Marian Burross Ganache Recipes

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

Original Plum Torte image

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

Ingredients

3/4 to 1 cup sugar
1/2 cup unsalted butter, softened
1 cup unbleached flour, sifted
1 teaspoon baking powder
Pinch of salt (optional)
2 eggs
24 halves pitted purple plums
Sugar, lemon juice and cinnamon, for topping

MARIAN BURROS'S GRAVLAX

Provided by Marian Burros

Categories appetizer

Time P4DT15m

Yield 10 servings

Number Of Ingredients 7

Marian Burros's Gravlax image

Steps:

Split fish into two halves. Remove all bones. Wash and wipe skin.
Combine sugar, salt and pepper and sprinkle over fish flesh.
Coarsely chop one bunch of dill and sprinkle over fish.
Place the two salmon halves, flesh side together, in an enamel or glass container and wrap tightly with plastic wrap and aluminum foil. Place a brick or other heavy weight on top of salmon and refrigerate 3 to 4 days, turning salmon occasionally.
To serve, remove and discard dill and scrape off seasonings. Slice salmon thinly and garnish with remaining bunch of fresh dill (reserving a heaping tablespoon to use in mustard sauce) and lemon. Serve with mustard sauce.

Nutrition Facts : @context http, Calories 196, UnsaturatedFat 7 grams, Carbohydrate 2 grams, Fat 12 grams, Fiber 0 grams, Protein 19 grams, SaturatedFat 3 grams, Sodium 220 milligrams, Sugar 1 gram, TransFat 0 grams

Ingredients

2 pounds center-cut fresh salmon
1 tablespoon sugar
1 tablespoon salt
1 tablespoons coarsely ground black pepper
2 large bunches dill
2 lemons, sliced for garnish
Mustard sauce (see recipe)

MARIAN BURROS'S CHOCOLATE MOUSSE

Provided by Marian Burros

Categories dessert

Time 10m

Yield 16 or more servings

Number Of Ingredients 5

Marian Burros's Chocolate Mousse image

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

Ingredients

8 egg yolks
3 ounces superfine sugar
3 or 4 ounces Sabra liqueur
1 pound semisweet chocolate
1 quart heavy cream

CHOCOLATE GANACHE

Provided by Marian Burros

Categories dessert

Time 2m

Yield 16 servings

Number Of Ingredients 2

Chocolate Ganache image

Steps:

Scald cream. Remove from heat; stir in chocolate.

Nutrition Facts : @context http, Calories 187, UnsaturatedFat 5 grams, Carbohydrate 19 grams, Fat 14 grams, Fiber 2 grams, Protein 1 gram, SaturatedFat 8 grams, Sodium 9 milligrams, Sugar 16 grams

Ingredients

1 cup heavy cream
1 pound semisweet chocolate, finely chopped