Saturday, March 27, 2010

cooking my ass off

I have been in a cooking frenzy.  

Rolf is leaving for a trip in the morning, so we are having a little going away dinner party tonight.  

I have pork tenderloin stuffed with prunes, cabbage rolls, a root vegetable gratin, red potatoes with dill, all ready to be baked.

I also made a Schwarzwälder-Kirsch-Torte

 Which is basically a booze soaked chocolate cake, layered with cherries and Bavarian cream, then topped with whipped cream.  

 The tricky part is making the cream, without curdling the eggs, or burning it.  
basic pastry cream (excellent if I do say so, and I do) 
3 egg yolks
1 cup 1/2 and 1/2
1/4 sugar
1 teaspoon vanilla
1/4 flour

mix everything but the cream together in a bowl, with a whisk.  get all the lumps out! 
heat the milk but don't let it boil! 
slowly pour half the milk into the bowl with the eggs etc.  whisk vigorously and constantly, then pour the contents of the  bowl  back into the pan of milk and stir constantly over medium heat, 
until the custard thickens. 
This makes a great custard filling for eclairs, napoleons, cream puffs, or a good custard topped with fruit.

 Freyja got to go see "Don't let the pigeon drive the bus" at the North West Children's Theatre, which is why I had the time to mess around with a fancy cake.  

She went with Wawa, Mark's mom, and got a new dress.  It is all very exciting! 


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