Sugarsweet Tomato Nut Torte Recipes

Steps:

• Finely chop garlic in processor. Add basil, 1/4 cup pine nuts, oil and lemon juice. Process until well blended. Add 1/3 cup cream cheese and 1/4 cup Parmesan cheese. Using on/off turns, process just until blended. Transfer pesto to medium bowl.
• Coarsely chop tomatoes in processor. Add tomato paste and process until mixture is almost smooth. Add 1/3 cup cream cheese and blend well.
• Using electric mixer, beat 2 cups cream cheese and butter in large bowl until fluffy. Season with salt and pepper.
• Spray 6-cup soufflé dish with nonstick spray. Line with plastic wrap, extending plastic over sides. Spread 3/4 cup cream cheese-butter mixture evenly over bottom of prepared dish. Top with half of tomato mixture, then 1/2 cup cream cheese-butter mixture, then half of pesto mixture. Repeat layering with 1/2 cup cream cheese-butter mixture, remaining tomato mixture, 1/2 cup cream cheese-butter mixture and remaining pesto. Top with remaining cream cheese-butter mixture. Cover and chill overnight. (Can be made 3 days ahead. Keep refrigerated.)
• Invert torta onto platter. Peel off plastic. Garnish with basil sprigs and toasted pine nuts. Serve with baguette slices.

Steps:

• Preheat the oven to 325 degrees. Butter a nine-inch springform pan. Cut a round disk of baking parchment to fit the bottom.
• Place the walnuts and a half-cup of unsifted flour in the bowl of a food processor fitted with a metal blade. Pulse until the nuts are chopped to a medium size. Set aside.
• Combine the tomato puree with the vinegar and set aside.
• Sift the remaining flour with the baking powder, salt and spices in a triple sifter and set aside.
• Put the eggs into the large bowl of an electric mixer. Beat on high speed until thickened and light in color - about two minutes. Gradually add the brown sugar and beat for five minutes longer. The mixture will be very thick.
• Reduce the speed to medium-high and blend in the orange rind and vanilla. Add the dry ingredients alternately with the tomato puree, dividing the flour into three parts and the puree into two parts. Start and end with flour. Scrape down the sides of the bowl as needed. The batter will be very loose. Pour in the butter and quickly add the chopped nuts. Beat just to blend, then immediately pour it into the prepared pan. Bake for 55 to 60 minutes. The cake is done when the top is golden brown, springy to the touch, and the sides come away from the pan. Test by inserting a toothpick into the center. It should come out dry.
• Remove from the oven and set on a cake rack to cool completely. Just before serving, dust the top with confectioners' sugar. Or, if desired, split the torte into two or three layers, using a long serrated bread knife, and fill and frost with sweetened whipped cream. Garnish with a few chopped walnuts.

Steps:

• Place nuts in a food processor and grind until finely ground.
• In a bowl beat 1/2 cup of sugar and 1/4 cup of the butter until blended. Add the egg yolks, one at a time, beating well after each addition. Mix in the ground nuts, lemon juice, lemon peel and all but 2 tablespoons of the flour.
• In a deep bowl beat egg whites with a mixer on high speed until soft peeks form. Gradually beat in 1/4 cup sugar until the whites hold stiff, shiny peaks. Gently fold the whites into the yolk mixture.
• Spoon the batter into a buttered and floured 9-inch cheesecake pan with removable rim. Bake in a 350 degree oven until the torte is very lightly browned and the center feels just barely firm to the touch, about 20 to 25 minutes.
• To prepare the topping, in a medium sized pot melt remaining 1/2 cup butter over a medium heat. Add the remaining sugar, flour and nuts. Stir the mixture until bubbling. Immediately spoon the toffee topping evenly over hot torte, pushing nuts with a spoon to arrange decoratively. Return to oven and bake until nuts and topping are slightly more brown, about 15 to 20 minutes longer.
• Cool torte in the pan for 10 minutes, then run a knife inside the pan rim to release. Remove pan rim. Serve torte warm or cool.
• TIP: PAN ROASTING ALMONDS
• Spread shelled nuts in a single layer on a baking pan. Bake in a 350 degree oven, stirring often, until golden, about 15 minutes.

Steps:

• In a medium-size, heavy casserole dish, heat the oil over medium heat. Stir in the celery and the onion and saute until the vegetables are translucent and soft, about 8 to 10 minutes. Add the chestnuts, squash, ginger root, thyme and mace and stir.
• Scrape the mixture into the bowl of a food processor fitted with a steel chopping blade and process until completely smooth. Return the puree to the pan and stir in the chicken stock and the bourbon. Season with salt and pepper. Bring the soup just to a boil over high heat. Reduce the heat and simmer for 7 minutes.
• Meanwhile, in a small bowl combine the crystallized ginger with the sour cream. Ladle the soup into individual bowls. Just before serving, spoon on a generous dollop of the ginger-sour cream mixture.

Steps:

• Preheat the oven to 350 degrees. Place the squash directly on the middle rack of the oven and bake for 45 to 50 minutes, turning once, until the flesh begins to give and feels tender when pressed.
• Remove the squash from the oven, cut it in half lengthwise and remove the seeds with a spoon. With a fork, scrape out the flesh into spaghetti-like strands, leaving about a half-inch-thick shell.
• Mix the strands of squash into the hot chili and spoon the mixture back into squash shells. Garnish with sour cream with sliced jalapeno peppers, olives and scallions. If desired, add a border of tortilla chips stuck into the chili.

Steps:

• Let eggs stand at room temperature for 30 minutes. In a large bowl, beat egg yolks and sugar for 10 minutes or until light lemon-colored. Beat in vanilla. Combine cake flour and baking powder; add to egg mixture alternately with water, beating well. Fold in walnuts., In another bowl and with clean beaters, beat the egg whites on high until stiff peaks form. Fold a fourth of the egg whites into batter; fold in remaining whites. , Pour into two greased and floured 9-in. round baking pans. Bake at 350° for 20-25 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely., In a small saucepan, whisk the milk and pudding mix. Bring to a boil, stirring constantly. Remove from the heat. Pour into a bowl; press a piece of waxed paper or plastic wrap over pudding. Refrigerate for 30 minutes., In a bowl, cream the butter, shortening and confectioners' sugar until light and fluffy. Beat in vanilla and cooled pudding. Split each cake into two layers. Place one bottom layer on a serving plate; spread with about 3/4 cup filling. Repeat layers. Garnish with chocolate curls if desired.

Steps:

• Pre-bake crust according to directions. After removing from oven, sprinkle 1/2 cup of the mozzarella on crust and allow to cool. (This can be done ahead of time.).
• Drain sliced tomatoes on paper towels.
• Arrange tomato slices on cooled crust. Sprinkle garlic salt and basil over tomatoes. Combine mayonnaise and remaining mozzarella and spread over tomatoes. Sprinkle parmesan cheese over all.
• Bake at 375 degrees for 25 to 40 minutes or until lightly browned on top.