THE VILLAGE VOICE

When you look at your life, the greatest happinesses are family happinesses.  ~ Joyce Brothers LEMONY CEASAR SALAD with PUMPERNICKEL CROUTONS 1 large head romaine lettuce Large chunk of Parmigiana Reggiano Pumpernickel Croutons  Caesar Vinaigrette: 12 Tbsp. extra-virgin olive oil 4 cloves minced garlic zest and juice of 1 large lemon 1 Tbsp. Dijon mustard 1 tsp. Worcestershire sauce 1 tin drained anchovy fillets freshly ground pepper to taste Pumpernickel Croutons:   Preheat oven to 400º. Toss 2 cups (1/2-inch cubes) pumpernickel bread with 3 Tbsp. extra-virgin olive oil. Sprinkle heavily with cracked pepper. Spread on baking sheet and bake 10-15 minutes, stirring often, until crisp. (Can make ahead) Caesar Vinaigrette : Combine all ingredients (but olive oil) in blender. Gradually add olive oil and process until creamy.  Add bite-size pieces of crisp Romaine to large salad bowl. Toss gently with  Caesar Vinaig...

"Gifts of time and love are surely the basic ingredients of a truly merry Christmas." ~ Peg Bracken ~ 'Oldie but Goodie ' (Cyclamen) _____________________ CRANBERRY ORANGE TORTE ~ Old holiday favorite often shared as a gift for neighbors and friends ____________ 2 1/2 cups flour 2 cups sugar, divided 1 tsp. baking powder 1 tsp. baking soda 1/4 tsp. salt 1 cup chopped toasted walnuts 1 cup diced pitted dates 1 cup fresh whole cranberries Grated rind of 2 oranges 2 beaten eggs 1 cup buttermilk 3/4 cup vegetable oil 1 cup fresh orange juice Whipped cream In large bowl, combine flour, one cup sugar, baking powder, baking soda and salt. Stir in walnuts, dates, cranberries and orange rind, and toss until coated and separated. In another small bowl, combine eggs, buttermilk and oil; beat well and add to dry mixture. Blend thoroughly and turn into greased and floured 10-inch bundt pan. Bake at 350 degrees on hour or until cake tests done. Cool in pan until lukewarm. Invert ...

" May all your troubles last as long as your New Year's resolutions." ~ Joey Adams ~ Cheers! _________ TOURTIERE ~ Traditional French Canadian meat pie __________ TRADITIONAL PASTRY FOR TWO LARGE PIES 3 cups unbleached flour 1 cup vegetable shortening like Crisco (lard for the purest) 1 scant tsp. salt 1 large beaten egg 1 Tbsp. vinegar ice water Place flour, salt, and shortening in food processor or large bowl. Process with machine or pastry blender until mixture resembles course corn meal. In large glass measuring cup, beat the egg. Add vinegar and enough ice water to equal 1/2 cup. Pour over flour mixture. Blend only until dough holds together in a ball. Shape dough into thick, flat rounds. Cover with plastic wrap and refrigerate until easy to handle (about 1 hour). Note: Skip the ABOVE and head for the refrigerated section at the market. Purchase Pillsbury Pie Crusts ... unroll (dust with 1 Tbsp. flour), spread into pie pan, flute, fill and bake. Not as good as above ...

" Autumn is a second spring when every leaf is a flower. " ~Albert Camus ~ AUTUMN LEAVES __________ SPINACH, PEAR and WATERCRESS SALAD with HONEY-MUSTARD DRESSING (from Pontiac's old Pike Street Restaurant ) * Dressing: 1/2 cup Peanut Oil 1/4 cup Honey 1 tsp. Hungarian Paprika 5 Tbsp. Cider vinegar 1/4 cup Dijon Mustard 2 1/2 Tbsp. Chopped Garlic 2 tsp. Grated Fresh Ginger Root Juice of 1 Large Lemon Salad: 1 Lb. Fresh Spinach Leaves 2 Ripe Bosch or D'Anjou Pears 2 Bunches Fresh Watercress Procedure: Wash spinach well, remove all stems. Make dressing. Cut pears in half, core and julienne. Place pears in some of the dressing so they don't brown. Wash watercress, remove long part of stem. Put spinach leaves in bowl, coat leaves with a bit of dressing. Place on plates, garnish with pears and watercress. Note: Past post from November 4, 2006 _________________ SPICY ASIAN GRILLED SHRIMP with COCONUT RICE ~ Sweet coconut smooths and compliments the fiery flavored...

~ Sweet violets ___________________ KENTUCKY DERBY BOURBON CHOCOLATE TORTE ~ adapted treasured 10 year old recipe clipped from Southern Living * 12 (1-oz) chopped semisweet chocolate squares 1 (16-oz) finely ground package pecan shortbread cookies 1 1/2 cups soft unsalted butter 1 1/2 cups sugar 12 large organic eggs 1/3 cup bourbon 1 Tbsp. powdered sugar Bourbon Cream Sauce Candied Violets Preheat oven to 350-degrees. Grease 9-inch springform pan and line with greased parchment paper. Place ground cookies in large bowl. Microwave chocolate pieces at MEDIUM (50% power) in glass bowl for 2 minutes or until melted, stirring after 1 minute. Process butter, sugar, and eggs in food processor until smooth, stopping once to scrape down sides. Add bourbon and chocolate; process until blended. Fold into ground cookies. Pour into prepared pan. Bake for 1 hour. (Torte will appear cracked and dry but won't test done.) Cool in pan for 30 minutes. Cover and chill overnight or for at least 8 h...

HONORING 'INTERNATIONAL WOMEN'S DAY' http://www.internationalwomensday.com ___________________________________________ The iris signifies faith, hope, wisdom and friendship. Because of its colorful beauty, the iris was named after the messenger of Hera (wife of Zeus), Iris, Greek goddess of the rainbow, connecting the world of man with the heavenly temple of the gods. ________________ ~ Iris ___________________________ MOCHA VELVET TORTE ~ rich, truffle-like & heavenly (from a December 1992 issue of Southern Living) * 1 Tbsp. instant coffee granules 1 cup boiling water 1 1/2 cups sugar 2 1/2 cups semisweet chocolate morsels 1 1/2 cups melted butter 6 large eggs 1 tsp. vanilla extract Ganache Cream Grease bottom of 9-inch springform pan; line with greased waxed paper and set aside. Dissolve coffee granules in boiling water. Add sugar, stirring until dissolved; set aside. Position knife blade in food processor bowl; add chocolate morsels. Process 1 1/2 minutes or unt...

CRANBERRY ORANGE TORTE * 2 1/2 cups flour 2 cups sugar, divided 1 tsp. baking powder 1 tsp. baking soda 1/4 tsp. salt 1 cup chopped toasted walnuts 1 cup diced pitted dates 1 cup fresh whole cranberries Grated rind of 2 oranges 2 beaten eggs 1 cup buttermilk 3/4 cup vegetable oil 1 cup fresh orange juice Whipped cream In large bowl, combine flour, one cup sugar, baking powder, baking soda and salt. Stir in walnuts, dates, cranberries and orange rind, and toss until coated and separated. In another small bowl, combine eggs, buttermilk and oil; beat well and add to dry mixture. Blend thoroughly and turn into greased and floured 10-inch bundt pan. Bake at 350 degrees on hour or until cake tests done. Cool in pan until lukewarm. Invert onto large plate. Cool completely. While cake is cooling, mix remaining cup sugar and orange juice in small saucepan. Heat and stir until sugar is dissolved. Cool slightly. When cake is cool, prick top with time fork. Pour orange-sugar syrup over cake...