Subject: Linzer Torte
From: Unicorn (unicorn@indenial.com)
Date: Fri Mar 02 2001 - 06:43:22 EST
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F O O D F U N N Y
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Thanks to reader Connie Kennedy for this "from the mouths of babes"
food funny:
I've got a true story regarding my two sons when they were quite
small. Bob - who likes spicy food and lots of it - was only five.
David - who only likes hot dogs and macaroni and cheese (the orange
stuff) - was only three. One night at dinner, one of my "experiments"
hadn't turned out quite to Bob's liking. He loudly complained, "This
food is bland!" To which David replied, "No it's not - it doesn't
taste like anything at all!"
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T O D A Y ' S R E C I P E
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This German "company cake" is similar to a large, jam-filled cookie.
It is very dense and rich, so serve it in small wedges.
All recipes this week are adapted from "The Joy of Cooking," by Irma
S. Rombauer, Simon and Schuster Inc., 1931, which is available in
facsimile edition from Amazon.com at:
http://www.amazon.com/exec/obidos/ASIN/0684833581/worldwiderecipes
Linzer Torte
1 cup (250 ml) sugar
3/4 cup (180 ml) butter
1 tsp (5 ml) grated lemon rind
2 eggs
1 cup (250 ml) all-purpose four, sifted
1 cup (250 ml) blanched almonds, pulverized in an
electric blender or food processor
1 Tbs (15 ml) cocoa
1/2 tsp (2 ml) cinnamon
1/4 tsp (1 ml) ground cloves
1/4 tsp (1 ml) salt
1 cup (250 ml) raspberry jam, or flavor of your choice
Cream the sugar and butter together until light and fluffy. Add the
lemon rind and beat in the eggs, one at a time. Stir in the flour,
pulverized almonds, cocoa, cinnamon, cloves, and salt. Pat half the
dough into the bottom of a 9-inch (23 cm) round cake pan. Using some
of the remaining dough, form a rim around the inside of the cake pan
about 1/4 inch (5 mm) high. Fill the resulting "shell" with the
raspberry preserves. Roll out the remaining dough (you may need to
refrigerate it first) and cut into strips. Form a lattice over the
pie with the strips of dough. Bake in a preheated 325F (160C) oven
for 50 minutes. If desired, additional jam may be used to fill the
spaces in the lattice before serving. Serves 8 to 12.
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