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• Chicken Breast Cutlets
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the eggs and vanilla and beat 30
seconds. Decrease the speed to
low and mix in the pumpkin just
until it is incorporated. Add the
flour mixture and mix just until
the flour is incorporated. Stir in
the 1/2 cup of toasted pine nuts.
Spread the batter evenly in
the prepared pan. Sprinkle the
remaining 1/2 cup of pine nuts
evenly over the top of the cake
and gently press the nuts
into the cake. Bake
about 55 minutes. A
toothpick inserted
in the center of
the cake will
come out clean
but slightly
moist. Cool the
cake in the pan on a
wire cooling rack,
about 2 hours.
CHOCOLATE CURLS
AND CURVES
• Chicken Breast Nuggets
• Breast of Chicken A La Kiev
• Turkey Breast Cutlets
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t i n h lg t 1 I 1
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it !NM
Makes 4 cups
These are thin shavings of
dark or white chocolate for dec-
orating desserts, especially cakes.
I use a vegetable peeler to shave
a thick bloc of chocolate into
coiled chocolate curls or open,
petal-like chocolate curves. They
resemble the thin wood shavings
found in woodworking shops.
Each one is different in size and
shape, and this adds to the ap-
peal.
The only tricky part is that the
chocolate must be at a tempera-
ture where it is slightly soft but
not melted; then the chocolate
will roll off in smooth shavings
as it is peeled. I have tried dif-
ferent ways to warm the choco-
late: Here's what I found most
dependable: Hold the chocolate
between the palms of your hands
until it warms slightly. It is easy
to feel chocolate begin to soften,
and there's no danger of over-
heating it.
8 ounces semisweet, bittersweet,
or white chocolate, in 1 piece
about 1 to 1 1/4 inches thick
and 3 inches square
Have ready a baking sheet
lined with wax paper.
Hold the chocolate between
the palms of your hands and
warm it with your hands for
about 2 minutes. The chocolate
will take longer to warm in a
cold room. To shave the choco-
late, hold the chocolate in 1 hand
and use a stainless-steel veg-
etable peeler with a 1 1/2 swiv-
el blade to scrape curls and
curves from the block of choco-
late in a single layer onto the
baking sheet. Scrape the peel-
er away from you. Scrape the
vegetable peeler in 1 1/2-to 2-
inch -long strokes along the
chocolate and make the shavings
about 1 inch wide. Scrape along
all sides of the chocolate. The
shavings will vary in shape and
size. Longer shavings will form
curls, shorter ones, curves. You
will not use all the chocolate to
prepare 4 cups of shavings, but
a large piece of chocolate is eas-
ier to handle. If the shavings be-
gin to flake and break the
chocolate is too hard and should
be held between your hands
again for about 45 seconds. Put
the baking sheet in he freezer for
about 30 minutes to firm the
shavings.
MY MOM'S
EXTRAORDINARY
CHOCOLATE
CHIP CAKE
Makes 20 pieces, about 2 x 1 3/4
inches
It takes about ten minutes to
prepare; it keeps well, freezes
beautifully, mails easily, and
tastes wonderful.
2 cups unbleached all-purpose
flour
2 cups (packed) light brown
sugar
1/2 teaspoon ground cinnamon
1/4 pound (1 stick) cold unsalted
butter, cut into 6 pieces
1 large egg
1 teaspoon baking soda
1 cup sour cream
2 tablespoons milk (optional)
1 1/2 cups (9 ounces) semisweet
chocolate chips
Position the oven rack in he
middle of the oven and preheat
to 325° F. Butter a 11 x 7 1 3/4-
inch baking pan or ovenproof
glass baking dish.
Put the flour, brown sugar,
and cinnamon in the large bowl
of an electric mixer and mix on
low speed for 15 seconds. Add
the butter and mix until the but-
ter pieces are the size of the
peas, about 1 minute. You will
still see loose flour. Mix in the
egg. The mixture will still look
dry. Rub any lumps out of the
baking soda and gently mix the
baking soda into the sour cream.
Stir the sour cream mixture and
the milk if used, into the batter.
Stir just until the batter is even-
ly moistened. Stir in the choco-
late chips. The batter will be
thick.
Spread the batter in the pre-
pared baking pan. Bake about
40 minutes. To test for doneness,
gently press your fingers on the
top of the cake. The middle
should feel slightly soft and the
edges firm. Insert a toothpick in
the center of the cake. When the
toothpick comes out with a few
crumbs clinging to it, the cake is
done. Cool the cake thoroughly
in the baking pan on a wire cool-
ing rack. The center of the cake
will sink slightly.
Variation: The cake can be
dusted with powdered sugar be-
fore serving and/or served with
vanilla ice cream.
.