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FareShare Gazette -- February 2006 Recipes

FareShare Gazette -- February 2006 Recipes comes together with Fresh Lemon Juice, Soy Sauce, White Pepper, Cream Cheese, and Fine Quality Semisweet Chocolate. Keep it handy for the next time you cook it.

Illustrative photo

Ingredients

• 1 tbsp
• 2 tbsp
• 1 dash
• 2 tbsp
• 3 oz
• 3 cup
• 2 1/2 cup
• 1 1/2 cup
• 2 tsp
• 3/4 tsp
• 1 1/4 tsp
• 3/4 cup
• 1 1/2 cup
• 3/4 tsp
• 1 lb
• 1 cup
• 2 tbsp
• 1/4 cup

Method (preview)

1. 1

   In a large skillet, melt margarine. Add onion, garlic, and mushrooms.

2. 2

   Saut� until tender but not browned.

3. 3

   Add tarragon, stir until it is softened.

4. 4

   Pour mixture into a bowl of food processor.

5. 5

   Add remaining ingredients.

6. 6

   Process until mixture is smooth.

7. 7

   Add cheese if you prefer a more spreadable consistency.

8. 8

   Spoon into a serving bowl.

9. 9

   Top with garnish of your choice.

10. 10

    Vary the herbs and substitute the vegetables as you wish.

11. 11

    Serve with water crackers, thick slices of crusty French bread, thin slices of whole wheat bread, or unsalted whole wheat crackers.

12. 12

    May be frozen.

13. 13

    Preheat oven to 300F. and grease pans. Line bottoms with rounds of wax paper and grease paper.

14. 14

    Finely chop chocolate and in a bowl combine with hot coffee. Let mixture stand, stirring occasionally, until chocolate is melted and mixture is smooth.

15. 15

    In another large bowl with an electric mixer beat eggs until thickened slightly and lemon colored (about 3 minutes with a standing mixer or 5 minutes with a hand-held mixer).

16. 16

    Slowly add oil, buttermilk, vanilla, and melted chocolate mixture to eggs, beating until combined well.

17. 17

    Add sugar mixture and beat on medium speed until just combined well.

18. 18

    Divide batter between pans and bake in middle of oven until a tester inserted in center comes out clean, 1 hour to 1 hour and 10 minutes.

19. 19

    Cool layers completely in pans on racks.

20. 20

    Carefully remove wax paper and cool layers completely.

21. 21

    Cake layers may be made 1 day ahead and kept, wrapped well in plastic wrap, at room temperature.

22. 22

    Finely chop chocolate.

23. 23

    In a 1 1/2- to 2-quart saucepan bring cream, sugar, and corn syrup to a boil over moderately low heat, whisking until sugar is dissolved.

24. 24

    Remove pan from heat and add chocolate, whisking until chocolate is melted.

25. 25

    Cut butter into pieces and add to frosting, whisking until smooth.

26. 26

    Transfer frosting to a bowl and cool, stirring occasionally, until spreadable (depending on chocolate used, it may be necessary to chill frosting to spreadable consistency).

27. 27

    Spread frosting between cake layers and over top and sides. Cake keeps, covered and chilled, 3 days. Bring cake to room temperature before serving.