MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Special Occasion Milan Torte
Categories: Pork, Poultry, Vegetables, Cheese, Pastry
Yield: 6 Servings

1 lb Fresh spinach
1 lg Red bell pepper; chopped
3 cl Garlic; minced
1 tb Olive oil
1/4 ts Ground nutmeg
1/8 ts Salt
pn Black pepper
15 oz Container ricotta cheese
6 lg Eggs; beaten
1 3/4 c Emmenthal Swiss cheese;
- shredded
1/2 ts Salt
1/4 ts White pepper
1 lb Pkg frozen puff pastry;
- thawed
1 Egg white; lightly beaten
3/4 lb Smoked ham; thin sliced
3/4 lb Smoked turkey; thin sliced

Preheat oven to 375ºF/190ºC.

Remove stems from spinach. Wash thoroughly, drain and
chop coarsely. Set aside.

Over medium heat, sauté red pepper and garlic in oil
until softened, about 3 minutes.

Add spinach, nutmeg, 1/8 teaspoon salt and a pinch of
black pepper to pan. Cover and cook until spinach is
wilted, about 3 minutes.

Drain and press between white paper towels to remove
excess moisture.

Combine ricotta, eggs, cheese, 1/2 teaspoon salt and
white pepper in a medium bowl.

Oil an 8" springform pan and line with 1 sheet of puff
pastry, leaving a 1/2" overhang. Brush inside of pastry
with egg white.

LAYER FILLING: One third meats, half spinach and peppers,
half the cheese mixture.

REPEAT: Top with remaining meats.

Roll out remaining dough into a 9" circle. Cut steam vent
in center. Brush with egg whites.

Place brushed side down over filling. Seal edge, crimping
like a pie crust.

Place torte on baking sheet. Bake in oven 90 minutes.

Cool in pan. Remove springform sides.

Serve at room temperature.

Serves 6

Recipe from: http://www.recipelink.com

Uncle Dirty Dave's Archives

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MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Sebastian's Chocolate Raspberry Mousse Cake Torte
Categories: Cakes, Desserts, Fruits, Booze
Yield: 9 servings

MMMMM----------------------------CAKE---------------------------------
1 c Cocoa powder
2 3/4 c Flour
2 1/4 c Sugar
1 ts Baking powder
1/4 ts Baking soda
1 c Oil
3 lg Eggs
2 c Hot coffee or water

MMMMM-------------------TART RASPBERRY MOUSSE------------------------
1 1/2 c Raspberry jam
1 1/2 c Heavy cream
4 Sheets gelatin

MMMMM--------------------DRUNKEN RASPBERRIES-------------------------
1 pt Raspberries
1/4 c Sugar
2 tb Chambord

MMMMM--------------------RASPBERRY GARNISHES-------------------------
1 pt Raspberries
8 oz White chocolate

DEVIL'S FOOD CAKE: Set oven @ 350°F/175°C.

Using a stand mixer or a bowl and whisk, mix all the
dry ingredients and oil together. Add eggs one at a
time. Add hot coffee or water in 3 stages, mixing well
each time, making sure to scrape down the sides of the
bowl with a spatula. Pour batter onto a greased sheet
pan, spreading evenly. Bake at for 12 minutes.

TART RASPBERRY MOUSSE: Bloom gelatin, and set aside.
Heat raspberry jam in a small sauce pan. Add the gelatin
to the heated jam. Cool on ice. Whip cream and fold into
chilled raspberry jam mixture.

DRUNKEN RASPBERRIES: Place cleaned raspberries in a
bowl. Toss raspberries with sugar until well coated.
After 5-10 minutes, pour Chambord over raspberries.
Cover bowl loosely and allow to sit at room temperature,
stirring occasionally.

RASPBERRY GARNISHES: Melt tempered or Baker's Dipping
Chocolate and put into a pastry piping bag. Pipe into
the raspberries and chill.

ASSEMBLY: Use 3" ring molds to cut out 20 pieces of
cake. Place 4 drunken raspberries around the edges of
the ring mold, and on top of the cake. Pipe or pour
raspberry mousse into the mold to the top.

Gently tap the side of the mold with the handle of a
wooden spoon to settle the mousse.

Freeze the cakes for 20 minutes or until set. Unmold and
garnish with chocolate filled raspberries.

This delicious recipe comes from Boston based Sebastian's.

RECIPE FROM: https://www.cooks.com

Uncle Dirty Dave's Archives

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