Nov 28, 2012

Trés Chic!


Yes, it really is. The latest kosher cookbook to hit the market, Chic Made Simple, certainly lives up to its name. An elegantly presented book full of tasteful (and tasty) recipes, this new cookbook is well-timed for Chanukah celebrations.
Etty teaches you how to make unpretentious food stand out. Her recipes are clear and easy to follow. You will love her suggestions for plating and presentation. While the look is clean and modern the food is very down-to -earth; dishes your family will actually eat. Her recipes do not include long ingredient lists; she lets you know it’s ok to take some shortcuts.
Chose Chic Made Simple as hostess gift this Chanukah or treat yourself if you are the hostess. You’ll put this book to use as soon you bring it home.
To whet your appétit Etty kindly shared three delicious dessert dishes with our readers. Take a look at the photos and read the recipes. We guarantee you’ll be out the door to get your own copy!



This recipe yields two 9-inch round cakes. You can serve the second one as a breakfast cake.

 2 cups oil
1 cup sugar
2 cups dark brown sugar
1 Tbsp. pure vanilla extract
4 eggs
4 cups all-purpose flour
4 tsp. baking powder
1 tsp. salt

1 pkg. (10 oz.) chocolate chips
Store-bought vanilla ice cream

1. Preheat the oven to 350° F. In the bowl of a mixer, beat the oil, sugar, brown sugar, vanilla, eggs, flour, baking powder, and salt on medium speed until well combined, about 2–3 minutes. Add the chocolate chips and combine.

2. Pour the batter into two 9-inch round baking pans and bake, uncovered, for 55–60 minutes. Serve the torte warm with a scoop of vanilla ice cream on the side.

3. To reheat, warm the torte, tightly covered, in a preheated 200° F oven for no longer than 1 hour.  Serves 16.


2 9-inch frozen deep-dish pastry shells

Apple filling:
1¼ cups sour cream
¾ cup sugar
¼ cup all-purpose fl our
¼ tsp. salt
1 egg
2 tsp. vanilla extract
3 Granny Smith apples, thinly sliced
3 Cortland apples, thinly sliced
1 Gala or McIntosh apple, thinly sliced

Walnut streusel topping:
¾ cup chopped walnuts
¾ cup all-purpose flour
1/3 cup sugar
1/3 cup brown sugar
1 tsp. ground cinnamon
1/8 tsp. salt
1/2 cup (1 stick) butter, softened

Optional garnish: Store-bought caramel sauce

1. To prepare the filling: Preheat the oven to 350° F. In a large bowl, whisk the sour cream, sugar, flour, salt, egg, and vanilla. Stir in the sliced apples. Pour the filling into the two frozen pastry shells and bake for 55 minutes.
2. Prepare the walnut streusel topping: In a bowl, combine the walnuts, fl our, sugar, brown sugar, cinnamon, and salt. Add the softened butter and mix until the mixture is crumbly. Sprinkle the topping over the two pies and bake until golden, 30 minutes longer. Allow to cool at room temperature for several hours before serving. If the pie has been refrigerated, bring to room temperature before serving. Plate the pie slices garnished with the caramel sauce on the side, if desired.
Serves 12.


Crust:
3 cups graham cracker crumbs
½ cup brown sugar
6 oz. (¾ cup) trans-fat-free margarine, melted
½ tsp. cinnamon

Whipped topping:
16 oz. (2 cups) non-dairy whipped topping
1 Tbsp. coffee, dissolved in several drops of hot water
½ tsp. vanilla extract
14 Viennese crunch bars, chopped

Mousse layer:
7 oz. (2 bars) good-quality pareve bittersweet chocolate
16 oz. (2 cups) trans-fat-free margarine
1 cup sugar
2 Tbsp. coffee, dissolved in several drops of hot water
1 tsp. vanilla extract
1 tsp. cinnamon
1 tsp. ginger
1 tsp. nutmeg
8 eggs, lightly beaten

1. To prepare the crust: Preheat the oven to 350° F. In a bowl, combine the crust ingredients and press onto the bottom of a 9x13-inch foil pan. Bake until lightly browned, 8–10 minutes. Allow to cool.
2. To prepare the mousse: In the top of a double boiler, combine the chocolate, margarine, sugar, coffee, vanilla, cinnamon, ginger, and nutmeg. Heat over simmering water, stirring constantly, until the chocolate is completely melted.
3. Add the lightly beaten eggs, stir for 30 seconds, then remove from the heat. With a mixer, beat the mousse mixture on low speed for 1 minute to make sure the eggs are evenly incorporated. Pour the mixture into the pie crust and spread over the surface of the crust. Allow to cool for several minutes. Freeze until firm.
4. To prepare the whip topping: In the bowl of an electric mixer, beat the whipped topping until peaks start to form. Add the dissolved coffee and vanilla and continue to beat until the peaks are stiff. Spread the topping evenly over the mousse layer and freeze until set. Once the whipped topping is set, sprinkle with the chopped Viennese crunch. Freeze until ready to serve.
5. To serve, remove the mousse from the freezer and let it thaw for several minutes. Cut 16 round mousse portions using a 2¼-inch ring mold. Take a large round mug or glass that’s at least 1–2 inches wider in diameter than the ring mold and place it face down in the center of a medium sized white plate. Gently tap cocoa powder through a sieve to almost completely cover the edges of the mug and lightly cover the rim of the plate. Remove the mug or glass and place a serving of mousse in the center of the plate. Repeat for the remaining portions of mousse. After slicing the mousse, let it stand at room temperature for 10–15 minutes before serving so the texture is creamy and not too firm.
Serves 16.

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