Fridays will be reserved for: Friday Favourites featuring cookbooks and products that we like in La Cuisine d'Hélène. I like reading other Friday Favourites and that makes me discover new blogs, books, products that I may have not heard of.
In 150 Best Ebelskiver Recipes cookbook you will discover an array of classic ebelskivers, innovative breakfast options, make-ahead appetizers, snacks and desserts that can be made in minutes.
Contents: Essential Equipment, Making Ebelskivers, Ebelskivers 101, Ebelskiver tips, Lightly Sweet Puffs for Breakfast and brunch, Sweet Treats, Savory Puffs for Appetizers, Snacks, Breakfast and Lunch, Global Puffs.
Camilla V. Saulsbury is a freelance food write and recipe developer. She has written over 15 cookbooks and has won several of America's top cooking competitions, including the $100,000 National Chicken Cook-Off, the $50,000 Build a Better Burger Contest and the Food Network's $25,000 Ultimate Recipe Showdown (Cookies episode).
GIVEAWAY: The Newlyweb Cookbook
One reader of La Cuisine d'Hélène will win this new cookbook: The Newlywed Cookbook
Enter using the Rafflecopter. This contest is open to US and Canadian Residents.
About the cookbook:
Robin Miller’s The Newlywed Cookbook (March 2013). Robin is the host of the Food Network’s Quick Fix Meals, as well as a nutritionist and a New York Times bestselling author.
With over 200 recipes, The Newlywed Cookbook celebrates couples coming together over food, with recipes and tips for everything from quick and intimate meals to sit-down dinner parties with friends.
Robin also shares sample menus for special occasions and relationship milestones, including:
- Thanksgiving (Sourdough stuffing with sweet Italian sausage; pumpkin pie with hazelnut crust)
- Sunday brunch (Pecan-raisin sticky buns; spinach and cheese quiche with caramelized shallots)
- Super Bowl party (Goat cheese quesadillas with green chile salsa; four bean vegetarian chili)
- Valentine’s Day (Broiled lobster tails; asparagus with tomato vinaigrette, cumin basmati pilaf)
Recipe reprinted with the publisher permission:
Walnut-Fudge Torte – From The Newlywed Cookbook by Robin Miller
For the torte:
1 cup chopped walnuts
1 cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
4 eggs, separated
1 cup granulated sugar, divided
1/4 cup butter, melted
2 teaspoons vanilla extract
For the filling:
4 ounces semi-sweet chocolate
1 cup heavy cream, divided
1 teaspoon vanilla extract
For the topping:
1 tablespoon confectioners’ sugar
1/2 teaspoon unsweetened cocoa
To make the torte:
1. Preheat oven to 325 degrees Fahrenheit.
2. Place walnuts in a food processor fitted with the metal blade. Process until finely crushed. Add flour, baking powder, and salt and process until blended. Set aside.
3. In a large mixing bowl, beat 4 egg whites until soft peaks form, about 2-3 minutes. Gradually beat in 1/2 cup of the granulated sugar and beat until stuff, shiny peaks form.
4. In a separate bowl, beat together egg yolks and remaining 1/2 cup sugar until thick and pale. Beat in melted butter and vanilla extract. Fold one spoonful of egg whites into egg yolk mixture. Fold in flour mixture.
5. Pour batter into two 9-inch round cake pans that have been coated with non-stick spray.
6. Bake 25 minutes, or until top is golden and cakes begin to pull away from the sides of the pans. Cool cakes in pans 10 minutes on a wire rack. Invert and cool completely.
To make the filling:
1. Melt the chocolate in a double boiler or medium bowl over simmering water. Set aside to cool slightly.
2. Scald 1/2 cup of the heavy cream (keeping the remaining 1/2 cup chillded) by heating in a small saucepan over medium heat just until bubbles appear around the edges. Stir scalded cream into chocolate and whisk until blended. Refrigerate until firm, about 1 hour.
3. Transfer mixture to a medium mixing bowl and beat until light and fluffy, about 30 seconds (although the ganache is firm, it still beats up light and fluffy).
4. In a small mixing bowl, beat remaining 1/2 cup of chilled heavy cream until stuff peaks form. Fold into chocolate mixture with vanilla.
To assemble the torte: Spread chocolate filling on one cake layer. Place second cake layer on top and press down slightly. In a small bowl, combine confections’ sugar and cocoa. Transfer mixture to a fine sieve and sift over top of torte (for a pretty presentation, sift a little confectioners’ sugar-cocoa mixture around the edges of the plate, too).
Disclosure: La Cuisine d'Hélène was provided free product(s) by the above mentioned company or their PR Representative to complete this review. All of the opinions are strictly of La Cuisine d'Hélène and no one else. The opinions are honest and not influenced by the monetary compensation in any way.