Almond Torte

I am so happy to share this almond torte recipe with all of you this month. It's easy and it is just the best for everyone who loves almonds like I do. It's delicious to snack on all by itself and makes a very special spring dessert when topped with fresh berries – strawberries, blueberries, blackberries and raspberries – then top it off with some lightly sweetened whipped cream. Savor and enjoy!

Love,
Cynthia

P.S. Keep in mind how wonderful it will taste with fresh peaches in June!

• 2/3 cup sugar
• 1/2 cup unsalted butter, softened
• 1/2 pound almond paste
• 3 jumbo or 4 extra–large eggs
• 1 tablespoon kirsch or orange liqueur
• 1/4 teaspoon almond extract
• 1/4 cup all–purpose flour
• 1/2 teaspoon baking powder
• 10x confectioner's sugar, for dusting

1. Preheat the oven to 350 degrees. Generously butter an 8–inch round cake pan; flour the pan, tapping out the excess, and set aside.
2. In a medium bowl, beat together the sugar, butter, and almond paste with an electric mixer on high speed until well blended. Beat in the eggs, liqueur, and almond extract.
3. Change the mixer speed to low. Beat in the flour and baking powder, just until blended. Do not overbeat. Spread the batter in the prepared pan with a spatula, smoothing the top even.
4. Bake until a skewer inserted in the center of the cake comes out clean, 40 to 50 minutes. Let the cake cool completely in the pan on a wire rack.
5. Invert the cake directly onto a platter, turn right–side–up, and just before serving, dust the top lightly with the confectioner's sugar.

Broccoli and Bean Soup with Orzo

We have a new soup in the Tea Room. I've been making it at home for my family for several years, and it occurred to me that many more of you would enjoy it.

I love making it because it tastes so good – but especially because it is so nutritious with its main ingredient being broccoli. Don't omit the fresh parmesan on top when you serve it – it just takes it to a new level of delicious!

Love,
Cynthia

• 1 medium red onion, chopped
• 3 tablespoons extra virgin olive oil, or grapeseed oil
• 6 garlic cloves, sliced lengthwise
• 1 teaspoon chopped fresh oregano or 1/4 teaspoon dried
• 2 teaspoons chopped fresh thyme, or 1/2 teaspoon dried
• 1 bunch broccoli, chopped fine - peel the long stalks and chop them, too
• 3 to 4 cups cooked white beans, with liquid
• 8 cups chicken broth
• 3/4 cup orzo
• Salt and fresh ground pepper to taste
• Fresh grated parmesan cheese

1. In a stock pot, saute onion in oil until tender. Add the garlic, herbs, and broccoli and cook over medium–low heat until broccoli is very tender.
2. Add beans and chicken broth and cook for about 20 minutes.
3. Add orzo, and cook until it is just done – al dente.
4. Add salt and pepper as you like it, and serve with a generous grating of fresh parmesan on top.

I also sometimes drizzle a little extra olive oil on top as well.

Enjoy!

Love at First Bite Chocolate Cake

For our family, February is the month of LOVE since we think about Valentine's Day all through the month. But it also, just as well, could be the month of chocolate for us since we all love chocolate. This is one of the reasons we came up with the name of this recipe since it is a perfect combination of rich chocolate cake and a thick warm chocolate pudding center. And while it is unbelievably tasty still warm from the oven, we have found that it becomes a thick chocolate mousse when cold. We hope you enjoy this delicious dessert with your loved ones as much as we have!

Happy Valentine's Day!

This is a dream of a dessert. Most of the preparation can be done early in the day, leaving the baking until just before serving. What's it like? The chocolaty pudding center collapses with the first spoonful, giving you two favorites in each bite — chocolate cake and pure chocolate pudding delight!

• 1/2 cup butter, softened
• 3/4 cup chocolate chips
• 1/4 cup unsweetened chocolate
• 4 eggs, whole
• 4 egg yolks
• 1/4 teaspoon salt
• 1/2 cup unbleached flour
• 1 cup powdered sugar
• Granulated sugar for dusting

1. Combine butter, chocolate chips and unsweetened chocolate in bowl. Melt in microwave.
2. Place eggs and egg yolks together, in top of double boiler, whisking until heated and mixture begins to coat whisk.
3. Add eggs to chocolate mixture and stir until smooth.
4. Sift salt, flour and powdered sugar and add to chocolate–egg mixture. Mix well. Place in refrigerator until cool.
5. Prepare ramekins with butter and dust with granulated sugar. Place 1/2 cup mixture in each ramekin.
6. Bake in preheated 425 degree oven for 11 minutes.
7. Invert on plate and serve with whipped cream and strawberry sauce or fresh strawberries.

Makes 4 or 5 servings.

Chicken Roasted in Parchment

Don't we all imagine ourselves correcting our eating habits once January approaches? I love the holiday food traditions that are so important to my family, and I'm so ready with the New Year to prepare easy, savory, and light meals for Hector and myself. This is a variation of the "Chicken Roasted in Parchment" recipe found in The Peach Tree Family Cookbook (the new reprinted books arrive in February!). There are many ways to go with this recipe – try this one and the one in the cookbook, then have fun creating your own version. The wonderful thing about this recipe technique is that you can do the packets ahead – toss a green salad and dinner can be on the plates in 30 minutes! Place the individual packets on each plate and let each person open his own! Enjoy!

-Cynthia

• 4 chicken breast* halves
• 1 medium zucchini, sliced diagonally
• 12 cherry tomatoes, cut in half
• 4 cloves garlic, sliced thin, lengthwise
• 4 sprigs fresh rosemary
• 3 Tbsp. olive oil
• 4 sheets parchment
• Salt and pepper to taste

*I like to use Buddy's chicken. I can really tell the difference – try it if your store carries it!

1. Place each chicken breast on a sheet of parchment.
2. Place zucchini, tomatoes, garlic, rosemary and olive oil in a bowl. Toss lightly to coat with the oil.
3. Distribute zucchini mixture on top of chicken portions. Wrap securely.
4. Salt and pepper to taste.
5. Refrigerate until baking time and then place parchment packets in preheated 400 degree oven for 20 minutes.
6. Place packets on plates and serve at once.

One more idea – try tossing a peeled and sliced sweet potato with roasted green chili strips and olive oil and 1 Tbsp. brown sugar. Bake in parchment at 375 degrees for 50 minutes. Serves about 4. Great served with pork.

Chopped Salad

Some of you may have enjoyed our new chopped salad in the restaurant recently. In thinking about the approaching holidays, I decided to encourage you to add this light and very nutritious salad to your holiday feasting. Eating wisely in between the partying will give your immune system a boost. If you keep the ingredients handy, it can be prepared muy pronto!

I developed this recipe after being encouraged by my nutritionist to eat more vegetables, "cut back" (my words) on sugar, be sure to get plenty of protein, and eat 1-2 tablespoons of good olive oil or flax oil each day. Tina and I ate it almost daily for lunch this summer and it was easy to add just a little more if friends came by for lunch.

Let the ingredient list be your guide, please feel free to improvise and come up with your own delicious creation. My favorite basics here are romaine lettuce, green cabbage, celery, avocado, and edamame - and wonderful lemon, olive oil and garlic dressing - topped with tuna or salmon and walnuts for protein.

• 1/2 cup celery, sliced diagonally
• 1 cup green cabbage, chopped in 1 inch pieces
• 8 cups romaine lettuce, chopped
• 1 medium beet, roasted, cut into 1/2 inch cubes
• 1/4 cup edamame (soy beans - available in frozen vegetable dept.)
• 6 cherry tomatoes, cut in 1/2
• 3 asparagus spears, blanched, cut into 2 inch lengths
• 1/2 red bell pepper, chopped 1/2 inch
• 1/2 cup garbanzos
• 2 tablespoons walnuts
• 1 cup butternut squash, cubed into 1 inch pieces and roasted
• 6 ounce can of tuna (yellowfin in olive oil, if available)
• 1/2 avocado, cut into 1/2 inch cubes

Dressing:

• 2 cloves garlic
• 1 tsp. kosher salt

Mash with wooden spoon, or mortar and pestle then add:

• 3 tbsp. fresh lemon juice
• 3/4 tsp. black pepper
• 4 tbsp. extra virgin olive oil or flax seed oil

Combine all ingredients except tuna and butternut squash in a bowl. Pour dressing over and toss well. Divide salad onto 4 serving plates and place 1/4 of the tuna and 1/4 of the butternut squash on top. You can prepare the dressing in larger amounts and keep refrigerated - just let it come to room temperature before serving because the olive oil congeals when cold. Serve and enjoy!