New Braunfels Herald Zeitung (Newspaper) - February 6, 1985, New Braunfels, Texas
> atmanGEHL H 5eart-shaped cake delicious to last biteI Valentine’s Day is just one week away and I its lime to start thinking about gifts for that kpecial person.
Chocolates are always a good gift. Following is a recipe from Madame Chocolate's Book of Divine Indulgences by Elaine Sherman which illustrates show sensuous and seductive a simple cake can be when it’s made with quality chocolate..
To give the cake a Valentine’s Day theme, bake it in a heart-shaped pan. Your valentine is sure to love it to the last bite.
CHOCOLATE DECADENCE 16 oz. bittersweet chocolate
IO tbsps. unsalted butter, at room temperature
4Grade Alarge eggs I tbsp, sugar
1 tbsp, flour
2 cups whipping cream I tbsp, powdered sugar I tsp. pure vanilla Chocolate curls for decoration Raspberry sauce, recipe follows
Preheat oven to 425 degrees F. Butter an 8-inch round pan. Cut parchment paper to fit the bottom and butter the paper. Flour the lined pan and set aside.
Prep work: Cut chocolate into small pieces. Place with butter in the top of a double boiler over hot, not boiling water. Stir until smooth, remove from the heat and set aside.
In the top of another double boiler, whisk egg and sugar over hot, not boiling, water. Whisk until sugar dissolves. The mixture will darken slightly and be barely warm to the touch. Remove from the heat. Place the egg mixture in a mixer bowl and beat, at the highest speed, until eggs are the consistency of light whipped cream. This will take about 5 to IO minutes. Fold in the flour. Fold a third
of the egg mixture into the chocolate to lighten it. Add the rest of the egg mixture and fold in carefully, deflating the mixture as little as possible. Pour batter into pan and tap pan lightly on the table to remove any air bubbles.
Bake 15 minutes. The center will be soft and the top will be crusty.
Cool on a rack. Cover the pan well with plastic wrap and freeze overnight. To serve, remove Decadence from the freezer early in the day. Turn onto a flat serving plate and remove the parchment paper. Whip the cream with the powdered sugar and vanilla
until it forms soft peaks. Do not over-whip. Frost the cake, using two-thirds of the whipping cream. Top cake with chocolate
IO oz. pkg. frozen raspberries, thawed 3 tbsps. sugar
I tbsp. Framboise or Kirsch (optional)
Puree raspberries in the bowl of a food processor, fitted with a steel knife. (A blender may be used.) Strain to remove seeds. Stir in sugar and puree and then add the Framboise or Kirsch. Blend well and refrigerate until ready to use.
Main dish ideas zesty, light simple
The new look in American cuisine calls upon a heritage that spans the globe and applies it to a bounty of fine ingredients that are increasingly available throughout all regions of the United States.
Zesty, light and simple to prepare, all of the colorful main dishes here offer a welcome change from heavy winter fare and look toward spring.
Species of Alaskan seafood — halibut, salmon, canned salmon. Snow and King crab and whitefish — bring excellent flavor and high-quality protein to international recipes that now seem an integral part of American culinary practice.
Equally adaptable to a company luncheon or family dinner, Savory Broiled Halibut with Curried Vegetables highlights the flavor that clear, golden olive oil and halibut lend to quickly prepared meals.
Alaska-Style Cioppino, ideal for entertaining, celebrates a variety of favorite seafood tastes and textures.
Everyone loves pasta! And Creamy Salmon Pasta blends convenient canned salmon and spinach with a dollop of pure cream.
Finally, Zesty Marinated Salmon and Vegetable Salad is an ideal choice that makes even a diet meal delicious.
SAVORY BROILED HALIBUT WITH CURRIED VEGETABLES l-3rd cup olive oil, divided V4 cup dry white wine I tbsp, finely minced parsley Salt and pepper
4 (about 6 oz. each) halibut steaks, thawed if necessary V« tsp. curry powder I Mi cups each, thin diagonally sliced carrots and sliced cauliflower
I cup diagonally sliced green onions
Plain yogurt (optional)
Combine 3 tablespoons olive oil, wine, parsley, Mi teaspoon salt and dash pepper. Place halibut steaks on broiler pan; brush ^generously with olive oil mixture. ,&roil4 to 5 inches from heat 4 to 6
minutes on each side or until fish flakes when tested with a fork. Brush occasionally with basting sauce during broiling Heat curry powder in 2 tablespoons olive oil in skillet for I minute. Add carrots and cauliflower; saute until crisp-tender. Add green onions; season to taste with salt and pepper Arrange on serving platter with halibut Serve with yogurt. Makes 4 servings.
I lb. crab, thawed if necessary I large onion, chopped
1 cup each, sliced celery and chopped green pepper
2 large cloves garlic, minced 2 to 4 tbsp, olive oil
I can (29 oz.) whole tomatoes, diced with liquid I can (8 oz.) tomato sauce I cup each, bottled clam juice and dry white wine I tsp. basil, crushed V4 tsp. thyme, crushed I bay leaf
1 lb. cod, pollock or rockfish fillets, thawed if necessary and cut into 1-H-inch cubes
2 dozen small clams (optional) Bottled hot pepper sauce
Mi cup chopped parsley Cheese Croutons
Rinse crab under cool water. Cut crab into serving-sized pieces; score backs of leg sections using large heavy knife or slit with kitchen shears.
Saute onion, celery, green pepper and garlic in olive oil until tender. Add remaining ingredients except seafood, hot pepper sauce, parsley and Cheese Croutons; simmer, covered, 30 minutes. Add cod, crab and clams; cook about 5 minutes or until clam shells open and fish flakes when tested with fork.
Season to taste with hot pepper sauce. Garnish with parsley. Serve with Cheese Croutons. Makes 4 to 5 servings Cheese Croutons: Heat 2 to 3 tablespoons olive oil in skillet. Add 2 cups Italian bread cubes; saute until evenly browned. Cool
See IDEAS, Page 7B
Chocolate flavors cream cheese pie
By CECILY BROWNSTONE AP food editor
DEAR CECILY: You once gave a recipe for Pecan Cream Cheese Pie. Ever since then I’ve served this dessert often because it is so appreciated by my family and friends. Now I wonder whether the pie could be flavored with chocolate9 If so, I shall be eager to try the new recipe — HOPEFUL.
DEAR HOPEFUL: What a good idea you gave me. Thank you. We followed your suggestion and turned the original Pecan Cream Cheese Pie into a chocolate version I shall be delighted if this new
recipe suits you, your family and your guests — CB
CHOCOLATE PECAN CREAM CHEESE PIE 2 pkgs (each 3 ozs.) cream cheese, softened 4 large eggs Sugar Vanilla
Unbaked 9-inch pastry shell
1 Mi cups coarsely chopped pecans % cup light corn syrup
Vs tsp. salt
2 squares (each I oz.) unsweetened chocolate,
melted and cooled
In a small bowl beat together cream cheese, I of the eggs, l4 cup sugar and I teaspoon vanilla just until smooth Spread over bottom of unbaked pastry shell. Sprinkle with pecans.
In a medium bowl beat the remaining 3 eggs slightly. Gently beat in corn syrup, 2 tablespoons sugar and the salt until blended Stir in chocolate and I teaspoon vanilla until blended. Gently pour over pecans
Bake in a preheated 375-degree oven until knife inserted half-way between center and edge comes out clean — 35 minutes. Cool completely on wire rack
Wednesday, February 6, 1985
Frances Tays is an excellent cook — as any of her friends benefiting from her generosity will say During the holidays, Tays turns out old fashioned delights reminiscent of her childhood days in New Braunfels. She is also always searching for new and interesting recipes.
Following are two recipes from Tays abundant files Swedish Cookies are a light and delicious treat. Baklava is a Greek sweet which Tays tried and wanted to try. She was able to talk the cook into giving her the recipe
2 sticks oleo
1 cup powdered sugar *4 tsp salt
2 cups flour
I tbsp vanilla and almond extracts I tbsp water *4 cup nuts 4 cup coconut Put ingredients into a food processor or blender to cream together. Make small balls and place on a greased cookie sheet Flatten each ball with a fork Bake in a 325 degree oven After baking, turn cookies in powdered sugar.
Frances Tays coats the tops of her cookies with powdered sugar
FRANCES BRIDGES HERALD ZEITUNG
S4*e RECIPES. Page 7B
Casseroles fun for junior cooks
When it comes to cooking vegetables, oven-baked casseroles have plenty of advantages for junior cooks. They are a delicious way for beginners to serve vegetables without the flurry of last-minute preparation. They bake without constant supervision and because they are served in the containers in which they bake, clean-up is easy. Vegetable casseroles are fun for youngsters to prepare and make vegetables even more fun to eat.
Newcomers to the kitchen will need to know basic oven safety before they begin to assemble a vegetable casserole Adult “cooking coaches" will want to teach children how to turn the oven on and off and stress these two important safety rules: -Position oven racks before turning on the oven. Hot oven racks can be unwiedly and hazardous to handle. Most casseroles bake on the center rack.
—Use pot holders or oven mitts to protect your hands when reaching into the oven.
Vegetable casseroles are usually baked in a glass casserole or baking dish. Have children bake them uncovered unless the recipe says to cover. To insure the anticipated results, junior cooks need to use the exact size casserole called for in the recipe. Teach boys and girls these easy methods for determining the size of an unmarked utensil:
—For a baking dish, measure the inside of the dish across the top.
—For a casserole, pour water into the casserole, one cup at a time, until the casserole is filled. Keep track of
the amoung of water used to determine the size of the casserole.
Most kids enjoy potatoes prepared almost any way When potatoes are teamed with mayonnaise, green onions and sharp natural cheddar cheese, as in Creamy Potato Puff, they’re sure to become a new favorite. For convenience, purchase the cheese for this recipe already shredded. Or, you can purchase a chunk of the cheese and show junior cooks how to shred it onto wax paper Emphasize keeping fingers away
from the sharp edges of the shredder
For this tasty casserole, potatoes are peeled before they are cut into cubes Use red or brown-skinned potatoes, as you prefer. Show smallfry cooks how to use the blade of a potato peeler to remove the skin and the tip of the peeler to remove the potato’s “eyes.” Many people prefer to peel potatoes onto wax paper or into the sink, for ease of clean-up
Cook cubed potatoes in a small amount of water on top of the range
Show beginning cooks how to use a table fork to test for tenderness Small children will need adult assistance with draining the potatoes into a colander set in the kitchen sink After draining, demonstrate how to use a potato masher Have junior cooks mash the potato mixture until it is fairly smooth and fluffy.
CREAMY POTATO Pl FF
2 lbs potatoes (about 6 medium I
See CASSEROLES, Page 7B