Black Pearl Layer Cake

Your tip for April 12, 2006 - BLACK PEARL LAYER CAKE

Here is a recipe a neighbor made for a get-together I attended. She found it in the January Bon Appetit. It was delicious and unlike anything I had ever had before. Marta advises that it is not as complicated or time consuming as it sounds.

Black pearl ganache:

6 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped
3/4 cup heavy whipping cream
1 teaspoon ground ginger
1/2 teaspoon wasabi powder*
2 tablespoons black sesame seeds*
1 tablespoon corn syrup
2 tablespoons (1/4 stick) butter, room temperature

Ginger syrup:

1 cup water
1/2 cup sugar
5 tablespoons matchstick-size strips peeled fresh ginger
1 vanilla bean, split lengthwise

Cake:

2 cups boiling water
1 cup unsweetened cocoa n>

(Now playing: "Who Left The Lights Off Baby", Guillemots)3A grab a club, Aaron, we're finding us some fuzzy baby seals!

From: Aaron
Date: Wed, 12 Apr 2006
To: Sofi
Subject: RE: RE: RE: Truly disappointed

Only if we can eat their skin while they're still quivering.

(Now playing: "Who Left The Lights Off Baby", Guillemots)

National Licorice Day - April 12th

did you know???
April 12th is National Licorice Day
here's some information to help you celebrate... ENJOY!!!

The History of Licorice

Licorice dates back to the early times of man. Many pharaohs and prophets enjoyed licorice. Soldiers were recorded drinking licorice to quench their thirsts on long marches.
Licorice comes from a plant called the Glycyrrhiza, meaning ‘sweet root' in Greek. During the Middle Ages, crusaders brought licorice to England.

Many years later, a monastery in Pontefract, England began producing licorice candy. Early settlers brought licorice recipes to America. Since then, America has produced and imported delicious licorice products.

How is Licorice Made?

There are two ways to produce licorice. Companies producing licorice on small production scales often use the corn starch molding process, while larger-sclae production companies use the licorice rope extrusion process.

In the starch molding process a tray with long rows of molds is filled with corn starch to keep the licorice from sticking. Next, hot syrup containing licorice is poured into the molds and cooled. How the syrup is cooked determines if the candy is tough, chewy or soft. After the cooling process, the licorice is dumped onto a packaging table and given a glaze.

The licorice rope extrusion process is another way to make licorice candy. It starts with boiling a mix containing licorice root extract to an exact temperature. Next, flavorings and colorings are added and the mix is slowly cooked until it is a dough-like consistency. Afterwards, it is placed in an extruder that resembles a meat processor. The mix is forced out of tiny holes making it into a rope. The rope is sometimes twisted to give a more interesting form.

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Great News!!!!! Salt Rising Bread

Your tip for April 11, 2006 - SALT RISING BREAD

There is nothing in the world like it.
Once you have had it you will never be the same and certainly never forget it.

I have literallydozens of recipes collected over the years. About every two or three years I try one and ultimately fail again.

When I was growing up in Seattle my father lived for Salt Rising Bread. Van de Kamps Bakery made it twice a week and he never failed to be there to buy two loaves. We had it toasted as often as possible. My father was willing to share but you had to be there, no saving allowed.

The smell is unlike any other bread you have ever smelled. I have friends who have wondered how I could eat anything that smelled like dirty socks well…………………. believe me you can and will ultimately become addicted.

Chef Stephen Block, in a weak moment, offered to try and make it, never heard about it again. To give him full credit, he has a great deal more to do than cater to some crazy bread fanatic. If you check on the internet, there are oodles of recipes. However, the general consensus is that it is very tricky. Speaking from experience, "youbetter believe it".
GREAT NEWS!!!!!!!!!!!!!!!!! SALT RISING BREAD reasonably priced and available from Murphy'sBakery,
110 W. Huron Ave., Bad Axe, MI 48413-1101.
Phone: (989)269-8291.
They will ship anywhere in USA. The loaves are $2.29 each,minimum of 4 loaves for shipping. Speak to Shamba, a darling girl.I ordered 8 loaves, 4 for my daughter and four for me. CAN'T WAIT!

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