When preparing this dish remember to make sure you are happy. I am a firm believer that your goodwill is passed on through your cooking. If it is before 5 o’clock, feel free to pour yourself a little glass of champagne or a tonic of some sort. If you are preparing this wonderful dessert after the 5 o’clock hour, please help yourself to a glass of wine or maybe even a martini.
Finely chop 8 oz. of dates. Make sure the dates are pitted so the chopping will be easy. Bring 1/2 cup of water and 1/2 cup of Kahlua to a slight boil then add to the dates and let sit to cool.
In a mixing bowl add one stick of room temperature butter and 1 cup packed brown sugar. Beat until creamy. Add 4 room temperature eggs one at a time to mixture. Incorporate 1-3/4 cups self-rising flour, 1 tsp. baking powder and 1 Tbs. instant coffee crystals into mixture — do not over mix.
Put chopped dates put into food processor and puree the heck out of them. While you are doing this make sure not to stick your fingers into the processor — it could be very painful, and you may have to start again once you have returned from the hospital. Add date to flour mixture and mix until smooth.
Pour into a 9-inch round or square baking dish and bake at 350° for approximately 45 minutes. The cake should be golden brown and spongy. Let sit to cool off.
After preparing the cake and enjoying a short nap, now you’re ready to prepare the toffee sauce.
In a sauce pan mix:
¾ cup butter
1 ½ cup packed brown sugar
1 cup heavy whipping cream
½ tsp. vanilla
Heat until nice and warm — the sauce should start to thicken. Add some scotch to the mixture. The amount will depend on how much fun you wish to have. Do not use your finest 15-year barrel-aged scotch — this will ruin the sauce with the taste of peat. In other words, pour the good stuff into a glass with 3 cubes of ice, and dump the cheap stuff into the sauce.
Enjoy with friends!
-Kathy
Preparation time: 20 minutes
Yields: 4 Servings
2 cups Creamy Italian Dressing
1 lb. Tortellini pesto pasta, pre-cooked al dente
6 oz. hard sausage, chopped into ½” cubes
6 oz. smoked Gouda cheese, cut into ½” cubes
8 oz. whole baby corn, canned, drained
8 oz. Artichoke hearts, marinated drained
½ cup whole pitted Kalamata olives
To taste: Salt and Pepper
Procedure:
1. In a large bowl, combine sausage, Gouda, baby corn, artichoke hearts and olives; mix gently.
2. Add the al dente tortellini to the other ingredients, pour 1 cup of the dressing over the ingredients and mix gently.
3. Let stand one hour to blend flavors. Enjoy!
Chef’s Notes: My recipe for Creamy Italian Dressing has previously been published. I particularly like the dry pasta available at Trader Joes. It comes in a one-pound package and although it says to cook for 12-14 min., I had good luck cooking it only about 9-10 minutes. Try substituting other hard cheeses for the Gouda—interesting choices would include smoked cheddar, asiago, farmhouse English cheddar, and imported Provolone. Other pitted olives such as Picholine or Nyons could be substituted. Try adding marinated mushrooms. Finally, let your imagination be your guide.
Join us for Thanksgiving
We will be open for Thanksgiving! Leave the cooking to us, and enjoy a real holiday break.
In addition to our regular menu, we will be serving:
- Main Course -
Roast Turkey
Orange and apple cider brined, house-made chorizo & cornbread stuffing, poultry gravy, roast cranberries, candied yams
Baked Ham
Mashed potatoes, mandarin orange & honey glaze, roast cranberries, vegetable du jour
- Dessert -
Pumpkin Cheesecake
Kahlua-Pecan Tarte
Holiday Reminder
Now’s the time to reserve our private dining room - or the whole restaurant - for your holiday party. For more details call Kathy at 318-8435.
Women Tasting Wine, Mon., Nov. 17, 4pm
Following a theme of “Our Favorite Holiday Wines,” Women Tasting Wine pairs selections to match Chef Tim Garling’s menu this month. Cost is $45. Please contact Diane Sienko at Bend Wine Cellars (388-7564), or go to the Women Tasting Wine website.
