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FareShare Gazette -- January 2008 Recipes

This FareShare Gazette -- January 2008 Recipes recipe uses Semisweet Chocolate, Heavy Cream, Unsalted Butter, Butter, and Celery. Scale it up or down for the number of people at the table.

Illustrative photo

Ingredients

• 1 1/2 lb
• 2 cup
• 2 tbsp
• 1/4 cup
• 1/2 cup
• 1/2 cup
• 1 tsp
• 2 tbsp
• 1/4 cup
• 1/4 cup
• 3/4 tsp
• 1 cup
• 1 dash
• 1 cup
• 8 oz
• 1 cup
• 1/2 cup
• 1 pkg
• 1 1/3 cup
• 1/2 cup
• 8 oz
• 4 tbsp
• 1/4 cup
• 3 3/4 cup
• 5 lb
• 1 lb
• 1 cup
• 3 tbsp
• 3 lb
• 2 oz
• 1 lb
• 1 tbsp
• 3/4 cup
• 1 tbsp
• 8 cup
• 2 cup
• 1/2 cup
• 1/2 tsp
• 3 tsp
• 1 cup
• 2 tsp
• 1 tsp
• 1/2 tsp
• 2 tsp
• 1 cup
• 1 1/2 cup
• 1/4 cup
• 1/2 cup
• 1 tsp
• 1 bunch
• 1 1/2 tbsp
• 1 cup
• 1 cup
• 1 cup
• 3/4 cup
• 2 tbsp
• 1/2 cup
• 1/2 cup
• 1/2 tsp
• 1 tsp

Method (preview)

1. 1

   Combine chocolate, cream and butter in the top pan of a double boiler over simmering water.

2. 2

   When chocolate mixture is completely melted, remove from heat and whisk with a balloon whisk until all the ingredients are well incorporated.

3. 3

   Line bottom of a 9-inch springform pan with wax paper and pour chocolate mixture into pan.

4. 4

   Let cool and then cover and chill at least 6 hours, or up to 48 hours before serving.

5. 5

   Unclasp and remove ring from springform pan.

6. 6

   Invert serving plate over torte; Place one hand beneath pan bottom and one hand over serving plate; invert so torte rests on serving plate.

7. 7

   Remove pan bottom and wax paper from top of torte.

8. 8

   Using a fine meshed strainer or shaker, dust top with cocoa powder.

9. 9

   Slice into individual servings.

10. 10

    Refrigerate any leftovers.

11. 11

    Melt butter in large saucepan; add all but half of the chopped green onion tops and the chopped celery. Saut� until tender.

12. 12

    Soak bread in milk, gently squeeze out excess milk. Add bread, squash, sugar and remaining onion tops. Blend well.

13. 13

    Pour into a 7 x 11-inch baking dish. Dot top with butter. Sprinkle with bread crumbs.

14. 14

    Bake in preheated 350F. oven for 20 to 25 minutes or until crumbs are brown.

15. 15

    Combine shallot, vinegar, oil, mustard, salt and pepper in a blender. Puree until smooth.

16. 16

    Whirring this dressing in the blender gives it a creamy consistency.

17. 17

    If you don't have a blender just mince the shallots, then whisk the ingredients in a medium bowl.

18. 18

    Place cherry juice and chicken broth in saucepan with rice, nutmeg and cloves.

19. 19

    Bring to boil.

20. 20

    Cover, reduce heat to simmer and cook until rice is tender and all liquid is absorbed.

21. 21

    Stir in cherries; add salt if desired.

22. 22

    Serve.

23. 23

    Place tartlet cups on a baking sheet and crisp in oven for 5 to 7 minutes or until golden brown; set aside.

24. 24

    Whip goat cheese by hand or in a food processor for 30 seconds until it softens.

25. 25

    Spoon cheese into a small pastry bag and pipe into tartlets, filling three-quarters full.

26. 26

    Artfully cut peppers into small pieces and place on top of goat cheese.

27. 27

    To garnish, place 1 sprig of rosemary in the center of the pepper-covered tartlet. Serve immediately.