Duchess Of Parma Torte Recipes

Steps:

• Position the rack on the bottom third of the oven and preheat the oven to 400 degrees F.
• Press the crust into a 9-inch-diameter tart pan with a removable bottom. Trim the edges; set aside.
• Heat the oil in a heavy medium skillet over medium heat. Add the pancetta and saute until crisp, about 7 minutes. Using a slotted spoon, transfer the pancetta to paper towels and drain. Beat the cream, milk, eggs, parsley, salt, and pepper in a medium bowl to blend. Stir in the cheese and pancetta. Pour the cream mixture into the crust.
• Bake the torte until the filling puffs and is golden brown on top, about 25 minutes. Let the torte cool for 15 minutes. Cut the torte into 12 thin wedges and serve.

Steps:

• Chocolate Buttercream:.
• In an electric mixer bowl, combine egg yolks, sugar, coffee and rum.
• Remove from mixer and wisk by hand over pan of boiling water. Use candy thermometer and stop wisking when it reads between 160 and 165 degrees Farenheit and is a thick custard. Do not immerse the bowl in the water.
• Place the bowl back on the mixer and beat on a high speed until cool (about 8 to 10 minutes). The mixture should be thickened.
• Add the melted chocolates
• Beat in the butter 1 tablespoon at a time, scraping sides occasionally. The buttercream should be silken and fluffy. If too soft, refridgerate 20 minutes and beat again to fluff it up. If you are making the buttercream ahead of time, cover and refridgerate.
• Meringues:.
• Butter and flour three 9-inch round cake pans. Cut circles of parchment paper and fit them to the pans.
• Preheat oven to 350 degrees.
• Grind nuts and half the sugar and all the flour in a food processor. The nuts should be very fine but not turned to nut butter.
• Beat egg whites and cream of tartar until peaks are stiff.
• Fold nuts into meringue, keeping the meringue light.
• Spread mixture into pans.
• Bake for 22 minutes or until golden brown.They should be almost hard but still springy.
• Let meringues cool completley.
• Run a knife around edges and very carefully remove from pans.
• Trim any ragged edges.
• Leave in a cool, dry place until ready to assemble.
• Zabaione Buttercream:.
• In an electric mixer, mix egg yolks, marsala, sugar and rum.
• Remove from mixer and wisk by hand over boiling water until candy thermometer reads between 160 and 165 degrees farenheit. Should be a thick custard.
• Return to mixer and beat on high for eight to ten minutes or until cool and thick.
• Add 9 tablespoons of butter one tablespoon at a time and beat until each addition is smooth.
• Add last 3 tablespoons at once and beat until smooth and thick. If it's not thick enough, chill for 20 minutes and beat again.
• If made ahead of time, cover and refrigerate.
• Glaze:.
• Combine all ingrediends in small bowl and set over boiling water or a double boiler.
• Stir until smooth.
• Set aside.
• Assembling the Torte:.
• Use paper towls to protect the edges of a flat round cake plate.
• Dab about a tablespoon of chocolate buttercream in the middle to hold the torte in place.
• Place one meringue layer in center of plate.
• Spread chocolate buttercream about 3/4 inch thick, making the it a little thicker around the edges.
• Set second meringue layer upside down ontop of first.
• Spread all zabaione buttercream on the meringue, making it a little thicker around the edges.
• Top with last meringue, again, upside down.
• Firm the torte in the refridgerator for 30 minutes.
• Spread thin layer of chocolate buttercream along sides and top of torte.
• Pipe an undulating border around outer edge of top layer,.
• Refridgerate at least one hour before glazing.
• About one hour before serving, spoon glaze over top and spread so it reaches the buttercream border. Avoid refridgerating if possible. It will dim the glazes sheen.

Steps:

• Preheat oven to 450 degrees. Trim ends of bread so it fits in a 9-by-13-inch baking dish, then toast directly on oven rack until crisp, 8 to 10 minutes. Melt 3 tablespoons butter in a saucepan over medium-high heat. Add flour; cook, whisking, until golden, 2 minutes. Whisk in milk. Boil, still whisking, until thickened, 2 minutes. Remove from heat. Whisk in Dijon, 1 cup cheese, 1 teaspoon salt, and 1/4 teaspoon pepper. Spread 3/4 cup cheese sauce evenly in bottom of dish. Nestle bread into sauce, cut-side up. Top with pastrami and remaining cheese sauce. Sprinkle with remaining 3/4 cup cheese.
• Bake until bubbly and browned in places, 15 to 18 minutes. Fry eggs in remaining 1 tablespoon butter in a large nonstick skillet over medium-high heat until whites are set but yolks are still runny, 2 to 3 minutes. Top toasts with eggs; sprinkle with chives and serve.

Steps:

• 1. Thaw, drain and squeeze the spinach well to remove any liquid. Place in a large bowl.
• 2. Saute onions in a large skillet in olive oil over medium heat until soft and translucent - approximately 15 minutes.
• 3. Add the parmesan cheese, softened cream cheese, eggs, bread crumbs and salt and pepper to the spinach. Mix well.
• 4. Add the spinach mixture to the onions and mix well.
• 5. Roll out one of the pie crusts and place into the bottom of a 9 x 13 inch casserole dish. Fill with the spinach mixture.
• 6. Roll out the second pie crust and place on top of casserole. Prick the top pie crust with a fork and brush with a little oil.
• 7. Bake at 350 degrees for 1 hour. Let cool around 10 minutes or so before cutting into squares. Can serve at room temperature.