Salmon Tartare
Ingredients & Directions 4 oz Smoked salmon, julienned 1 ts Capers chopped 1 tb Homemade or prepared Mayonnaise 1 ts Chopped dill 1 ts Minced shallots Juice of 1/2 lemon Salt and pepper 8 sm Pumpernickel croutons, Toasted 8 sm Dill sprigs Combine salmon, capers, mayonnaise, dill and shallots. Taste, and adjust seasonings with lemon juice, salt and pepper. Divide among croutons and top each with a dill sprig. Yield: 2 servings ESSENCE OF EMERIL SHOW#EE101 Yields 4 servings
Raspberry-marzipan Coffee Cake
Ingredients & Directions 2 c All-purpose flour* 1/2 ts Salt 3/4 c Sugar 1 Egg 1/4 c Margarine or butter, softene 1 pk (3-1/2 ounces) almond 1 c Milk -Paste, finely chopped 2 ts Baking powder 1 c Fresh or unsweetened frozen 1 ts Vanilla -(thawed) raspberries STREUSEL 1/4 c Firm margarine or butter 1/4 c Sugar 1/3 c All-purpose flour 1/3 c Slivered almonds You may find the almond paste easier to chop if you put it into the. Heat oven to 350 degrees. Prepare Streusel. Grease square pan, 9 X 9 X 2 inches. Beat all ingredients except almond paste, raspberries and Streusel in medium bowl on low speed 30 seconds. Beat on medium speed 2 minutes, scraping bowl occasionally.Spread half of the batter in pan. Sprinkle with half each of the almond paste, raspberries and Streusel. Repeat layers. Bake about 50 minutes or until wooden pick inserted in center comes out clean. 1 COFFEE CAKE (12 PIECES); 290 CALORIES PER PIECE. *If using self-rising flour, omit baking powder and salt. STREUSEL: Cut margarine into flour and sugar until crumbly. Stir in nuts. Yields 12 servings
White Chocolate Whisper Cake
Ingredients & Directions 6 oz White chocolate 4 1/2 lg Egg whites (4 full fluid -ounces) 1 c Milk 1 1/2 ts Vanilla 3 c (300 g) sifted cake flour 1 c + 3 tbsp sugar 1 tb + 1-1/2 tsp baking powder 3/4 ts Salt 9 tb Unsalted butter, softened FROM: Derek Maddox (The Tally System – 912-328-6183 – (1:36) Preheat oven to 350?F. Grease and flour two 9 inch by 1-1/2 inch cake pans. In a double boiler melt the chocolate over hot (not simmering) water, stirring frequently. Remove from the water. In a medium bowl lightly combine the egg whites, 1/4 cup milk, and vanilla. In a large mixing bowl combine the dry ingredients and mix on low speed for 30 seconds to blend. Add the butter and remaining 3/4 cup milk. Mix on low speed until the dry ingredients are moistened. Increase to medium speed (high speed if using a hand mixer) and beat for 1-1/2 minutes to aerate and develop the cake’s structure. Scrape down the sides. Gradually add the egg mixture in 3 batches, beating for 20 seconds after each addition to incorporate the ingredients and strengthen the structure. Scrape down the sides. Add the melted chocolate and beat to incorporate. Scrape the batter into the prepared pans and smooth the surface with a spatula. The pans will be about 1/2 full. Bake 25 to 35 minutes or until a tester inserted near the center comes out clean and the cake springs back when pressed lightly in the center. The cakes should start to shrink from the sides of the pans only after removal from the oven. Let the cakes cool in the pans on racks for 10 minutes. Loosen the sides with a small metal spatula and invert onto greased wire racks. To prevent splitting, reinvert so that the tops are up and cool completely before wrapping airtight. ** -= this comes from the bottom of the files of Shelley Rodgers =- Yields 6 Servings
Tahinopita ( Tahini Cake )
Ingredients & Directions 1 tb Veg. margarine or peanut oil 1 pn Salt 1 c Tahini 3 ts Baking powder 1 c Caster sugar 1/2 ts Bicarbonate of soda 1 Orange (grated rind only) 1/2 ts Ground allspice 3/4 c Strained orange juice 1/2 c Finely chopped walnuts 2 1/4 c Plain flour 1/2 c Sultanas (white raisins) This cake is frequently made during Lent as it contains no animal products. Peanut butter, the smooth, creamy variety, may be used instead of tahini. Oven temperature: 180 C (350 F) Cooking time: 45-60 minutes Grease a 20 cm (8 inch) tube pan or a 20 x 30 cm (8 x 12 inch) slab cake pan with melted margarine or oil. Chill in refrigerator until required. Beat tahini, sugar and orange rind for 10 minutes, then gradually beat in orange juice. Sift dry ingredients twice and fold into tahini mixture. Blend in walnuts and sultanas. Dust chilled cake pan with flour and turn batter into pan. Spread evenly and knock base of pan on table top to settle batter. Bake in a moderate oven for 55-60 minutes for tube pan, 45 minutes or so for slab cake. When cooked, invert cake in its pan onto cake rack and leave for 2-3 minutes before lifting pan from cake. Cool cake and cut in slices or squares to serve. Store cake in a sealed container. Yields 1 servings
Fennel And Onion Tart
Ingredients & Directions TART SHELL DOUGH 1/2 oz Yeast, fresh, OR 1/2 pk Yeast, dry 1 c ;water, warm pn Salt 2 c Flour, unbleached -FENNEL-ONION MARMALADE- 2 c ;water 1 Onion; minced 5 Garlic cloves; minced 1 1/2 tb Thyme, fresh -PEARL ONIONS- 60 Pearl onions; peeled 1 c ;water 1/3 c Balsamic vinegar 1 ts Honey or maple syrup ASSEMBLY 1/2 c Chives; snipped To make the tart-shell dough: In a large bowl, dissolve the yeast in the water. Add the salt and flour; mix well, using your hands if necessary. Knead for a minute to form the dough into a ball. Cover with plastic wrap and place in the refrigerator for 3 hours. To make the fennel-onion marmalade: In a 3-quart saucepan, combine the water, onion, fennel, garlic, thyme and honey or syrup. Cook over medium heat for 25 minutes, or until all the water has cooked away and the vegetables are tender. Cool to room temperature. To make the pearl onions: In a 2-quart saucepan, combine the onions, water, vinegar and honey. Cook over medium-low heat for 20 minutes, or until the water has cooked away and the onions are tender. Cool to room temperature. To assemble the tart: Roll the dough into a circle about 8 inches in diameter and place on a baking sheet. Spread the fennel-onion marmaladeover the dough, to within 1/2 inch of the edge. Top withthe pearl onions. Bake at 350 degrees for 30 to 35 minutes, or until the shell is golden brown and cooked through. Remove from the oven and garnish with the chives. Cut into four wedges; serve warm or at room temperature. Yields 4 Servings
Swedish Limpa Rye Bread
Ingredients & Directions 1 1/2 Lb Loaf:; (1 Lb Loaf:) 1 1/8 c Water; (3/4 – 7/8 C) –To 1 1/4C 2 1/2 c Bread Flour; (1 1/3 C) 1 c Rye Flour; (2/3 C) 1 ts Salt; (1/2 T) 1 tb Oil; (2 Tsp) 1 tb Honey; (2 Tsp) 1 ts Caraway Seed; (1/2 Tsp) 1/2 ts Fennel Seeds; (1/4 Tsp) 1 1/2 Oranges; (1 orange) ; grated rind 2 ts Active Dry Yeast; (1 1/2 -Tsp) The fennel seeds add an unusual licorice flavor to this bread. Thinly sliced it’s good enough for any smorgasbord. Place all ingredients in bread pan and press “start”. After the baking cycle ends, remove bread from pan, place on cake rack, and allow to cool 1 hour before slicing. CRUST: REGULAR MENU SELECTION: BAKE Yields 1 Servings
Black Forest Torte
Ingredients & Directions 2 c Sugar 1 3/4 c All-purpose flour 3/4 c HERSHEY’S Cocoa 1 1/2 ts Baking powder 1 1/2 ts Baking soda 1 ts Salt 2 Eggs 1 c Milk 1/2 c Vegetable oil 2 ts Vanilla extract 1 c Boiling water 1 cn (21 oz.) cherry pie filling – chilled 4 oz Frozen whipped topping – thawed Sliced almonds (optional) Heat oven to 350 F. Grease and flour two 9-inch round baking pans. In large mixer bowl, blend sugar, flour, cocoa, baking powder, baking soda and salt. Add eggs, milk, oil and vanilla; beat on medium speed 2 minutes. Remove from mixer; stir in boiling water (batter will be thin). Pour batter into prepared pans. Bake 30 to 35 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pans. Cool completely on wire rack. Place one layer on serving plate. Spread half of pie filling over layer to within 1/2 inch of edge. Spoon or pipe border of whipped topping around edge. Top with second cake layer. Spread remaining pie filling to within 1/2 inch of edge. Make border around top edge with remaining topping. Garnish with sliced almonds, if desired. Refrigerate until just before serving. 10 to 12 servings. Hershey’s is a registered trademark of Hershey Foods Corporation. Recipe may be reprinted courtesy of the Hershey Kitchens. Meal- Yields 10 Servings
