Barbara Tropps Pecan Ginger Torte Recipes

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BARBARA TROPP'S CHINESE CHICKEN SALAD



Barbara Tropp's Chinese Chicken Salad image

This classic and delicious recipe is a great use for leftover chicken. Recipe was adapted from ''The China Moon Cookbook'' by Barbara Tropp and printed in the New York Times. Serves 4-6 main dish servings.

Provided by blucoat

Categories     One Dish Meal

Time 30m

Yield 6 serving(s)

Number Of Ingredients 15

1/2 teaspoon sugar
1 tablespoon rice wine vinegar
1 tablespoon Dijon mustard
1 teaspoon finely minced ginger
1/2 cup corn oil or 1/2 cup peanut oil
1 teaspoon dark sesame oil
sea salt & freshly ground black pepper
6 cups small lettuce leaves, like baby romaine, Boston or mesclun
4 cups leftover roasted chicken, torn into bite-size pieces
2 stalks celery, thinly sliced
1 small jalapeno pepper, thinly sliced
1 small red bell pepper, thinly sliced
1 small yellow bell pepper, thinly sliced
1/4 cup cilantro leaf, plus extra for garnish
1/3 cup toasted pine nuts

Steps:

  • Whisk sugar, vinegar, mustard and ginger together. Whisk in oils, and season to taste with salt, pepper and more sugar and vinegar if needed. (Dressing should have a nice balance of sweet and tart.).
  • In a large bowl toss lettuce with a few tablespoons of dressing until lightly dressed. Arrange around sides of a large serving bowl or platter.
  • Toss chicken, celery, peppers and cilantro in a bowl with dressing until well coated. Arrange in center of serving bowl, and sprinkle with pine nuts and cilantro.

Nutrition Facts : Calories 239.7, Fat 24.3, SaturatedFat 2.9, Sodium 50.1, Carbohydrate 5.6, Fiber 1.6, Sugar 1.8, Protein 2.1

ROSELLA GINGER PECAN TORTE: WEDDING CAKE RECIPE



Rosella Ginger Pecan Torte: Wedding Cake Recipe image

There are many interchangeable parts to this wedding cake; fillings, dacquoise, cream, frostings all or some may be used to complete a variety of delicious cakes. The cake recipe can be frozen triple-wrapped for up to three months.

Provided by Food Network

Time P1DT4h

Yield 16 to 20 dessert servings, 38 wedding servings

Number Of Ingredients 48

2 large ripe Anjou pears, peeled
3 tablespoons granulated sugar
1 lemon, sliced
1 stick lemongrass, optional
3 tablespoons sugar
6 tablespoons (3 ounces) water
8 tablespoons (4 ounces) ginger wine (recommended: Stone's Ginger Wine)
1 3/4 cups all-purpose flour
1 1/2 tablespoons powdered ginger
1 tablespoon baking powder
1 teaspoon salt
1 cup (2 sticks) butter
1/2 cup oil
1 tablespoon vanilla (recommended: Nielsen-Massey)
2 cups sugar
1/2 cup granulated brown sugar
2 tablespoons pale treacle (recommended: Golden Syrup)
4 large eggs
2 cup pecans, finely chopped
1/4 cup fresh grated coconut (substitute desiccated or flaked)
1/2 cup small dice glace baby ginger (recommended: The Ginger People)
1/2 cup drained, crushed pineapple
Meringue Dacquoise, recipe follows
Ginger Marmalade, recipe follows
Mother's Washed Cream, recipe follows
Ginger Bittersweet Chocolate Ganache, recipe follows
White Chocolate Rolled Fondant, recipe follows
6 egg whites
2 cups sifted powdered sugar
1 1/2 teaspoons Madagascar bourbon vanilla (recommended: Nielsen Massey)
2 cups coarsely chopped toasted pecans
1 1/2 tablespoons sifted all-purpose flour
1 1/2 tablespoons sifted potato flour
1 1/2 teaspoons sifted good quality cocoa powder (recommended: Guittard)
1 (10-ounce) jar baby ginger marmalade (recommended: The Ginger People)
2 tablespoons butter
3 tablespoons water
2 tablespoons lemon juice
3 tablespoons ginger wine (recommended: Stone's Ginger Wine)
1/2 cup superfine sugar
1 cup (2 sticks) unsalted butter
2 tablespoons uncooked good-flavored honey
1 tablespoon Madagascar bourbon vanilla essence (recommended: Nielsen-Massey)
1 1/2 cups bittersweet chocolate
1 1/2 cups double cream
3/4 cup toasted pecans finely chopped
1/4 cup finely chopped glace baby ginger
3 tablespoons ginger wine (recommended: Stone's Ginger Wine)

Steps:

  • Steaming pears: In a medium saucepan add about 3 inches water, the sugar, cut lemon slices and the lemongrass (lemon serai). (The lemongrass is optional.) Bring the water to a boil. Fit a steamer basket over the boiling water, add the pears and steam until tender. Remove the pears, drain, and coarsely grate. Press out any excess liquid for one hour before using, or substitute very well-drained, grated canned pears. Set aside.
  • Ginger Syrup: Combine the sugar and water in a saucepan, simmer together until the sugar dissolves, cool completely, then add the ginger wine and set aside.
  • Preheat the oven to 350 degrees F. Grease and lightly flour 2 (10 by 2 inch) deep cake pans and line the base with parchment.
  • Sift together the flour, powdered ginger, baking powder, and salt in a large bowl and set aside.
  • Beat the butter, oil, vanilla, sugars, and treacle until light and fluffy. Add the eggs one at a time, beating well between each addition. Add the sifted dry ingredients alternately with the remaining ingredients in the order given. Mix 2 minutes on medium speed using a stand mixer.
  • Pour the batter into the pans that have been greased floured and parchment lined.
  • Bake 45 minutes in a 350 degree F oven, remove and cool for 20 minutes in the pan, then pour over the ginger syrup. Turn out onto a cooling rack when almost cold.
  • Assembly:
  • Level cakes if necessary. Secure the wax paper to the cake board with royal icing. Place the meringue dacquoise on wax paper. Smooth on a layer of washed cream, chocolate ganache, and the ginger marmalade to the meringue disk. Top with one of the cakes. Repeat the layers of washed cream, ganache, ginger marmalade, and the second meringue disk, top that with washed cream, ganache, and ginger marmalade, then add the second cake. Trim the meringue disks if necessary. Coat the entire cake with washed cream, then strained ginger marmalade. Cover tightly and securely with plastic wrap for 24 hours. Chill in the refrigerator. Remove the wrap and cover with white chocolate rolled fondant.
  • This cake can be made and assembled for decorating 5 days before a wedding; in fact the maturing process improves the combination of flavors.
  • Draw 2 (10-inch) circles on parchment, place on an oven tray.
  • Whip the egg whites until stiff but not dry. Add the sifted powdered sugar in three stages mixing well between each addition then add the vanilla. Fold. Add the nuts followed by the sifted dry ingredients with a light hand. Spoon into the circles, level and bake 350 degrees F for 20 minutes, or until a light golden brown.
  • Heat the first 4 ingredients gently in a double boiler. Puree in the food processor then strain. Add the ginger wine after completely cooling.
  • Whip the sugar, butter, honey, and vanilla until light and fluffy. Remove the bowl from mixer. Cover with chilled water swirl and squeeze through the fingers for a minute, drain the water thoroughly and re-beat until light and fluffy. Repeat six times until the mixture is pure white and the sugar is totally dissolved. This keeps very well covered in a cool place for a day or two without refrigeration. Store tightly covered in the refrigerator for up to a month.
  • Melt chocolate over hot, not boiling, water, add the cream, pecans, and ginger, last, after cooling add the ginger wine. Stir well and allow the mixture to thicken.
  • For every 2 pounds of either commercial or homemade rolled fondant melt either 2 cups of high ratio cocoa butter white chocolate or chocolate couverture (compound) and pour into the rested fondant then knead until thoroughly incorporated. If flaking occurs, microwave in 5-second increments until the fondant warms then any rough shards will disappear. Leave to rest overnight before using. This results in a wonderfully soft easy to manage rolled fondant. Warm in the microwave for a few seconds before kneading to use. If using couverture add 1/2 cup sifted Dutch-processed cocoa to the melted chocolate and knead well. Roll out on sifted cocoa.

BARBARA TROPP'S PECAN-GINGER TORTE



Barbara Tropp's Pecan-Ginger Torte image

Provided by Joan Nathan

Categories     dessert

Time 1h30m

Yield Two tortes

Number Of Ingredients 10

4 ounces pecans, plus 18 perfect pecan halves
6 large egg yolks
1 cup, minus 2 tablespoons, sugar
1 tablespoon fresh lemon juice
2 tablespoons fresh ginger juice squeezed from about 1/2 cup of very finely diced or food-processed pureed fresh ginger
Several twists white pepper (optional)
1/2 cup matzoh meal
6 large egg whites
1/2 teaspoon coarse kosher salt
1 1/2 to 2 tablespoons finely minced crystallized ginger or finely minced glaceed apricots or thin rings of candied kumquats

Steps:

  • Lightly grease two 8-to-9-inch springform pans or two 9-to-10-inch tart pans with removable bottoms. Line the bottoms with greased paper. Preheat the oven to 350 degrees.
  • Toast the four ounces of pecans for 15 minutes in the oven, rotating the tray once midway. Let cool.
  • Mince the pecans with a sharp knife or with an on-off food processor motion, until fine but dry.
  • Beat the egg yolks until light. Add the sugar gradually, until the yolks turn very creamy and form ribbons on the beater.
  • Add the lemon juice, ginger juice and pepper. Beat to mix.
  • Add the minced pecans and matzoh meal. Beat until blended.
  • In a large bowl, beat the egg whites until they are blended. Add salt and continue whipping until the egg white forms firm peaks but are not dry.
  • Lightly fold the egg whites into the nut mixture, until well blended.
  • Divide the mixture between the two prepared pans.
  • Sprinkle the crystallized ginger, glaceed apricots or kumquats evenly over the top. Space eight pecan halves around the edges of each tart, putting a ninth in the center.
  • Bake in the middle or the bottom third of the oven for 40 to 45 minutes, until a cake tester in the center of the cake comes out dry.
  • Let cool completely in pan. The cake tastes best baked a day in advance. Wrap air-tight overnight. Serve with a selection of seasonal berries. Or, if having a vegetarian seder, serve with Chantilly cream or Barbara Tropp's fresh ginger ice cream, the recipe for which is in ''The Modern Art of Chinese Cooking.''

Nutrition Facts : @context http, Calories 790, UnsaturatedFat 52 grams, Carbohydrate 33 grams, Fat 65 grams, Fiber 7 grams, Protein 27 grams, SaturatedFat 9 grams, Sodium 609 milligrams, Sugar 11 grams

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