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Hall of Fame Desserts?

Wow, looks incredible - thank you so much for transcribing!

Jul 15, 2008 in Home Cooking

Hall of Fame Desserts?

Wow, that list is still fantastic! Do you have recipes or links for the Charlotte Russe / Dobostorte / Floating Island / Sachertorte that you'd be willing to share?

Jul 14, 2008 in Home Cooking

Hall of Fame Desserts?

Thanks, m.
Here is the one that Kirkie found online, I think. Does this look right?

Tropical "Trifle" of Mango, Banana , and Almonds



¾ cup cake flour
1 tsp. baking powder
6 large eggs, room temperature
½ cup plus 2 tbs. sugar
1 tsp. vanilla extract

4 large (2 ¼ lbs.) mangoes
1/3-2/3 cups sugar
2 tbs. fresh lime juice
½ tsp. pure almond extract
1 ripe, firm banana

1/3 cup sugar
1/3 cup Grand Marnier
4 oz. cream cheese
4 tbs. fresh lime juice
1/3 cup granulated sugar
½ pint heavy whipping cream
Almonds, toasted for garnish

For the Cake, pre-heat oven to 350º F. Lightly grease a 17 x 11-inch jellyroll pan, then line with parchment. Grease and flour parchment. Sift together the flour and baking powder. Separate eggs. In the bowl of an electric mixer, place the 6 yolks. In another bowl, place 4 of the whites. To the yolks, add ½ cup sugar, vanilla, and 3 tablespoons hot water. Beat at medium-high speed for a full 5 minutes until light in color and texture. Using a spatula, gently fold flour into mixture in 2 additions. Immediately beat the whites in another bowl at medium speed until they hold soft peaks. Add one tablespoon of the remaining sugar and beat for 2 minutes or so until the whites hold firm (but not stiff) peaks. They will be shiny. Fold whites into the batter in 3 additions. Gently spread the batter in an even layer onto the prepared pan. Bake until nicely browned and springy to the touch, about 15 minutes. Cool 10 minutes on cooling rack, then turn out onto rack and carefully peel off paper. Cool completely.

For the Fruit, peel mangoes, cut flesh from pit and chop into 1-inch pieces. Scoop into a bowl and mash with fork. Add 1/3 cup of the sugar. Mix well and let stand for 30 minutes until some of the juice is drawn out of the fruit. Strain liquid into medium saucepan and simmer over medium heat until reduced to ½ cup. Stir in mango and simmer 5 minutes or longer, stirring often. Remove from heat and stir in lime juice and almond extract and enough remaining sugar to sweeten nicely. Peel banana.

For the Syrup, combine 2/3 cup water and the sugar in a small saucepan. Bring to a boil to dissolve sugar. Cool slightly then stir in Grand Marnier.

For the Cream, beat cream cheese, lime juice, and sugar at medium speed with a mixer until light and creamy. In a separate bowl, whip cream until soft peaks form. Fold whipped cream into cream cheese in 2 additions, incorporating well.

To serve, if using individual glasses (such as large martini), cut small portions of cake to fit, starting at bottom. If glasses aren't available, cut cake into 2 (8-inch) circles. Place one circle in a shallow serving dish 10-12 inches in diameter. Brush with syrup. Spread ½ the cream and ½ the fruit mixture and cover the other cake circle. Brush with syrup and spread top with cream and fruit, smoothing top. Refrigerate at least 1 hour and top with almonds. Cut into wedges. Garnish with shavings of lime zest on plate. If assembling in individual glasses, assemble the same way. You can also stir fruit into the cream for variety. Banana (thinly sliced) can be layered anywhere within trifle.

Jul 11, 2008 in Home Cooking

Hall of Fame Desserts?

I was actually looking for the Mango Trifle recipe, but this looks great as well! Thanks

Jul 08, 2008 in Home Cooking

4th of July, What are you planning?

Deviled eggs (from Ana Sortun's Spice)
Mario Batali's charred sweet corn fregola
Tomato & melon salad with ricotta & fresh herbs
Marinated skirt steak, on the grill OR za'atar chicken
Blueberry pie

Jul 02, 2008 in Home Cooking

Hall of Fame Desserts?

I just made another dessert last night that I'll add to the list: Suzanne Goin's Tarte au Fromage with Lemon Cream and Blueberry Compote.

Still trying to choose the right dessert for the Fourth...

Jul 02, 2008 in Home Cooking

Hall of Fame Desserts?

Sure! It's from Lee Bailey's Country Desserts:

I replace the margarine with butter.

2 cups sifted all-purpose flour
5 tablespoons plus 1 teaspoon corn starch
2 teaspoons baking powder
¾ teaspoon salt
6 tablespoons margarine, softened
6 tablespoons butter, softened
1¼ cup plus 2 tablespoons sugar
¾ cup milk
1½ teaspoons vanilla
9 large egg whites, stiffly beaten

For the cream filling:
2 cups heavy cream
½ cup sugar
1½ teaspoon vanilla
1-2 tablespoons bourbon (optional)

For the peaches:
5-6 large peaches
Juice of ½ lemon
1½ teaspoon vanilla

1. for the cream filling, combine cream, sugar, and vanilla. Cover /chill, at least 2 hr.

2. preheat oven to 350. grease three 8-inch round pans; line bottoms with wax paper. grease the paper.

3. sift together flour, corn starch, salt, and baking powder.

4. cream together sugar, margarine, and butter. add the dry mixture in four parts, alternating with milk and ending with flour. add vanilla.

5. fold in egg whites. (don't overmix)

6. divide the batter btw. cake pans and bake on middle rack for 20 to 25 minutes, or until cake tester comes out clean. let cakes cool in pans for 10 minutes, then invert onto cooling racks and cool completely.

7. dip peaches in hot water for about 10 seconds, then run cold water over them. remove skins and cut each into about a dozen slices. toss slices with lemon juice and sugar.

8. whip the chilled cream filling until stiff; add vanilla.

9. the peaches will have given off some of their juices; pour some of it over the bottom cake layer, a little at a time to give it a chance to soak in. place a third of the peach slices on this layer and cover with whipped cream. repeat with the remaining layers. keep refrigerated, loosely covered, until ready to serve.

Jul 01, 2008 in Home Cooking

Hall of Fame Desserts?

I'm putting together a collection of favorite recipes for my friend's wedding. Does anyone have any all-time favorite desserts to recommend?

Some of my favorites, to be made over and over again:

Dorie's Creamy Lemon Tart
Amanda Hesser's Almond Cake
Claudia Roden's Orange Almond Cake
Lee Bailey's Peach Cake (my ideal summer dessert)
World Peace Cookies
Pichet Ong's Kabocha Squash Pie (that pie crust is amazing)
Gordon Hamersley's Pear and Apple Crumble
Bon Appetit's Chocolate Stout Cake


Jul 01, 2008 in Home Cooking

Best Chowhound recipes of all time?

I'm new to the home cooking board, and just wondering if people have favorite recipes that they've collected here over the years (a la Galley Girl's Pear Cake, which I tried last night)...

Thank you!

May 15, 2008 in Home Cooking

Providence, RI - one night only

I'm coming in from New York next Friday for dinner.

I've been to Al Forno, but would love to experience other Providence highlights.
Can anyone recommend a restaurant?


Thanksgiving-- Cafe at Country or Prune? Please help!

I've made reservations at both Cafe at Country and Prune for Thursday. Both have prix fixe meals for around $65, and the menus look great, but I cant decide! Any advice to tip the balance would be much appreciated. Thank you!

Nov 21, 2006 in Manhattan

Most innovative cuisine? -- not WD-50

i've been to WD-50 a couple of times, but i am looking for other options. any recommendations for the most innovative/experimental cuisine in nyc?

thank you!

Oct 17, 2006 in Manhattan

Tasting Room on Elizabeth St.?

Has anyone been to the new Tasting Room on Elizabeth Street? I was thinking of trying it out tonight and would love to hear any early reviews...


Aug 07, 2006 in Manhattan

Savoy -- Summer Clam Bake

I was walking by Savoy this weekend and saw that they had a special fixed-price clam bake menu for $40. Has anyone tried this? Or are there any other recent thoughts on the restaurant?

Jul 31, 2006 in Manhattan