Archive for January 2017

Something Good From Russia

January 23, 2017

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We’re all up in arms about Russia these days, and with good reason. However, when I recently posted a picture of this delicious cake on Facebook people were content to forget all about politics in the interest of pastry. I made it with homemade apricot preserves, which is why there are such large pieces visible, but Bonne Maman is a good substitute.  And as you can see, I don’t decorate with the chopped walnuts called for in the recipe, because I like the look without them.

I’ve had this recipe since Putin was in diapers. No, not really, only since 1991, when it appeared in Bon Appetit, but that sounds better than saying that I’ve had it since Putin was in the KGB. Every time I’ve made it people have been ready to forget all about the cold war and embrace our Slavic brothers and sisters. Maybe we should rename this World Peace Cake. Try it and see whether you don’t get a yearning to dust off your passport and visit its homeland.

RUSSIAN WALNUT TORTE WITH MOCHA CREAM

CAKE
2 cups toasted walnuts
2 tablespoons all purpose flour
7 large eggs — separated
1 cup sugar
3 tablespoons fresh lemon juice
1 teaspoon vanilla extract
1/2 cup fine dry breadcrumbs
1 teaspoon minced lemon peel
MOCHA CREAM
3 tablespoons water
2 tablespoons dark rum
1 teaspoon instant espresso powder or instant coffee
powder
1 ounce unsweetened chocolate — chopped
1 1/2 cups chilled whipping cream
2/3 cup powdered sugar — sifted
2/3 cup apricot jam
Chopped walnuts
FOR CAKE: Preheat oven to 350 degrees. Butter two 9-inch-diameter
pans with 2-inch-high sides. Line bottoms with parchment. Dust
pans with flour. Finely grind toasted walnuts with 2 tablespoons
flour in processor. Using electric mixer, beat egg yolks and 1/2 cup
sugar in large bowl until pale yellow and tripled in volume, about 5
minutes. Mix in fresh lemon juice and vanilla extract. Gently fold in
nut mixture, breadcrumbs and minced lemon peel.

Using electric mixer fitted with clean dry beaters, beat whites in
another large bowl to soft peaks. Gradually add remaining 1/2 cup
sugar and beat until stiff but not dry. Gently fold whites into yolk
mixture in 2 batches. Divide batter between prepared pans. Bake
until tester inserted into centers comes out clan, about 45 minutes.
Transfer cakes to racks and cool completely. (Cakes will shrink
slightly as they cool). (Can be prepared 1 day ahead. Cover cakes and
let stand at room temperature.)

FOR MOCHA CREAM: Combine 3 tablespoons water, rum and
espresso powder in heavy small saucepan over low heat. Stir until
espresso powder dissolves. Add chopped chocolate and stir until
melted and smooth. Cool.

Whip cream in bowl to soft peaks. Gradually add sugar and beat to
medium-stiff peaks. Add chocolate mixture to whipped cream and
fold together.

Place 1 cake on platter. Spread half of jam over. Spread 3/4 cup
mocha cream over. Top with second cake. Spread remaining jam
atop cake. Spoon 3/4 cup mocha cream into pastry bag fitted with
medium star ti. Spread remaining mocha cream over sides (not
top) of cake. Pipe mocha cream decoratively around edge of cake.
Sprinkle with walnuts. Cover with cake dome and chill at least 30
minutes and up to 4 hours.

 

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The Thousand Days

January 14, 2017

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This has been a rough week. Unrelenting snow and ice, temperatures well below freezing night and day, back in school after many months, and I have been off kilter the whole time. Bothered by everything, pleased by nothing. Too much so to be explained by mere weather, mere homework. Finally, though, just before falling asleep, it came to me. This has been the week of the thousand days, the thousand nights.

A thousand days since Shel died. A thousand days of making my way through life alone, hands outstretched, groping in the dark. A thousand days of picking myself up off the floor and telling myself to get back in the game. A thousand mornings of going out into the world trying to be a good, brave girl. A thousand afternoons of coming home to an ever-empty house.

A thousand days of putting air in my own tires, of trying to figure out how to put things together, and take things apart. A thousand days of talking to myself, singing to myself, cooking for myself. Trying to encourage myself, appreciate myself, dress for myself, tuck myself in and wish myself a good night. A thousand nights of sleeping alone.

A thousand days of wiping my own tears, celebrating my own triumphs. Going to the doctor by myself, going to the hardware store by myself, going to England, France, and Canada by myself, moving to a new town, watching our world spin and wobble, forgetting to mark the days as they come and go. Being hot by myself, cold by myself, happy and unhappy and everything else by myself. Getting older, by myself.

I never would have believed I’d get this far away from him. A thousand days. A thousand nights.