Rosemary Garlic Red-Wine Vinegar
�Once steeped, this vinegar is supposed to "keep for several months.
(Garnishes and other solids left in the jar, however, may discolor or
1 cup fresh rosemary leaves plus long sprigs for garnish, rinsed and drained well
8 large garlic cloves, halved
2 cups red-wine vinegar
In a very clean 1-qt glass jar combine the rosemary leaves,
the garlic, and the vinegar and let the mixture steep, covered with the lid, in a cool dark place for at lease 4 days and up to 2 weeks, depending on the strength desired. Strain the vinegar through a fine sieve into a glass pitcher, reserving the garlic and discarding the rosemary leaves, and pour it into 2 very clean 1/2 pint glass jars. Add a rosemary sprig and some of the reserved garlic to each jar and seal the jars with the lids.
From the August 1998 issue of Gourmet.
Rose Petal & Lavender Angel Food Cake
Serving Size: 9
Preparation Time: 1:45
-------- ------------ --------------------------------
One 10″ Angel Food Cake Pan OR
9 individual Angel Food Cake Pans
--- Rose Petal & Lavender Cake: ---
1 c cake flour
1 1/2 c confectioner's sugar
1/4 tsp salt
2 organic roses, petals removed
12 lg egg whites -- at room temperature
1 1/2 tsps cream of tartar
1 c granulated sugar
1 tsp vanilla extract
2 tbsps dried lavender
--- Santa Rosa Plum Sauce: ---
6 ea very ripe purple plums
1 ea orange, zested & juiced
1 tsp vanilla extract
Granulated sugar -- to taste
--- Assembly: ---
Make the rose petal and lavender angel food cake:
Place a rack in the center of the oven and preheat to 350�F.
Sift the flour, confectioners' sugar and salt together. Set aside. Chop
the rose petals and set aside.
In a DRY, GREASE-FREE, 4 1/2-quart bowl of a heavy-duty (such as Kitchen
Aid) electric mixer, using the whisk attachment, beat the egg whites on
medium-high speed until they become frothy; add the cream of tartar and
beat until soft peaks form. Gradually add the granulated sugar and beat
until stiff peaks form. Add the vanilla in the final moments of beating.
Put the dry ingredients back in the sifter and sift over the beaten egg
whites, in four additions, folding with a large rubber spatula to
incorporate after each addition. (Folding should be done quickly but
gently in order to maintain the maximum volume of air in the egg whites).
Fold in the chopped rose petals and dried lavender in one addition.
Pour the cake batter into a 10-inch angel food cake pan, or 1 1/2 cups of
the batter into each of the 9 individual angel food cake pans. Bake for 30
to 40 minutes for the 10-inch, or 15 to 20 minutes for the individual
pans, [DO NOT OPEN THE OVEN DOOR FOR THE FIRST 30 minutes if using a
10-inch pan or for the first 15 minutes if using individual pans. If door
is opened the cake will FALL without hesitation!] until the cake (s) are
golden brown and spring back when lightly pressed. Remove the cake (s) from
the oven and place upside-down on a wire rack and allow to cool
COMPLETELY. Before removing from the pan (s) run a knife between the cake
and the pan side.
Make the Santa Rosa plum sauce:
Wash the plums and remove the pits. Place the plums in the bowl of the
food processor fitted with the metal chopping blade. Process the plums for
2 minutes or until they are completely pur�ed. Force the pur�e through a
fine-mesh sieve, using a rubber spatula, into a medium-sized bowl.
Using a wooden spoon, blend in the juice and zest of the orange and the
vanilla extract. Add sugar to taste. (The amount of sugar will vary,
according to the sweetness of the plums, from 1 to 5 tablespoons.)
Dust the cake (s) with confectioners' sugar. Coat each desert plate with
1/4 cup of the plum sauce and place a slice or an individual cake on top
of the sauce.
Serve with sorbet.
Per serving (excluding unknown items): 280 Calories; 1g Fat (2% calories
from fat); 6g Protein; 63g Carbohydrate; 0mg Cholesterol; 133mg Sodium
From the September 1998 issue of Chocolatier.