Apple Terrine

Apple Terrine of Foie Gras with Apple Brioche Charlotte, Fresh
Blackberry Sauce

4 ounces foie gras (in one piece), cleaned for low-heat cooking
1/2 teaspoon salt
1/4 teaspoon saltpeter
Pinch white pepper
Pinch sugar
Pinch nutmeg
1 large apple

1/2 cup plus 1 tablespoon sugar
1/2 cup rendered foie gras fat, melted and strained
1/2 cup balsamic vinegar
1/2 pint blackberries

6 slices brioche, crusts removed and cut into 1/2 inch strips of equal length,
  plus four 1-3/4 inch rounds
5 Granny Smith apples, peeled, cored, and diced
1/2 pound butter, softened
1 teaspoon cinnamon
1 tablespoon sugar
1/2 teaspoon clove
Rendered foie gras fat to taste

1 Granny Smith apple, cut into fine julienne
1/2 pint fresh blackberries
1 bunch watercress

To increase the surface area of the foie gras, gently flatten it
by applying pressure with your hand. Combine the salt, saltpeter,
pepper, sugar, and nutmeg, and coat the foie gras with this mixture
to cure. Wrap in plastic and refrigerate for 12 hours.  Preheat
the oven to 325 degrees. With an even slice, cut off the top of
the apple, about 1/4 inch from the crown, and carefully remove the
core without breaking through the bottom. Using a melon baller,
hollow out a deep, wide cavity inside the apple. Fill the apple
with the cured foie gras, packing firmly, and replace the apple
top. Place the apple in a baking pan filled with 1/4 inch of water,
cover with foil, and bake for 10 to 15 minutes, until a knife
pierced into the center comes out warm. Carefully remove the apple
from the water, wrap in plastic, and chill for several hours.

In a saucepan set over a low flame, combine the sugar and foie gras
fat, stirring to form a thick mixture. Continue heating and stirring
until most of the sugar is absorbed. Whisk in the balsamic vinegar
and bring to a boil, watching closely because this mixture has a
tendency to boil over. Remove from the heat.  Mash the blackberries
into the sauce by pressing them with the back of a spoon against
the side of the pot. Strain and set aside.

Preheat the oven to 300 degrees. Lay the strips and rounds of
brioche on a sheet pan and toast until lightly colored.  In a baking
dish, combine the apples, butter, cinnamon, sugar, and clove, and
cook until tender, 30 to 40 minutes. Puree the apple mixture in a
food processor, adding foie gras fat to taste.

Line the insides of the ring molds with the strips of toasted
brioche arranged vertically as shown in the photograph. Place a
disk of brioche on the bottom of each. Spoon the apple puree into
the charlotte molds, using the puree to hold the strips of brioche
together, and gently warm in the oven. Unmold the charlottes on
each of four plates. Top with some julienned apple. Gently heat
the blackberry sauce and add the fresh blackberries.  Spoon the
sauce around the charlotte. Slice the apple terrine into quarters
and place one slice on each plate. Garnish with upland cress or
other baby greens.

Bon Appétit!

Maple-Iced Angel Food Cake

Maple-Iced Angel Food Cake

Maple's nutty sweetness is a delectable counterpoint to the cloudlike sponge that is angel food cake. Ripe juicy berries are always nice with the fluffiness of angel food cake, and blackberries and maple make an especially fine combination.

Cake
1 1/2 cups egg white (from about 12 eggs), at room temperature
1 1/4 teaspoons cream of tartar
1/2 teaspoon salt
1 1/4 cups granulated sugar
1 1/8 cups sifted cake flour
1 teaspoon pure vanilla extract
3 tablespoons pure maple syrup

Icing
1/4 cup pure maple syrup
1 tablespoon egg white
1 1/2 cups confectioners' sugar

Preheat oven to 350 degrees F.

Whip the egg whites in a mixer fitted with a whisk attachment (or using a hand mixer) until foamy. Add the cream of tartar and salt and continue whipping until soft peaks form. With the mixer funning, gradually add 1 cup of the granulated sugar and continue whipping until the egg whites are stiff, about 30 seconds more.

Sift remaining 1/4 cup granulated sugar together with the sifted cake flour 3 times, to aerate the mixture. Fold into the egg whites, then fold in the vanilla and maple syrup.

Spoon the batter into an ungreased 9 to 10-inch tube pan or 6 miniature ones. Smooth the top with the back of the spoon. Bake until light golden brown, 30 to 55 minutes. Cool by hanging the cake (in the pan) upside down around the neck of a bottle until it cools to room temperature. Run a long, sharp knife blade around the cake to loosen it, and then knock the cake out onto a plate. The outside crumb of the cake will remain in the pan; exposing the white cake underneath.

Icing: Stir the ingredients together until smooth. Pour over the top of the cake and spread with a spatula, letting the glaze trickle down the sides. Let set for at least 30 minutes, or until the icing is hard, before serving. Slice with a serrated knife, using a sawing motion.

Bon Appétit!

0range Fruit Salad *Btmf00b*

0range Fruit Salad *Btmf00b*

2 c Boiling water-divided
1 pk (3 oz)lemon jello
2 c Ice cubes, divided
1 pk (3 0z)orange jello
1 cn (20 0z)crush pineapple *
2 c Min. marshmallows
3 Lrg bananas sliced
1/2 c Fine shredded cheddar cheese

1 c Reserved pineapple juice
1/2 c Sugar
Egg,beaten 1 tb Oleo
1 c Whipping cream
2 tb Cornstarch

In a mixing bowl, combine 1 c water & lemon jelly.
Add 1 c ice cubes, stirring until melted. Add pineapple. Pour into a 13"x9"x2" baking pan. refrigerate until set. Repeat with orange jelly, with remaining ice & water.
Stir in marshmallows. Pour over lemon layer; refrigerate until set. For dressing, combine pineapple juice, sugar egg, cornstarch & butter in a pan. Cook over med heat stirring constantly until thick. Cover & refrigerate overnight.
Next day, arrange bananas with whipped cream over jelly. Combine dressing with whipped cream; spread over bananas, Sprinkle with cheese.
Enjoy! 5/4

Bon Appétit!

Gimme a Kiss Cookies

Gimme a Kiss Cookies

1 cup butter or margarine, softened
1 1/2 cups granulated sugar
2 eggs
2 teaspoons vanilla extract
2 cups all-purpose flour
1/2 cup powdered cocoa
1/2 teaspoon salt
1 (10 ounce) package Hershey's Kisses

In large bowl, beat butter, sugar, eggs and vanilla extract until light and fluffy.

Stir together flour, cocoa and salt; gradually add to butter mixture, beating until well blended. Refrigerate dough about 1 hour or until firm enough to handle.

Heat oven to 350 degrees F.

Shape dough into 1 1/8-inch balls; roll in extra sugar. Place on un-greased cookie sheet. Bake 8 to 10 minutes or until set. Remove from oven. Place a Hershey kiss on each cookie, pressing down lightly. Cool completely.

Bon Appétit!

Fresh Orange Sponge Cake

Fresh Orange Sponge Cake

This is an easy cake to make if you have a sturdy, stationary mixer. And it's so good, you won't even miss frosting.

6 egg whites
1 3/4 cups flour, measured, then sifted
1/2 teaspoon salt
1 1/2 cups granulated sugar
6 egg yolks
Orange oil, optional (see Note)
6 tablespoons fresh orange juice
1 tablespoon grated orange peel
Powdered sugar, optional

In medium bowl of electric mixer, let egg whites warm to room temperature, about 1 hour.

Sift together flour and salt. Set aside.

With electric mixer at medium speed, beat egg whites until foamy. Gradually beat in 1/2 cup of the granulated sugar, beating after each addition. Continue beating until soft peaks form when beater is slowly raised. Set aside.

In large bowl of electric mixer, at high speed and with same beaters, beat egg yolks while gradually beating in remaining 1 cup sugar, until thick and lemon-colored, 5 to 8 minutes in all. Add 1 or 2 drops orange oil and blend, remembering that a little goes a long way. Remove beaters from bowl and continue recipe using whisk and rubber spatula.

Add orange juice and grated zest to egg yolk mixture and whisk to combine. Blend in flour mixture and whisk just until white patches disappear. With wire whisk or rubber scraper, using under-and-over motion, mix 1/3 of the egg whites into yolk mixture to lighten it. Then fold in another 1/3 of the egg whites. Fold in remaining egg whites just until blended.

Gently spoon fluffy batter into un-greased 10-inch tube pan. Bake at 350 degrees F for 35 to 40 minutes until cake has risen to top of pan, top is browned and wooden pick inserted into center of cake comes out clean. If pan has feet, invert pan over wire rack or invert pan over neck of a bottle. Don't worry; it won't fall out. Cool cake completely, about 1 hour. With spatula, carefully loosen cake from pan. Remove to platter. Serve plain or dusted with sifted powdered sugar.

Makes 12 servings.

NOTE: Orange oil is available in baking areas of some supermarkets or at Williams-Sonoma.

Bon Appétit!

Candy Apple Cheese Pie

Candy Apple Cheese Pie

1 9" pastry shell; baked
8 oz Cream cheese; softened
1 cn Sweetened condensed milk
1/3 c ReaLemon Lemon Juice
1 ts Vanilla extract
20 oz Sliced apples; WELL DRAINED
1/4 c Red cinnamon candies
6 tb Water
2 ts Cornstarch

In large mixer bowl, beat cheese until fluffy. Gradually beat in sweetened condensed milk until smooth. Stir in lemon juice and vanilla. Pour into prepared pastry shell.

Arrange apple slices over filling. In small saucepan, over LOW heat, dissolve cinnamon candies in 1/4 cup water. Stir together remaining 2 tbs. water and cornstarch; add to cinnamon mixture. Cook and stir until mixture thickens and boils.

Remove from heat; cool slightly. Drizzle over apples. Chill 3 hours or until set.
Refrigerate leftovers.

Bon Appétit!

Strawberry Stuffed Angel Food Cake

Strawberry Stuffed Angel Food Cake

1 (16 ounce) bakery angel food cake
2 small boxes strawberry gelatin
1 package frozen strawberries
1 (16 ounce) carton Cool Whip
Fresh strawberries (optional)

Dissolve gelatin in 2 cups boiling water. Add 1 1/2 cups cold water and frozen strawberries, stirring until strawberries are thawed. Place in refrigerator until gelatin is consistency of egg whites.

Gently fold in 2 cups whipped topping. Slice angel food cake horizontally in four even layers. Spread the gelatin mixture between the layers of cake. Use the remaining whipped topping to ice the cake. Refrigerate at least 30 minutes before serving.

Garnish with fresh strawberries, if desired.

Bon Appétit!

Golden Vanilla Cupcakes

Makes 12 cupcakes.

1 1/2 cups all-purpose flour

1 teaspoon baking powder

1/4 teaspoon salt

1/2 cup (1 stick) unsalted butter, softened

3/4 cup granulated sugar

2 eggs

1 egg yolk

2 teaspoons vanilla extract

1/2 cup milk

Preheat oven to 350 degrees F. Line 12 muffin tins with paper liners or butter and flour the tins, set aside.

In a small bowl, whisk together the flour, baking powder and salt; set aside.

In a medium bowl, beat the butter until light and fluffy with mixer on high speed. Gradually beat in the sugar until very light and fluffy. Reduce speed to medium. Beat in the eggs, one at a time, the egg yolk and the vanilla . Reduce speed to low. Beat in the flour mixture alternately with the milk, just until blended.

Spoon the batter into the prepared muffin tins 3/4 full.

Bake until the tops of the cupcakes are springy when lightly pressed with fingertip but not quite golden, 20 to 22 minutes. Cool 15 minutes in the muffin tin on a wire rack.

Bon Appétit!

Cream-Filled Cupcakes

3 cups all-purpose flour

2 cups granulated sugar

1/3 cup baking cocoa

2 teaspoons baking soda

1 teaspoon salt

2 eggs

1 cup milk

1 cup vegetable oil

1 cup water

1 teaspoon vanilla extract

In a mixing bowl, combine the first five ingredients. Add eggs, milk, oil, water and vanilla extract. Beat until smooth, about 2 minutes. Fill paper-lined muffin cups half full. Bake at 375 degrees F for 15 to 20 minutes or until a wooden pick inserted near the center comes out clean. Remove from pans to wire racks to cool completely.

Filling

1/4 cup butter or margarine, softened

1/4 cup shortening

2 cups confectioners' sugar

3 tablespoons milk

1 teaspoon vanilla extract

Pinch of salt

Chocolate frosting

In a mixing bowl, combine butter, shortening, confectioners' sugar, milk, vanilla extract and salt; beat until fluffy, about 5 minutes. Insert a very small tip into a pastry or plastic bag; fill with cream filling. Push the tip through the bottom of paper liner to fill each cupcake. Frost tops with chocolate frosting.

Yields 3 dozen.

Bon Appétit!

Crazy Cupcakes

Crazy Cupcakes

1 1/2 cups all-purpose flour
1 cup granulated sugar
3 heaping tablespoons cocoa powder
1 teaspoon salt
1 teaspoon baking soda
6 tablespoons vegetable oil
1 tablespoon vinegar
1 teaspoon vanilla extract
1 cup warm water

Preheat oven to 350 degrees F.

Sift flour, sugar, cocoa, salt and baking soda into a large mixing bowl and stir with a fork until well blended. Make three holes in the dry ingredients. Put oil in the first hole, vinegar in the second hole and vanilla extract in the third hole. Pour water over all ingredients and stir to blend.

Line a 12-hole muffin tin with paper baking cups and fill 1/2 to 3/4 full with batter. Bake for 20 to 25 minutes or until a wooden pick inserted in center of cupcake comes out clean.

Yields 12 small cupcakes.

Bon Appétit!

Chocolate Cookie Mice

Chocolate Cookie Mice

Ingredients:

• 3/4 cup granulated sugar
• 1/2 cup butter or margarine -- softened
• 1/2 cup shortening
• 1 teaspoon vanilla extract
• 1 egg
• 2 1/4 cups all-purpose flour -- or unbleached
• 1/4 cup unsweetened cocoa powder
• 1/2 teaspoon baking powder
• 72 miniature chocolate chips
• 36 red or black licorice strips
• --cut into 2-inch pieces

Methods/steps:

• Preheat oven to 325 degrees
• In a large bowl, beat the sugar, margarine and shortening until light and fluffy
• Add the vanilla extract and egg; blend well
• Lightly spoon flour into measuring cup; level off
• Stir in the flour, cocoa and baking powder; mix well
• Shape the dough into
• 1-inch balls
• To form a mouse, pinch one end of the ball to form the nose
• For the ears, make 2 tiny balls of dough and flatten slightly; gently press into the dough on the upper front of each mouse body
• For the eyes, press 2 miniature chocolate chips into the dough below the ears
• Place the shaped cookies 2 inches apart on ungreased cookie sheets
• Bake for 8 to 13 minutes, or until set
• For the tails, immediately place a piece of licorice into the rounded end
• of each cookie
• Remove from the cookie sheets
• Variation
• Chocolaty Shortbread Cookies:
  
• Prepare the dough as directed above
• Shape the dough into 1-inch balls
• Place 2 inches apart on ungreased cookie sheets
• Flatten slightly with a glass dipped in sugar
• Bake for 8 to 13 minutes, or until set
• Cool for 1 minute; remove from the cookie sheets

Bon Appétit!

Peanut Butter and Chocolate Peanut Butter Cup Cookies

PREP TIME	20 Min
COOK TIME	10 Min
READY IN	30 Min

INGREDIENTS

• 3 cups all-purpose flour
• 1/2 teaspoon baking soda
• 1 teaspoon salt
• 1 cup butter, softened
• 1 cup white sugar
• 3/4 cup packed brown sugar
• 1 cup peanut butter chips
• 1 cup semisweet chocolate chips
• 3 eggs
• 2 tablespoons vanilla extract
• 1 cup chopped peanut butter cups

DIRECTIONS

1. Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets. Sift together the flour, baking soda and salt; set aside. In the microwave or in a bowl over a pan of simmering water, melt the chocolate and peanut butter chips, stirring occasionally until smooth. Set aside.
2. In a large bowl, cream together the butter, white sugar and brown sugar. Beat in the eggs one at a time then stir in the vanilla. Stir in the melted chips until well blended then stir in the sifted dry ingredients. Finally, fold in the chopped peanut butter cups. Drop by tablespoonfuls onto the prepared cookie sheets.
3. Bake for 10 to 15 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.

Bon Appétit!

Peanut Butter Cup Cookies

Peanut Butter Cup Cookies

INGREDIENTS

• 1 3/4 cups all-purpose flour
• 1/2 teaspoon salt
• 1 teaspoon baking soda
• 1/2 cup butter, softened
• 1/2 cup white sugar
• 1/2 cup peanut butter
• 1/2 cup packed brown sugar
• 1 egg, beaten
• 1 teaspoon vanilla extract
• 2 tablespoons milk
• 40 miniature chocolate covered peanut butter cups, unwrapped

DIRECTIONS

1. Preheat oven to 375 degrees F (190 degrees C).
2. Sift together the flour, salt and baking soda; set aside.
3. Cream together the butter, sugar, peanut butter and brown sugar until fluffy. Beat in the egg, vanilla and milk. Add the flour mixture; mix well.
4. Shape into 40 balls and place each into an ungreased mini muffin pan.
5. Bake at 375 degrees for about 8 minutes. Remove from oven and immediately press a mini peanut butter cup into each ball. Cool and carefully remove from pan.

Bon Appétit!