Barbara Tropps Pecan Ginger Torte Recipes

CRANBERRY-GINGER LINZER TORTE COOKIES

Steps:

• Combine cranberries, sugar, orange zest, orange juice, water, ginger, and salt for filling in a medium saucepan over medium-high heat, stirring to dissolve sugar. Lower heat and simmer, stirring frequently, until cranberries burst. Continue cooking, mashing fruit a bit with the back of a spoon, until thick as jam, about 30 minutes. Remove from heat to cool completely. Can be stored in an airtight container in the refrigerator for up to one week.
• Sift flour, ginger, cinnamon, and salt for cookies together in a medium bowl. Set aside.
• Mix butter and white sugar together in the bowl of an electric mixer fitted with a paddle attachment until just combined. Add the vanilla. Gradually add in flour mixture on low speed just until the dough starts to come together. Dump onto a piece of plastic wrap and flatten into a disk. Wrap and chill for 30 minutes.
• Roll the dough ¼-inch thick and cut into 2-inch rounds with a plain or fluted cutter. With 1/2 of the rounds, cut a hole from the middle of each round into a desired shape. Place all cookies on a parchment-lined baking sheet and chill for 15 minutes.
• While cookies chill, preheat the oven to 350 degrees F (175 degrees C).
• Bake in the preheated oven until the edges just begin to brown or the cookies are crisp, 20 to 25 minutes. Remove from the oven; let cookies cool for 1 minute on the pan, then remove to a wire rack and allow to cool completely, 15 to 20 minutes.
• When the cookies have cooled, place 1 teaspoon of filling on the flat side of each whole cookie, spreading it out to the edges with the back of the spoon. Dust the top of the cut-out cookies with confectioners' sugar. Place the sugared tops on the filled bottoms.

ROSELLA GINGER PECAN TORTE: WEDDING CAKE RECIPE

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.

MAPLE-PECAN TORTE (WITH BOURBON)

Steps:

• heat oven to 350°F.
• Spread chopped pecans on large baking sheet.
• Toast in oven, stirring occasionally, until lightly browned, about 10 minutes.
• Remove nuts from oven; set aside to cool.
• Maintain oven at 350°F.
• Lightly butter and flour 2 straight-sided 10 inch round cake pans.
• Line bottoms with ungreased kitchen parchment or waxed paper.
• On medium speed, beat 1 cup butter in large bowl until fluffy.
• Gradually beat in 1 cup sugar.
• Continue to beat until very fluffy.
• Increase speed to high.
• Pour in 1 cup of the maple syrup in thin stream, beating all the while.
• Beat egg yolks into the butter mixture, one at a time, beating and scraping sides of bowl with rubber spatula after each addition.
• Beat in orange zest, maple flavoring and vanilla.
• Sift cake flour, baking powder and soda onto waxed paper or bowl.
• Sift together one more time; set aside.
• Beat egg whites and salt in large grease-free bowl with clean beaters on medium speed until soft peaks form.
• Increase speed to high and beat until stiff but not dry.
• Beginning and ending with the flour mixture, fold it and egg whites alternately in butter mixture, sifting the flour over the butter mixture, about 1/2 cup at a time and then folding it into mixture.
• The flour will take 5 additions.
• The egg whites 4 additions.
• Fold gently--Do not over mix.
• Pour batter in prepared cake pans and smooth surface with gently with rubber spatula.
• Bake in center of oven 25 to 30 minutes or until inserted wooden pick comes out clean.
• Remove pans from oven. Let layers cool in pans on wire rack 8 minutes.
• Unmold layers onto wire racks, let cool completley.
• Place layers in plastic wrap on baking sheets in freezer until semi frozen, about 45 minutes.
• While cake is in freezer make Maple Buttercream:.
• Combine remaining 1/4 cup sugar and 1/4 cup maple sugar in a heavy saucepan.
• Add orange slice and bourbon.
• Heat, stirring constantly over medium-high heat to boiling.
• Boil gently 1 minute.
• Remove from heat. Discard orange slice.
• You should have about 1/3 cup of syrup.
• Trim brown crusts from top and bottom of each semi-frozen cake layer; discard trimmings.
• Cut each layer horizontally in half with long serrated knife.
• Brush sides of layers with syrup.
• Sprinkle remaining syrup over surface of each layer.
• Place one layer, syrup side up on plate.
• Spread with Buttercream.
• Stack second layer on top with syrup side up.
• Spread with Buttercream.
• Repeat with next 2 layers--do not put Buttercream on top of last layer.
• Place a baking sheet on top of cake.
• Place a one 1-pound weight (can of fruit or a bag of rice) on top of baking sheet.
• Refrigerate 15 minutes to compress layers.
• Remove cake from refrigerator. Remove weight. Remove baking sheet.
• Spread remaining Buttercream over top and sides of cake.
• Press toasted pecans evenly over sides of cake.
• Refrigerate at least 1 hour before serving.
• Maple Buttercream:.
• Beat butter in large bowl until fluffy; reserve.
• Heat maple syrup in heavy medium saucepan over medium heat to boiling.
• Cook without stirring until syrup reaches firm ball stage or candy thermometer reaches 244°F (31 to 32 minutes), watching to see syrup doesn't boil over.
• You should have about 1 cup.
• When syrup reaches soft ball stage (238 degrees to 240 degrees or 22 minutes), begin beating egg whites with salt in large grease-free bowl with clean beaters on medium speed until stiff but not dry (7 to 8 minutes.
• Continue to beat.
• Add hot syrup in thin streams, scraping down sides of bowl with rubber spatula once or twice.
• Continue to beat mixture until it has reached room temperature and no longer feels warm (10 to 15 minutes).
• Increase speed to high.
• Beat in one fourth of the reserved butter about 1 tablespoon at a time.
• Then beat in remaining butter by tablespoons.
• Scrape down sides.
• Beat in bourbon and vanilla.

BARBARA TROPP'S CHINESE CHICKEN SALAD

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.

BARBARA TROPP'S PECAN-GINGER TORTE

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.''