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Famous Recipes

Vine Ripened Tomato Salad
Serves 4 as a first course

1 large, ripe tomato (yellow, orange, red or heirloom)
8 ounces Maytag Blue Cheese
Three Vinegar vinaigrette
Fresh Basil leaves

For the: Balsamic Vinaigrette
1/3 cup sherry vinegar
1/3 cup balsamic vinegar
1/3 cup red wine vinegar1 tablespoon Dijon mustard
1 tablespoon sugar
1 tablespoon chopped shallots
? tablespoon garlic
1 tablespoon chopped fresh parsley
1 tablespoon chopped sage
1 tablespoon chopped thyme
2 cups olive oil

Mix all ingredients together.

To assemble the salad:
Slice tomato into 4 slices. Arrange each slice on a plate, drizzle
with the vinaigrette. Crumble 2 ounces of the blue cheese onto each
serving and garnish with fresh basil leaves.

Vine Ripened Tomato Le Caprese Salad

1 beefsteak tomato
3 oz fresh "buffalo" mozzarella
5 leaves fresh basil
Pinch of coarsely ground black pepper
1/4 tsp white wine vinegar
1 tsp extra virgin olive oil

Slice the tomato to about 1/4 inch thickness and arrange on plate.
Slice the mozzarella about the same width and layer it between the
tomatoes. Arrange the basil between the layers of cheese and tomato.
Season with pepper. Drizzle with olive oil and vinegar. Serves 1.



Authentic Black Forest Cake

Ingredients:
For The Cake:
6 ounces bittersweet chocolate, cut into bits
6 tablespoons (3/4 stick/3 oz/85g) unsalted butter
1 teaspoon vanilla extract
l/3 cup water
6 large eggs, at room temperature
1 cup granulated sugar
1 cup cake flour
1/2 teaspoon salt

For The Filling:
2 pounds canned sour cherries, drained, reserving the juice
l/3 cup granulated sugar
5 teaspoons cornstarch
2 tablespoons Kirsch (cherry liqueur or brandy)

For The Syrup:
1/2 cup granulated sugar
1/2 water
l/4 cup Kirsch (cherry liqueur or brandy)

For The Chocolate Whipped Cream Topping:
l envelope of unflavored gelatin
3 tablespoons Kirsch (cherry liqueur or brandy)
3 cups well-chilled heavy cream
3/4 cup unsweetened cocoa powder
1/3 cup sifted confectioners' sugar
l teaspoon vanilla extract

For Garnish:
1-1/2 cups chocolate shavings or chocolate curls
Glaceed or Maraschino cherries

Instructions:
To Make the Cake:
Preheat oven to 350 degrees F (180 C). Butter three 7-inch cake
pans, line them with wax paper and butter and flour the paper. In
the top of a double boiler set over simmering water melt the
chocolate with the butter, vanilla and water, stirring until smooth.
Remove the pan from heat. Into a bowl sift together the flour and
salt. In a bowl with an electric mixer beat the eggs with the sugar
for 5 to 10 minutes, or until batter ribbons when beaters are
lifted. Fold flour mixture into egg mixture until just combined and
fold in chocolate mixture gently but thoroughly.

Pour batter into pans, smoothing the tops, and bake for 10 to 15
minutes, or until cake tester inserted in center comes out clean.
Let cool in pans 5 minutes. Run knife around edge of pans and invert
onto racks to cool completely.

To Make the Filling:
In a saucepan combine reserved cherry juice, sugar and cornstarch.
Bring mixture to a boil over moderate heat, stirring, and simmer,
stirring, for 1 to 2 minutes, or until thickened. Stir in cherries
and kirsch, transfer to a bowl and let cool. Filling may be made 1
day in advance and kept covered and chilled.

To Make the Syrup:
In a saucepan combine the sugar and water, bring to a simmer,
stirring, and simmer until sugar is dissolved. Remove pan from heat
and stir in Kirsch. Let cool.

To Make the Whipped Cream Topping:
In small saucepan combin fitted with a large star
tip, pipe rosettes decoratively around top and bottom edge of cake
and top the rosettes (on top edges of cake) with glaceed cherries.
Sprinkle top of cake with remaining chocolate shavings and let cake
stand, covered and chilled, for at least 3 hours and up to 8 hours.
Store cake in refrigerator.

Makes 8 to 10 servings.


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