does anyone know how to make them?"

"Do you have a recipe for an old-time molasses cake?"

"Can you find the delicious recipe for lentil soup that was printed on the back of a Gouda's green lentils package?"

Source: Toronto Star (Canada), Oct 01, 2003

Chocolate drop cookies with mocha frosting

2006-06-17T10:30:00.000-05:00

1/2 c. shortening
1 c. brown sugar
1 egg
1 tsp. vanilla
2 sq. semi sweet chocolate, melted
1 2/3 c. flour
1/2 tsp. salt
1/2 tsp. soda
1/2 c. milk
1/2 c. nuts

MOCHA CHOCOLATE FROSTING:

6 tbsp. cocoa
6 tbsp. hot coffee
6 tbsp. butter
1 tsp. vanilla
3 c. confectioners sugar

Cream shortening and sugar. Add egg, vanilla and melted chocolate. Add dry ingredients alternately with milk. Drop on greased cookie sheet. Bake at 350 degrees for 10 to 12 minutes.
Combine ingredients for frosting, beating well. Frost cooled cookies.

Chocolate cake with mocha frosting

2006-06-17T10:28:00.000-05:00

1/2 c. cocoa
1/2 c. water
1 c. light brown sugar
1/2 c. Crisco
1 c. light brown sugar
2 eggs
1 tsp. baking powder
1 c. sour milk or buttermilk
1 tsp. vanilla
1 tsp. salt
2 c. flour
1 tsp. baking soda

Cocoa Mixture: Heat together cocoa, water and light brown sugar until smooth, then cool. Blend Crisco, light brown sugar, vanilla, salt and eggs. Add cooled cocoa mixture. Beat thoroughly. Add sift dry ingredients and milk alternately. Pour into 2 (9") layer pans (greased). Bake at 350 degrees for 35 minutes.

MOCHA FROSTING:

1/2 c. Crisco
2 tsp. powdered coffee
1/4 tsp. salt
1 tsp. vanilla
4 c. powdered sugar
1 egg
1/3 c. milk
1/2 c. cocoa

Blend shortening, egg, cocoa, coffee and salt. Add sugar alternately with milk and vanilla. Beat until smooth. If frosting it too thick to spread easily, beat in 1/2 teaspoon milk at a time until spreadable.

Booze cake & mocha frosting

2006-06-17T10:27:00.000-05:00

1/2 c. shortening
1 1/2 c. sugar
3 eggs
5 tbsp. chocolate
2/3 c. milk
2 c. cake flour
2 tsp. baking powder
1 tsp. salt
1 tsp. cinnamon
2 tsp. vanilla

Cream together 1/2 cup shortening and 1 1/2 cups sugar. Add 3 eggs, one at a time and beat well, 5 tablespoons chocolate, 2/3 cup milk. Add alternately with flour mixture. Sift 2 cups cake flour, 2 teaspoons baking powder and 1 teaspoon salt, 1 teaspoon cinnamon and 2 teaspoons vanilla.

FILLING BETWEEN LAYERS:

1 1/2 c. milk
2 egg yolks
6 tbsp. sugar
1 tbsp. cornstarch
1 tsp. vanilla

Cooked together. Add beaten egg whites after taking from stove. Add 1 cup walnuts.

MOCHA FROSTING:

3 c. powdered sugar
Shortening size of lg. egg
1 egg
1 tbsp. chocolate
Pinch of salt

Beat all together. Add enough hot coffee to make spread.

Chocolate mocha frosting:

2006-06-17T10:25:00.000-05:00

1/2 c. cream
4 oz. semi-sweet chocolate
1 stick butter
2 tbsp. instant coffee granules
1 tbsp. vanilla extract
1/3 c. orange liqueur (Grand Marnier)
3-3 1/2 c. confectioners sugar

Melt the chocolate with the cream in a small pot over low heat. Add the instant coffee and stir to dissolve the coffee. Set aside to cool.
Cream the butter and add 1 cup of sugar. Then add the chocolate mixture, vanilla extract and orange liqueur. Add the rest of the sugar. Beat it vigorously until it is of a spreading consistency.

Orange cake with chocolate mocha frosting

2006-06-17T10:23:00.000-05:00

2 c. all-purpose flour
1 1/2 tsp. baking powder
1 tsp. baking soda
1 orange, grated and juiced
1/4 tsp. salt
1/2 c. milk
1 stick butter, softened
1 c. sugar
3 whole eggs
One 9-inch springform pan (buttered and floured)

Stir together the flour, baking powder, baking soda and salt in a bowl and set aside. Grate the orange and squeeze the orange juice. Add to the milk in a cup.
In a mixing bowl, cream the butter and add the sugar gradually. Add the eggs one at a time, mixing well after each addition. Add half of the dry ingredients and orange-milk mixture. Mix well and then add the other half of the rest of the ingredients.

Pour into the prepared springform pan. Bake at 375 degrees for 35 minutes or until a toothpick inserted into the center of the cake comes out clean.

Chocolate sour cream cake with light chocolate frosting

2006-06-17T09:51:00.000-05:00

By Charlotte Balcomb Lane

Chocolate cake is an indulgence that most people shy away from when they are watching their weight. But with this mouth-watering recipe for Chocolate Sour Cream Cake with Light Chocolate Frosting you can have your cake and eat it, too. This recipe lacks nothing, except fat. It has rich chocolate flavor and luscious chocolate frosting.

And the best news is that a serving has about 340 calories and 9 grams of fat. This is an exceptional indulgence for a comparatively minor amount of fat and calories.

This Chocolate Sour Cream Cake is also a "good keeper," meaning it will stay fresh and moist covered and under refrigeration for about a week.

For a lavishly frosted cake, double the recipe for the Light Chocolate Frosting. For a different flavor, omit the instant coffee powder and substitute one or two tablespoons of orange liqueur for some of the skim milk.

Chocolate Sour Cream Cake 2 { cups all-purpose unbleached flour plus 1 teaspoon for dusting pans 1 cup granulated sugar \ cup cocoa 1 teaspoon baking soda { teaspoon baking powder { teaspoon salt 1/3 cup canola oil 1 cup skim milk 2 egg whites from largeeggs 1 whole large egg 1 teaspoon cider vinegar 1 teaspoon vanilla extract { cup nonfat sour cream Heat the oven to 350 degrees. Coat two 9-inch nonstick cake pans with nonstick cooking spray. Dust the bottoms with the extra 1 teaspoon of flour. Set aside.

In the bowl of an electric mixer, combine the remaining flour, cocoa, sugar, baking soda, baking powder and salt. Stir to mix well.

Pour the oil into a measuring cup. In a second measuring cup, combine the milk, egg whites, whole egg, vinegar and vanilla. Measure the nonfat sour cream separately. With the mixer on low speed, beat in the canola oil first. Then add the milk and egg mixture all at once. Beat for 1 minute. Add the nonfat sour cream and beat on high speed for 1 minute or until the mixture is smooth. Divide the batter between pans.

Bake for 20 to 25 minutes, or until the cakes are firm to the touch. Cool 20 minutes on a rack. Remove from pans and cool completely on a rack. While the cakes are cooling, make the Light Chocolate Frosting.

Makes 2 cakes or 12 servings Nutritional information per serving: Calories, 236; fat, 6.8 grams (26 percent of calories from fat); protein, 4.9 grams; carbohydrate, 38 grams; dietary fiber, 0.8 gram; cholesterol, 18 milligrams; sodium, 240 milligrams.

Light Chocolate Frosting 2 tablespoons butter, softened 7 tablespoons cocoa { teaspoon instant coffee powder (optional) 5 tablespoons skim milk, divided 2 cups powdered sugar, divided In the bowl of an electric mixer, beat the butter until soft. On low speed, beat in the cocoa, half the powdered sugar and optional coffee powder. Beat until fluffy. Add half the milk and beat until fluffy. Add the remaining sugar gradually, beating. Beat in the remaining milk. Beat until the mixture is smooth and of spreading consistency.

Note: For a different flavor substitute 1 or 2 tablespoons of orange liqueur or other liqueur for the skim milk.

Makes 12 servings.

Nutritional information per serving: Calories, 103; fat, 2.2 grams (18 percent of calories from fat); protein, 0.8 gram; carbohydrate, 22 milligrams; dietary fiber, 0 gram; cholesterol, 5 milligrams; sodium, 25 milligrams.

Nutritional information per serving for cake and frosting: Calories, 339; fat, 9 grams; protein, 5.7 grams; carbohydrate, 62 grams; dietary fiber, 0.8 gram; cholesterol, 23 milligrams; sodium, 264 milligrams.

(Charlotte Balcomb Lane is the author of two cookbooks. If you have a recipe you would like streamlined to contain less fat and fewer calories, send a self-addressed stamped envelope to Lane at 78 Kiva Place, Sandia Park, NM 87047. Please include a self-addressed, stamped envelope and the name of your newspaper. You may also send recipes by email to eatlofat(AT)msn.com.)

Source: Knight Ridder Tribune Washington Bureau (DC), Mon May 22 06:32:58 2000

Lighter rocky road brownies

2006-06-17T09:49:00.000-05:00

Q. I have enjoyed Rocky Road brownies from a bakery near my house. They are really rich and totally wonderful. Could you make up a version I can make at home?

A. Rocky Road brownies, eh? It doesn't get much better than that. I think I can help you out.

I started with a German chocolate cake mix and adjusted the added ingredients to make a brownie consistency (trust me, this really works!).

I added 3 tablespoons canola oil to the mix instead of { cup of oil. I cut out all the eggs (this brownie recipe doesn't need them.) And I added some chocolate syrup and evaporated skim milk to make up for the lost oil.

For the marshmallow fudge frosting, I used a chocolate frosting recipe that calls for cocoa. I decreased the powdered sugar by a third (so it wouldn't be too sweet-considering the 2 cups of miniature marshmallows also being added), I used 3 tablespoons of butter instead of a stick and substituted a little evaporated skim milk and chocolate syrup for the missing butter. This made for a very spreadable frosting, even after adding the marshmallows to it.

Get ready, because at the very least, this will be a new family favorite, pleasing kids and die-hard chocolate addicts alike.

Rocky Road Brownies

Makes 24 brownies

For the brownies:

Canola cooking spray

box (18 \ ounce) German chocolate cake mix (I used Betty Crocker Super Moist)
tablespoons canola oil
\ cup chocolate syrup

2/3 cup evaporated skimmed or low-fat milk (not sweetened condensed)

} cup chopped walnuts

For frosting:

2 tablespoons butter, softened
3 tablespoons chocolate syrup
2/3 cup cocoa
1 teaspoon vanilla extract
2 cups powdered sugar
\ cup evaporated skimmed or low-fat milk

2 cups miniature marshmallows
1. Preheat oven to 350-degrees. Line a 9-by-13-by-2-inch baking pan with a sheet of foil (wrap excess up and around the outer edges of the pan). Coat bottom and sides of foil-lined pan with canola cooking spray.
2. Combine cake mix, oil, \ cup chocolate syrup and 2/3 cup evaporated milk to mixing bowl and beat on medium-low speed for 1 minute. Scrape sides and stir in nuts.
3. Spread batter evenly in prepared pan. Bake in center of oven for 18-22 minutes or until center holds its shape but is still moist and slightly fudgy (test the center with a fork to be sure-do not overcook).
4. Remove from oven and begin to make frosting. Combine butter, 3 tablespoons chocolate syrup, cocoa and vanilla in a small mixing bowl and beat on low until well-blended. Add powdered sugar and \ cup of milk and beat on low until smooth. Stir in the marshmallows and spread evenly on slightly warm brownies. Let cool. Cut into 24 squares and enjoy!
Per serving: 192 calories, 3.5 g protein, 32.5 g carbohydrate, 6 g fat, 1.5 g saturated fat, 3 mg cholesterol, 1 g fiber, 180 mg sodium. Calories from fat: 28 percent.

Original recipe contained 290 calories, 15 grams fat and 5 grams saturated fat per serving.

Source: Contra Costa Times (Walnut Creek, CA), Dec 11, 2000

Haunting Halloween treats

2006-06-17T09:47:00.000-05:00

These are great spooky endings for Halloween parties or snacks to send to school Halloween parties. You don't have to be Martha to do these.

Spiderweb Cupcakes

515-g package devil's food cake mix
3 eggs
1/2 cup vegetable oil
11/3 cups water
450-g container chocolate frosting
450-g container vanilla frosting
Follow directions on cake package, using eggs, oil and water, for cupcake preparation as well as baking times.

Cool cupcakes, then generously spread each with 1 to 2 tablespoons chocolate frosting.

Heat vanilla frosting in microwave on high just until it starts to liquefy, 20 to 30 seconds. Stir until smooth.

For spiderweb decoration, work with 3 cupcakes at a time. From tip of a pointed spoon, drizzle small circle of frosting in centre of cupcake, then 2 larger ones around it, leaving 1/4-inch space between each circle.

Using a toothpick, start in centre of cupcake and drag it toward edge. Repeat in a circular pattern until spiderweb is complete.

If frosting stiffens and is difficult to drizzle, reheat in microwave.

Makes 20 cupcakes.

Per cupcake: 2.7 g protein, 1.6 mg iron, 16.0 g fat, 44.0 mg calcium, 40.3 g carbohydrates, 264.0 mg sodium, 307.0 calories.

Quickies run Monday and Thursday. Monda Rosenberg is the food editor of Chatelaine magazine, which triple-tests its recipes. If you wish to order Chatelaine Wonder Foods: 100 Easy Recipes For Nutritional Power Foods, call Starphone at 416-350-3000, category 3455.

Source: Toronto Star (Canada), Oct 31, 2002

Recipes

2006-06-17T09:45:00.000-05:00

By Jonelle Weaver

Parmesan Puffs (Makes 32)

½ cup mayonnaise
¼ cup minced onion
2 tbsp grated Parmesan cheese
8 slices firm white bread, crusts
removed, lightly toasted, quartered
Chopped green scallions for garnish

Heat broiler. In a small bowl combine mayonnaise, onion and cheese. Divide mixture evenly over bread slices. Place on broiler pan and broil until golden and bubbly, about 30–45 seconds. Garnish with scallions, if desired. Serve warm.

Shrimp Cocktail with Red and Green Dipping Sauces (Serves 8)
32 large shrimp (about 2 lb.)
5 black peppercorns
1 small lemon, quartered
1 bay leaf
¾ cup ketchup
¼ cup fresh orange juice
3 tbsp bottled horseradish, drained
2 tbsp fresh lemon juice, divided
¼ tsp orange zest
¼ tsp Tabasco sauce
½ cup mayonnaise
½ cup sour cream
¼ cup chopped scallions
2 tbsp chopped fresh chives
2 tbsp chopped flat-leaf parsley
2 tsp chopped fresh tarragon
1 tbsp anchovy paste or
3 flat anchovy fillets, minced
⅛ tsp pepper
Lemon wedges for garnish

Shell and devein shrimp, leaving tails intact. Bring 8 cups water, peppercorns, lemon and bay leaf to a boil in a large saucepan. Add shrimp; reduce heat and simmer uncovered, 2–4 min. or until shrimp are cooked through. With slotted spoon remove shrimp and plunge into ice water to stop cooking. Drain well and refrigerate until ready to use.

In a small bowl combine ketchup, orange juice, horseradish, 1 tbsp lemon juice, orange zest and Tabasco sauce. Cover with plastic wrap and refrigerate until ready to use. In bowl of food processor place mayonnaise, sour cream, scallions, chives, parsley, tarragon, anchovies, 1 tbsp lemon juice and pepper. Process until smooth. Spoon into serving bowl; cover with plastic wrap and refrigerate until ready to use. To serve, arrange shrimp on platter or in bowl, and garnish with lemon wedges. Accompany with dips.

Boston Lettuce with Apples and Currants (Serves 8)
3 tbsp white wine vinegar
1 small shallot, minced
2 tbsp Dijon mustard
2 tbsp chopped flat-leaf parsley
⅔ cup virgin olive oil Salt and pepper to taste
3 heads Boston lettuce, cut into bite-size pieces
1 small Granny Smith apple, peeled, cored and sliced thin
1 small red onion, halved and thinly sliced
⅓ cup currants
3 tbsp toasted pine nuts

In a small bowl whisk together vinegar, shallot, mustard and parsley. Slowly whisk in olive oil until mixture has thickened slightly. Season with salt and pepper. In a large bowl combine lettuce, apple, red onion, currants and pine nuts. Toss well with desired amount of dressing.

Braised Short Ribs (Serves 8)
8 lb. beef short ribs, trimmed of
excess fat
Salt and pepper to taste
2 onions, thinly sliced
4 medium carrots, peeled and cut
½″ thick
4 cloves garlic, chopped
1 can (15 oz.) crushed tomatoes
1 can (14 ½ oz.) beef broth
1 cup store-bought barbecue sauce
1 tbsp Dijon mustard
Chopped parsley for garnish

Heat oven to 350°F. Pat ribs dry and season both sides with salt and pepper. Heat a large Dutch oven over medium-high heat. Working in batches, brown the ribs on all sides, about 7 min. per batch. Remove ribs from Dutch oven and place in roasting pan. Top with onions, carrots and garlic. In a medium bowl combine tomatoes, broth, barbecue sauce and mustard; pour over ribs. Cover tightly with foil and bake for 1 ½ hours. With tongs, turn ribs and continue baking until meat is tender and falling away from the bone, about an additional 1 ½ hours. Remove the ribs and cover to keep warm. Skim off fat from the surface of the liquid. Garnish with parsley and serve with the sauce.

Soft Polenta (Serves 8)
1 ½ cups yellow cornmeal
1 ½ cups cold water
1 tsp salt
¼ cup chopped flat-leaf parsley
3 tbsp unsalted butter

In a medium saucepan bring 3 ½ cups water to a boil. In a medium bowl combine cornmeal, cold water and salt. Slowly pour cornmeal mixture into boiling water, stirring constantly. Cook until thickened, stirring frequently. Stir in parsley and butter. Cover; continue to cook over low heat for 5 min. Serve hot.

Sautéed Swiss Chard (Serves 8)
3 lb. swiss chard
½ tbsp unsalted butter
1 ½ tbsp olive oil
3 cloves garlic, thinly sliced
¼–½ tsp crushed red pepper flakes
Salt and pepper to taste

Separate leaves from stems of chard. Rinse, then cut stems into ½″ pieces. Rinse leaves in cold water (do not dry), and coarsely chop. Heat butter and oil in a large skillet over medium-low heat. Add garlic; cook until just lightly browned. Add stems and cook until tender, 3–4 min. Stir in chopped leaves and red pepper flakes. Partially cover skillet and cook until tender, 2–3 min. Season with salt and pepper. Serve hot.

Red Velvet Cake with Chocolate Frosting (Serves 8–10)
2 ½ cups cake flour (not self-rising)
¼ cup cocoa
½ tsp salt
3 cups sugar, divided
½ cup vegetable oil
2 eggs
1 bottle (1 oz.) red food coloring
2 ½ tsp vanilla, divided
1 cup buttermilk
2 tsp white vinegar
1 tsp baking soda
2 egg whites
¼ cup cold water
1 tbsp light corn syrup
2oz. (2 squares) unsweetened
chocolate, melted and cooled

Heat oven to 350°F. Grease and flour two 9″ cake pans. In a medium bowl combine cake flour, cocoa and salt; set aside. With electric beater on medium, beat together 1 ½ cups sugar and vegetable oil. Beat in eggs, one at a time. Add food coloring and 1 tsp vanilla. Alternately beat in flour mixture and buttermilk, beginning and ending with flour mixture. In a small bowl stir together vinegar and baking soda; beat into batter. Evenly divide batter into pans. Bake 28–32 min., or until wooden pick inserted into center comes out clean. Cool pans on wire racks 10 min. Carefully invert cakes onto racks; cool to room temperature.

To make frosting: In top of double boiler over simmering water, beat on low speed 1 ½ cups sugar, egg whites, cold water and corn syrup. Beat until mixture peaks stiffly, about 7 min., beginning on low speed, then to medium, then high. Add remaining vanilla and beat until frosting is spreadable. With rubber spatula, stir in melted chocolate; frost with metal spatula. Refrigerate until ready to serve.

Chocolate Martinis (Serves 8)
3 cups vanilla-flavored vodka
1 ½ cups chocolate-flavored liqueur
½ cup coffee-flavored liqueur
½ cup half-and-half
Stick or ground cinnamon for garnish

In a large pitcher half filled with ice, stir together first four ingredients. Strain into cocktail glasses (with sugared rims if desired). Garnish with cinnamon.

Copyright © Time Inc., 2002.

Sweet relief

2006-06-17T09:25:00.000-05:00

By Gale Gand

You deserve it because of all you do: special, easy-to-make desserts just for you.

I know you're busy. Me, too. In my case, it's three kids, a husband, a restaurant, a Food Network show, and several book projects. There's a constant river of meals to be cooked, beds to be made, phone calls to return, recipes to write, and diapers to be changed. So I think we both could use a little pampering time just for ourselves, in the form of special desserts that are easy to make. I've created these recipes to help me pause and savor my sweet life. Why not reward yourself for all you do, too?

Molten Flourless Chocolate Cake
Prep: 20 minutes

Cook: 10 minutes

Makes 6 servings

4 large eggs
½ pound (8 ounces) semisweet
chocolate
2 ounces (½ stick) unsalted butter
Cooking spray
Powdered sugar for decorating

Preheat oven to 425°.
Place a saucepan of water on high heat. Heat to a boil, then reduce to simmer.
In a mixing bowl, crack eggs and warm them over simmering water for 1 minute (hold bowl directly over the water, using a dish towel to protect your hands), whisking constantly.
Remove eggs from heat, and whisk for another minute until eggs are very fluffy. Meanwhile, put the chocolate and butter in a large, heatproof, stainless-steel or tempered-glass bowl; set it over the simmering water, making sure the water doesn't touch the bowl. Let the chocolate and butter melt; remove from heat. Let mixture cool slightly by stirring occasionally, about 5 minutes.
Once slightly cooled, fold the chocolate and butter into the whipped eggs until no more streaks show. Batter will deflate.
Spray 6 (4-ounce) ramekins or ovenproof dessert cups with nonstick cooking spray (or use foil cups, or even muffin tins). Fill them ¾ of the way full and place on a baking sheet.
Bake for 10-12 minutes, depending on how gooey you'd like the centers. Turn the cakes out onto dessert plates, and serve immediately with a sprinkle of powdered sugar (Serving size: One 4-ounce cake)
Calories 298 (63% from fat); Fat 22g (sat 13g, mono 7g, poly 1g); Cholesterol 161mg; Protein 6g; Carbohydrate 24g; Sugars 21g; Fiber 2g; Iron 2mg: Sodium 52mg; Calcium 32mg

It's still rich: But we cut calories by half and the fat by a third in this Molten Flourless Chocolate Cake, as compared with the ones in restaurants.

Prep: 10 minutes

Cook: 20 minutes

Makes 6 servings

6 reduced-fat vanilla wafers
½ pound (8-ounce) block 1/3-less-fat
cream cheese, at room
temperature
¼ cup sugar
1 large egg
1/8 teaspoon vanilla extract
1 1/2 teaspoons all-purpose flour
1/8 teaspoon salt
¼ cup raspberry jam

Preheat oven to 375°.
Line muffin tin with foil cupcake liners. Place 1 vanilla wafer (flat side down) in bottom of each liner.
With a mixer fitted with a whisk attachment, or with a hand mixer, whip cream cheese until light and fluffy. Add sugar and combine. Mix in egg and vanilla, then flour and salt. Divide the filling among the lined cups, filling each no more than ¼ cup. Bake for 20 minutes. Let cool to room temperature, or chill for up to 3 days.
When ready to serve, top with a spoonful of raspberry jam. Extra cheesecakes can be frozen for up to 2 weeks; defrost at room temperature. (Serving size: 1 cake)
Calories 181 (39% from fat); Fat 8g (sat 5g, mono 2g, poly 0g); Cholesterol 58mg; Protein 5g; Carbohydrate 22g; Sugars 17g; Fiber 0g; Iron 1mg; Sodium 181mg; Calcium 48mg

Madeleine Strawberry Shortcake

Prep: 20 minutes

Cook: 10 minutes

Chill: 30 minutes

Makes 6 servings

Strawberries:

1 pint hulled strawberries, cut
into large chunks
2 teaspoons sugar

Honey madeleines:

3 tablespoons butter
2 large eggs
6 tablespoons sugar
¾ cup all-purpose flour
½ teaspoon baking powder
1/8 teaspoon salt
1/8 teaspoon vanilla extract
1 teaspoon honey
Cooking spray
1 cup vanilla low-fat yogurt

Toss the berries with 2 teaspoons sugar. Cover and chill for 30 minutes to an hour (the berries and sugar will create a syrup).
Preheat oven to 375°.
To make the madeleines, melt the butter, and set aside to cool. Whip eggs and 6 tablespoons sugar with a mixer fitted with a whisk attachment until light and fluffy. In a separate bowl, combine flour, baking powder, and salt. Mixing at low speed, add flour mixture to the egg mixture until combined. Add vanilla extract, honey, and melted butter; mix well.
Lightly spray 12 (1-ounce) madeleine molds (mini muffin or mini Bundt pans work, too) with cooking spray. Spoon the batter evenly into the molds, about 1 tablespoon each.
Bake until firm and puffed in the middle, about 10 minutes. Immediately turn madeleines out of the pan (knock them on the counter to loosen), and keep warm. Or let them cool to room temperature, store in an airtight container, and serve later that day.
When the berries are ready, serve 2 madeleines per dessert plate alongside a spoonful of strawberries and a dollop of yogurt. (Serving size: 2 madeleines, about 1/3 cup strawberries, and 2 tablespoons yogurt)
Calories 223 (32% from fat); Fat 8g (sat 5g, mono 2g, poly 1g); Cholesterol 88mg; Protein 6g; Carbohydrate 32g; Sugars 20g; Fiber 1g; Iron 1mg; Sodium 135mg; Calcium 113mg

Source: Health, Mar2006, Vol. 20 Issue 2, p152, 3p

Everyday chocolate cake

2006-06-17T09:22:00.000-05:00

By Elizabeth A. Brown

With so many great chocolate cake recipes around, you would think it wouldn't be hard to find a recipe that fits your (and your family's) particular taste.

But for years, my family and I have gone through recipe after recipe. Some were too sweet, others too moist, or too dry, or too flat, or some just left too much sticking to the bottom of the pan.

(The children never complain about any freshly baked cake, and my husband, who doesn't particularly like chocolate, says I'm just too fussy.)

For Valentine's Day - the perfect occasion for chocolate anything - here is a recipe I can always count on.

I want the spongy texture of a bakery cake willing to slide out of the pan easily, consistent moistness throughout, and a treat good for several days (though baked goods made with butter are always best eaten the first day).

The recipe must call for simple ingredients that are always on hand. (For this reason, sour cream and buttermilk cakes, which create the best flavor, can't be counted on because I seldom have those ingredients and I find their results inconsistent.)

I want to frost my cake and eat it warm for two reasons: It tastes best then, like eating the world's best aroma, and anyway I promised the kids a cake and it's nearly bedtime. (Besides, they helped make it.)

And most important, the cake has to taste great.

This cake is baked in a well-greased, fluted, 12-cup bundt pan.

For frosting I want something quick, easy, and not too sweet. (Confectioner's sugar is just too sweet and starchy for my taste.)

Ganache - a rich, creamy, cooked chocolate filling and topping - fits the bill. It takes only a few minutes to prepare and hardens only slightly overnight.

Use the best chocolate you can find. NestlE semisweet chocolate chips work well, and for bittersweet chocolate, try Lindt, Valrhona, or Perugina.

Forget those instructions that demand that you "cool your cake before frosting." Glaze and eat this Valentine's Day cake while it's still warm.

Cakes warm-from-the-oven, oozing chocolate, are all the rage in fancy New York restaurants.

Is it any wonder?

Cut yourself a piece of cake; pour yourself a glass of cold milk, and go get another piece before it cools (or before it's gone!).

Valentine's Day Chocolate Cake
1/2 cup cocoa
1-1/2 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1-1/2 sticks butter, softened
1-1/4 cups sugar
3 large eggs, room temperature
1 tablespoon pure vanilla extract
1 cup milk

Preheat oven 350 degrees F.

Grease and flour a 12-cup bundt pan well. (Shortening works best.)

Put cocoa, flour, baking soda and salt in bowl and whisk well.

Set aside.

In a large bowl, beat butter with electric mixer on high until smooth; add sugar gradually. Beat until mixture is fluffy and nearly white, about 4 minutes.

Add eggs one at a time, beating well after each.

Add vanilla and milk alternately with dry ingredients.

Scrape bowl well, mix additional 30 seconds.

Pour into pan. Bake about 35 minutes, or until toothpick inserted in center comes out nearly clean. While cake is baking, start ganache (recipe below).

Let cake cool for about 15 minutes. Turn out of pan and let cool another five minutes, while you finish ganache. Drizzle a layer of ganache over top. Wait a few minutes and repeat.

Serve while still warm.

Decorate with your valentine in mind.

Chocolate Ganache Topping
Use good chocolate for this not-too-sweet topping. It's also excellent served hot over vanilla ice cream.

1/2 cup heavy cream
2 tablespoons butter
3 ounces semisweet chocolate chips
2 ounces bittersweet chocolate, in small pieces (If your prefer
a sweeter ganache use all semi-sweet chocolate.)

Melt the butter in the cream in a pan over low heat. Heat mixture until scalding (until small bubbles appear around the edge - don't boil.)

In a medium bowl, pour hot mixture over chocolate. Let stand for a few minutes.

Mix with wire whisk until smooth.

Drizzle half of the amount on top of warm cake slowly and let ganache drip down sides. Repeat, covering bare spots.

At this point cake is warm and ganache is gooey - the perfect time to have a slice.

For Valentine's Day, you can decorate the cake as you like: sprinkle confectioner's sugar through a sieve over the cake; dot with maraschino cherries, dried tart cherries, or heart-shaped candies and a single red rose; serve small bits of whipped cream on each piece.

Serve warm for best flavor.

Be certain to cover cake over night.

Source: Christian Science Monitor, 2/12/98, Vol. 90 Issue 54, p15, 1p

Everyday chocolate cake

2006-06-17T09:18:00.000-05:00

Serves 6. Prep 15min. Cook 40min. 150g dark, bitter chocolate. 125g butter. 3 eggs. 150g sugar. 150g self-raising flour, sifted. tsp vanilla extract

If chocolate cake is the best cake in the world (a given, surely), then which is the best chocolate cake in the world?

Is it the gooey flourless cake from Elizabeth David, made with melted chocolate butter, ground almonds and coffee? The River Cafe's ultra-rich Chocolate Nemesis, Delia's chocolate fudge cake or Nigella's Chocolate Cloud Cake?

All are utterly delightful, but they are all head-spinningly rich. There must also be room in life for a modest, everyday chocolate cake; one that doesn't use handfuls of chocolate and butter and doesn't require bucket-loads of cream to dilute its sweetness.

This is that cake: it is plain, smooth, moist and almost bread-like. Cut into slices and serve with poached fruits, or add strawberry jam and creme fraiche for chocolate "sandwiches". It may not be the world's richest chocolate cake, but it's a million times better than no chocolate cake at all.

METHOD

Heat the oven to 180C/ Gas 4. Lightly butter a 20 x 10cm loaf tin. Combine the chocolate with the butter in a heat-proof bowl over a pot of simmering water.
Stir until smooth then remove from the heat. Beat together the eggs and sugar until thick and creamy. Fold in the flour, vanilla extract and chocolate. Pour into the tin and bake for 40 minutes. Cool for 10 minutes, then turn out and leave to go cold.

Source: Times, The (United Kingdom), Apr 06, 2006

Nothing is better for Valentine's Day than rich, luscious, chocolate cake - well, almost nothing

2006-06-17T09:15:00.000-05:00

By Cathy Thomas

As a Valentine's Day treat, homemade chocolate cake stands in a class by itself. Unapologetic in its decadence, each seductive slice captures the spirit of celebration and love.

I'm not alone in my romance with chocolate cake. Many top bakers and cookbook authors agree. So I asked them to come up with their favorite chocolate cakes for Valentine's Day. Chocolate cakes on the easy side - rich and luscious, but designed for success without hours of preparation.

No one suggested a towering layer cake. There wasn't a whisper about whipping up fluffy frostings or complicated fillings. And forget fussy flourishes and pastry bags.

Each baker came up with a chocolate cake designed to condense as much rich chocolate flavor as possible into a simple, single-layer cake. But chocolate lust starts with the eyes, so they came up with suggestions on how to make them beautiful as well. Relax, there are no game plans here to send you to garnish purgatory.

Here are their favorites, along with some fond chocolate memories and quick tips for perfect cake-making: -Flo Braker, author of ``The Simple Art of Perfect Baking'' and ``Sweet Miniatures: The Art of Making Bite-Size Desserts'' ``Chocolate is a sexy topic,'' Flo Braker says. ``It has something to do with the way it melts all over your mouth. Mouthwise, a cracker stays where you put it, but chocolate spreads and reaches every portion of your tongue. With its fat content, it easily melts at body temperature. Cover a cake with a shiny chocolate glaze and it looks sexy.''

Like most bakers, Braker's love affair with chocolate and baking began at an early age. At 8, she wasn't content to follow the directions on her chemistry set. Rather than mixing the prescribed 1, 2 and 3, she preferred experimenting with 3, 4 and 6. It wasn't long before her zest for experimentation spilled over into her baking trials. A recipe's ingredients list was a mere suggestion.

Braker suggests substituting ground pecans for flour in her heart-shaped Candy-Box Cake. It's draped in a luxurious, shiny chocolate-butter glaze (yes, it's sexy) and studded with assorted chocolates. It looks like a box of chocolates.

``And if you don't like the candy-box look, garnish the cake with miniature red roses. Place the stems in straws and pierce them into the cake, placing them off center on the left side. And intersperse tiny strawberries between the roses, if you like.''

With her very busy schedule, juggling appearances on TV Food Network's ``Bakers Dozen'' series and writing a new all-chocolate baking book, she knows the shortcuts that don't sacrifice flavor or appearance.

``If you're really busy,'' Braker says, ``get the ingredients measured and ready to go the day before baking. Put them in little bowls or plates and cover with wax paper. Then, come in the next day and bake. Cool and invert the cake on cardboard. The cake can be frozen up to two weeks, but be sure to pour the glaze on with the cake at room temperature. And don't refrigerate the cake again. It will keep for two days left at room temperature. The glaze takes on a pretty patina and it stays really moist.

-Nick Malgieri, author of ``How To Bake,'' ``Nick Malgieri's Perfect Pastry'' and ``Great Italian Desserts'' ``Everybody loves chocolate cake,'' Nick Malgieri says. ``It merges two things that everybody loves - chocolate and cake. If you're going to go to the trouble of baking something at home, you want to make something that everybody likes.

``And most cake recipes are pretty straightforward; you don't need a lot of baking experience to be successful.''

True, but even the most straightforward recipes can occasionally lead to off-road procedural detours.``I've always liked chocolate cake,'' Malgieri confesses. ``One of the first ones I made, at about 10, was a marble cake. I frosted it before it cooled and it melted off and made a terrible mess all over the counter.''

A chocolate counter top`` Sounds like a luscious design trend.

But when melting chocolate is the goal, Malgieri prefers to heat water in the bottom of a double boiler then remove it from the heat and place the chocolate in a pan on top. He says that chocolate is best when it melts very slowly over indirect heat.

Malgieri's Valentine's suggestion is an incredibly rich Flourless Chocolate Mousse Cake.

Most flour-free chocolate cakes call for stiffly beaten egg whites to be folded into the chocolate-butter-egg yolk batter. In Malgieri's version, whole eggs are whisked with the liqueur and combined with the chocolate batter. It saves time and dish-washing. And the cake's texture is smooth and creamy.

-Alice Medrich, author of ``Cocolat: Extraordinary Chocolate Desserts'' and ``Chocolate and the Art of Low-Fat Desserts'' ``Really good chocolate cake should simulate a slow nibble on a chunk of high quality chocolate,'' Alice Medrich says. An early chocolate-tasting experience in France, a bite of her landlady's chocolate truffle, seemed to forever change her perception of what chocolate should be.

``It wiped the slate clean for me,'' Medrich explains. ``It was the quintessential bittersweet taste, a truly sensuous moment.''

She captures that sensuous taste and texture in her Valentine's Day selection, The New Chocolate Decadence, a reduced-fat version of the original recipe published in ``Cocolat.'' This version has less egg; a lot less egg. And no butter. But the rich, luscious mouth-feel and flavor remain.

``A Northern California food editor made both versions of Chocolate Decadence,'' she explains. ``She put them side-by-side for people to taste and attached comment sheets. They liked them both, but 20 out of 25 responses said they preferred the reduced-fat version.

``And because I've reduced the fat so much, serve it with a dibby-dab of really rich whipped cream. And splurge on a really good chocolate, such as Valrhona or Belgium Callebaut. Use a good brand of Dutch processed cocoa - at least Droste.''

Medrich suggests a fancy sprinkling of powdered sugar as garnish. Fold and cut parchment paper, paper doll-style, cutting out hearts and patterns. Make the hearts big enough to be showy. Iron the paper and place it snugly on top of the cake. Place powdered sugar in a sieve and shake it gently over the cake. Carefully remove the paper and - voila! - valentine delights.

``Be sure to make a fine layer of powdered sugar. Don't build it up, or people will cough when they get a mouthful,'' she warns.

-Diana Dalsas, author of ``The New Good Cake Book'' It was the subtitle on Diana Dalsas' book that grabbed my attention. It promised more than 125 delicious recipes that can be prepared in 30 minutes or less. They sounded like good formulas for bakers ina hurry.

Dalsas always has loved to bake cakes, but when she met her cake-loving husband in 1976 it took on a whole new meaning. She started making at least one cake a week.

Her candidate for the perfect valentine: a Chocolate Syrup Cake. A dreamy chocolate syrup is poured over a super-chocolate cake batter. When it bakes, the syrup sinks and forms a fudge layer at the bottom. Dalsas says the cake can serve 16, but only nineat her house.

And, Dalsas says, never underestimate the power of a homemade chocolate treat.

``When my husband and I were first living together, we didn't have any money and agreed not to exchange Valentine's Day gifts,'' Dalsas says. ``I was horrified when he arrived with a fancy toaster oven as a gift for me. I was embarrassed. I only had somehomemade chocolate truffles for him. But to my surprise, he thought that it was a very romantic gift - a gift that showed I really, really cared.''

Chocolate love.

-Gayle Ortiz, author of the soon-to-be-published ``The Village Baker's Wife'' At the age of 4, I thought my heart-shaped mud pies were pretty fancy. But Gayle Ortiz's preschool productions had me beat by a mile. Her grandmother whipped up a frosting concoction made with Ivory Snow soap flakes, water and food coloring.

``I'd take it outside and use it to do fancy frostings on bricks. Then I'd set up a bakery,'' Ortiz says. ``Bright greens and bright oranges. That frosting looked like whipped cream, but it held up forever.''

Off to a very early start with her soap-flake frosting, she's had lots of practice since. It's no wonder her bakery, Gayle's, in Capitola is booming with customers. She makes more than 150 different pastries a day.

She suggests a Chocolate Souffle Roll for Valentine's Day, both because it's delicious and because it can be prepared three days in advance and refrigerated.

``It doesn't require a lot of complicated ingredients or techniques, and it shows off the soft, subtle side of chocolate not often seen,'' Ortiz says. ``After it is rolled, the souffle absorbs a little moisture from the whipped cream (that is rolled inside), creating a wonderful texture that is fudge and airy at the same time.''

No soap. Just chocolate euphoria.

THE NEW CHOCOLATE DECADENCE (Yield: 12 servings) 5 ounces bittersweet or semisweet chocolate, finely chopped 1 whole egg 1 egg, separated 1 teaspoon vanilla 1 egg white 1/8 teaspoon cream of tartar 1/2 cup plus 1/2 tablespoon unsweetened Dutch processed cocoa 2 tablespoons all purpose flour 2/3 cup plus 1/4 cup sugar, divided use 3/4 cup low-fat (1 percent) milk GARNISH: Whipped cream Cook's note: Prepare at least 1 day before serving.

Preliminaries: Adjust oven rack to lower third and preheat to 350 degrees. Line 8-inch round cake pan that's 1 1/2 to 2 inches deep with parchment paper and spray with non-stick vegetable spray.

Place chocolate in a large bowl. In a separate small bowl, combine 1 whole egg and 1 yolk with vanilla. Place 2 egg whites in a large bowl or bowl of electric mixer with cream of tartar. Set all 3 bowls aside.
Combine cocoa, flour and 2/3 cup sugar in a 1 1/2-quart heavy bottomed saucepan. Whisk in enough milk to form a smooth paste. Mix in remaining milk. Cook over medium heat, stirring constantly with a wooden spoon, to prevent burning (especially around bottom edge of pot), until mixture begins to simmer. Simmer very gently, stirring constantly, for 1 1/2 minutes. Pour hot mixture immediately over chopped chocolate. Stir until chocolate is completely melted and smooth. Whisk in egg and vanilla mixture. Set aside.
Beat egg whites and cream of tartar at medium speed until soft peaks form. Gradually sprinkle in remaining 1/4 cup sugar, beating at high speed until stiff but not dry. Fold a quarter of egg whites into chocolate mixture to lighten it. Fold in remaining egg whites. Scrape mixture into cake pan and smooth the top. Set cake pan in baking pan and place on oven rack. Pour enough boiling water into baking pan to come 1/3 way up side of cake pan.
Bake 30 minutes. The surface of cake will spring back when gently pressed but will still be quite gooey inside. Remove cake pan and water pan from oven. Remove cake pan from water and cool completely on rack. Cover with plastic wrap and refrigerate overnight before serving. Refrigerate up to 2 days or freeze up to 2 months.
Presentation: To serve, slide a knife around the sides of the pan to release cake. Invert cake on plate. Remove pan and peel away parchment paper. Cut with a sharp knife that has been dipped in hot water and dried. Serve with whipped cream.

(Nutritional information (per serving): 184 calories, 6 grams fat, 35.9 milligrams cholesterol, 29 percent calories from fat. With 2 tablespoons whipped cream- add 56 calories and 5.6 grams fat.) -Adapted from ``Chocolate and the Art of Low-Fat Desserts'' by Alice Medrich.

CHOCOLATE SYRUP CAKE (Yield: 16 servings) SYRUP: 3 (1-ounce) squares unsweetened chocolate 1 cup water 1 1/3 cups sugar 1/2 cup (1 stick) butter or margarine 2 teaspoons vanilla CAKE: 11 tablespoons butter or margarine, softened 1 1/3 cups sugar 2 eggs 1cup milk 1 teaspoon vanilla 2 cups all-purpose flour 1/2 cup unsweetened cocoa powder, sifted if lumpy 2 teaspoons baking powder 1/4 teaspoon salt Preliminaries: Preheat oven to 350 degrees. Grease and flour a 9-inch baking pan (a deep one, such as the glass one made by Pyrex).

To make syrup, heat chocolate and water in a medium saucepan over medium heat, stirring occasionally, until chocolate melts. Stir in sugar. Bring to boil, stirring occasionally. Remove from heat, and add butter. Stir occasionally until butter melts. Add vanilla; set aside.

2. To make cake, in a large bowl, cream butter or margarine with sugar until sugar is fully incorporated. Beat in eggs. Beat in milk and vanilla.
3. In another bowl, stir flour, cocoa, baking powder and salt. Add to creamed mixture, stirring until dry ingredients are incorporated.
4. Spread batter evenly in the prepared pan. Pour syrup evenly over batter. A little batter may rise over the top as the cake bakes, so place the pan on a baking sheet or jelly-roll pan to protect the bottom of your oven.
5. Bake 65 minutes or until the blade of a knife inserted anywhere in the cake except for the center comes out clean. Cool on rack for 30 minutes.
Presentation: Serve warm. If desired, accompany with whipped cream or vanilla ice cream or frozen yogurt.

(Nutritional information (per serving): 297 calories, 11.4 grams fat, 6.8 grams saturated fat, 47 milligrams cholesterol, 149 milligrams sodium, 35 percent calories from fat) -From ``The New Good Cake Book,'' by Diana Dalsas (W.W. Norton, 1997, $22.50)

FLO'S CANDY-BOX CAKE (Yield: 12 servings) 3/4 cup ground pecans (ground the consistency of cornmeal) 1/3 cup all-purpose flour 6 tablespoons unsalted butter 6 ounces semisweet chocolate 2 tablespoons water 1/3 cup sugar 1/3 cup light brown sugar, packed 3 eggs, room temperature, separated 1 tablespoon rum or raspberry liqueur 1 teaspoon sugar CHOCOLATE BUTTER GLAZE: 4 ounces semisweet chocolate 2 ounces unsweetened chocolate 6 tablespoons unsalted butter, cut into 6 pieces Garnish: assorted chocolate candies Preliminaries: Position oven rack in the lower third of oven; preheat to 350 degrees. Grease an 8-inch heart-shaped cake pan with solid vegetable shortening or butter. Dust generously with flour; invert and tap out excess flour. Line bottom of pan with parchment paper. Use the pan to trace a heart on cardboard; cut out heart and set aside.

In a small bowl, combine pecans and flour; set aside.
Melt butter and chocolate in a small heavy-bottomed saucepan over very low heat. Stir in water and blend until smooth. Place chocolate mixture in a large bowl and stir in 1/3 cup sugar and 1/3 cup brown sugar. Cool 5 minutes.
Separate eggs, placing yolks in a small bowl and whites in a large bowl or large bowl of electric mixer.
Stir egg yolks, a little at a time, into chocolate. Add rum or liqueur and nut-flour mixture; stir to combine.
With an electric mixer or electric hand mixer, whip egg whites on medium-low speed until small bubbles appear and the surface is frothy. Increase speed to high and add 1 teaspoon sugar. Whip until soft, white peaks form. Scoop 1/3 of egg whites into chocolate and fold with a rubber spatula. Add remaining egg white and fold.
Scoop batter into prepared pan and smooth surface with spatula. Bake 25 minutes or until it feels soft but not liquid in center. Do not overbake because chocolate firms as it cools.
Place cake on cooling rack for 20 minutes. Run a thin-bladed knife between cake and sides of pan. Place cardboard heart on top of cake and invert. Peel off and discard parchment.
Prepare glaze. Chop chocolate into matchstick-size pieces. Place butter in top of double boiler. Top with chocolate. Place over bottom of double boiler that has hot water in it (the water should not touch the bottom of the top pan). Stir occasionallyto blend until mixture is smooth, shiny and liquid. If chocolate and butter don't melt, place over very low heat and stir. Glaze cake, and top with an assortment of chocolate candies, pushing them into the glaze to stabilize their position.
(Nutritional information (per serving): 375 calories, 28.8 grams fat, 14.5 grams saturated fat, 84 milligrams cholesterol, 23 milligrams sodium, 69 percent calories from fat.) -Adapted from ``The Simple Art of Perfect Baking,'' by Flo Braker (Chapters Publishers, 1992, $19.95)

CHOCOLATE SOUFFLE ROLL (Yield: 10 to 12 servings) 6 ounces semisweet chocolate, coarsely chopped 6 large eggs Pinch salt 3/4 cup sugar 1 1/2 teaspoons vanilla 2 tablespoons brewed coffee, cooled FILLING: 1 cup heavy whipping cream 1 tablespoon sugar 1 teaspoon Grand Marnier (or other orange liqueur) 2 tablespoons raspberry jam Preliminaries: Preheat oven to 350 degrees. Line bottom and ends of a 15-by-10-inch jelly-roll pan with parchment paper, making sure it is snugly fitted into the corners. Hold paper in place with tiny dabs of butter underneath each corner.

In a medium mixing bowl set over a medium saucepan of barely simmering water, melt chocolate. Remove pan from heat and let cool about 5 minutes.
Separate eggs. Place egg whites in bowl of an electric mixer or large mixing bowl. Place egg yolks in a small mixing bowl; set aside.
Whip egg whites until foamy and while whipping add pinch of salt and then gradually, little by little, the sugar. Whip until glossy and forms stiff peaks. Set aside.
Whisk egg yolks and vanilla. Whisk into cooled chocolate mixture. Whisk in cooled coffee.
Using a rubber spatula, fold 1/4 of egg whites into chocolate mixture to lighten it, then thoroughly but gently fold in the rest of the egg whites. Make sure no white pockets or dark streaks remain.
Spread batter into prepared pan, making it level. Place in center of preheated oven. Bake 18 minutes. To check doneness, lift a small section of the top crust with a paring knife. The souffle underneath should look moist and airy, not wet. Let cool inpan on wire rack for 1 hour. Do not roll souffle in towel as is customarily done for jelly-roll cakes.
To make filling, whip cream, sugar, liqueur and jam until stiff.
Place a 22-by-12-inch sheet of plastic wrap on work surface. Gently flip souffle onto wrap. Peel off and discard parchment paper. Using a metal icing spatula, spread whipped cream evenly over entire surface. Starting at the shorter end, roll up cake using the plastic wrap to help you lift. The tighter the roll, the better. You may need to guide it with your index fingers through the plastic wrap.
Once the roll is established, you won't need to touch the souffle again, the plastic wrap will do all the work. Pick up the edge of the wrap again and in one motion pull it up and away from you, rolling up the cake.
Roll until seam is on the bottom. The souffle will crack on the outside as it is rolled. Once the souffle is rolled, it will still be sitting on the plastic wrap. Wrap plastic snugly over souffle. Transfer to baking sheet. Wrap another sheet of plastic around cake. Chill overnight. Cut into slices.
(Nutritional information (per serving): 290 calories, 17.9 grams fat, 10 grams saturated fat, 160 milligrams cholesterol, 76 milligrams sodium, 56 percent calories from fat) -From ``The Village Baker's Wife,'' by Gayle Ortiz

MALGIERI'S CHOCOLATE MOUSSE CAKE (Yield: 12 servings) 12 ounces semisweet or bittersweet chocolate 1/2 cup sugar 1/2 cup water 1/2 cup (1 stick) unsalted butter 1/4 cup raspberry liqueur (see cook's note) 6 eggs STRAWBERRY SAUCE: 1 pint strawberries 2 tablespoons sugar 2 tablespoons raspberry liqueur Cook's note: If desired, you can use different kinds of liqueur to change the flavor of the cake.

Preliminaries: Adjust oven rack to middle position. Preheat oven to 325 degrees. Butter an 8-inch round cake pan and line with a circle of parchment paper or wax paper.

Cut chocolate finely and set aside.
Combine sugar and water in a saucepan and bring to boil over low heat, stirring occasionally to make sure all the sugar crystals dissolve.
Remove syrup from heat and stir in butter and chocolate. Cover pan and allow to stand 5 minutes. Whisk until smooth. If all the butter and chocolate do not melt, return pan to very low heat and stir constantly until melted.
In a large bowl, whisk eggs and liqueur until liquid. Whisk in chocolate mixture in a stream, being careful not to overmix.
Pour batter into pan and place pan in a small roasting pan filled with one inch of water. Bake about 45 minutes or until set and slightly dry on surface.
Cool to room temperature in the pan and cover with plastic wrap. Refrigerate dessert in pan.

6. To unmold, run a knife between the dessert and the pan and immerse the bottom of pan in hot water. Invert on platter.
7. To prepare sauce, rinse, hull and slice berries. Combine sugar and liqueur in a small bowl. Toss with berries and allow to stand at room temperature for several hours.
Presentation: To serve, slice cake into slender wedges and pour sauce onto plate next to cake.

(Nutritional information (per serving): 371 calories, 20.5 grams fat, 11.6 grams saturated fat, 127 milligrams cholesterol, 38 milligrams sodium, 50 percent calories from fat) -From Nick Malgieri

Source: Orange County Register, The (Santa Ana, CA), Tue Feb 03 13:13:08 1998

For Chocolate Cake Lovers, Sweet Dreams May Be Just Around the Corner

2006-06-17T09:13:00.000-05:00

Chocolate. Just the word brings a smile to my face.

I'm the one who always orders whatever chocolate is on a dessert menu, ever in search of the perfect molten chocolate cake or the ultimate flourless chocolate cake. I even had a dark chocolate cake with dark chocolate icing for my wedding.

I also believe, like the Europeans, that baking is an art best left to professionals. Yet sometimes those desserts look pretty but don't taste good. That should never happen, especially on Valentine's Day, the quintessential chocolate dessert day.

The desserts I've described here taste at least as good as they look. I know, because I've taste-tested every one, and several colleagues who also tasted them agree with my opinions. All were purchased anonymously, selected primarily on how good they looked. And, yes, there were some chocolate confections that didn't pass muster.

Order these at least 48 hours in advance to make certain your choice is available.

Enjoy.

Virginia

Chocolate Chocolate Cake , Victoria's Cakery, 10430 Main St., Fairfax, 703-273-0800. Devil's food cake, that '50s favorite, could only wish to taste as rich as this confection. The cake is dark chocolate, and so is the icing, but it's neither too sweet nor too rich. Victoria Eustice, who started the shop in 1984 and recently sold it to her son Michael Hensley, started out by selling muffins at the farmers market. The shop's most popular cake is called Heaven and is white chocolate cake with a raspberry filling and white chocolate cream-cheese icing. This is one of the smaller shops, which specializes in cakes. A six-inch cake is $12.25; the nine-inch is $28. Place orders three to five days in advance. No credit cards.

Mini Chocolate Mousse , South Street Under, 203 Harrison St. SE, Leesburg, 703-771-9610. This individual serving of chocolate mousse, darker than milk chocolate, creamy and luscious, is in an edible cup of slightly darker chocolate. This whole presentation makes a perfect dessert. South Street Under, in business for four years, is owned by the Tuscarora Mill Restaurant and is in the same complex below the restaurant. The mini chocolate mousse is $2.25.

Triple Chocolate Bavarian Cake and German Chocolate Cake , Alexandria Pastry Shop, 3690 H King St., Alexandria, 703-578-4144. Tom Lally started this pastry shop 14 years ago in a tiny space in the same Bradlee Shopping Center. It has expanded into a huge patisserie and cafe and now includes an offshoot, Perk Up, at 829 S. Washington St. in Old Town Alexandria. The variety of cakes and pastries is almost overwhelming. The triple chocolate Bavarian includes layers of dark, white and milk chocolate Bavarian (a light mousse) atop a layer of dark flourless chocolate cake. It's creamy and not at all heavy. The German chocolate layers are light and flavorful, and the coconut-pecan filling is heavenly. Both cakes are $3.50 a slice. A small triple chocolate Bavarian cake is $23.45; the 7-inch German chocolate cake is $16.45. Cakes can be picked up at the Old Town location but must be ordered through the main shop.

Chocolate Mousse Cake and Malibu , Pastries by Randolph, 4500 Lee Highway, Arlington, 703-243-0070. This shop also has an almost limitless variety of individual and larger cakes. The chocolate mousse cake is rich and creamy, with alternating layers of cake and filling. The Malibu is an individual portion only, a chocolate dome encasing a light chocolate mousse atop a dark chocolate base. The individual chocolate mousse cake slices are $3.40; a cake is $30. The Malibu is $3.75.

The District

Marble Chocolate Mousse Cake and Sacher Torte , Watergate Pastry Shop, 2534 Virginia Ave. NW, 202-342-1777. This grand dame of pastry shops in the Washington area opened in 1966 in the small shopping arcade of the Watergate. Anton Obernberger worked at the shop for 10 years before buying it last year. The marble chocolate mousse cake combines delicate white chocolate and dark chocolate mousses. The Sacher torte is an excellent rendition of this Viennese confection, with milk chocolate layers, a filling of apricot jam and a rich chocolate glaze. I think this version is much better than the original, which is often dry. A slice of the marble chocolate mousse cake is $2.95; an eight-inch cake is $28.60. A slice of the Sacher torte is also $2.95; and a 10-inch inch cake is $39.

My Downfall , Cakelove, 1506 U St. NW, 202-588-7100. The bakery is the creation of a former government lawyer who decided that baking cakes was better than practicing law. The place is tiny, housed in a storefront near the Reeves Center on 14th Street, but busy as its hip location might indicate. This cake has dark chocolate layers filled with vanilla butter cream then covered in chocolate butter cream. The six-inch cake is $30; a nine-inch version is $45.

Source: Washington Post, The, Feb 13, 2003

German chocolate cake gets twice as nice

2006-06-17T09:10:00.000-05:00

By Nancy Ross Ryan

Two versions--one lower-fat and one vegan--make a classic tasty and more nutritious.

Before becoming a vegetarian and then vegan, I used to do a small amount of baking for hire. One of my most popular cakes was a German chocolate cake. I have recently begun to play around with whole-egg replacements, and I have had some success. However, ! don't have a clue what to use instead of egg whites or egg yolks, for that matter. Buttermilk also poses a problem, and I haven't run across any vegan Baker's German's Sweet Chocolate. If you could "veganize" this German chocolate cake and still have an end product that is moist, rich and tasty, I will be f0rever grateful and my husband will too.--M.C., Salisbury, N.C.

BEFORE TAKING ON this somewhat daunting project, I made the original recipe. It turned out moist, rich and tasty. Small wonder. The original recipe for cake and frosting called for a whopping seven egg yolks, four egg whites, 3 1/2 cups sugar and 3/4 pound of butter--just a few of the ingredients used.

In creating the two re-makes, one lower-fat vegetarian and one vegan, we took a hard line on the fat content, replacing the cholesterol-laden stuff with prune puree. The results in both cases were surprisingly good. The lower-fat vegetarian version is somewhat lighter in texture than the regan version because it uses egg whites. However, both versions are moist and tasty. In the vegan version, clabbered soymilk replaces buttermilk with good results. And the frosting, made with evaporated skim milk in one case, and almond milk in the other, doesn't suffer from lack of egg yolks or butter. Both versions are satisfyingly rich, sweet and creamy.

In researching the origin of this old-fashioned favorite, I learned that German chocolate cake does not have anything to do with Germany nor was it brought to this country by German immigrants. Sam German, an employee of Baker & Co., developed German's Sweet Chocolate in 1 8 5 2. In 1 9 5 7, the first published recipe for German chocolate cake came out in a Dallas newspaper and became nationally popular. But according to reliable sources, the recipe had been passed around by home cooks as early as the 1 9 3 Os; it just wasn't called German chocolate cake. No matter what the history books say, this cake has become an American classic. With a few healthful tweaks, it can be your family's favorite too.

German Chocolate Cake with Coconut-Pecan Frosting

Batter:
4 oz. (% cup) pitted prunes
1/2 cup water
8 egg whites (see note)
2 cups sugar
2 cups unbleached all-purpose flour
3/4 cup/cocoa
2 tsp. baking soda Itsp. baking powder 1/2 tsp. salt
I cup buttermilk

Frosting: 12-oz. can evaporated skim milk or 1 1/2 cups almond milk 1 1/2 cups sugar 1 1/2 tsp. vanilla 5 Tbs. cornstarch mixed with 1/4 cup water to form smooth paste 2 cups.flaked coconut 1 1/2 cups chopped pecans

CAKE: Preheat oven to 3 5 0 degrees. In food processor or blender, chop prunes. With motor running, add water. Puree, stopping to scrape sides, until mixture resembles smooth paste, about 5 minutes. Transfer to bowl of mixer.

In separate bowl, whisk egg whites together. Divide in half; reserve.

With beaters running, add sugar to prune put& in mixer bowl. Beat at medium speed until smooth and fluffy. Do not underbeat. Add half of egg whites. Beat until smooth and fluffy.

In separate bowl, sift together flour, cocoa, baking soda, baking powder and salt. Add, beating constantly, to prune, sugar and egg white mixture, alternating with buttermilk. Beat until smooth and fluffy.

In separate bowl, beat remaining egg whites until soft peaks form. Fold beaten egg whites into cake batter carefully but completely.

Divide batter.among three 9-inch cake pans that have been lightly oiled and their bottoms lined with waxed paper. Bake until cake springs back when touched in center and wooden pick inserted comes out dean, about 3 0 minutes.

Remove from oven; place pans on cooling racks. Run spatula carefully around edge. Let cake cool in pans until room temperature, about 20 minutes.

FROSTING: In saucepan, mix together evaporated milk or almond milk, sugar and vanilla. Cook over medium heat stirring constantly until sugar dissolves and mixture is hot. Add cornstarch paste in thin stream, stirring constantly until mixture thickens. Remove from heat. Stir in coconut and pecans; stir to cool.

Frost in between layers and tops and sides of cake. Makes 10 slices.

NOTE: Dehydrated egg whites provide a convenient, economical way to bake without having to dispose of leftover yolks. They are available at natural food stores. Substitute 1/3 cup dehydrated egg whites, whisked until smooth with 1 cup lukewarm water, for 8 egg whites. PER SLICE: 713 CAL.; 13 G PROT.; 17G TOTAL FAT (5G SAT. FAT); 123G CARB.; 3MG CHOL.; 584MG SOD.; 4G FIBER. OVO-LACTO

Vegan German Chocolate Cake

Batter:
4 oz. (3/4 cup) pitted prunes
% cup water
2 Tbs. powdered Egg Replacer (see
glossary, p. 110)
1/2,cup water
2 cups sugar
2 cups unbleached all-purpose flour 3/4 cup cocoa
2 tsp. baking soda
1 tsp. baking powder
1/2 tsp. salt
1 cup low-fat soymilk
2 tsp. white vinegar

CAKE : Preheat oven to 350 degrees. In food processor or blender, chop prunes. With motor running, add water. Puree, stopping to scrape sides, until mixture resembles smooth paste, about 5 minutes. Transfer to bowl of mixer.

In separate bowl, combine Egg Replacer with water, mixing with whisk until smooth. Add to prune puree in mixer bowl, mixing at medium speed until smooth and fluffy. While beating, gradually add sugar. Beat until light and fluffy.

In separate bowl, sift together flour, cocoa, baking soda, baking powder and salt. In small bowl, combine soymilk and vinegar. Stir to mix. Let sit a few minutes until clabbered.

Add flour-cocoa mixture to prunesugar mixture alternately with soymilk, beating constantly until batter is light and fluffy. Scrape bottom of bowl several times.

Divide batter among three 9-inch cake pans that have been lightly oiled and their bottoms lined with waxed paper. Bake until cake springs back when touched in center and wooden pick inserted comes out clean, about 30 minutes.

Remove from oven and place pans on cooling racks. Run spatula carefully around edge. Let cake cool in pans until room temperature, about 20 minutes.

Make frosting from recipe above using almond milk. Frost in between layers and tops and sides with frosting. Makes 10 slices. PER SLICE: 639 CAL.; 7G PROT.; 20G TOTAL FAT (5G SAT. FAT); 122@ CARB.; 0 CHOL.; 483MG SOD.; 4G FIBER. VEGAN

German Chocolates. Cake Before Redux
As a means of comparison, this recipe for a conventional German chocolate cake was supplied by our reader. It makes 8 to 10 slices.

Batter:
4 oz. Baker's German's Sweet
Chocolate
1/2 cup boiling water
2 cups all-purpose flour
1 tsp. baking soda
1/2 tsp. salt
1 cup butter or margarine
2 cups sugar
4 egg yolks
1 tsp, vanilla
1 cup buttermilk
4 egg whites

Frosting: 12-oz. can evaporated milk 1%cups sugar 4 egg yolks 3/4 cup butter or margarine 1 1/2 tsp. vanilla 2 cups flaked coconut 1 1/2 cups chopped pecans PER SLICE: 1,0l 6 CAL.; 14G PROT.; 60G TOTAL EAT (31G SAT. FAT); 113G CARB.; 272MG CHOL.; 832MG SOD.; 3G FIBER.

The Final Score
Calories Fat Cholesterol Sodium Fiber
Before 1,016 60g 272mg 832mg 3g
After 713 17g 3mg 584mg 4g

Source: Vegetarian Times, Feb97 Issue 234, p26, 3p

Chocolate Beet Cake, Bishop's Bread

2006-06-17T09:07:00.000-05:00

Q. Many years ago I copied a recipe from a magazine for a cake that contained beets. I took that recipe to Europe and received rave reviews for my "chocolate cake." During one of my many moves I lost the recipe. Please could you locate it for me and restore my reputation.

A. Like chocolate zucchini cake or chocolate sauerkraut cake, the "secret" vegetable ingredient in beet cake cannot be tasted, but merely adds moisture and deepens the color of a basic chocolate cake. I'm happy to help you restore your reputation!

I've been on a similar quest for years for an unbelievable chocolate cake my late Aunt Lucy of Iowa made with cooked oatmeal. I haven't had it since I was a child, but in my memory it stands as the best chocolate cake I ever tasted.

DESSERT

Chocolate Beet Cake

can (about 15 ounces) whole beets, drained (reserve juice)
cups sugar
cup vegetable oil
{ cup juice from beets

3 eggs
1 teaspoon vanilla
One-quarter teaspoon salt

teaspoons baking soda
Three-quarters cups all-purpose flour
1-ounce squares unsweetened chocolate, melted
Place beets in blender or food processor, reserving juice, and puree. With machine running, add sugar, oil and beet juice. Add eggs and vanilla and blend thoroughly. Whisk together the salt, baking soda and flour. Set aside. Pour beet mixture into large bowl of an electric mixer. Add dry ingredients. Mix well on medium speed for approximately one minute. Stir in melted chocolate.

Pour batter into two greased and floured 8- or 9-inch round cake pans. Bake at 350 degrees for 25-30 minutes or until a toothpick inserted comes out clean. Let cool. Frost and decorate as desired. Makes 8 servings.

Per serving: 918 calories (84 percent from fat), 86 g fat (12 g saturated), 80 mg cholesterol, 3 g protein, 36 g carbohydrates, 0.76 g fiber, 405 mg sodium.

Q. My mother had a coffee cake recipe she called Bishop's Bread. She never wrote it down and now has passed away. Does anyone know the recipe?

Angela Stockton, Clermont

A. There are two schools of thought about the origin of Bishop's Bread, John F. Mariani says in "The Dictionary of American Food & Drink" (Ticknor & Fields, 1983). It is either the Americanized version of a traditional German sweet bread called "bischofbrot", or it originated on the 19th Century American frontier, "when settlements would be visited by traveling clergymen. Legend has it that one early Sunday morning, a circuit-riding bishop in Kentucky dropped in on one family unexpectedly for breakfast. The resourceful hostess invented a quick fruit bread for the occasion and named it Bishop's Bread in honor of her guest."

Both versions are a sweet quick bread and have dried fruit, nuts and cinnamon. There are many variations, on the recipe, which add dried orange peel, chocolate chips, maraschino or dried cherries, and the like. This is a basic recipe to which you can add { cup of the dried fruit and/or nuts to fit the memory of your mother's version.

BREAD

Bishop's Bread

2-{ cups all-purpose flour
2 cups light brown sugar
{ teaspoon salt

{ cup butter

1 teaspoon baking powder

One-quarter teaspoon baking soda

teaspoons cinnamon
egg
cup buttermilk or sour milk
Whisk together flour, brown sugar and salt. In a food processor or with a pastry cutter or two knives, cut in butter until mixture is crumbly. Set aside Three-quarters cup of this mixture. Add baking powder, baking soda, cinnamon, egg and buttermilk to the remainder and beat until smooth. Spread batter in a greased 8-inch square pan. Sprinkle on reserved crumbs. Bake in preheated 350-degree oven for 50 to 60 minutes or until a wooden pick comes out clean. Cool 10 minutes. Serve warm. Makes 12 servings.

Per serving: 385 calories (42 percent from fat), 18 g fat (8 g saturated), 47 mg cholesterol, 5 g protein, 57 g carbohydrates, 2 g fiber, 372 mg sodium.

SLEUTH'S CORNER

Many years ago I had this wonderful little booklet from Polly-O cheese. There was this great and easy recipe for cream puffs made with ricotta. I lost the book and was hoping someone out there might be able to help me. I wrote to the company but they have no idea what I am talking about.

Estelle, Hollywood

(Write to Linda Cicero at foodherald.com or c/o Food, 1 Herald Plaza, Miami, FL 33132. Questions of general interest are answered in the column; personal replies are not possible.)

Source: Miami Herald, The (FL), Apr 23, 2001

Chocolate oatmeal cake recalls flavors of childhood

2006-06-17T09:06:00.000-05:00

Thanks to the wonderful readers of Cook's Corner, I have finally fulfilled a 30-year quest to find a taste of my childhood, an "everyday" chocolate cake my late Aunt Lucy of Iowa used to make with leftover oatmeal.

I have never liked oatmeal, but learned to eat it for breakfast at her farm in Clear Lake because I knew she would always make that cake with what was left in the oatmeal pot. I remembered it as the best chocolate cake I ever tasted, and the memory was not wrong. While I've had fancier cakes made with the most expensive chocolate, this easy one is moist and wonderful in its simplicity. As it baked, the wafting aroma put me right back in that farmhouse kitchen.

Marjorie M. Jennings of Vero Beach, Fla., sent this recipe from a little cookbook she bought in the Carolinas "years back," "Old Timey Recipes," collected by Phyllis Connor "from the best cooks in this mountain area." The cake recipe is credited to Mary Noel Green of Gerton, N.C.

An anonymous reader from Macon, Ga., sent a chocolate oatmeal cake recipe with a coffee frosting from Taste of Home magazine.

Variations: Gloria Schwarzlose of Fredericksburg, Texas, sent a recipe from a community cookbook that uses the following icing, similar to that on a German chocolate cake.

Mix together } of a stick of butter, 1 tablespoon milk and } cup brown sugar in a small saucepan over medium-high heat. Stir while mixture comes to a boil, boil one minute, then pour over cake. Sprinkle 1 cup coconut and { cup chopped pecans on cake and put under hot broiler and lightly toast (about 3 minutes with cake 5 inches from heat source). Cool before serving.

CHOCOLATE OATMEAL CAKE

cup rolled oats
cups boiling water
cup all-purpose flour
{ cup cocoa

1 teaspoon baking soda

\ teaspoon salt

{ cup shortening

cups sugar
eggs
teaspoon vanilla
For coffee frosting:

2 teaspoons instant coffee granules

\ cup half-and-half cream, warmed

{ cup butter or margarine, softened

1 teaspoon vanilla

[ teaspoon salt

4 cups confectioners' sugar

Stir oats into boiling water; do not cook. Set aside to cool and use as liquid in cake. Sift flour, cocoa, baking soda and salt together. Set aside. Cream the shortening with the sugar, then beat in the eggs. Add the dry ingredients and oatmeal to creamed ingredients. Mix well. Add vanilla. Stir. Bake in greased 9-by-13-inch pan for about 35 minutes in a 350-degree oven. Makes 12 servings.

For the coffee frosting: Dissolve coffee granules in cream; set aside. In a mixing bowl, cream margarine; add vanilla and salt. Gradually beat in sugar. Beat in enough coffee mixture to achieve spreading consistency. Spread on cake. Makes enough for a 2-layer cake or 9-by-13-inch sheet cake.

Per serving: 453 calories (35 percent from fat), 18 g fat (8 g saturated), 58 mg cholesterol, 4 g protein, 73 g carbohydrates, 0.6 g fiber, 228 mg sodium.

Debra Dawson of Miami sent this recipe, which, while not a chocolate cake, also uses oatmeal to moisten the cake. "It calls for frosting, but I rarely top it because it is so good without." She remembered the cake being one of her first joint baking projects with her grandmother in Chester County, Pa.

GRANDMOTHER'S CINNAMON OATMEAL CAKE

cups boiling water
cup quick oats
{ cup vegetable oil

cup white sugar
cup brown sugar
eggs
teaspoon cinnamon
teaspoon vanilla
cups flour
teaspoon baking soda
For the brown sugar frosting:

cup brown sugar
stick margarine
{ cup evaporated milk

teaspoon vanilla
cup flaked coconut
In a bowl, pour boiling water over oats; let stand 20 minutes. In a separate bowl, cream oil and sugars together. Add eggs, cinnamon and vanilla. Mix well. Add oats to mixture. Sift flour and baking soda together, add to mixture. Pour into greased 8-by-10-inch pan and bake 45 minutes at 350 degrees.

For the frosting: In small pan, mix together brown sugar, margarine and milk. Cook over low heat until thick. Remove from heat. Add vanilla and coconut. Mix together. Pour over cake (still in pan) while cake is hot. Makes 12 servings.

Per serving: 471 calories (38 percent from fat), 20 g fat (6 g saturated), 39 mg cholesterol, 4 g protein, 70 g carbohydrates, 1 g fiber, 192 mg sodium.

Source: Miami Herald, The (FL), Jun 18, 2001

Chocolate cake - extravagant yes, but never sinful

2006-06-17T09:01:00.000-05:00

I am devoted to chocolate cakes. They can be extravagant and decadent, requiring a dozen eggs and a king's ransom in bittersweet dark chocolate, or sweetly modest, needing little more than cocoa powder, eggs and sugar. What they are not is wicked or sinful.

I have always maintained that chocolate cake is one of the healthiest things you can make at home. Use fresh eggs, real chocolate or bitter cocoa powder, good brandy and almonds, and really, there is only some flour and sugar standing in the way of you being beatified. More importantly, you are not denying yourself something home-made and freshly baked, only to succumb to some shop-bought confection when the craving for something sweet gets too great.

With formal afternoon tea now gone the way of crinolines and carriages, chocolate cake has moved directly to the prime position of dessert. After all, it is easy to make ahead of time and have at hand, and simple to dress up for a dinner party with a dusting of icing sugar and a spoonful of creme fraiche. It is universally loved, and best of all, provides plenty of leftovers.

A note on chocolate: great chocolate cakes are made from great chocolate and great cocoa powder. Top of the range is the luscious Valrhona chocolate from specialists such as The Chocolate Society (36 Elizabeth Street, London SW1W 9NZ; 020-7259 9222), but the excellent Lindt (especially the 70 per cent cocoa-butter version), and Green & Black's organic bars, available from most supermarkets, are just as happy to be turned into chocolate cake.

Chocolate cupcakes

Makes 10. Takes 40 mins plus cooling.

Cupcakes are the chocolate lover's way of instilling some sort of portion control. Cakes made with cocoa powder can be a little drier than those made with chocolate, so don't overcook them. Dust with icing sugar to serve, or ice with chocolate and top with glace cherries.

150g butter, softened

200g sugar

3 eggs

150g self-raising flour

50g bitter cocoa powder

Icing sugar for dusting

FOR ICING

50g chocolate

50g butter

10 glace cherries

Heat oven to 180C/Gas mark 4 and arrange ten muffin or cupcake papers in a muffin tin.

With an electric mixer, cream the softened butter and sugar together until smooth. Beat in the eggs, one at a time. Sift the flour and cocoa powder, and fold through the mixture until well mixed.

Scrape the mixture into the cases and bake for 15 to 20 minutes until the tops softly spring back when touched.

Remove from the oven and cool for five minutes before removing from the muffin tin. Allow to cool completely before icing.

To ice the cupcakes, melt the chocolate and butter in a heatproof bowl set above a pan of simmering water. Stir well until smooth and glossy, then set aside to cool for five to ten minutes, until it is easy to work with. Use a spatula or butter knife to coat each cupcake with icing and place a cherry on top. Leave to set before serving.

Sachertorte Feeds 8. Takes 1 1/2 hours plus cooling.

I did a bit of culinary espionage in the kitchens of the Hotel Sacher in Vienna to see if there was a way of making the Sachertorte without being a master patissier. There is.

150g plain flour

50g bitter (unsweetened) cocoa powder

6 eggs (60g each)

180g sugar

tsp vanilla extract

150g apricot jam

100g good chocolate

100g butter, chopped

Heat oven to 180C/Gas mark 4. Butter a 23cm (9in) diameter springform cake tin. Sift flour and cocoa powder into a bowl and set aside.

Separate the eggs. Beat the egg yolks and sugar until so thick and creamy it forms ribbons when you lift the beater. Stir in vanilla extract.

In a clean, dry bowl, beat the egg whites until stiff and peaky. Gently fold a little egg white into the egg yolk mixture, followed by the remaining egg whites.

Gently fold the sifted flour and cocoa powder into the mixture, adding two tablespoonfuls at a time. Transfer the quite thick mixture into the cake tin and bake for 30 to 35 minutes until a thin skewer inserted into the centre comes out dry. Leave to cool in the tin for ten minutes, then remove from tin and cool completely.

To assemble, cut the cake into two equal rounds and place the base on a wire rack over a baking sheet. (If the top has risen considerably, consider cutting off the domed part to level the top.) Warm the apricot jam in a small saucepan and spread a thin layer on the top of the bottom half and its sides. Replace the top half of the cake and spread top and sides with jam. You might not use all of the jam.

Melt the chocolate and butter in a heatproof bowl set over a saucepan of simmering water. Stir until glossy and smooth, then set aside for a couple of minutes. Pour the icing over the top of the cake and sides, smoothing the sides with a hot, smooth knife if necessary.

Allow to cool, then to set hard in the fridge for an hour or two before serving.

Chocolate beetroot cake

Feeds 6. Takes 1 hour plus cooling.

Like the carrot in a carrot cake, beetroot keeps the cake moist and helps it to last for days -as if any chocolate cake is going to last for days.

50g bitter cocoa powder

180g plain flour

1tsp baking powder

Pinch of salt

250g caster sugar

300g cooked fresh beetroot

3 eggs

200ml corn oil

1tsp vanilla extract

Heat the oven to 180C/Gas mark 4. Butter and flour an 18cm (7in) round or square cake tin.

Sift the cocoa powder, flour, baking powder and salt into a bowl. Mix in the sugar and set aside.

Puree the beetroot in a food processor. Add the eggs, one at a time, then add the corn oil and vanilla and beat until smooth.

Make a well in the centre of the dry ingredients and pour the beetroot mixture into the well. Lightly mix, using a rubber spatula, and pour into the prepared cake tin.

Bake for 40 minutes, or until an inserted skewer comes out clean. It won't rise a great deal and the top may crack a bit. Allow to cool a little before removing from the tin, then leave to cool completely on a wire rack. To serve, dust the cake with icing sugar or bitter cocoa powder, and cut into generous slices.

Still the best chocolate and almond cake Feeds 6. Takes 1 hour 20 mins plus cooling.

Recent taste tests in the controlled environment of my kitchen have proved beyond doubt that any variation of the flourless chocolate almond cake documented by Elizabeth David in French Provincial Cooking (Penguin, Pounds 7.99) is still the best chocolate cake in the world.

200g dark, bitter chocolate

150g caster sugar

150g butter

100g ground almonds

4 eggs, separated

Icing sugar

Heat the oven to 180C/Gas mark 4. Melt the chocolate, caster sugar and butter in a heatproof bowl set over a pot of simmering water. Remove from heat, stir thoroughly, mix in ground almonds, then beat in the egg yolks one by one.

Beat the egg whites until stiff and peaky, and stir a couple of spoonfuls into the cooled chocolate mixture to lighten it, before gently folding in the rest.

Turn into a buttered and floured 20cm (8in) round cake tin or a 30cm x 20cm (12in x 8in) tart tin with removable base, and bake for 40 to 50 minutes. The top will rise, crack and fall, which is perfectly normal. Leave the cake to cool before removing it gently from the tin. Dust with icing sugar to serve.

Note This is the perfect dinner party dessert, as it is rich and moist, and teams well with fruit compotes, poached pears and quinces.

Chocolate brownie cake

Makes 20 squares. Takes 45 mins plus cooling.

This is a good, easy, everyday sort of chocolate cake. If you try it and don't like it, then you've overcooked it. Next time, be brave and pull it out of the oven a bit earlier, when it's still a bit squidgy in the centre.

A quick dust with icing sugar or bitter cocoa powder is all that's required before serving.

150g bitter dark chocolate, coarsely chopped

115g butter, chopped

200g caster sugar

1tsp vanilla extract

4 eggs

150g plain flour, sifted

Heat the oven to 180C/Gas mark 4. Line a 30cm x 20cm (12in x 8in) baking pan with buttered aluminium foil, allowing it to overhang the ends.

In a heatproof bowl set over a pot of simmering water, melt the chocolate and butter, stirring until smooth. Remove from heat, stir in the sugar and vanilla until smooth, and leave to cool.

Beat in the eggs, one at a time. Add the plain flour, stirring until just combined. Pour the batter into the pan and bake for 20 to 25 minutes, until the centre is still a little soft when lightly pressed.

Leave to cool in the pan, then turn out and cut into squares.

Chocolate icing Makes enough for 1 large cake. Takes 10 mins.

100g dark chocolate, chopped

125ml single cream

Combine the chocolate and cream in a heatproof bowl set over a saucepan of simmering water, and stir until the chocolate has melted and the mixture is smooth. Leave to rest for five minutes, then spread the icing over the top of the cake with a hot knife, allowing it to drizzle down the sides.

Source: Times, The (United Kingdom), Nov 09, 2002

Chocolate Orange Cake

2006-06-17T08:59:00.000-05:00

This recipe - which ran Feb. 20 with a cover story called "Cooking outside the box" - was missing eggs. The Star regrets the error.

Chocolate Orange Cake

Melt chocolate in a double boiler or microwave on low in 30-second increments.

510-gram package chocolate cake mix
4 eggs
1/4 cup plain yogurt
113-gram package instant chocolate pudding mix
1/2 cup vegetable oil
1/2 cup water
1/4 cup orange liqueur
Zest of 1 orange

1 tsp ground cinnamon

Glaze:

2 cup unsalted butter
cup granulated sugar
2 cup orange juice
4 cup orange liqueur
Garnish:

1/4 cup bittersweet chocolate chips (or chopped bittersweet baking chocolate), melted

Icing sugar

Preheat oven to 350F. Grease and flour 10-cup bundt pan.

In large bowl, blend cake mix, eggs, yogurt, pudding mix, oil, water, liqueur, zest and cinnamon with electric mixer until well-blended, about 3 minutes. Pour into pan. Bake until tester inserted near centre comes out clean, about 45 minutes.

Meanwhile, prepare glaze. Combine butter, sugar and orange juice in small saucepan over medium-high heat. Bring to boil; cook 3 minutes. Reduce heat to low; add liqueur. Stir or whisk for a few seconds. Let cool.

Cool cake slightly. Remove cake from pan. While cake is still warm, poke holes in top with long skewer. Pour half of glaze over cake, letting it absorb, about 10 minutes. Pour over remaining glaze. Rest 30 minutes.

To garnish, drizzle melted chocolate on top and sprinkle with icing sugar.

Source: Toronto Star (Canada), Feb 27, 2002

Chocolate Fudge, Chocolate Truffles, Romanian Chocolate Cake

2006-06-17T08:51:00.000-05:00

A story of chocolate and one woman's hedonistic journey in search of love: Chocolate Fudge, Chocolate Truffles, Romanian Chocolate Cake

By Carolyn Jung

How can you resist a book that bills itself as ``a modestly erotic novel of love, longing and chocolate''?

That's just what author and photographer Enid Futterman serves up in ``Bittersweet Journey'' (Viking, $22.95). A novel of obsession and chocolate, it tells the tale of a woman who leaves behind a marriage and mundane life to search for more love, more sex and, of course, more chocolate.

The sumptuously photographed book will have you craving chocolate. Good thing the book comes complete with recipes and a list of gourmet chocolatiers.

CHOCOLATE FUDGE 1 1/3 cups firmly packed dark brown sugar 1 cup white sugar Pinch of salt 1 cup heavy cream 1 stick unsalted butter, cut into squares 3 ounces Nestle's unsweetened chocolate, cut into pieces 1 tablespoon vanilla extract Stir the sugars, the salt, and half the cream in a 2- to 3-quart saucepan until they blend. Place over low heat and stir until the sugar begins to dissolve and the mixture is warm. Add the butter and chocolate and stir until they are both melted.

Heat until just before boiling and slowly add the rest of the cream while stirring.

Bring the heat up to medium and bring the mixture to a boil. Stir the boiling mixture while scraping bottom in the shape of a figure eight, for approximately 10 minutes.

Remove the pot from the stove and let the mixture cool until it is no longer hot when touched. Add the vanilla and beat for another 10 minutes, or until the mixture begins to lose its sheen. Pour or spoon into an 8-inch square pan. Even the surface with a table knife. When it cools, refrigerate until firm. Makes one pound of fudge.

CHOCOLATE TRUFFLES 2/3 cup heavy cream (preferably not ultrapasteurized) 10 ounces finely chopped bittersweet chocolate (with high cocoa content, preferably Valrhona Manjari, at 64 percent cocoa, or Valrhona Guanaja, at 70 percent cocoa) 2 ounces (4 tablespoons) unsalted butter (preferably with low moisture content - a European butter or one made on a small farm), softened 8 ounces bittersweet chocolate (preferably Manjari or Guanaja) 1 cup sifted unsweetened Dutch-process cocoa powder (preferably Valrhona) To make the ganache: Bring the cream to a boil, and let it cool in a mixing bowl for a few minutes. Add the chopped chocolate and whisk the pieces together gently.

Mix in the butter and pour the mixture into a flat pan. (If the pan is not made of stainless steel, line it with plastic film.) After about four hours, put the mixture into a pastry bag and pipe out small dollops on a cookie tin or pastry board.

To make the shells: Melt the solid chocolate over low heat. Dab the melted chocolate on the palms of your hands. Pick up the dollops of ganache and roll them around in your hands until they are covered. Pour the cocoa powder into a small tray or cake pan. While the shells are still wet, set the truffles in the cocoa powder and push them around with a fork until they're covered. Let them dry on another tin or board. Makes about 50 truffles.

ROMANIAN CHOCOLATE CAKE For the cake: 7 ounces European-style unsalted butter, softened { cup water { cup sifted unsweetened Dutch-process cocoa powder } cup sugar Grated zest of 1 lemon 3 egg yolks 3 egg whites For the cream: { cup plus 1 tablespoon sifted unsweetened Dutch-process cocoa powder { cup sugar \ cup water 5 ounces European butter, softened To make the cake: Over a low flame, or in a double-boiler, mix all the ingredients for the cake except the eggs, until the mixture is smooth. Transfer to a mixing bowl and beat in the egg yolks. Whip the egg whites until they form stiff peaks, and fold them carefully into the batter with a rubber spatula. Pour the batter into an 8-inch square pan, lined on the bottom with wax or parchment paper and greased on the sides.

Bake for 45 minutes at 375 degrees. The center will remain soft. Cool the cake on a wire rack for one hour, and chill it for at least another hour.

When the cake is chilled, run a knife around the edges, put a large, flat plate on top, and, with one quick movement, flip the pan over, and shake hard, until the cake drops onto the plate.

To make the cream: Mix the cocoa powder and sugar in a bowl over simmering water, adding the water a little at a time until the sugar is completely dissolved and the mixture is smooth. Take the bowl off the heat and beat in the butter, a little at a time, until the mixture becomes smooth again. Spread the cream on the cake. Chill for another hour before serving. Makes one (8-inch cake), enough for eight to 12 servings.

Source: San Jose Mercury News (CA), Tue Sep 08 05:57:44 1998

Chocolate Lava Cakes; broccoli rabe

2006-06-17T08:49:00.000-05:00

Q. We recently moved to a new home and I have misplaced a dearly missed recipe. I have created this dessert numerous times for friends and family and would love to continue this tradition. It is called "lava cakes." Is it possible you still have that recipe somewhere? I do hope so.-Maureen May, Durango, Colo.

A. Here's the recipe, published in the ChicagoTribune in 1992, and it's perfect for a special Valentine. These decadent, individual chocolate cakes harbor a sweet little secret for that someone special-a soft center of chocolate fudge that erupts in a rich, dark puddle from the warm cakes. They're best served just out of the oven.

Q. I would love to know where Ainsley Harriott gets his bright, multicolored, checked aprons.-Nancy Dahl via e-mail

A. London chef Ainsley Harriott is author of several cookbooks and host of a cooking show that ran for a while last year on WMAQ-Ch. 5. His colorful aprons are made by his wife, Clare, but unfortunately they are not for sale.

X X X

Q. I read a recipe in your Good Eating section that used broccoli rabe. What is broccoli rabe? I looked in the dictionary to no avail. Your answer would be greatly appreciated.-Jerrie Asciutto, Lake Summerset, Ill.

A. Broccoli rabe or raab-usually sold as "rapini" in supermarkets but also known by its Italian name, broccoli di rape-is a leafy green vegetable that has long stems and scattered clusters of broccoli-like buds at the end.

Even though it resembles broccoli, it has a sharper, more bitter flavor; it takes some getting used to but can quickly become habit-forming. (Despite its name, broccoli rabe is related to the turnip and cabbage family, according to "Food Lovers Companion.")

The edible leaves and flowers make a delicious side dish; saute them in a little olive oil or butter. You can also boil or steam them. Sauteed rapini also teams well with pasta and tomatoes.

X X X

Chocolate Lava Cakes

Preparation time: 35 minutes

Chilling time: 4 hours

Cooking time: 30 minutes

Yield: 8 servings

Chocolate lava filling:

3 ounces bittersweet or semisweet chocolate, chopped
6 tablespoons whipping cream
1 tablespoon light corn syrup
1 teaspoon vanilla
Cakes:

8 ounces bittersweet or semisweet chocolate, chopped

\ cup coffee or water

{ teaspoons vanilla extract
stick ({ cup) unsalted butter, softened
3 cup sugar plus 3 tablespoons
large eggs, separated
} cup flour

[ teaspoon salt

Cocoa powder or confectioners' sugar, optional

Vanilla ice cream or custard sauce for serving

For filling, lay piece of plastic wrap over plastic ice cube tray. With fingers, poke plastic down into eight of the cubes so they are fully lined with plastic; set aside. Melt chocolate with cream and corn syrup in bowl over simmering water. Whisk until smooth. Stir in vanilla; let cool slightly. Fill ice cubes tray with chocolate mixture. Freeze at least 4 hours.
For cakes, heat oven to 425 degrees. Butter eight 4-ounce souffle dishes or ramekins. Place on jellyroll pan; set aside. Melt chocolate with coffee in bowl over simmering water. Cool slightly. Stir in vanilla. Set aside.
Cream butter with 1/3 cup of the sugar with electric mixer until light and fluffy, 3 minutes. Add egg yolks, one at a time, mixing well after each addition. Stir in chocolate mixture. Fold in flour and salt. Beat egg whites with clean mixer beaters until soft peaks form. Add remaining 3 tablespoons of the sugar, 1 tablespoon at a time, mixing well after each addition. Continue beating until thick and glossy. Fold \ of the whites into chocolate batter; gently fold in remaining whites.
Fill souffle dishes about halfway with chocolate batter. Place frozen chocolate cube into center of each; add remaining batter, filling almost to top.(The cakes can be made ahead up to this point and refrigerated 4 hours.) Bake until cakes are puffy and set, about 18 minutes. Loosen sides of cake from souffle dish using knife; invert onto serving plate. Repeat with remaining cakes. (Do not let cakes cool completely in souffle dish or bottom will stick.) Sift cocoa over top; serve with ice cream or custard sauce as desired.
Nutrition information per serving:

Calories: 415

Fat: 28 g

Saturated fat: 16 g

% calories from fat: 57

Cholesterol: 125 mg

Sodium: 80 mg

Carbohydrates: 42 g

Protein: 4.7 g

Fiber: 0.4 g

X X X

PHOTO (from KRT Photo Service, 202-383-6099):

TESTKITCHEN: Chocolate lava cakes explode with a soft, fudgy center.

Source: Chicago Tribune (IL), Feb 12, 2001

`Yule log' chocolate cake is a tasty French ritual

2006-06-17T08:45:00.000-05:00

Like so many other things around this time of year, the history and tradition surrounding the "buche de Noel" is scatttered.

A traditional French cake that is served to honor the ancient ritual of lighting a yule, or Christmas log, is shrouded with pagan and Christian rituals, and it's difficult to tell where one ends and the other begins.

Three things are for sure, though: It's cake. It's chocolate. It tastes darned good.

The tradition of lighting fires to celebrate the winter's solstice began hundreds of years ago in Northern Europe. The French adapted the tradition to their own tastes, using a log to heat the Reveillion, a midnight supper served on Christmas Eve. Wine was usually poured over the log, and as it burned songs were sung in its honor.

The ashes from the log were considered to be magical, and families used them throughout the New Year to fertilize crops. Inside the house they were used to ward off evil spirits.

When the modernization of French households gave way to fewer fireplaces, the real log was replaced by a chocolate cake shaped like a log. Every pastry chef has his or her own version, but often the log is decorated with chocolate buttercream and meringue mushrooms as well as festive marzipan figures.

More modern versions of the yule log can be decorated simply with chocolate "bark" made from chocolate curls, then filled and iced with ganache-a rich chocolate glaze that is easy to make and spread. It's extra dark color gives the cut cake the look of having a tree's rings, too.

It's not hard to make a buche de Noel, but it is time-consuming and takes planning. Some items, such as the chocolate curls, can be made a few days ahead of time. The cake-a classic French sponge called a genoise-can be prepared a day ahead; the ganache, too.

If you are preparing the cake for a party, don't put it together until the day of the event-that way it will taste and look as fresh as possible.

EQUIPMENT

One 11 {-by-15 {-inch jelly roll pan

Hand whisk

Serrated knife

Hand sifter

Metal spreading spatula

Metal pastry scraper or long straight-edged knife

Pastry brush

Parchment paper

Sprigs of holly or pine for decoration (optional)

INGREDIENTS

pound semisweet chocolate, chopped fine, or chocolate candy coating wafers, melted
recipe Chocolate Genoise (See below)
{ cup confectioners' sugar
recipe Butter Ganache (See below)
cup Simple Syrup (See below)
Several hours ahead, make the chocolate bark. See the notes on tempering chocolate or using chocolate candy wafers, below.

When the chocolate is melted, spread a thin stream of it over a cool, smooth surface (a slab of marble is ideal) until it is a sixteenth-inch thick and very smooth. Allow the chocolate almost to set.

Using a metal pastry scraper or a long, straight-edged knife, scrape the chocolate from right to left using quick, upward strokes. The chocolate should curl. You will need several dozen curls to cover an entire cake. Place the curls aside until needed, away from direct heat.

While the genoise is still cooling in the pan, sprinkle confectioners'sugar over it lightly. Remove the cake from the pan and roll it, starting from the longer side and with the parchment paper on the inside of the roll, until tight. If you wait until the cake is completely cool to do this step, it will crack and break. Set aside the rolled cake, wrapped in a towel or parchment paper, to cool completely.

ASSEMBLY & DECORATION

Unroll the cake. Remove the parchment by carefully peeling it from the inside of the cake. Brush the inside of the cake with a sprinkling of simple syrup. Using a metal spatula, evenly spread the cake with about 1 { cups of ganache. Reroll the cake, and refrigerate until the filling is firm, 15 to 30 minutes.

Frost the cake with the remaining ganache. Refrigerate again for 15 to 20 minutes.

Using a long serrated knife, slice off about one-third of the roll with a diagonal cut. Cut this smaller piece diagonally in half to form two angled pieces or "knots." Transfer the cake to a flat serving plate. Position one knot on top of the roll (use toothpicks to secure this piece if necessary) and the other at the side. Press gently to secure them in place, and smooth the ganache.

Place strips of bark on the cake. Using your fingers or a small spatula, press the bark into the ganache.

Just before serving, dust one side of the log with confectioners' sugar, using the hand sifter. Garnish with holly and pine.

NOTES ON TEMPERING CHOCOLATE

Chocolate can be fussy to work with. It should always be melted slowly and evenly. The top of a double boiler is a safe method. Make sure no water gets into the chocolate. You will need an accurate candy thermometer to test the temperature of the chocolate.

Once melted, chocolate will "bloom" upon resetting if not tempered-creating ugly grayish streaks on its set surface.

To avoid this, partially melt the chocolate, removing it from heat before it reaches 90 degrees (88 degrees for milk or white chocolates). The chocolate will still have lumps, so allow the residual heat to melt the rest of it.

If you exceed the temperature, add more chocolate chips to the mixture to lower the temperature. If lumps remain, remove them before using. Keep the dark chocolate at 90 degrees during use. If it gets too cold, it is out of temper.

If all this sounds too ominous, use chocolate candy coating wafers. They do not need to be tempered. Melt them slowly and evenly as you would dark chocolate, then use them as neccesary. Coating wafers can be found in some supermarkets and at cake supply stores.

SPONGE CAKE

Genoise is the term for a French sponge cake. Rather than chemical leaveners, such as baking powder or baking soda, a genoise uses the air incorporated into the batter during mixing as leavening.

Careful mixing of the eggs incorporates air; when baked, the trapped air causes the cake to rise.

CHOCOLATE GENOISE (SPONGE CAKE)

6 eggs, at room temperature
1 cup granulated sugar
2/3 cup cake flour, sifted
1/3 cup cocoa, sifted together with the cake flour
1 teaspoon vanilla or liqueur
3 tablespoons unsalted butter, melted
Preheat the oven to 350 degress. Fill a sauce pan one-third full with water and bring the water to a simmer. Lightly butter and flour the jelly roll pan (the cake will make two 8-inch round layers also), or spray the pan with Baker's Joy and line it with a piece of parchment paper cut to fit its size.

In the bowl of an electric mixer, whisk together the eggs and sugar. PLace the bowl over the simmering water (don't let the bowl touch the water) and whisk until the mixture is lukewarm and the sugar has dissolved (about 100 degrees on a thermometer).

When lukewarm, beat the eggs on high speed until the mixture becomes pale yellow and thick. The eggs should drip like a ribbon from the end of a spatula and rest on top of the batter for a few seconds before sinking. Take care not to overwhip.

Remove the bowl from the mixer. With a rubber spatula or plastic bowl scraper, gently add the flour and cocoa to the whipped eggs one-third at a time, turning the bowl one quarter with each stroke. Add the vanilla and melted butter, folding only until blended. Do not overmix or the batter will deflate.

Pour the batter into the prepared pan or pans and bake in the center of the oven for 15 minutes (bake cake rounds for 20 to 30 minutes). The cake is done when it springs back lightly to the touch.

Cool the cakes on wire racks.

BUTTER GANACHE

pound semisweet chocolate chips
{ cups heavy cream
tablespoons sweet butter, cold
In a medium sauce pan, heat the heavy cream to a boil. Add the chocolate chips and stir, using a whisk, until well blended. Add the butter a tablespoon at a time, blending after each addition.

Cover the ganache with plastic wrap, letting the wrap touch the surface so a skin does not form.

Set aside for a few hours (or overnight) to allow the ganache to thicken. Yield: 3{ cups.

SIMPLE SYRUP

cup granulated sugar
cup water
Bring the sugar and water to a boil in a small sauce pan, allowing all the sugar to dissolve. Remove from heat and cool. Flavor with a few tablespoons of liqueur, if desired.

Source: Providence Journal, The (RI), Dec 16, 2002

Chocolate cake a treat for vegan Valentines

2006-06-17T08:23:00.000-05:00

Vegans need not be deprived of moist, decadent chocolate cake to share with their Valentines.

This one is a marvel of culinary science - neither crumbly nor rubbery despite the lack of eggs, butter and cream.

It took two months and 101 cakes before the experimenters at Cook's Illustrated magazine got it right.

If you don't say it's vegan, no one would know.

Vegan Chocolate Cake

Natural cocoa powder has a bitter edge; it may be labelled unsweetened cocoa powder or baking cocoa. In dutch-processed cocoa powder, the acidity has been reduced; the flavour is mellow and the colour dark. I used Earth Balance vegan butter substitute, a very salty, non-hydrogenated margarine. The vegan chocolate chips were dark but sweet. Turbinado is a natural, golden, coarse cane sugar. Look for ingredients in health food stores and bulk shops.

CAKE:

2/3 cups turbinado sugar
1/2 cups all-purpose flour
2 cup oat flour
tsp baking soda
4 tsp salt
3 cup each: dutch-processed cocoa, natural cocoa
1/2 oz (40 g) unsweetened chocolate, chopped
cup hot brewed coffee
cup light coconut milk
tbsp cider vinegar
1/2 tsp vanilla extract
4 cup vegan butter substitute, at room temperature
ICING:

20 oz (560 g) vegan chocolate chips
1/2 cup hot brewed coffee
1/4 cup boiling water
1/2 cup light coconut milk
4 oz (125 g) silken tofu
Shredded dried coconut (optional)

Spray two 9-inch round cake pans with cooking spray.

For cake, whir turbinado in food processor in 2 or 3 batches until powdery. Sift turbinado, flours, baking soda and salt into large bowl. Whisk to combine.

In medium bowl, whisk together cocoas, chocolate and hot coffee until smooth. In large measuring cup, combine coconut milk, vinegar and vanilla.

Put vegan butter substitute in medium bowl. Add coconut milk mixture in two batches, whisking until well blended each time. Whisk into chocolate mixture until combined. Add this mixture to dry ingredients. Gently fold with rubber spatula until just incorporated and no streaks of flour remain.

Pour batter into cake pans. Bake in preheated 350F oven until tester inserted in centres comes out clean, 20 to 25 minutes, switching and rotating pans after 12 minutes. Cool on wire rack until cakes are at room temperature. Invert from pans on to rack.

For icing, put chocolate chips in medium heatproof bowl over pan of simmering water. Pour in coffee and water. Whisk until smooth. Whisk in coconut milk until blended. Place in food processor with tofu. Process until smooth, 10 to 15 seconds, stopping to scrape down bowl. Cover with plastic wrap. Refrigerate until texture resembles firm cream cheese, 1 to 1-1/2 hours.

Transfer to large bowl. Whip at high speed with electric mixer fitted with whisk attachment until mousse-like, with medium stiff peaks, 1 to 1-1/2 minutes.

Spread icing over top of first cake. Top with second cake. Spread icing on top and sides. Sprinkle with coconut (if desired). Makes 10 to 12 servings.

Source: Toronto Star (Canada), Feb 13, 2004

Party cakes

2006-06-17T08:12:00.000-05:00

Recipes by Kathy Kaliban Nolan

Simple but stunning sheets cakes, layer cakes and cupcakes by the dozen--all dressed up for every special celebration

a Easy
b Moderate
c Challenging
d Microwave
e Low-fat
f Low-calorie
g Can be frozen up to 1, 3, 6, or 9 months

STRAWBERRIES-AND-CREAM CAKE
You'll need to make and bake our White Cake recipe twice to create this glorious spring dessert that's filled with fresh strawberries and frosted with whipped cream.

Prep time: 1 1/2 hours plus cooling [b, d, g 1]

Baking time: 20 minutes per cake

Vegetable cooking spray
White Cake (recipe on page 189)
Basic Buttercream (see page 168)
1 cup finely chopped fresh strawberries
1/3 cup strawberry jelly, melted
2 cups heavy or whipping cream
1/4 cup confectioner's sugar
Sliced strawberries, blueberries and mint sprigs, for garnish

Heat oven to 350 degrees F. Line a 15 1/2 x 10 1/2-inch jelly-roll pan with foil; lightly coat foil with vegetable cooking spray.
Make batter for one recipe White Cake. Spread batter evenly in prepared pan. Bake 20 minutes, until toothpick inserted in center comes out clean.
Cool cake in pan on large wire rack 10 minutes; invert cake onto rack. Remove pan and foil; cool completely. Repeat process with another recipe White Cake. (Can be made ahead. Cover and freeze cakes up to 1 month. Thaw a room temperature 30 minutes.)
Make Basic Buttercream; stir in chopped strawberries.
Place 1 cake laver on large platter; tuck four strips of wax paper under cake. Brush top of cake with melted jelly. Spread buttercream over jelly; top with second cake layer.
Beat cream and confectioners' sugar in mixer bowl at medium-high speed until stiff peaks form. Spread over top and sides of cake. Remove wax-paper strips. Garnish cake with sliced strawberries, blueberries and mint sprigs. Refrigerate up to 2 hours before serving. Makes 24 servings.

PER SERVING DAILY GOAL

Calories 415 2,000(F), 2,5000(M)
Total fat 22g 60 g or less (F); 70 g or less (M)
Saturated fat 13.5 g 20g or less (F); 23 g or less (M)
Cholesterol 67 mg 300 mg or less
Sodium 343 mg 2,400 mg or less
Carbohydrates 52 g 250 g or more
Protein 4 g 55 g to 90 g

WHITE CAKE

This delicate egg-white cake is great with fruit fillings or vanilla. For a tender texture, don't over mix the batter.

Prep time: 15 minutes [a]

2 cups sifted all-purpose flour 2 teaspoons baking powder 1/2 teaspoon salt 2/3 cup butter or margarine, softened 1 1/4 cups sugar 4 large egg whites 1 teaspoon vanilla extract 3/4 cup milk
1. Combine flour, baking powder and salt in bowl.
2. Beat butter in large mixer bowl at medium-high speed until smooth. Gradually beat in sugar, scraping bowl occasionally with rubber spatula, until light and fluffy, about 5 minutes. Add whites; beat 1 minute more. Beat in vanilla.
3. With mixer at low speed, add dry ingredients alternately with milk, beginning and ending with dry ingredients, until blended. Proceed with desired cake or cupcake recipe.

CHOCOLATE-HAZELNUT LAYER CAKE

Tall and impressive: A chocolate sheet cake is cut into thirds, then stacked and frosted with vanilla and hazelnut butter creams and finished with a bittersweet chocolate glaze. For an even coating, work quickly when applying the glaze and use a long, narrow metal spatula.

Total prep time: 1 hour 30 minutes plus standing [b, g1]

Baking time: 25 minutes

Vegetable cooking spray
Chocolate Cake (recipe on page 190)
2 recipes Basic Buttercream (see page 168), divided
1/2 cup wasted and skinned hazelnuts

Chocolate Glaze

4 squares (4 oz.) semisweet chocolate, chopped
2 squares (2 oz.) unsweetened chocolate, chopped
3 tablespoons butter or margarine, cut up
2 tablespoons light corn syrup
1/2 pint fresh raspberries, for garnish

Heat oven to 325 degrees F. Line a 15 1/2 x 10 1/2-inch jelly-roll pan with foil; lightly coat foil with vegetable cooking spray.
Make batter for Chocolate Cake. Spread batter evenly into prepared pan. Bake 25 minutes, until toothpick inserted in center comes out clean.
Cool cake in pan on large wire rack 10 minutes. Invert cake onto rack; remove pan and foil and cool completely. (Can be made ahead. Cover and freeze up to 1 month. Thaw at room temperature 30 minutes.)
Make Basic Buttercream. Process hazelnuts in food processor until finely chopped. Combine nuts with 1 recipe (1 1/3 cups) buttercream in small bowl.
Slice cake crosswise into thirds with serrated knife. Place one third of cake on large platter. Tuck four strips of wax paper under cake. Spread with half of hazelnut buttercream. Top with second third of cake; spread with remaining hazelnut buttercream. Top with remaining third of cake.
Spread remaining recipe Basic Buttercream in a thin layer over top and sides of cake; refrigerate 15 minutes until buttercream is set.
Make Chocolate Glaze: Meanwhile, heat chocolates, butter and corn syrup in small saucepan over low heat until smooth; cool slightly.
Pour Chocolate Glaze into a puddle in center of top of cake. With a long metal spatula, spread glaze, allowing it to flow down sides of cake. Smooth glaze over sides. Let cake stand 45 minutes until glaze is set. Remove wax-paper strips. Garnish with raspberries. Makes 12 servings.

PER SERVING DAILY GOAL

Calories 695 2,000(F), 2,500(M)
Total fat 36 g 60 g or less (F); 70 g or less (M)
Saturated fat 20 g 20 g or less (F); 23 g or less (M)
Cholesterol 124 mg 300 mg or less
Sodium 515 mg 2,400 mg or less
Carbohydrates 95 g 250 g or more
Protein 7 g 55 g to 90 g

CHOCOLATE CAKE

Our easy-to-make cocoa cake has a rich, fudgy taste without the fuss of melting chocolate!

Prep time: 20 minutes [a]

1 3/4 cups all-purpose flour
3/4 cup unsweetened cocoa
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup butter or margarine, softened
1 1/2 cups sugar
3 large eggs
1 teaspoon vanilla extract
1 1/4 cups buttermilk

Sift together flour, cocoa, baking powder, baking soda and salt in bowl.
Beat butter in large mixer bowl at medium-high speed until smooth, Gradually beat in sugar, scraping bowl occasionally with rubber spatula, until light and fluffy, about 5 minutes. Add eggs 1 at a time, beating well after each addition. Beat in vanilla.
With mixer at low speed, add dry ingredients alternately with buttermilk, beginning and ending with dry ingredients, until blended. Proceed with desired cake or cupcake recipe.

PECAN CAKE WITH BROWNED BUTTER FROSTING

Here's cake for praline lovers that can be prepared as a layer or sheet cake. When heating the butter for the icing, cook slowly until deep brown and fragrant, being careful not to burn.

Prep time: 1 hour 20 minutes [a, g1]

Baking time: 35 to 40 minutes for 9-inch round cake; 45 to 50 minutes for 13x9-inch sheet cake

Vegetable cooking spray
Yellow Cake (recipe on page 192)
1 1/2 cups chopped, toasted pecans

Browned Butter Frosting

1/2 cup butter (no substitutions)
2 cups confectioners' sugar
1/2 cup heavy or whipping cream
2 tablespoons light corn syrup
2 teaspoons vanilla extract

Heat oven to 350 degrees F. Lightly coat two 9-inch round cake pans with vegetable cooking spray. Line bottoms with wax paper; lightly coat paper with cooking spray. (Or, line a 13x9-inch baking pan with foil; lightly coat foil with cooking spray.)
Make batter for Yellow Cake. Spread batter evenly into prepared pans. Bake layers 35 to 40 minutes (45 to 50 minutes for sheet cake) until toothpick inserted in center of cake comes out clean.
Cool cake in pans on wire racks 10 minutes. Invert cake onto racks; remove wax paper or foil and cool completely. (Can be made ahead. Cover and freeze up to 1 month. Thaw at room temperature 45 minutes.)
Make Browned Butter Frosting: Heat butter in large saucepan over medium heat until brown, 5 minutes. Whisk in confectioners' sugar, heavy cream and corn syrup. Increase heat to high; bring to boil and boil 1 minute. Remove from heat; stir in vanilla. Transfer frosting to bowl. Place in a larger bowl half-full of ice water. Cool frosting, stirring frequently, until very thick, 10 minutes. (Makes 1 1/3 cups.)
Place one layer on a serving plate. Spread top with 1/2 cup frosting; top with second layer. Spread remaining frosting over top and side. Let stand 15 minutes until frosting is set.
Pat pecans onto side of cake. (For sheet cake, frost top and sides. Let stand 15 minutes, then pat pecans onto sides.) Makes 12 servings.

PER SERVING DAILY GOAL

Calories 690 2,000(F), 2,500(M)
Total fat 38 g 60 g or less (F); 70 g or less (M)
Saturated fat 18 g 20 g or less (F); 23 g or less (M)
Cholesterol 148 mg 300 mg or less
Sodium 504 mg 2,400 mg or less
Carbohydrates 83 g 250 g or more
Protein 7 g 55 g to 90 g

YELLOW CAKE

A classic cake batter enriched with buttermilk. For a delicate nut-flavored variation, add 1 teaspoon almond extract to the batter.

Prep time: 20 minutes [a]

3 cups sifted all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
1 cup butter or margarine, softened
2 cups sugar
4 large eggs
2 teaspoons vanilla extract
1 1/4 cups buttermilk

Combine flour, baking powder and salt in bowl.
Beat butter in large mixer bowl at medium-high speed until smooth.
Gradually beat in sugar, scraping bowl occasionally with rubber spatula, until light and fluffy, about 5 minutes. Add eggs 1 at a time, beating well after each addition. Beat in vanilla.

3. With mixer at low speed, add dry ingredients alternately with buttermilk, beginning and ending with dry ingredients, until blended. Proceed with desired cake or cupcake recipe.

Sifting Flour
Even though all-purpose flour may be labeled presifted, sift it again for good measure. During packaging and shipping, flour can pack down. Sifting aerates the flour and removes lumps. Here's the experts' technique:

Place a dry measuring cup on a sheet of wax paper.
Add the approximate quantity of flour to a wire mesh strainer and place it over the cup. Sift the flour into the cup so that it exceeds the top of the rim.
Level off excess with flat side of a spatula or knife.
Add any other dry ingredients to flour and sift again to distribute.
Cupcakes, Cupcakes And More Cupcakes
Just follow our easy chart to bake up dozens of delicious cupcakes. Simply select the size, then mix and match cake and frosting flavors of Basic or Chocolate Buttercream [recipe on page 168].

PAN PRIMERTo Customize cupcakes, you can bake them in three sizes of muffin pans, made of heavy-gauge metal. Here's what to choose from:

Miniature (twelve cupcakes): 1 3/4 inches wide
Standard (six or twelve cupcakes): 2 3/4 inches wide
Jumbo (six cupcakes): 3 1/4 inches wide

Use paper or foil cupcake liners, which are available in all three sizes in assorted colors. The cupcakes will unmold effortlessly and stay moist.

GENERAL DIRECTIONS
Heat oven to 350 degrees Fahrenheit. Line muffin-pan cups with cupcake liners. Spoon batter into each cup. Bake until toothpick inserted in center of cupcakes comes out clean. Cool in pans 5 minutes on wire racks. Remove cupcakes from pan; cool completely. Repeat with remaining batter, filling unused pan cups halfway with warm water. (Can be made ahead. Cool. Cover and freeze up to 1 month. Thaw at room temperature 20 minutes.)

To frost: Prepare 2 recipes desired buttercream for miniature and standard cupcakes; prepare 1 recipe for jumbo. Tint with food color if desired.

The following chart reads as follows:

Row 1: Size

Row 2: Yellow Cake

Row 3: White Cake

Row 4: Chocolate Cake

Miniature
Batter per muffin cup: 1 level tablespoon

Baking time: 18 minutes
Makes: 96 cupcakes
Calories with icing: 85[*]

Baking time: 15 minutes
Makes: 67 cupcakes
Calories with icing: 95

Baking time: 13 minutes
Makes: 80 cupcakes
Calories with icing: 80

Standard
Batter per muffin cup: scant 1/4 cup

Baking time: 20 minutes
Makes: 34 cupcakes
Cal: 240

Baking time: 25 minutes
Makes: 15 cupcakes
Cal: 425

Baking time: 24 minutes
Makes: 24 cupcakes
Cal: 275

Jumbo
Batter per muffin cup: scant 1/2 cup

Baking time: 30 minutes
Makes: 15 cupcakes
Cal: 440

Baking time: 33 minutes
Makes: 8 cupcakes
Cal: 600

Baking time: 30 minutes
Makes: 11 cupcakes
Cal: 445

* All nutritional information is based on 1 tsp. buttercream per miniature cupcake, 1 T.per standard cupcake and 2 T. per jumbo cupcake.

Source: Ladies' Home Journal, May96, Vol. 113 Issue 5, p186, 6p

No-regrets chocolate cake

2006-06-17T08:10:00.000-05:00

By Robin Vitetta-Miller, M.S.

With all those creamy candy hearts around, February just screams, “Eat chocolate!” Fortunately, this lush-looking cake has a rich chocolate taste without the associated calories or fat. It also keeps incredibly well — just wrap it tightly in plastic wrap and freeze for up to four months.

RECIPE OF THE MONTH

Chocolate Snacking Cake

Serves 12

Prep time: 10 minutes Cook time: 25 minutes Nonstick cooking spray

¾ cups all-purpose flour
¾ cups packed light brown sugar
¾ cup cocoa powder

½ teaspoons baking soda
½ teaspoons baking powder
¼ teaspoon salt

¼ cups reduced-fat buttermilk
large egg whites
tablespoons light margarine, melted
½ teaspoons vanilla extract
cup boiling water
tablespoon confectioners' sugar
Preheat oven to 350° F. Lightly coat a 9-by-12-inch baking pan with cooking spray. In a large bowl, combine next 6 ingredients (flour through salt). Mix well with a fork to break up brown sugar. Set aside.

In a large mixing bowl, combine buttermilk, egg whites, melted margarine and vanilla. Mix on low speed until blended. Gradually beat in boiling water. Then slowly add flour mixture and, again, mix on low speed until blended.

Pour batter into prepared pan and bake 25 minutes, or until a toothpick inserted in center comes out clean. Cool cake in pan on a wire rack. Sift confectioners' sugar over top just before slicing into 12 equal squares.

Nutrition Score per serving (½ of cake): 245 calories, 11% fat (3 g; 1g saturated), 81% carbs (50 g), 8% protein (5 g), 2 g fiber, 59 mg calcium, 4 mg iron, 317 mg sodium.

Source: Shape, Feb2003, Vol. 22 Issue 6, p118, 1p

Favorite recipes

2006-06-17T08:00:00.000-05:00

By BRUCE BURDGE

Any day can be a holiday when dinner is a family favorite. Here are some suggestions.

Brunswick stew
This was first served in Brunswick County, Virginia. This thick, filling stew was originally made with squirrel, and whatever vegetables were available. Nowadays it generally relies on chicken. In this recipe we will use rabbit if we don't have any squirrel. It can also contain bacon, potatoes, tomatoes, corn, okra, and beans.

Makes about 6 quarts:

1 5-pound stewing chicken, quartered
2 cups celery, chopped
2 cups onions, chopped
2 cups carrots, chopped
fines herbes bouquet
1 teaspoon seasoned salt
1 3 to 4-pound rabbit, dressed and quartered or 2 squirrels,
dressed and quartered
1 pound thick-sliced bacon, cut into chunks
2 cups tomatoes, peeled and chopped
2 tablespoons tomato paste
2 tablespoons butter
2 cups fresh baby lima beans
2 cups fresh whole corn kernels
2 cups fresh okra, sliced in chunks freshly ground black pepper
to taste
1 tablespoon Tabasco sauce

In a large stock pot, put the chicken, along with 1/4 of the celery, onions, and carrots. Add the herb bouquet, seasoned salt, and enough water to cover the contents. Cover and bring to a boil. Reduce heat and simmer for about 30 minutes.

Add the rabbit or squirrel and simmer partially covered for another hour or until meat is tender. Remove chicken, rabbit, and squirrel from the stock pot, and when it has cooled sufficiently, remove the meat from the bones. Discard the bones, cut the meat into pieces and set aside.

Strain the broth and discard all the solids. Return the broth to the stock pot. Skim any fat off the top of broth.

In a large skillet with a medium flame, cook the bacon until crisp. Remove bacon and drain on paper towels. Discard bacon drippings except for about 2 tablespoons. To the skillet add the remaining celery, onions, and carrots. Cook with a medium heat until tender, Add the tomatoes and tomato paste.

To the stock pot add the lima beans, corn, okra, meat, sauteed vegetables, and bacon. Add pepper, Tabasco and cook until vegetables are tender. Don't overcook or it will get mushy.

Herb Bouquet:
(tied in cheesecloth)
parsley, 6 sprigs
thyme, 3 sprigs or 1/2 teaspoon dried
basil, 2 sprigs or 1/2 teaspoon dried
sage, pinch
garlic, 2 cloves crushed
peppercorns, 8
red pepper, 2
dried lemon peel from 1/2 lemon

Dirty Rice:
Serves 10-12
1 quart water or stock
2 legs or 6 wings from chicken
6 chicken gizzards
6 chicken hearts
6 chicken livers
2 pounds sausage meat, hot
1/4 cup butter
1 cup onion, chopped
3/4 cup green pepper, chopped
1/2 cup celery, chopped
1/2 cup green onions, chopped
1/2 cup cooked ham, chopped
1 tablespoon parsley flakes, dried
1/4 teaspoon cayenne pepper
cooked hot rice

In a Dutch oven add the stock and bring it to a boil, then lower heat to a simmer. Add the chicken parts, gizzards, hearts, and cover. Cook for 20-30 minutes or until the gizzards are tender, then add the livers. Cook for another 10-15 minutes.

Drain, and set aside the liquid. Remove the meat from the bones and chop up meat, gizzards, hearts, and livers. Set aside.

Brown the sausage in Dutch oven, stirring until it is crumbly. Drain and set aside.

Melt the butter in the Dutch oven. Add the onions, green peppers, celery, and green onions. Cook over a medium heat, stirring often, for about 6-8 minutes. Add the liquid, ham, sausage, chopped chicken meat, parsley, and cayenne. Bring to a boil, reduce heat, and simmer for 15-20 minutes.

Mix the hot rice into the Dutch oven and serve.

Jambalaya
(serves 4-6)
2 pounds shrimp, peeled
1 cup onions, chopped
1 cup green peppers, chopped
1 cup celery, chopped
1 cup green onions, chopped
1/2 pound smoked ham, cubed
1/2 pound smoked sausage, sliced
2 cups stewed tomatoes, drained; save the liquid
1/2 cup stock
1/4 cup oil
2 cloves garlic, minced
1 teaspoon thyme
1 teaspoon black pepper
1/4 teaspoon cayenne pepper
1 teaspoon seasoned salt
1 cup rice
2 teaspoons Worcestershire sauce
pinch of sage

In a large heavy kettle or Dutch oven heat the oil, saute the sausage and ham until lightly browned. Re-move from pot and set aside. In the meat drippings saute the onions, green onions, green peppers, garlic and celery until tender. Then add the pepper, salt, thyme, tomatoes, and cook for 5 minutes. To the stock add the liquid left over from the tomatoes, Worcestershire sauce, sage, and rice. Bring this to a boil. Cover and simmer for 5 minutes. Add the shrimp, sausage and ham and cook uncovered, stirring occasionally for about 30 minutes more until the rice is done.

Baked Escalloped Corn
2 cans cream style corn
1 can whole kernel corn, drained
1 tablespoon butter
1 egg
1 tablespoon sugar
2 cups bread

Mix all together, add a little milk, salt and pepper to taste. Sprinkle paprika on top before baking. Bake 350degrees for 1 hour.

Carrot Relish
1 lb. carrots, grated
1 lemon
1 cup sugar

To the prepared carrots add the grated rind of lemon, and the juice of same. Add 1 cup sugar. Blend and refrigerate. Goes good with turkey or ham and it's real colorful. Besides it's delicious.--Lois Luckovich, Cobble Hill, British Columbia

Baked Barley
1 large onion, sliced thin
3 teaspoon oil
1 cup pot barley
6 cups broth

Preheat oven to 375degrees. Saute onion in oil until slightly browned. Add barley and saute until slightly toasted. Place in a non-metallic casserole. Add 3 cups of broth. Bake 40 minutes to 1 hour or until most of liquid is absorbed. Add remaining broth and bake another hour until quite dry. Serves 6.

You can add a bay leaf or other herbs to taste or use 1/2 tomato juice and 1/2 broth.--Mrs. M.P., Michigan

Baked corn: This is excellent with turkey and dressing.

2 cans (or homestead equivalent) creamed corn
2 eggs, beaten
1/4 cup melted butter
1/2 cup milk
3 tablespoons flour
2-3 teaspoons sugar
2 teaspoons baking powder
salt and pepper

In an ungreased baking dish, preferably glass/Pyrex, combine all ingredients, mixing thoroughly. Bake in 350degrees oven until mixture sets firm and is brown on top.

The measurements can be adjusted slightly to accommodate personal taste; however, the baking powder should not be adjusted.--Patti Prasco, New Caney, Texas

I have a recipe similar to "Hard Times Cake" in the January/February magazine.

This came from my husband's grandmother, who said white sugar, shortening, eggs and milk were hard to come by. I've made it for over 40 years and it's very popular. It's a good picnic cake--no icing.

War Cake
2 cups brown sugar
1 box raisins
2 tablespoons shortening (or lard)
2 cups boiling water
1 tsp. cinnamon
1/4 tsp. cloves

Combine all ingredients in a pan and boil for 5 minutes.

Then use 2-3 tablespoons of hot water to dissolve 1 teaspoon of baking soda.

Add to almost-cool pot of ingredients.

Add 3 cups flour to pot and combine. It might be bubbly with the soda.

Pour in greased and floured tube pan. Bake 350degrees about 1 hour. Check with toothpick. Cool before removing from pan.

Source: Countryside & Small Stock Journal, May/Jun96, Vol. 80 Issue 3, p39, 3p

Yak Snack: Flag Cake

2006-06-17T07:50:00.000-05:00

Memorial Day is Monday, May 30. For many people, it's the kickoff of summer picnics and family gatherings at the park or in the back yard. Here's a cake to salute America on Memorial Day and all summer long!

We got the original idea for this cake from the folks who make Cool Whip, but we made a few changes. You can be creative as you like!

INGREDIENTS

1 tub (12 oz.) Cool Whip

2 loaves pound cake (homemade or store-bought)

1 box Little Debbie Golden Sponge Cakes (or similar treats)

2 pints strawberries

1 pint blueberries

Toothpick flag decorations

DIRECTIONS

1. With an adult's help, slice the pound cakes into {-inch slices.

2. Line a 13-by-9 inch baking pan with the cake slices. (You may need to cut some slices to completely cover the bottom of the dish.)

3. Slice the Little Debbie snack cakes in half vertically. Place the snack cakes in a layer atop the pound cake slices.

4. Spread the Cool Whip in a layer over the snack cakes.

5. With an adult's help, thinly slice the strawberries and line up in rows to create the stripes on the flag.

6. Place the blueberries in the upper left corner of the cake to create the flag's blue "field," that's the name of the blue rectangle where the stars are.

7. Decorate the cake with mini-flags on toothpicks. Refrigerate the cake until you're ready to serve it.

Source: Detroit Free Press (MI), May 10, 2005

Recipes for passover

2006-06-17T07:48:00.000-05:00

Mini-Fruit Muffins;Honey Chicken With Cherry Sauce; Passover Sponge Cake; Glazed Carrots With a Touch of Cinnamon

Here are several recipes from the Passover cooking class at the Jewish Community Center of Orange County. The muffins, because they have no flour, are similar to fruity cookies. The grilled chicken is a great holiday alternative to using the oven. The cake, while rich, is light and moist. The carrots, from a low-fat Jewish cookbook, make a nice side dish for the chicken.

Mini-Fruit Muffins 3 cups dried fruit, diced, any variety 1 cup chopped nuts 1/3 cup light brown sugar 3 eggs or equivalent of egg substitute Preliminaries: Preheat oven to 350 degrees. Spray 2 mini-muffin tins with nonstick spray.

Mix all ingredients in a bowl. Place about 1 tablespoon of batter into each cup.
Bake muffins 20-25 minutes. Let muffins cool in the tins 5 minutes. Remove and place each muffin in a mini paper baking cup.
Yield: About 32 muffins Nutritional information (per muffin): 67 calories, 1.9 grams protein, 10.2 grams carbohydrates, 2.7 grams fat, 37 percent calories from fat, 20 milligrams cholesterol, 9 milligrams sodium Source: Adeline Cohen Your notes:

Honey Chicken With Cherry Sauce 1/3 cup burgundy or other dry red wine 3 tablespoons brown sugar 2 tablespoons red wine vinegar 2 tablespoons unsweetened orange juice \ teaspoon grated orange rind 1 (21-ounce) can tart cherries packed in water, drained 2teaspoons potato starch or cornstarch; see cook's note 2 teaspoons water 2 tablespoons honey 2 tablespoons lemon juice 6 chicken leg quarters, skinned { teaspoon salt \ teaspoon pepper Vegetable cooking spray Cook's note: Potato starch can be found in the kosher products aisle of well- stocked supermarkets.

Preliminaries: Prepare grill.

Combine first 5 ingredients in a medium saucepan; stir well. Bring to a boil over medium heat, and cook 5 minutes. Reduce heat to medium-low; add cherries, and cook 10 minutes, stirring occasionally.
Combine potato starch or cornstarch and water; stir well, and add to cherry mixture. Bring to a boil over medium heat, and cook 1 minute or until slightly thickened, stirring constantly. Pour into a bowl; set aside, and keep warm.
Combine honey and lemon juice; stir well, and set aside.
Sprinkle chicken with salt and pepper. Coat grill rack with cooking spray and place on grill over medium-hot coals. Place chicken on rack, and grill 25 minutes, turning every 5 minutes. Lightly brush chicken with half of honey mixture; grill 5 minutes. Turn chicken; brush with remaining honey mixture. Grill 5 minutes more or until chicken is done. Serve each leg with \ cup of cherry sauce.
Yield: 6 servings Nutritional information (per serving): 277 calories, 26.9 grams protein, 21.8 grams carbohydrates, 8.3 grams fat, 27 percent calories from fat, 90 milligrams cholesterol, 275 milligrams sodium -Source: ``Low-Fat Ways to Cook Chicken'' (Oxmoor House) Your notes:

Passover Sponge Cake 10 eggs, separated 2 cups sugar 1 cup cake meal; see cook's notes Juice and peel (zest) of 1 lemon, colored part only { cup potato starch; see cook's notes Pinch of salt Cook's notes: Cake meal and potato starch can be found in the kosher products aisle of well-stocked supermarkets.

Preliminaries: Preheat oven to 350 degrees. The cake requires a 10-inch springform pan, but do not grease it.

Beat egg yolks with an electric mixer. Add in sugar and beat until well- blended. Add lemon juice, lemon rind, potato starch and salt.
In a separate bowl, beat egg whites until stiff peaks form. Gently fold whites into cake batter.
Pour into springform pan and bake 50 minutes. Remove pan to rack and let cake cool. Run a knife around the edge of the cake to loosen it from the pan, then unlatch the pan and remove the cake.
Yield: 16-20 servings Nutritional information (per serving): 166 calories, 4.2 grams protein, 31.1 grams carbohydrates, 2.9 grams fat, 23 percent calories from fat, 118 milligrams cholesterol, 36 milligrams sodium Source: Sharon Spitz Your notes:

Glazed Carrots With a Touch of Cinnamon 1 pound fairly thin carrots, peeled 1 cup water 1 cinnamon stick Pinch of salt 1 tablespoon sugar 2 teaspoons vegetable oil 1. Quarter the carrots lengthwise and cut into 3-inch lengths. Combine the carrots, water, cinnamon and salt in a medium saute pan. Cover, bring to a boil, and simmer 7 minutes over medium heat.

2. Add the sugar and oil to the pan. Cook uncovered over medium heat, stirring occasionally, until the carrots are tender and the liquid is absorbed, 8-9 minutes. Watch so mixture does not burn. Discard the cinnamon stick. Serve hot or at room temperature.

Yield: 4 servings Nutritional information (per serving): 81 calories, 1.2 grams protein, 14.6 grams carbohydrates, 2.5 grams fat, 28 percent calories from fat, no cholesterol, 40 milligrams sodium -Source: ``The Low-Fat Jewish Cookbook'' by Faye Levy (Potter, $24.95) Your notes:

(Story also moving later in ``Taste," a weekly full-color, paginated broadsheet page offered by KRT.)

Source: Orange County Register, The (Santa Ana, CA), Mon Mar 29 06:03:26 1999

Escargot Provencale; Almond/Jelly Sandwich Cookies; Maple Sponge Cake

2006-06-17T07:46:00.000-05:00

By Linda Cicero

Q. I always enjoy your column and would appreciate it if you could obtain the recipe from Brooks Restaurant in Deerfield Beach for the Escargot and Angel Hair. I would like to make it for my family when I visit them. Thank you. - Rose Torzilli, Coconut Creek, Fla.

A. ``It is always a pleasure to oblige,'' responds Marc Pezzon, executive Chef and co-owner of Brooks. ``It is one of our most popular appetizers.''

It's easy to see why, for this garlicky, fragrant pasta dish is unforgettable.

(And if you are not an escargot lover, substitute mushrooms for a wonderful vegetarian dish).

Escargot Provencale For the escargot sauce: 1 tablespoon chopped garlic 1 large shallot, chopped 2 tablespoons olive oil One-quarter cup white wine 2 cups heavy cream Salt and freshly ground pepper 24 large escargots 3 tablespoons chopped parsley For thepasta: 1 tablespoon chopped garlic 2 tablespoons olive oil 2 cups coarsely chopped tomatoes, (skin and seeds removed) Salt and freshly ground black pepper 10 large leaves fresh basil, 6 of them chopped 2 to 3 tablespoons unsalted butter, softened 4 cups loosely packed cooked angel hair pasta To make the escargot sauce: Over medium heat, saute the garlic and shallot in olive oil just long enough to bring out the flavor, about 3 minutes. Add white wine.

Let reduce by about a fourth. Add the cream, salt and pepper to taste (be careful with the salt and pepper, as the flavor will intensify as the sauce reduces). Add the escargots and heat through. Set aside and keep warm.

To make the pasta: Over medium-high heat, saute the garlic in the olive oil to bring out the flavor, about 2 minutes. Add the tomato and salt and pepper to taste.

Cook about 2 minutes, stirring often. Add chopped basil and swirl in butter, cooking only long enough to incorporate. Remove from heat. Heat cooked pasta in some lightly salted boiling water for 10 seconds. Drain and add to tomato mixture. Toss well.

Adjust seasoning to taste.

To serve: Divide the pasta equally among 4 bowls. Take escargot mixture, add parsley and spoon 6 escargots and some of the sauce over the pasta. Garnish with basil leaf. Makes 4 servings.

Per serving: 843 calories, 16 grams protein, 50 grams carbohydrate, 65 grams fat (33 grams saturated), 68 percent calories as fat, 3 grams fiber, 194 milligrams cholesterol, 81 milligrams sodium.

Mary Castro of Lorain, Ohio, lost her husband's favorite cookie recipe about 10 years ago. She described it as ``a double-sided cookie with blanched almonds in the dough'' and a currant jelly filling. Marjorie M. Jennings of Vero Beach found the recipe ``in a cookbook I bought at a garage sale for $1'' titled ``Homemade Cookies by the Food Editors of Farm Journal,''published in 1971.

These cookies are a bit of an effort to make, but the time is well spent for these are unusual and addicting (bet you can't eat just one!) If you don't have a hand-turned grater, you can either crush the almonds fine with a rolling pin, or take One-half cup of the flour and pulse it with the almonds in a food processor until the nuts are finely ground. Without the flour, you're likely to make almond butter.

Almond/Jelly Sandwich Cookies 1 cup butter 1 cup plus 2 tablespoons sugar Three-quarters teaspoon vanilla 1 1/2 cups all-purpose flour 1/8 teaspoon salt 1 cup finely grated unblanched almonds One-half cup currant jelly Beat butter until light; add sugarand vanilla and beat until fluffy. Add flour and salt, blended together, and then the almonds. Cover bowl tightly and chill overnight or several hours. Roll dough very thin with waxed paper placed over dough to make rolling easier. Cut with 2 1/2-inch round cutter.

Place cookies 1 inch apart on lightly greased baking sheet and bake in 300- degree oven 8 to 10 minutes, until cookies start to brown around edges. Remove cookies to rack. While still warm, spread half of the cookies with currant jelly and top with the other half. Cool on racks. Makes about 36.

Per serving: 120 calories, 1 gram protein, 14 grams carbohydrate, 7 grams fat (3 grams saturated), 51 percent calories as fat, 0.5 grams fiber, 14 milligrams cholesterol, 60 milligrams sodium.

Jean Guerry, via e-mail, asked if anyone had a recipe from Duncan Hines' newspaper column for a Maple Sponge with Custard Sauce. Judy Shelton found a similar recipe on the Internet and suggests all Guerry needs do is add a simple custard sauce. This makes a very moist cake. If you do not use real maple syrup, you may need to add a tablespoon or two of flour to thicken the batter.

Maple Sponge Cake 1 1/4 cups all-purpose flour 1/2 teaspoon baking powder 1/2 teaspoon salt 6 eggs, separated 1 teaspoon cream of tartar 1 cup maple syrup, divided 1 teaspoon vanilla Sift together flour, baking powder and salt. In a large mixing bowl, beat egg whites until foamy. Add cream of tartar and 1/4 cup of the maple syrup. Beat until the whites form stiff peaks. In a separate bowl, combine egg yolks, remaining 3/4 cup maple syrup, vanilla and sifted dry ingredients. Beat at medium speed for 4 minutes.

Fold egg mixture gently into beaten egg whites. Pour into an ungreased 10-inch tube pan and bake at 350 degrees for 45 minutes, or until cake tests done. Invert to cool.

Makes 16 servings.

Per serving: 120 calories, 3 grams protein, 23 grams carbohydrate, 2 grams fat (0.6 grams saturated), 15 percent calories as fat, 0.3 grams fiber, 80 milligrams cholesterol, 121 milligrams sodium.

Sleuth's Corner: Q. Several years ago I bought Captain Rich's Caesar salad dressing at Publix.

They stopped selling it and I haven't seen it sold anywhere else. Does anyone know where I can find it, or the recipe? I've tried several other Caesar dressings but none compare to this one. - Kathy McFarland, Miami Q. Does anyone have a recipe for a cassada cake? I'm not sure of the spelling, but it is a 2-layer cake with fresh sliced strawberries and custard in the center.

We've bought it from a bakery and would love to make it. - P. Richmond, Elyria, Ohio

Source: Miami Herald, The (FL), Mon Jul 26 06:03:22 1999

Enjoying the fruits in foods is easy

2006-06-17T07:44:00.000-05:00

Enjoying the fruits in foods is easy - and good for you: Chicken Stuffed With Prunes; Green Papaya and Butternut Squash Salad; Kiwi Fruit Sponge Cake

By Carolyn Jung

Fruit is a beautiful thing. Colorful, versatile and full of vitamins.

People who know me well have often heard me exclaim, ``Hey, it's got fruit in it.

It's good for you. You can eat it.'' OK, so maybe that argument doesn't hold much juice when the fruit is covered with something buttery, creamy or flaky. But hey, we all have our fantasies, right?

Indulge in some great fruit with these recipes from ``Fruit'' (Periplus, $17.95) by New York food writer and stylist Suzie Smith. And remember, it's good for you.

Chicken Stuffed With Prunes Serves 8 8 boneless chicken breast halves (about 4 ounces each) 24 to 32 pitted prunes 1 tablespoon vegetable oil 3 cloves garlic, crushed \ cup olive oil { cup red wine vinegar { cup white wine 1-3 cup packed brown sugar 3 bay leaves { cup fresh oregano leaves 2 tablespoons dried capers { cup green olives Preheat oven to 350 degrees. Make incision in thickest part of each chicken breast half and stuff with 3 or 4 prunes. Heat vegetable oil in large frying pan over medium-high heat. Cook chicken until browned on both sides, about 2 minutes. Place in oven-proof baking dish large enough to accommodate chicken in one layer. Combine remaining ingredients and pour over chicken. Bake until chicken is tender and golden, about 40 minutes.

To serve, place one breast half on each plate. Pour sauce over chicken. Accompany with rice or buttered baby potatoes or with a simple green salad.

Green Papaya and Butternut Squash Salad Serves 4 2 tablespoons olive oil 1 butternut squash (about 1 pound), peeled and cut into 1{-inch pieces 1 large green papaya (about 2 pounds), peeled, seeded and grated 1 small Spanish (purple) onion, thinlysliced \ cup small fresh mint leaves or chopped fresh mint \ cup fresh cilantro leaves { cup coconut milk 2 tablespoons lime juice 1 tablespoon fish sauce or soy sauce 1 small red chili pepper, finely chopped Preheat oven to 350 degrees. Drizzle oil in baking pan. Add squash pieces and turn to coat with oil. Bake until tender and golden, 40-45 minutes.

Place squash pieces in large bowl and stir in papaya, onion, mint and cilantro.

Combine remaining ingredients in small bowl. Pour over salad and gently stir to combine.

Serve at room temperature as accompaniment to broiled, grilled or barbecued meat, poultry or seafood, or as part of a Thai-style banquet.

Kiwi Fruit Sponge Cake Serves 8-10 4 eggs { cup superfine sugar (or whirl granulated sugar in food processor until fine) 1 cup all-purpose flour, sifted \ teaspoon salt 2 ounces unsalted butter, melted and cooled 1{ cups heavy cream, whipped 5 kiwi fruit, peeled and thinly sliced Preheat oven to 350 degrees. Grease 8-inch round or square cake pan and line with parchment paper.

Combine eggs and sugar in bowl. Using electric mixer, beat until pale and thick, 5-7 minutes. Fold in flour and salt in two batches, folding in butter with last batch. Transfer to prepared pan and bake until cake feels firm in middle, 25-30 minutes. Allow cake to cool in pan 5 minutes before turning out onto wire rack to cool.

When cake is completely cool, cut horizontally into 4 even layers. Spread bottom layer with \ of cream. Top with layer of kiwi fruit slices. Repeat layers of cake, whipped cream and kiwi fruit. Serve cake immediately or store, covered, in refrigerator.

Source: San Jose Mercury News (CA), Mon Jan 24 06:13:56 2000

Japanese yoke eggs to perfect cake technology

2006-06-17T07:41:00.000-05:00

In their relentless search for the perfect sponge cake, Japanese food researchers have begun mass production of eggs with white yolks.

The albino yolks supposedly have the same flavour and culinary properties as yellow ones, but give chefs more flexibility. One of the most prized cakes in Japan is a white sponge eaten at the traditional tea ceremony; now, after years of blandness, it can be given a stronger taste.

Cake and sweet-makers have long wished for a solution to the age-old yolk problem: they like the flavour it gives, but the strong yellow colour limits what they can do. If they want a particularly vivid colour, they have first to counteract the yellowness with stronger dyes.

The company behind the white-yolked eggs, QP, is expecting the largest users to be big Japanese and international confectioners. The eggs are likely to cost nearly 40 per cent more than their two-tone counterparts, but big chocolate makers such as Meiji and Morinaga are already thought to have placed their first orders.

This is hardly the first time that Japanese food engineers have stepped in to transform a natural food.

For several years some Japanese farmers have grown their melons in glass boxes so that they emerge as perfect cubes -a shape that is more efficient to transport and one that slides more easily on to shelves.

Late last year farmers across Japan began catering for people living on their own with genetically modified "bonsai" vegetables. Using seeds engineered in Switzerland, they grew miniature versions of Japanese favourites, such as pumpkin, radish and swede; single people were no longer forced to waste half a larger vegetable by throwing it away.

This month Japanese researchers at Nagoya University discovered a chemical that can make sour tastes sweet. By synthesising a Malaysian plant, curculigo, the researchers produced a pill that, once eaten, can even make vinegar taste like a sugary drink.

As Japan's largest maker of mayonnaise and biggest shipper of eggs to the processed food market, QP has amassed nearly 90 years of cutting-edge egg technology. But the latest white-yolk breakthrough is based on low-tech, centuries-old observations by Asian chicken farmers.

By feeding the chickens rice rather than corn, for example, most of the yellow and red pigments disappear from the yolk. By making a series of other small dietary changes, the new albino yolk contains less than 25 per cent yellow pigment, or zeaxanthin, and less than half the usual amount of capsanthin, or red pigment, of ordinary chicken eggs.

Source: Times, The (United Kingdom), Sep 30, 2004

Japan cracks secret of white egg yolks

2006-06-17T07:39:00.000-05:00

Tokyo

IN their relentless search for the perfect sponge cake, Japanese food researchers have begun mass production of eggs with white yolks.

The albino yolks supposedly have the same flavour and culinary properties as yellow ones, but give chefs more flexibility. One of the most prized cakes in Japan is a white sponge eaten at the traditional tea ceremony; now, after years of blandness, it can be given a stronger taste.

Cake and sweet-makers have long wished for a solution to the age-old yolk problem: they like the flavour it gives, but the strong yellow colour limits what they can do. If they want a particularly vivid colour, they have first to counteract the yellowness with stronger dyes.

The company behind the white-yolked eggs, QP, is expecting the largest users to be big Japanese and international confectioners. The eggs are likely to cost nearly 40 per cent more than their two-tone counterparts.

This is hardly the first time that Japanese food engineers have stepped in to transform a natural food.

Late last year farmers across Japan began catering for people living on their own with genetically modified ``bonsai'' vegetables.

As Japan's largest maker of mayonnaise and biggest shipper of eggs to the processed food market, QP has amassed nearly 90 years of cutting-edge egg technology. But the white-yolk breakthrough is based on low-tech, centuries-old observations by Asian chicken farmers.
By feeding the chickens rice rather than corn, for example, most of the yellow and red pigments disappear from the yolk.

Source: Australian, The, OCT 01, 2004

SOPHIE'S SPECIAL SPONGE CAKE

2006-06-17T07:35:00.000-05:00

By Christine Sutton

Sophie's granddad owned Golightly's, "the best cake shop in town." He boasted that he could supply the perfect cake for any occasion. Every day, on a special shelf, there was a christening cake with a baby in a cradle, an anniversary cake trimmed with golden roses, and a wedding cake complete with a bride and groom and silver bells, just in case.

Today, although Granddad didn't know it, another cake had appeared on the "special" shelf--Sophie's first, baked-it-all-by-myself sponge cake.

Under Nanny's watchful eye, Sophie had mixed and measured, beaten and blended her light-as-air sponge cake. After it was baked, she had filled it with delicious buttercream and sweet raspberry jam, then topped it off with snowy white icing. Nanny had been so impressed that she had set it on the "special" shelf while Granddad was busy sugaring doughnuts. She said it was just as special in its own way as any of the big ones.

That morning a young lady with a baby came in and asked Granddad if he had a special cake for a special occasion.

"Naturally, madam," he told her. "This is Golightly's, you know!" Sophie watched Granddad go to the shelf and reach up for a cake.

"Oh, let it be mine," she thought. But no. Granddad took down the christening cake and placed it proudly on the counter.

"This is the perfect cake for your happy event!" he told the lady. And of course the lady had to agree.

At lunchtime an elderly gentleman came in and asked Granddad if he had a special cake for a special occasion.

"Why, of course, sir," Granddad told the man. "This is Golightly's, after all." Once again Sophie watched him approach the shelf.

"Please let it be mine," she thought. But this time Granddad selected the cake with the golden roses.

"This is the perfect cake for your golden anniversary!" he said to the gentleman. And of course the gentleman had to agree.

Later that afternoon a smartly dressed woman entered the shop and asked Granddad if he had a special cake for a special occasion.

"Certainly, madam," Granddad replied. "This is Golightly's, the best cake shop in town." Once again Granddad went to the shelf, and once again Sophie held her breath.

"Let it be mine," she pleaded silently. But no. With great care, Granddad lifted the towering wedding cake and set it on the counter.

"This is the perfect cake for your daughter's wedding!" he said, and of course the lady had to agree.

Sophie was so disappointed. It was nearly closing time, and Granddad had sold every one of his cakes but hers. Then, just as Granddad was about to lock up, a young man rushed in, holding the hand of a little girl.

"I'd like a special cake for a very special occasion, please," he said. "It's Rebecca's fifth birthday."

"Oh, dear," said Granddad, looking embarrassed. "I'm afraid I've sold every cake in my shop today."

The young man looked surprised. "But isn't this Golightly's, the shop that has the perfect cake for any occasion?" Granddad shuffled his feet uncomfortably.

"I'm dreadfully sorry," he mumbled. "We've been so busy, you see ...."

Sophie tugged at his sleeve.

"Granddad, we do have one cake left," she whispered. "Look." And for the first time, Granddad noticed Sophie's baked-it-all-by-myself sponge cake.

He gave a gasp of admiration. "What have we here?" he said. "This looks like a very special cake indeed!"

As he set the cake on the counter, Sophie said, "This is the perfect cake for your birthday, Rebecca." And of course Rebecca and Granddad had to agree!

Source: Highlights for Children, Nov99, Vol. 54 Issue 11, p16, 2p