This recipe was created to accompany Chocolate Hazelnut Pound Cake with Chocolate Glaze.
Makes enough to glaze a 10-cup bundt cake or other tube cake.
In a small saucepan bring water, corn syrup, and sugar to a simmer over low heat, stirring until sugar is dissolved. Remove pan from heat and add chocolate, swirling pan to submerge chocolate in hot syrup. Let chocolate stand in syrup 2 minutes and whisk until smooth.
Preheat oven to 350°F. and butter a 10-cup bundt pan or other tube pan.
In a food processor pulse hazelnuts until finely ground.
In a double boiler or a bowl set over a saucepan of barely simmering water melt chocolate, stirring until smooth. Remove top of double boiler or bowl from heat and cool chocolate slightly.
In a large bowl with an electric mixer beat butter with 1/2 cup sugar until light and fluffy and beat in chocolate. Add yolks, one at a time, beating well after each addition. Stir in hazelnuts and flour.
In another bowl with cleaned beaters beat whites with salt at medium speed until white, opaque, and beginning to hold their shape. Gradually add remaining 1/2 cup sugar, beating at high speed until whites hold soft (not stiff), slightly glossy peaks.
Stir one fourth whites into chocolate mixture to lighten and fold in remaining whites gently but thoroughly until no streaks remain.
Pour batter into pan and smooth top. Bake cake in middle of oven 35 to 45 minutes, or until a tester comes out clean. Invert cake onto a rack. After 5 minutes remove pan but leave cake on rack until cooled completely. With cake on rack set over a pan (to catch the drips), pour chocolate glaze over cake, allowing it to drip down outside and center.
While glaze is still wet (to avoid cracking), transfer cake to a platter. When glaze is set, cover cake loosely with plastic wrap or keep under cake dome at room temperature until ready to serve.
If cake is kept more than 1 day (before or after serving), it should be wrapped in plastic wrap and frozen. Bring cake to room temperature before serving.
Preheat oven to 350°F. Oil or butter a 9- by 2-inch round springform pan and line bottom with a round of parchment paper or foil.
In a double boiler or a bowl set over a saucepan of barely simmering water melt chocolates and butter, stirring until smooth. Remove top of double boiler or bowl from heat and stir in bourbon or rum.
In a food processor pulse pecans with 3/4 cup sugar until finely ground. Transfer mixture to a bowl and stir in flour.
In another bowl with an electric mixer beat whites with salt at medium speed until white, opaque, and beginning to hold their shape. Gradually add remaining 3/4 cup sugar, beating at high speed until whites hold soft (not stiff), slightly glossy peaks. Stir in pecan mixture with a spatula until well blended and fold in chocolate mixture until no streaks remain (batter will deflate).
Pout batter into pan and smooth top. Bake cake in middle of oven 50 minutes, or until a tester inserted into center comes out clean. Run a thin knife around edge of cake to loosen and invert cake onto a rack to cool completely.
Remove parchment or foil and transfer cake to a platter. Cake may be wrapped in plastic wrap and chilled 1 week or frozen 1 month. Bring cake to room temperature before serving.
Just before serving, dust cake with confectioners’ sugar.
This recipe was created to accompany Chicken with Mustard Seed Crust and Couscous. Can be prepared in 45 minutes or less.
Serves 2.
In a large saucepan of boiling salted water blanch carrots 1 minute. Add snow peas and cook mixture 10 seconds more. In a colander drain carrots and snow peas and rinse under cold water. Drain carrots and snow peas well.
In a bowl stir together vinegar, mustard, and honey and add carrots, snow peas, and bell pepper, tossing to coat. Season salad with salt and pepper. Serves 2.
This recipe was created to accompany Bibb Lettuce with Sherry Vinaigrette. Can be prepared in 45 minutes or less.
Makes about 1/2 cup.
In a small bowl whisk together ingredients and salt to taste. Vinaigrette may be made 2 days ahead and chilled, covered.
This recipe was created to accompany Grilled Citrus Salmon. Can be prepared in 45 minutes or less but requires additional unattended time.
Serves 6.
Standing mango upright, cut two lengthwise slices, each about 1/2 inch thick, from a broad side of mango pit. Cut remaining broad side and remaining mangoes in same manner. (There should be a total of 12 slices, 6 of them end pieces.) Discard pits and reserve any remaining mango for another use.
Prepare grill.
Working with end pieces only, score flesh in a cross-hatch pattern, being careful not to cut through skin, and grill, cut side down, on a well-oiled rack set 5 to 6 inches over glowing coals until golden brown, about 2 minutes. (Alternatively, mango may be grilled in a hot well-seasoned ridged grill pan over moderately high heat in same manner.) Transfer mango as grilled to a platter. When end pieces of mango are cool enough to handle, push from skin side to turn inside out. Grill remaining mango slices about 2 minutes on each side.
This recipe was created to accompany Honeydew in Cardamom Lime Syrup with Vanilla Cream.
Makes about 1 cup.
In a small food processor blend cream ingredients and a pinch salt until very smooth, about 1 minute. Chill cream, covered, at least 3 hours and up to 24.
This is a delicious, low-maintenance alternative to traditional risotto.
Active time: 10 min Start to finish: 20 min
Makes 10 side-dish servings.
INGREDIENTS
DIRECTIONS Cook orzo in a large pot of boiling salted water until barely al dente, 5 to 6 minutes. Drain in a colander and rinse under cold water to stop cooking.
Transfer orzo to a 2-quart heavy saucepan and add stock, zest, and thyme. Simmer over moderate heat, stirring constantly, until stock is absorbed, about 5 minutes.
Stir in cheese, butter, salt, and pepper and serve immediately.
Cooks’ note:
Orzo can be parboiled 2 days ahead, then tossed with 1 tablespoon olive oil and chilled, covered. Bring to room temperature (or run under hot water in a colander)before proceeding.
This recipe was created to accompany Onion and Bell Pepper Strata with Fresh Tomato Salsa. Can be prepared in 45 minutes or less.
Makes about 3 cups.
In a bowl stir together salsa ingredients. Salsa may be made 2 hours ahead and chilled, covered.
This recipe was created to accompany Minted Berry Spongecakes. Can be prepared in 45 minutes or less.
Makes 9 spongecakes.
Preheat oven to 350° F. and line nine 1/2-cup muffin tins with paper liners.
In a double boiler or a metal bowl set over a saucepan of barely simmering water whisk together eggs and sugar until sugar is dissolved, 1 to 2 minutes. Remove top of double boiler or bowl from heat and with a hand-held electric mixer beat mixture at moderately high speed until doubled in volume, about 3 minutes.
Sift flour, cornstarch, and a pinch salt over egg mixture and fold in gently but thoroughly. Drizzle butter over batter and fold in gently but thoroughly.
Divide batter among muffin tins and bake in middle of oven 12 to 15 minutes, or until pale golden. Cool spongecakes in tins on a rack 10 minutes. Remove spongecakes from tins and cool completely on rack. Spongecakes may be made 1 day ahead and kept in an airtight container at room temperature.
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