Also serving the communities of De Luz, Rainbow, Camp Pendleton, Pala and Pauma

Dessert at home with 'Ten' by Sheila Lutkins

You can help Fallbrook with Your Economic Stimulus (YES) plan! Our area restaurants and supermarkets such as Major Market need our money to keep their doors open and their people – our people – employed.

So, let’s work together.

This is what I propose: Eat out on Valentine’s Day for breakfast, brunch, lunch, munch or dinner.

And, if you want, make a little dessert to enjoy at home from this selection of recipes featured in “Ten,” a cookbook by Sheila Lutkins published by Workman.

Sheila made her fame as co-partner of The Silver Palate store, which went on to become a food products company still in business. Since its inception in 1977 in New York, it has been a pillar of honest, wonderful food.

This latest cookbook from Sheila is a treasure. It’s even tomato red, so I definitely recommend it for a cook’s Valentine’s Day gift!

This chocolate mousse was the most successful dessert ever at The Silver Palate. Sheila credits the recipe to Don Forst… what a gift! She says, “When you can’t improve on perfection, leave well enough alone.”

The Very Best

Chocolate Mousse

1 ½ lb. semisweet chocolate chips

½ cup brewed espresso coffee

½ cup Grand Marnier

4 large egg yolks*

2 cups heavy (whipping) cream

¼ cup sugar

8 large egg whites

Pinch of salt

½ tsp. pure vanilla extract

Chocolate shavings for garnish**

1. Place the chocolate chips in a heavy saucepan and melt them, stirring constantly, over very low heat. Off the heat, add espresso and then stir in the Grand Marnier. Let the mixture cool to room temperature.

2. Add yolks, one at a time, to the cooled chocolate mixture, beating thoroughly after each addition. Set aside.

3. Whip l cup cream in a large bowl until thickened. Gradually add the sugar, beating until the cream is thickened but not overwhipped.

4. Combine the egg whites and the salt in a large bowl and beat with an electric mixer until they form stiff peaks. Gently fold into the whipped cream.

5. Stir about one-third of the egg mixture into the chocolate mixture, mixing thoroughly. Then, using a large rubber spatula, scrape the remaining egg whites mixture over the chocolate base and gently fold together.

6. Spoon the mousse into individual dessert cups or into a serving bowl and refrigerate until set, 2 hours.

7. At serving time, whip remaining 1 cup cream until thickened. Add vanilla and whip until soft peaks form. Top each serving of mousse with a dollop of the whipped cream and sprinkling of chocolate shavings.

*As the eggs in this moussee are uncooked, use only the freshest eggs and be sure that they have been kept refrigerated. If you have doubts, don’t make the recipe.

**To make chocolate shavings, just pull a vegetable peeler along a large chilled bar of chocolate. Keep the shavings on wax paper in a cool place until you are ready to use them.

Sheila Lutkin created this cake just like anyone might: she loves cinnamon toast with lots of butter and extra cinnamon sugar. So, why not a cake with the same flavors? Why not!

Cinnamon Raisin Cake

1 cup butter at room temperature

Extra unsalted butter for

greasing pan

3 ½ cups plus 1 tbsp.

all-purpose flour

Extra flour for dusting the pan

1 tbsp. baking powder

1 tsp. salt

2 ½ cups granulated sugar

4 large eggs at room temperature

1 tsp. pure vanilla extract

1 cup sour cream

1 cup raisins

2 tbsp. cinnamon

Confectioners’ sugar, for serving

1. Position a rack in the center of the oven and preheat oven to 350 degrees. Butter a 12-cup Bundt pan. Lightly flour the pan, shaking out any excess.

2. Prepare the batter: sift the 3 ½ cups flour, baking powder and salt together into a bowl.

3. Using an electric mixer, cream the butter in a large bowl for 3 minutes. Add 2 cups of the sugar and beat until light and fluffy, 3 minutes. Add the eggs, one at a time, beating well after each addition. Beat in the vanilla.

4. Add the flour mixture in thirds, alternating with the sour cream (start and end with the dry ingredients), mixing just enough to combine after each addition.

5. In a small bowl, toss the raisins with the remaining l tbsp. flour. Add them to the batter and mix until just combined.

6. In another bowl, combine the cinnamon and the remaining ½ cup sugar.

7. Spread one third of the batter evenly in the prepared Bundt pan. Sprinkle half of the cinnamon sugar over the batter. Spread half of the remaining batter evenly in the pan. Sprinkle it evenly with the remaining cinnamon sugar. Spread the remaining batter on top. Using a knife, make a zigzag pattern through the dough to marbelize the cinnamon sugar. Don’t overdo it or there will be no pattern.

8. Bake the cake until a wooden pick inserted in the center comes out clean, about l hour.

9. Let the cake cool in the pan on a wire rack for 15 minutes. Then run a knife gently around the edges to loosen the cake, invert and remove it from the pan and place it, right side up, on the rack to cool completely.

10. Just before serving, sprinkle the confectioners’ sugar over the cake. (The cake will keep, well wrapped, for up to 6 days in the refrigerator.)

This is a subtle version of a gingerbread. It’s a delicate, sophisticated cake with a lemon glaze. A few luscious strawberries as garnish make it perfect for Valentine’s Day.

Laurie’s Lemon Spice Cake

1 ½ cups (3 sticks) unsalted butter,

at room temperature

Extra butter for greasing the pan

3 cups all-purpose flour

Extra flour for dusting the pan

1 ½ tsp. salt

1 ½ tsp. ground coriander

¾ tsp. ground cinnamon

¾ tsp. ground cloves

¾ tsp. ground ginger

2 2/3 cups (packed) dark

brown sugar

3 large eggs at room temperature

1 tbsp. finely grated lemon zest

2 tsp. pure vanilla extract

1 ½ cups sour cream

For glaze:

¾ cup confectioners’ sugar

1 tbsp. fresh lemon juice, or

more as needed

1. Position a rack in the center of the oven and preheat to 350 degrees. Butter a 12-cup Bundt pan. Dust the pan with flour, tapping out excess. Set aside.

2. Whisk the flour, baking powder, salt and all the spices together in a bowl. Set aside.

3. Using an electric mixer, cream the butter and brown sugar in a large bowl until the mixture is light and fluffy, about 5 minutes. With the mixer on low speed, add the eggs, one at a time, beating for 1 minute after each addition. Mix in the lemon zest, vanilla and sour cream until combined.

4. With the mixer on low speed, add the dry ingredients gradually and mix until just combined, scraping down the sides of the bowl.

5. Scrape the batter into the prepared Bundt pan and bake until a wooden pick inserted in the center comes out clean, 55 minutes to l hour.

6. Let the cake cool in the pan on a wire rack for 20 minutes. Then unmold the cake, set it on the rack and let it cool to room temperature.

7. Meanwhile, prepared the glaze: combine the confectioners’ sugar and the lemon juice in a small bowl. You want the mixture to fall easily from a spoon, so if it is too thick, slowly add more lemon juice, drop by drop.

8. Place the cake, still on a wire rack, on a baking sheet. Using a spoon, drizzle the glaze decoratively over the cake so that it drips down the sides. When the glaze has set, transfer the cake to a serving platter.

9. This cake is best served at room temperature. (Well wrapped, it will keep for up to 4 days at room temperature and 5 to 6 days in the refrigerator. It will keep in the freezer for up to l month.)


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