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FareShare Gazette Recipes --November 1998 - F's



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Fearing House Chocolate Refresh-Mint (Cake)
Fruit Bread With Grape-Nuts

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                      *  Exported from  MasterCook  *
               Fearing House Chocolate Refresh-Mint (Cake)
Recipe By     : Chef Heather Mendenhall, Fearing House, Pittsboro NC
Serving Size  : 8    Preparation Time :0:00
Categories    : Desserts                         Volume 2, Nov. '98
                Cakes                            Chocolate
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        ***Chocolate Cake***
   2      whole         eggs
   2                    egg yolks
     1/2  cup           sugar
     1/3  cup           cake flour
     1/4  teaspoon      baking powder
   1      pinch         salt
     1/4  cup           butter -- melted
     1/4  cup           cocoa
                        ***Mint Julep Simple Syrup***
     1/2  cup           sugar
   1      cup           water
     1/2  cup           fresh mint -- chopped
     1/4  cup           bourbon
                        ***Minted Chocolate Mousse***
     1/4  cup           water
     1/2  cup           sugar
   2                    egg whites
   1 1/2  cups          sour cream
   1      cup           heavy cream -- (whipping)
   6      ounces        bittersweet chocolate
     1/4  cup           bourbon
   2      tablespoons   mint extract
                        ***Chocolate Ganache Glaze***
   4      ounces        bittersweet chocolate
   1      cup           sour cream
   2      tablespoons   light corn syrup
     1/4  cup           bourbon
  10      sprigs        fresh mint -- finely chopped
To make the chocolate cake:
Preheat the oven to 350 F. Line the bottom of a greased 10 1/2 inch
springform pan with waxed paper, grease the paper, and dust the pan with
flour, knocking out the excess. In the large bowl of an electric mixer
beat the eggs and yolks with the sugar on high speed for 5 minutes or
until the mixture is pale yellow and forms a ribbon when the beaters are
lifted. In a separate bowl sift the flour, baking powder, and salt
together. Fold the dry ingredients into the egg mixture until the batter
is just combined. In a small saucepan set over low heat, melt the butter
and cocoa together. Fold the chocolate-butter mixture gently but
thoroughly into the flour mixture. Pour the batter into the pan,
smoothing the top. Bake the cake in the middle of the oven for 20
minutes or until a tester comes out clean.
Transfer the cake to a rack, run a sharp knife around the edge, and
remove the side of the pan. Invert the cake onto another rack and remove
the waxed paper. Reinvert the cake onto the rack and let it cool
completely. Clean the springform pan; it will be needed later to
assemble the Refresh-Mint.
To make the mint julep simple syrup:
In a medium, heavy bottomed saucepan bring the sugar, water, chopped
mint, and bourbon to a boil over medium-high heat. As soon as the
mixture has come to a boil, remove the pan from the heat. Strain through
a fine-mesh strainer and reserve.
To make the minted chocolate mousse:
In a small saucepan combine the water and sugar and bring to a boil over
medium heat. Continue cooking until the syrup has thickened and has
large bubbles. In the well-chilled bowl of an electric mixer fitted with
a balloon whisk, beat the egg whites at medium speed until soft peaks
begin to form. Switch the speed to high and add the simple syrup. Whip
until cool and stiff peaks have formed, about 5 minutes. Remove the
meringue to a clean mixing bowl.
In a separate bowl combine the sour cream with the heavy cream and beat
until soft peaks form. Place the chocolate in the top of a double boiler
over hot water. Stir the chocolate until melted. Add the bourbon and
mint extract to the chocolate, and let cool slightly. Fold into the
cream mixture. Gently but thoroughly fold the chocolate mixture into the
To make the chocolate ganache glaze:
Finely chop the chocolate and place in a clean mixing bowl. In a
heavy-bottomed saucepan bring the sour cream, corn syrup, and bourbon to
a boil over medium heat. Stir to combine. Pour this mixture over the
chocolate and allow to rest for 2 to 3 minutes before stirring. This
will allow the chocolate to melt. With a rubber spatula, stir gently to
To assemble:
Cut the top of the cake to level it, and cut horizontally into 2 even
layers. Place one layer of the cake into the cleaned springform pan and
sprinkle with 1/2 cup of mint julep simple syrup. Once the syrup is
absorbed, spread the cake layer with chocolate mousse until it reaches
halfway up the pan. Top with second layer and sprinkle with syrup as
before. Top with the remaining chocolate mousse, smoothing with a rubber
spatula. Freeze the mousse cake for 1 hour. Remove from the freezer and
spread chocolate ganache on top. Garnish with finely chopped fresh mint
leaves. To remove from the pan, wrap a damp, hot towel around the pan
for 1 minute and release the sides. Smooth the sides of the cake with a
rubber spatula.
Recipe from "Great Chefs, Great Chocolate"
Spectacular Desserts from America's Great Chefs (as seen on television)
ISBN  1 888952 83 0
The recipes in this book come from restaurants in every region of the US
and Caribbean.
Typed into MC and posted to Fare/Share 11/98 by JoAnn Pellegrino
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                     *  Exported from  MasterCook  *
                Fruit Bread With Grape-Nuts (Quick Bread)
Serving Size  : 10   Preparation Time :0:00
Categories    : Volume 2, Nov. '98               Breads - Quick
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      cups          milk -- scalded
   1      cup           grape-nuts
   3      cups          sifted flour
   4      teaspoons     baking powder
   1 1/2  teaspoons     salt
   1      cup           sugar
                        plus 3 tablespoons sugar
   1                    egg -- well-beaten
   3      tablespoons   butter
   1      cup           currants or raisins
   1      tablespoon    orange rind -- grated
Pour the scalded milk over the grape-nuts and set aside to cool.  Sift
baking powder, salt, sugar, and flour together, and then twice more. 
Add the beaten egg and butter to the grape-nuts and milk mixture and
blend well.  Add flour, stirring gently until blended.  Mix in raisins
and orange rind.  Turn into a well-buttered loaf pan, and let stand for
1/2 hour.  Bake in 350 oven for an hour and 25 minutes.  
Recipe Posted to
Posted to FareShare 11/98 by JoAnn Pellegrino
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