Holiday Tortes

 A different kind of cake to think about for holiday baking is a torte. It's a denser , more flavorful version of a cake and somewhat easy to create. it's an elegant sweet, perfect for any holiday table.

What is a torte exactly? It is a rich dense multilayered cake, usually made from ground nuts or breadcrumbs.Unlike a regular cake there is very little to no flour added.They're usually covered in a rich frosting and can be filledd with buttercream, whipped cream, jams or fruit. The Germans and the Austrians are best known for them, namely in the famed Black Forest Cake. This is chocolate and ream cake filled with whipped cream and cherries. The layers are made with ground walnuts and cocoa.This is one of the newest recipes to the sort, having been invented in the Spring of 1930. The actual sweet can from Eastern and Central Europe before becoming a standard in Viennese coffee houses. Many home bakers do shy away from them probably for two reasons. The first is that it does need a Springform pan fro some recipes. Sometimes spring form cakes can turn out to be flops The second reason is that it's labor intensive. It used to be both home and professional bakers had to grind the nuts (I remember my Mom doing this for her Black Forest torte. Nowadays though walnut and almond flours can even be had at Wal-mart. As for the breadcrumbs - Italian or French bread will give the torte its' best texture.Many recipes do call for regular flour to give the cake a silken crumb.

A torte can be an exciting and delicious treat to make. There are so many variations to choose from. The Black Forest is one of the  most popular and the first many home bakers choose.Some actually start off with a flour based cake but this really isn;t authentic. Use ground hazelnuts mixed with baking powder for the gateau or cake part.The filling is fresh or frozen pitted cherries cooked into a syrupy filling. Cornstarch is added to thicken it to a jam consistency. Depending on the recipe the layers are doused with kirsche a heady cherry liqueur made in Germany. It's assembled and frosted with fresh whipped. cream. The torte is liberally dusted with shaved dark chocolate and decorated with cherries.It's a show stopper for any holiday dinner or even dinner party. Another great torte is the Austrian Sacher torte. This is a mouthwatering marriage of apricot and chocolate.what gives the three tiered cake its' lightness is the addition of egg whites. The bite is airy and light.The filling is strained apricot preserves the fruit has t be removed (unless you want a chunky filling which would give it a more intense apricot flavor).Let it air dry and then pour the melted chocolate glaze over it and let the icing set. For a true Viennese experience serve with cups of strong coffee.

Think tortes instead of cakes for this holiday season.They're different but just as delicious. THey're also impressive , creating a sight , showing off your baking talent.

The Perfect Vegan Dinner Party

 Creating a dinner party is hard. Creating a vegan dinner party is even harder?Or is it. All you need is a good main course , sides and a show stopping dessert. Can it be perfect for those avoiding meat? Yes!!!

Regular contributor Dasvid Tanis created this in yesterday's New York Times Wednesday Food section. The most problematic question is what makes for a good main course? You can't have roasts or anything like cutlets.Mr. Tanis turned to Italy for inspiration. He has come up with a polenta and  roasted mushroom torta. This is a layered casserole, baked in a spring form pan that's usually reserved for cheesecakes. Creamy cheese such as mozzarella.Parmesan and Gorgonzola(you could use vegan cheeses if you want - just research their baking times). Roasted mushrooms and a bright green gemolata cover it. Keep in mind that the polenta should be made several hours  or even a day in advance to allow it to firm up.when it's ready spoon into the buttered spring form pan and then layer on the cheese.Bake on the oven's middle rack for forty-five minutes in a  350 degree Farenheit oven. Turn the heat up ten minutes until the cheese is brown and bubbly, Take out of the oven and set aside.The mushrooms are first pan sauteed in olive oil and then season with salt and pepper. Roast them and at the same time reheat the torta Make the gremolata  by combining parsley , lemon garlic and crushed red pepper. Add the roasted mushrooms and serve with the polenta.

Since this is such a big flavored dish, the salad with it should be mild.Try a radicchio salad with walnuts and the fruit of the season -pears. Use ruby red radicchio along with brown sugared walnuts. Its creating a buttery caramel sauce by cooking butter and brown sugar. It will turn into a syrup. and then add the walnuts. Cook until nuts are fragrant.The dressing is a mix of two vinegars -red and balsamic, walnut oil and olive oil.Mix the greens ,walnuts and sliced pears together.what makes for a good dessert? Try homemade chocolate amaretti cookies. These are a simple bake using cocoa, egg  whites. and a dash of almond extract. The texture is like crinkle cookies. Three large egg whites are used and they're they only liquid involved. The rest is dark Dutch cocoa and almond flour.This last and the almond extract blend well with the cocoa.Once the dough is made they're pinched into walnut sized balls and then rolled first in granulated sugar and then powdered sugar. A blanched almond is pushed into their middles and they're baked on parchment in a 325 degree Farenheit oven for fifteen to twenty minutes The dough will be sticky at first but the two sugars should remedy that. You can end with a dessert wine or a good espresso.

A vegetarian dinner possible rich with good food is possible. This is a great dinner for a SUnday or for a weekend dinner party. There's no meat yet its still tasty and filling.

Passion And Talent Equals Chef Kwame Owuachi

 More and more chefs are becoming celebrities yet only one who has heart.That's Kwame Onuwachi, the newest star in the American kitchen. His rise is metioric. His food is stellar. Chef Onuwachi will be a bright light that will never burn out.

Regular contributor Pete Wells got t interview this phenom in today's New York Times Wednesday Food section. He is not your ordinary rising culinary star. He;s like the Teflon chef. Unlike Tom Colicchio who took flak for his Diet COke commercial and Rick Bayless  was deemed for a pimp for the Evil EMpire when he promoted the Whopper for Burger King. Chef Onuwachi sailed through his Diet COke commercial without any problems along with working with McDonald;s  at their marketing event.He also has a charisma that spreads into his two restaurants Tatiana and Dogon's . When Snoop Dogg's song "Beautiful" played he and his clientele started singing the opening words "Oh,Oh, Oh." He dances with is customers and hugs then, an experience always seen at Black restaurants. He's also a go getter. His foray into the industry was Gorsha, a kind of "Ethiopian Chipotle" in Washington DC'

His food represents the NIgerian Diaspora.He wanted to to open a place that highlighted his mother's apartment in the Bronx, his father's family compound in NIgeria and the tenements of San Juan Hill, the area torn down to make way for Lincoln Center. Dogon's menu represents a fusion of African and Jamaican dishes. For new Yorkers he has Tatiana at Lincoln Center. His dishes can be shared. as they come in small and large shares. There are curried goat patties and shawarma roasted chicken.he also represents Manhattan desserts from bodegas.Fans enjoy his Bodega special, a cosmic brownie with powdered sugar donut ice cream and sorrel. He also has an Icee cart that features three flavors of ices and the Harlem CHocolate Factory white chocolate cheesecake.It  just pays to visit for these alone.he wants to open more restaurants but not a chain of Tatiana's. The'll be more reflective of the Black experience and culinary contributions.

Chef Onuwachi is a star, He will rise as will his recipes. His restaurants are worth visiting.

Gwtting To Know Hazelnuts

Nuts are such a big part of holiday baking. Usually its almonds and walnuts that shine. They grace everything from cakes and cookies to brownies. Yet there's another nut that gives baked good a sweet , luxurioous taste - hazelnuts. These little gems can be used to amp up chocolate cookies r give elegance to homemade tortes.

Most people are familiar with the nut through Nutella, that hazelnut - chocolate spread. This has been around since 1964 and was invented by the Ferrero Company of Alba Piemonte, Italy.The hazelnut figures large in Piedmontese baking especially with the baci de damage or lady's kiss, a hazelnut shortbread sandwich with a rich cocoa filling. Coffee lovers know it from it flavoring either coffee or creamer.The nuts are a good addition to any dessert, not just because of their taste but also their health benefits. Hazelnuts are rich in protein , Vitamins E and B and foliate acid. They';re also rich in arginine ,a nutrient that helps prevent heart attack. Yet it's their flavor that secuces everyone and the fact it blends so well with such equally demanding ones such as chocolate.Keep in mind they are delicate and can go rancid very quickly.They have to be stored in the freezer once their container is opened to keep them, You would think this freezes them but thanks to their high oil quality, they 're just as crunchy and tasty as room temperature ones.

Hazelnuts are the perfect oomph for double chocolate chip cookies. This is the recipe that has been on my radar ever since I bought a container from Lidl. Imagine a buttery homemade chocolate cookie with a taste that's been heightened by chopped hazelnuts. They'll be reminiscent of that great Piedmontese candy Baci gianduja from Perugina where it's trifecta of a whole hazelnut atop nocciola- hazelnut and cocoa creme and then enrobed in chocolate.The Baci de damage also are a great cookie to make.They are labor intensive though because the hazelnuts have to be first roasted and ground. They're added to a shortbread like dough that doesn't require any eggs. Once the cookies are baked and cooled , the filling is added.This is just melted chocolate chips (whether it;s milk or dark, that;s up to you)The Labor comes from rolling out the dough in long cords and them cutting it into small rounds for baking. Another holiday idea is a hazelnut torte , the perfect ending for any party. There are some wonderful ones with a dense , fudgey crumb, You could also make a hazelnut cake layered with a chocolate hazelnut frosting and filling.

Hazelnuts should have a seat at the holiday dessert table.They are perfect in cakes and cookies with their war buttery flavor. They'll be a welcome addition to any treat.

Comfort Food A Nocciola Sundae

 This is one of the most stressful elections in recent history.It;s no wonder that many are turning to comfort for  -well - comfort. For some it's large slices of cake or a big bowl of pasta. For others is a fun sundae that can make you forget the world outside. Nothing beats a nocciola sundae

I made one today as not only a good dessert after leftover Lidl gnocchi and sauce but also as a stress reliever for all the anxiety this presidential election is causing.

I couldn't resist the hazelnuts at Lidl. After I brought them home an idea formed in my head. Why not create a sweet similar to the much beloved Northern Italian treat.  It could be layered like a tin roof that famed sundae with a layer of salty Spanish peanuts then smothered in thick gooey fudge. why not create a more sophisitcated version?
One thing about hazelnuts they are little and hard to cut up.It can be done but carefully.

YOu can easily put them in a food processor or food chopper for a finer blend. It was then adding them to Oatly  oat milk vanilla ice cream.Then it's a good pour of Hershey's chocolate syrup.

The flavor of these three are so delicious. They are even better than the candy itself. I'm definitely going to make this again , possibly with chocolate ice cream the next time. I'm also planning on using the hazelnuts in holiday baking too.,

Yes, this is the time for comfort foods. This sundae is the perfect antidote for these stressful times. Make it,. sit back and just enjoy. Tune out the world with every bite.

Squash All Ways

 November is a time for squash dishes. The chill weather calls for hearty yet healthy dinners. Nothing beats a warming pumpkin soup or a stuffed acorn squash. Best of all squash is an ingredient to use. Even novie chefs can create tasty dishes with it.

Even though Halloween is over you can still make tasty pumpkin dishes. The Piedmontese create a tasty pumpkin soup that rich with flavor. Can you use your Halloween pumpkin?Yes! Make sure the inside is scooped out (you can toast and salt the seeds in the oven)  and that the pumpkin is roughly chopped.If you prefer canned then it's a must that you use canned pumpkin puree  and not pumpkin pie filling. The last already has sugar and spices in it. It needs to be just pure pumpkin. it starts with caramelizing a chopped onion (this will give the soup a  lot of flavor) in a mix of olive oil and plant butter - or real butter. It's then adding the pumpkin and about a cup of broth. Add salt and pepper. As it's cooking slowly stir in any kind of milk (unsweetened almond works well) and then simmer for twenty minutes to half an hour. You can still in cooked rice later and serve with a splash of milk for more creaminess. Roasted pumpkin is another tasty way to enjoy it. It's just cubing a sugar pumpkin , one of the smaller ones and then first microwaving it. This softens the flesh and makes it easier to cut apart. Slice into half moons and then cubed.Toss them first in olive oil and then a mix of garlic powder and salt and pepper. Roast about thirty minutes in a 450 degree oven. This is the perfect side for chicken or turkey.

Acorn squash is another great fall vegetable. it's a great side easily microwaved and served with scoops of butter. It;s excellent stuffed and you can have fun with the stuffings. Try a turkey one mixed with ground turkey, baby bella mushrooms and diced apples. Season with fresh rosemary and garlic powder along with salt and pepper. A vegetarian version would be quinoa cooked with mushrooms,sage and a pinch of cinnamon. Stuffed acorn squash is usually roasted for half an hour in a 425 degree Farenheit oven. This is the perfect hearty dish served with a salad and crusty warm bread. Butternut squash is also another fall favorite. It can be the main or a side dish to any autumn Sunday dinner. Roasted butternut squash is usually cubed and then tossed in olive oil before roasting. You could add a variety of different spices but these can mask the earth sweet flavor. Just season with freshly ground pepper and season salt before roasting in a 400 degree Farenheit oven for about twenty-five to thirty five minutes. Keep in mind that any kind of squash makes for a good ravioli stuffing. The sauce can be a simple cream one or a butter and sage mix.

Squash is a delicious main dish or side to be served during these nippy days. It can be a side or a main dish. Try any of the varieties for good fall eating.

Cherished Recipes

 With tomorrow being All Soul's Day, it's a time to remember loved ones that have passed. One of their legacies is food. It coul;d be a stew or a sauce , a holiday cake or cookie recipe. MIne is my one great grandmother's breadcrums soup  - pompeist recipe from the Val Susa in Piedmonte. This simple potage has gotten me through a lot. It's a mix of broth with stirred in eggs and then thickened  with breadcrumbs. It connects me with my past and my heritage.

What is your most cherished family recipe? Do you make it a lot or is it just for special occasions?