ORIGINAL PLUM TORTE
The Times published Marian Burros's recipe for Plum Torte every September from 1983 until 1989, when the editors determined that enough was enough. The recipe was to be printed for the last time that year. "To counter anticipated protests," Ms. Burros wrote a few years later, "the recipe was printed in larger type than usual with a broken-line border around it to encourage clipping." It didn't help. The paper was flooded with angry letters. "The appearance of the recipe, like the torte itself, is bittersweet," wrote a reader in Tarrytown, N.Y. "Summer is leaving, fall is coming. That's what your annual recipe is all about. Don't be grumpy about it." We are not! And we pledge that every year, as summer gives way to fall, we will make sure that the recipe is easily available to one and all. The original 1983 recipe called for 1 cup sugar; the 1989 version reduced that to 3/4 cup. We give both options below. Here are five ways to adapt the torte.
Provided by Marian Burros
Categories breakfast, brunch, easy, weekday, times classics, dessert
Time 1h15m
Yield 8 servings
Number Of Ingredients 8
Steps:
- Heat oven to 350 degrees.
- Cream the sugar and butter in a bowl. Add the flour, baking powder, salt and eggs and beat well.
- Spoon the batter into a springform pan of 8, 9 or 10 inches. Place the plum halves skin side up on top of the batter. Sprinkle lightly with sugar and lemon juice, depending on the sweetness of the fruit. Sprinkle with about 1 teaspoon of cinnamon, depending on how much you like cinnamon.
- Bake 1 hour, approximately. Remove and cool; refrigerate or freeze if desired. Or cool to lukewarm and serve plain or with whipped cream. (To serve a torte that was frozen, defrost and reheat it briefly at 300 degrees.)
Nutrition Facts : @context http, Calories 350, UnsaturatedFat 4 grams, Carbohydrate 57 grams, Fat 13 grams, Fiber 3 grams, Protein 4 grams, SaturatedFat 8 grams, Sodium 63 milligrams, Sugar 42 grams, TransFat 0 grams
MOUSSE AU CHOCOLAT
Steps:
- In top of double boiler over hot water, melt the chocolate with the water and the sugar. Remove and cool.
- Add the yolks, one at a time, mixing well after each addition. Add the vanilla bean.
- Beat the whites until stiff. Fold into chocolate mixture. Spoon into six or eight individual pots, souffle dishes or ramekins. Refrigerate.
- To serve, top with whipped cream.
Nutrition Facts : @context http, Calories 252, UnsaturatedFat 6 grams, Carbohydrate 24 grams, Fat 17 grams, Fiber 2 grams, Protein 4 grams, SaturatedFat 10 grams, Sodium 41 milligrams, Sugar 21 grams, TransFat 0 grams
CHOCOLATE AMARETTO TOFU MOUSSE WITH RASPBERRY SAUCE
Provided by Marian Burros
Categories easy, quick, dessert
Time 10m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Place all the ingredients for the mousse in a food processor, and blend completely, about 2 minutes, scraping down the sides once or twice. Place in bowl, cover and chill while making the sauce.
- Wash raspberries; measure out 1 cup, and set aside. Place remaining berries, orange juice, lemon juice and sugar in food processor, and blend until smooth.
- Stir in the whole berries. Into each of four parfait glasses or small glass bowls, spoon about an inch of the mousse. Top with a couple of spoonfuls of raspberry sauce; repeat until the rim is reached, topping with raspberry sauce.
Nutrition Facts : @context http, Calories 324, UnsaturatedFat 5 grams, Carbohydrate 53 grams, Fat 8 grams, Fiber 10 grams, Protein 14 grams, SaturatedFat 2 grams, Sodium 26 milligrams, Sugar 38 grams
MARIAN BURROS'S CHOCOLATE MOUSSE
Provided by Marian Burros
Categories dessert
Time 10m
Yield 16 or more servings
Number Of Ingredients 5
Steps:
- Beat the yolks and sugar together until light. Mix in liqueur.
- Meanwhile melt chocolate over hot water and whip the cream. Mix a little of cream into yolk mixture.
- Then mix in the chocolate until it is smooth. Fold in whipped cream and spoon into individual serving dishes. Chill.
Nutrition Facts : @context http, Calories 405, UnsaturatedFat 11 grams, Carbohydrate 28 grams, Fat 32 grams, Fiber 2 grams, Protein 3 grams, SaturatedFat 19 grams, Sodium 30 milligrams, Sugar 25 grams
MARIAN BURROS'S RISOTTO WITH WILD MUSHROOMS
Provided by Marian Burros
Categories dinner, weekday, main course, side dish
Time 23m
Yield 2 large servings
Number Of Ingredients 8
Steps:
- Heat oil in a heavy-bottomed pot.
- Heat broth in separate pot.
- Saute onion in the oil until it takes on a little color.
- Add rice to the onion and stir until well coated.
- Add the wine and stir; let the wine cook away, about 2 minutes.
- Add about a cup of simmering chicken broth to the rice and cook over high heat, stirring often, until broth has been absorbed. Repeat procedure, this time adding all the mushrooms as well as the broth. While stirring, continue adding broth as it is absorbed into the rice. You may need more or less than four cups to achieve a creamy consistency while the center of the rice is still firm.
- When rice is done and there is still enough broth left in the rice to make it slightly runny, stir in the cheese. Season with salt and pepper and serve.
Nutrition Facts : @context http, Calories 861, UnsaturatedFat 13 grams, Carbohydrate 110 grams, Fat 25 grams, Fiber 6 grams, Protein 36 grams, SaturatedFat 10 grams, Sodium 1951 milligrams, Sugar 11 grams
CAVIAR MOUSSE
Steps:
- Blend the eggs with the butter in food processor, or mash to blend thoroughly. Spread the egg-butter mixture in a small serving bowl.
- Mix onion with sour cream and spoon over egg mixture. Refrigerate overnight.
- To serve, top with caviar and pass with Melba toast.
MARIAN BURROS'S COUSCOUS
Provided by Marian Burros
Categories easy, quick, side dish
Time 10m
Yield 4 - 6 servings
Number Of Ingredients 2
Steps:
- Following package directions for the amount of water to use, bring water to boil in covered pot.
- Stir in couscous; remove from heat; cover and let sit 3 to 5 minutes, until water is absorbed.
MOCHA MOUSSE FLOWERPOTS
Steps:
- To assemble: Crush a few of the cookies into the holes in bottom of flowerpots. Divide the creme anglaise among the flowerpots and spoon in. Place two crushed cookies on top of creme anglaise in each pot and top with mocha mousse, mounding it high.
- Decorate with chocolate flowers attached to small sticks, or with real flowers.
CHOCOLATE MOUSSE PIE
Provided by Marian Burros
Categories dessert
Time 15m
Yield 1 pie or 16 small individual soufflé dishes
Number Of Ingredients 11
Steps:
- Beat yolks in top of double boiler with 1 1/2 cups sugar, vanilla, salt and brandy, over simmering water, until mixture is thick. Remove from water and set aside.
- Melt chocolates over hot water or over direct heat, carefully. Remove; beat in butter a little at a time. Gradually beat chocolate into yolks until mixture is smooth. Beat in coffee.
- Beat whites until soft peaks form. Gradually beat in 3 tablespoons sugar until stiff peaks form. Beat one cup of whites into chocolate mixture to thin it. Then fold in remaining whites until well blended.
- Whip cream until stiff and fold into chocolate mixture. Pour into prepared crust and chill overnight in refrigerator.
- Or spoon mixture into 16 individual souffle dishes, each holding less than 1/8 cup.
Nutrition Facts : @context http, Calories 662, UnsaturatedFat 17 grams, Carbohydrate 38 grams, Fat 50 grams, Fiber 5 grams, Protein 10 grams, SaturatedFat 30 grams, Sodium 119 milligrams, Sugar 29 grams, TransFat 1 gram
MARIAN BURROS'S GANACHE
Steps:
- Place the chocolate in a large bowl and set aside.
- In a saucepan over medium heat, combine the cream and vanilla bean, and bring just to a boil. Remove from the heat immediately. Discard the vanilla bean and pour the cream over the chocolate, stirring to dissolve the chocolate pieces.
- Refrigerate the chocolate cream for one hour, or until the mixture is completely chilled, stirring occasionally.
- Beat the chocolate cream until it holds a peak. Refrigerate again for half an hour, or until ready to use.
Nutrition Facts : @context http, Calories 286, UnsaturatedFat 9 grams, Carbohydrate 10 grams, Fat 27 grams, Fiber 2 grams, Protein 2 grams, SaturatedFat 16 grams, Sodium 23 milligrams, Sugar 6 grams, TransFat 0 grams
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