Have a Sweet Adventure
(Page 2 of 8)
February/March 2006
By Susan Belsinger
Divide batter evenly into the prepared pans. Bake for 25 minutes until a tester comes out clean and cake starts to pull away slightly from sides of the pan. Cool pans on a baking rack for 5 to 10 minutes, remove cakes from pans and remove wax paper. Turn cakes right-side-up to cool.
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Chocolate Mint Buttercream
8 tablespoons unsalted butter, softened
2 squares (2 ounces) unsweetened chocolate, melted and cooled
1-pound box confectioners’ sugar
Reserved 1/2 cup mint-flavored milk
In a large bowl, whip butter with an electric mixer for a minute or so. Add chocolate and blend well. Add confectioners’ sugar, about a cup at a time, and alternate with milk, about 1 or 2 tablespoons at a time. Blend well after each addition. Scrape down the sides of the bowl occasionally so buttercream will mix evenly. You probably will need about 4 to 6 tablespoons of the milk — you will not use all of it. The buttercream should be a nice spreading consistency.
Assemble the cake with the buttercream spread between each layer, and over the sides and top of the cake.
Pears Poached with Rosemary & Chestnut Whipped Cream
Serves 6 to 8
My friend Carolyn Dille and I developed this elegant dessert when we owned and operated a catering business. It is one of my favorites and is definitely a grown-up dessert.
6 to 8 firm, ripe pears (Bosc or D’anjou are good varieties)
About 3/4 to 1 bottle full-bodied red wine
1 cup port wine
2 to 3 pieces lemon peel
Two 3-inch sprigs fresh rosemary
1⁄3 cup sugar
Peel pears, leaving the stems on. Combine the rest of the ingredients in a stainless or enamel pan large enough to hold pears comfortably. The pan should be deep enough so that the wine covers at least two-thirds of the pears when they are standing.
Bring the wine — no pears — to a boil and reduce to simmer. Add pears and poach for about 25 minutes, turning occasionally so they color evenly, until they are tender but firm. Remove from liquid and cool on a platter. Remove rosemary sprigs, reduce poaching liquid by half and cool to room temperature. Serve pears with the liquid and garnish with fresh rosemary sprigs, if desired.
Drop Scones with Rose Petals & Pistachios
Makes about 2 dozen scones
These scones are a bit more exotic than your everyday scone and they are drizzled with a rose icing. If you prefer to serve them in a more traditional manner, pass a very lightly whipped cream and rose petal jelly as accompaniments.
2 1/4 cups unbleached white flour
2 teaspoons sugar
3/4 teaspoon salt
2 teaspoons baking powder
1/2 teaspoon baking soda
2 to 3 pinches cinnamon
4 tablespoons unsalted butter
1⁄3 cup shelled pistachios, lightly toasted and coarsely ground
1 cup heavy cream or half-and-half
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