Gourmet hosts: The lamb for this weeks menu will be on reserve at Casey's Foods, Friday November 18th.

Classic Menu From The Past

This menu from the past is inspired by a photograph. I was sorting through some old photos to put together a montage frame I'm working on and I spotted a photograph of one of my favorite cakes from gourmet club. Who takes pictures of cakes anyway? I remember this cake because when the idea for it was presented in one of our planning sessions, my first reaction was that it was too difficult to reproduce without some pastry training. Again, I was proven wrong when everyone was able to create this wonderful cake with the recipe the committee included.

So we are including the entire menu from January 1999, including the photograph and recipe for the Decadent Fudge Cake.

January 1999 Menu

Apple-Butternut Squash Soup

Pork Tournedos with Blackberry Gastrique and Mango Salsa

Buttered New Potatoes

Wax Beans with Parsley Oil

Decadent Fudge Cake

Apple-Butternut Squash Soup

Serves 10
4 C. Chicken Broth

3 Butternut Squash

3 McIntosh Apples
5 T unsalted butter, melted
1/2 C. chopped leek, white part only

1 t. grated orange zest
Pinch of ground cinnamon
Salt & Pepper
2 whole leeks, trimmed, cleaned and sliced

Preheat oven to 450°F.

Cut 2 butternut squash in half and scoop out the seeds. Core and quarter the apples. Generously brush the butternut squash with 4 tablespoons of the melted butter. Fill the center of each squash with the apples, place them in a roasting pan, cover with foil, and roast 35 to 40 minutes, or until tender when pricked with a fork. Scoop out the pulp from the skin, discarding the rind. Pass the squash pulp and apples through a food mill or puree in food processor or a blender. Transfer to a large bowl, add 2 cups of the chicken stock, and set aside.

Peel, seed, and cut into chunks the remaining one butternut squash. In a stockpot combine the squash, 1 1/2 teaspoons of butter, chopped leek, orange zest, cinnamon, and the remaining 2 cups of stock. Bring to a boil, then reduce the heat and simmer over medium-low heat for 30 to 35 minutes, until the squash is tender. Puree the mixture in a food processor until smooth.

In a large stockpot combine the two purees and season to taste with salt and pepper. Reheat or keep warm over low heat. Add a bit of water if the soup is too thick. Soup can be made a day ahead to this point and refrigerated.

When you are ready to serve the soup, place the remaining butter in a skillet. Add the sliced leeks and sauté over medium heat until softened, 5 to 6 minutes. Garnish each serving with some of the sautéed leeks.

Pork Tournedos With Blackberry Gastrique and Mango Salsa

For Salsa
1 firm ripe mango, pitted, peeled, and cut into 1/2 inch dice

3 T. finely chopped red onion
1/2 t. freshly grated lime zest
2 T. fresh lime juice
3 T fresh mint leaves, chopped

For Gastrique
1 C. Red wine vinegar
4 T seedless blackberry preserves (Dickenson's)

1/2 t salt
8- 1 1/2 inch thick center-cut boneless pork loin chops (about 10 oz. Or 5 lb. whole roast cut-up.)
freshly ground black pepper
3 T unsalted butter

Make Salsa
In a bowl stir together salsa ingredients with salt to tast and let stand, covered, at room temperature. Salsa may be made 2 hours ahead and kept at room temperature, covered.

Make Gastrique
In a small saucepan simmer vinegar until reduced to about 3 or 4 tablespoons, about 10 minutes. Whisk in preserves and salt, whisking until smooth, and keep warm, covered.

Season pork with pepper and salt. In a 12-inch heavy skillet melt butter over moderately high heat until foam subsides and sauté pork until golden, about 4 minutes on each side. Cook pork, covered, over moderate heat until just cooked through, about 5 minutes more.
Divide gastrique amount 8 eight plates in small puddle on plate and top with pork and top pork with the salsa. Serves 8.

Buttered New Potatoes

2 Ibs. Small new potatoes (about 1 1/2 inches in diameter)

2 T unsalted butter

Prepare at home just prior to arriving at host's home. Reheat in microwave and serve.

In a saucepan combine potatoes and water to cover by 1 inch and bring water to a boil. Simmer potatoes 10 minutes, or until tender, and drain well. Return potatoes to pan and toss with butter and salt and pepper to taste. Serve potatoes warm. Can reheat in the microwave covered, about 2 1/2 minutes. Serves 8.

Wax Beans with Parsley Oil

3 T Olive oil
2 T unsalted butter
1/3 C. packed fresh parsley leaves, washed well, spun dry

1 1/2 lbs. Yellow wax beans, trimmed.

Bring above ingredients and prepare at Host's home.
In a small skillet heat oil and butter until hot and butter is melted and transfer to a blender. Add parsley and blend mixture until smooth, scraping down side of blender occasionally. Return mixture to skillet.
Cook beans in a large saucepan of boiling salted water until crisp and tender, about 3 minutes. Drain beans well and return to pan. Add parsley oil, tossing to coat. Season beans with salt and pepper and serve warm. Serves 8.

Decadent Fudge Cake

1 C. Butter or margarine, softened

1 1/2 C. sugar
4 eggs
1/2 t. baking soda

1 cup buttermilk
2 1/2 C. all-purpose flour
1 C. semisweet chocolate mini-morsels
2 (4 oz.) bars sweet baking chocolate, melted and cooled. (Baker's)

1/3 C chocolate syrup
2 t. vanilla extract

For Chocolate icing
1/2 C. semi-sweet chocolate mini-morsels

1 - 6 oz. box white chocolate, chopped
2 T. plus 2 teaspoons shortening, divided

Chocolate and white chocolate leaves (optional)

Cream butter in a large mixing bowl; gradually add sugar, beating well at medium speed of an electric mixer. Add eggs, one at a time, beating after each addition.

Dissolve soda in buttermilk, stirring well. Add to creamed mixture alternately with flour, beginning and ending with flour. Add 1 cup mini­-morsels, melted chocolate, chocolate syrup, and vanilla, stirring just until blended. (Do not overbeat.)

Spoon batter into a heavily greased and floured 10-inch (12 cup) Bundt Pan spreading evenly. Bake at 300 F for 1 hour and 25 to 35 minutes or until cake springs back when touched. Invert cake immediately onto a serving plate, and let cool completely. It will take about 1 to 2 hours to cool completely before icing.

For Icing:
Combine 6 ounces chopped white chocolate and 2 tablespoons shortening in small bowl and microwave for 45-60 seconds. Drizzle melted white chocolate mixture over cooled cake. Melt remaining 1/2 cup mini-morsels and 2 teaspoons shortening in microwave 45-60 seconds, stir once until smooth. Remove from heat, and let cool; drizzle over white chocolate. If desired, garnish with chocolate and white chocolate leaves.

Chocolate leaves for garnish can be found pre-made at Jewel or you can make your own following the recipe below. Yield: one 10-inch cake. Serves 10-12.

Chocolate Leaves
4 oz. Semi-sweet dark chocolate 1 - 6 oz box white chocolate 30-40 lemon or rose leaves (we used rose leaf discards from floral)

Melt chocolate separately in a small bowl in the microwave for 45-60 seconds. Coat leaves on one side with a pastry brush. Set on cookie sheet covered with wax paper and cool completely in refrigerator. Remove leaves. Can be prepared a day ahead and kept in airtight container in the refrigerator or freezer.
Use as garnish for each piece or place around cake.