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Text File | 1991-11-25 | 8KB | 265 lines

Rec.Food.Recipes Digest #158
Thu 18 Jul 1991

Col:    Black Forest Cake (Gina Maria Klein)
Col:    Black Forest Cake (Eileen Kupstas)
M:      Creole Courtbouillon with Rice (Teri Tracey)
M:      Bluefish with Beer Batter (Jill Havelka)

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.RH REC.FOOD.RECIPES-#158 BLKFORESTCAKE1 Col "13 Jul 91" 1991
.RZ "BLACK FOREST CAKE"
.IH
.IG "4" "eggs"
.IG "\(34 tsp" "vanilla"
.IG "2/3 cup" "sugar" "140 g"
.IG "1/3 cup" "cocoa"
.IG "1/3 cup" "sifted flour" "40 g"
.IG "6 Tbls" "clarified butter" "100 ml"
.IG "\(12 cup" "sugar" "100 g"
.IG "\(34 cup" "water" "170 ml"
Subject: OVO-LACTO: Black Forest Cake
.IG "\(14 cup" "kirsh" "55 ml"
.IG "1 cup" "pitted dark cherries,"
drained (i soak them in the kirsh)
.IG "2 cups" "heavy cream," "450 ml"
whipped
.IG "1/3 cup" "confectioner's sugar" "40 g"
.IG "" "chocolate curls and maraschino cherries"
for garnishing
.PH
.SK 1
Beat for 10 minutes at high speed eggs, vanilla, and
.AB "2/3 cup" "140 g"
sugar.
.SK 2
Sift together flour and cocoa, fold into egg mixture. Add melted butter, stir
until \fBjust\fR mixed.
.SK 3
Pour into 3 greased and floured
.AB "6 inch" "15 cm"
round pans. Bake in
.TE 350 180
oven for 10-15 mins.
.SK 4
Cool in pans 5 mins, remove and cool on racks.
.SK 5
Combine
.AB "\(12 cup" "100 g"
sugar and water in saucepan. Boil 5 minutes. Cool to lukewarm and add kirsh.
Sprinkle over cake layers.
.SK 6
Fold confectioner's sugar into whipped cream. Spread one layer of cake with
cream, sprinkle on \(12 the cherries. Put second layer on top and repeat. Put
last layer on top and frost top and sides with remaining cream. Garnish.
.NX
This doesn't last too long, especially not in warm weather. So, store in a
cool place and don't make too long in advance.
.SH RATING
.I Difficulty:
moderate.
.I Time:
1 hour.
.I Precision:
measure ingredients.
.WR
Gina Maria Klein
[e-mail]


.RH REC.FOOD.RECIPES-#158 BLKFORESTCAKE2 Col "14 Jul 91" 1991
.RZ "BLACK FOREST CAKE"
This recipe is basically the one from \fICakes and Pastries Cookbook\fR, Good
Cook's Library by Annette Wolter.
.IH "For a 9 inch springform pan" "For a 23 cm springform pan"
.IG "4 oz" "bittersweet chocolate" "100 g"
\fI(see note below)\fR
.IG "2/3 cups" "butter" "150 g"
\fI(see note below)\fR
.IG "1 cup" "sugar" "200 g"
.IG "\(12 tsp" "vanilla"
.IG "4" "eggs"
.IG "1/3 cup + 1 Tbls" "ground almonds" "35 g + 1 Tbls"
.IG "1/3 cup + 1 Tbls" "flour" "40 g + 1 Tbls"
.IG "\(12 cup" "bread crumbs"
(doesn't say what kind; I presume white)
.IG "1 Tbls" "baking powder"
.SH "Filling:"
.IG "4 Tbls" "cherry liquer" "65 ml"
.IG "2 \(12 tsp" "gelatin"
.IG "1 lb" "sour cherries" "450 g"
(fresh)
.IG "2 Tbls" "lemon juice" "30 ml"
.IG "2 \(12 cups" "whipping cream" "560 ml"
.IG "2 Tbls" "super fine sugar"
.PH
.SK 1
Divide chocolate into two
.AB "2 oz" "50 g"
groups. Shave one group; melt the other.
.SK 2
Cream butter, sugar and vanilla.
.SK 3
Separate the eggs.
.SK 4
Mix almonds, flour, cornstarch, bread crumbs and baking powder. Stir in egg
yolks and melted chocolate (cooled) into the butter mixture.
.SK 5
Beat egg whites until stiff and fold into the dry ingredients. [She neglects
to say to combine the dry and wet ingredients - I assume you do it here. -
ek].
.SK 6
Preheat oven to
.TE 350 180 .
Bake cake on lower rack of oven for 45 minutes.
.SK 7
Allow to stand at least 3 hours, then cut into three layers and sprinkle with
cherry liquer.
.SH "Filling:"
.SK 8
Dissolve gelatin in a little cold water.
.SK 9
Wash and pit cherries. Simmer cherries in
.AB "\(12 cup" "110 ml"
water and the lemon juice for 7 minutes. Drain.
.SK 10
Whip the cream and sugar until stiff.
.SK 11
Warm the gelatin over low heat then stir in a few tablespoons of the whipped
cream. Return the mixture to the whipped cream and fold together.
.SK 12
Cover the first and second layers with the cooled cherries and whipped cream.
Set the third layer on top and cover with the remaining whipped cream.
Sprinkle with the reserved chocolate shavings.
.NX
\fB** Note\fR - you may want to experiment with more chocolate and less
butter, if you are the experimenting kind. This is not as chocolatey a recipe
as some.
.PD 1
\fBMy method\fR - I used to work in a gourmet bakery and we made a Black
Forest cake a bit differently. Make 2 layers (i.e. double the above recipe for
cake) and put the filling between them. (I guess for a truly decadent cake you
could cut the layers in half for a total of 4 cake layers and 3 cherry
layers). Now make a vanilla buttercream frosting (maybe a hint of cherry
liquer would be good in this). Frost the whole cake with this. Decorate the
top with chocolate shavings and more cherries, piping some of the buttercream
into decorative swirls, etc. if desired.
.PP
If you are truly out for calories, you could shave some more chocolate into
fine shavings and lightly press them into the side of the cake. Instead of
topping the cake with chocolate, now ring the outside with a decorative ring
of buttercream frosting then fill this ring with a glaze made of cherries and
cherry liquer. This is very rich - 1 cake should serve at least 12 people who
are not on diets.
.SH RATING
.I Difficulty:
moderate.
.I Time:
1 \(12 hours + 3 hours standing.
.I Precision:
measure ingredients.
.WR
Eileen Kupstas
[e-mail]


.RH REC.FOOD.RECIPES-#158 COURTBOUILLON MV "15 Jul 91" 1991
.RZ "CREOLE COURTBOUILLON WITH RICE"
.KY FISH CREOLE
This recipe was cut out of a magazine many, many years ago by my mom. She
makes it often during the year. It is a wonderfully satisfying dish that is
simple. Don't leave out the rice - it makes the dish.
.PP
Vegetarians, without the fish I think this would still be a great dish. You
may wish to substitute something for the chicken bouillon, like veg bouillon.
Potatoes might add some substance, too.
.IH "Serves 10"
.IG "2 lb" "fish" "1 kg"
(firm-fleshed, if possible)
.IG "3 Tbls" "oil" "50 ml"
.IG "\(14 cup" "flour" "30 g"
.IG "1 Tbls" "instant chicken bouillon"
.IG "1.5 cups" "chopped onion"
.IG "1 cup" "chopped green pepper"
.IG "1 cup" "sliced celery"
.IG "1 large clove" "garlic,"
crushed
.IG "30 oz can" "tomatoes" "850 g"
.IG "\(14 cup" "chopped parsley"
.IG "\(12 qt" "water" "450 ml"
.IG "2 tsp" "salt"
.IG "\(14 tsp" "pepper"
.IG "1/8 tsp" "red pepper"
(or to taste!)
.IG "2" "bay leaves"
.IG "5 cups" "hot cooked rice"
(white is best)
.PH
.SK 1
Cut fish into
.AB "2 inch" "5 cm"
cubes.
.SK 2
Heat oil, then stir in flour. Stir over medium heat until the flour-oil
mixture starts to turn brown. (This is a \fIroux\fR and gives a
characteristic taste. Don't let the flour get too brown).
.SK 3
Add the bouillon, onion, green pepper, celery, and garlic and stir until
vegetables are nearly tender but not brown.
.SK 4
Stir in tomatoes (cut them up as you add them into approx.
.AB "1 inch" "2 \(12 cm"
squares or so, add all the juice too), parsley, water, salt, peppers, bay
leaves. Cover and simmer 30 min.
.SK 5
Add fish; cook 15 minutes longer or until the fish starts to flake easily.
.SK 6
Ladle into bowls and top with \(12 cup rice.
.SH RATING
.I Difficulty:
easy.
.I Time:
?
.I Precision:
measure ingredients.
.WR
Teri Tracey
[e-mail]


.RH REC.FOOD.RECIPES-#158 BLUEFISH-BEER M "15 Jul 91" 1991
.RZ "BLUEFISH WITH BEER BATTER"
.KY FISH
.IH
.IG "1.5 - 2 lb" "bluefish" "2/3 - 1 kg"
.IG "1.5 cups" "flour" "190 g"
.IG "3 Tbls" "baking powder"
.IG "1 tsp" "salt"
.IG "2 tsp" "lemon-pepper"
.IG "10 oz" "beer" ".25 l"
.IG "3" "eggs,"
beaten
.PH
.SK 1
Fillet and skin bluefish. Cut dark streak out of fish. Cut into serving size
pieces.
.SK 2
Mix in bowl flour, baking powder, salt, and lemon-pepper. Add beer and eggs
to mixture, stir.
.SK 3
Put fish in batter and let set for about 20 mintues.
.SK 4
Deep fry fish until golden brown.
.NX
Leftover batter is great for frying oysters, without a fishy taste.
.SH RATING
.I Difficulty:
easy.
.I Time:
?
.I Precision:
measure ingredients.
.WR
Jill Havelka
[e-mail]