Hoppin John Huguenot Torte Food

HOPPIN JOHN

Steps:

• Heat a medium heavy-bottomed saucepot or Dutch oven over medium-high heat. Add the black-eyed peas and cover with cold water by 1 inch (should be about 6 cups water). Add the smoked turkey and a pinch of salt and bring to a boil. Reduce to a simmer and cook over medium heat, covered, until tender, about 2 hours, then turn off the heat.
• Melt the butter and oil in a large saucepot over medium-high heat. Add the onions and peppers. Season with salt and pepper and cook just until slightly softened, about 5 minutes. Add the garlic and cook 1 minute more. Add the rice to the pot and stir until toasted, about 5 minutes.
• Add 3 cups water and 1 cup of the cooking liquid from the peas. Bring to a boil, then cover and cook over medium-low heat until the rice is tender and cooked through, 15 to 20 minutes. Fluff the rice with a fork and gently stir in 2 cups of the cooked peas (save the remainder for another use). Cover and cook for 10 minutes more. Transfer to a serving bowl and top with the sliced scallions before serving.

HOPPIN' JOHN

Steps:

• Thinly slice 3 scallions. Heat 2 tablespoons butter in a large skillet; add the scallion whites, 2 ounces diced smoked ham, 1 diced celery stalk, 1/2 diced green bell pepper, and salt; cook, stirring, 6 minutes. Add 2 minced garlic cloves and a pinch of cayenne; cook 1 minute. Add 10 ounces thawed frozen black-eyed peas and 1 cup chicken broth; simmer 8 minutes. Stir in the scallion greens. Serve over rice if using.

HOPPIN' JOHN

Steps:

• Heat oil in a large soup pot, add the ham hock and sear on all sides for 4 minutes. Add the onion, celery, green pepper, and garlic, cook for 4 minutes. Add the black-eyed peas, stock, bay leaves, thyme, and seasonings. Bring to a boil, reduce the heat and simmer for 40 minutes, or until the peas are creamy and tender, stir occasionally. If the liquid evaporates, add more water or stock. Adjust seasonings, and garnish with green onions. Serve over rice.

DOBOS TORTE

Steps:

• Preheat oven to 350 degrees F. Beat the egg yolks and sugar until pale and creamy. Mix in the orange zest. Sift together both flours to aerate well and add to the yolk mixture. Beat the egg whites in a separate bowl until they are firm and well peaked. Fold the whipped egg whites into the yolk mixture lightly and quickly. This quantity yields 6 layers.
• Spread a thin coating of mixture in the bottom of a greased and floured 9 1/2-inch spring-form pan and smooth carefully. Bake immediately for about 5 to 8 minutes. Bake 2 layers at a time if you have the pans. When the cakes are lightly browned, turn into a rack and continue with the other layers.
• As soon as the filling is finished, set aside the best looking cake layer for the top, and sandwich the rest together with the chocolate buttercream, spreading it over the top and sides. Brush any loose crumbs off the reserved top layer and lay it on a large sheet of waxed paper.
• Chocolate Buttercream: With an electric mixer, beat the shortening and butter together until blended. Turn the mixer down to the lowest setting and gradually add the confectioners' sugar and the sifted cocoa powder. Turn the mixer back up and beat at high speed until light and fluffy, about 2 minutes. Gradually beat in the vanilla and corn syrup until incorporated. Add the cream and refrigerate.
• Caramel Glaze: Add water, sugar and butter to a saucepan over a high flame. Bring to a boil and cook until golden amber.
• Quickly pour the caramel straight over the reserved top layer and smooth it out using a clean and dry long offset spatula. Using a lightly buttered long knife, immediately score the top of the caramel layer into 10 sections, cutting through the caramel glaze, but not through the cake. Leave to cool. Lay the caramel layer on top of the filled cake layers. Do not refrigerate. Store at room temperature.

HUGUENOT TORTE

Steps:

• Preheat the oven to 325 degrees.
• Beat the eggs and salt with a rotary beater until light and fluffy. Gradually beat in the sugar.
• Fold in the apples and pecans with a whisk. Add the vanilla, flour and baking powder. Pour into a well-greased baking pan about 8-by-12 or 9-by-9 inches and at least 2 inches deep. Bake for 45 minutes, until sunken and crusty. Serve warm or chilled, with whipped cream.