Helens Swiss Torta Recipes

HELENS SWISS TORTA

Steps:

• Preheat oven 325 degrees.
• Cut up bread into cubes.
• Soak bread in milk.
• Add all ingredients, to bread and milk, mix well.
• Butter glass pan (9 x 14).
• Pour into pan.
• Bake about 1 hour- Puffs up when done.

BASIL AND CHEESE TORTA

Steps:

• With electric mixer, beat cream cheese and butter until smooth, scraping sides of bowl as needed.
• Set aside.
• Prepare Pesto: In a blender or food processor, whirl to a paste the basil, parmesan or romano cheese, and olive oil.
• Stir in pine nuts.
• Set aside.
• Cut cheesecloth squares about 10-12" square to line custard cups (It needs to be able to cover the bottom, go up the sides and still have some to fold over the top of the torta).
• If you use the really loose weave stuff (standard grocery store cheesecloth), you'll need two pieces per custard cup.
• Moisten the cheesecloth with water, wring dry and lay two sheets out flat on top of each other.
• Smoothly line your custard cups with the cheesecloth (this can be a bit tricky, but it doesn't have to be perfectly smooth).
• With your fingers or a flexible rubber spatula, spread a thin layer (about 1/2 inch) of the cheese mixture in a lined custard cup.
• Cover with 1/4-/12 inch pesto.
• Put another layer of cheese.
• If you can, do another layer of pesto and cheese, so you end up with 3 cheese layers and 2 pesto layers.
• Two layers of cheese and one of pesto works if that's the way it comes out.
• Fold the ends of the cheesecloth neatly over the top of the torta and press down lightly with fingers.
• Repeat with remaining cheese and pesto.
• I get 5 large custard cups or 6 small cups plus one large cup from this quantity of ingredients.
• Chill until tortas are firm when pressed (at least 2 hrs, I usually just let them go overnight).
• Remove from custard cups by gently pulling on the cheesecloth around the edges.
• Remove the cheesecloth and wrap the torta tightly in two layers of saran wrap.
• Seal in sandwich size ziplock freezer bags and place in freezer.
• To serve: Remove from freezer and thaw (overnight in frig works well).
• Bring to near room temp and srve with sliced baguettes and crisp raw vegetables.
• Variation: For a large party, do one massive torta in a charlotte mold, loaf pan or a clean clay flowerpot.
• You'll end up with 7-8 layers of each filling in this one.
• I wouldn't freeze this size, but it will keep in the frig for up to 5 days.

TUSCAN CHICKEN TORTA

Steps:

• Preheat oven to 375 degrees. In medium bowl combine baking mix, beans, and dressing. Using an ungreased 9x3 springform pan, spread combined mixture in bottom and 2 inches up the sides.
• Starting with chicken, layer the spinach and cheese over the crust. Mix eggs and milk, pour over cheese. Sprinkle almonds over top.
• Bake for 50 to 55 minutes or until golden brown and a knife inserted in the center comes out clean. Allow 10 minutes to stand and than loosen sides of torta from pan. Remove springform pan sides, slice, and serve.

TORTA BAROZZI

Steps:

• Making Almond Powder: Combine the almonds, the 2-1/2 tablespoons confectioner's sugar and the 1/4 cup cocoa in a food processor fitted with the steel blade. Process until the almonds are a fine powder.
• Blending the Batter: Butter the bottom and sides of an 8-inch springform pan with the 1 tablespoon of butter. Cut a circle of parchment paper to cover the bottom of the pan. Butter the paper with 1/2 tablespoon butter and line the pan with it, butter side up. Use the 3 to 4 tablespoons flour to coat the entire interior of the springform, shaking out any excess. Preheat the oven to 375 F, and set a rack in the center of the oven. Using an electric mixer fitted with the paddle attachment or a hand-held electric mixer, beat the butter and sugar at medium speed 8 to 10 minutes, or until almost white and very fluffy. Scrape down the sides of the bowl several times during beating. Beating the butter and sugar to absolute airiness ensures the torta's fine grain and melting lightness. Still at medium speed, beat in the peanut butter. Then beat in the egg yolks, two at a time, until smooth. Reduce the speed to medium-low, and beat in the melted chocolates, the dissolved coffee, and the rum and vanilla. Then use a big spatula to fold in the almond powder by hand, keeping the batter light.
• Whip the egg white to stiff peaks. Lighten the chocolate batter by folding a quarter of the whites into it. Then fold in the rest, keeping the mixture light but without leaving any streaks of white.
• Baking: Turn the batter into the baking pan, gently smoothing the top. Bake 15 minutes. Then reduce the oven heat to 325 F and bake another 15 to 20 minutes, or until a tester inserted in the center of the cake comes out with a few streaks of thick batter. The cake will have puffed about two thirds of the way up the sides of the pan. Cool the cake 10 minutes in the pan set on a rack. The cake will settle slightly but will remain level. Spread a kitchen towel on a large plate, and turn the cake out onto it. Peel off the parchment paper and cool the cake completely. Then place a round cake plate on top of the cake and hold the two plates together as you flip them over so the torta is right side up on the cake plate.
• Serving: Torta Barozzi is moist and fudgy. Just before serving, sift the tablespoon of cocoa over the cake. Then top it with a sifting of the confectioner's sugar. (Or for a whimsical decoration, cut a large stencil of the letter "B" out of stiff paper or cardboard. Set it in the center of the cake before dusting the entire top with the confectioner's sugar. Carefully lift off the stencil once the sugar has settled.) Serve the Barozzi at room temperature, slicing it in small wedges.
• Wine Suggestion: In Vignola, homemade walnut liqueur (Nocino) is sipped with the Barozzi. Here, the black muscat-based Elysium dessert wine from California does well with the cake's intense chocolate.

SWISS TORTA

Steps:

• Warm milk. Add sugar, salt and bread.
• When this mixture is cool enough, add slightly beaten eggs, melted butter, ground chocolate, lemon rind, raisin and citron; mix thoroughly.
• Pour into 9 x 8-inch greased pan. Bake in 325 degrees oven for 1 1/2 hours.
• (When cool, sprinkle red or green sugar or cake decorations for a holiday treat.)

PESTO BRIE TORTA

Steps:

• Combine cream cheese and pesto until well blended.
• Using a sharp knife split brie wheel in half horizontally. Place one half cut side up on round serving plate. Spread with cream cheese mixture pressing down firmly. Top with second half cut side down. Cover tightly with plastic wrap and refrigerate at least three hours.
• To serve let torta come back to room temperature and garnish with basil leaves. Cut wedge to show layers.

BAJA SHRIMP TORTA

Steps:

• Directly over the flame of a gas burner, or in a cast iron pan set over high heat, char the poblano until the skin is completely blistered. Place pepper in a zip top bag and allow to steam for 5-10 minutes. Meanwhile, in a small bowl stir together crema, lime zest, and salt. Once pepper has steamed, remove skin and seeds and finely chop. Stir into crema mixture and set aside.
• In a small airtight container, stir together spices. Place shrimp in a large bowl. Toss with 2 T. spice rub and set shrimp aside to marinate 10-15 minutes. Store remaining spice rub for another use.
• Meanwhile, in a large bowl whisk together lime juice and olive oil. Add cabbage, cilantro leaves, and scallions to the bowl and toss to thoroughly combine. Season with salt to taste and set aside.
• Heat a grill pan over high heat. Lightly brush with oil and grill shrimp, turning once, about 2 minutes per side. Toast buns alongside shrimp, about 1 minute, until desired color is achieved.
• To serve, spread poblano crema on top and bottom of buns. Divide shrimp among sandwiches and top with cabbage slaw and cilantro leaves.