Hoppin John Huguenot Torte Recipes

Steps:

• Heat a medium heavy-bottomed saucepot or Dutch oven over medium-high heat. Add the black-eyed peas and cover with cold water by 1 inch (should be about 6 cups water). Add the smoked turkey and a pinch of salt and bring to a boil. Reduce to a simmer and cook over medium heat, covered, until tender, about 2 hours, then turn off the heat.
• Melt the butter and oil in a large saucepot over medium-high heat. Add the onions and peppers. Season with salt and pepper and cook just until slightly softened, about 5 minutes. Add the garlic and cook 1 minute more. Add the rice to the pot and stir until toasted, about 5 minutes.
• Add 3 cups water and 1 cup of the cooking liquid from the peas. Bring to a boil, then cover and cook over medium-low heat until the rice is tender and cooked through, 15 to 20 minutes. Fluff the rice with a fork and gently stir in 2 cups of the cooked peas (save the remainder for another use). Cover and cook for 10 minutes more. Transfer to a serving bowl and top with the sliced scallions before serving.

Steps:

• Heat oil in a large soup pot, add the ham hock and sear on all sides for 4 minutes. Add the onion, celery, green pepper, and garlic, cook for 4 minutes. Add the black-eyed peas, stock, bay leaves, thyme, and seasonings. Bring to a boil, reduce the heat and simmer for 40 minutes, or until the peas are creamy and tender, stir occasionally. If the liquid evaporates, add more water or stock. Adjust seasonings, and garnish with green onions. Serve over rice.

Steps:

• Thinly slice 3 scallions. Heat 2 tablespoons butter in a large skillet; add the scallion whites, 2 ounces diced smoked ham, 1 diced celery stalk, 1/2 diced green bell pepper, and salt; cook, stirring, 6 minutes. Add 2 minced garlic cloves and a pinch of cayenne; cook 1 minute. Add 10 ounces thawed frozen black-eyed peas and 1 cup chicken broth; simmer 8 minutes. Stir in the scallion greens. Serve over rice if using.

Steps:

• Preheat the oven to 325 degrees.
• Beat the eggs and salt with a rotary beater until light and fluffy. Gradually beat in the sugar.
• Fold in the apples and pecans with a whisk. Add the vanilla, flour and baking powder. Pour into a well-greased baking pan about 8-by-12 or 9-by-9 inches and at least 2 inches deep. Bake for 45 minutes, until sunken and crusty. Serve warm or chilled, with whipped cream.

Steps:

• Preheat oven to 375 degrees. Butter two nine-inch cake pans. Cut circles of parchment paper for the bottom of each one, place in the bottom and butter again. Sprinkle a little flour in each pan and shake to coat bottom and sides thoroughly.
• Chop the nuts to a fine meal or place in a food processor and process in short bursts. Do not overprocess; the nuts will become oily.
• Peel and core the apples and mince. (Measure and use one and three quarter cups of chopped apples.)
• Beat the eggs and the egg yolk in a bowl for about five minutes or until the eggs have expanded greatly in volume. Continue beating and add the sugar, little by little, beating well after each addition. When all the sugar has been incorporated, beat an additional two to three minutes, until the eggs are very thick and have turned a pale cream color. Sift the flour over the eggs and sprinkle the chopped nuts and apples over the flour. Using a spatula, quickly turn and fold the mixture together. The batter should be thoroughly mixed: use your spatula to reach down to the bottom of the bowl.
• Divide the batter between the two cake pans and place them in a preheated oven. Bake for approximately 35 minutes or until tops are brown and edges have started to pull away. Remove from oven and place on a rack to cool.
• When they are thoroughly cool, invert the cakes, remove the paper from the bottoms and turn them right side up again. Beat the whipped cream until it is stiff. Sandwich the cakes with whipped cream and spoon whipped cream over the top. Garnish, if desired, with toasted pecan or walnut halves. Serve immediately.

Steps:

• Preheat oven to 325 degrees with racks in the upper and lower thirds of the oven. Spray two rimmed baking sheets (17 1/4-by-11 1/2-by-1 inch) with cooking spray; set aside.
• In the bowl of an electric mixer fitted with the paddle attachment, beat eggs on medium speed until pale yellow and thickened, about 4 minutes. Gradually add sugar, and beat until light and fluffy. Sift together flour, baking powder, and salt. With mixer on medium speed, gradually add flour mixture. Beat until incorporated, about 1 minute. Add apples, pecans, and vanilla; beat to combine.
• Divide mixture between prepared baking pans, spreading evenly. Bake until golden brown, about 45 minutes. Remove from oven, and let cool 20 minutes. Using a spatula, break into pieces, and stack on a large serving platter. Serve topped with whipped cream and nuts.