Traditional Rongovian Cuisine

"Muhly's Bakery" Baltimore Peach Cake

2009-08-09T13:45:00.000-05:00

This recipe is for the people that have had the Peach Cake from Muhly's bakery in Baltimore. I knew I had the recipe from the News American paper but couldn't find it at first. Mary Jo in MD

Baltimore Peach Cake

1 package. active dry yeast
1/4 cup warm water
1/4 cup butter or margarine
1 teaspoon salt
1 tablespoon sugar
1 cup scalded milk, cooled to lukewarm
1 egg slightly beaten
4 - 5 cups flour
softened butter

Topping
4 or 5 ripe peaches
1/2 to 1 cup sugar
1 tablespoon cinnamon
powdered sugar

Glaze
1/3 cup apricot jam
1 tablespoon hot water
.
Soften yeast in warm water. Put 1/4 cup butter, salt, and sugar in large bowl. Add lukewarm milk and stir until sugar is dissolved. Stir in yeast mixture and beaten egg. Gradually stir in flour until stiff dough is formed. Grease top of dough and cover bowl. Let rise in warm place until doubled in bulk. About 30-60 minutes.

Punch down dough and knead on lightly floured board until smooth and elastic. Divide in half and roll each half into a rectangle the size of a cookie sheet. Transfer 1 piece of dough to sheet and spread with softened butter. Put sliced peaches on top of dough and press each slice into dough. Sprinkle with cinnamon and sugar. Cover with other piece of dough.

Let rise until double in bulk, about 20-40 minutes. Bake at 375° for 30-35 minutes or until done. Sprinkle with powdered sugar or make a glaze of apricot jam and hot water and spread on cake.

From Nancy's Kitchen>>

Baltimore Peach Cake

2009-08-09T13:43:00.001-05:00

Baltimore Peach Cake
1 3/4 cups white flour
1/4 cup sugar
1/2 teaspoon salt
1 package (1/4 ounce) active dry yeast
2 tablespoons butter, softened
1/2 cup hot water
1 egg, room temperature
4 tablespoons raspberry jam
4-6 peaches, peeled, pitted, and quartered
canola or cooking spray
One orange
1 cup sugar
1/2 cup room temperature water

I use a less fussy dough making method than the one in the Urbanite. Follow the link above if you want to use the original method.

First, grease or spray a 9" cake pan, sides and bottom.

Combine all the dry ingredients together in a mixer bowl (that's the flour, sugar, salt, and yeast). Start the mixer on low, and add the softened butter. Beat together for two minutes or so. Add the egg while the mixer is running. Slowly add the water.

You'll have a very sticky dough. You may want to use the oil spray on your hands so you can work the dough a little. Press the dough into the bottom of the prepped cake pan. You'll need to stretch it out a bit and pinch closed and holes. You'll end up with a very thin dough.

Spread the raspberry jam on top of the cake in an even layer. Arrange the peach quarters in the pan on top of the cake, pressing lightly on each to dent the dough. Cover with plastic wrap and set aside to rise in a warm place for one hour.

Preheat the oven to 400 F. Remove the plastic wrap and bake for 25 minutes.

When 15 minutes or so have passed, cut your orange n half and juice it into a small saucepan. Scrape some of the pulp out of the orange and into the pot, leaving any membrane or white pith behind.

Turn the heat on under the juice to medium. Add the sugar and 1/2 cup water. Stir well to dissolve the sugar into the water and make a simple syrup. Cook over medium heat to reduce for seven minutes or so.

Remove the cake from the oven. Brush and spoon the syrup mixture over the top of the cake while it is hot. You don't have to use up all the syrup, but make sure the entire top of th ecake is well coated with the syrup.

Let the cake cool for at least 30-45 minutes before serving. It's also very good refrigerated.
Posted by Barrett in Maryland at September 11, 2007 6:46 PM Print-friendly version

Chocolate Pear Pudding Cake

2009-01-26T09:43:00.001-05:00

2 14-oz cans pear halves in juice
1 cup plus 2 tablespoons sugar
3/4 cup plus 1 tablespoon flour
1/4 cup cocoa
10 tablespoons (1 ¼ sticks) soft butter plus more for greasing
1 teaspoon baking powder
1/4 teaspoon baking soda
2 eggs
2 teaspoons vanilla extract

1. Preheat the oven to 400° F and grease an 8 1/2-inch-square ovenproof dish with butter.
2. Drain the pears and arrange them in the base of the dish.
3. Put all the remaining ingredients in a processor and blitz till you have a batter with a soft dropping consistency.
4. Spread the brown batter over the pears, and bake in the oven for 30 minutes.
5. Let stand for 5 or 10 minutes and then cut into slabs — I cut 2 down and 2 across to make 9 slices — and serve with chocolate sauce.

Serves 6-8

NPR.org, January 21, 2009 · This is a cross between pears belle Helene and Eve's pudding, but that's an irrelevance really. The only important thing to remember is that this is easy, quick, and very comforting and seems to please absolutely everyone. It's not hard to make sure you always have what you need in the house to make this. And for hot days when baked cake and sauce seems inappropriate, then bear in mind that canned (or jarred) pears and chocolate sauce — with or without vanilla ice cream — make a lovely dessert on their own.

You can make the chocolate sauce on page 51, or buy one you like, obviously, but I have a complete pantry standby of a sauce I make by heating together ¾ cup evaporated milk, ½ teaspoon instant espresso powder, ½ cup dark corn syrup, and 3 ½ ounces semisweet chocolate.

The cake itself does make a little bit of its own sauce, so if you really don't want to make some separately, just serve with chocolate ice cream.

As with any baking, you really do want all ingredients at room temperature before you start.

Sweet Corn Chowder with Toasted Tortillas

2009-01-26T09:29:00.004-05:00

6 cups frozen sweet corn, defrosted
3 scallions, each one trimmed and halved
1 clove garlic, peeled
1/4 cup semolina
6 cups hot vegetable stock made from concentrate or bouillon cubes
15 cups lightly salted tortilla chips
2 cups grated cheese
2 long red chiles, deseeded and finely chopped, optional

NPR.org, January 21, 2009 · The tortillas before were the soft flour ones. These are those crisp, crunchy corn-gritty triangles that somehow always feel like a guilty pleasure. Although having said that, I know only that "guilty pleasures" exist, but I have never seen the point of feeling guilty about pleasure. Rather, I see plenty of reason for feeling guilty about failing to take pleasure in things.

When I plan to make this, I tend to take a big pack of frozen corn out of the deep freeze at breakfast time, in readiness for a superquick, fantastically soothing, mellow-yellow, and very pleasing supper that night.

Use whatever cheese you like; mostly I go for Cheddar since I always have some in the fridge, but I am happy about using up other bits and pieces. If children are eating, it's wise to omit the chiles—unless they're being very annoying.

Ingredients

1. Preheat the oven to 400° F.
2. Drain the corn and put into a food processor with the scallions, garlic, and semolina. Blitz to a speckled primrose mush; unless you have a big processor you may have to do this in two batches.
3. Tip this mixture into a large saucepan, add the hot vegetable stock, and bring to a boil, then turn down the heat and let the chowder simmer, partially covered, for 10 minutes.
4. Meanwhile, spread the tortilla chips out on an aluminum foil-lined baking sheet and sprinkle over the cheese. Warm in the hot oven for 5-10 minutes or until the cheese melts over the chips.
5. Ladle the soup into bowls and put a small mound of cheese-molten chips into the middle of each bowl. Sprinkle over some of the red chile, if you feel like it, and serve immediately to very grateful people.

Nigella Lawson's Chicken Pie

2009-01-26T09:28:00.000-05:00

From Nigella Lawson on NPR:

Ingredients

3 slices bacon, cut or scissored into 1-inch strips
1 teaspoon garlic-infused oil
2 cups cremini mushrooms, sliced into 1/4-inch pieces
12 boneless, skinless chicken thighs, each cut into 2- or 3-inch pieces
2-1/2 tablespoons flour
1/2 teaspoon dried thyme
1 tablespoon butter
1-1/4 cups hot chicken stock
1 tablespoon Marsala wine
Half a 17.2 oz package (one 9 1/2 x 9 1/2-inch sheet) thawed all-butter ready-rolled frozen puff pastry

NPR.org, January 21, 2009 · Even the word pie is comforting. But then, it would be hard to deny the very real lure of pastry, especially when — as here — you know you're going to dunk it in gravied juices till its gorgeous lightness is deliciously, soggily heavy. I concede, however, that making and rolling out your own pastry is not necessarily the speediest option, so I use bought, all-butter ready-rolled frozen puff pastry and feel fine about it.

I make the pie even easier, by browning the chicken and making the sauce all in one go. And a gold-crusted, welcoming pie for two in half an hour is not bad going.

Instructions

Preheat the oven to 425°F. Fry the bacon strips in the oil until they begin to crisp, then add the sliced mushrooms and soften them in the pan with the bacon.
Turn the chicken strips in the flour and thyme (you could toss them about in a freezer bag), and then melt the butter in the pan before adding the floury chicken and all the flour left in the bag. Stir around with the bacon and mushrooms until the chicken begins to color, about 25 minutes.
Pour in the hot stock and Marsala, stirring to form a sauce, and let this bubble away for about 5 minutes.
Take two 1-1/4 cup pie-pots (if yours are deeper, don't worry, there will simply be more space between contents and puff pastry top) and make a pastry rim for each one—by this I mean an approx. 1/2-inch strip curled around the top of each pot. Dampen the edges with a little water to make the pastry stick.
Cut a circle bigger than the top of each pie-pot for the lid, and then divide the chicken filling between the two.
Dampen the edges again and then pop on the top of each pie, sealing the edges with your fingers or the underneath of the prongs of a fork.
Cook the pies for about 20 minutes, turning them around halfway through cooking. Once cooked, they should puff up magnificently.

Serves 2

Chocolate Hazelnut Torte (Gourmet Magazine) A show stopper

2008-12-20T07:48:00.000-05:00

For torte
* 6 ounces fine-quality bittersweet chocolate (not unsweetened), chopped
* 1 cup hazelnuts (about 4 ounces)
* 2/3 cup plus 3 tablespoons sugar
* 1 stick (1/2 cup) unsalted butter, softened
* 5 large eggs, separated
* 1 teaspoon vanilla
* 3/4 teaspoon salt

* Preheat oven to 375°F. Butter an 8 1/2-inch springform pan and line bottom with a round of wax paper. Butter paper and dust pan with flour, knocking out excess.

For glaze
* 6 ounce fine-quality bittersweet chocolate (not unsweetened), chopped
* 1/2 cup heavy cream

* Garnish: finely chopped toasted hazelnuts

* Accompaniment: whipped cream or vanilla ice cream

Preparation
Make torte:
In a metal bowl set over a pan of barely simmering water melt chocolate, stirring until smooth, and cool.

Spread hazelnuts in a shallow baking pan and toast in oven until they begin to turn pale golden, 7 to 10 minutes. Cool hazelnuts completely. Discard any hazelnut skins that rub off easily and transfer nuts to food processor. Add 3 tablespoons sugar and grind mixture fine.

In a large bowl with an electric mixer beat together butter and remaining 2/3 cup sugar until light and fluffy. Add yolks, 1 at a time, beating well after each addition, and beat in vanilla, salt, and melted chocolate. Beat in hazelnut mixture until combined well.

In another large bowl with cleaned beaters beat whites with a pinch salt until they just hold stiff peaks. Whisk about one-fourth whites into chocolate mixture to lighten and fold in remaining whites gently but thoroughly. Spread batter evenly in springform pan and bake in middle of oven 45 to 55 minutes, or until a tester comes out with crumbs adhering. Cool torte completely in pan on a rack and remove side of pan. Invert torte onto a serving plate and discard wax paper.

Make glaze:
Put chocolate in a small metal bowl. In a small saucepan bring cream to a boil and pour over chocolate. Stir glaze just until completely smooth and let stand until thickened slightly, about 20 minutes.

Spread glaze evenly over top and side of torte. With a small icing spatula or butter knife make parallel lines through glaze across top to create a design. Garnish top and bottom edge of torte with chopped hazelnuts and let torte stand until glaze is set, about 2 hours.

Serve torte with whipped cream or ice cream.

*

Chex Mix: The Traditional Yummy

2008-09-20T09:00:00.000-05:00

6 tbsp. butter
1 tsp. seasoned salt
4 tsp. Worcestershire sauce
2 c. Corn Chex
2 c. Rice Chex
2 c. Wheat Chex
1 1/2 c. Planters mixed nuts
1 c. tiny pretzels or pretzel sticks
Melt butter in shallow pan over low heat. Stir in salt and Worcestershire sauce. Add Chex, nuts, and pretzels. Mix until all pieces are coated. Heat in a 250 degree oven for 45 minutes, stirring every 15 minutes. Spread on paper towels to cool. Serve.

Homemade Boursin Cheese

2008-09-20T08:53:00.000-05:00

* 2 garlic cloves
* 8 ounces butter, at room temperature
* 16 ounces cream cheese, at room temperature
* 3 tablespoons grated parmesan cheese (the real stuff, and freshly-grated)
* 1 tablespoon fresh dill, minced or 1 teaspoon dried dill weed, crumbled
* 1/2 teaspoon dried marjoram
* 1/2 teaspoon basil
* 1/2 teaspoon chives
* 1/2 teaspoon black pepper (herbs crumbled)
* 1/4 teaspoon dried thyme, crumbled
* 2 tablespoons minced fresh parsley

Directions
Have cheeses and butter at room temperature.
Crush garlic.
Mix cheeses, butter and garlic.
Add remaining ingredients, mix well.
Pack into a container just large enough to hold the boursin and store in refrigerator.

To serve, bring to room temperature.
Serve with crackers, crudites etc. Great on sandwiches

Tomato Eggplant Stacks!

2008-08-27T08:17:00.002-05:00

To create this summery side dish, thinly sliced eggplant and zucchini are layered with tomato slices and cooked onions. Then the stacks are baked in the oven and topped with grated Parmigiano-Reggiano cheese. Serve alongside our Grilled Rib-Eye Steaks (see related recipe at left).
Ingredients:

1/2 cup plus 2 tsp. olive oil, plus more as needed
4 yellow onions, diced
Salt and freshly ground pepper, to taste
4 garlic cloves, minced
10 fresh basil leaves, cut into thin strips
1 Tbs. chopped fresh oregano
1/4 cup chopped fresh flat-leaf parsley
1 eggplant, 2 1/2 to 3 inches in diameter, sliced 1/8 inch thick
5 tomatoes, sliced 1/4 inch thick
4 zucchini, halved crosswise and sliced lengthwise 1/8 inch thick
1/2 cup grated Parmigiano-Reggiano cheese

Directions:

Preheat an oven to 425°F.

In a large sauté pan over medium-high heat, warm 6 Tbs. of the olive oil. Add the onions, salt and pepper and cook, stirring occasionally, until soft, about 10 minutes. Add the garlic, basil, oregano and parsley and cook for 2 minutes more. Remove the pan from the heat.

Rub the bottom and sides of a 12-inch cast-iron fry pan with olive oil. Place 8 eggplant slices in a single layer in the pan and season with salt. Top each with 1 tsp. onions and 1 tomato slice and season with salt. Top each with 1 tsp. onions and 2 zucchini slices and season with salt. Top each with 1 tsp. onions. Repeat the layering 2 more times, ending with the zucchini. Drizzle each vegetable stack with 1 tsp. olive oil.

Bake until the vegetables are tender, about 40 minutes. Sprinkle each stack with 1 Tbs. cheese and bake for 7 to 10 minutes more. Let the vegetables rest for 5 minutes before serving. Serves 8.

Rice and Pea Salad

2008-07-09T07:40:00.001-05:00

From Mark Bittman, Quick and Easy Recipes from the New York Times

Best Crispy Marshmallow Treats

2008-01-17T18:12:00.001-05:00

1/4 cup butter
1 (7 1/2-ounce) jar Marshmallow Fluff (2 1/2 cups)
5 cups Rice Krispies cereal
Melt butter in a large saucepan over low heat. Add Marshmallow Fluff and cook over low heat about 5 minutes, stirring constantly until well combined. Remove from heat. Add crispy rice cereal. Stir until rice is well-coated.

Using buttered spatula or waxed paper, press mixture evenly into buttered 13-by-9-by-2-inch pan. When cool, cut into squares. Makes 24 squares, 2 by 2 inches.

The best bolognese sauce: Gourmet 10/2002

2008-01-02T07:25:00.000-05:00

2 medium onions, finely chopped
4 celery ribs, finely chopped
2 medium carrots, finely chopped
5 garlic cloves, thinly sliced
1/4 cup extra-virgin olive oil
1/4 lb pancetta or slab bacon, ground by butcher or thinly sliced and pulsed in food processor until finely chopped
1 lb ground veal
1 lb ground pork (not lean)
1 (6-oz) can tomato paste
1 cup whole milk
1 cup dry white wine
1 cup water
1 teaspoon fresh thyme leaves
1 1/4 teaspoons kosher salt
1/2 teaspoon black pepper

Cook onions, celery, carrot, and garlic in oil in a 6- to 8-quart heavy pot over moderate heat, stirring occasionally, until softened, about 5 minutes.

Add pancetta, veal, and pork and cook over moderately high heat, stirring and breaking up lumps, until no longer pink, about 6 minutes.

Stir in tomato paste, milk, wine, water, and thyme and gently simmer, covered, until sauce is thickened, 1 to 1 1/2 hours. Add salt and pepper and remove from heat.

Sauce may be made 2 days ahead and cooled, uncovered, before chilling, covered. Frozen, it keeps for 1 month.

Buy a Prantl's burnt almond torte--

2007-11-20T17:22:00.000-05:00

>>right here>>http://shop.prantlsbakery.com/main.sc

Prantl's Burnt Almond Torte

2007-11-06T18:50:00.000-05:00

Cookbook's Burnt Almond Cake a delicious second cousin to Prantl's

Thursday, July 12, 2001

By Arlene Burnett, Post-Gazette Staff Writer

It's a secret! Over the years Kitchen Mailbox has had numerous requests for recipes from local bakeries. Readers want the recipes but the bakeries won't talk -- for obvious reasons. All we can do is come as close as we can to the requested recipe -- with the help of our readers, of course.

We've have many requests for Prantl's Bakery's Burnt Almond Torte, but, until now, we had never received a response.

While living in Pittsburgh, Joanna Brook, who now resides in Seattle, discovered Prantl's Bakery's torte. Joanna writes: "I haven't been able to find anything close out here. Is it wishful thinking to ask if Prantl's would give out their recipe? If you can find anything close I'd be indebted."

Thanks to Donna Clements of Indiana, Pa., we have a recipe that's similar -- it isn't the Shadyside bakery's famous Burnt Almond Torte, but it's a delicious substitute.

Donna found this recipe in the "Neighborhood Bakeshop" cookbook by Jill Van Cleave.

Burnt Almond Cake

The cake:
2 1/2 cups cake flour
1/2 tablespoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cup unsalted butter (1 1/2 sticks) at room temperature
1 1/4 cups sugar
4 large eggs, at room temperature
1 cup buttermilk, at room temperature
1/2 tablespoon vanilla extract

Honey Almond Brittle:
1/2 cup granulated sugar
3 tablespoons honey
1 1/2 tablespoons water
2 ounces slivered almonds (about 1/2 cup), toasted
1 tablespoon unsalted butter
1/8 teaspoon baking soda

Custard Cream:
1 cup milk
3 large egg yolks
1/3 cup granulated sugar
2 tablespoons cornstarch
1 tablespoon unsalted butter
1/2 teaspoon vanilla extract
1/3 cup heavy whipping cream
1 tablespoon confectioners' sugar

Preheat oven to 350 degrees. Grease two 8-by-2-inch round cake pans.

For the cake: Sift the flour, baking powder, baking soda and salt together into a bowl and set aside.

Cream the butter and sugar in a large bowl with an electric mixer at medium speed until light and fluffy, about 5 minutes. Reduce the speed to medium-low. Add the eggs, one at a time, beating 30 seconds between additions. Add alternating increments of the flour mixture and buttermilk and vanilla, blending well after each addition; this should take about 3 to 5 minutes.

Divide the batter evenly between the prepared pans. Bake for about 30 minutes, until a cake tester comes out clean. Cool in pans, on wire racks, for 10 minutes, unmold the cakes and let cool completely.

Note: The cake recipe makes two 8-inch round cake layers. Only one is used for this recipe.

To make the brittle: Combine the granulated sugar, honey and water in a medium-sized saucepan. Bring to a boil over medium heat, stirring to dissolve sugar. Boil, without stirring, until the mixture turns a deep amber color, about 10 minutes. Remove the pan from the heat and immediately stir in the toasted almonds, butter and baking soda. Mix with a wooden spoon just until the butter melts and the foaming subsides. Pour the mixture into a nonstick or lightly greased baking sheet and set aside to cool. Once the brittle has hardened, break it up and crush to fine crumbs in a food processor. Store in a covered container in the refrigerator until ready to use.

To make the custard cream: In a heavy saucepan over medium- low heat, heat milk to barely simmering. Meanwhile, combine egg yolks, sugar and cornstarch in a medium mixing bowl. Whisk to blend smoothly. Stir the heated milk into the egg mixture; return mixture to saucepan. Bring back to a boil, over medium-low heat, whisking constantly; boil 1 minute. Remove pan from heat; add butter and vanilla, stirring to melt the butter. Transfer custard to a bowl; place a piece of waxed paper directly on top to prevent a crust from forming and refrigerate until cold.

Whip the cream and confectioners' sugar until stiff peaks form. Fold into the chilled custard and refrigerate until ready to use.

To assemble cake: Cut the cake in half horizontally. Place one layer on a cake plate, spread cake with cold custard cream and sprinkle with brittle crumbs. Cover with the remaining layer of cake. Spread the remaining custard cream over cake, applying a thinner coat to the sides, then the top. Chill for a least 1 hour before garnishing.

To garnish, press brittle crumbs onto the sides of the cake with the palm of your hand and sprinkle a layer of crumbs on the top. Refrigerate until ready to use.

Note: To toast nuts, arrange in a single layer on a baking pan. Bake in a 375-degree oven until golden brown, about 7 to 10 minutes. Allow nuts to cool before using.

Apple Tart

2007-09-30T12:12:00.000-05:00

Crust
1/2 c butter
1/3 c sugar
1/4 tsp vanilla
1 c flour
Soften ingredients and pat into 9" springform pan on bottom and about 1 1/2" up sides.

Filling
1 8 oz pkg cream cheese
1/4 c sugar
1 egg
1/2 tsp vanilla
Soften cream cheese and combine with rest of filling ingredients and pour into crust

Topping
4 cups apples (3 Granny Smiths, coredd, pared and sliced thin)
1/2 tsp cinnamon
1/3 c sugar

MIx sugar and cinnamon together first; mix with sliced apples, then arrange apples in concentric circles on
top of filling.

Bake in preheated 450˚ oven for 10 minutes. Reduce temperature to 400˚ and continue baking for 2 minutes.
Cool and remove sides.

I add lemon zest to the filling, and squeeze over the apples. I have used lemon extract in place of vanilla as
an option. I have also added dried cherries or dried cranberries to the fruit to add a bit more texture.

The best of the best.

Blueberry Pudding--Cake--Good for breakfast or dessert or All Day!

2007-09-04T17:16:00.001-05:00

1/3 cup plus 1/2 cup sugar
1/4 cup water
1 tablespoon fresh lemon juice
1 teaspoon cornstarch
10 oz blueberries (2 cups)
1 cup all-purpose flour
1 3/4 teaspoons baking powder
1 teaspoon salt
1 large egg
1/2 cup whole milk
1 stick (1/2 cup) unsalted butter, melted and cooled slightly
1 teaspoon vanilla
preparation
Put oven rack in middle position and preheat oven to 375°F. Butter a 9-inch square baking pan.

Stir together 1/3 cup sugar with water, lemon juice, and cornstarch in a small saucepan, then stir in blueberries. Bring to a simmer, then simmer, stirring occasionally, 3 minutes. Remove from heat.

Whisk together flour, baking powder, salt, and remaining 1/2 cup sugar in a medium bowl.

Whisk together egg, milk, butter, and vanilla in a large bowl, then add flour mixture, whisking until just combined.

Spoon batter into baking pan, spreading evenly, then pour blueberry mixture evenly over batter (berries will sink). Bake until a knife inserted into center of cake portion comes out clean, 25 to 30 minutes. Cool in pan on a rack 5 minutes.

Cooks' note:
Cake can be made 1 day ahead and cooled completely, uncovered, then kept, wrapped well in foil, at room temperature.

Makes 6 to 8 breakfast or dessert servings.

Glazed Lemon Poppyseed Cake

2007-09-04T17:13:00.000-05:00

A quick confection, this cake bakes in just 30 minutes. Translation: You'll be enjoying a homemade dessert with a light crumb and smooth glaze in no time.

Servings: Makes 8 to 10 servings.1 1/4 cups all-purpose flour

1 teaspoon baking powder
1 teaspoon finely grated fresh lemon zest
1/4 teaspoon salt
2 sticks (1 cup) unsalted butter, softened
3/4 cup granulated sugar
2 large eggs
2 tablespoons poppy seeds
1 1/2 cups confectioners sugar
3 tablespoons fresh lemon juice
preparation
Put oven rack in middle position and preheat oven to 375°F.

Butter a 9-inch round cake pan.

Whisk together flour, baking powder, lemon zest, and salt in a bowl.

Beat together butter and granulated sugar in another bowl with an electric mixer at medium speed until pale and fluffy, 2 to 3 minutes. Beat in eggs until combined. Reduce speed to low, then add flour mixture and poppy seeds and mix until just combined.

Transfer batter to cake pan, smoothing top, and bake until a wooden pick inserted in center of cake comes out clean and top is golden brown, about 30 minutes. Cool cake in pan on a rack 5 minutes, then invert onto rack.

Whisk together confectioners sugar and lemon juice in a bowl until smooth. Pour glaze over warm cake, spreading it with a spatula to drizzle over edge. Let stand until glaze is set, about 15 minutes.

Serve warm or at room temperature.

Makes 8 to 10 servings.

Barbara Aaron's Blueberry Cake: A perfect, simple summer cake

2007-08-20T20:11:00.000-05:00

1 cup sugar
1/2 cup butter
2 eggs
1 cup sifted flour
1 tsp baking powder
salt
1 pt. blueberries
cinnamon
juice and peel of 1 lemon

Cram sugar and butter in food processor. Add eggs, one at a time; mix well after each. Add flour, baking powder, and salt all at once. Turn food processor on and off to mix (pulse). Put batter into 9" springform pan, sprayed with Pam. Sprinkle with cinnamon. Cover top with blueberries. Sprinkle them with lemon juice and grated lemon peel. Bake at 350˚ for one hour or until cake browns and center is set.

2007-06-13T11:54:00.000-05:00

Hazelnut Biscotti.

2007-06-04T10:24:00.002-05:00

These cookies are one of the mainstays at our traditional Rongovian High Teas served at the Embassy. The hazelnut is part of our local agriculture and we use this ingredient whenever possible to entertain ourselves and dignitaries who come to town.

Double the recipe. You will not regret it.

Introduction

These crisp biscotti are made without butter. Instead, the natural fat in hazelnuts is put to good use when the nuts are ground with the sugar for the dough. This way, every bite is imbued with their flavor.

serving size
Makes about 32 cookies.

Ingredients
1 1/2 cups hazelnuts (7 oz)
3/4 cup sugar
2 cups self-rising cake flour
2 large eggs
1 teaspoon pure vanilla extract

Special equipment: parchment paper; a stand mixer with paddle attachment
preparation
Put oven rack in middle position and preheat oven to 350°F. Line a large baking sheet with parchment paper.

Toast hazelnuts in a shallow baking pan until lightly colored and skins are blistered, 10 to 15 minutes. (Leave oven on.) Wrap nuts in a kitchen towel and let steam 1 minute, then rub off any loose skins in towel while nuts are still warm (don't worry about skins that don't come off). Cool nuts completely, then very coarsely chop.

Pulse together sugar and 1/2 cup chopped hazelnuts in a food processor until finely ground. Transfer to bowl of mixer along with flour and beat at medium speed until combined well. Add eggs and vanilla and beat just until a dough forms. Reduce speed to low, then add remaining chopped hazelnuts and mix until incorporated. Turn off mixer and knead in any loose hazelnuts with your hands.

Halve dough and, with dampened hands, form each half into a roughly 10- by 2- by 1-inch log on lined baking sheet, arranging logs 3 inches apart.

Bake until golden and set but still soft to the touch, 25 to 30 minutes. (Leave oven on.) Cool logs on baking sheet on a rack 10 minutes.

Transfer logs to a cutting board, discarding parchment, and cut logs with a serrated knife on a slight diagonal into 1/2-inch-thick slices.

Arrange slices, cut sides down, in 1 layer on unlined baking sheet. Bake slices, turning over once, until golden and crisp, 20 to 25 minutes more. Cool biscotti completely on sheet on rack, about 30 minutes.

Cooks' note: Biscotti keep in an airtight container at room temperature 2 weeks.

Gourmet, January 2007

Baba Ghanouj

2007-06-02T16:06:00.001-05:00

ingredients
2 1-pound eggplants, halved lengthwise
1/4 cup olive oil
1/4 cup tahini (sesame seed paste)*
3 tablespoons fresh lemon juice
1 garlic clove, chopped
Pita bread wedges
preparation
Preheat oven to 375°F. Generously oil rimmed baking sheet. Place eggplant halves, cut side down, on sheet. Roast until eggplant is very soft, about 45 minutes. Cool slightly. Using spoon, scoop out pulp from eggplant into strainer set over bowl. Let stand 30 minutes, allowing excess liquid to drain from eggplant.
Transfer eggplant pulp to processor. Add 1/4 cup oil, tahini, lemon juice, and garlic; process until almost smooth. Season to taste with salt and pepper. Transfer to small bowl. (Can be made 1 day ahead. Cover and chill. Bring to room temperature before serving.) Serve with pita wedges.
* Available at Middle Eastern and natural foods stores and some supermarkets.

v.2 Cold Pasta Dish

2007-06-02T16:04:00.001-05:00

Ingredients
1 pound rotini or fusilli (corkscrew-shaped pastas)
2 garlic cloves
1 tablespoon Dijon-style mustard
1/3 cup red-wine vinegar
2 tablespoons balsamic vinegar
1 tablespoon water
1/2 cup vegetable oil
1 ounce (1/2 cup) sun-dried tomatoes (not packed in oil), soaked in hot water for 5 minutes and drained well
1/2 pound smoked mozzarella, cut into 1/2-inch cubes
a 1-pound can garbanzo beans, drained and rinsed
3 1/2 ounces sliced hard salami, cut into julienne strips
10 to 20 bottled small peperoncini (pickled Tuscan peppers)
1/2 teaspoon dried hot red pepper flakes
1 cup loosely packed fresh flat-leafed parsley leaves, minced
preparation
In a kettle of boiling salted water cook the rotini until it is tender and drain it. Refresh the pasta under cold water and drain it well. In a blender blend the garlic, the mustard, the vinegars, the water, the oil, and salt to taste until the dressing is emulsified. In a very large bowl toss the pasta well with the dressing and stir in the sun-dried tomatoes, the mozzarella, the garbanzos, the salami, the Tuscan peppers, the red pepper flakes, and the parsley. Chill the salad, covered, for 1 hour. The salad may be made 2 days in advance and kept covered and chilled.

Antipasto Pasta Salad

2007-06-02T16:03:00.000-05:00

2 tablespoons red-wine vinegar
1/4 cup extra-virgin olive oil
1 lb rotini (corkscrew pasta), freshly cooked to tender, rinsed under cold water, and drained
1 (12-oz) jar marinated artichokes, drained and chopped
1 (12-oz) jar roasted red peppers, drained and cut into 1/4-inch-thick strips
1/2 lb mozzarella, cut into 1/2-inch cubes
1/2 lb thinly sliced sweet soppressata or salami, cut into 1-inch pieces
1/4 lb Kalamata or other brine-cured black olives, pitted and chopped (1/2 cup)
1 1/2 cups loosely packed fresh flat-leaf parsley leaves
preparation
Whisk together red-wine vinegar and olive oil in a large bowl. Add remaining ingredients and toss to combine. Season with salt and pepper. Serve at room temperature.
Serves Six.

Olive Oil Lemon Cake

2007-05-28T14:09:00.000-05:00

Ingredients
3/4 cup olive oil (extra-virgin if desired), plus additional for greasing pan
1 large lemon
1 cup cake flour (not self-rising)
5 large eggs, separated, reserving
1 white for another use
3/4 cup plus 1 1/2 tablespoons sugar

Special equipment: a 9-inch (24-cm) springform pan; parchment paper
preparation
Put oven rack in middle position and preheat oven to 350°F. Grease springform pan with some oil, then line bottom with a round of parchment paper. Oil parchment.

Finely grate enough lemon zest to measure 1 1/2 teaspoons and whisk together with flour. Halve lemon, then squeeze and reserve 1 1/2 tablespoons fresh lemon juice.

Beat together yolks and 1/2 cup sugar in a large bowl with an electric mixer at high speed until thick and pale, about 3 minutes. Reduce speed to medium and add olive oil (3/4 cup) and reserved lemon juice, beating until just combined (mixture may appear separated). Using a wooden spoon, stir in flour mixture (do not beat) until just combined.

Beat egg whites (from 4 eggs) with 1/2 teaspoon salt in another large bowl with cleaned beaters at medium-high speed until foamy, then add 1/4 cup sugar a little at a time, beating, and continue to beat until egg whites just hold soft peaks, about 3 minutes.

Gently fold one third of whites into yolk mixture to lighten, then fold in remaining whites gently but thoroughly.

Transfer batter to springform pan and gently rap against work surface once or twice to release any air bubbles. Sprinkle top evenly with remaining 1 1/2 tablespoons sugar. Bake until puffed and golden and a wooden pick or skewer inserted in center of cake comes out clean, about 45 minutes. Cool cake in pan on a rack 10 minutes, then run a thin knife around edge of pan and remove side of pan. Cool cake to room temperature, about 1 1/4 hours. Remove bottom of pan and peel off parchment, then transfer cake to a serving plate.

Cooks' note:
Cake can be made 1 day ahead and wrapped well or stored in a cake keeper at room temperature.

Gourmet, April 2006

Moldavian Church Noodle Salad

2007-05-26T18:17:00.000-05:00

The secret to this Chinese favorite is not to let the noodles sit in the sauce very long — toss them together a few seconds before serving.

Active time: 30 min Start to finish: 30 min
serving size Makes 6 side-dish or 4 vegetarian main-course servings.

ingredients
For peanut dressing
1/2 cup smooth peanut butter
1/4 cup soy sauce
1/3 cup warm water
2 tablespoons chopped peeled fresh ginger
1 medium garlic clove, chopped
2 tablespoons red-wine vinegar
1 1/2 tablespoons Asian sesame oil
2 teaspoons honey
1 teaspoon dried hot red pepper flakes
For noodle salad
3/4 lb dried linguine fini or spaghetti
4 scallions, thinly sliced
1 red bell pepper, cut into 1/8-inch-thick strips
1 yellow bell pepper, cut into 1/8-inch-thick strips
3 tablespoons sesame seeds, toasted
preparation
Make dressing:
Purée dressing ingredients in a blender until smooth, about 2 minutes, then transfer to a large bowl.
Make salad:
Cook pasta in a 6- to 8-quart pot of boiling salted water until tender. Drain in a colander, then rinse well under cold water.
Add pasta, scallions, bell peppers, and sesame seeds to dressing, tossing to combine, and serve immediately.
Gourmet, June 2002

Whoopie Pies for Memorial Day

2007-05-23T07:43:00.000-05:00

The chatter around the baseball diamond last night was the food for Memorial Day. Toni was excited about making whoopie pies which, though not a traditional Rongovian recipe, is known and served at special holidays, particularly during the Sauerkraut Festival. We did a little digging and found this recipe, which we may make at the Academy for our students and parents during the weekend.

From Epicurious:
We prefer Droste brand Dutch-process cocoa for this recipe because it gives the cakes a richer chocolate flavor. Though whoopie pies can be served on the same day they're made, we think the cakes are much better a day after baking.

Active time: 30 min Start to finish: 1 hr

Makes 8 individual desserts.

ingredients
For cakes
2 cups all-purpose flour
1/2 cup Dutch-process cocoa powder
1 1/4 teaspoons baking soda
1 teaspoon salt
1 cup well-shaken buttermilk
1 teaspoon vanilla
1 stick (1/2 cup) unsalted butter, softened
1 cup packed brown sugar
1 large egg

For filling
1 stick (1/2 cup) unsalted butter, softened
11/4 cups confectioners sugar
2 cups marshmallow cream such as Marshmallow Fluff
1 teaspoon vanilla

Make cakes:
Preheat oven to 350°F.

Whisk together flour, cocoa, baking soda, and salt in a bowl until combined. Stir together buttermilk and vanilla in a small bowl.

Beat together butter and brown sugar in a large bowl with an electric mixer at medium-high speed until pale and fluffy, about 3 minutes in a standing mixer or 5 minutes with a handheld, then add egg, beating until combined well. Reduce speed to low and alternately mix in flour mixture and buttermilk in batches, beginning and ending with flour, scraping down side of bowl occasionally, and mixing until smooth.

Spoon 1/4-cup mounds of batter about 2 inches apart onto 2 buttered large baking sheets. Bake in upper and lower thirds of oven, switching position of sheets halfway through baking, until tops are puffed and cakes spring back when touched, 11 to 13 minutes. Transfer with a metal spatula to a rack to cool completely.

Make filling:
Beat together butter, confectioners sugar, marshmallow, and vanilla in a bowl with electric mixer at medium speed until smooth, about 3 minutes.

Assemble pies:
Spread a rounded tablespoon filling on flat sides of half of cakes and top with remaining cakes.

Cooks' notes:
• Cakes can be made 3 days ahead and kept, layered between sheets of wax paper, in an airtight container at room temperature.
• Filling can be made 4 hours ahead and kept, covered, at room temperature.

Traditional Gghenut Torte

2007-05-22T17:03:00.000-05:00

For torte
6 ounces fine-quality bittersweet chocolate (not unsweetened), chopped
1 cup hazelnuts (about 4 ounces)
2/3 cup plus 3 tablespoons sugar
1 stick (1/2 cup) unsalted butter, softened
5 large eggs, separated
1 teaspoon vanilla
3/4 teaspoon salt

Preheat oven to 375°F. Butter an 8 1/2-inch springform pan and line bottom with a round of wax paper. Butter paper and dust pan with flour, knocking out excess.

For glaze
6 ounce fine-quality bittersweet chocolate (not unsweetened), chopped
1/2 cup heavy cream

Garnish: finely chopped toasted hazelnuts

Accompaniment: whipped cream or vanilla ice cream

Preparation
Make torte:
In a metal bowl set over a pan of barely simmering water melt chocolate, stirring until smooth, and cool.

Spread hazelnuts in a shallow baking pan and toast in oven until they begin to turn pale golden, 7 to 10 minutes. Cool hazelnuts completely. Discard any hazelnut skins that rub off easily and transfer nuts to food processor. Add 3 tablespoons sugar and grind mixture fine.

In a large bowl with an electric mixer beat together butter and remaining 2/3 cup sugar until light and fluffy. Add yolks, 1 at a time, beating well after each addition, and beat in vanilla, salt, and melted chocolate. Beat in hazelnut mixture until combined well.

In another large bowl with cleaned beaters beat whites with a pinch salt until they just hold stiff peaks. Whisk about one-fourth whites into chocolate mixture to lighten and fold in remaining whites gently but thoroughly. Spread batter evenly in springform pan and bake in middle of oven 45 to 55 minutes, or until a tester comes out with crumbs adhering. Cool torte completely in pan on a rack and remove side of pan. Invert torte onto a serving plate and discard wax paper.

Make glaze:
Put chocolate in a small metal bowl. In a small saucepan bring cream to a boil and pour over chocolate. Stir glaze just until completely smooth and let stand until thickened slightly, about 20 minutes.

Spread glaze evenly over top and side of torte. With a small icing spatula or butter knife make parallel lines through glaze across top to create a design. Garnish top and bottom edge of torte with chopped hazelnuts and let torte stand until glaze is set, about 2 hours.

Serve torte with whipped cream or ice cream.

Pork and Hominy Stew

2007-05-21T14:56:00.000-05:00

Ingredients

1 medium white onion, quartered
2 (3- to 4-inch) fresh jalapeño chiles, stemmed and quartered, including seeds
2 garlic cloves, peeled and smashed
1 3/4 cups reduced-sodium chicken broth (14 fl oz)
1/4 cup vegetable oil
1 lb ground pork
1/2 teaspoon ground cumin
1/4 teaspoon salt
1 (14- to 15-oz) can white hominy (also called pozole), rinsed and drained
1/3 cup finely chopped fresh cilantro

Accompaniments: toasted hulled (green) pumpkin seeds; crumbled queso fresco or ricotta salata
preparation

Purée onion, chiles, and garlic with 1/2 cup chicken broth in a blender.

Heat 1 tablespoon oil in a 4-quart heavy pot over moderately high heat until hot but not smoking, then brown pork, stirring and breaking up clumps with a fork, just until no longer pink, about 4 minutes. Transfer to a bowl with a slotted spoon. Pour off all but 1 tablespoon fat from pot.

Add remaining 3 tablespoons oil to pot and heat over moderately high heat until hot, then carefully add purée (it will spatter), cumin, and salt. Cook, stirring frequently, until mixture is thickened and most of liquid is evaporated, about 10 minutes.

Add pork, hominy, cilantro, and remaining 1 1/4 cups broth and simmer gently, uncovered, stirring occasionally, 10 minutes. Serve chili sprinkled with pumpkin seeds and cheese.

We generally serve this during our King and Queen's annual harvest festival with large glasses of Rongovian ale.

Wild Blueberry Muffins

2007-05-14T07:26:00.000-05:00

Okay. Okay !I've only given you one recipe before, that of the everwonderful Cornell Chicken as it is part of the local culture. Here is another local culture thing. We take baked goods to any event imaginable from bake sales to school plays, to civic meeting to great big feedings (NYSMMA last weekend we fed around 1500 kids!!jeez!). Here is a good one for the masses out there and for the home team close by.

Blueberry Muffins
Makes 6 gigantic ones (I often double or triple the recipe)

No stick vegetable spray for prepping pan
2 large eggs at room temperature
1/2 c. plus 2 Tbsps milk
1/4 cup melted unsalted butter or canola oil
2 cups unsifted all purpose flour
1 Tbsp baking powder
2/3 cup granulated sugar
1 1/2 fresh blueberries (picked over, rinsed and blotted dry) or whole, frozen unthawed berries( I use teeny,weeny frozen or even wild, canned berries)
1 Tbsp finely grated lemon peel

topping
Granulated sugar

Position rack in the center of the oven and preheat it to 400˚F. Coat the muffin cups with cooking spray or shortening.

In a large bowl, whisk together the eggs, milk and melted butter (or canola oil). Place a sifter or sieve over the bowl and measure the flower, baking power, salt and sugar. Stir/sift the dry ingredients onto the wet. Stir just to blend; don't overbeat. Gently fold in the berries and grated lemon peel.

Divide the baatter among the muffin cups, filling nearly full. Generously sprinkle granulated sugar over the top. Bake 20-25 minutes (in the case of the monster muffins--35 minutes), until the muffins rise and are golden brown on top, a cake tester inserted in te center should come out clean. Cool muffins on a wire rack. Serve warm.

Summer is coming and so are the berries!

The Famous Upstate New York Cornell Chicken Barbeque Marinade

2007-05-14T07:15:00.000-05:00

In the spirit of summer, I am sharing a great recipe for Cornell Chicken for you to try. Cornell Chicken was developed by Cornell University to promote chicken eating in Upstate New York. If you live around here, every fire department, boy scout troop, baseball team, eighth grade class, fine arts conservatory etc. uses the big chicken barbeque (specifically Cornell Chicken) to raise money. So, it's kind of in our blood. And, as a transplant to this area, it is fabulous and always a surprise because its always so delicious! At the fundraisers, it is often served with another local favorite, salt potatoes with butter and loads of salt, and beans. Forget the beans and potatoes--go for the bird!

Cornell Chicken Marinade

1 egg
1 cup vegetable oil
2 cups cider vinegar (I have substituted fresh lemon juice and its !!)
3 tablespoons salt
1 tablespoon poultry seasoning
1 teaspoon ground black pepper

Put egg and oil in blender, blend to emulsify (the blender is key)- it will have the consistancy of mayonnaise. (Note that if there is any water at all in the blender, this will not happen.) Add vinegar, continuing to blend. Add seasonings and blend until dispersed throughout. Marinate chicken for at least three hours and up to 24. Grill as usual - may also use the marinade as a basting sauce. I put the chicken in a ziplock bag--and then its ready to go with a minimal amount of fuss.

You can use boneless breasts or chicken parts. I have also used boneless chicken thighs to positive results. It's just plain delicious.