Dark Tort

combine the crumbs, baking powder, cinnamon, and cloves (and flour if cooking at high altitude), stirring to combine well. Stir this mixture into the egg-yolk mixture (batter will be very stiff). Set aside.In a large bowl, using a wire whip or whip attachment, beat the egg whites until they are foamy. Add the salt and cream of tartar, and continue beating until stiff. Gradually beat in the remaining 2 tablespoons of sugar.Fold ¹/₃ of the egg-white mixture into the egg-yolk mixture. Fold in half of the nuts. Fold in another ¹/₃ of the egg-white mixture; then fold in the last of the nuts. Fold in the final ¹/₃ of the egg-white mixture until there are no traces of white in the batter. Spread the batter evenly into the prepared pans.Bake in the center of the oven for 15 to 25 minutes, until the layers have browned slightly, toothpicks inserted in the center come out clean, and the layers have begun to shrink from the sides of the pans.Cool the layers for 5 minutes in their pans. Place a large piece of aluminum foil underneath the buttered racks and fold it up all the way around so as to catch the syrup. Turn the layers out onto the separate buttered cake racks. Allow the layers to cool while you make the Sherry Syrup.Using a skewer or ice pick, evenly poke holes all over the tops of the layers. (Take care not to poke the holes all the way through the cake. The holes should go down about ? of the way through the layers.) Carefully and slowly pour the hot Sherry Syrup evenly over the layers, until it is all gone.When the layers are cool, make the Whipped Cream Topping. Discard the foil and carefully turn the first layer onto a cake plate. Spread a thick layer of Whipped Cream Topping over this layer. Then top with the second layer. Spread the rest of the topping on the top and sides of the torte.The torte may be served immediately or it may be chilled. Leftovers must be kept in the refrigerator.

MAKES 12 SERVINGS

Sherry Syrup

2 cups granulated sugar2 cups spring water? cup dry sherry

Combine the sugar and water in a wide, heavy-bottomed saute pan. Bring to a boil over medium-high heat, and allow the mixture to boil until it reaches the soft-ball stage (234° to 240°F). (Use a candy thermometer to ensure the proper stage has been reached.)Remove the pan from the heat. Using a wooden spoon, carefully and slowly swirl in the sherry. When the mixture is well combined, pour over the torte layers.

Whipped Cream Topping

1 tablespoon springwater1 teaspoon vanilla extract1 teaspoon unflavored gelatin powder2 cups (1 pint) heavy whipping cream, well chilled2 tablespoons confectioners’ sugar

Pour the water and vanilla into a small saucepan. Sprinkle the gelatin powder over the surface of the liquid, and allow the gelatin to soften for 2 minutes. Turn the heat on under the pan to medium low. Swirling the mixture frequently, cook the mixture until the gelatin is completely dissolved. Keep the heat on very low to maintain the liquid gelatin mixture.Pour the cream into a large mixer bowl. Using a wire whip or a whip attachment, beat the cream until it forms soft peaks. Beat in the sugar and whip until stiff peaks form.With the beater running, pour the liquid gelatin mixture into the cream until completely combined. Turn off the beater, scrape the blades, and immediately spread the whipped cream topping between the layers and on top of the torte.

Chicky Bread

1²/₃ cups chickpeas (garbanzo beans) (contents of one 15-ounce can)? cup plus 1 tablespoon molasses, divided? cup lukewarm springwater1 tablespoon active dry yeast1 tablespoon bread- dough enhancer (recommended brand: Lora Brody’s, available at Williams-Sonoma)2 cups bread flour, or all- purpose flour1 cup whole wheat flour2 teaspoons salt¹/₃ cup rolled oats²/₃ cup springwater? cup nonfat dry milk? cup safflower oil1 large egg, beaten

Drain the chickpeas, rinse them, and pat them dry. Pour them into a blender along with ? cup of the molasses. Blend until the mixture is smooth (no chickpeas visible). Measure out 1 cup of this mixture; discard remainder.Mix 1 tablespoon molasses into the ? cup lukewarm springwater and sprinkle the yeast on top. Let this sit for 3 to 5 minutes, until the yeast is completely moistened. Stir the yeast into the water and place in a warm spot for 10 minutes, allowing the yeast to proof.Mix the bread-dough enhancer into the bread (or all-purpose) flour and whole wheat flour. Place these ingredients into a bread machine, followed by the salt, oats, ²/₃ cup springwater, nonfat dry milk, safflower oil, and egg. Pour the yeast in on top. Program for white bread (approximately 3 hours and 10 minutes) and press start.After the first few minutes of mixing, lift the lid of the machine and check that the dough is neither too sticky and wet nor so dry that it cannot incorporate all the ingredients. If the mixture looks too wet, add up to 2 more tablespoons of bread flour. If the mixture looks dry, add up to 2 tablespoons of springwater. Use a large spatula, if necessary, to gently coax all the ingredients together as the blade continues to mix the ingredients. (Do not touch the blade.) What you are aiming for here is a smooth, supple dough that holds together and that the blade of the machine can knead easily. Once a smooth, supple dough is obtained, close the lid of the bread machine and let the bread-making process continue.Once the bread is done, remove it from the machine and allow it to cool on a rack before slicing.

MAKES ONE LARGE LOAF

Prosciutto Bites

4 medium-size butter croissants (see note)? cup best-quality plum preserves, strained, with plums reserved6 slices prosciutto? cup goat cheese (or cream cheese)

Preheat the oven to 375°F.Carefully slice the croissants lengthwise. Place the 8 croissant halves on an ungreased cookie sheet.Spread each croissant half with 4 teaspoons of the strained preserves, spreading just to the edge.Slice the reserved plums into fourths. Evenly divide them between the croissant halves, placing the plum slices at regular intervals on top of the preserves.Trim the fat from the prosciutto slices. Place the prosciutto slices over the preserves and plums. Trim any overhang and place on top of the preserves. (Each croissant half will need about ? slice of prosciutto.)Chop and crumble the goat cheese (or cream cheese) into ? teaspoon portions. Evenly dot the prosciutto with the cheese.Bake for about 10 minutes, or until the cheese is just beginning to brown. Remove from the oven and allow to cool for at least 5 minutes. Using tongs, carefully place each croissant half onto a cutting board. Using a sharp serrated knife, cut each croissant half into four “bites.” (Alternatively, you may serve each croissant half as an appetizer, or two croissant halves for breakfast or a light lunch.)

MAKES 32 SMALL SERVINGS (“BITES”)

Note: Croissants now come in three sizes: large, medium, and small, or “cocktail.” This recipe is tailored for the medium-size croissants. However, if you can only get large or cocktail-size croissants, merely adjust the proportions as necessary, making sure that the preserves are thinly spread to the edge of each croissant half, that the preserve layer is completely covered with a single thin layer of prosciutto, and that each prosciutto layer is well dotted with cheese.

Tom’s Savory Sausage Casserole

1 pound new potatoes8 ounces mushrooms, minced2 tablespoons unsalted butter1? cups minced onions2 tablespoons finely chopped parsley1 pound Italian sausage, hot or mild, casings removed3 large eggs1? cups half-