December 99 Gourmet/Bon Appetit recipes

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The December recipes (87) from Gourmet and Bon Appetit have been added to

The UK Recipe Archive this week in both Mastercook and Mealmaster formats.

 

To download go to - http://www.ukrecipes.co.uk/

 

* Exported from MasterCook *

 

Christmas Cranberry, Pear And Walnut Torte With Cream Cheese

 

Recipe By :

Serving Size : 1 Preparation Time :0:00

Categories : December 1999

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 3/4 cups chopped toasted walnuts

1 cup all purpose flour

1/2 cup plain dry breadcrumbs

2 teaspoons grated orange peel

1 teaspoon ground cinnamon

1/2 teaspoon ground allspice

1/4 teaspoon ground ginger

1/2 teaspoon salt

6 large eggs

1 1/2 cups sugar

1/2 cup golden brown sugar -- (packed)

1 cup unsalted butter -- melted, lukewarm (2

-- sticks)

1/2 cup fresh or frozen cranberries

Cream Cheese-Orange Frosting

Poached Pears with Cranberry Puree

 

Position rack in center of oven; preheat to 375F. Butter two

9-inch-diameter cake pans. Line bottom of pans with waxed paper. Butter

and flour waxed paper; tap out excess flour.

 

Blend 2 cups walnuts and flour in processor until walnuts are finely

ground. Add breadcrumbs, orange peel, spices and salt. Using on/off

turns, process just until blended.

 

Using electric mixer, beat eggs in large bowl until frothy. Gradually

beat in 1 cup sugar and brown sugar. Continue beating until mixture is

thick and triples in volume, about 6 minutes.

 

Fold flour mixture and melted lukewarm butter alternately into egg

mixture, beginning and ending with flour mixture (do not overmix or batter

will deflate). Divide batter between prepared cake pans; smooth tops.

 

Bake cakes until golden and tester inserted into center comes out clean,

about 25 minutes. Transfer pans to racks; cool 5 minutes. Invert cakes

onto racks; cool completely. Remove waxed paper.

 

Toss cranberries with remaining 1/2 cup sugar in small bowl to coat.

Transfer berries to plate. Cover and freeze. (Can be prepared ahead.

Wrap each cake layer separately in plastic. Freeze cake layers and

sugarcoated cranberries up to 1 week.)

 

Place 1 cake layer on platter. Spread with 1 cup frosting. Top with

second cake layer. Spread remaining frosting over top and sides of torte.

Press remaining 3/4 cup walnuts onto torte sides. Arrange poached pears

in concentric circles atop torte. (Torte can be frosted 1 day ahead.

Cover torte; chill. Let torte stand 30 minutes at room temperature before

serving.)

 

Rewarm cranberry puree in small saucepan over medium heat. Brush some

puree over pears. Transfer remaining puree to bowl.

 

Garnish torte with frozen sugarcoated cranberries. Serve torte with

puree.

 

Makes 10 servings.

 

Bon Appetit December 1999

 

Converted by MC_Buster.